cwc nbc5 april 2002

Gnocchi

Serves 4

These Italian potato dumplings (pronounced "NOH-kee") are easy to make and terrific with butter and Parmesan or any favorite tomato sauce.

2 medium potatoes, peeled & quartered

1/4 cup milk

2 tablespoons butter

2 eggs

1/2 teaspoon salt

1 cup flour

Boil potatoes in water to cover by 1 inch until tender, about 30 minutes. Drain and mash potatoes with a potato masher, or put potatoes through a potato ricer. Reserve in a medium bowl. Combine milk and butter in a small saucepan and heat until warmed. Add to the potatoes, the warmed milk and butter, eggs, and salt. Beat with a spoon until potatoes are light in texture. Stir flour into the potato mixture, until mixture forms a ball, adding more flour if dough is too sticky. Knead until dough is smooth, about 1 to 2 minutes. Divide dough into 4 pieces and roll each piece into a long cylinder shape, approximately 1 inch in diameter. Cut dough into 1-inch pieces. Roll each piece into a ball and press each lightly with a fork or your thumb. Cook the gnocchi in batches in boiling water for 4 to 5 minutes, or until the gnocchi is warmed through. Remove the gnocchi from the water and reserve while cooking the rest. Serve with your favorite spaghetti sauce, or try the recipe below.

Notes:

For Easy Chunky Tomato and Meat Sauce, cook 8 ounces Italian sausage links (casing removed) in a saucepan on medium-high heat for 8 to 10 minutes, until meat is no longer pink in the center, stirring to break up the sausage. Add 1/2 cup chopped onion and 1 clove minced garlic to the pan, and cook on medium heat until onions are tender, stirring occasionally. Add 2 (15-ounce) cans diced tomatoes (with juices), 1 teaspoon dried oregano, and salt and pepper to taste, stirring to combine. Bring mixture to a simmer on medium-high heat, then reduce heat to medium-low and cook for 15 to 20 minutes, until flavors are blended, stirring occasionally.

(Air Date: April 6, 2002)

Cut avocados in half lengthwise, around the pit. Twist the halves in opposite directions and pull apart. Cut each half in half again, remove the pit, and peel away the skin. In a large mixing bowl, combine avocados and remaining ingredients, except shredded lettuce and sliced tomatoes, and mash with a potato masher until you reach the desired consistency. (Season with salt and pepper to taste, if desired.) Garnish with shredded lettuce and sliced tomatoes. Serve with tortilla chips.

Basil Pesto

Serves 4

Use the bounty of fresh basil from your garden or the grocery to make this fragrant pesto to serve elegantly over pasta or simply with a crusty French baguette.

2 cups fresh basil leaves

1/4 cup pine nuts

1/4 cup grated Parmesan cheese

1/4 cup olive oil

2 cloves garlic, peeled

salt & pepper to taste

Combine all ingredients in a blender or food processor. Blend to the desired consistency (usually less than 30 seconds), scraping down the sides of the blender occasionally. Refrigerate for up to 3 days or freeze for 2 to 3 months. Makes about 1 cup pesto. To serve, toss pesto with fresh cooked pasta, add to spaghetti sauce or soups, baste over grilled chicken, brush on hot pizza, use as a sandwich spread or on a baked potato, et cetera---use your imagination. There are many ways to enjoy pesto.

Brazil’s national dish is traditionally served as a platter of tender cooked meats and sausages with black beans, rice, oranges, and cooked kale as accompaniments. This stew-like version is easy to make anytime.

Sort through beans, discarding any shriveled beans or stones. Soak beans in a bowl with water to cover for at least 3 hours (or overnight). Drain and rinse beans and place in a deep pot with 6 cups water. Bring to a boil on high heat. Reduce heat to low, and simmer, covered, for 1 1/2 hours, stirring occasionally. In a skillet, cook bacon over medium heat until crisp. Add round steak cubes to the pan and cook for 6 to 8 minutes over medium-high heat, until browned, stirring occasionally. Add onion and garlic and cook for 2 to 3 minutes, until onions are tender, stirring occasionally. Add meat and onion mixture, along with the sausage, bay leaf, thyme, salt and pepper, to the simmering pot of beans. Cook mixture, covered, for 30 to 45 minutes more, until beans are very tender. Serve beans and meats over cooked rice with cooked kale, orange segments, and hot chile sauce on the side. Garnish with fresh parsley.

Kale is a loose-leaf member of the cabbage family with a mild cabbage flavor. A popular variety has very curly leaves that make nice garnishes. To cook kale, add thin slices to boiling water for 1 to 2 minutes. Drain, season with salt and pepper, and serve with feijoada on the side.