Potato Gnocchi with Lemon-Thyme Sauce

Recently, I have been overwhelmed by a desire to make my own pasta. The thought of rolling out sheets of lasagna, or crimping edges or fresh ravioli, is my new favorite daydream. I have stumbled across a few different recipes for homemade gnocchi, all of which claim to be "easy" and "simple" processes. I chose the following recipe to be my first attempt, because it seemed rather straightforward and I figured that if this attempt went well, I could branch out to the other recipes I saw (such as Ricotta Gnocchi - yum!). 

3 pounds russet potatoes

1/2 C plus 1 tablespoon flour

1 3/4 teaspoons kosher salt

Cooking Spray

1 gallon water

4 teaspoons butter

4 teaspoons extra-virgin olive oil

1/2 C finely chopped shallots

Zest from one large lemon

Juice from one large lemon

Dash of kosher salt

2 tablespoons shaved Parmigiano-Reggiano cheese

1/4 teaspoon black pepper

Preheat oven to 400*. Pierce potatoes with a fork, then bake for 1 hour or until tender. Cool slightly, then peel potatoes. Discard peels. Press cooked potatoes through a potato ricer into a large bowl. Combine potatoes, flour, and 3/4 teaspoon salt. Stir well to form a dough.

Turn dough out onto a lightly floured surface. Knead until smooth. Divide dough into 4 equal portions, shaping each portion into a 20-inch-long rope. Cut each rope into 20 (1-inch) pieces. Roll each piece into a ball. Working with 1 dough piece at a time (cover remaining dough to prevent drying), using your thumb, roll the dough piece down the tines of a lightly floured fork. The gnocchi will have ridges on one side and an indentation o the other.

Bring 1 gallon water and 1 teaspoon salt to a boil in a large pot. Add half of the gnocchi to boiling water. Cook for about 1 1/2 minutes, or until gnocchi has risen to the surface. Remove with a slotted spoon, and place in a colander to drain. Repeat procedure with remaining gnocchi.

Heat butter and oil in a medium skillet over medium heat. Add shallots and cook for about 10 minutes or until tender, stirring occasionally. Stir in lemon zest, lemon juice, thyme, pepper and a dash of salt. 

Combine butter mixture, gnocchi and cheese in a large bowl. Toss gently to coat.

Truffle Mac and Cheese

As most of you know, dairy is one of my all-time favorite foods. Add truffles to it, and you have stumbled upon my own personal nirvana. This mac and cheese recipe was delightful, but it was quite rich: make sure to serve something light with it, otherwise you will be overwhelmed by the flavors.

2 1/4 C 1% milk, divided
1 medium onion, sliced
1 bay leaf
12 ounces uncooked elbow macaroni
2 tablespoons flour
3/4 teaspoon kosher salt
3 ounces fontina, shredded
2 ounces Gruyere, shredded
1 1/2 teaspoons white truffle oil
2 ounces French bread baguette
2 garlic cloves, crushed
1 tablespoon extra-virgin olive oil

Heat 1 3/4 cups of milk, onion and bay leave in a large saucepan until tiny bubbles form around the edges (do not boil). Cover and remove from heat. Let stand 15 minutes.

Cook pasta according to package directions. Drain and set aside.

Strain milk mixture through a colander over a bowl. Discard solids. Return milk to saucepan over medium heat. Combine remaining 1/2 cup milk and flour in a small bowl, stirring constantly with a whisk. Gradually stir in flour mixture and salt into warm milk, stirring constantly with a whisk.

Bring mixture to a boil; cook 1 minute. Remove from heat and let stand for about 5 minutes. Gradually add cheeses, stirring until they melt. Stir in pasta and truffle oil, and toss to combine.

Spoon pasta into a 2-quart broiler-safe glass or ceramic baking dish, or into individual ramekins.

Preheat broiler.

Place bread and garlic in a food processor. Pulse until coarse crumbs form. Drizzle with olive oil, and pulse until fine crumbs forms. Sprinkle bread crumb mixture over pasta. Place dish on middle rack in oven. Broil 2 minutes or until golden brown.

Grilled Asparagus with Caper Vinaigrette

I love asparagus! All it takes is a little grilling with some oil and salt, and I enjoy every bit. This recipe takes basic grilled asparagus, and adds a delicious caper vinaigrette. It is salty and citrusy, providing a great contrast to the asparagus. Delicious!

1 pound asparagus, ends trimmed
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, divided
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper
1 garlic clove, minced
2 teaspoons capers

Preheat grill (or broiler) to medium-high heat. Place asparagus on a shallow pan or in a shallow dish. Drizzle 1 tablespoon oil, and season with salt, tossing well to coat. Grill (or broil) about 5 minutes, or until crisp-tender.

Combine salt, vinegar, and next 3 ingredients. Stir with a whisk to combine. Slowly pour remaining oil into mixture, stirring constantly with a whisk. Add capers.

Arrange asparagus on a serving platter, drizzle with vinaigrette, and serve.

White Bean and Tomato Casserole

This was a really satisfying, meatless meal. The beans provided plenty of protein, and the onion and tomatoes provided contrasting flavors and textures. Served over crispy toasted bread, it made the perfect weeknight meal!

1 pint cherry tomatoes, halved
1/2 medium red onion, sliced
2 tablespoons extra-virgin olive oil
Kosher salt
1/2 teaspoon red-pepper flakes
4 thick slices rustic bread
2 garlic cloves
1 can (15 ounce) cannellini beans, drained and rinsed
1/4 C skim ricotta cheese

Preheat the broiler. Toss tomatoes and onion with 2 teaspoons oil, 1/2 teaspoon salt, and red-pepper flakes. Broil on a rimmed baking sheet until tomatoes are just starting to brown and blister, about 5 to 7 minutes.

Thinly slice all garlic, and add to tomato mixture. Stir in beans and dot with ricotta. Drizzle with remaining oil. Broil until bubbling, about 5 minutes, then set aside.

Broil the bread until golden, about 1 minute per side. Serve the tomato mixture over the toast, and enjoy!

Jalapeño-Lime Coleslaw

I enjoy a good mayo-free coleslaw, and this recipe definitely hit the spot! It was wonderfully refreshing, crisp, citrusy, and had a subtle spiciness.

1/2 C lime juice

1 teaspoon sugar

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

3 tablespoons extra virgin olive oil

1/2 C thinly sliced red onion

1/2 C cilantro

10 ounces shredded carrot

10 ounces shredded cabbage

4 jalapeños peppers, halved

Combine the first 4 ingredients in a large bowl, stirring with a whisk. Gradually add olive oil, stirring constantly. Add onion, cilantro, carrots and cabbage. Thinly slice 1 jalapeño crosswise, reserving the seeds, and remove the seeds from the remaining jalapeño halves. Cut the remaining halves into thin crosswise slices. Add the jalapeños to the onion mixture, and toss well to coat. Cover and chill at lease 1 hour before serving.

Cabernet Short Ribs

Even though it has been in the 60s and 70s in Los Angeles the past couple of weeks, I can't help but crave winter recipes. This recipe gave me the opportunity to use one of my favorite things in the kitchen - my Le Creuset dutch oven. Plus, it doesn't hurt that the recipe calls for almost an entire bottle of wine! The broth has a richness that comes from not only the juices from the short ribs, but also the variety of vegetables and of course the wine. Enjoy with polenta, mashed potatoes, or some creamed winter vegetables, such as kale. 

2 1/2 pounds bone-in beef short ribs

kosher salt

black pepper

2 teaspoons extra virgin olive oil

1 large onion, chopped

1 C shallots, chopped

3/4 C carrots, chopped

3/4 C celery, chopped

4 large garlic cloves, smashed

2 sprigs thyme

2 1/2 C cabernet sauvignon

1 1/4 C beef broth

1 tablespoon flour

2 tablespoons balsamic vinegar

Season ribs with salt and pepper to taste. Hate a large Dutch oven over medium to high heat. Add the olive oil to pan, then add ribs, in batches if necessary. Saute for 6 minutes, turning to brown all sides. Remove ribs, then add onion, shallots, carrot, celery, garlic and them. Saute for 3 minutes, stirring constantly. Add wine and bring to a boil. Cook for 13 minutes, or until reduced to 2 cups.

Preheat oven to 350*.

Add broth to pan, and bring to a boil. Return ribs to pan. Cover and bake for 1 1/2 hours, turning the ribs half way through. 

Remove ribs from pan, and strain cooking liquid through a sieve over a bowl. Discard the solids. Return cooking liquid to pan. Combine flour and 2 teaspoons water in a small bowl, stirring well. Add to pan, and bring to a boil. Cook for 11 minutes or until reduced to about 1 cup. Stir in vinegar. Serve over the ribs, and enjoy!

Creamed Kale

Kale is one of those "super foods" that I am always hearing about. Its many benefits include helping to lower cholesterol and reduces the risk of heart disease. It promotes eye and bone health, and is an anti-cancer proponent. But just because something is good for you, doesn't necessarily mean that you will eat it. 


I have tried kale a few times, but it has not quite won me over. It is bitter, and crunchy, and leafy. I have tried it raw and I have tried it baked. Even though it was still not my favorite veggie, I decided to give it a final try with an ingredient I love: dairy. 


Next time I make it, I will ease up on the heavy cream and butter...even though it made it all the more delicious! For any kale skeptics still out there, I recommend giving this recipe a shot!

• 2 pounds kale, center stalks removed
• 4 tablespoons unsalted butter
• 1 cup heavy cream
• • Salt and freshly ground pepper

Blanch the kale in lightly salted water until tender. Drain and cut into 1-inch strips. 

In a large saute pan over medium heat, melt the butter and add the cream. Simmer for a moment until ingredients are combined, then add kale. 

Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste.