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The Guardian
a day ago
- General
- The Guardian
How to transform leftover baked potato into a summery Italian feast
I'm rolling these gnocchi out of yesterday's leftover baked potato and feeling rather chuffed with myself, because when you're able to cut out a step from a normally scratch-cook dish such as gnocchi, it makes life easier. Crisp up the leftover potato skins in a pan with sea salt to enjoy as a snack, or freeze them for making loaded potato skins (recipe coming next week). A great way to make extra-flavourful fluffy pillows of gnocchi is to make them with leftover baked potato. Baking the potatoes instead of boiling them reduces their moisture content, meaning less flour is required, which in turn results in a lighter, less pasty gnocchi. Leftover baked potato also saves about an hour of prep time. This recipe serves two, using just one leftover baked potato, which I've turned into a one-pot wonder with seasonal broad beans, feta and mint. I wouldn't recommend baking a single potato just for this, not least because the recipe is designed to make use of leftovers. If you'd like to make it from scratch, plan a baked potato meal earlier in the week and make one extra. Otherwise, steaming is a good, efficient alternative. If you want to get ahead, gnocchi freeze well. Lay them flat on a tray to freeze, then transfer to a sealed bag or container and store for up to three months. Cook straight from frozen, and give them a few extra minutes to rise to the surface. As a wholefood chef, I use wholemeal spelt flour, which adds flavour and nutrition, and also helps reduce waste by retaining the bran and wheat germ. To save money and potential waste, instead of using an egg yolk to bind the mix, I add a pinch of baking powder to lighten the dough. Serves 2 For the baked potato gnocchi1 medium-large cooked baked potato, flesh scooped out to yield 200-250g50-60g wholemeal flour (I used spelt), plus extra for dusting½ tsp baking powder Salt and black pepper For the broad bean, feta and mint toppingJuice of ½ lemon, plus the finely grated zest if organic and unwaxed2 tbsp extra-virgin olive oil 2 large sprigs mint 150g broad beans (from roughly 450g pods), or frozen broad beans100g feta, crumbled Put the potato flesh in a bowl, add the flour and baking powder, then mix and knead into a ball; if it's a little sticky, add a little more flour. Split into 16 similar-sized pieces, then, using your hands, roll each one into the shape of a rugby ball and arrange in a single layer on a floured tray. Cook the gnocchi either by frying them in a little oil until golden brown all over, or by dropping them into boiling salted water for about 60 seconds, or until they float to the surface. Lift out, drain and serve with your favourite topping. At this time of year, I like to serve gnocchi with broad beans, feta and mint. In a small bowl, mix the lemon juice (and, if it's organic and unwaxed, the grated zest, too) with the oil. Pick the leaves off the mint sprigs, then finely chop the stalks, add these to the dressing bowl and season generously. Blanch the broad beans in boiling salted water for five minutes, then lift out and drain. Meanwhile, cook the gnocchi either by frying them in a little oil until golden brown all over or by dropping them into boiling salted water for about 60 seconds, until they float to the surface, then lift out and drain. Stir in the blanched beans and dressing, garnish with the crumbled feta and the reserved mint leaves, and tuck in.
The Guardian
a day ago
- General
- The Guardian
How to transform leftover baked potato into a summery Italian feast
I'm rolling these gnocchi out of yesterday's leftover baked potato and feeling rather chuffed with myself, because when you're able to cut out a step from a normally scratch-cook dish such as gnocchi, it makes life easier. Crisp up the leftover potato skins in a pan with sea salt to enjoy as a snack, or freeze them for making loaded potato skins (recipe coming next week). A great way to make extra-flavourful fluffy pillows of gnocchi is to make them with leftover baked potato. Baking the potatoes instead of boiling them reduces their moisture content, meaning less flour is required, which in turn results in a lighter, less pasty gnocchi. Leftover baked potato also saves about an hour of prep time. This recipe serves two, using just one leftover baked potato, which I've turned into a one-pot wonder with seasonal broad beans, feta and mint. I wouldn't recommend baking a single potato just for this, not least because the recipe is designed to make use of leftovers. If you'd like to make it from scratch, plan a baked potato meal earlier in the week and make one extra. Otherwise, steaming is a good, efficient alternative. If you want to get ahead, gnocchi freeze well. Lay them flat on a tray to freeze, then transfer to a sealed bag or container and store for up to three months. Cook straight from frozen, and give them a few extra minutes to rise to the surface. As a wholefood chef, I use wholemeal spelt flour, which adds flavour and nutrition, and also helps reduce waste by retaining the bran and wheat germ. To save money and potential waste, instead of using an egg yolk to bind the mix, I add a pinch of baking powder to lighten the dough. Serves 2 For the baked potato gnocchi1 medium-large cooked baked potato, flesh scooped out to yield 200-250g50-60g wholemeal flour (I used spelt), plus extra for dusting½ tsp baking powder Salt and black pepper For the broad bean, feta and mint toppingJuice of ½ lemon, plus the finely grated zest if organic and unwaxed2 tbsp extra-virgin olive oil 2 large sprigs mint 150g broad beans (from roughly 450g pods), or frozen broad beans100g feta, crumbled Put the potato flesh in a bowl, add the flour and baking powder, then mix and knead into a ball; if it's a little sticky, add a little more flour. Split into 16 similar-sized pieces, then, using your hands, roll each one into the shape of a rugby ball and arrange in a single layer on a floured tray. Cook the gnocchi either by frying them in a little oil until golden brown all over, or by dropping them into boiling salted water for about 60 seconds, or until they float to the surface. Lift out, drain and serve with your favourite topping. At this time of year, I like to serve gnocchi with broad beans, feta and mint. In a small bowl, mix the lemon juice (and, if it's organic and unwaxed, the grated zest, too) with the oil. Pick the leaves off the mint sprigs, then finely chop the stalks, add these to the dressing bowl and season generously. Blanch the broad beans in boiling salted water for five minutes, then lift out and drain. Meanwhile, cook the gnocchi either by frying them in a little oil until golden brown all over or by dropping them into boiling salted water for about 60 seconds, until they float to the surface, then lift out and drain. Stir in the blanched beans and dressing, garnish with the crumbled feta and the reserved mint leaves, and tuck in.
New York Times
2 days ago
- Lifestyle
- New York Times
The Secret to a Great Tomato Salad Is in Your Pantry
'What is that?' my friend asked, an expression of joy and wonder on her face as she tasted this tomato salad. 'It's so … more.' More. Exactly. What she was trying to name was the salad's umami, but how do you explain that concept to someone who has just discovered it? Or to someone who thinks it relevant only to pretentious foodies? I could have told her about the fish sauce in the dressing, but I would have been revealing a secret I wanted to hold on to a little longer. Recipe: Tomato Salad With Dates I have a few of those. Not quite secrets, but little imperceptible flavor boosters. A splash of soy sauce or black garlic in Bolognese. Anchovies melted into vegetable soup. Fish sauce stirred into a caramel for a tomato salad. To anyone watching, it could look like a bit of magic. But there's a method to this. I'm chasing something that exists in the realm of sensation, a quality that doesn't readily announce its presence but still manages to make the food taste more, well … more like itself. Want all of The Times? Subscribe.
Yahoo
5 days ago
- General
- Yahoo
I tried Gordon Ramsay's favorite 10-minute pasta, and now I know why he makes it every week
I tried Gordon Ramsay's 10-minute pasta, which he makes for his family every week. The dish has a turkey and leek sauce and is topped with crispy sage breadcrumbs. Ramsay's delicious pasta was light and bright — perfect for a midweek pick-me-up. From his 15-minute Bolognese to his 10-minute bacon cheeseburger, Gordon Ramsay has never let me down when I need a fast recipe. So, I was ecstatic when I learned that the Michelin-starred chef has an entire cookbook dedicated to dishes that can be made in 10 minutes flat. I'm always looking for quick and easy recipes to save time during the busy workweek, so I knew I had to try this pasta dish. Gordon Ramsay makes this 10-minute pasta for his family every week. This turkey and leek pasta with crispy sage breadcrumbs is featured in "Ramsay in 10," which came out in October 2021. "For a change, skip the Bolognese and make this creamy turkey and leek sauce in a fraction of the time instead," Ramsay writes in the description. "It might just become a regular midweek family meal, as it has at my house." Ramsay's 10-minute pasta includes turkey, breadcrumbs, and leeks. To make Ramsay's 10-minute pasta for four, you'll need: 17 ounces of fresh penne or fusilli pasta 14 ounces of ground turkey ¾ cup of heavy cream 4 sage leaves 4 regular shallots (or 2 banana shallots) 3 garlic cloves 2 leeks 1 lemon A handful of flat-leaf parsley leaves Freshly grated Parmesan cheese (for serving) To make the breadcrumbs for the pasta, you'll need: 6 tablespoons of fresh breadcrumbs 2 sage leaves 2 tablespoons of olive oil Ramsay notes in his cookbook that the breadcrumbs are optional, but I recommend taking the extra step. It was my first time making fresh breadcrumbs, and it couldn't have been easier. But feel free to play around with the ingredients depending on your preferences. Ramsay said this dish also works great with ground chicken or sausage meat; the sage can easily be swapped for thyme, parsley, or tarragon; and any shape of fresh or dried pasta will do. Before I started cooking, I needed to prep. First, I brought a saucepan of salted water to a boil so it'd be ready for the pasta in a few minutes. Then, per Ramsay's recipe, I peeled and grated my shallots and garlic. If the handheld grater proves tricky — and risky for your fingers — feel free to use a knife to finish mincing the veggies. After grating my shallots and garlic, I finely sliced my leeks. I should note that Ramsay recommends prepping your shallots and garlic while the olive oil is heating up in the pan and slicing your leeks right before you add the pasta. But I'm quite slow at chopping veggies, so I got my prep out of the way first so I wouldn't be stressed about burning anything. I also let my leek slices soak in a bowl of cold water to ensure they were fully clean. The recipe took me a tad longer than 10 minutes, but if you're confident in your chopping speed, feel free to take Ramsay's lead. I also prepped my fresh breadcrumbs. I simply tore two slices of bread into pieces and threw them into the food processor. I placed my Dutch oven over medium-high heat and added two tablespoons of olive oil. Then, I added my shallots and garlic to the pan. I allowed the shallots and garlic to cook for two minutes, stirring regularly. If you don't have a Dutch oven handy, Ramsay notes that this recipe also works with a heavy-based frying pan or a skillet. Once the two minutes were up, I threw in the sage leaves and turkey. I broke the turkey up with a wooden spoon and allowed it to cook for three to four minutes, until the meat was lightly browned. While the turkey was cooking, I added my leeks to the boiling water. I let the leeks cook for one minute, per Ramsay's instructions. Then, I threw in the penne. I stirred to separate the pasta and allowed the penne to cook until it was al dente. Since I chose penne, my pasta didn't cook in the speedy two minutes Ramsay recommends for fusilli. But just follow the instructions on your box and the noodles will taste great. While my pasta was cooking, I added the cream to my turkey in the other pan. I stirred to combine everything together and allowed my sauce to come to a boil. I reduced the sauce to a simmer until I was ready to serve. Dinner was almost ready! Then, I moved on to the crispy sage breadcrumbs. I placed a frying pan over medium heat and drizzled some olive oil. Then, I added two sage leaves, which I had finely chopped. I cooked the breadcrumbs until they were crisp and golden brown. This happens very quickly, so make sure to watch the pan carefully so they don't burn. I drained my pasta and leeks and added the penne to the sauce. Ramsay recommends saving two to three tablespoons of the pasta water and throwing it in the sauce as well. Then, I added the finely chopped parsley leaves, along with some lemon zest. I also added some salt and pepper before giving everything a big stir. I topped everything off with the sage breadcrumbs. After I added the freshly grated Parmesan cheese and drizzle of olive oil that Ramsay recommends, I stepped back and admired my pasta. The dish looked bright and inviting, thanks to the pops of color from the parsley and breadcrumbs, and I loved seeing so many different textures meld together. Plus, it smelled absolutely delicious. It was time to dig in. Ramsay's 10-minute pasta took me a couple of extra minutes, but the final result was worth it. I don't usually go for poultry with my pasta, so I was skeptical when making the turkey sauce. But I was pleasantly surprised by how much I loved Ramsay's pasta. The turkey and leek sauce is light but packed with so much flavor. The leeks add a hint of lovely sweetness, and the lemon brightens each bite. The contrasting textures of the crispy sage breadcrumbs and the creamy sauce also make a fantastic team. I don't usually crave a big meal on a weeknight, so I love that this pasta makes dinner interesting without being too heavy. Whether you're longing for a quick weeknight dish or just want a light and bright recipe, Ramsay's favorite 10-minute pasta will satisfy all your cravings. Read the original article on Business Insider
New York Times
5 days ago
- General
- New York Times
23 Classic, Memorable, Must-Make Salads
My grandma served the same salad at every family gathering, and always in the same tall-sided glass bowl. The salad was layered shredded iceberg lettuce, defrosted frozen peas, chopped parsley (curly) and bacon. Each layer would get a light sprinkle of sugar, and the top got generous dots of mayonnaise. She called it Mrs. Murphy's salad — I have absolutely no idea who Mrs. Murphy is — and as for the recipe, my mom's best guess is that it came from a cooking class my grandma attended. I realized this week that Mrs. Murphy's salad is a close relative of the classic seven layer salad, included among the 23 best salads of all time. Grandma's version didn't have all of the layers; Lidey Heuck's version includes hard-boiled eggs, cherry tomatoes and a seasoned sour-cream-and-mayo dressing. As with most classic dishes, improvisations and alterations abound. 'Have fun with the layering,' Lidey writes, 'as long as you keep the lettuce and tomato far from the dressing so the salad stays fresh and crisp. The optional red onion is technically an extra layer, but its sharpness works really well with the richness of the dressing, bacon and cheese.' I think I'll add in some curly parsley (for nostalgia, but also because I think curly parsley gets a bad rap and I'm into reappraising foodstuffs these days) and definitely keep the shredded Cheddar. And while I enjoy my refreshing, crispy-crunchy salad, I'll consider which classic salad to make next. A big batch of tabbouleh? Sharp and sour som tum? I've never said no to niçoise … Featured Recipe View Recipe → Want all of The Times? Subscribe.
