Here is the Simply Recipes update for djuwettoo.fish@blogger.com
There are 3 new posts in "Simply Recipes" Bread Soup (Panade) with Onions, Chard, and Mushrooms
Although at first glance it may not look like it, with our Northern California sunny skies and green lawns, winter truly is here. The leaves have all fallen. The fish in the pond are half asleep. Several of the lettuces in the garden have succumbed to frost, while the chard and parsley thankfully are thriving. It's still, quiet, and chilly most days. Perfect weather for a hearty soup. Even though this bread soup is meatless (if you use veggie stock), it is thick and filling. In fact, it's really more of a stew than a soup. The bread absorbs much of the liquid. It's called a panade, or panada, from the Latin base "pan" for bread. The recipe is based on one introduced to me by my friend Ann Martin Rolke, cookbook author, Sacramento local, and co-founder along with Amber Stott, of the California Food Literacy Center, a recently formed non-profit with the mission to help us understand the impact of our food choices. Continue reading "Bread Soup (Panade) with Onions, Chard, and Mushrooms" »
 Pumpkin Ricotta Gnocchi
Hank Shaw is back, tempting us with pumpkin ricotta gnocchi. It's crazy good, and actually not as hard as you would think to make. Enjoy! ~Elise Pumpkin ravioli with brown butter and sage is a classic for a reason: The color, the texture and the flavors of winter squash, fried sage and browned butter are a match made in heaven. But making ravioli requires a fair bit of skill. Gnocchi, however, are easy to make once you get the hang of it. The key to making any dumplings is to make them as light as possible. We've all had leaden lumps of unhappiness before; they're memorable, and not in a good way. What keeps these gnocchi fluffy are the ricotta cheese and a light hand with the flour. Gnocchi dough is often sticky, and it's the ability to resist the urge to keep adding more and more flour that separates a good dumpling from a heavy one. Continue reading "Pumpkin Ricotta Gnocchi" »
How to Make Vegetable Stock
Homemade stock almost always tastes better than boxed or canned, and this is never more true than with vegetable stock. In the case of chicken or beef stock, the stock comes from cooking bones in water on low heat, for several hours. With vegetable stock, there are no bones to cook, so the richness of the stock comes from the variety of vegetables you use. It helps to brown the veggies first, so the stock gets infused with some of the flavors from caramelization. Unlike chicken or beef stock, which needs time to extract all the goodness from the bones, with vegetable stock, you cook the stock for only an hour to an hour and half. Beyond that, the flavors begin to disintegrate. Continue reading "How to Make Vegetable Stock" »
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