Author Archives: Carl Fisher

Gnocchi, Ricotta with Vodka Sauce

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Gnocchi, Ricotta with Vodka Sauce

We got this recipe from Jyll at Gather on Broadway in Green Bay, WI. We like this ricotta gnocchi better than the traditional potato gnocchi
Course: Main Course
Servings: 6

Ingredients

Vodka Sauce

  • 28 oz can San Marzano whole tomatoes
  • 2 TBL Olive Oil
  • 1/2 medium onion diced
  • 3 clove garlic minced
  • salt and pepper
  • 1/2 cup vodka
  • Pinch red pepper flakes
  • 2/3 cup heavy cream
  • Fresh basil

Gnocchi

  • 1 1/2 cup ricotta cheese whole milk, 15 oz container
  • 3 medium egg yolk
  • 1 cup flour
  • 3/4 cup parmesan cheese grated
  • 1 tsp salt
  • 1/4 tsp pepper

Instructions

Gnocchi

  • Place 4 paper towels on a large plate and spread ricotta on the paper towels in an even layer. Place more paper towels on top and press gently to absorb excess liquid. Transfer ricotta to a large mixing bowl. Add egg yolks to ricotta and stir to combine (don't over mix). Add flour, parmesan, salt and pepper and mix gently. Dough might be a little sticky but should hold together. If it feels too wet, add a few tablespoons of flour.
  • Shape dough into a round disc and transfer to a flour dusted cutting board. Sprinkle dough with a little more flour and cut the dough into 8 even pie wedges. Gently roll the wedge into a log about 3/4 inch wide. Cut into individual bite size squares. Lightly dust with flour and repeat with all dough.
  • Bring a stock pot of salted water to a boil. Gently transfer gnocchi to the water and cook for about 1 minute, or until they float. Reserve 1 cup of the cooking water. Gently remove from water and toss with sauce.

Vodka Sauce

  • In a sauce pot or large deep pan, heat the olive oil over medium heat. Add the onions and cook until translucent. Add the garlic and cook 1 more minute. Gently crush tomatoes with your hands (or food processor) and carefully add to the pan along with the vodka., chili flakes and a pinch of salt and pepper. Simmer 15 minutes. Stir in cream and a little pasta water, then season with salt and pepper to taste. Serve with gnocchi. Garnish with fresh basil and parmesan, if desired.

Jyll’s Meatloaf

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Jyll’s Meatloaf

Recipe courtesy of Jyll from Gather on Broadway in Green Bay WI.
Course: Main Course
Cuisine: American
Servings: 6

Ingredients

  • 1 TBL Olive Oil
  • 1/2 large onion diced
  • 2 clove garlic minced
  • 1/3 tsp thyme dried
  • 1 TBL worcestershire sauce
  • 2 TBL water cold
  • 1 TBL tomato paste
  • 1.5 pound ground beef
  • 1 large egg slightly beaten
  • 1/2 cup garlic croutons crushed
  • 1/4 cup buttermilk
  • 2 tsp salt
  • 1 tsp black pepper

Glaze

  • 1/2 cup ketchup
  • 1/2 TBL worcestershire sauce
  • 1/2 TBL spicy brown mustard
  • 1 TBL brown sugar

Instructions

  • Preheat oven to 350 degrees. In a saute pan, heat the olive oil. Add the onion and cook until translucent. Add the garlic and thyme and cook 1 additional minute. Add the tomato paste, Worcestershire and water and cook 1 additional minute, stirring to combine. Add a bit of salt and pepper. Remove from heat and cool slightly.
  • Place the croutons in a zip-lock bag and crush with a rolling pin. Mix the croutons and buttermilk in a small bowl and set aside.
  • In a large bowl, put the ground beef and the lightly beaten egg and mix by hand. Add the moist bread crumbs and onion mixture and stir well by hand.
  • COOK METHOD ONE: Line a rimmed baking sheet with foil and coat with cooking spray. Gently form a rectangle loaf on the foil. Combine all glaze ingredients in a bowl and whisk well. Brush half of the mixture over the loaf and bake in the oven for 40 minutes, or until the center is 160 degrees. Brush the remaining glaze over the meatloaf.
  • COOK METHOD TWO: Spray 4 small loaf pans with cooking spray and equally divide the meat mixture between the pans. Combine all glaze ingredients in a bowl and whisk well. Brush half of the mixture over the loaf and bake in the oven for 20 minutes, or until the center is 160 degrees. Brush the remaining glaze over the meatloaf.

Notes

The meatloaf in the loaf pans can be frozen for later use. Add the glaze BEFORE freezing. Seal well to prevent freezer burn. To use: completely thaw the meatloaf and then cook as described above.

Cookies, Grinch Andes

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3 from 1 vote

Cookies, Andes Mint

Excellent for Christmas and St Patty's Day. We first had these cookies in a gift of Christmas cookies from our friend Emily.
Course: Dessert
Keyword: Cookies
Servings: 40 cookies

Ingredients

  • 1 cup butter softened
  • 1 cup sugar
  • 1/2 cup brown sugar packed
  • 1 medium egg
  • 1 tsp mint extract
  • 15-20 drop green food coloring
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 3/4 cup flour
  • 10 oz bag Andes creme de menthe pieces

Instructions

  • Preheat oven to 350.
  • In a mixing bowl, beat together the butter, sugar and brown sugar until smooth. Beat in the egg, mint extract and green food coloring. Gradually blend in the baking soda, baking powder and flour until well incorporated. (Check coloring and add more if needed.) Gently fold in the Andes mint chips.
  • Spoon rounded tablespoonfuls of dough onto un-greased baking trays and slightly flatten them. Bake about 8-9 minutes, do not over bake. Cool slightly before moving to a wire rack.

Notes

Andes mint pieces are found near the M&M’s in our grocery store.
Buttermilk pie

Pie, Buttermilk

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Buttermilk pie
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Buttermilk Pie

An easy pie to make. We initially found the recipe when we had an extra cup of buttermilk left over from a different recipe. Now we make it whenever we have extra buttermilk.
Course: Dessert
Servings: 8

Ingredients

  • 3 medium egg
  • 1/2 cup butter softened
  • 1 1/2 cup sugar white
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 TBL lemon juice
  • 1/8 tsp nutmeg
  • 1 9 inch pie crust unbaked

Instructions

  • Preheat oven to 350 degrees.
  • Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
  • Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
  • Place aluminum foil on the pie edges to keep the crust from burning. Remove after 20 minutes. Bake for an additional 25 to 30 minutes until a toothpick inserted in the center of the pie comes out clean and the center is firm.

Notes

First made 3/22/2020 during COVID lock down.

Ham and Beans

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Ham and Beans

Course: Main Course
Keyword: Beans, Ham
Servings: 12

Ingredients

  • 1 pound Great Northern beans dry
  • 1 pound ham cooked and diced
  • 1 small onion diced
  • 1 cup carrot diced
  • 4 clove garlic minced
  • 1/2 tsp black pepper ground
  • 1/8 tsp clove ground
  • ¼ cup brown sugar
  • 1/8 tsp cayenne pepper
  • ½ tsp salt

Instructions

  • Day Before: Rinse beans in a large pot; discard shriveled beans and any small stones. Add 8 cups of cold water. Let stand overnight or at least 8 hours, stirring a few times. If using a frozen ham bone, move it to the refrigerator to thaw.
  • Day Of: Drain and rinse beans. Return beans to pot and add remaining ingredients. Add enough water to completely cover and bring to a boil. Reduce heat and simmer for 1.5 to 2 hours, until beans are tender. Add more water if necessary during cooking time.

Notes

Note: If you have a ham bone it can be added when the remaining ingredients are added. At the end of the cooking time remove any remaining ham from the bone.