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Check here for the full archive of recipe collections.
Check here for the full archive of recipe collections.
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.
Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.
From chocolate to red velvet to lemon, there are few things as inviting as a homemade cake. Check out this variety of recipes.
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Try these Ingredient Substitutions when you're in a bind!
Try these Ingredient Substitutions when you're in a bind!
Simple solutions for healthier cooking.
Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy!
A pinch of this, a dab of that... click here for a printable conversion chart. Keep this posted on your refrigerator for easy reference!
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What' For Lunch?
Sausage Gnocchi - Harvest Restaurant
Russet Potato 2#
A.P. Flour 1 ½ cup
Egg Yolks 3 large
Kosher Salt 1 teaspoon
Boiling Water 6 quarts
Procedure: Bake potatoes for 1 hour at 350 degrees. Grate potatoes by hand with a grader (use many layers of gloves, potatoes are extremely hot), or pass through a food mill. Place shredded potatoes on a wood board and make a well in the center of them. Sprinkle a layer of flour, then add egg yolks, add salt then half of the remaining flour and cut with a pastry scraper. Once all of the moisture has been obsorbed, lightly knead until a consistant dough ball is formed. Do not over knead! Cover dough with plastic wrap and a hot damp towel. Cut a half inch slice from dough and roll into a rope. Make one inch cuts from rope and roll into a tight ball. Roll dumplings over a fork and blanch in boiling water until dumplings float. Immediately place in ice bath. Strain well and dress with olive oil before placing in walk-in.
For the dish:
Sausage 8 oz
Sunchokes 3 each
Red Bell Pepper 1 each
Wild mushroom 2 ounces
Garlic 1 tablespoon
basil 1/2 ounce
parlsey 1/4 ounce
Chicken stock 9 ounces
White wine 4 ounces
Parm cheese 1/4 cup
Tuffle oil to liking
In a large saute pan, heat oil on med high heat and saute sausage until slightly brow, then add sunchoke, Gnocchi, bell peppers and saute. Once Gnocchi is browned and garlic then deglaze with wine. Once wine is reduced add stock, heat then add parmesan cheese, season with salt and fresh cracked pepper, garnish with herbs and truffle oil.
