Parsnip Chive Gnocchi

 I am taking part in a bi-weekly food challenge with a group of friends. I chose parsnips for this challenge.

I found this recipe online here: http://www.nooschi.com/2009/07/parsnip-and-chive-gnocchi.html

I followed the recipe pretty much exactly but added mushrooms to the garlic butter sauce.

Parsnip and Chive Gnocchi

 1 lb of parsnips
 1 1/2 cups of sifted flour
 1/4 cup of fresh Parmesan cheese, grated
 1 Tbsp chives, finely chopped (I used dehydrated chives)
 salt and pepper to taste

Method
1. Peel the parsnips and cook in a large pot of boiling water until tender (approx 25-35 minutes). Drain and allow the parsnips to cool and dry.

2. In a large bowl, mash the parsnips. Slowly add in the flour and mix thoroughly. Add in the chives, Parmesan cheese, and a dash of salt and pepper. Mix well.

3. On a lightly floured surface, roll the gnocchi mixture into a thick snake-like shape (about 1 inch diameter). Cut the snake-like gnocchi mixture into small 3/4 inch pieces. Roll each small 3/4 inch piece into an oval shape. With your thumb, press the gnocchi, into the back of the tines of a fork, creating a ribbed imprint. 

4. Bring a pot of water to a boil. Place the gnocchi into the pot of boiling water. 

The gnocchi is ready when it floats to the surface. Drain and serve.

Because this gnocchi has such a nice flavour on its own, I served it with a simple garlic mushroom butter sauce. To garnish, I used freshly grated Parmesan cheese. Yum!! This recipe is a keeper, one that I will make again and again!

This recipe yields 4 servings.

 mashing the flour into the parsnips

 the dough is ready to work with

 rolling the gnocchi on the back of a fork

sliced mushrooms for the sauce

yum, ready to eat!

Chocolate Dipped Expresso Shortbread

white chocolate dipped

topped with shiny dragée's

Chocolate Dipped Expresso Shortbread

For the cookies:

1 cup cold unsalted butter, cut into 1/2" pieces

1/2 cup granulated sugar

1/2 tsp. table salt

2 1/4 cups flour

2 tbsp. finely ground expresso beans

For the dipping chocolate:

9 oz. semisweet chocolate, chopped

1 tbs. vegetable shortening

Combine the butter, sugar and salt in a large bowl and mix on low speed until the mixture is combined but not smooth. Add the flour and the ground expresso and mix on low speed until the mixture has pulled together. Do not overmix.

On a lightly floured surface roll out about 1/4" thick. Cut out with your favourite cookie cutters, and place on parchment lined cookie sheets. Refrigerate for at least 30 minutes. Bake in a 300° F. preheated oven for 30 to 60 minutes, until the cookies look dry and have darkened slightly. Cool on racks.

Melt chocolate and shortening together over simmering water, stirring until smooth. Dip half of each cookie into the chocolate and set them on parchment until the chocolate has set up.

Makes about 7 dozen, 1 1/2" cookies.

I used melted white chocolate to dip my cookies into.

Judy's Pasta Salad

Many many years ago, I got this recipe from a neighbour, my good friend Judy. She has moved far away, but we still love this pasta salad, it has a Greek twist to it, delicious! I highly recommend it!

Judy’s Pasta Salad

-2 cups pasta (your choice of kind), cook 8 minutes, or to package directions
-add 1 tbsp. olive oil to cooked, drained pasta, mix well
-in a small bowl combine 1/3 cup, diced sweet red pepper, 1/4 cup chopped green onion, 1/4 cup slivered black olives
-add this to pasta

Dressing:
3 tbsp. white wine vinegar
1/2 cup feta cheese
2 tbsp. minced fresh parsley
1 clove garlic, minced
1/2 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper
1/3 cup olive oil
Combine everything in a blender and blend well.
Add to pasta mixture. Dressing is good when made the day before as well. Just before serving, add to salad: 1 cup cherry tomatoes - cut in half, (any tomatoes will do), and 1/2 cup chopped cucumber. Keep chilled until ready to serve.

I have been known to double the salad dressing to give the salad more flavour!

Taco Salad with Salsa Vinaigrette

On a warm spring day such as today, it is actually 16° C at this moment, glorious, I begin to think of salads, and salad season!
This is an old family favourite. It can be made with ground chicken instead of beef. I hope you will enjoy it as much as we all have!

Taco Salad with Salsa Vinaigrette

1/4 cup finely chopped onion
1 large clove garlic, minced
2 tsp. ground cumin
2 tsp. chili powder
1 1/2 tbsp. oil
1 lb. ground beef
2 tbsp. tomato paste
corn chips
8 cups shredded romaine lettuce
3 tomatoes, chopped
1 cup coarsely grated sharp cheddar cheese
1/3 cup, sliced green onion

Vinaigrette:
1 large garlic clove
3 tbsp. red wine vinegar
3 tbsp. lemon juice
1/2 tsp. ground cumin
1/2 cup plus 2 tbsp. olive oil
1 cup chopped tomato
sprinkle of crushed chilies

In a large heavy skillet cook the onion, garlic, cumin, and chill powder in 1 1/2 tbsp. oil over low heat, stirring, until the onion is soft, add the beef. Cook the mixture over medium heat stirring and breaking up lumps, until the meat is no longer pink. Add the tomato paste, salt and pepper to taste and cook the mixture, stirring until the meat is cooked through. Let the mixture cool.
On a large deep platter, or bowl, arrange the lettuce, spoon the beef mixture over it. Arrange the tomatoes, the cheese and onions over the meat. Sprinkle the corn chips over the top, or just add to your plate when serving to prevent them from becoming soggy.
Make the vinaigrette: In a blender blend together the garlic, vinegar, lemon juice, cumin, salt and pepper to taste. With the motor running add the oil in a stream, and blend the vinaigrette until it is emulsified. Add the tomatoes and chilies and blend until smooth.
Transfer the dressing to a small bowl and serve it with the salad. Serves 6.