Posted by Nick Kindelsperger, December 17, 2007 at 4:00 PM
Most of my experience with gnocchi is with the potato kind. I do love it, but it takes time. By the time the potatoes have baked, an hour has already gone by. Then you have to let it cool, and then finally set about mixing everything together. But with ricotta gnocchi, you can start with the mixing. It makes this version a perfectly legitimate weeknight meal.
I actually made my own ricotta for the meal, but that certainly isn’t necessary. And while it makes potato gnocchi seem excessive, it comes out just as light and heavenly. A light tomato sauce wouldn’t be bad, nor would a béchamel (which the Silver Spoon recommends). But I just sprinkled with a little more of the Parmesan and called it a day. Oh, and I almost forgot: That’s all because of the spinach, which adds some much needed color, and a depth a flavor that would escape the cheese.
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Posted by Adam Kuban, December 12, 2007 at 1:30 PM
You've probably had a salad with bacon bits at some point in your life. But why not go all in with this Wilted Spinach and Avocado Salad With Warm Bacon Dressing? It's from this week's Cook the Book, The Bacon Cookbook
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James Villas, the book's author, isn't too picky about the bacon used for this salad but does recommend using a young, crisp baby spinach.
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Posted by Ed Levine, April 30, 2007 at 6:00 PM
And here's the first recipe of the week from The Silver Palate Cookbook 25th Anniversary Edition.
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Posted by Ed Levine, April 17, 2007 at 2:00 PM
The recipe that follows has been adapted from Nancy Silverton's A Twist of the Wrist. This is a recipe so easy and so elegant it was a huge hit at a recent dinner party my wife and I threw. And it looks good enough to be served at a fancy-pants restaurant.
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Posted by Ed Levine, April 9, 2007 at 12:30 PM
On Top of Spaghetti is the second cookbook by Johanne Killeen and George Germon, the owners of Al Forno in Providence, Rhode Island. I've eaten at Al Forno many times over the years, and the pastas, grilled pizza, and desserts (most are made to order, which means you have to order them before the end of the meal) are the must-haves on the menu.
So I for one eagerly awaited the publication of On Top of Spaghetti. In what is not an uncommon story in cookbook publishing, the editor who bought the book, Susan Friedland, left Morrow right before it came out. On Top of Spaghetti was left without a champion, a surefire death knell for any title—and that might be why you've never heard of it.
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