Gnocchi and Beets
For as long as I have known Victor, he has stated that he hates beets. Hates. Loathes. Despises. Doesn't like. Won't eat. You get the picture.
Naturally, I love them, but convincing Victor that they were good was not going to be an easy task. Then, again, I like a challenge once in a while.
I started off with golden beets and roasted them in the oven. He reluctantly tried them - and even more reluctantly said he didn't hate them.
I was on to something...
I tried them, again. He begrudgingly ate them - and liked them, again. This has happened more than a few times, now. Tonight, Victor cooked dinner and he cooked more golden beets - roasted in the oven with olive oil, garlic, and balsamic vinegar. Absolutely fabulously delicious.
He has come to the realization that he really likes beets - what he hates are pickled beets - those mushy things in a can that get put onto a salad. It's a good thing, because I have several different varieties of beet seeds that are getting planted in the garden this year!
Along with those beets, tonight, we had homemade gnocchi left over from last month when we were getting ready for the Blizzard of '17. He mixed it with pesto he had made late last summer from the basil in the garden. It's nice to be able to reach into the freezer and get real food.
Now I have to start working on cabbage...
Stuffed Chicken Breast
We were watching Jacques Pepin on PBS the other night and I marvelled at how he just keeps going - creating fantastic meals with a minimum of effort. I also liked that he has embraced technology while still being true to classic flavors.
I especially like him using the food processor for things like puff pastry dough or pâte à choux. I remember a million years ago when I worked at The Riviera Dinner House making several hundred little cream puffs every Sunday morning for Brunch. I worked 2pm until 10 pm as a cook on Saturday night, and then 10pm to 2am as bartender - and then back in at 7am to start Sunday brunch. At 2pm, Gracie - the owner - and I would go out drinking at the local bars and restaurants at West Portal - The Philosopher's Club and Batmal's, sometimes The Portal's. By 7pm I was pouring myself to bed. It was 1974. Sweet youth, indeed.
All of that pâte à choux was made by hand - and then filled with sweets and savories. I made cream puff swans, crab-stuffed mini's... Usually, I just used up leftovers and reworked them and made them look all nice and fancy. It's serious waste-not-want-not when you're working for a mom and pop establishment. It taught me a lot.
It was along those lines that I came up with the stuffing for the chicken breasts. I had a small piece of ham left from dinner the night before, a small piece of toscano cheese with black pepper, a half an onion, and some mushrooms. The onion, ham, and mushrooms went into the food processor and were chopped pretty fine. I put it all into a skillet and sauteed it in a bit of butter and olive oil until everything was fragrant. I let it cool a bit and then stirred in the cheese that had been shredded.
I cut pockets in the chicken, stuffed them, and then into the oven they went for about 20 minutes.
Really simple. Really good.
Using up those odds and ends is important - and it really is amazing how good the one-off meals can be. It's my favorite way to make macaroni and cheese or a pot of soup in winter - or salads in summer. I didn't tell Nonna she was eating mushrooms and she cleaned her plate.
Jacques made a great pastry ring with chocolate and cream... I'm thinking I'm going to have to get crazy and make something like it...
There are just not enough meals in a day...
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