Thursday, September 29, 2011

Gnocchi with Two Sauces

Gnocchi with a Mushroom and Arugula Sauce

Gnocchi with a Lamb Ragu

This past weekend we had a Gnocchi throw down. With two wanna be chefs in the house there is always room for some healthy competition. We started with some homemade Gnocchi... Yes, we are crazy enough to make Gnocchi from scratch. Then came the sauces. I made a Mushroom Arugula sauce while the hubby made a Lamb Ragu. The throw down was considered to be a tie... mostly because the participants wanted to come back and eat at our house again.

Mushroom Arugula Sauce

3 cloves garlic, minced
 2 cups beef broth
4 large portobella mushrooms, chopped
3/4 cup butter
1/4 cup heavy cream
1/2 cup arugula 
salt & pepper to taste
1/2 teaspoon white truffle oil 
parmesan to garnish

Melt butter in a large skillet. Add minced garlic and saute for 2 minutes. Add chopped portobella mushrooms. Saute for 3-5 minutes. Add beef broth and cook for 15 minutes or until the sauce has reduced. Add in Arugula, salt & pepper. Cook for another 3 minutes. Stir in the heavy cream.  Add homemade or store bought Gnocchi to the sauce. Drizzle with truffle oil and garnish with parmesan cheese.

Wednesday, September 28, 2011


My Dad has a great sense of humor

Double Chocolate Malted Tart



Melt 6 tablespoons of the butter. Combine cookie crumbs and butter in a small bowl and mix until thoroughly moistened.
Transfer to an 8-inch tart pan. Using the back of a cup or measuring cup, press mixture into the pan with a removable bottom until evenly covering the bottom and sides of the pan. Set in freezer until set, at least 20 minutes.
Meanwhile, place chocolate in a medium heatproof bowl and set aside. Place cream in a small saucepan and bring to a simmer over medium-low heat.
Remove from heat and whisk in malted milk powder until smooth and pour over chocolate. Let sit until chocolate is starting to melt, about 1 minute. Gently stir until all chocolate is melted and smooth. Stir in remaining 2 tablespoons of butter, small piece by piece, until evenly incorporated.
Turn mixture into the prepared tart crust and spread until even. Cover loosely and refrigerate until filling is set, at least 1 1/2 hours.