Last Entry

Bye...

Just not any fun any more.

Be well, eat well...

Lemon Gnocchi with Spinach and Peas (serves 4)

“Chez had a chance to pick the steak as the star and instead picked the side dish? Say it ain’t so!”

But the truth is this dish won the Star for 2/10/13 fair-and-square.

I hope you give it a try…

 - Chez


Ingredients

• 1 cup frozen baby peas (not thawed)
• 1 cup heavy cream
• 1/2 tablespoon dried hot red-pepper flakes
• 1 garlic clove, smashed
• 3 cups packed baby spinach (3 ounces)
• 1 teaspoon grated lemon zest
• 1 1/2 teaspoons fresh lemon juice
• 1 pound dried gnocchi
• 1/2 cup grated parmesan

Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.

 

Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.

 

Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain gnocchi.

 

Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with reserved cooking water if necessary.

 

Tortilla Soup (serves 4)

Time to get back into the swing of things with a Southwestern traditional dish that is filling, wholesome and downright delicious!

This one came in 'big-time' as the winner in our Salute to Mexico-themed meal of January 13 and Chez trusts that it will go over big in your household as well.

Ole!

- Chez

· 6 (6-inch) corn tortillas,
· 1 cup sun or safflower oil
· 1 coarse chopped onion
· 2 cloves garlic, minced
· 1 large poblano pepper - seeded, chopped
· 1 tbsp dried oregano
· 1 tsp powdered oregano
· 1 tsp cayenne pepper
· 1 tsp smoked (Spanish) paprika
· 1 tsp red pepper flake
· 1 tbs ground cumin
· 4 cups low sodium chicken broth
· 1 can (14.5 oz) diced tomatoes, undrained
· 1/4 cup silver tequila
· 1 tomato, diced
· 3 cups cooked shredded cooked chicken (from rotisserie chicken)
· Salt to taste

· 1 ripe avocado
· 2 oz (1/2 cup) shredded Queso Fresco cheese
· 1/2 cup chopped fresh cilantro plus more for garnish
· 1 lime, cut into wedges 
1.      Slice tortilla into ½ inch strips. Lay on cooling rack, exposed to the air overnight in order to dry them out.

2.      In a shallow sauce pan, heat oil to 350-400 and add strips in batches and fry until golden – 2-3 minutes. Place on paper towel-lined plate to drain and cool.

3.      In 3-quart pot, take on tablespoon of the hot oil along with the onion and sauté for 3-4 minutes, or until translucent.

4.      Add garlic and poblano pepper and continue to sauté for an additional 2 minutes

5.      Add dried oregano and powdered oregano, cayenne, paprika, red pepper flake and ground cumin and stir in for 30 seconds.

6.      Add broth, tomatoes with juice, tequila and bring to low boil, reduce heat to simmer and leave covered and undisturbed for 20 minutes.

7.      Add chicken, cilantro, fresh tomatoes and continue to simmer for 10 minutes.

8.      Season to taste with salt.

To serve, pit, peel, and cut the avocado into 1-inch pieces. Divide half of tortilla strips among the individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.