Pasta has always been a staple in my pantry. Tossed with vegetables and garlic, drizzled with olive oil, and topped with any cheese I have on hand — it makes for an inexpensive and easy weeknight meal. Nick, however, is not a fan. As a result, our mutual appreciation for gnocchi has grown over the […]
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Yearly Archives: 2008Today is World Bread Day. Kochtopf is hosting the third annual World Bread Day baking round up, and I made a batch to help celebrate. In the spirit of the event, I decided to make something that I hadn’t tried before and from another part of the world. I came across a version of this […] show 8 comments Wow just delicious. I can imagine the wonderfum aorma from your kitchen Hi HappyCook, you’re right, the aroma was excellent! Another reason to eat these small breads warm. Mmm I really like the idea of fresh chopped mint. I’m definitely going to give this a try…thanks! Really lovely flatbreads to celebrate World Bread Day! The mint and onion topping sounds like a winner. It’s so fun when flavors work! This bread looks wonderful. I have to make these soon! They remind me bialy I recently made. Thanks everyone. It is always fun to try a new bread recipe, especially a unique one. And Zorra, your bialys look excellent. Thanks again for hosting! With the new 2011. Year! Congratulations. Over the past three weeks, I’ve been getting to know our new oven and fantasizing about the hearty fare that will take us through the fall and winter. Our apartment has an open layout with a somewhat outdated kitchen, but items like a trusty oven thermometer, a lovely island from Craigslist, and the bold colors […] show 10 comments mmm this sounds divine and perfect for fall. i can’t wait to give it a try! Great photo. Do you think would freeze well? Or least last a couple days as leftovers? Thanks for your opinion. Great combination of ingredients. I love fall because of the squash! oh my does this sound good! Looks great…will be added to my farmers market recipe arsenal. Perhaps next week? Hmmm. Looks good. I’m wondering if I could halve it by using 1 squash and just a bag and a half of spinach. I think the right baking dish would be the important thing. Also a little goat cheese tucked in the layers could be a nice addition. I want to give this a try. I just love when I get to move a recipe from the “must try”pile to the “keeper” pile! This looks delicious! Thanks Lizzie, I agree, it is a great Fall dish. This sounds delicious, I have been using squash more and more this year so will have to add it to my to try pile. I’m loving the idea of adding goats cheese as well. Wow, another Gemma! I was very confused when I saw that comment, knowing that I hadn’t left it. I thought I had some jokester on my hands. Without taking up too much of your time, I wanted to share a few more photographs from my August trip to Portland. Matt and Anastasia’s rehearsal dinner was held at Mother’s Bistro. This charming restaurant was the perfect venue. The late afternoon light made the chandeliers sparkle. I really like this photo of my grandfather, […] show 8 comments That college is so historically beautiful. I wish my college had more historical architecture and looked more rustic, but alas my school reeks of cheap modernism :) Sounds like you had a good time at the wedding. the venue looks really natural and comfortable. That college is so historically beautiful. I wish my college had more historical architecture and looked more rustic, but alas my school reeks of cheap modernism :) Sounds like you had a good time at the wedding. the venue looks really natural and comfortable. oh, you had the milkshake. Good for you. Good. For. You. oh, you had the milkshake. Good for you. Good. For. You. Hi Amanda, Reed is a very pretty place. I miss it. It was fun to be back, briefly. Hi Amanda, Reed is a very pretty place. I miss it. It was fun to be back, briefly. Hey, there’s a new website about to launch called Behind the Burner: it features exclusive tips on products and cooking techniques, as well as video demonstrations with New York City’s best chefs! Be sure to check out the website, http://www.behindtheburner.com, where you can sign up for email updates and more info. Hey, there’s a new website about to launch called Behind the Burner: it features exclusive tips on products and cooking techniques, as well as video demonstrations with New York City’s best chefs! Be sure to check out the website, http://www.behindtheburner.com, where you can sign up for email updates and more info. Ken’s Artisan Bakery in Portland, Oregon is largely responsible for my obsession with high quality breads. This was the first good U.S. bakery I encountered that branched out from whole grain loaves to stunning European-style breads and pastries. Ken’s brioche and cafe au lait became common study partners for me over those years, and I […] show 10 comments That croque portabello looks divine. The way the light hits the cheese and crust is perfect. Thanks for the swoonworthy photo :) If I am ever in Portland, I will be sure to try this bakery out. Breadbakers stun me because of their dedication in applying their artisan skills by using simple techniques. I need to be taught by a pro! Thanks Amanda. I’m finally getting the hang of the new camera I bought last year. I thought the light in the pictures worked nicely too. Thank you for sharing your love of the beauty and art of Ken’s passion. Your description of the food and the beauty of your photos makes me want to crawl through and have a bite. he he What camera do you use? I bought a simple point and shoot last year and I so badly want to upgrade to a nice DSLR but that is one big chunk of my paycheck gone :( Another wonderful place in Portland is the Pearl Bakery, which also has wonderful bread. Thank you AmyRuth. The half marathon went well. It was a great experience. Oh Ken’s, I loved you so much when I lived in Oregon, I loved you when I lived in France, and I’d really like to move back to Oregon so that I can love you even more. Doesn’t Claudine Pepin run the wine bar portion? Or didn’t she in the past? Also, best macarons I’ve had outside of France. Period. 2 months after I move away from Portland, I find out about Ken’s. The food at Ken’s is fantastic- but after working for him I won’t go back to eat- it was a miserable experience… Gina, I feel just the same way. And Beth, that is rotten luck! Surely you will be back to visit old friends though. |
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Hillary - Looks SO good! I need to make this in my future, my boyfriend loves gnocchi and I would love to make it from scratch.
Zarah Maria - Looks great – I’ve tried making gnocchi a couple times, always ending up with something not resembling gnocchi at all. I’ve never tried baking them though, will have to give it a go!
Caroline - pretty pretty pretty
That pasta photo is so nice.
Caroline - pretty pretty pretty
That pasta photo is so nice.
Forkable - Whenever I make gnochhi it always turns out slimy. Its always been a secret shame of mine that I can’t make this delicious dish. I use my ricer, but I’ve never tried baking. I’ve got to give this a try!
gemma - Thanks! I had similar experiences. I definitely recommend giving baking a go. It worked wonders for my final product. Hopefully it will for you too!
Jen C - Gemma, I found this amazing recipe for beet-root gnocchi on Palachinka about a year back (http://palachinka.blogspot.com/2007/12/beetroot-gnocchi-in-white-sauce_13.html). I say recipe as though its more than just flour and beetroot, but its amazing. I am making it tonight. Your dill sauce inspired me. I thought you would like it.
Gemma - Thanks Jen! That sounds excellent.
potato - lovely blog, such a clean design. i will try your Gnocchi recipe soon – love the photos