5 This recipe makes a large quantity of gnocchi. You can freeze gnocchi on a lined baking sheet and then transfer into a plastic container. Store in freezer for up to 2 months. PAIRS WITH SANDHILL CABERNET MERLOT BC VQA $21.99 168641 LOUIS LATOUR ARDÈCHE CHARDONNAY France $24.99 132498 Classic Steaming Stews from page 36
Prepare Handmade Gnocchi (recipe follows) or use store bought. 2 In a saucepan, heat oil and butter over medium-high heat. Add garlic, mushrooms and thyme. Sauté for 8 minutes until softened and some of the mushroom moisture has cooked off. Add whipping cream and Parmesan. Season with salt and pepper. Cook on low for 5 minutes until cream has reduced slightly. 3 Bring 16 cups (4 L) of water to a boil. Season generously with salt. Cook gnocchi, if using fresh, until it floats to the surface. (If using store bought, prepare according to package instructions.) Using a slotted spoon, remove gnocchi and place directly into mushroom sauce. Add ½ cup (125 ml) of pasta water directly to sauce. Stir to coat. 4 To serve, top gnocchi with a handful of arugula and a squeeze of lemon. Serves 2 to 4 HANDMADE GNOCCHI 3 lbs (1.5 kg) of russet potatoes (roughly 6 large potatoes) ¼ tsp (2 ml) salt 3 egg yolks ¾ cup (175 ml) flour, plus more as needed 1 Preheat oven to 400 F (200 C). 2 Using a fork, poke a few holes into each potato. Bake for 45 minutes or until fork-tender. Allow to cool before handling. Cut potatoes in half lengthwise. Scoop out inside and place in a potato ricer. Repeat and rice all potatoes directly onto a clean working surface. Season with salt. 3 In a small mixing bowl, whisk egg yolks together. Drizzle directly onto riced potatoes. Sprinkle flour evenly over potatoes and eggs. Using the back of a chef’s knife or bench scraper, chop down repeatedly over potato mixture to mix flour and egg evenly into potatoes. Once everything is evenly distributed, start to gather dough to form a ball. If dough is still very sticky, add a small amount of flour at a time, until you can hold dough without it sticking to your hands. Knead dough 5 to 8 times until you can no longer see any egg streaks. Do not over knead. 4 Cut dough into 4 sections, working with 1 section at a time. Keep rest of dough covered. Roll each section of dough out to form a ½-in (1.25 cm) rope. Cut rope into 1-in (2.5 cm) gnocchi and place on a floured baking sheet until ready to cook.
Soak saffron in ¼ cup (60 ml) warm water for 15 minutes. 2 Separate pulp from peel of preserved lemons. Coarsely chop lemon pulp. Reserve peels for later. 3 To make chermoula (herb marinade), in a large bowl, combine saffron water, lemon pulp, parsley, cilantro, garlic, paprika, cumin, coriander, cinnamon, ginger, pepper and ¼ cup (60 ml) olive oil. 4 Add chicken to bowl with chermoula and rub marinade onto chicken. Cover and refrigerate 1 hour or overnight. 5 Drizzle remaining 2 tbsp (30 ml) olive oil into tagine 1 base. Add onions to cover base. Sprinkle salt and turmeric over onions. 6 Add marinated chicken and remaining marinade over onions. 7 If using ceramic tagine, place heat diffuser on burner. Place covered tagine or Dutch oven on burner over medium heat and cook for 15 to 20 minutes. Released juices from onions and chicken will start to simmer. Reduce heat to low and cook for 45 minutes to 1 hour, until chicken is fully cooked and tender. 8 In small saucepan, bring 1 cup (250 ml) water, honey, cinnamon stick and apricots to a boil. Remove cover and continue cooking over medium heat until apricots are plump and liquid is reduced and syrupy, about 10 to 12 minutes. Remove from heat and set aside. 9 Add lemon juice and olives to tagine. Arrange reserved lemon peel, prepared apricots and syrup over chicken. Season with salt and pepper, to taste. Cook, uncovered, for 15 to 20 minutes until sauce is reduced. Serve with warm flat bread, rice or couscous, if desired. Serves 4 to 6 PAIRS WITH
CHICKEN TAGINE 1 tsp (5 ml) saffron threads
1¼ cups (310 ml) warm water, divided 1 large (or 2 small) preserved lemons, quartered ½ cup (125 ml) chopped parsley leaves ½ cup (125 ml) chopped cilantro leaves 3 garlic cloves, crushed 1 tbsp (15 ml) ground paprika 1 tsp (5 ml) ground cumin ½ tsp (2.5 ml) ground coriander ½ tsp (2.5 ml) ground cinnamon 1½ tsp (7 ml) ground ginger ¼ tsp (1 ml) freshly ground black pepper ¼ cup + 2 tbsp (90 ml) olive oil, divided 1 kg (2 lbs) boneless chicken thighs, skin on 2 cups (500 ml) chopped onions salt, to taste ¼ tsp (1 ml) ground turmeric 2 tbsp (30 ml) mild honey 1 x 3-in (8 cm) cinnamon stick ½ cup (125 ml) unsulphured Turkish apricots, halved 1½ tbsp (22 ml) lemon juice ⅓ cup (75 ml) pitted green olives flat bread, rice or couscous, to serve (optional)
SERGE DAGUENEAU & FILLES POUILLY FUMÉ TRADITION France $35.99 874537 MARQUÉS DE RISCAL RIOJA RESERVA Spain $31.99 214817
1 A tagine is a North African cooking dish with a conical shape. A Dutch oven or Crock-Pot can also be used for this dish.
Powered by FlippingBook