Monthly Archives: June 2011

Gnudi with Brown Butter Sage Sauce

Gnudi with Brown Butter Sage Sauce

Gnudi with Brown Butter Sage Sauce

 

Gnudi is a type of Gnocchi made with ricotta cheese and a little bit of flour. It is really simple to make and is quite delicious. The smaller you make them the better because you get these little bites in your mouth and they are covered in sauce.

 

Recipe

Gnudi

  • 8oz ricotta whole milk
  • 2 oz grated parmesan
  • 2 eggs beaten
  • 8 twists of grated pepper black
  • pinch of salt
  • 3.5 – 4 oz of super fine semolina
  • 2 tbsp of basil chopped
  • 2 tsp nutmeg

Brown butter sage sauce

  • 1 (8oz) stick butter
  • 14 medium sage leaves

 

Method

Whip the ricotta with a whisk until smooth. Beat in the eggs. Stir in the parmesan, semolina and basil. Add the pepper, nutmeg and salt.  Put the mix in the fridge in a sandwich bag for about an hour.

Bring a large pot of salted water to a boil. Snip a small opening in the sandwich bag and squeeze out a small quantity of the mix into the water. Use a pair of scissors to snip off the mix. Make sure that you do not overcrowd the pot. The gnudi are ready when the float to the top and have cooked for about 3-4 mins.

Serve with brown butter sage sauce

 

To make the sauce

Melt the butter and then cook it on medium heat until it starts to brown, add the sage leaves and let them cook for a bit about 1-2 mins and as they start to crisp take it off heat and pour it over the gnudi.

 

 

 

 

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Lemon Coconut Crackle Cookies

Lemon Coconut Crackle Cookies

Lemon Coconut Crackle Cookies

I do apologize for not posting for the last two weeks. However, I have a spate of recipes that I will be posting. I had promised Venkat that I would post a lemon recipe. I wanted to do a cookie and took inspiration from  http://www.thesweetslife.com/2010/06/coconut-lime-snowballs.html. The cookies come out wonderfully moist and if you eat them right away are a cross between a cake and cookie. They crisp up nicely after a little while and store for a week. I used fresh frozen shredded coconut which you can find at Indian grocery stores. To roll out the cookies without getting your hands all sticky do the following: Put some confectioners’ sugar into a small bowl preferably the size of an 8oz ramekin, drop about a small cookie scoop of batter into it (use either two spoons, a measuring spoon or a cookie scoop), then start swirling the ramekin/bowl until the batter is covered. Some cookies may be a little stubborn and you may have to turn one manually but most will graciously rollover and be covered nicely. Every so often just remember to break up the confectioners’ sugar.

Recipe

  • 1/4 cup (half a stick) butter room temperature
  • 1 cup sugar
  • 2 eggs
  • zest from 1 lemon
  • 1 tablespoon of lemon juice
  • 2 tsp baking powder
  • 1 1/2 cups sifted all-purpose flour
  • 1/2 tsp salt
  • 1 cup shredded coconut
  • confectioners’ sugar, for rolling

Method

Cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the lemon zest and juice and stir gently. Add the sifted flour, baking powder and pinch of salt stir gently till combined. Stir in coconut. Cover dough and refrigerate for at least 30 minutes this is just so that the dough firms up a bit. Make small balls a little more than a half inch. Roll in confectioners’ sugar until completely covered and put on a parchment sheet about an inch apart.
Bake the cookies at 350F for 8-10 minutes, until the cookies have spread and cracked. Cool for a few minutes before removing from the cookie sheet.

lemon coconut crackle

lemon coconut crackle

UPDATE : I made these again recently and had them come out more cake like the only change I did this time was add 2 tbsp of lemon juice and I let the batter sit overnight. They were lightly crusty on the outside but really cake like on the inside and they were devoured!