pesto tartlets

prep time:  tbd
cook time:  15 minutes
servings:  4

ingredients:
3 cups arugula
1/3 cup grated parmesan
1/3 cup olive oil
1 1/2 tablespoon white wine vinegar
1 clove garlic
1 sheet frozen puff pastry  - thawed and quartered
1 cup halved grape tomatoes
4 ounces burrata - torn
salt
pepper

steps:
1.  in a food processor, puree arugula, parmesan, olive oil, vinegar, and garlic.  season with salt and pepper to taste.

2.  preheat oven to 425 degrees.  place puff pastry on a parchment-lined baking sheet.  pierce with fork.  top with tomatoes and season with salt and pepper.  bake until crisp, 15 minutes.

3.  top with burrata and pesto.

- rachael ray magazine, july/august 2014

kohlrabi risotto

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
1 pound kohlrabi
7 - 8 cups chicken stock
1 tablespoon olive oil
1/2 cup minced onion
1 1/2 cups arborio rice
1 - 2 garlic cloves - minced
salt
pepper
1/2 cup dry white wine
1/4 - 1/2 cup grated parmesan cheese
2 - 3 tablespoon chopped parsley

steps:
1.  peel the kohlrabi, making sure to remove the fibrous layer just under the skin, and cut into 1/2-inch dice.

2.  place stock in a saucepan and bring to a simmer over medium heat.  season well.  reduce heat to low.

3.  heat the olive oil over medium heat in a wide, heavy nonstick skillet or saucepan.  add the onion and a pinch of salt, and cook gently until it is just tender, about 3 minutes.  add the diced kohlrabi and garlic and cook, stirring, until the kohlrabi is crisp-tender, about 5 minutes.

4.  add the rice and stir until the grans separate and begin to crackle.  add the wine and stir until it has evaporated and been absorbed by the rice.  begin adding the simmering stock, a couple of ladlefuls at a time.  the stock should just cover the rice, and should be bubbling.  cook, stirring often, until it is just about absorbed.  add another ladleful or two of stock and continue to cook in this fashion.  when the rice is just tender all the way through, but still chewey, in  20 - 25 minutes, it is done.  salt and pepper to taste.

5.  add another ladleful of stock to the rice.  stir in the parmesan and parsley and remove from heat.

- unknown

roasted kohlrabi

prep time:  10 minutes
cook time:  20 minutes
servings:  4

ingredients:
4 kohlrabi bulbs - peeled
1 tablespoon olive oil
1 clove garlic - minced
salt
pepper
1/3 cup grated parmesan cheese

steps:
1.  preheat oven to 450 degrees.  cut the kohlrabi into 1/4-inch slices then cut each of the slices in half.  combine olive oil, garlic, and salt and pepper to taste in a large bowl.  toss kohlrabi slices in the olive oil mixture to coat. spread kohlrabi in a single layer on a baking sheet.

2.  bake until browned, 15 - 29 minutes, stirring occasionally in order to brown evenly.  remove from oven and sprinkle with parmesan cheese.  return to the oven to allow the parmesan cheese to brown, about 5 minutes.

- all recipes

turkey tetrazzini

prep time:  30 minutes
cook time:  20 minutes
servings:  12

ingredients:
1 1/2 pound thin spaghetti - broken in half
4 tablespoon butter
4 cloves garlic - minced
1 pound white mushrooms - quartered
1/2 teaspoon salt + more to taste
1 cup white wine
1/3 cups flour
4 cups turkey broth
1 8-ounce block of cream cheese
3 cups cooked turkey - shredded or diced
1 1/2 cup frozen peas
4 slices bacon - fried and cut into bits
1 cup grated monterey jack cheese
1 cup grated parmesan cheese
pepper
1 cup panko bread crumbs

steps:
1.  cook pasta according to package instructions until al dente.  drain, rinse, and set aside.

2.  in a pan add the butter and garlic and cook until garlic is fragrant.  add mushrooms and salt, then saute for a couple more minutes.  pour in the wine and allow to cook with the mushrooms for several minutes, or until the liquid reduces by half.

3.  sprinkle in flour, then stir the mushrooms around for another minute.  pour in the broth and stir, cooking for another few minutes until a roux thickens.

4.  reduce heat to medium low.  cut cream cheese into pieces and add to the pot; stir to melt.  add turkey, peas, bacon, and the cheeses.  stir to combine.  add salt and pepper to taste.

5.  add the cooked spaghetti and stir to combine.  add more broth if needed.

6.  preheat oven to 350.  pour mixture into a large baking dish and sprinkle with panko bread crumbs.  bake for 20 minutes, or until casserole is bubbly and the crumbs are golden brown.

- tasty kitchen

edamame bites

prep time:  tbd
cook time:  5 minutes
servings:  12

ingredients:
1 cup frozen shelled edamame
1/3 cup grate parmesan
7 tablespoons olive oil
1 tablespoon lemon juice
12 baguette slices - toasted
2 tablespoons chopped basil
salt
pepper

steps:
1.  boil edamame in salted water 5 minutes, drain.  in a food processor, puree edamame, parmesan, 4 tablespoons olive oil and lemon juice.  season to taste.

2.  top toasts with spread, remaining olive oil and basil.

- rachael ray magazine, july/august 2014

chicken + beet green pilaf

prep time:  tbd
cook time:  tbd
servings:  4

chicken broth ingredients:
chicken carcass with wings attached
1 carrot - roughly chopped
1 medium white or yellow onion - roughly chopped
2 bay leaves
salt
pepper

pilaf ingredients:
2 cups chicken broth
1 cup wild rice
2 shallots - chopped
2 garlic cloves - minced
greens from one bunch of beets
1 lemon - garnish
parmesan - garnish
olive oil
salt
pepper

chicken broth steps:
1.  place the chicken in a large pot and add just enough water to cover the top.  add the carrot, onion, bay leave and a pinch of salt and pepper and bring to a boil over medium-high heat.  reduce heat to medium and simmer for about an hour.  let cool and remove the carcass and set aside.  strain the rest of the stock and set aside.

2.  shred the remaining meat from the carcass and set aside.

pilaf steps:
1.  in a pot over medium heat, drizzle just enough olive oil to coat the pan and add the shallots.  let cook for about a minute until fragrant and translucent.  add the garlic and cook for another minute until soft.  add the rice and cook for a minute, mixing with the other ingredients. 

2.  add the two cups of broth, lower heat to medium, cover and cook for about 30 minutes until the rice has absorbed almost all the broth.

3.  add the beet greens and stir.  cover and cook for another five minutes until the rice is cooked through.  remove rice from the heat and leave covered for about five minutes to rest.

4.  uncover the rice and fluff with a fork.  add the shredded chicken to the rice.  season with salt, pepper, parmesan and lemon zest to taste.

- goop, march 2014

asparagus gratin

prep time:  tbd
cook time:  tbd
servings:  6 - 8

ingredients:
2 pounds asparagus
3 cups water
salt
pepper
2 tablespoons unsalted butter
2 tablespoons flour
3/4 cup grated parmesan cheese - divided
1/2 cup shredded monterey jack cheese

steps:
1.  adjust oven rack to upper-middle position and heat broiler.  line broiler safe baking dish with paper towels.  snap the woody ends of f the asparagus and set both stalks and ends aside.

2.  bring water to a boil in a large skillet over medium-high heat.  add asparagus ends and 1/4 teaspoon salt and cook covered for about 5 minutes.  using a slotted spoon, remove asparagus ends and discard.  add asparagus stalks to skillet, cover and cook, stirring occasionally, until nearly tender, 2 - 4 minutes.  transfer asparagus to paper lined baking dish.  pour asparagus water into liquid measuring cup.  if liquid does not read 1-cup, add water until it does.

3.  melt butter in empty skillet over medium heat.  add flour and cook, stirring constantly until golden, about 1 minute.  whisk in reserved asparagus water and bring to boil.  reduce heat to medium-low and simmer until thickened, 3 - 5 minutes.  off heat, whisk in 1/2 cup parmesan and monterey jack cheese until smooth.  season with salt and pepper.  cover and let stand for 5 minutes.

4.  remove the paper towels from baking dish.  drizzle sauce over center of asparagus and top with remaining parmesan.  broil until cheese is golden and asparagus is tender, 4 - 8 minutes.

note:  you can add bacon crumbles or sauteed mushrooms to the asparagus before broiling.

- apron appeal.com

spaghetti with shrimp, kale and tomatoes

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
1 medium-size bunch black kale - stemmed and washed
salt
2 tablespoon olive oil
12 medium shrimp - peeled and deveined
pepper
2 garlic cloves - minced
1/2 - 1/2 teaspoon red pepper flakes
1 14.5-ounce can chopped tomatoes in juice
1/4 teaspoon sugar
1/2 - 1 teaspoon oregano or thyme
3/4 pound spaghetti
crumbled feta or grated parmesan - garnish

steps:
1.  fill a large pasta pot with water and bring to a boil.  add salt to taste and add kale.  boil 2 - 3 minutes, until tender.  transfer to a bowl of cold water.  squeeze out excess water.  chop medium fine and set aside.

2.  season shrimp with salt and pepper to taste.  heat olive oil over medium-high heat in a large, heavy skillet or a wide saucepan and add shrimp.  do not stir for a minute, then turn shrimp and toss in the pan until seared on the edges, pink and cooked through, about 4 minutes.  remove to a plate.

3.  turn heat down to medium and add garlic and hot pepper flakes.  cook, stirring, until fragrant, 10 - 20 seconds, and stir in tomatoes with liquid, sugar, salt and oregano.  turn heat up to medium-high and stir often as tomatoes come to a brisk boil.  turn heat down to medium and cook, stirring often, until tomatoes have cooked down and taste very fragrant, about 10 minutes.  stir in kale and simmer for another 3 - 5 minutes.  stir in shrimp or keep separate, remove from the heat and keep warm.  add water if sauce seems dry.

4.  bring water in pot back to a boil and add spaghetti.  cook al dente, following timing instructions on the package but checking for doneness a minute before the indicated time.  set aside 1/2 cup of the cooing water from the pasta, in case you want to moisten the sauce more, drain pasta and toss with tomato and kale mixture.  add water from the pata only if you think the mixture seems dry.  serve the pasta and top each serving with 3 shrimp if you haven't tossed the shrimp with the sauce.  sprinkle feta over the top.

- new york times - february 2014

white bean and kale soup

prep time:  tbd
cook time:  tbd
servings:  7 -8

ingredients:
2 cups dried cannelloni beans - rinsed well
1 1/2 tablespoons olive oil
1 large onion - chopped
1 tablespoon chopped garlic
5 cups vegetable broth
2 1/2 cups water
1 bay leaf
1 tablespoon thyme - minced
1 1/2 cups carrot - diced
8 cups kale - coarsely chopped
3 small yukon gold potatoes - washed and diced
1/2 cup strawberry tomatoes - quartered
1/3 cup shaved parmesan cheese - garnish
salt
pepper

steps:
1.  place rinsed kidney beans in a medium pot.  cover with water until they are completely submerged, leaving 2-inches of water above them.  place over medium-high heat, stirring occasionally, until boiling.  take off heat and let sit uncovered for 1 1/2 hours.  drain and rinse well.  set aside.

2.  in a large dutch oven over medium heat, heat the olive oil and add garlic, stirring constantly, until fragrant.  add the onions and cook until softened, about 4 - 5 minutes.  add the vegetable broth, water, bay leaf, thyme, carrots, kale, and tomatoes.  cook, stirring occasionally, for 20 minutes.

3.  add the potatoes and continue to cook for another 30 - 35 minutes, until potatoes are soft when pierced with a fork.  season with salt and pepper.  garnish with parmesan.

- epicurean mom

butternut squash raviolini

prep time:  tbd
cook time:  tbd
servings:  8 - 10

filling ingredients:
2 medium - large butternut squash - cut lengthwise and then horizontally with seeds and flesh removed
olive oil
salt
pepper

raviolini ingredients:
7 cups pasta flour
8 eggs
1/4 cup olive oil

sauce ingredients:
2 sticks of butter
20 sage leaves
1 lemon
salt
parmesan

filling steps:
1.  preheat oven to 400 degrees.  line a large baking sheet with parchment paper.  drizzle the parchment with olive oil.  lay the pieces of squash flesh side down on to the baking sheet.

2.  place into the oven and cook until soft and light brown, about 1 1/2 hours.  remove from oven and let cool.

3.  using a large metal spoon, scrape the flesh from the skin into a large bowl.  season with salt and pepper to taste.  if prefer, run the flesh through a mill or food processor until smooth.

raviolini steps:
1.  add flour to the bowl of an electric mixer fitted with a dough hook.  with the setting on low, add eggs one at a time and mix.  drizzle in oil and continue to mix all the flour until it forms a ball.

2.  on a wooden cutting board sprinkle some flour and place the dough on top.  knead the dough until smooth and elastic.  wrap in plastic and let rest for about 20 minutes.

3.  slice the dough into quarters.  take the first quarter and feed it through the pasta machine on the widest setting.  keep feeding the past through the machine turning the nob until you reach the narrowest setting.  the dough should be paper-thin.

4.  cut the sheets of dough in half lengthwise.  lay sheets on a clean, flour dusted surface.  place a teaspoon of filling about 2 inches apart onto the dough.  fold the dough twice over the filling until you have one long parcel.  using a pizza cutter, slice the parcel into raviolini and seal the edges by pressing down on them with your fingers.  repeat with the rest of the dough and the filling.

5.  drop the pasta in salted boiling water until they rise, about 5 minutes.

sauce steps:
1.  in a large saucepan over medium heat, melt the butter with the sage until the butter begins to brown.  remove from heat.  drop the cooked raviolini into the saucepan and toss to coat.  grate the zest of one lemon and toss again to combine.  season with salt and parmesan to taste.

- goop, november 2013

pan-fried risotto cakes

prep time:  tbd
cook time:  tbd
servings:  4 - 6

ingredients:
2 tablespoons butter
2 tablespoons olive oil + more for frying
1 medium onion - diced fine
2 cups butternut squash - cut into 1/2-inch dice
salt
pepper
1 cup arborio rice
1 tablespoon chopped fresh sage
1/4 cup dry white wine
4 - 5 cups vegetable broth
1 ounce grated parmesan
4 ounces grated fontina
zest and juice of 1 lemon
2 tablespoons finely sliced chives + more for garnish
1 cup flour
2 large eggs - lightly beaten

steps:
1.  put butter and 2 tablespoons olive oil in a wide heavy-bottom saucepan or deep skillet over medium-high heat.  add onion and cook until softened and lightly colored, about 5 minutes.  add squash and season generously with salt and pepper.  cook, stirring occasionally, until squash is cooked but not soft, about 5 minutes.  add rice and sage and stir to combine, then add wine and cook for 1 minute more

2.  add 2 cups vegetable broth and bring to a brisk simmer.  cook until liquid is nearly evaporated, about 5 minutes.  continue adding broth 1 cup at a time and cook in the same fashion until rice is just done and all liquid is absorbed, about 10 minutes.  turn off heat and stir in parmesan, fontina and lemon zest and juice.  taste and adjust seasoning.  stir in chives, then spread mixture on a baking sheet to cool.  cool for at least 2 hours.

3.  with a spoon, divide mixture into 12 pieces.  shape each piece into an oval patty.  roll patties lightly in flour to coat.  pour olive oil to a depth of 1/2-inch into a cast-iron skillet and place over medium heat.  dip floured rice patties briefly into beaten egg, then fry gently on both sides until browned.  drain on paper towels.  serve hot, sprinkled with more parmesan and chives if desired.

- new york times, november 2013

stuffed roasted bell peppers in tomato sauce

prep time:  tbd
cook time:  tbd
servings:  4

marinara sauce ingredients:
1 28-ounce can tomatoes, seeded and chopped, with juice
1 tablespoon olive oil
2 garlic cloves - minced
1/8 teaspoon sugar
a few sprigs of fresh basil
salt
1 tablespoon slivered fresh basil

pepper ingredients:
4 medium-size yellow bell peppers
2 tablespoon olive oil
2 garlic cloves - minced
1/2 cup chopped fresh parsley
1 1/2 cups cook quinoa
1/2 cup parmesan - grated
salt
pepper

marinara sauce steps:
1.  pulse the tomatoes in a food processor fitted with the steel blade, or pass through the medium blade of a food mill before you being.  heat the oil over medium heat in a large, wide nonstick skillet or saucepan and add the garlic.  cook, stirring, for 30 seconds to a minute, until it begins to smell fragrant, and add the tomatoes and their juice, the sugar, salt, and basil sprigs.  stir and turn up the heat. 

2.  when the tomatoes begin o bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 - 20 minutes, or longer if necessary. 

3.  remove the basil sprigs.  taste and adjust seasoning.  stir in the slivered basil.

peppers steps:
1.  roast the peppers over a flame, under a broiler or on a grill, until uniformly charred.  place in a plastic bag or a tightly covered bowl and allow to cool.  when cool enough to handle, remove all of the charred skin, rinse briefly and pat dry.

2.  carefully cut away the stem from the peppers.  cu a slit down the side of each pepper from the stem end to the bottom.  gently open out and remove the seeds and membranes; tip out the juice.  try to keep the pepper in one piece.  set aside.

3.  heat 2 tablespoons of the olive oil over medium heat in a large, nonstick skillet and add the garlic.  cook, stirring, until fragrant, about 1 minute.  stir in the parsley and quinoa and mix together until the quinoa is coated with oil.  remove from the heat and stir in the cheese.  season to taste with salt and pepper.

4.  preheat the oven to 350 degrees.  oil in a baking dish large enough to accommodate all of the peppers.  once at a time, lay a pepper in the dish and fill with the quina mixtur by gently opening the pepper, mounding the filling onto one half, and folding the other half back of the filling, overlapping the edges slightly.  lay the peppers in the dish.  cover the baking dish with foil or a lid and bake the peppers for 20 minutes.

5.  ladle the tomato sauce onto serving plates or serving platter.  top with the stuffed peppers and serve.

- new york times, october 2013

corn shells n'cheese with sun dried tomatoes

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
1 pound corn shells
2 anchovies
4 - 5 sundried tomatoes
8 ounces mascarpone
1/2 cup milk
1/2 cup cream
1 cup tightly packed grated parmesan cheese + more to taste
slat
pepper
2 tablespoons unsalted butter
1 sprig of thyme - garnish

ingredients:
1.  bring a large pot of water to a rolling boil and salt generously.  drop in pasta.  preheat oven to broil.  meanwhile, add a tablespoon of butter to a large frying pan over medium heat.  add garlic and cook for a minute until soft and fragrant, being careful not to burn the butter.  add the cream and milk and cook for a minute.  allow to rest.

2.  in a large blender, add the garlic mixture along with the mascarpone, paremsan, sundried tomatoes and anchovies.  blend  until combined.

3.  when shells are al dente, drain and add to a baking dish.  pour the cheese mixture over the shells and mix to combine.  season with slat and pepper.  thickly grate a layer of parmesan over the shells, and add a sprig of thyme on top.

4.  pop the shells under the broiler for about 1 minute or two until the cheese begins to bubble and brown.

- goop, october 2013

brown rice spaghetti alla puttanesca

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
1 pound brown rice spaghetti
2 14-ounce cans plum tomatoes
4 anchovies - chopped
3 cloves garlic - minced
1 teaspoon capers
1 large pinch red chili flakes
olive oil
salt
pepper
parmesan
parsley - chopped

steps:
1.  bring a large pot of water to a rolling boil and salt generously.  drop in the spaghetti and stir throughout to keep from sticking.  meanwhile, coat a large frying pan with olive oil (about 2 tablespoons) and add the garlic and red chlli flakes.  cook until soft and fragrant, about a minute and then add the anchovies and stir until they start to melt.  add the capers, crushing them gently with the back of a wooden spoon.  add the canned tomatoes and bring the heat down to a low simmer.  cook for about 20 minutes.

2.  when pasta is al dente, reserve 1/2 cup of the pasta water and drain.  add the water to the puttanesca along with the spaghetti.  garnish with parmesan and parsley.

- goop, october 2013

quinoa rigatoni with artichokes and fried rosemary

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
1 pound quinoa rigatoni
2 - 3 sprigs fresh rosemary
2 - 3 cloves garlic - sliced
1 small jar of artichokes
olive oil
salt
pepper
parmesan

steps:
1.  bring a large pot of water to a rolling boil and salt generously.  drop in pasta.  meanwhile, coat the bottom of a large frying pan with olive oil (about 2 tablespoons) and place over medium-high heat.  add rosemary and fry for a minute in the hot oil to release the flavor.  turn the heat down to medium and add the garlic.  cook until soft and fragrant, about a minute, and then add the artichokes, breaking them up with your fingers while you drop them in.  add about half of the liquid from the jar, season with salt and pepper and stir, cooking for about another minute.

2.  When the past is al dente, drain, reserving 1/2 cup of pasta water.  add the water to the pan with the pasta, stir and grate a log of parmesan over the top.

- goop, october 2013

lasagna with pistou and mushrooms

prep time:  tbd
cook time:  35 - 40 minutes
servings:  6

pistou ingredients:
1 cup, tightly packed, basil leaves
1 large garlic clove - peeled and halved
salt
3 tablespoons olive oil
1 ounce parmesan - grated

lasagna ingredients:
1 egg
1/2 pound fresh ricotta
salt
pepper
2 tablespoons olive oil
1 pound mushrooms - sliced
1 garlic clove - minced
2 tablespoons dry white wine
6 - 8 ounces no-boil lasagna noodles
1/2 cup freshly grated parmesan

pistou steps:
1.  grind the basil leaves and garlic in a food processor fitted with the steel blade, or in a mortar and pestle.  add salt to taste and slowly drizzle in the olive oil.  blend or grind until smooth.  blend in the parmean and set aside.

lasagna steps:
1.  in a medium size bowl whisk the egg and add the ricotta and the pistou.  whisk to blend well.

2.  heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet and add the mushrooms.  do not stir for about 1 minute, then shake the pan and cook, stirring occasionally, until the mushrooms are moist and beginning to soften.  add a generous pinch of salt ane the garlic and cook, stirring, for another minute or two.  add the wine if using, or a couple of tablespoons of water or stock and cook, stirring, until the mushrooms are tender and fragrant, another couple of minutes.  season to taste with salt and pepper.  remove from the heat.

3.  preheat the oven to 350 degrees. lightly oil a rectangular baking dish with olive oil.  spread a small spoonful of the ricotta mixture in a thin layer over the bottom of the baking dish.  top with a layer of lasagna noodles.  top the noodles with a thing layer of ricotta, spooning on a few dollops then spreading it with an offset or a rubber spatula.  top the ricotta with half the mushrooms, and sprinkle parmesan over the mushrooms.  repeat the layers, then add a final layer of lasagna noodles topped with ricotta and paremesan.  make sure that the noodles are covered with ricotta and that there are no dry exposed edges.  drizzle a little bit of olive oil over the top.

4.  cover the baking dish tightly with foil and place in the oven.  bake 35 - 40 minutes, until the noodles are tender and the mixture is bubbling.  remove from the heat and allow to sit for 5 - 10 minute before serving.

- new york times, september 2013

tomato zucchini casserole

prep time:  20 minutes
cook time:  55 minutes
servings:  4

ingredients:
1 1/2 cups grated cheddar cheese
1/3 cup grate parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoons dried basil
2 cloves garlic - minced
salt
pepper
2 medium zucchinis - thinly sliced
5 plum tomatoes - thinly sliced
1/4 cup butter
2 tablespoons finely chopped onion
3/4 cup fine bread crumbs

steps:
1.  preheat oven to 375 degrees.  lightly butter a 9 x 9-inch pan.  in a large bowl, combine cheddar, parmesan, oregano, basil and garlic.  season with salt and pepper and set aside.

2.  arrange half of the zucchini slices in the pan.  sprinkle 1/4 of the cheese and herb mixture on top.  arrange half of the tomatoes, and top with another 1/4 of the cheese mixture.  repeat layers.

3.  melt butter in a skillet over medium heat.  stir in onions, and cook until soft and translucent.  stir in breadcrumbs, cook until they have absorbed the butter. sprinkle on top of casserole.

4.  cover loosely with foil, and bake in oven for 25 minutes.  remove foil, and bake until the top is crusty and vegetables are tender, about 20 minutes.

- all recipes

zucchini fritters

prep time:  tbd
cook time:  tbd
servings:  45 fritters

ingredients:
1 1/4 - 1 1/2 pounds zucchini - unpeeled, finely grated
1 cup flour
1 1/2 teaspoon baking powder
2 teaspoon sugar
2 teaspoon + a pinch of salt
2 large eggs - separated
1/3 cup milk
1 tablespoon butter - melted
oil for frying
1/3 cup grated parmesan cheese

steps:
1.  spread the grated zucchini on ink-free paper towels to drain. 

2.  stir the flour, baking powder, sugar and the 2 teaspoon salt together in a large bowl. 

3.  beat the egg yolks well in a separate bowl.  stir in the milk and melted butter.

4.  beat the egg whites with an electric mixer on medium-high speed until foamy.  add the pinch of salt, increase the speed to high and beat until stiff peaks form. 

5.  stir the egg yolk mixture and the drained zucchini into the flour mixture.  carefully fold in the beaten egg whites. 

6.  pour oil to a depth of 1 - 2 inches in a deep-fryer or a large, deep frying pan.  heat the oil to about 375 degrees.

7.  carefully drop the batter, 1 tablespoon at a time, into the hot oil (do not crowd the pan).  fry, turning once, until golden brown all over, about 3 minutes.  as they are cooked, use a slotted spoon to transfer the fritters to in-free paper towels to drain.  continue frying until all the batter is used.

8.  to serve, shake the fritters in a paper bag with the parmesan cheese.

- cooking jewish

potato, squash & goat cheese gratin

prep time:  tbd
cook time:  45 minutes
servings:  6

ingredients:
2 medium yellow squash
4 small - medium red potatoes
3 tablespoons olive oil
4 ounces goat cheese
salt
pepper
1/4 cup milk
1/3 cup grated parmesan cheese
1 tablespoons thinly sliced basil or thyme

steps:
1.  preheat oven to 400 degrees.  lightly grease a 1 1/2 - 2-quart casserole dish with a drizzle of olive oil.  Slice the squash and potatoes thin, 1/8-inch or less.  toss the sliced vegetables with the olive oil in a large bowl.

2.  place 1/3 of the squash and potatoes slices in the bottom of the casserole dish and season with salt and pepper.  top with half of the goat cheese.  repeat.  add the final layer of sliced vegetables and season with salt and pepper.

3.  pour the milk over the dish.  top with the parmesan cheese.  bake, covered, for 30 minutes.  then uncover and bake 15 minutes more until the top browns.  scatter the basil on top.

- the kitchen

gnocchi of a different color

prep time:  tbd
cook time:  tbd
servings:  tbd

potato gnocchi ingredients (master ingredients):
1 1/2 pounds starchy potatoes
salt
paper
1/2 - 3/4 cup flour + more as needed

potato gnocchi steps:
1.  heat the oven to 400 degrees.  bake potatoes until tender, about an hour.  immediately split them open to let the steam escape.  when you can handle the potatoes, scoop out their flesh.

2.  (see options below if interested)  bring a large pot of water to a boil and salt it.  pass potato flesh through a ricer or food mill, and season to taste.  sprinkle 1/4 cup flour on a clean counter or cutting board, and knead the potatoes with it, sprinkling in the remaining 1/4 cup flour, until the dough just come together.  pinch off a piece of the dough, and boil it to make sure it will hold its shape.  if it does not, knead in a bit more flour (no more than necessary), and try again; the gnocchi will float to the top and look a little ragged when ready.

3.  roll a piece of the dough into a rope about 1/2-inch thick, then cut the rope into 1/2-inch lengths.  score each piece by rolling it along the tines of a fork; as each piece is ready, put it on a baking sheet lined with parchment or wax paper; do not allow the gnocchi to touch one another.

4.  add gnocchi to the boiling water a few at a time, and stir gently; adjust the heat so the mixture doesn't boil too vigorously.  a few seconds after they rise to the surface, the gnocchi are done; remove them with a slotted spoon or mesh strainer, and finish sauce.

gnocchi flavor options:

beet gnocchi steps:
1.  peel and grate 1/2 pound beets.  cook in 2 tablespoons olive oil over medium-low heat, seasoning to taste, until very soft, 25 - 30 minutes.  transfer to food processor, and puree until smooth.  stir into the mashed potatoes in step 2 of the master recipe (mostly likely will need an extra 1/4 cup flour).

spinach gnocchi steps:
1.  roughly chop 8 ounces spinach.  cook in 2 tablespoon olive oil over medium-low heat, seasoning to taste and stirring, until soft and wilted, about 5 minutes.  rinse under cold water and squeeze dry.  transfer to food processor and puree until smooth.  stir into the mashed potatoes in step 2 of the master recipe (mostly likely will need an extra 1/4 cup flour).

carrot gnocchi steps:
1.  peel and grate 1/2 pound carrots.  cook in 2 tablespoons olive oil over medium-low heat, seasoning to taste, until very soft, 20 - 30 minutes.  transfer to food processor and puree until smooth.  stir into the mashed potatoes in step 2 of the master recipe (most likely will need an extra 1/4 cup flour).

sauce options:

tomato sauce steps:
1.  cook a small chopped onion in olive oil until soft.  add minced garlic, 3 - 4 cups chopped tomatoes and salt and pepper.  cook at a steady bubble until "saucy."  if the sauce becomes too thick, add a splash of the gnocchi cooking water before serving.  garnish with torn basil and/or grated parmesan.

olive oil and garlic steps:
1.  put at least a tablespoon of minced garlic in a puddle of olive oil, along with (optional) red-pepper flakes and/or chopped anchovies  cook until the garlic is turns golden (but no more than that).  toss with the gnocchi, some of their cooking water and plenty of chopped parsley.

bacon and cream steps:
1.  cook some chopped bacon, prosciutto or pancetta in a bit of olive oil over medium-low heat until nearly crisp.  stir in 1/2 cup heavy cream and a lot of pepper.  let the cream thicken slightly before adding the gnocchi.

brown butter, sage and parmesan steps:
1.  put 4 tablespoon butter and a handful of fresh sage leaves (40) in a skillet over medium heat.  cook until the butter is light brown and the sage is sizzling, about 3 minutes.  toss with the gnocchi, some of their cooking water and loads of grated parmesan.

- new york times, february 2013