Category Archives: Main Dish

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.

Chicken Skewers with Peanut Butter

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Chicken Skewers with Peanut Butter

Course: Main Course
Keyword: Chicken, Peanut Butter
Servings: 4

Ingredients

  • 1/2 cup peanut butter creamy
  • 1/2 cup water
  • 1/4 cup soy sauce
  • 4 clove garlic minced
  • 3 TBL lemon juice
  • 2 TBL brown sugar
  • 1/4 tsp red pepper flakes
  • 4 chicken breasts boneless, skinless

Instructions

  • In a saucepan, combine the first eight ingredients; cook and stir over medium-high heat for 5 minutes or until smooth. Reserve half of the sauce.
  • Slice chicken lengthwise into 1 inch strips; thread onto skwers (if using bamboo skewers, soak them in water for at least 20 minutes). Grill, uncovered, over medium-hot coals for 2 minutes; turn and brush with peanut butter sauce. Continue turning and basting for 4-6 minutes or until juices run clear.
  • Serve with reserved sauce.

Notes

First made Oct 2011 and again in Aug 2013. Excellent both times.

Flank Steak

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This recipe is one that has been in the family since the early 1990’s. We got it from the Kraft Olympic Training Table Cookbook (1992) which has long since been given to Goodwill. We still love the recipe.

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Flank Steak

Recipe courtesy Kraft Olympic Training Table Cookbook (1992)
Course: Main Course
Cuisine: American
Servings: 6

Ingredients

  • 1 1/3 cup Catalina dressing Kraft brand
  • 4 TBL lime juice
  • 2 TBL honey
  • 1 TBL lime peel grated
  • 2 clove garlic minced
  • 2 pound beef flank steak

Instructions

  • Mix dressing, juice, honey, peel, and garlic. Pour over steak and completely coat the meat. Cover and refrigerate for 8-12 hours, turning occasionally. Cook on grill on high heat for 5 minutes per side (for medium rare) using the leftover marinade as a baste. Allow meat to rest 5-10 minutes before cutting. Cut across the grain in thin (1/4 inch) slices.