It’s Monday. It’s a public holiday and I didn’t have much in the fridge. So I made some potatoes and courgettes in the oven with some provence herbs and a quick tomatoes sauce to eat with so that it isn’t too dry.
What do you need?
8 garlic cloves
2 dry tomato slices
50g of gorgonzola cheese
3 big spoon of philadelphia cheese
10cl of vermuth or any other white wine if you don’t have
1 spoon of butter
Salt, black pepper, provence herbs, estrago, parsley
Pre heat the oven at 220°C
On a baking tray, lay some baking paper
Clean well the potatoes and courgettes
Cut the courgettes in the length, in half and then each half in 2 again
Cut the potatoes in big chunk
Put the courgettes slices on the baking paper, brush with oil, add salt, black pepper, estrago and parsley
In a big bowl, put the potatoes, the melted butter, salt, black pepper, parsley, estrago, provence herbs and cut 2 cloves of garlic in big pieces
Mix well and then add on the baking tray, round side down
Spread around the courgettes the garlic cloves (without removing the skin)
Cook in the oven for about 30mn, try the potatoes to ensure they are fully cooked
Meanwhile, in a saucepan heat up some olive oil, add the finely shopped shallots and after 5mn, add the vermouth or white wine
Cook a few minutes, add the 3 tomates sliced in small cubes and the dried tomatoes finely cut
Stir for about 15mn until the tomatoes are cooked. Add the philadelphia cheese and gorgonzola cheese and cook for an other 5mn until the cheese is fully melted
Serve the vegetables with the tomatoes sauce on side. Ideally, the sauce made 2hrs before and set in the fridge could be probably nicer but I had no time for that 🙂
Today is the 5th of the month and I didn’t participate to the usual reto of Cooking The Chef but I still had to prepare me lunch today and I went for Gnocchis. As I’m not working today, I took the time to cook, take the picture eat and write the post all in the same day 🙂
My gnocchis are not the most beautiful because it isn’t as easy as it looks actually to give them the perfect shape. Still have to learn here.
And the idea also came from the fact that this weekend we had Italians at home and he was shocked to see that I bought the other day some already made pasta sauce. So today, I did my own delicious Amatriciana sauce and it’s true that it’s not that long so I should stop buying these sauce…
What do you need?
1kg of potatoes
250g of flour
Salt, nutmeg, black pepper
2 table spoon of Philadelphia cheese
50g of butter
1 can of peeled tomatoes
2 tbs of olive oil
1 garlic clove
1 small onion
1 celery branch
125g of pancetta or bacon diced
10cl of white wine (optional, but in my kitchen wine is always omnipresent)
Start by boiling the potatoes with the skin. Make a cross with the knife on top of the potatoes to make it easier to peel when cooked
Meanwhile, in a saucepan, fry the minced onion in olive oil and after 5mn add the bacon or pancetta. Add the garlic clove without cutting it and the celery branch
Leave it cook for an other 5-8mn and add the white wine.
Stir for 2-3mn and then add the tomatoes. Diced them to not have big chunk
Cook at low fire for an other 10mn.
Once the potatoes are ready, peel them and mash them with the butter & Philadelphia cheese (Make sure your mash potatoes remain sticky, it shouldn’t be running)
Add the flour and egg, mix well to obtain a smooth texture, add salt, nutmeg and black pepper.
Make some small rolls on a floured surface and then cut in small pieces of 2cm.
Try to give them the shape of gnocchis. (I watched videos but wasn’t that easy for me. I used too forks at the end to squeeze them and get the marks)
Boil some water in large saucepan, throw the gnocchis inside and remove when they start coming up to the water surface.
I love to prepare risotto or rice dishes in general. And since the season of pumpkin is right there, I like to use it in my risotto.
I also love the tasteful sausages such as Saucisse de Toulouse in France or Butifarra de Pages in Spain. Basically, a sausage that is more ‘upscale’ than the basic tasteless one that you could buy anywhere.
Here’s one recipe that is pretty quick to prepare and really good.
What do you need?
2 sausages (Best is to choose ‘Saucisse de Toulouse’ in France or ‘Butifarra de Pages’ in Spain)
100g of pumpkin
1 glass of rice
Broth (home made is always better)
25g of butter
70g of parmesan
Salt, black pepper
Best is to make your own broth, it really isn’t difficult and have many way of doing it
If you do it yourself, you can refer to past recipes but in general i would put 3l of water, 3 carrots, Leak, celery, onion, salt, pepper, turnip, laurel leave and let it cook 1hr. You can add any peace of meat inside to give more taste, like a chicken or bones from other meat
In your Le Creuset pan, fry the sausages in olive oil to extract the tasteful juice and add the pumpkin that you have previously cut in small pieces
Remove after the sausage is cooked and before the pumpkin becomes purée
Add some olive oil and stir in the onion that you will previously cut in small pieces
Add the rice and stir without stopping a 2mn until the rice starts to change color
Add the white wine
Once fully evaporated, add some broth and stir in the rice until fully absorbed.
Then continue to add and stir until you have the prefect rice texture. (before you add the last part of the broth put back the sliced sausage & pumpkin to give some additional taste
I like the rice still slightly firm rather than sticky.
Add a spoon of butter and parmesan, stir in and serve