Gooey Gnocchi

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Put 2 unpeeled large Russet potatoes in a large pot. Fill the pot with enough water to cover the potatoes by at least two inches and bring to a simmer over medium-high heat. Reduce the heat to medium, partially cover the pot and simmer the potatoes until they are completely tender and easily pierced, about 35 minutes. Drain the potatoes and allow them to cool to the point that you can handle them. Peel. Cut in half crosswise and pass through a potato ricer into a large bowl. Let cool until almost at room temperature.

Flour a flat surface. To the potatoes, add one egg, 1/2 bar of cream cheese, 1 teaspoon kosher salt and 1 1/2 cups flour. Mix with your hands until it starts to clump together. Press against the bottom of the bowl until you have a uniform mass. Transfer to floured surface and knead by hand for about 30 seconds. Tear off a portion and roll out into a rope. Cut every 3/4″ to make individual gnocchi. Drop into boiling salted water. When it rises to the top, it’s done!

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Controversial California Clam Chowder

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Listen, here’s the thing. I know there are some ingredients you wouldn’t find in clam chowder very often. Like goldfish crackers and Tony Chachere’s Creole Seasoning. I also know you usually would cook this with fresh clams, but I like the smoked flavor you can get from tinned clams and that you don’t have to fight anyone to rinse off sand. So if I acknowledge that this could be controversial and label it as Californian, perhaps I won’t offend diehard New England chowder aficionados.

First, we make a roux. Melt two tablespoon butter in a small pan then add in two tablespoons of flour. Allow to cook for about five minutes over medium-low heat. Remove from heat and set aside.

In a large soup pot, heat 1 tablespoon butter over medium heat. Add 1 large diced onion, 3 finely sliced stalks of celery, one finely diced leek, greens removed, 1/4 cup minced garlic, 3 bay leaves, one large carrot, peeled and shredded, 1 russet potato, washed, peeled, and diced, 4 strips of cooked and diced bacon, and 1 teaspoon dried thyme. Stir frequently and allow vegetables to soften, about five minutes. Add 1 3/4 cup half and half and 2 tins smoked baby clams. Cook until reduced by half, about 5 minutes. Add 2 cups clam juice (two 8 oz. bottles). Cook 15-20 minutes, then stir in roux. Cook at a gentle simmer for an additional 15 minutes. Finally, remove bay leaves and stir in 1/2 teaspoon pepper and 2 teaspoons Tony Chachere’s Creole Seasoning.

Pour into bowls and top with Goldfish crackers in lieu of oyster crackers. Trust me.

 

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Crispy Rosemary Potatoes

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Preheat the oven to 475. Bring a pot of salted water to a boil. Add three Russet potatoes, chopped into bite sized pieces. The smaller you cut the potatoes, the crispier they’ll be. Boil the potatoes for approximately 15 minutes. Drain. Put the potatoes back in the pot, hold the lid on and give the potatoes two good shakes. The fluffy bits become the crispy bits.

Add 1/4 cup olive oil to a roasting pan and place in the oven for ten minutes. Remove from the oven and arrange potatoes in a single layer in the roasting pan. Top with 2-3 tablespoons fresh chopped rosemary and 1 teaspoon coarse sea salt. Reduce the oven temperature to 425. Cook 45 minutes to an hour. Serve hot.

These are also the basis for Papas Borrachas.

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