The Kid Demanded Gnocchi

It’s been a while since I posted here; two kids under the age of four really can suck your free time. (Publishers note, I post just about every day on Instagram).

Anyway, for the past couple of days, the original rugrat has been demanding gnocchi for dinner; we figured tonight was a good time to oblige him.  I spent most of the day trying to figure out just what to do with the (gasp) store-bought gnocchi. On a slightly related front, a butternut squash had been on the counter for most of the week. Eventually, I realized the two could work together.

Here’s what I did.

I diced the squash very fine (so as the 11-month-old could eat it) and then roasted in the oven with a little EVOO, salt, pepper, red pepper flake and balsamic (400 degrees, 30ish minutes).

Then, sautee some pancetta for a minute or three. Add in some minced shallot (again for a few minutes), then toss the squash in for (again a few minutes). Season as you go (salt and pepper)

Next, the secret ingredient: Morels.  The insanely expensive mushrooms (almost always sold dried) add amazing flavor to any dish. (Semi) pro tip though: Don’t let the cost scare you off; buy quality over quantity.  You can fit 10 bucks of morels in the palm of your hand; you can 10 bucks baby bellas in a giant pot. The former is spectacular, the later is tasteless.

Ok, snobbish rant over. Toss in the morels, cook for 5ish minutes.  Add in a couple of cloves of garlic, and then toss in the cooked gnocchi along with a little pasta water and a dash of cream and some parsley for color.

Start to finish in about an hour,

Serve alongside red, and two screaming children for a lovely Saturday evening meal.

Quick and Tasty Veal Piccata

Growing up in a very Italian house, we, somewhat shockingly, never had many of the “Red Sauce Italian” dishes that you might find at your neighborhood Luigis.  In fact, when I was booking the restaurant for my parents’ 25th wedding anniversary, I had to research (this was before the days of Google kids) just what chicken piccata was. Its become one of my favorites, and it’s really easy to make.  (Side note, I’d kill for a good neighborhood “Red Sauce Italian restaurant around here, but DC has none)

I do the dish pretty much like every recipe you’ll find online, with one seemingly bizarre non-Italian tweak that I think makes all the difference in the world.

So here’s how you do it:

Take your meat, (in this case, I used veal), pound it paper-thin — then bread it by first dipping them dry into Italian bread crumbs, then it to an egg wash. Here’s where things get a little weird. Into the eggs, add some dry basil (normal) and paprika (bizarre). It gives the meat a nice warm flavor and helps with the color. Then dredge the wet meat in panko crumbs. If you don’t own a deep fryer, let the breading dry for at least an hour.

After an hour, heat up a pan with a few tablespoons of butter, then brown/cook the meat about 2 min a side.  If you’ve pounded everything thin enough, this should be all the cooking you need. Take them out, and top them with some lemon zest.  Then, in the same pan, add a few more tablespoons of butter, a half cup of chicken stock, the juice of 1-2 lemons, and a couple of teaspoons of capers. Let everything come together for a minute or two, then bring the scallopini back to the pan, just for a few seconds a side, long enough for the sauce to touch the breading, but not long enough to make it soggy.

Serve alongside a lighter wine — Pinot Noir, Sav Blanc, or maybe split the difference and go with a rose

Not counting the breading time, start to finish in 30 min or less.

Enjoy!

Moroccan Chicken with Preserved Lemons

Over the years, the wife’s go-to gift for me has been a cookbook. (She always seems to shoes and coffee from me). One of the best purchases has been the Chopped Cookbook, which, much like the show, offers creative ideas for things you almost certainly have in the house already. This one is a becoming a favorite; you can make it in a half hour. And our toddler loves it.

Take some chicken thighs, season them with salt, pepper, cinnamon and coriander. Brown them, about 3 min a side, then take them out. Throw some tomato paste in the pan, cook it for about a minute, then add the chicken back, with about a cup and a half of chicken stock, chickpeas, and some preserved lemons*. Let it simmer for about 15 min, then serve it over couscous with dates and cilantro.

*if you dont have preserved lemons, just take a regular lemon, slice it, then season with salt, pepper and sugar. Let them sit for about 15 min, the sear them for about 2 min a side to caramelize.

Try it out, and enjoy!