My Sunday with Dorie

A few weeks ago (Sunday, October 24th) I had the utmost pleasure of meeting Dorie Greenspan! Dorie's been all over the US to promote her newest book, Around My French Table.  I had already booked a trip before I found out about her book tour.  As luck would have it, though, I was returning to Dallas the day before Dorie was scheduled to do her cooking class here - so I was able to make it! I checked with my husband to see if he'd be okay with me attending, and to my surprise he immediately said yes.  I think after being part of Tuesdays with Dorie for nearly three years, he actually gets how much I adore Dorie!!! :)


Being able to finally meet Dorie was amazing, and then some.  She is so sweet and charming. Unfortunately, I left my DSLR at home (don't know what I was thinking), so all I had was my little point-and-shoot camera (Canon Powershot SD1000).  My photos didn't come out too great due to the low lighting during the late afternoon, so to make up for it, I took some video clips of the cooking class so you could see what Dorie is really like.  I think her personality really shines through when you watch these videos :)

This first video is Dorie talking about her relationship with her mother, who (surprisingly) rarely ever cooked/baked for her! Next, you'll see Dorie telling a funny story about what she learned about cheese when she was in Paris.  Then someone in the audience asked Dorie if she was done writing cookbooks, or if there would be another one in the future and you can see what Dorie says about that here.  She's actually going to go hang out with all of her baking idols and then write a book full of recipes based on what she learns from each of them - how cool is that? Not only was I lucky enough to meet Dorie, but I was able to do so on her birthday! At the end of the cooking class, the Central Market staff presented Dorie with a birthday cupcake and we all sang "Happy Birthday" to her - see her reaction here - she is too cute!

Now on to the cooking class itself.  Dorie made a few different dishes for us from her book.  She said that she wants to make cooking simple and easy and I think she has definitely accomplished that with her book.  While at first glance, some of the recipes from this book may look a bit involved, there wasn't really anything that she made for us that day that I felt would be too difficult or time consuming for me (and I am much more of a baker than a cook!).  I feel like a lot of today's quick dinner ideas involve a lot of prepackaged or processed foods - Dorie's book allows the home cook to make simple dinners that taste like they took hours to prepare.

So without further ado, here's what Dorie showed us how to make during her cooking class:
(all recipes from Around My French Table)

Salmon Rillettes - I've never tried smoked salmon before. I've never wanted to. I know smoked salmon is "cooked" but I've always felt like it was still raw and could not bring myself to try it. But here I was, with a recipe that Dorie had created and I thought I'd better try it because if Dorie loves it, it has to be good, right? So I was brave and tried a bite... and then another bite... and then another until my little ramekin was empty! I think because the smoked salmon was mixed up with the chunks of poached salmon, I wasn't really able to recognize the texture of the smoked salmon. The hint of lemon with the salmon in this appetizer was fabulous and I could totally see myself making this in the future for dinner guests because it's something you could easily make in advance.


Fresh Tuna, Mozzarella & Basil Pizza - This was delicious, even without the tuna.  I don't generally eat sushi, but I wanted to taste this "pizza" as Dorie intended so I tried a bite with the tuna, and then had the rest sans tuna.  I'm usually not a very adventurous eater, but again, I had to give it a try because it was Dorie's creation.


Look at all those wonderful layers of puff pastry!


Cauliflower-Bacon Gratin - Creamy goodness! And it has to be healthy because cauliflower is the main ingredient, right? ;) This is better than any green bean casserole and will definitely be served for Thanksgiving at our house this year!


Lamb & Dried Apricot Tagine - Another first for me. Not my first time trying lamb, but my first time actually enjoying it! The lamb I've previously tasted was always gamey and had a funny taste to it. This lamb was tender and moist and I would not have known it was lamb unless you told me it was. The apricots imparted a sweet and delicious flavor to this dish that complemented the spices very well. I was glad to find out that this dish can be made in a dutch oven, as I do not have a tagine.


Sable Breton Galette with Berries - Simple and elegant. Strawberries atop a layer of lemon curd that has been spread across a buttery, cookie crust. Yum.


Neither the salmon rillettes nor the lamb tagine would be dishes that I would ever make on my own from the book.  Yet I thoroughly enjoyed them and plan to make them in the future.  So, while 9 times out of 10 you'll find me baking instead of cooking in the kitchen, I look forward to participating in French Fridays with Dorie because it will push me to try recipes I wouldn't otherwise try, and to develop my cooking skills in the kitchen.  My participation in that group will be intermittent at best, as I already have a lot on my plate, but I look forward to cooking along whenever possible with the group.

Along with getting to meet Dorie, I had the pleasure of meeting Jessica of My Baking Heart, Paula of Salad in a Jar, and Amy of Sing for Your Supper.  Hop on over to their blogs, as they got some great photos (better images than the ones I was able to get with my point-and-shoot camera) from that day to share, too.

Thanks, Dorie, for a wonderful and memorable day.  I know it must have been difficult for you to be away from home, family, and friends on your birthday but I am so grateful that I had the pleasure of spending those few hours with you! I look forward to the release of your next cookbook, and have already set aside a special spot for it on my shelf!

Divine Rice with Prawns

I've always loved fried rice but have never made it. My mom is the master of throwing together all the leftovers in the fridge to make fried rice. This recipe can easily be adapted according to your tastes, or to whatever meat and veggies you might have on hand.


I usually keep two types of bagged frozen vegetables in my freezer at all times. One type includes red, green, and yellow bell pepper slices with onions. You can find all sorts of uses for these... from an Asian stir fry, to fried rice, to chili. You'll save a lot of money if you buy them frozen, as red and yellow bell peppers can cost a fortune. The other type of frozen veggie bag I usually keep on hand is the "stir fry" variety that contains snap peas, carrots, water chestnuts, etc. These are great for dishes like Orange Chicken.


When I saw this fried rice recipe on Cate's blog, it finally gave me the push I needed to make my own at home. I'm surprised I've never made fried rice before, especially since we eat so much rice in this household and always have leftover rice sitting in the fridge. If you haven't visited Fresh From Cate's Kitchen before, I encourage you do to so. She's got a lot of great recipes over there, and I've been dying to make the Char Siu Pork she posted.


The key to making good fried rice is a really hot wok (or skillet), and having all your ingredients ready ahead of time. Once you start making it, you don't really time in between each step to get things together. It's really nice, though, because it comes together in less than ten minutes, making it a great weeknight meal.

Divine Rice with Prawns
adapted from Fresh From Cate's Kitchen (who adapted it from Thai Cooking from the Siam Cuisine Restaurant)

12-15 prawns, pre-cooked
2 tsp canola oil
2 tbsp minced garlic
1 cup frozen stir fry vegetables, partially thawed (you can either use a bell pepper/onion stir fry or the ones that include snap peas)
2 eggs
3 cups cold cooked rice
3 tbsp fish sauce
1 tsp sugar
1 tbsp ketchup
2 tsp soy sauce
2 tsp chopped cilantro
6-8 basil leaves, chiffonade
juice of 1 fresh lime
cucumber slices (optional)


In a small bowl, mix together the fish sauce, sugar, ketchup, and soy sauce.

Heat a skillet over high heat and add the oil. When the oil is hot, add the garlic and onions. Stir-fry until light brown.

Crack the eggs into the pan and scramble, cooking for about 10 seconds.

Add the bell pepper and stir fry for about 30 seconds.

Add the rice and stir-fry, breaking up clumps of rice and egg.

Add your sauce mixture and stir fry for a few minutes.

Add the prawns and cook until they are heated through, throwing in the basil at the last minute.

Transfer to a serving dish, and sprinkle the lime juice and cilantro over the top, then serve with cucumber slices on the side if desired.

Basil Chicken over Angel Hair Pasta

This is a very basic pasta dish that is great for weeknights. The flavors in it are classic - garlic, onion, tomato and basil. I adapted the recipe slightly to suit my tastes. I love basil, so I added three times as much basil to this :) I also love spicy food, so I added extra pepper (of course if you don't care for the additional heat, just omit the hot pepper sauce). While I did add some heavy cream to this to balance out some of the acidity from the tomatoes, it is still a very light meal.


You can use dried basil (4 teaspoons) if you don't have any fresh basil on hand, but it really won't taste as good. If you hate paying an arm and a leg for fresh basil at the grocery store, there are two lower cost alternatives. The first is to find your local Asian grocery store. If you live in a decently sized city, chances are you have some local Asian grocery stores around. There, you can get a huge bundle of basil (30+ leaves) for $1 versus the $2-3 you pay at your neighborhood grocery store for 8-10 leaves of basil. The other way to get cheap basil is to plant your own. I bought a tiny little starter basil plant a few months ago (for $3), and it has grown so much now that I have enough basil to cook something with it once a week. Don't worry if you don't have a green thumb - I don't either and mine hasn't died yet ;) For tips on how to grow an herb garden, click here.



Save time and money by using canned, diced tomatoes in this instead of fresh. You can also save time by cooking the chicken ahead of time. That way, all you have to do is throw the sauce together while the pasta is cooking.

This is my submission to the weekly Presto Pasta Nights, hosted by Ruth over at Once Upon a Feast.

Basil Chicken over Angel Hair Pasta from Allrecipes

1 (8 ounce) package angel hair pasta
2 teaspoons olive oil
1/2 cup finely chopped onion
1 clove garlic, chopped
2 1/2 cups chopped tomatoes (I used a 28 oz can of diced tomatoes, undrained) 2 cups boneless chicken breast halves, cooked and cubed (I poached my chicken*)
1/4 cup chopped fresh basil (I used 3/4 cup)
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce (I used about 1/2 tsp crushed red pepper flakes) 1/4 cup heavy cream
1/4 cup grated Parmesan cheese

* To poach your chicken, put the chicken breast halves in a large saucepan and add lightly salted water to cover. Bring to a boil over high heat, reduce the heat to low and simmer for 30 minutes. You can do this with frozen chicken breasts, too.

In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.

In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.

Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.

Yield: 4 Servings

Lemon Basil Dimply Peach Cake (TWD)

This week's Tuesdays with Dorie (TWD) recipe was chosen by Michelle of Fool for Food: Dimply Plum Cake. I was at home with my parents these past few days, so I had to work with what was on hand. They didn't have any plums, but they did have plenty of peaches so I went with Dorie's suggestion to adapt the recipe into a Lemon Basil Dimply Peach Cake instead.


I also didn't have any vanilla extract, so I used a vanilla bean instead. Look at those beautiful flecks of vanilla bean seeds and lemon zest! :)


This cake was just okay for me. I'm not sure why, because it seems like all the other TWD bakers loved it. The flavors of the lemon and basil in this cake were wonderful, but I found the cake itself to be very dry. Perhaps I overbaked it? I used a 9-inch pan instead of an 8-inch pan and still baked it for the full 40 minutes, but I tried to check it early and it did not test done at 30 minutes. I probably should have tested it again at 35 minutes. Or maybe it was because I used unbleached flour? If you have any ideas, let me know.

I've included the adapted recipe below, as I made it. If you would like the original recipe, you can find it here (with recipe tips here). Make sure you visit the TWD Blog Roll to see how everyone else enjoyed this dimply little treat.

Sorry this post is a bit shorter than usual, but I've been out of town for a few days to attend my grandmother's funeral and barely had the chance to get this done. It's still hard to believe that she's gone, even though we knew her time left with us was short (she had liver cancer). It was only by God's grace that she passed away without any pain or suffering. We find solace knowing that she is in a better place now.

Lemon Basil Dimply Peach Cake
adapted from Baking: From My Home to Yours, by Dorie Greenspan

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt (alternatively, you can use unsalted butter and 1/4 tsp salt)
5 tablespoons salted butter, at room temperature
3/4 cup (packed) light brown sugar
2 large eggs
1/3 cup flavorless oil, such as canola or sunflower
Grated zest of 1 lemon
1 vanilla bean, split in half lengthwise and seeded - learn how here (or 1 1/2 teaspoons pure vanilla extract)
2 large peaches, halved and pitted
3 basil leaves, finely chopped


Getting ready:
Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8-inch square baking pan, dust the inside with flour, tap out the excess and put the pan on a baking sheet. (I used a 9-inch pan so my cake was thinner - consequently, I had to slice off the bottoms of my peaches so they wouldn't be popping up over the cake. My peaches were about 1-inch thick/tall after I sliced them.)

Whisk together the flour, baking powder, and salt.

Working with a mixer, beat the butter at medium speed until it’s soft and creamy, about 3 minutes. Add the sugar and beat for another 3 minutes, then add the eggs, one at a time, and beat for a minute after each egg goes in. Still working on medium speed, beat in the oil, zest and vanilla bean seeds—the batter will look smooth and creamy, almost satiny. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated.

Add the chopped basil and run a spatula around the bowl and under the batter, mixing just to make sure there are no dry spots, then scrape the batter into the pan and smooth the top. Arrange the peaches cut side up in the batter and jiggle the peaches a tad just so they settle comfortably into the batter.

Bake for about 40 minutes, or until the top is honey brown and puffed around the plums and a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool for 15 minutes—during which time the plums’ juices will seep back into the cake—then run a knife around the sides of the pan and unmold the cake. Invert and cool right side up.

Storing: You can wrap the cake and keep it at room temperature for up to 2 days, during which time it will get softer and moister.

Yield: 8 servings

30-Minute Meal

Now I have to agree with the vast majority of people who think that Rachael Ray is uber annoying. I can't stand her cooking show. I can't believe her garbage bowl is a big seller, either. C'mon now. The concept of putting all your trash in one place while you're cooking so you don't make a mess of the whole kitchen is a good idea, but why on earth would you need a special bowl for that purpose? I've got a million bowls in my kitchen that I could easily use as a "garbage bowl." (I hope that those who own this don't take offense.)

While I can't stand Rachael Ray, I have to admit that I actually like some of her food. I have no problem with her recipes, I just can't watch her cook them. So when I came across this Rachael Ray recipe, I knew I wanted to try it. Tomato and basil are just about my two favorite ingredients in Italian cooking, and then add tomato cream sauce on top with some spicy sausage? Sounded like a winner to me.


This meal came together in - no surprise - under thirty minutes, perfect for that weeknight dinner you want to throw together (though I've made some of her recipes before that definitely were not "30-minute meals"). We love spicy food, so I used all hot Italian sausage instead of the sweet and spicy combination that Rachael suggests. If you like things milder, I would stick with Rachael's recommendations, or use all sweet Italian sausage. This is definitely something I will making again.


Peasant Pasta
from Rachael Ray

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1/2 pound hot Italian sausage, available in bulk at butcher counter or, 2 links, casings removed (I used 1-1/2 pounds of hot Italian sausage)
1 pound sweet Italian sausage, available in bulk at butcher counter or, 4 links, casings removed (I omitted these)
3 to 4 cloves garlic, chopped, optional (I added some garlic and shallots)
1/2 cup chicken or vegetable broth (I have also used white wine when I don't have any broth on hand)
1 (28-ounce) can crushed tomatoes
1/2 cup heavy cream
Salt and freshly ground black pepper (I only used pepper; the sausage is salty enough)
1 cup frozen green peas (I omitted these)
24 leaves fresh basil, torn or thinly sliced
1 pound penne rigate pasta, cooked to al dente (I used farfalle pasta)
Grated Italian cheese, for passing

Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan.

Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth.

Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes.

Season with salt and pepper. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl.

Yield: 6 Servings.

Bright College Years

It's funny how most of my memories are centered around food :) When we travel, I definitely take in the sights, but sometimes I remember the meals and different things I tasted during our trip even more! Like our honeymoon, for instance. I will never forget that it was on our honeymoon that I had my very first molten chocolate lava cake. How I never came across one until then is beyond me!

When I think of my college years, I reminisce about how my roommate and I concocted these delicious banana milkshakes in an attempt to replicate a milkshake that she had tasted while in Jamaica. And how one night, the chef in our dining hall made the most amazing "Death by Chocolate" cake. Then there was the tres leches cake that my friend Maureen introduced me to - I promptly got the recipe from her and then made one on my own! If only I had a kitchen back then - imagine the possibilities! Alas, I was in a dorm room for all four years. Still, I remember quite a few good eats from those bright college years.

These crostini have to be one of my very favorite appetizers. It's a close call between these and the Sweet and Sour Meatballs. I was introduced to these when I was in college by my friend Nikki. She had brought them to a get together we both attended. One bite and I could not stop going back for more! Tomato and basil naturally go well together, but then the cream cheese makes these little bites heavenly! Every time I have these now, I always think of my friend Nikki.

I'm afraid I don't have good measurements for you here so it's not a real "recipe" yet; I will have to get those the next time I make this (I'll update this post after I get them)... I threw this together in a hurry and did not have time to figure out the exact amounts of everything, but I did include estimates below for anyone who might need them.

These are great for when you are hosting a dinner, or if you need to bring something for a get together. They take very little time, and are sure to be a crowd pleaser!


Sun-Dried Tomato Basil Crostini
from my college friend Nikki

1 loaf french bread
3 oz. cream cheese, at room temperature (I normally use 1/3 less fat Neufchatel cheese)
24 fresh basil leaves, washed and dried
1-1/2 to 2 cups sun-dried tomatoes in olive oil, drained and sliced

Preheat oven to 350°F.

Slice bread into 1/4-inch slices at a slight angle, then brush the slices evenly with olive oil (or spray with cooking spray). Arrange the bread in a single layer on a baking sheet. Bake for 10 minutes or until lightly toasted.

Allow the bread to cool completely, then spread a thin layer of cream cheese onto each slice. Top with one or two fresh basil leaves and then a few sun-dried tomato slices on top of the basil.

Marinated Grilled Shrimp

I am always looking for good seafood recipes, as we seem to eat a lot of chicken and beef. I love the simplicity of this dish. There is a little bit of a wait for the shrimp to marinate, but otherwise the recipe comes together really quickly and makes a great weeknight meal.

The flavors are perfect, too. Tomato and basil are always great together - I love fresh basil so much that I pretty much love anything with basil in it :) The cayenne complements the other flavors without making it spicy at all. As the author of the recipe warns, don't leave it out! I might even add more cayenne next time to give it some kick. I halved the recipe (but included the full recipe below) and it was the perfect amount for the two of us. I served it with lemon risotto and roasted garlic bread... mmmm!


Marinated Grilled Shrimp
from Allrecipes.com

3 cloves garlic, minced (I halved the recipe and still used 2 cloves)
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers

In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.

Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Lightly oil grill grate (I use my George Foreman grill; no oiling needed). Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Yield: 6 Servings.

Grocery Store Recipe

I find most of my recipes online, using websites like allrecipes.com, myrecipes.com, and foodieview.com. I like to read all the reviews for a recipe to see how people liked it, and what modifications are generally agreed upon. A good number of the recipes I try now are also from online food blogs.


This is a simple, yet very flavorful way to prepare salmon. I actually came across this recipe at my local grocery store. They were having a special on salmon, and had a guy standing in front of the seafood department handing out samples of the salmon cooked in a tomato sauce. When I told him how much I enjoyed my sample, he asked me if I wanted the recipe. So, that's where I got this recipe - from the guy at Kroger! :)


I've had this recipe for a few months now, but finally got around to making it tonight. Our local Albertson's had fresh Atlantic Salmon fillets on sale for $4.99/lb. My husband does not really like fish, but I'm trying to cook with it more often now that we are trying to eat healthier. After dinner tonight, he asked me if there was more so he could have seconds! :) I was in utter disbelief, and he responded by saying, "What?! It was good!" This is another great weeknight meal, as it all comes together in less than 20 minutes.

Salmon with Italian Tomato Sauce (I like to call this Tomato Basil Salmon)
from the Kroger Guy

4 tbsp olive oil
3 tbsp white wine
2 tbsp butter (optional) (I did not use any)
1 tsp lime juice (I used lemon juice)
2-3 cloves garlic, finely chopped
Italian seasoning, sprinkle generously (I used 1 tbsp)
Lemon pepper, sprinkle lightly (I used 1/8 tsp, might try 1/4 tsp next time)
Cajun seasoning, sprinkle lightly (I used 1/8 tsp)
1/4 cup Italian tomato basil sauce (homemade or store bought) (I used Prego Tomato, Onion & Garlic)
1 tsp Worcestershire sauce
Sprinkle with parsley flakes (I used about 1/4 tsp)
1/4 cup chopped fresh basil
1 lb salmon, skin removed

Combine all of the ingredients except the salmon in a pan at low heat. Cook for approximately 1-2 minutes. Increase the heat and bring the sauce to a gentle boil, and then reduce the heat, add the salmon, and simmer. Cook until fish flakes off with a fork (4-10 minutes).

Yield: 3 servings

Second Time's the Charm

I'm not a huge fan of tomato soup, especially the plain Campbell's type tomato soup. One of my favorite types of soup, however, is the creamy tomato basil soup at the French Bakery and Restaurant La Madeline. Back in September, I tried a recipe for tomato basil soup that was supposed to be a copycat of their soup. It was good, but this recipe from Cooking Light is really good. My husband said it is just as good as La Madeline's :)


I adapted the recipe a bit, using canned tomatoes to save time, a little sugar to cut back on the acidity of the tomatoes, and extra cream cheese to make the soup creamier. I think the secret to this soup is the cream cheese! I will definitely be making this again :)

Tomato Basil Soup
from Cooking Light

4 cups chopped seeded peeled tomato (about 4 large)
4 cups low-sodium tomato juice (In place of the first 2 ingredients, I used one 28 oz can of whole tomatoes, chopped, along with all the tomato juice from the can; plus one 28 oz can of crushed tomatoes)
1/3 cup fresh basil leaves
1 cup 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1 tbsp sugar
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened (I used a full 8 oz block)
Basil leaves, thinly sliced (optional)
8 (1/2-inch-thick) slices diagonally cut French bread baguette

Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes.

Place tomato mixture and basil in a blender or food processor; process until smooth (I used an immersion blender - great time saver). Return pureed mixture to pan; stir in milk, salt, and pepper (I also added sugar). Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes). Ladle soup into individual bowls; garnish with sliced basil, if desired. Serve with bread.

NOTE: Refrigerate remaining soup in an airtight container for up to 1 week.

8 servings (serving size: 1 cup soup and 1 bread slice)

Gnocchi Pomodoro

Gnocchi are Italian dumplings. They can be made of potato, semolina, flour, or even ricotta. I love gnocchi, and while I have been thinking making it myself at home, I saw some potato gnocchi at Sam's Club recently (made by Colavita) and thought I would give it a try. It's obviously not as good as homemade or what you'll find in a good Italian restaurant, but it was still good, very convenient, and I will probably buy it again in the future.

The recipe I found includes instructions on how to make your own gnocchi from scratch, but I just used the sauce recipe since I already had the pre-made gnocchi on hand. I've included the recipe for the gnocchi as well, in case anyone would like to try it.

Gnocchi Pomodoro
from FoodNetwork.com


Pomodoro Sauce:
1 (28-ounce) can whole Italian tomatoes
2 tablespoons olive oil
1 tablespoon chopped garlic (I used 2 tbsp)
Salt and pepper
Crushed chile flakes
6 to 8 large fresh basil leaves, chopped (I used about 12 - I love fresh basil!)
1/2 cup cream

Gnocchi:
6 large baking potatoes, like russets
2 egg yolks
4 ounces (1 stick) butter, melted
Pinch salt
Pinch white pepper
Fresh grated nutmeg
2 cups flour

Grated Parmesan, to serve

To make the Sauce: Take the tomatoes out of the can, cut in half, and remove the seeds. Chop the tomatoes into small pieces and reserve the juice. In a saucepan, add olive oil and garlic and saute for 1 minute. Add the tomatoes, salt, pepper and chili and bring to a simmer for 5 minutes. If necessary, add the reserved juice. Add the basil. Finish with cream.


To make the gnocchi:

Preheat the oven to 300 degrees F.

Bake the potatoes for approximately 1 to 1 1/2 hours, until tender. Scoop each potato out of its skin into mixing bowl. Mash the potatoes to a fine consistency.

In a separate bowl, combine egg yolks, melted butter, salt, pepper and nutmeg. Add the egg mixture to the potatoes and mix together. Add flour to mixture, 1 cup at a time, and mix until smooth.

Scoop out and make finger sized rolls on floured board. Cut with knife into bite sized pieces. Roll each piece over the back of a fork to make a round form. In a pan, freeze until hard enough to handle, and put into portion sized bags.

Fill a large pot with water and add a pinch of salt and boil. Drop gnocchi into boiling water 3 or 4 at a time so the water doesn't stop boiling. The gnocchi is ready when it floats to the top. Drain gnocchi and scoop out into bowl and add sauce. Add fresh Parmesan and serve.

My Favorite Soup

It didn't take me very long to discover the French Bakery and Restaurant La Madeleine in Dallas. They have, in my opinion, the best Chicken Caesar Salad out there. The chicken is so tender and flavorful, unlike the typical bland chicken you find on most Caesar salads. They also happen to make my very favorite soup -- Tomato Basil. I was addicted to this soup from the very first time I tried it. I'll eat it any time of year, even during the summer.

I was raving about this soup at work when a co-worker told me that she had a copy of the recipe. I was instantly intrigued and asked her if she wouldn't mind sharing it with me. Well, before she had a chance to, my friend Aria saw me mention the soup in my Baked Potato and Broccoli Soup post and gave me the link to the recipe, on RecipeZaar. Thanks Aria!

The recipe itself is fairly simple, but is even easier because of the wonderful immersion blender I have. When we got married, we registered for the Braun Multiquick Professional Hand Blender (model MR5550MBC-HC) at Bed Bath & Beyond; at the time, it just seemed like a cool gadget to add to my kitchen. I never realized how useful it would really be until after we received it. I use it all the time now; in fact, it's probably the wedding gift that we have gotten the most use out of :) It has multiple attachments, including a wire whisk and blades for blending and food processing. Unfortunately, I don't think this exact set is available anymore, but there are definitely similar ones you can purchase that are made by Braun.

I typically substitute fat free evaporated milk for heavy cream in most recipes, but had some leftover cream I needed to use so I did not do that this time. Next time I will try the substitution and see if there is a significant difference in taste. This soup doesn't come out quite the same as what you get at La Madeleine -- I think theirs is a little thicker and must have a lot more cream in it -- but it's still a great creamy tomato basil soup recipe regardless and I will be making it again soon :)

Tomato Basil Soup
from RecipeZaar

4 cups tomatoes, cored, peeled, and chopped (approx. 8-10) or canned whole tomatoes, crushed
4 cups tomato juice (or part vegetable or part chicken stock)
12-14 fresh basil leaves, washed
1 cup heavy cream (I used 1-1/4 cup)
1/4 lb (1 stick) sweet unsalted butter
1/4 tsp cracked black pepper
salt, to taste
lemon juice, optional (I did not use this)

Combine tomatoes, juice/and or stock in saucepan. Simmer 30 minutes.

Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). Return to saucepan and add cream and butter, while stirring, over low heat. Season with salt and pepper. Garnish with basil leaves and serve with your favorite bread.