Here's something you might be interested in.
Ask a Hipster — Advice you didn't know you needed
Big Screen — Movie commentary
Blurt — Music's inside track
Booze News — San Diego spirits
Classical Music — Immortal beauty
Classifieds — Free and easy
Cover Stories — Front-page features
Drinks All Around — Bartenders' drink recipes
Excerpts — Literary and spiritual excerpts
Feast! — Food & drink reviews
Feature Stories — Local news & stories
Fishing Report — What’s getting hooked from ship and shore
From the Archives — Spotlight on the past
Golden Dreams — Talk of the town
The Gonzo Report — Making the musical scene, or at least reporting from it
Letters — Our inbox
Movies@Home — Local movie buffs share favorites
Movie Reviews — Our critics' picks and pans
Musician Interviews — Up close with local artists
Neighborhood News from Stringers — Hyperlocal news
News Ticker — News & politics
Obermeyer — San Diego politics illustrated
Outdoors — Weekly changes in flora and fauna
Overheard in San Diego — Eavesdropping illustrated
Poetry — The old and the new
Reader Travel — Travel section built by travelers
Reading — The hunt for intellectuals
Roam-O-Rama — SoCal's best hiking/biking trails
San Diego Beer — Inside San Diego suds
SD on the QT — Almost factual news
Sheep and Goats — Places of worship
Special Issues — The best of
Street Style — San Diego streets have style
Surf Diego — Real stories from those braving the waves
Theater — On stage in San Diego this week
Tin Fork — Silver spoon alternative
Under the Radar — Matt Potter's undercover work
Unforgettable — Long-ago San Diego
Unreal Estate — San Diego's priciest pads
Your Week — Daily event picks
Amy’s Grandmother’s Gnocchi
Recipe from Amy Dibiase, former executive chef, Roseville.
I have been cooking since a very young age. A lot of pasta and gnocchi. Soups and stews. I grew up in a very large Italian family, so there was always something going on with cooking. I was always surrounded by food, whether we were going to a party or to my grandmother’s for lunch after church. But I didn’t even really know what a chef was until I was in high school. We had to do a project on a possible occupation, and I chose to do mine on being a chef. It’s what made me decide to go to culinary school.
I went to the California Culinary Academy and am classically French trained. But there are always hints of Italian aspects of the food I do. Right now, for the restaurant I am making arancini, which are risotto balls that are deep-fried.
When I’m not working, I don’t cook very often. My boyfriend is a general manager at a restaurant, so we go out to eat a lot. Mostly at home, we make breakfast because that is the only time we are home. Or we make Mexican. I am from Maine, so I wasn’t even exposed to Mexican food until college. I like making carnitas.
At work, when we have a chance, we do some family-style meals with the staff. We make each other something to eat or whatever is leftover. We have specials every day — Sunday night is short-rib night, so if anything is left, all the cooks will stay after and make each other short ribs. And everyone wants to work Monday night because we make burgers. For special occasions at the restaurant, I make my grandmother’s gnocchi, which we cook together during the holidays. Your family’s favorite sauce will work great with gnocchi. We prefer a spicy bolognese.
INGREDIENTS
Serves 6
1 large russet potato (about 1 pound)
1 cup all-purpose flour
1 egg
1 tsp salt
1 tsp pepper
1 tsp nutmeg
HOW TO DO IT
Bake the potato until tender. Then, peel the skin off and cut into chunks, which you can mash with a fork or puree in a food processor.
Make a well in the center of the potatoes and sprinkle the flour all over. Add the egg to the well. Season with salt, pepper, and nutmeg and add more or less than a teaspoon, according to taste.
In small amounts, drag the flour into the egg using your fingertips. Continue incorporating until the potato/flour/egg mixture starts to form a dough.
Place the dough on a flat surface, like a cutting board. Form the dough into several small rounds and roll each round into tight logs with a diameter of the size of a nickel. Using a dough cutter or butter knife, cut the logs into one-inch pieces.
Cook the gnocchi in salted boiling water. Gnocchi are done when they float to the top of the pan. Drain and serve with sauce of choice. The gnocchi can be served later the same day or frozen and used at a later time, after a few seconds’ reheating in boiling water or hot sauce.
Here's something you might be interested in.
Amy’s Grandmother’s Gnocchi
Amy’s Grandmother’s Gnocchi
Recipe from Amy Dibiase, former executive chef, Roseville.
I have been cooking since a very young age. A lot of pasta and gnocchi. Soups and stews. I grew up in a very large Italian family, so there was always something going on with cooking. I was always surrounded by food, whether we were going to a party or to my grandmother’s for lunch after church. But I didn’t even really know what a chef was until I was in high school. We had to do a project on a possible occupation, and I chose to do mine on being a chef. It’s what made me decide to go to culinary school.
I went to the California Culinary Academy and am classically French trained. But there are always hints of Italian aspects of the food I do. Right now, for the restaurant I am making arancini, which are risotto balls that are deep-fried.
When I’m not working, I don’t cook very often. My boyfriend is a general manager at a restaurant, so we go out to eat a lot. Mostly at home, we make breakfast because that is the only time we are home. Or we make Mexican. I am from Maine, so I wasn’t even exposed to Mexican food until college. I like making carnitas.
At work, when we have a chance, we do some family-style meals with the staff. We make each other something to eat or whatever is leftover. We have specials every day — Sunday night is short-rib night, so if anything is left, all the cooks will stay after and make each other short ribs. And everyone wants to work Monday night because we make burgers. For special occasions at the restaurant, I make my grandmother’s gnocchi, which we cook together during the holidays. Your family’s favorite sauce will work great with gnocchi. We prefer a spicy bolognese.
INGREDIENTS
Serves 6
1 large russet potato (about 1 pound)
1 cup all-purpose flour
1 egg
1 tsp salt
1 tsp pepper
1 tsp nutmeg
HOW TO DO IT
Bake the potato until tender. Then, peel the skin off and cut into chunks, which you can mash with a fork or puree in a food processor.
Make a well in the center of the potatoes and sprinkle the flour all over. Add the egg to the well. Season with salt, pepper, and nutmeg and add more or less than a teaspoon, according to taste.
In small amounts, drag the flour into the egg using your fingertips. Continue incorporating until the potato/flour/egg mixture starts to form a dough.
Place the dough on a flat surface, like a cutting board. Form the dough into several small rounds and roll each round into tight logs with a diameter of the size of a nickel. Using a dough cutter or butter knife, cut the logs into one-inch pieces.
Cook the gnocchi in salted boiling water. Gnocchi are done when they float to the top of the pan. Drain and serve with sauce of choice. The gnocchi can be served later the same day or frozen and used at a later time, after a few seconds’ reheating in boiling water or hot sauce.
Comments