Pumpkin Gnocchi with Sausage in a Curry Cream Sauce

Fall (my favorite season) is in the air, and it's time for something a little festive! 

Not too long ago, my roommate purchased a package of pre-made pumpkin gnocchi, and I've been wracking my brain trying to concoct a suitable recipe for this whimsical culinary creation.

OK, fine -- I realize that with this particular recipe, I'm not making everything from scratch (for once). However, when it comes to certain food items, I assert that the store-bought varieties are completely acceptable. For instance, very few people make pasta from scratch, correct? I think gnocchi fits snugly into that category. But I digress.

I adore curry in all its exotic forms. I've made Japanese-style curry for years now (made with yellow curry powder), but recently, I've branched out and experimented with other types of curry. I'm almost certain my absolute favorite is Thai green curry -- I mean, coconut milk! How could you possibly go wrong? Anyway, I always like to keep a bottle of high-quality yellow curry around, because it's the perfect ingredient for punching up a boring recipe. Not to mention, the warm spices are an excellent complement to most autumnal dishes, as it pairs well with most types of squash, especially the sweeter varieties, such as butternut. 

Therefore, pumpkin + curry = match made in heaven. Then, I decided to throw a little sausage into the mix, just for the fun of it all. Now smoked sausage and curry may seem like an odd pairing, but strangely enough, the combination works. Sausage, like ham, bacon, and other such pork products, has a naturally strong flavor that holds up well with most spices, so the curry doesn't overwhelm the flavor but instead acts as a subtle complement. 

For those of you unfamiliar with gnocchi, they are essentially Italy's version of dumplings, though instead of being made with flour, they're made with potato. In the past, I'd heard of sweet potato gnocchi (which I would like to try at some point because it sounds AMAZING), but pumpkin gnocchi was a new discovery for me. According to the packaging, the gnocchi are still made with a potato base but include a bit of pureed pumpkin. The pumpkin flavor is definitely present, though not overwhelming, making these gnocchi a fantastic fall treat. 

 If you are a purist and would like to make your own gnocchi, help yourself. I, on the other hand, will shamelessly take a shortcut here. If you have trouble locating pumpkin gnocchi, don't worry; the plain variety will be fine for this recipe. 


Pumpkin Gnocchi with Sausage in a Curry Cream Sauce 

Begin by preparing the gnocchi. Bring a pot of water to a boil, and carefully add the gnocchi. Let them cook for 2-3 minutes, and then drain. 

(You can skip this next step, but I think it enhances the texture of the gnocchi.) Then, in a skillet, melt 2 tbs. butter on medium high heat, and add the cooked gnocchi. Sautee them until they become slightly browned. Remove from the heat and reserve. 

Next, slice 1/2 lb. of smoked sausage as desired. Cook in a skillet on medium-high heat until the sausage is evenly browned. Remove from the heat and reserve. 


Curry Cream Sauce 

1 small onion, chopped
3 cloves garlic, minced
1 orange or red bell pepper, chopped
3 tbs. butter 
2 tbs. flour
1 tsp. salt
1/2 tsp. pepper
2 cups milk*
2 tsp. Madras curry powder 

*Traditionally, cream sauces are made with heavy cream. However, the thickness of the sauce truly results from the combination of the butter and flour, so I've always just used the plain old 2% that I keep around the house. 

On medium high heat, melt the butter in a saucepan. Add the onion, garlic, and bell pepper, and allow to cook for around 10 minutes or until the onions become soft and translucent. Next, stir in the flour until it is thoroughly incorporated. Add the salt and pepper. Allow the mixture to cook for another 2-3 minutes, and then add the milk and curry powder. Then allow the mixture to simmer, stirring occasionally, until it thickens (around 5-7 minutes). You will know it is done when the sauce has reached a consistency allowing it to coat the back of a spoon. 

Once the sauce reaches the desired thickness, remove from heat immediately. Combine the gnocchi, sausage, and cream sauce, and serve. 

(It's a regular sausage fest in here!)

 

Enjoy!

 

 

Reconstructing Julia: Boeuf Bourguignon

Julia Child is one of my personal heroes. She was a woman who loved her butter as much as she loved her wine, and her sage words “Don’t be afraid!” have served as a personal mantra for me both inside and outside of the kitchen.

After purchasing my copy of Mastering the Art of French Cooking, I pored over it for hours as if it were a novel. Contained within were not only spectacular French recipes but also a bountiful assortment of kitchen tips to help demystify some of the more complex culinary techniques. I insist unrelentingly that every home kitchen should have a copy of this cookbook somewhere in reaching distance. Whether or not you’re a fan of French cuisine, you will find this book a veritable fount of culinary wisdom.

Julia’s most famous recipe has been the much lauded French classic, Boeuf Bourguignon. For those of you who are unfamiliar with it, think of it as a “fancified” beef stew. However, I feel that simplistic a description doesn’t quite do it justice. Quite frankly, it’s one of the best, most fulfilling dishes I’ve ever eaten. Beef, bacon, wine… Are you salivating yet?

However, when it comes to preparing Boeuf Bourguignon at home, there is an unavoidable problem that must be confronted: it’s a major pain in the ass to make. The prep-work is arduous and time-consuming, and there are so many steps and techniques involved, an amateur home cook will likely go mad in his first attempt at recreating this dish. That’s not to imply that the finished product isn’t worth the trouble – because seriously, once you taste it, you will no longer care about how labor-intensive it is. Still, the time and effort involved will likely still have you feeling antsy about attempting to make this recipe.

Having prepared Julia’s Boeuf Bourguignon several times, I’ve found a few shortcuts here and there to help alleviate a bit of the burden. I’m nowhere near as narcissistic to believe that my recipe is in any way superior to the Master’s. I mean, how can you improve upon perfection? However, if you are intimidated by this recipe, I’d like to think that my version is slightly less unnerving.

In this recipe (and whenever I’m running short on patience), I skipped the searing process for the beef. While searing is always preferable, allowing the meat to develop a crust which enhances the overall texture of the dish, I don’t necessarily find it a crucial part of the process. I’ll leave the decision of searing up to you.

In regards to the actual consumption of your Boeuf Bourguignon, Julia recommends serving the stew over a bed of hot, buttered egg noodles or boiled potatoes. Having tried both, I must honestly say that the egg noodles win by a landslide. I realize that this seems like an odd pairing – beef stew and noodles? However, something about this combination makes for pure edible perfection.

Tyler’s Somewhat-Simplified Boeuf Bourguignon

2-3 lbs. lean beef, cut for stewing

6 oz. bacon, chopped

1 tbs. olive oil

1 carrot, chopped

1 onion, chopped

1 tsp. salt

1 tsp. pepper

2 tbs. flour

3 cups red wine*

2 cups beef stock or broth

1 tbs. tomato paste

2 cloves of garlic, chopped

½ tsp. dried thyme

1 bay leaf

½ lb. sliced mushrooms

Braised pearl onions (see auxiliary recipe below)

*When it comes to the wine, you’ll want to go for something dry, because if the wine is too sweet, the dish will just taste odd. I’ve used both Cabernet Sauvignon and Pinot Noir before, and the finished product was impeccable.

In heavy-bottomed pot (I recommend an enamel-coated dutch oven), add the bacon and olive oil and bring to medium-high heat. Once the bacon is thoroughly browned, remove it from the pot and place it on a plate covered with paper towels to absorb the excess fat. Add the carrot and onion to the pot and allow them to cook in the oil and bacon fat until tender.

Preheat the oven to 450 degrees. Add the beef and cooked bacon to the pot with the vegetables. Add the salt, pepper, and flour, and stir the meat and vegetables until they are thoroughly coated. Place the pot in the oven and allow the meat and vegetables to cook for four minutes or until the beef begins to brown. Stir the ingredients again, and return the pot to the oven for four more minutes, or until the meat is browned.

Lower the oven temperature to 325 degrees. Return the pot to the stove, and add the wine, stock or broth, tomato paste, garlic, and herbs. Bring to a simmer and then return the pot, covered, to the oven. Allow the stew to simmer for 2-3 hours or until the beef is fork-tender. You may want to uncover it at some point during the cooking process to allow the liquid to reduce a bit.

Add the mushrooms and braised pearl onions to the pot, and allow the stew to cook for at least five more minutes. Once the mushrooms are cooked, remove the pot from the oven and skim the fat off the top of the stew with a spoon. Serve the stew over a bed of warm, buttered egg noodles.

Braised Pearl Onions

(You can omit these if you want, but they are part of Julia’s original recipe, and I adore them!)

12 oz. package of frozen pearl onions

3 tbs. butter

½ cup of beef stock/broth or red/white wine*

¼ tsp. dried thyme

*The choice of braising liquid is entirely up to you. If you want the onions to have a meaty flavor, then go with the beef stock or broth. The wine, on the other hand, will impart a lighter, sweeter flavor.

On medium-high heat, melt the butter in an oven-safe skillet and add the onions. Allow them to cook, stirring them occasionally, until they begin to brown. Add the liquid and thyme, and place the skillet in a 325 degree oven. Allow the onions to cook for around 15-20 minutes or until the onions are browned and the braising liquid has been absorbed. 

(God Bless Julia Child.)

Bon appetit!

Bourbon Sweet Potato Tart

I had sweet potatoes -- they were on sale. I had top-shelf bourbon -- I had gotten it at a 50% off discount. So what would be the next logical step? Dessert, of course. 

Sweet potato pie was a staple in my household growing up. My mom made them constantly, and they were always incredible. Another reason I adore sweet potato pie is because it's a relatively inexpensive dessert (using only sweet potatoes, sugar, pie crust, eggs, sometimes milk), it's virtually fail-proof, and it's always a crowd-pleaser. 

I mentioned this a few entries ago, but I love adding bourbon to desserts. Its natural sweetness complements the flavor of most sweet treats, and it gives a subtle kick that enhances the overall taste. You've probably seen recipes for Bourbon Pecan Pie before, but the flavor of bourbon pairs surprisingly well with sweet potato!

A few Christmases ago, I received a tart pan as a gift -- and I've used the hell out of it. I really enjoy tart pans because they're great for "dressing up" an ordinary pie or pie-like edible. I've used mine to make quiche on several occasions. I just think that tarts are so elegant and sophisticated-looking. Also, seriously, how impressed will your friends be if you tell them you made a "tart"? Nobody makes those anymore!

Now, if you don't have a tart pan, you can just use a regular pie pan. Don't sweat it. 


Bourbon Sweet Potato Tart

1 large sweet potato (or 2 small ones) 
1 refrigerated pie crust*
3/4 cup sugar
2 eggs
1-2 tbs. bourbon*

*As I said in my last entry, if you like to make your crust from scratch, go right ahead, and kudos to you! I, on the other hand, prefer the quick and easy route when it comes to pastries.

*You can add bourbon to taste. A healthy tablespoon will do ya, but two will do ya even better. If you'd rather exclude this ingredient, a teaspoon of vanilla or a tablespoon of maple syrup would be worthwhile substitutes. 

Preheat oven to 350 degrees. Place your sweet potato, whole and unpeeled, on a baking sheet, and allow it to roast in the oven for 30 minutes or until it becomes soft to the touch -- obviously, please don't test its softness with a bare hand. Remove from the oven, allow it to cool, and peel away the skin. Reserve.

Keep your oven temperature at 350 degrees. Roll out the refrigerated pie crust and gently place it in the tart pan, pressing it into place. Remove the excess crust and discard. 

In a mixing bowl, combine the sweet potato, sugar, eggs, and bourbon, and mix until all ingredients are blended thoroughly. If you find yourself with "stringy bits" from the sweet potato, try pureeing the mixture (in a blender or with a hand-blender). Once the mixture reaches an even consistency, pour it into the prepared tart shell/pie crust and bake for 30-40 minutes, or until the mixture is set and crust becomes golden brown.

Remove from the oven and allow it to cool for at least 30 minutes. Serve. 

(As the Brits would say, "That's one lusty tart!" Only in their case, they're probably not talking about pastries.)

 

Enjoy!

 

 

 

 

Pastry-Wrapped Salmon with Herbes de Provence

Salmon is probably my favorite fish. I just love its texture and unique flavor profile. I even love it raw. Seriously, give me some smoked salmon and cream cheese on a bagel with capers and thinly-sliced tomatoes and onions, and I'm in heaven. 

With that in mind, this recipe is one of my absolute favorites. I concocted it one evening a while back when I was feeling rather experimental. Salmon + Pastry? That's a perfect duo in my book. Needless to say, it was an instant winner.

Another great aspect of this dish is that it looks and sounds very complicated, but it's actually incredibly easy to throw together, even for culinary amateurs. If you ever want to impress your guests at a dinner party, this recipe is the way to go. 

I used to call this recipe "Salmon Provencal" because of the inclusion of Herbes de Provence until I realized that there is an actual dish called "Salmon Provencal" that is completely different from my concoction. I have been known to refer to this dish as "Fishy Puff" on occasion, but "Pastry-Wrapped Salmon with Herbes de Provence" sounds so much more sophisticated and cosmopolitan, doesn't it? 


Pastry-Wrapped Salmon with Herbes de Provence

1 skinless salmon filet* (Somewhere between .7 lb-1 lb) 
1 store-bought refrigerated pie crust*
1/2 cup olive-oil based mayonnaise*
1 tbs. dijon mustard
1 tsp. Herbes de Provence
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper

*If your salmon filet still has the skin in tact, make sure to remove it. Usually, it peels off somewhat easily. 

*I originally made this recipe using puff pastry, but regular old pie crust is just as delicious. However, both puff pastry and phyllo dough are excellent with this recipe. If you are a pastry whiz and want to make your own dough, go for it. I, on the other hand, hate making pie dough, so the store-bought variety suits me just fine. 

*You can use whatever kind of mayonnaise you like, but I promise, this is so much better with the olive-oil based variety. If you don't like mayo, just double up on the dijon mustard. 

Preheat oven to 350 degrees. Prepare a well-greased baking sheet. 

In a bowl, combine the mayonnaise, mustard, and seasonings thoroughly until they are mixed evenly. 

Unroll the pie crust and place your salmon filet to one side of it. Then spread the mayo-mustard mixture evenly over the fish, forming an even layer. If you have excess (which is likely, just discard it). Then wrap the fish in the pie crust and seal the edges. Place it on the baking sheet and brush the crust with a bit of melted butter for a browner, prettier crust. 

Bake for 30 minutes or until the crust is golden brown. Allow the fish to cool for 5-10 minutes and then serve. 

(Pastry-wrapped love.)

 As far as side dishes go, this pairs well with a light salad or roasted vegetables. Also, don't forget the wine! Enjoy! 

 

 

Impromptu Late-Night Post: The Best Dang Chicken Fingers Ever

I wasn't planning on composing a new blog entry tonight, but I flung a craving for chicken fingers earlier and decided to indulge myself. 

I won't wax poetic on the virtues of homemade chicken fingers as opposed to the fast food variety, but in all honesty, the homemade version is ultimately victorious in any sort of comparison. 

This recipe was inspired by Hilah Johnson whose cooking blog and videos are a never-ending source of amusement and inspiration for me. I took her recipe for a fried chicken sandwich and metamorphosed it into my own recipe for chicken fingers. Regardless of whichever one you try, both recipes are definite winners! 


The Best Dang Chicken Fingers Ever 

2 boneless, skinless chicken breasts
1 cup dill pickle juice*
1 egg
1 tsp. hot sauce
1 1/2 cups all-purpose flour
1 tsp. celery salt
1 tsp. basil
1 tsp. black pepper
Canola oil 

*Sounds weird, right? I know. But trust me, the pickle juice serves as an excellent "quick brine."

Cut the chicken breasts into strips. Marinate them in the pickle juice for at least 30 minutes. 

In a bowl, beat the egg and hot sauce together until evenly mixed. In a different bowl, combine the flour and seasonings.

In a heavy-bottomed pot or skillet, heat the canola oil (around 2 cups or so) to medium high heat. Remove the chicken strips from the pickle juice and coat them in the egg wash. Then coat them evenly in the flour mixture. Place the breaded strips, a few at a time, into the heated oil. After 2 or 3 minutes, flip the strips and allow them to fry for 2 or 3 more minutes. Continue this process until they are evenly browned on both sides. Once they are browned, remove the strips from the oil and place them on a plate with paper towels to absorb the excess grease.

Allow them to cool for at least 5 minutes and serve. 

(You won't even need a dippin' sauce! However, if you want one, I'd recommend a lovely homemade sriracha-mayonnaise or honey dijon.)

Enjoy the crispy, juicy, delicious wonder!