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Gnocchi with Bacon and Rosemary
2 lbs Idaho potatoes ⅓ lb bacon, cut into lardons
1 egg, beaten 3 garlic cloves, minced
1 ½ c flour 1 sprig rosemary, chopped
Pinch of salt salt and pepper to taste
Bake the potatoes in the oven until fork tender, 1 to 1 ½ hours.
Remove the potatoes from the oven, peel them, and mash them or rice them in a food mill and into a large bowl.
Mix in the egg, flour and a pinch of salt. Knead with you hands until everything is thoroughly combined but do not overmix like it is bread or pasta.
Take about a quarter of the dough and roll it into a long snake that is about 1 inch in diameter. With a butter knife or dough scraper, cut 1 inch pieces. Take each piece and roll it off the back of a fork or a gnocchi tool. Lay each piece on a piece on a sheet tray with parchment paper and corn meal so they do not stick. Label the tray, cover with plastic wrap and freeze overnight. If making the same day, you can just let them rest for an hour before continuing.
Remove the gnocchi from the freezer.
Bring a large pot of salted water to a boil.
Meanwhile, cook the bacon over medium heat in a large pan until it becomes very frothy.
While the bacon cooks, add the gnocchi to the boiling water and stir for 10 seconds. Cook the gnocchi for 3-4 minutes. The gnocchi will float when it is ready.
Add the garlic and rosemary to the pan. Cook for about 2 minutes until the garlic and rosemary are fragrant. If the gnocchi is not ready, remove from the heat and wait for the gnocchi.
Using a slotted spoon or “spider” remove the gnocchi from the water and add directly to the pan with the bacon mixture.
Add salt and pepper to the gnocchi and toss everything over high heat. Cook the gnocchi, regularly scraping the pan, and stirring every 30 seconds or so until the gnocchi has golden brown edges.
Remove from the heat, top with some grated parmesan cheese, and enjoy while hot.
Cinnamon Raisin Loaf
Day 1 - Sponge and Dough Mixture Fermentation
Day 1 - Sponge and Dough Mixture Fermentation
Sponge
Sponge
1 ¼ c flour ⅔ c + ¼ c warm water 1 T + ½ t honey ½ t instant yeast
In a large glass or metal bowl, whisk together the ingredients for about 2 minutes. Scrape down the sides of the bowl and cover with plastic wrap.
Dough Mixture
Dough Mixture
1 c + 2 T flour 2 T dry milk powder ¼ t instant yeast
5 T softened butter 1 t salt
In a separate bowl, mix together the flour, milk powder, yeast and salt. Sprinkle this on top of the sponge in the other large bowl.
Cut the butter into cubes and sprinkle that on top of the sponge as well. Cover tightly with plastic wrap and refrigerate overnight.
Day 2 - Mix and Second Fermentation
Day 2 - Mix and Second Fermentation
Mix the Dough
Mix the Dough
½ c raisins
Add your ingredients to the Kitchen Aid bowl. Set the Kitchen Aid up with the spiral dough hook attachment. Knead the dough in the Kitchen Aid for 2 minutes on low speed (#1-#2).
Scrape the dough from the sides and bottom of the bowl. Knead the dough for another 7 to 10 minutes on medium speed (#4). The dough is done when it is coming away from the bowl into a single mass.
Add the raisins to the bowl. Scrape the dough from the hook and the bowl. Mix for another 2 minutes on low speed (#2).
Turn the dough out onto a lightly floured surface. Shape the dough into a rectangle. Do a business letter/tri-fold turn of the dough: fold the top half down and then lift the bottom half up over the top half to cover. Flip the dough over so the fold is on the bottom.
Lightly oil a large tupperware container and add the dough to the container. Lightly oil the top of the dough. Allow to rise in the refrigerator overnight.
Day 3 - Cinnamon Filling, Shape, and Bake
Day 3 - Cinnamon Filling, Shape, and Bake
Cinnamon Filling
Cinnamon Filling
3 T sugar 2 t cinnamon 1 T beaten egg
Mix the sugar and cinnamon in a small bowl.
Turn the dough out onto a lightly floured counter. Roll the dough out into a 14” x 7” rectangle (the loaf pan is 7” long). Dimple the dough with your fingers, pressing down on it gently.
Brush the dough with the beaten egg, leaving a ¾” margin all around. Sprinkle the cinnamon sugar over the egg, leaving the ¾” margin with nothing on it.
Roll the dough tightly so the dough is 7” long. Tuck any loose ends back into the dough with your hands. Seal the seam by pinching with your fingers along the edge.
Lightly oil a loaf pan and place the loaf seam side down in the pan.
Preheat the oven to 350F.
Cover the pan loosely with a kitchen towel and allow to rise at room temperature for 1 to 2 hours until the dough has risen about an inch or two above the top of the pan.
Chef Harley will do this part: Bake the bread for about 50 minutes until a thermometer inserted in the center reads 211F.
Remove from the oven and glaze with some melted butter (optional). Unmold from the pans after 10 minutes and allow to cool on a wire rack for another hour.
Slice and serve.
Mexican Flan
From John Kanell
¾ c granulated sugar
5 large eggs
1 14-oz can of dulce de leche**
1 12-oz can evaporated milk
1 T vanilla extract
** Make dulce de leche by boiling a can of condensed milk (left whole, unopened with the label removed) submerged in water for 2.5-3 hours.
Preheat the oven to 350F.
Add sugar and ¼ c water to a medium saucepan. Cook over medium high heat, stirring frequently. Cook for about 7-10 minutes until the sugar turns amber brown and a caramel is formed. Keep an eye on the caramel. Be careful not to burn the sugar or yourself! When desired color is formed, immediately pour into the 8-inch round cake pan and swirl to coat the bottom.
In a large mixing bowl, whisk together the eggs, dulce de leche, evaporated milk, and vanilla extract until smooth.
Once the caramel is hardened, place the cake pan in a roasting pan and fill the roasting pan about a fingernail deep with hot water. Then, pour the custard into the cake pan.
Being careful not to spill the water into the flan, bake for 35 to 40 minutes until the center is just set (the center should be slightly wobbly and will continue to set as it cools).
Remove the cake pan from the roasting pan and place on a wire rack to cool. Flan can be served cold from the refrigerator or at room temperature.
To serve, run a thin knife along the outer edge of the cake pan to release the flan from the edges. Place a serving dish on top of the flan. Then with a hand on the top and bottom of the dish and pan, flip the flan over onto the dish. The flan should release. (If refrigerated, you may need to place the bottom of the cake pan in some hot water to slightly melt the caramel before flipping). Slice and serve.
Jelly Roll
4 eggs, separated 1 c heavy cream
½ c sugar ½ c fruit jam
Pinch of salt Powdered sugar, for dusting
1 c flour, sifted
Directions:
Preheat the oven to 400F. Grease a baking sheet with baking spray. Line it with a sheet of parchment paper and spray that with baking spray too.
In a large bowl, whisk the egg yolks, salt, and ¼ c sugar until they are pale yellow and doubled in size (5-10 minutes).
In a separate bowl, beat the egg whites with an electric hand mixer until the ribbon stage. Then slowly add the remaining ¼ c sugar, continuing to beat the egg whites until stiff peaks form.
Mix ⅓ of the egg whites into the egg yolks. Then gently fold the remaining whites into the mixture until just barely incorporated.
Gently fold in the sifted flour until just barely combined.
Pour the cake batter onto the baking sheet. Gently spread the batter to the corners and edges of the sheet. Make sure that the cake is evenly spread. Then bake for 9-12 minutes until golden brown on top.
Prepare a clean dish towel by dusting it with some flour.
While the cake is still hot, run a butter knife along the edges. Then, quickly flip the cake out onto the dish towel. Remove the parchment paper if it is stuck to the cake. Then roll the cake in the towel. Allow to cool completely.
While the cake cools, whip the heavy cream in a medium bowl until whipped cream is formed. Then fold in the jam until evenly incorporated.
Once the cake is completely cooled, unroll the cake on a flat surface. Spread the cream evenly onto the top of the cake, leaving about an inch of space at the top. Then re-roll the cake, rolling the unfrosted space last.
Dust the cake with powdered sugar. Then slice about an inch off of each end of the cake. Transfer to a decorative plate, slice into individual slices, and serve.
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