JIM WELLER wrote to DAVE DRUM <=-
Title: Muskox Tourtiere
RECIPE FROM: https://kidfoodnation.ytv.com
I initially thought this was fake but a little research proved me
wrong;
"Young Apex chef hits the big time with char recipe"
by Michele LeTourneau, Nunatsiaq News, October 24, 2018
River McCluskey came home to Apex, after being celebrated in Ottawa,
with a crisp white apron, a white chef's jacket, and a culinary
tradition in the finest restaurants - a high white chef's hat.
River McCluskey, 9, was one of 26 youth aged 7 to 12 who won in the
Kid Food Nation recipe contest at the Fairmont Chateau Laurier in
Ottawa, courtesy of the Boys and Girls Clubs of Canada, and the
federal government, which sponsors the program. The chefs were from partner President's Choice Children's Charity, Another partner,
Corus Entertainment, created the Kid Food Nation website.
(Small world: the reporter Michele is Ray's ex-wife and so was, for
a time, Neekha's step-mom. Neekha and Michele's daughter are still
good friends.)
Sounds like he'd do well on TVFN's "Top Chef Jr."
https://www.imdb.com/title/tt7497272/
Keep in mind the kids who wrote/made this recipe are pre-teens. I'm
impressed.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Gnocchi w/Brussels Sprout & Spinach Pesto & Parmesan Frico
Categories: Pasta, Cheese, Greens, Herbs, Potatoes
Yield: 4 servings
MMMMM---------------------------FRICO--------------------------------
1/2 c Grated Parmesan
MMMMM---------------------------PESTO--------------------------------
1 tb Olive oil
1 c Brussels sprouts; halved
- longway
1 c Fresh spinach
1/2 c Grated Parmesan
1/3 c Pine nuts
1 lg clove garlic; coarse chopped
3/4 c EVOO
Dalt
MMMMM--------------------------GNOCCHI-------------------------------
2 lb Starchy potatoes; peeled,
- cut in half
1 lg Egg; lightly beaten
1 1/4 c A-P flour; more for kneading
- and rolling
2 ts Kosher salt
FOR THE FRICO, set the oven @ 325ºF/165ºC.
Line a baking sheet with parchment paper. Mound the
cheese into 8 piles, spacing them evenly apart. Spread
each pile into a thin, flat 3" circle. Bake until the
frico are golden brown, 8 to 10 minutes. Let cool on the
baking sheet until crisp, about 10 minutes.
FOR THE PESTO, in a large skillet, heat the olive oil
over high until almost smoking. Add the Brussels
sprouts, cut-side down. Cook until browned, about 3
minutes. Transfer to a food processor. Let cool
slightly, about 5 minutes.
Add the spinach, cheese, pine nuts, and garlic to the
processor bowl. Pulse until finely chopped, about 5
pulses. With the machine running, gradually add the
EVOO, stopping to scrape down the sides of the bowl as
needed. Season the pesto with salt.
FOR THE GNOCCHI, in a large saucepan, cover the potatoes
with cold water. Bring to a boil. Reduce heat to medium.
Cook the potatoes until tender when pierced with a
knife, about 25 minutes. Drain the potatoes and, using a
potato ricer or masher, finely mash. Spread out the
potatoes on a baking sheet. Let stand until cool enough
to handle, about 10 minutes.
On a work surface, spread the potatoes into a large,
flat mound. Drizzle the potatoes with the beaten egg.
Sprinkle with 1 1/4 cups flour and the salt. Using a
bench scraper, scrape and fold the potatoes until a
slightly crumbly dough forms; sprinkle the potatoes with
more flour if the dough gets too sticky. Knead the dough
into a ball, then, using the bench scraper, cut into 8
pieces. On a lightly floured surface, roll each piece
into a 3/4" wide, 15" long rope. Using the bench
scraper, cut each rope into 3/4" pieces; dust the work
surface with flour as needed to prevent sticking.
Roll each piece gently over the tines of a fork to
create ridges. Transfer the gnocchi to a lightly floured
baking sheet.
Bring a large pot of water to a boil. Salt the water
and, working in batches, cook the gnocchi until they
float to the surface and are cooked through, 2 to 3
minutes per batch. Reserve 1/2 cup of the cooking water.
Drain the gnocchi.
In a large bowl, toss the gnocchi with the pesto; add a
little of the cooking water if they’re too dry. Divide
the gnocchi among 4 bowls. Top each bowl with 2 frico.
By Nikki Bidun and Olivia Acosta
RECIPE FROM:
https://www.rachaelraymag.com
Uncle Dirty Dave's Archives
MMMMM
... Rachael Ray is bubblier than a human-sized Alka Seltzer.
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