Ideas for vegetable packed main dishes

A friend asked for some help coming up with veggie packed main dishes that her kids would eat.

Here are some of my favorites:

Veggie packed chili:
Chop an assortment of veggies into smallish cubes (carrots, celery, onions, bell peppers, zucchini, corn, hominy)

Saute the veggies until tender (add zucchini a little later than the others since it cooks quickly) and add to canned chili or homemade chili. I have a recipe for homemade if you want that.

Broccoli, Cheese and Rice dish (serves 6-8 as side or 3-4 main)
1 medium onion, chopped
1 (10 oz.) pkg frozen, chopped broccoli (or equivalent fresh broccoli, chopped)
1 (7 oz) box long grain and wild rice mix
1 Tbsp butter
salt to taste
2 Tbsp. flour
1 C. evaporated milk
1 C. cheddar cheese
*You can also add cooked chicken to make it heartier...*

Lightly coat a 9X13 baking dish with cooking spray. If using frozen broccoli, microwave for 5 min. and drain. If using fresh, just chop it up. Add to baking dish. Prepare rice according to package. Add to baking dish. Suate onion and add to dish. Melt butter in the onion pan and stir in salt and flour. Add milk gradually, stirring to mix well. Cook until thickened, about 3-5 min. Take off heat and stir in cheese until melted. Add cheese sauce to dish and stir. Bake at 350 for 30 min.


Chicken and Broccoli Braid
This is good, though I don't always add the dill. You can change the chicken to broccoli ratio so there is more broccoli and less chicken. You can also use pizza dough if you don't want to use the crescents. I have another variation that uses cream cheese and you roll them into individual bundles if anyone's interested.


Summery Baked Tomatoes
While I've never tried this, I just saw it today and it looks delicious.

Taco Salad (a suggestion, but if you need a recipe, ask) or Something like Cafe Rio Salad


Cold Tortellini Salad-serves 8
16 oz cheese tortellini, cooked to al dente, drain and rinse

Optional additions:
1 (6 oz) jar marinated artichoke hearts
1 can pitted black olives
Your choice of type and amount of chopped: broccoli, cauliflower, cherry tomatoes, red or green onion, bell peppers, carrots, cucumbers, fresh mozzarella, feta, or parm. cheese

Dressing:
1/4 c. olive oil
3/4 C. balsamic vinegar
garlic salt to taste

Add veggies and cheese to cooked pasta. Combine dressing ingredients and mix into salad. Refrigerate until ready to serve. Toss again before you serve to see if you need to add a bit more dressing.


Cold veggie pizza

Easy Bean and Rice burritos with Veggie add ins

Vegetable Quesadillas - serves 2-3
1 Zucchini, cubed
1/2 Onion, sliced
1 green bell pepper, sliced
1 garlic clove pressed or diced
fresh lime juice from 1 lime
Taco seasoning packet (not necessarily the whole thing...I just make my own concoction, so I don't know how much you'd need of this...to taste) or your own mixture of chili powder, cumin, chipotle chili powder and salt
Cheese (mozz. is low fat but not high flavor. I don't mind using it. You can use a mexican blend, asedero cheese, cheddar or Colby or Monterrey jack. Whatever you love.)
Large flour tortillas (I use burrito sized, but soft taco sized would work for kids)
A drizzle of oil to saute veggies

Directions:
Saute the onion and bell pepper. Just before they are tender, add in the zucchini and garlic. Sprinkle seasonings and lime over the top, adding a little more oil if necessary. Season with salt to taste. Take off the burner.

Sprinkle cheese over half of each tortilla, top with veggies, and sprinkle a little more cheese on top. Fold over and cook on a cast iron pan (med. heat) until cheese melts and tortilla's toasty.

Shredded zucchini and egg:
Shred zucchini and saute. Pour scrambled eggs over top and cook. Season with salt and pepper. Sprinkle cheese on top and cover to help melt. Serve with veggie sides and rolls or bread.

June Daring Baker: Bakewell Tart/Pudding

The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.

I'd never heard of this, but was excited to make it since the hosts' pictures looked so tantalizing. I as I was making it, I thought it was going to turn out perfectly. By the picture you can tell that it didn't quite turn out perfectly!

When it finished cooking I thought back to where I went wrong since the top got a little too brown and the frangipane was the wrong consistency (and the middle was not quite done). As I thought about it, I realized I did a few things wrong:

1. The pie pan I thought was 9" was really larger...9 1/2 or 10 in. Oops.
2. I totally forgot to put the flour in the frangipane! My 18 mo. old was "helping" me cook, and I just got too distracted. Plus I can always use my "I'm 9 mo. pregnant!" excuse since pregnancy seems to make me very forgetful in the kitchen.
3. My crust seemed waaaayyy too dry after adding the amount of water in the recipe, so I added an extra Tbsp. I think that made it too wet. It didn't taste bad, I think it's just not quite what it should have been.
   
4. I rolled the shortening crust a little too thin since my pan was too big.
   

Despite my errors, the taste of this was actually quite good. It got pretty brown (though it didn't taste burned), so next time I think I'll check and cover it the last 10 min. if needed. Also, I think doing smaller tartlets (like Audax's) would help with the middle not being done...

I made some low sugar blueberry jam. I just used the Ball no-sugar pectin recipe and added 1 cup of sugar to the whole batch. It worked nicely. I think a tarter jam could have worked well too. Cranberry, apricot, etc. I wouldn't mind trying it again, especially if I were to do mini-tartlets. I think that would be quite nice.


Bakewell Tart...er...Pudding

Makes one 23cm (9” tart)
Prep time: less than 10 minutes (plus time for the individual elements)
Resting time: 15 minutes
Baking time: 30 minutes
Equipment needed: 23cm (9”) tart pan or pie tin (preferably with ridged edges), rolling pin

One quantity sweet shortcrust pastry (recipe follows)
Bench flour
250ml (1cup (8 US fl. oz) jam or curd, warmed for spreadability (My homemade stuff didn't need any warming)
One quantity frangipane (recipe follows)
One handful blanched, flaked almonds

Assembling the tart
Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.

Preheat oven to 200C/400F.

Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.

The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.

When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.

Jasmine’s notes:
• If you cannot have nuts, you can try substituting Victoria sponge for the frangipane. It's a pretty popular popular cake, so you shouldn't have any troubles finding one in one of your cookbooks or through a Google search. That said, our dear Natalie at Gluten a Go Go has sourced some recipes and linked to them in the related alt.db thread.
• You can use whichever jam you wish, but if you choose something with a lot of seeds, such as raspberry or blackberry, you should sieve them out.
• The jam quantity can be anywhere from 60ml (1/4 cup) to 250ml (1cup), depending upon how “damp” and strongly flavoured your preserves are. I made it with the lesser quantity of home made strawberry jam, while Annemarie made it with the greater quantity of cherry jam; we both had fabulous results. If in doubt, just split the difference and spread 150ml (2/3cup) on the crust.
Annemarie’s notes:
• The excess shortcrust can be rolled out and cut into cookie-shapes (heck, it’s pretty darned close to a shortbread dough).

Sweet shortcrust pastry

Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film

225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) almond extract (optional)
15-30ml (1-2 Tbsp) cold water

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.

Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.

Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes

Jasmine’s notes:
• I make this using vanilla salt and vanilla sugar.
• If you wish, you can substitute the seeds of one vanilla bean, one teaspoon of vanilla paste or one teaspoon of vanilla extract for the almond extract

Frangipane

Prep time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula

125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) almond extract
125g (4.5oz) ground almonds
30g (1oz) all purpose flour

Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

Annemarie’s notes:
• Add another five minutes or more if you're grinding your own almonds or if you're mixing by hand (Heaven help you).

White Chocolate Blondies with Goodies

I got the base of the recipe from Picky Palate's White Chocolate Butterfinger Blondies, but I made a number of modifications since I didn't have butterfingers on hand! I made these for a funeral today and one of the people in charge of the food hounded me until I got her the recipe! I was in such a rush to get them to the church on time, I didn't get a picture. Matt said he really liked them too.

White Chocolate Blondies with Goodies
1/2 C. butter
1 1/2 C. white chocolate chips

1 C. white sugar
1/2 C. brown sugar
2 C. flour (I used 1 C. wheat and 1 C. white with good results)
1 tsp baking powder
1 tsp salt
1/2 C. semi-sweet chocolate chips
3/4 C. coconut
3/4 C. chopped walnuts

4 eggs
4 Tbsp sour cream

Powdered sugar for dusting

Directions

1. Preheat oven to 350* F
2. Melt butter in microwave safe bowl. Stir in white chips until melted and smooth. You may have to nuke it a little after you add the chips to help them melt.
3. In a large bowl add the sugar, brown sugar, flour, baking powder, salt. In a small bowl whisk the eggs and sour cream. Pour into the dry ingredients along with the melted white chip mixture. Mix until just combined. Incorporate the semi-sweet chips, coconut, and walnuts.
4. Pour into a 9X13 baking dish lined with foil that's been sprayed with cooking spray (for easy clean up. You don't have to do that. Just remember to spray your dish regardless.).
5. Bake for 30-35 min. or until toothpick comes clean from center. Dust with powdered sugar. Let cool before cutting.
   

June Daring Cook: Dumpling/Potstickers

This month's challenge was hosted by Jen from Use Real Butter. Thanks for a great challenge! I really enjoyed this one.

I've made potstickers before, but this challenge was still great since I've never made my own wrappers before. Final results: Matt and I loved how the wrappers turned out. We didn't love the pork filling recipe, but it wasn't bad.

I was a little over ambitious and also made vegetable sesame pancake sandwiches (as found at The Dumpling House in NYC). I made that all from scratch as well. While the dinner was quite successful, between the two things it took about 6 hours of cooking after I got home from church!

I steamed the dumplings in a metal basket lined with cabbage leaves.
That worked nicely except I put a few too many in at once and they kind of stuck together.

Here is our whole dinner. The sesame "pancake" bread worked really great after I added a whole lot of extra flour! It was liquid goo after the first rise so I added flour until I could actually handle it. Part of the problem was attempting to do it in the bread maker like the recipe says. Just didn't work the flour in well enough for some reason. I should have just used my KitchenAid.

Final product was really great though. We stuffed it with yellow squash, red onions, zucchini, and carrots. The sauce on it could have used a little help, but it was still good. We served the dumplings with soy sauce and a Chinese red chili sauce.

Chinese Dumplings/Potstickers

pork filling:

1 lb (450g) ground pork
4 large napa cabbage leaves, minced
3 stalks green onions, minced
7 shitake mushrooms, minced (if dried - rehydrated and rinsed carefully)
1/2 cup (75g) bamboo shoots, minced
1/4 (55g) cup ginger root, minced
3 tbsp (40g) soy sauce
2 tbsp (28g) sesame oil
2 tbsp (16g) corn starch

dough: (double this for the amount of filling, but easier to make it in 2 batches - or just halve the filling recipe)
2 cups (250g) all-purpose flour
1/2 cup (113g) warm water
flour for worksurface

dipping sauce:
2 parts soy sauce
1 part vinegar (red wine or black)
a few drops of sesame oil
chili garlic paste (optional)
minced ginger (optional)
minced garlic (optional)
minced green onion (optional)
sugar (optional)

Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use (up to a day, but preferably within an hour or two).

Make the dough, Method 1: Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents into a sturdy bowl or onto a work surface and knead until uniform and smooth. The dough should be firm and silky to the touch and not sticky.[Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water).

Make the dough, Method 2 (my mom’s instructions): In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of bowl. We want a firm dough that is barely sticky to the touch.

Both dough methods: Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into strips about 1 1/2 to 2 inches wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into 3/4 inch pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers). With a rolling pin, roll out a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break during cooking - about 1/16th inch. Leave the centers slightly thicker than the edges. Place a tablespoon of filling in the center of each wrapper and fold the dough in half, pleating the edges along one side (see images in post for how to fold pleats). Keep all unused dough under damp cloth.

To boil: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.

To steam: Place dumplings on a single layer of napa cabbage leaves or on a well-greased surface in a steamer basket with lid. Steam covered for about 6 minutes.

To pan fry (potstickers): Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.

To freeze: Assemble dumplings on a baking sheet so they are not touching. It helps to rub the base of the dumpling in a little flour before setting on the baking sheet for ease of release. Freeze for 20-30 minutes until dumplings are no longer soft. Place in ziploc bag and freeze for up to a couple of months. Prepare per the above instructions, but allow extra time to ensure the filling is thoroughly cooked.

May Daring Baker: Apple Strudel from Scratch

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

Success! I quite enjoyed this challenge. I made this for our Memorial Day BBQ dessert. We had friends over and everyone had good things to say about it. Nice and flaky crust. I could have probably used a little less filling (though I didn't even use the full 2 lbs. of apples in the recipe) so I could have rolled it a little tighter and had a few more layers of flaky crust.

I served it with vanilla ice cream. I wanted to do some creative filling, but my husband wanted the apple so I used the recipe given with the challenge. It was good (maybe a little boring, but still good). Light and not too rich. The dough was really easy to work with (I let it sit the full 90 min.) and I was only a few inches shy of the 2'X3'. The biggest hole in my dough (which was not big) was from my 18 mo. old son trying to sample it! haha.

I don't even own a table cloth, so I used an old, clean sheet. It was the best I could think of. Worked well enough. I had my husband help me roll it up and transfer it to the baking sheet.

I wish I could capture it better with the photography.

Preparation time
Total: 2 hours 15 minutes – 3 hours 30 minutes

15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake
30 min to cool

Apple strudel
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)

1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

Tips
- Ingredients are cheap so we would recommend making a double batch of the dough, that way you can practice the pulling and stretching of the dough with the first batch and if it doesn't come out like it should you can use the second batch to give it another try;
- The tablecloth can be cotton or polyster;
- Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves;
- To make it easier to pull the dough, you can use your hip to secure the dough against the edge of the table;
- Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible.

The first ever Daring Cooks' Challenge: Ricotta Gnocchi

When the creators of Daring Bakers started a cooking challenge group, I decided to join. I like cooking better than baking anyway.

This first challenge was something I've never done. I've never tried ricotta gnocchi, but I like potato gnocchi well enough. Well, I did not like this recipe. I let my cheese drain for almost 2 days but it was still too wet. Half of my gnocchi were made exactly as written. I added flour to the other half and it turned out so much better. Matt said he felt sick after eating it (he got more of the "original" gnocchi than I did.

I made a creamy red sauce with sausage to go with it. I'll never make this again.


Zuni Ricotta Gnocchi

Source: From The Zuni Café Cookbook.

Yield: Makes 40 to 48 gnocchi (serves 4 to 6)

Prep time: Step 1 will take 24 hours. Steps 2 through 4 will take approximately 1 hour.

Tips:

- If you can find it, use fresh ricotta. As Judy Rodgers advises in her recipe, there is no substitute for fresh ricotta. It may be a bit more expensive, but it's worth it.
- Do not skip the draining step. Even if the fresh ricotta doesn't look very wet, it is. Draining the ricotta will help your gnocchi tremendously.
- When shaping your gnocchi, resist the urge to over handle them. It's okay if they look a bit wrinkled or if they're not perfectly smooth.
- If you're not freezing the gnocchi for later, cook them as soon as you can. If you let them sit around too long they may become a bit sticky.
- For the variations to the challenge recipe, please see the end of the recipe.

Equipment required:

- Sieve
- Cheesecloth or paper towels
- Large mixing bowl
- Rubber spatula
- Tablespoon
- Baking dish or baking sheet
- Wax or parchment paper
- Small pot
- Large skillet
- Large pan or pot (very wide in diameter and at least 2 inches deep)

For the gnocchi:

1 pound (454 grams/16 ounces) fresh ricotta (2 cups)
2 large cold eggs, lightly beaten
1 tablespoon (1/2 ounce) unsalted butter
2 or 3 fresh sage leaves, or a few pinches of freshly grated nutmeg, or a few pinches of chopped lemon zest (all optional)
½ ounce Parmigiano-Reggiano, grated (about ¼ cup very lightly packed)
about ¼ teaspoon salt (a little more if using kosher salt)
all-purpose flour for forming the gnocchi

Step 1

If the ricotta is too wet, your gnocchi will not form properly. In her cookbook, Judy Rodgers recommends checking the ricotta’s wetness. To test the ricotta, take a teaspoon or so and place it on a paper towel. If you notice a very large ring of dampness forming around the ricotta after a minute or so, then the ricotta is too wet. To remove some of the moisture, line a sieve with cheesecloth or paper towels and place the ricotta in the sieve. Cover it and let it drain for at least 8 hours and up to 24 hours in the refrigerator. Alternatively, you can wrap the ricotta carefully in cheesecloth (2 layers) and suspend it in your refrigerator for 8 to 24 hours with a bowl underneath to catch the water that’s released. Either way, it’s recommended that you do this step the day before you plan on making the gnocchi.

Step 2 (the day you plan on eating the gnocchi): Making the gnocchi dough.

To make great gnocchi, the ricotta has to be fairly smooth. Place the drained ricotta in a large bowl and mash it as best as you can with a rubber spatula or a large spoon (it’s best to use a utensil with some flexibility here). As you mash the ricotta, if you noticed that you can still see curds, then press the ricotta through a strainer to smooth it out as much as possible.

Add the lightly beaten eggs to the mashed ricotta.

Melt the tablespoon of butter. As it melts, add in the sage if you’re using it. If not, just melt the butter and add it to the ricotta mixture.

Add in any flavouring that you’re using (i.e., nutmeg, lemon zest, etc.). If you’re not using any particular flavouring, that’s fine.

Add the Parmigiano-Reggiano and the salt.

Beat all the ingredients together very well. You should end up with a soft and fluffy batter with no streaks (everything should be mixed in very well).

Step 3: Forming the gnocchi.

Fill a small pot with water and bring to a boil. When it boils, salt the water generously and keep it at a simmer. You will use this water to test the first gnocchi that you make to ensure that it holds together and that your gnocchi batter isn’t too damp.

In a large, shallow baking dish or on a sheet pan, make a bed of all-purpose flour that’s ½ an inch deep.

With a spatula, scrape the ricotta mixture away from the sides of the bowl and form a large mass in the centre of your bowl.

Using a tablespoon, scoop up about 2 to 3 teaspoons of batter and then holding the spoon at an angle, use your finger tip to gently push the ball of dough from the spoon into the bed of flour.

At this point you can either shake the dish or pan gently to ensure that the flour covers the gnocchi or use your fingers to very gently dust the gnocchi with flour. Gently pick up the gnocchi and cradle it in your hand rolling it to form it in an oval as best as you can, at no point should you squeeze it. What you’re looking for is an oval lump of sorts that’s dusted in flour and plump.

Gently place your gnocchi in the simmering water. It will sink and then bob to the top. From the time that it bobs to the surface, you want to cook the gnocchi until it’s just firm. This could take 3 to 5 minutes.

If your gnocchi begins to fall apart, this means that the ricotta cheese was probably still too wet. You can remedy this by beating a teaspoon of egg white into your gnocchi batter. If your gnocchi batter was fluffy but the sample comes out heavy, add a teaspoon of beaten egg to the batter and beat that in. Test a second gnocchi to ensure success.

Form the rest of your gnocchi. You can put 4 to 6 gnocchi in the bed of flour at a time. But don’t overcrowd your bed of flour or you may damage your gnocchi as you coat them.

Have a sheet pan ready to rest the formed gnocchi on. Line the sheet pan with wax or parchment paper and dust it with flour.

You can cook the gnocchi right away, however, Judy Rodgers recommends storing them in the refrigerator for an hour prior to cooking to allow them to firm up.

Step 4: Cooking the gnocchi.

Have a large skillet ready to go. Place the butter and water for the sauce in the skillet and set aside.

In the largest pan or pot that you have (make sure it’s wide), bring at least 2 quarts of water to a boil (you can use as much as 3 quarts of water if your pot permits). You need a wide pot or pan so that your gnocchi won’t bump into each other and damage each other.

Once the water is boiling, salt it generously.

Drop the gnocchi into the water one by one. Once they float to the top, cook them for 3 to 5 minutes (as in the case with the test gnocchi).

When the gnocchi float to the top, you can start your sauce while you wait for them to finish cooking.

Place the skillet over medium heat and melt the butter. Swirl it gently a few times as it melts. As soon as it melts and is incorporated with the water, turn off the heat. Your gnocchi should be cooked by now.

April Daring Baker Challenge: Cheesecake

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

I love cheesecake and I loved this challenge. After my less than impressive Valentine's Cheesecake this year, I was happy to have a chance to redeem myself. This basic cheesecake recipe was quite divine. A keeper for sure.

I made mine in a spring form pan. To keep the water from seeping in, I first wrapped it in saran wrap about half way up (I promise, it didn't melt). I then used two layers of heavy duty foil. One piece is big enough to cover the whole pan, but I used two just in case of a leak or puncture. It worked beautifully and this was the absolute BEST attempt I've had at making cheesecake. It was silky smooth.

Other tips I've picked up over the years:

• MAKE SURE YOUR CREAM CHEESE IS AT ROOM TEMP!!!! Honestly, do not skip that step. Otherwise you'll have a lumpy cheesecake that you'll probably over beat to compensate. That will then make your cheesecake puff up and crack. Not a pretty or tasty thing. (This is what I did wrong this year on V-day, so I'm speaking from experience.)
  
• I've had better luck using an electric hand beater as opposed to my kitchenaid. I can control the mixing a little better and thus beat it less.
• Don't overbeat the mixture or it will puff up and crack while baking.

Instead of using the crust recipe provided, I made a peanut butter-pretzel crust and LOVED it. I got the recipe here but reduced the oil by a 2 TBSP. So my crust recipe was as follows:

Peanut-butter pretzel crust

2 cups of pretzel crumbs

1 Tbsp. sugar

1/4 cup extra light olive oil

3 Tbsp. natural (salted) peanut butter

Start with a clean food processor and make the pretzel crumbs by whizzing the pretzels in there for a while. Add the remaining crust ingredients right in there and pulse until it starts to clump together slightly. The little bit of PB with the pretzels tastes like a Butterfinger bar.

Press the crust into the bottom of a spring form pan.


Abbey's Infamous Cheesecake:

crust: (didn't use this recipe, so I can't vouch for this crust)
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract

cheesecake: (awesome!!! my new basic cheesecake recipe!)
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake (I used no liqueur)

*My variation on this was a nutella marbled cheesecake. I took out 1 cup of batter and mixed it with 3/4 of a small bottle of nutella. I then put a layer of regular cheesecake batter on top of the crust, then the nutella batter mixture, then another regular layer. I used a chopstick to swirll the batter together.

DIRECTIONS:
1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.

3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Pan note: The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil "casserole" shaped pans from the grocery store. They're 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.

Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly!

_______________________________________________

I also made a german chocolate frosting for the top, but it made it way too sweet and really overpowered the cheesecake. It was WAY better without it. But here's a picture anyway.