Text 2098, 93 rader
Skriven 2008-02-09 18:35:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Ships and Stones
========================
-=> HAP NEWSOM wrote to BOB GEARHART <=-

 HN> I like cross country fine...but loved downhill a whole lot...learned
 HN> in the Alps when I lived in France..kept it up when we came here.
 HN> Had a chance to buy a condo (before it was built) in Whistler BC
 HN> when NO one knew it was there...passed on it (darn it) and
 HN> regretted it many times over. They knocked the condo's down
 HN> a few years ago to put in golf course...everyone who owned
 HN> a unit got a ton of cash! When my ship comes in....
 HN> you'll find ME at the airport! (grin)

Heck, I have waited so long for my ship to come in that my pier has collapsed.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Butternut Gnocchi W/Butter & Parmesan
 Categories: Pasta, Squash, Cheese, Potatoes
      Yield: 5 servings
 
  1 1/2 lb Butternut squash; in 2"
           - thick slices
      1 lb Russet potatoes
      1 tb Extra virgin olive oil
      1    Egg
      1 c  Flour
      2 ts Salt
    1/2 c  Minced fresh parsley
  1 1/2 tb Butter; in sm pieces
  1 1/2 ts Fresh ground black pepper
      2 tb Fresh grated Parmesan
           - cheese
 
  From Georgeanne Brennan. These are simple to prepare, but
  make sure that the squash and potatoes are hot when you make
  the dough or the gnocchi will be gummy and tough.
  
  Preheat oven to 350ƒ.
  
  Rub the squash and the potatoes with the olive oil and place
  on a baking sheet. Bake until they are soft, about 1 to 1 1/2
  hours.
  
  Peel the squash and the potatoes and grate them into a bowl
  using the large holes of a handheld grater or put them though
  a potato ricer or a vegetable mill. Add the egg and beat until
  fluffy, about 1 minute. Add the flour, 1/2 teaspoon of the
  salt and the parsley and beat again just long enough to
  incorporate all the ingredients. Fill a large pot 3/4 full
  with water and bring to a boil over high heat. While the
  water is heating, make the gnocchi. Lightly flour a work
  surface and turn the squash mixture onto it. Take a large
  handful of the dough and roll it between the palms of your
  hands to make a rope, about 8 inches long. Then, still using
  your palms, roll it on the work surface into a rope 12"
  long by 1" in diameter. Cut the rope in half. Roll each half
  in the same manner to make a rope 12" long by 1/2" in dia.
  Repeat with the other rope. Cut each rope into 1/2" long
  gnocchi. Lightly dust the pieces with flour and set them
  aside on a floured tray or platter. Cover with a damp cloth
  until ready to cook. Repeat this process, until all the
  dough has been formed into gnocchi. Preheat oven to 250ƒ.
  
  Place an ovenproof dish large enough to hold all the gnocchi
  in the oven.
  
  When the water is boiling and just before adding the gnocchi,
  add 1 teaspoon of salt to the pot. Using a slotted spoon,
  slip the gnocchi into the boiling water 2 or 3 dozen at a
  time. Do not overcrowd. Cook the gnocchi until they float
  to the surface, about 1 to 2 minutes. Remove immediately
  with a slotted spoon, letting them drain before putting
  them in the warmed dish in the oven. Repeat until are all
  cooked.
  
  Dot the gnocchi evenly with the butter, the remaining 1/2
  teaspoon salt, the pepper and the Parmesan. Increase the
  heat to 400ƒ and return the serving dish to the oven. Bake
  the gnocchi for 8 to 10 minutes or until the butter has
  melted. Serve piping hot.
  
  Makes about 100 gnocchi; Serves 4 to 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 08 February 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

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