Cornmeal Gnocchi

I have never really understood obsession that some people have with pasta.  It's good, but it's rarely so good I crave a repeat.  Honestly, I probably ate a ton of it in college with plain old jarred sauce and just got sick of it,  forgetting how great fresh pasta with a delicate and flavorful sauce can really be.  This being said, I really and truly appreciate fresh, homemade pasta, probably more than the average joe.  I have tried my hand at making pasta a few times and know it isn't foolproof.  Even simple semolina pasta made by hand involves skill, practice, and a handful of luck.

Well, this weekend with my foodie friend, Lori, in town for a visit, we headed to Little Italy on Saturday night.   Along with a few other food-loving girls, we headed to Holly's favorite, Da Nico Ristorante.  They don't take reservations, but we were seated in their huge, sprawling garden within ten minutes.  A beautiful and unique house-made bruschetta-type flatbread came to the table right away.  It was delicious.  It was a round flatbread-type crust that suggested a brick oven in action.  This crisp and flaky crust was topped with ripe, sweet tomato chunks just chopped and tossed with garlic, lemon, and basil.  When your ingredients are this fresh and impeccable, simplicity like this is the way to go!

On such a warm and beautiful night, we ordered a crisp and citrus-y Pinot Grigio and took our time perusing the menu.  The pasta selection was great!  Traditional preparations like pomodoro sauce and Bolognese sauce were offered, as well as creative preparations like spicy vodka sauce with olives and fresh mozzarella, pesto, and various chicken and seafood preparations.  All pastas were made in house.  They also had a vast selection of pizzas and non-pasta entrees/secondo corso as well.  Delectable.

Potato gnocchi is always where I gravitate on an Italian menu if it is offered.  Those chewy little potato dumplings are so addictive and I like them with just about any sauce.  So that is what I ordered--Gnocchi Napolitana.

It arrived and was outrageously delicious.  It may be the most tender, yet flavorful gnocchi I have had.  Very fresh mozzarella was chopped into pieces about the size of the gnocchi and the mixture was gently tossed in a very fresh and delicate tomato sauce and topped with a huge sprig of aromatic basil.

My friends enjoyed the Rigatoni with Olives and Fresh Tomatoes, a special that offered Lobster Chunks in a Spicy Vodka Sauce that was divine, and a classic Spaghetti with Bolognese.  We ate well.  At the end, the waiter brought us a plate of zeppoles on the house (not that we were able to eat much more!).

The service here was great and we felt not a bit rushed, which is a rarity and a huge plus for a busy garden restaurant like this in NYC.  What a great spot!  This is a place to remember for great Italian eats.  A hidden gem!

Now that I am thinking about gnocchi, I will share a gnocchi recipe that I haven't made in ages, but was a huge hit and often-requested dish with my clients a few years back.  I would serve this with a roasted pepper-infused tomato sauce or cilantro butter.  It isn't traditional like what we had on Saturday, but it is a guaranteed hit!

Buon Appetito!

Cornmeal Gnocchi

1 cup cold mashed potatoes

1/2 cup yellow cornmeal

1/3 cup unbleached white flour

1/2 cup ricotta cheese

1/3 cup freshly grated Parmigiano Reggiano

1/2 tsp sea salt

In a large bowl, mix all the ingredients together to make a soft dough.  The best way to do this is mashing everything together with clean hands.

Divide the dough into fourths.  On a floured board with floured hands, roll each quarter into a rope 12 inches long.  Slice each rope into 15 pieces.  After slicing, roll the dough between two forks the make some cute ridges, if you like.

Bring a large pot of water to a boil and add the gnocchi.  Cook until the gnocchi float to the top.  Drain and serve with a classic or creative sauce.

The simplest homemade pasta that there is!

A New Year's Hors d'oeuvre Buffet

Let's start planning those New Year's menus, shall we?. If you are planning on having a small group or a big crowd, the easiest, and in my humble opinion, the tastiest way to go is the ever popular hors d'oeuvre buffet. Set them out, walk away, and have time to party at your own party. You may need to refresh some stuff or tidy up the buffet table now and then, but if you are entertaining for New Year's, this is the way to go.

Don't get intimidated by all the intricate homemade hors d'oeuvre recipes out there. Almost anything you can make entree-sized will surely be cuter and fancier if you make them small.

In planning a do-able menu, the key is to have one or two things that can be completed ahead of time, then offer a few easy stationary hors d'oeuvres such as a cheese platter with crackers and sliced baguette. If you want to do a few novelties such as homemade mini crab cakes, canapes, or other homemade hors d'oeuvre that needs last minute attention, then leave yourself time and counter space to do them by getting everything else in the oven or on the table before you deal with them.

If you aren't sure what to serve, don't over-think it. Do an online search for ideas or think of things you have had at other functions. Dig through old recipes and also go to Trader Joe's--they have amazing and inexpensive frozen hors d'oeuvres. You can buy pastry cups, cracker-type cups and/or filo cups and fill them with anything: cheese, sauteed onions, refried beans, tabouli...

Here are some ideas to inspire you.


Dips and Such (easy to make or even easier to buy and garnish)

Creamy Spinach and Artichoke Dip (served with rye bread triangles and Kettle Chips)
Hot Taco Dip (refried beans, cheese, salsa baked, then topped with lettuce and sliced olives and served with tortilla chips)
Hummus, Tabouli, and Pita Chips Platter (garnish with hot peppers and olives)
Tapenade (Roasted Pepper, Olive, Artichoke, or any served with endive)
Pesto (served with sliced baguette)
Baked Wonton Triangles with assorted Asian dipping sauces

Toothpick Hors d'ouvres:

grape tomato half and small chunk of fresh mozzarella
pitted olive and cucumber
sausage slice with a sauteed onion bit
aged cheddar and granny smith apple chunk
pickle slice and smoked gouda cube

Many, many foods are cute and tasty when served on a toothpick!

Finding some delicious frozen hors d'ouevres like spring rolls, brie en croute, baby quiches and tartletts, etc. are a great idea, but adding a homemade hors d'oeuvre or two will really make your hors d'oeuvre buffet memorable. They don't have to be hard, but usually just require some forethought. Here is where it becomes adorable to make regular food in small sizes. People love it and you will be very popular if you give it to them. Here are my current thoughts on the subject.

-mini cheeseburgers or homemade veggie burgers served on baby brioche rolls
-mini grilled cheese sandwiches
-appetizer kebabs (long skewers with just one bite of something at the end: chicken, shrimp, veg, serve with a dipping sauce)
-shrimp in a wonton (a shrimp uncurled on a toothpick, wrapped in a wonton and baked)
-fresh jalapeno poppers
-savory mini muffins (Cheddar Cornbread? Herb and Onion?)
-gourmet mini pizzas (buy the crust dough, make little ones and top them)

Arranging them on a pretty platter with a few purple kale leaves or some radicchio will make them look so elegant.

I always like an awesome cheese plate with one basic (cheddar or gouda?) and a few adventurous cheeses. Maybe a really stinky one like Humboldt Fog and a creamy goat like Bucheron. I also like serving a high quality Greek feta on it's own plate drizzled with olive oil and served with lemon wedges and black pepper.

I do love hors d'oeuvres. It's true. I could live on small bites of flavorful stuff. They're just so good! An hors d'oeuvre buffet is also a fantastic opportunity to try some new foods you wouldn't normally try. Have fun and fill martini glasses with shrimp or even make cucumber lollipops. Maybe put some flowers on the table and you will be set. Farewell to 2009!

12.27.09

Happy Holidays, loyal followers! I have been down and out with what I believe to be H1N1. It isn't pleasant, but I am almost through it. . .tomorrow will be day 7 and I am definitely on the mend.

I promise I will provide an end of the year entry, as well as an awesome recipe or two to ring in the new year! Promise.

Tomorrow I hope to be feeling up to it. Here is some food for thought, in the meantime, while you plan your New Year's celebrations.

Traditional New Year Foods Around the World

The Netherlands:
Hot Spiced Wine with Apple Fritters or doughnuts

Germany:
White Cabbage (symbolic of silver money)

Switzerland:
Whipped Cream (symbolic of fatness and riches)

India:
Newly harvested foods, such as new rice

Bulgaria:
Cakes with holes in the center

Armenia:
Fruit and Candies