Quick and Easy Homemade Ricotta Gnocchi

I just made these with quark instead of ricotta and no parmesan. No draining was required, since quark is thicker and less watery, and the gnocchi had a lovely tanginess that went very well with ramp pesto and peas.

Win a Copy of 'Downtown Italian'

Win a Copy of 'Marcus Off Duty'

Pimiento cheese

Win a Copy of 'The Big-Flavor Grill'

Strongly flavored vinaigrettes applied after cooking.

Hard Water's Fried Chicken From 'Fried & True'

The butter is fantastic on fish; I poured it on grilled mahi mahi, and I'm never going back to lemon on fish.

Win a Copy of 'Fried & True'

Thighs, tons of breading, mix of veg oil and lard.

Manner Matters: Can I Bring My Own Tonic Water?

I work at a small neighborhood bar that focuses on really good beer and whiskey, and we have no problem keeping a bottle of diet tonic in the cooler for a specific customer who prefers it and brings us the bottle herself. But this is also the kind of customer who tips generously, is a good friend of the owner, and recently held her wedding reception in our back yard. So if you are a good customer, absolutely ask about having a private tonic stash kept in the cooler for you. But I would never allow a customer I didn't know to bring in their own bottle from which to pour anything; the liability and tax issues are too complicated, and it creates the wrong impression when other customers see this kind of behavior.

Win a Copy of 'The Meat Hook Meat Book'

I'm a leg woman all the way.

Giveaway: Win a Super-Fast Thermapen Thermometer

Bread, definitely. And green, please.

Bake the Book: First Prize Pies

Banana cream is an abomination and must be destroyed.

Cook the Book: 'My Irish Table' by Cathal Armstrong

Since I usually tend bar on St Patrick's Day, anything I get to eat sitting down is pretty awesome.

Cook the Book: 'Daniel: My French Cuisine' by Daniel Boulud

Complicated sauces- the kind that start "get a million pounds of this really specific kind of beef bone" and end 3 days later with a half cup of insane deliciousness.

Super Bowl Party Giveaway: 17th Street BBQ Baby Back Ribs and Pulled Pork

I've eaten some seriously sketchy BBQ in the hopes that it would be good. Let's just say that the diversity of my gut ecosystem definitely increased as a result...

Seriously Delicious Holiday Giveaway: Zingerman's Phantom of the Fridge Secret Stash

Waffle Crisp or grilled cheese

Seriously Delicious Holiday Giveaway: The Baking Steel

Really good anchovies

Seriously Delicious Holiday Giveaway: La Quercia's Secret Weapons Pork Kit

Seriously Delicious Holiday Giveaway: Zingerman's Phantom of the Fridge Secret Stash

Pasta carbonara

Seriously Delicious Holiday Giveaway: La Quercia's Secret Weapons Pork Kit

Cook the Book: 'Maximum Flavor'

Pressure cooking

Cook the Book: 'Treme'

Minneapolis is all about the food brought in by immigrant groups: Nordic, Eastern Euro, Central America, SE Asia...

Seriously Delicious Holiday Giveaway: Korin Chef Knife

Knead the Book: Southern Biscuits

I think the better question is what don't I serve with biscuits; they go with pretty much everything, though I do avoid using garlic biscuits for strawberry shortcake.

Memorial Day Grilling Giveaway: Win This Delicious Cap of Ribeye

All sorts of veg, along with meat from whichever cow my friend's parents most recently slaughtered (cause the only thing better than good beef is free good beef).

From Behind the Bar: On Drinking Alone

@akay1: Whether I'm behind the bar or serving, I try to keep a particular eye out for women (and men too) at the bar alone who are clearly there just to have a drink or two and not to pick up/get picked up by anyone (see eg the earlier From Behind the Bar post on creepers). But I think it's also necessary that women learn to say "Hey, just having a quiet drink here, bud, not interested in talking to you" without worrying that they'll seem rude and without prefacing this with "Sorry." After all, it's the stranger who presumes a woman alone is seeking male company who is really the rudely presumptuous one; you and I and any woman who wants to go out by herself do not need to apologize for being intruded upon by dudes and their dudely privilege.

Cook the Book: 'A Girl and Her Pig'

I guess if I had to pick one part it'd be the belly.

Reliable source for truffle flour?

I got SO excited when I saw the 15% off code for D'Artagnan because some years ago I got great truffle flour from them, but they don't carry it any more! Poking around the internets turned up various companies carrying the stuff for wide-ranging prices, so I'm wondering if anyone has gotten some lately that they would recommend.

Are my sauerkraut and kimchi fermenting yet?

I got a huge (10-12 lb) head of cabbage at the farmer's market and I'm on day 3 of my first attempt at making sauerkraut and kimchi. My kitchen is about 60-65 degrees, with a little more warmth for a couple hours when I've been cooking. Everything's been sitting for about 3 days. Both are doing some of the things that they are supposed to- the amount of liquid in the sauerkraut jars is steadily increasing, the cabbage in both is getting wiltier and a bit translucent- but I can't tell if actual fermentation is happening. There's no scum on top of the sauerkraut brine, no bubbling in the kimchi. So how do I tell if stuff is fermenting, and if it isn't, can I still get it to?

Need to make a cake incorporating 3 lbs of chocolate

In a moment of ridiculousness I promised my fella a birthday cake that involves 3 lbs of chocolate. Obviously decoration takes care of some of it- I'm thinking of rings of truffles on top, or hershey's kisses if I'm running short on time. And ganache is a no-brainer. But I'm having trouble figuring out how to incorporate a significant amount of chocolate into the cake itself, since most recipes use a fairly small amount. Suggestions?

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