Roasted Sunchokes

Sunchokes, also known as Jerusalem artichoke, is a species of sunflower native to the eastern United States. Native Americans enjoyed digging up these delicious tubers and eating them for centuries before the colonialists settled. The main carbohydrate in sunchoke, inulin, is a prebiotic that breaks down into fructose instead of glucose during digestion. For diabetics in particular, this makes the sunchoke a good substitute for other starchy foods such as potatoes.

Serves 4
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1 lb. sunchokes, washed, scrubbed and sliced
1 to 2 tablespoons olive oil
1 to 2 cloves garlic, sliced
sea salt and pepper to taste
1 tablespoon fresh rosemary, chopped

Preheat oven to 180c (350f). Toss sunchokes with oil, garlic, salt and pepper and place on a baking sheet. Cook until golden and starting to brown, about 20 to 30 minutes, depending on size.

The Culinary Chase's Note: I love the flavors coming from the roasted sunchokes; a bit like parsnip with a slight smokey hint.  When raw, it has a taste similar to jicama or water chestnuts, which makes it a great addition in salads. When choosing a sunchoke, find ones that are moist and smooth, not dry or wrinkled. They'll keep, refrigerated, for about a week. Just like potatoes, sunchokes can be baked, boiled, steamed, fried, and stewed. However, they will cook faster than potatoes and can easily be turned to mush in a matter of minutes if you do not monitor them closely. Keep your eye on them and remove from the heat source as soon as you can easily pierce with a skewer.

Fresh Spring Rolls (Nem Cuon)

Also known as a summer roll, this healthy version of finger food is a popular Vietnamese dish. This recipe is from Rick Stein's cookbook, Rick Stein's Far Eastern Odyssey. I've been following Mr. Stein for over a decade now and love his cooking shows especially those that highlight local producers. He's a gentle soul to watch and would like to meet him one day. I love these rolls for their freshness and because the ingredients (except the prawns) are raw, they retain all vitamins and minerals.

Serves 4 as a snack
recipe adapted from Woman & Home
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25g dried rice vermicelli noodles
8 x 22cm (8 3/4 in.) dried Vietnamese rice papers (banh trang)
leaves from 2 to 3 sprigs of fresh mint
2 to 3 sprigs Thai sweet basil (can use Italian basil if Thai isn't available)
8 large cooked, peeled prawns, halved lengthways
50g fresh bean sprouts

Vietnamese Dipping Sauce (Nuoc Cham):
2 tablespoons fresh lime juice
2 tablespoons fish sauce
1 tablespoon sugar
1 tablespoon fresh ginger, very finely chopped
1 red bird's eye chili, thinly sliced
1 garlic clove, very finely chopped
1 tablespoons water

To make the dipping sauce, combine ingredients.

To assemble the spring rolls, have all the filling ingredients ready and to hand dip 1 rice paper into a shallow dish of cold water. Leave to soften for about 1 minute, then remove and lay on a wet tea towel. In the center of the rice paper arrange small amounts of mint leaves, basil leaves, 2 prawn halves, noodles, bean sprouts in layers. Fold the edge of the paper closest to you over the filling, fold in the sides and then roll up away from you to secure everything in a neat parcel. Set the assembled roll aside on 1 half of a damp tea towel, and cover with the other half to prevent drying out. Repeat this process with the remaining rice papers, distributing the ingredients equally between them and setting them aside under the folded damp tea towel. When all are made, arrange on a serving platter and serve with the dipping sauce.

The Culinary Chase's Note: These are so light and delicious! I used 16cm rice paper so either will suffice. When rolling up the rice paper, make sure not to roll too tightly as the paper might tear.

By the Glass Tasting Note: As the title suggests look for a fresh white wine when pairing this dish. That means a recent vintage, a wine that has not been barrel fermented or oak aged and preferably from an aromatic varietal such as Riesling from a cool climate. Canada serves up many fine cool climate Rieslings. Charles Baker's Picone Vineyard Riesling from Niagara is a revelation, while Thirty Bench has made top end dry Riesling accessible at reasonable prices. Across the border, many fine Rieslings are also being made (but not where you might think). Michigan may be the leading state in terms of modern polished dry Riesling but of course New York's Finger Lakes is the recognized king of American Riesling.

Earl Grey Shortbread

Shortbread is a dessert that was once reserved for Christmas but is now enjoyed on any occasion. It's been with us for centuries and ancient records trace this cookie as far back as Medieval and Elizabethan times. Shortbread has been attributed to Mary, Queen of Scots who was said to be very fond of Petticoat Tails (the shortbread resembled the shape of bell-hoop petticoats worn by ancient Court ladies).  Back then it was a thin, crisp, buttery shortbread flavored with caraway seeds. Shortbread was an expensive luxury and a treat reserved for special occasions such as weddings, Christmas and New Year. In Shetland it was traditional to break a decorated shortbread cake over the head of a new bride on the threshold of her new home. The custom of eating shortbread at New Year has its origins in the ancient pagan Yule Cakes which symbolized the sun.

Makes about 64 cookies
recipe adapted from Canadian Living
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175ml (3/4 cup) unsalted butter, softened
75ml (1/3 cup) granulated sugar
1 1/2 teaspoons ground Earl Grey tea leaves
1/2 teaspoon finely grated orange zest
375ml (1 1/2 cups) all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon salt

In a large bowl, beat together butter, sugar, Earl Grey tea leaves and orange zest until light.  Stir in flour, cornstarch and salt. Knead to make a smooth dough. Between lightly floured waxed paper, roll out dough to 1/4 inch (5mm) thickness. Using a 2 x 1 inch leaf-shaped cutter, cut out shapes, re-rolling scraps. Place on waxed paper-line baking sheet. Press knife down center of each leaf to make the vein. Chill until firm, about 30 minutes.

Preheat oven to 160c (325f). Place 1 inch (2.5cm) apart on parchment paper-lined baking sheets. Bake until firm and golden, about 16 minutes. Let cool on pans for 5 minutes, transfer to racks and let cool completely.


The Culinary Chase's Note: What a lovely twist on one of my favorite cookies.  If you want to change teas, use 1 1/2 teaspoons of ground green tea leaves in lieu of Earl Grey tea and orange zest.  Or, for Chai shortbread, use 1 1/2 teaspoons of ground black tea leaves, 1/4 teaspoon ground ginger and a pinch each of ground cloves and cardamom instead of Earl Grey and orange zest.  Enjoy!

Ultimate Pork Back Ribs

Some say it's the sauce that makes the ribs taste great but I believe it's a combination of how slowly the meat is cooked with the addition of a sauce. This dish is a lip-smacking crowd pleaser and your family and friends will be doing an Oliver Twist rendition of, "more ribs, please!" The word origins of barbecue is vague, but the most plausible theory states that it is a derivative of the West Indian term "barbacoa," which is a method of slow-cooking meat over hot coals. Bon Appetit said the word comes from an extinct tribe in Guyana who enjoyed "cheerfully spit roasting captured enemies."

Serves 8
recipe adapted from Compliments
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2.2kg (5 lbs.) pork back ribs
1 tablespoon salt
1/4 teaspoon pepper
2 L (8 cups) cold water
1 onion, coarsely chopped
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
6 cloves garlic, minced

BBQ Sauce:
250ml (1 cup) ketchup
125 mL (1/2 cup) brown sugar
60 mL (1/4 cup) soy sauce
60 mL (1/4 cup) cider vinegar
60 mL (1/4 cup) hoisin sauce
2 teaspoons minced garlic
3 teaspoons grated fresh ginger

Preheat oven to 180°C (350°F). Using a sharp knife, score the membrane on the inside of the ribs, making vertical cuts between each rib. Rub ribs with salt and pepper, and place in a large roasting pan. Top with water, vegetables and garlic, cover with foil and cook in the oven for 2 1/2 hours.

Meanwhile, combine all of the sauce ingredients in a medium saucepan and simmer over low heat until the sauce thickens and reduces almost by half, about 30 minutes.

Remove ribs from liquid and place on paper towel to drain. Preheat grill to medium-high. Divide sauce into two portions and brush one portion liberally over ribs. Grill 3 to 5 minutes per side, basting with sauce as you go (discard sauce leftover from basting).  Serve ribs with reserved sauce or save for a separate use.

The Culinary Chase's Note: These ribs have to be the best I've tasted thus far!! Cooking the ribs in the oven makes them fork tender and it's a good idea to cut the back ribs in half before grilling otherwise they might fall apart.

By the Glass Tasting Note: I love the incorporation of some Asian elements here. When looking for a wine to match the gooey richness of ribs dripping in a sweetened barbeque sauce you need big luscious red wines full of ripe fruit and exotic spice elements. Many New World Shiraz are now dropping in a dash of Viognier which lends an exotic perfume to those wines making them perfect for dishes like this that blend classic American dishes with exotic elements.

Baked Mushroom topped Brie

Mushrooms are a valuable health food - low in calories, high in vegetable proteins, iron, zinc, fiber, essential amino acids, vitamins and minerals. They have a long history of use in Traditional Chinese Medicine (6,000 years) and are known as some of the most potent immune boosters and disease fighters. Shiitake (for centuries called "Elixir of Life" ) has been licensed as an anti-cancer drug by the Japanese FDA. Lentinan has shown some effect on bowel cancer, liver cancer, stomach cancer, ovarian cancer and lung cancer. Reishi  contains calcium, iron and phosphorus as well as vitamins C, D, and B. Brown mushrooms (crimini) are rich in flavor and an excellent source of selenium, riboflavin (vitamin B2), vitamin B5, copper, niacin (vitamin B3), potassium and phosphorus. Not too shabby for fungus that has no roots, leaves, flowers or seeds!

Serves 8 (as an appetizer)
recipe adapted from Nat Decants
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250g (1/2 lb.) mushrooms, chopped
125ml (1/2 cup) onions, coarsely chopped
50ml (1/4 cup) finely chopped walnuts
1 large clove garlic, sliced
1/2 teaspoon each chopped fresh thyme, rosemary and black pepper
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 (200g) cold Brie 
2 tablespoons finely minced fresh parsley or chives (optional)

Combine mushrooms, onions, walnuts, garlic, thyme, rosemary and pepper. Heat oil in large skillet over medium heat; cook and stir mushroom mixture for 5-7 minutes or until all liquid has evaporated. Stir in vinegar and cook 1-2 minutes. Remove from heat and cool to room temperature; cover and chill.

Preheat oven to 180c (350f). At serving time slice the wheel of Brie in half horizontally and place cut side up on oven-proof serving plate or baking pan. Spoon the topping evenly on cut surfaces of Brie. Bake 8-10 minutes or until cheese is beginning to melt. Sprinkle parsley or chives on top to garnish if desired. Serve with thinly sliced whole wheat baguette or plain crackers.

The Culinary Chase's Note: Earthy flavors and the creamy rich brie make for a delicious appetizer.

Pissaladière (French Onion Tart)

Pissaladière is a simple tart and is sometimes referred to as a white pizza. It originates in the South of France and people buy it to eat on the street. The name is derived from the Provencal word pissala or pissalat which describes a richly-flavored paste made from the salting and fermentation of tiny anchovy-like fish caught off the coast of Nice. Serve in very thin wedges, much smaller than pizza slices, because it's a snack food rather than a meal.

For the Dough:
1/2 teaspoon granulated sugar
1 package active dry yeast
1 cup lukewarm water
3 1/4 cups all-purpose flour
1 teaspoon salt
1 tablespoon olive oil

Topping:
1/4 cup extra-virgin olive oil
6 onions, peeled and thinly sliced
1 tablespoon sugar
Salt and freshly ground black pepper
1 tablespoon Herbes de Provence (or a mix of dried thyme, basil, rosemary and oregano)
6 - 8 kalamata olives (or your favorite), torn up
6 anchovy filets, packed in oil

For the dough, dissolve yeast and sugar in lukewarm water and set aside for 5 minutes. In large mixing bowl, combine 2-3/4 cups flour and the salt; stir yeast mixture and oil into the flour until a dough forms. On a lightly floured work surface, knead the dough about 10 minutes, working in remaining flour until dough is`not sticky. Place in a lightly oiled bowl, cover with plastic wrap and let rise until double in size, about 40 minutes. Punch the dough down and on a lightly floured surface.

For the topping, heat oil in a large frying pan over medium heat. Add onions, sugar, salt and pepper. Cook for 10 minutes then start to stir around. The onions are to stay white and not browned.  Cover and cook over medium low heat 15-20 minutes until you achieve a marmalade-like consistency.

Preheat oven 180c (350f). Roll dough out on counter with small amount of flour. Place dough on a baking tray and top with the onion mixture, thyme, torn olives and anchovies. Bake 30 minutes or until crust is cooked.

The Culinary Chase's Note: Enjoy this served hot or at room temperature and you can also use puff pastry.

BLOG ACTION DAY 2010: WATER

Right now, almost a billion people on the planet don’t have access to clean, safe drinking water. That’s one in eight of us.

Unsafe water and lack of basic sanitation cause 80% of diseases and kill more people every year than all forms of violence, including war. Children are especially vulnerable, as their bodies aren't strong enough to fight diarrhea, dysentery and other illnesses. The UN predicts that one tenth of the global disease burden can be prevented simply by improving water supply and sanitation.

But, water moves beyond just a human rights issue. It’s an environmental issue, an animal welfare issue, a sustainability issue. Water is a global issue, deserving a global conversation.
 

Blog Action Day 2010: Water from Blog Action Day on Vimeo.

Did you know?:

1. Unsafe drinking water and lack of sanitation kills more people every year than all forms of violence, including war. Unclean drinking water can incubate some pretty scary diseases, like E. coli, salmonella, cholera and hepatitis A. Given that bouquet of bacteria, it's no surprise that water, or rather lack thereof, causes 42,000 deaths each week.
2. More people have access to a cell phone than to a toilet. Today, 2.5 billion people lack access to toilets. This means that sewage spills into rivers and streams, contaminating drinking water and causing disease.
3. Every day, women and children in Africa walk a combined total of 109 million hours to get water. They do this while carrying cisterns weighing around 40 pounds when filled in order to gather water that, in many cases, is still polluted. Aside from putting a great deal of strain on their bodies, walking such long distances keeps children out of school and women away from other endeavors that can help improve the quality of life in their communities.
4. It takes 6.3 gallons of water to produce just one hamburger. That 6.3 gallons covers everything from watering the wheat for the bun and providing water for the cow to cooking the patty and baking the bun. And that's just one meal! It would take over 184 billion gallons of water to make just one hamburger for every person in the United States.
5. The average American uses 159 gallons of water every day – more than 15 times the average person in the developing world. From showering and washing our hands to watering our lawns and washing our cars, Americans use a lot of water. To put things into perspective, the average five-minute shower will use about 10 gallons of water. Now imagine using that same amount to bathe, wash your clothes, cook your meals and quench your thirst.

While these facts may be grim, there is hope for real solutions as more and more people around the world are waking up to the clean water crisis. Earlier this year, the UN declared access to clean water a human right and groups like charity: water and Water.org continue to work tirelessly to bring water access to the developing world. 

Blog Action Day was founded by Collis & Cyan Ta'eed in the summer of 2007. With the support of their team at Envato in Australia as well as numerous volunteers, they recruited thousands of bloggers to write about the issue of Environment on October 15, 2007 – making the first Blog Action Day an immediate and quite unexpected success.

In 2009, Collis & Cyan asked the team at Change.org, the world's leading blog network for social issues, to take over responsibility of Blog Action Day and expand its reach. We were honored to accept the offer and are excited to be taking over the operations of Blog Action Day 2010.

Preparing for Blog Action Day 2010 has been a true team effort, and we would like to thank the many people who have made it possible, including Seth Brau for the Blog Action Day 2010 video and Audio Dregs for the music.

Lemon Squares

This light citrusy dessert was one I used in lieu of lemon meringue pie for our Thanksgiving dinner last weekend. Lemon squares have been in my family since the turn of the last century. Both sides of my family had their own version of this delicious dessert. My grandmothers and aunts all had a sweet tooth (or perhaps their husbands did!) and I can recall with fondness the large selection of baked goodies waiting to be consumed after an ample meal.

Makes 24 squares
recipe adapted from Canadian House & Home magazine
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Crust:
1 cup butter
2 cups flour
1/2 cup sugar
pinch of salt

Lemon Curd:
4 eggs
1/2 cup fresh lemon juice
1 teaspoon lemon zest
2 cups sugar
1/4 cup flour
1 teaspoon baking powder
icing sugar, for garnish

Preheat oven to 180c (350f). To make crust, mix all crust ingredients in a food processor until combined. Press into a parchment-lined 9"x13" pan and bake for 20 minutes. Mix lemon curd ingredients together in a food processor, then pour onto baked crust and bake for 20 to 25 minutes. Allow to cool, then sprinkle liberally with icing sugar. Cut into 2-inch squares.

The Culinary Chase's Note: Buttery shortbread topped with an irresistible lemony goodness, is it any wonder these squares didn't last long! Some lemon square recipes use icing sugar instead of sugar in the crust so you be the judge. Enjoy!

Curried Squash and Lentil Soup

Who doesn't enjoy a hearty soup? Soup has been around forever (dating back to prehistoric man) and is a perfect comfort food for rich and poor, healthy people and invalids. Lentils are a very good source of cholesterol-lowering fiber and are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. Lentils also provide good to excellent amounts of six important minerals, two B-vitamins, and protein-all with virtually no fat.

Serves 4 to 6
recipe adapted from Gourmet magazine
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3 tablespoons vegetable oil
2 tablespoons unsalted butter
1 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 tablespoons minced peeled ginger
1 tablespoon curry powder (preferably Madras)
1 cup red lentils, picked over and rinsed
4 to 6 cups of water
1 teaspoon fresh lemon juice, or to taste

For coriander oil:
1/2 cup chopped coriander (cilantro)
1/2 cup vegetable oil

To make the soup, heat oil with butter in a large heavy pot over medium heat until foam subsides, then cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes. Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes. Add lentils and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with salt and pepper.

Purée coriander, oil, and 1/2 teaspoon salt in a blender. Serve soup drizzled with cilantro oil.

The Culinary Chase's Note: Delicious flavors coming from this dish. If you like, ladle soup over cooked basmati rice and top with coriander oil. A soothing soup that's perfect for a cool evening.

By the Glass Tasting Note: Look for a wine that blend rich exotic notes with some textural richness. Viognier from California's Central Coast makes sense as would a good example of Gewurztraminer. If you are feeling adventurous go for a fortified wine with some residual sweetness and exotic character to work with spice in the dish; a Pedro Ximenez (PX) Sherry might be an intriguing selection.

Insalata Verde Milanese (Milanese Green Salad)

I enjoy watching decorating or home improvement shows and it was from an episode of Restaurant Makeover where Massimo Capra demonstrated his version of a green salad.  Pears are members of the rose family and related to the apple and to quince.  They are a good source of vitamin C and copper.  Vitamin C stimulates white cells to fight infection and copper helps protect the body from free radical damage.  A nice, light crunch from the sweet pears and creamy texture from the cheese make this salad a crowd pleaser.

Serves 4
recipe adapted from Massimo Capra
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175g (6 oz.) baby spinach
small white onion, thinly sliced
1 Bosc pear, julienned
100g Gorgonzola, crumbled
small handful walnuts
1/4 cup olive oil
1 tablespoon red wine vinegar
1 to 2 teaspoons honey
salt and freshly ground black pepper

Wash and dry spinach and place in a large bowl. For the vinaigrette, whisk together the oil, vinegar and honey in a small bowl until the vinaigrette starts to thicken (about 2 minutes). Or alternatively, add to a container with a lid and shake vigorously until sauce starts to thicken. Add onion and pear to the spinach and gently toss. Add vinaigrette and toss to combine. Divide among 4 plates finishing off by adding walnuts and Gorgonzola. Season with salt and freshly ground black pepper.

The Culinary Chase's Note: Pear and Gorgonzola are a favorite combo for me and this recipe created unusual but delicious results. The recipe calls for Bosc pears (retains crispness even when ripe) but you can also use other pears such as Comice or Red Bartlett for extra color. Whichever variety is selected, it is important that the pears are not overly ripe and still have some crunch.

Beef Stroganoff

This dish has been around for a long time but only became popular in the 1950's in North America. As you can well imagine, there are numerous variations of this Russian recipe. The Art of Russian Cuisine, says "it is doubtful that Beef Stroganoff (named after Count Pavel Stroganoff, a 19th century Russian diplomat) was his or his chef's invention since the recipe was included in the 1871 edition of the Molokhovets cookbook which predates his fame as a gourmet. Not a new recipe, by the way, but a refined version of an even older Russian recipe, it had probably been in the family for some years and became well known through Pavel Stroganoff's love of entertaining."


Serves 4
recipe adapted from Epicurious
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2 1/2 lb. piece beef tenderloin, well trimmed, meat cut across the grain into strips
2 tablespoons vegetable oil
2 tablespoons butter
1/4 cup finely chopped shallots
1 lb. small button mushrooms, thickly sliced
1 cup beef broth
2 tablespoons Cognac
3/4 cup crème fraîche or sour cream
1 to 2 teaspoons Dijon mustard
1 tablespoon chopped fresh dill
12 ounces wide egg noodles
1 tablespoon paprika

Season meat with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to a bowl.

Melt butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in crème fraîche and Dijon mustard. Add meat and any accumulated juices from the meat. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper.

Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Divide noodles among plates. Top with beef sauce. Sprinkle generously with paprika.


The Culinary Chase's Note: Awesome flavors!  I scoured the web for what I thought would be an easy task and finally found this recipe from Epicurious in their 1999 issue.  I didn't use as much oil in the pan as the recipe calls for as I like to flash-fry the beef (about 1 teaspoon) and remember not to overcrowd the strips of beef when cooking.

Brown Butter Babies

It's difficult to keep everyone out of the kitchen while these cookies are baking in the oven. Cookie is derived from the Dutch word koekje, meaning "small or little cake".  According to culinary historians, cookies were born as test cakes. A small amount of cake batter was baked to test the oven temperature. The earliest cookie-style cakes are thought to date back to 7th century Persia A.D. (now Iran), one of the first countries to cultivate sugar.

Makes 30 cookies
recipe adapted from Canadian Living
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175ml (3/4 cup) unsalted butter
375ml (1 1/2 cups) packed dark brown sugar
1 egg
1 egg yolk
1 1/4 teaspoon vanilla
500ml (2 cups) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon each baking soda and salt
3 tablespoons granulated sugar
30 walnut halves or pecans

Preheat oven to 180c (350f). In a small saucepan, cook butter over medium heat until brown and nutty, about 5 minutes. Let cool.

In a large bowl, beat brown sugar with cooled butter until fluffy. Beat in egg, egg yolk, and vanilla. In a separate bowl, whisk together flour, baking powder, baking soda and salts; stir into butter mixture in 2 additions. Roll by rounded 1 tablespoon into balls; roll in granulated sugar. Place, about 8cm (3 inches) apart, on parchment paper-lined baking sheets. With the bottom of a glass or measuring cup, press to scant 1cm (1/2 inch) thickness. Press walnut half into center of each. Bake until golden, 12 to 14 minutes. Let cool on pans on racks for 3 minutes; transfer to racks and let cool completely.

The Culinary Chase's Note: Delicious butterscotch flavor coming from these cookies. I used brown sugar instead of dark brown only because that's what I had in my pantry and couldn't be bothered to go to the store. In any case, these turned out quite well and I have to say are very addictive.

By The Glass Tasting Note: Brown sugar always brings my mind back to the wines of Madeira and Portugal. A sweet Malmsey Madeira with some time spent in the cellar would be a sublime choice but for those looking for a more affordable and easy to find alternative try a Tawny Port - a 20 year old works best but for a 10 Year Old version such as Dow's or Taylor's - just be sure to stick away from the more feminine styles such as Warre's Otima which are fantastic in their own right but better served on their own.

Gnocchi with Asparagus, Chorizo with Roasted Red Pepper Sauce

Gnocchi (pronounced nee-okkee), are Italian dumplings and are most often made with potatoes, although they can also be made from flour, squash, cheese or even polenta. They're fantastic with all sorts of sauces, from a simple summer tomato sauce to the richest winter meat sauce. Gnocchi recipes date back to the twelfth century and are most common in the Northern regions of Italy such as Veneto.
If you like this recipe, then you might also like: Eggplant Gnocchi with Brown Butter and Pine Nut Sauce or Pumpkin Gnocchi.

Serves 4
recipe adapted from Tidings Magazine
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Gnocchi:
2 Yukon gold potatoes
1 egg, beaten
4 tablespoons Parmesan, grated
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter, melted
1 teaspoon salt
3/4 teaspoon freshly ground pepper
1 1/2 cups all-purpose flour

Roasted Red Pepper Sauce:
2 large red bell peppers
1 to 2 tablespoons extra virgin olive oil
1 clove garlic, minced
1 to 2 teaspoons fresh lemon juice

To make the roasted red pepper sauce, grill peppers until charred on all sides. Remove from heat and place in a plastic bag. When cool enough to handle, peel skin, remove seeds and place peppers and garlic in a food processor or hand blender and purée until smooth. Add olive oil, lemon juice and salt and pepper to taste.

For the gnocchi, preheat oven to 425f (218c). Bake potatoes in oven for 1 hour. Remove from oven and let cool for 10 minutes. Cut each potato in half and scoop out the flesh. Press through a food mill or ricer into a medium bowl. Gently using your hands, stir in the egg, parmesan, oil, butter, salt, pepper and 1 cup of four. Stir just enough to combine everything. Work the mixture into a smooth ball. The dough should feel a little soft and tacky, but not sticky.

Turn the dough out onto a floured work surface then cut the ball into inch-thick slices. Roll each slice into a ball. Using the palms of your hands, roll each ball back and forth on the work surface until it becomes a long snake that is 14 to 16 inches long. Sprinkle the dough with a little flour as needed so that it does not stick to the work surface or your hand.

Cut each snake into gnocchi-sized pieces (about 1 1/2 inches long). Cover with a cloth so they do not dry out. Bring a large pot of salted water to a boil, and keep a large bowl filled with ice water; set aside. Add a handful of gnocchi to the pot at a time. Do not lose the boil in the pot; once the gnocchi float back to the surface, wait a minute, then take them out. Place into the ice water to cool. Once cooled, remove. Place a mid-size pan with a little oil and some butter over medium heat. Once the butter has foamed, add the gnocchi and some salt and pepper and cook until each side is crispy-looking.

To plate up, add a bit of the sauce followed by asparagus, chorizo and gnocchi.

The Culinary Chase's Note: I've never tasted fried gnocchi and so glad I did as it was delicious! You can also boil the potatoes but remember to leave the skin on and peel once cooled. Prepare the asparagus the way you like (i.e. steamed, poached, grilled) and pan fry the chorizo. Lovely combination of flavors.