Gnocchi

German Veal-Burger with Garlic/Herb Butter, Gnocchi, Peppers & Onions

:

German Veal-Burger with Garlic/Herb Butter, Gnocchi, Peppers & Onion

:
:
I have made dozens, maybe even hundreds, of honest attempts to love the American Burger – unfortunately, most of the time, my honest attempts have failed miserably. 😦
This includes restaurants of all price points, even when, because of its simple nature, most burgers are consumed in simple joints. (I don´t want to go into the pitiful, sorry nonsense of the $100.00 or $1000.00 burger here)
While, in a long lifetime, I had a few spectacular good ones, lots of mediocre ones and, unfortunately, hundreds of lousy ones, generally the American burger is mostly a sorry excuse of a meal or snack. Most of the time, even when it starts out as a perfectly fine little disk of decent ground beef or other protein, most of the time it will then be mistreated every step of the way until it finally reaches the inside of your mouth where you´ll mostly experience a nasty mix of  grey, tasteless dry meat, inferior buns, stale raw onions and tomatoes, limp lettuce and a few squirts of the cheapest mayo and mustard available this side of Bangladesh.
While this may sound harsh, I fully stand behind these words as being the honest truth.
Now, on the other hand, why not take this precious ground meat (beef/ pork/ game/ turkey, seafood, etc, etc, and season it well, add some more ingredients to make it light, juicy, tasty and pretty, then pair it with proper condiments and sidings.
Not MORE, but BETTER ingredients, condiments, and sides, to give puck-shaped ground protein the respect it deserves  ! 🙂
Or, maybe try the ground meat patties the rest of the World enjoys in thousands of different variation, typically starting out with ground protein, adding interesting, good ingredients to make it BETTER and more APPEALING, then serve it with STUFF that tastes good, looks good and makes one feel good, such as the little gem on this page. 🙂
:
Bon Appétit !   Life is Good !
:
:
Click here for more German Food  on  ChefsOpinion
:

Click here to read  “Why Are Most American Burgers Crap  ?“  on  ChefsOpinion
:

divide the gnocchi/veggies onto 4 serving plates

:

sprinkle with finely grated Parmigiano-Reggiano

:

German Veal-Burger with Garlic/Herb Butter, Gnocchi, Peppers & Onion

:

German Veal-Burger with Garlic/Herb Butter, Gnocchi, Peppers & Onion

:

top with a veal patty each, top the patty with 1 oz garlic/herb butter

:
:
:

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

:
:
:

:
:
:
:

Gnocchi, Brussels Sprouts And Grape Tomatoes “Almondine”

>
>
Gnocchi? Check!
Almonds? Check!
Brown Butter? Check!
Grape Tomatoes? Check!
Brussels Sprouts? Check!
Parmigiano Reggiano? Check!
>
Wonderful, Beautiful , Tasty Dish? Check! Check! Check!
>

Bon Appétit !   Life is Good !
>
>
Click here for  more  Gnocchi  on  ChefsOpinion
>
>
Gnocchi Recipe:
>
Ingredients:
1 lb Russet potatoes,   cooked, peeled, mashed
A/P flour,   sifted – as needed
2 Eggs,  whole, whisked
Kosher salt, to taste
Cayenne pepper, to taste
1 0z Butter
>
Method :
Add egg, seasoning and flour to potatoes, mix lightly until smooth.
Shape into gnocchi.
Make light indentations with a fork.
Cook a sample in simmering salted water. If too soft, add flour. If too dense, add egg.
Cook gnocchi in simmering water until gnocchi float. Remove with slotted spoon into strainer. Saute in melted butter.
>
>
>

Gnocchi, Brussel Sprouts And Grape Tpmatoes "Almondine"

Gnocchi, Brussels Sprouts And Grape Tomatoes “Almondine”

>

Gnocchi, Brussel Sprouts And Grape Tpmatoes "Almondine"

Gnocchi, Brussels Sprouts And Grape Tomatoes “Almondine”

>

Gnocchi, Brussel Sprouts And Grape Tpmatoes "Almondine"

Gnocchi, Brussel Sprouts And Grape Tomatoes “Almondine”

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>

Beef Medallions, Gnocchi And Truffled Eggs

>

>
Gnocchi,  in a slightly different shape as the Italian version, are very popular in Germany, especially in the south – namely, in  Baden-Württemberg and Bayern.
Our “Gnocchi” consist of the same basic ingredients, potatoes, flour and egg, but they are slightly different in shape -more elongated than the Italian version.
We prepare them savory or sweet. We use rye or wheat flour, add eggs or not, add potatoes or not, fry them or simmer them, saute them after simmering or not, and do basically whatever we want to do with them 🙂 (Unlike our Italian friends, who are pretty set on how to do their own gnocchi).
As for the name given to our versions, we are pretty flexible as well: Schupfnudel, Fingernudel, Baunzen, Dradewixpfeiferl, Erdepfebaunkerl, Schopperla, Bauchstecherla, and even “Bubenspitzle“, which literally translates into “little boys’ willies” – look at the pic and you’ll understand 🙂
Btw- If you wonder about the rather unrefined addition of a couple of slices of tomatoes- the texture and fresh taste of the tomatoes compliment the gnocchi, eggs and beef perfectly.
The entire recipe below serves 2 big eaters, or 4 with a smaller appetite…..
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Gnocchi  on  ChefsOpinion
>
>
P.S.
Jamaican Dumplings – Sinkers (round) or Spinners (bubenspitzle shape)  are another, even more distant version -made mostly of flour and water; they are fried (Jonny Cakes),  simmered, or first simmered and then fried. Add cornmeal, baking powder and sugar, then fry them and you have Festival.
>
Click here for  Jamaican Dumplings  on  ChefsOpinion
>
>
Gnocchi Recipe:
>
Ingredients:

1 lb Russet potatoes,   cooked, peeled, mashed
A/P flour,   sifted – as needed
Eggs,  whole, whisked
Kosher salt, to taste
Cayenne pepper, to taste
1 0z Butter
>
Method :
Add egg, seasoning and flour to potatoes, mix lightly until smooth.
Shape into gnocchi.
Make light indentations with a fork.
Cook a sample in simmering salted water. If too soft, add flour. If too dense, add egg.
Cook gnocchi in simmering water until gnocchi float. Remove with slotted spoon into strainer. Saute in melted butter.
>
>

Beef Medaillons, Gnocchi And Truffled Eggs

Beef Medallions, Gnocchi And Truffled Eggs

>

Beef Medaillons, Gnocchi And Truffled Eggs

Beef Medallions, Gnocchi And Truffled Eggs

>

Beef Medaillons, Gnocchi And Truffled Eggs

Beef Medallions, Gnocchi And Truffled Eggs

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>

Poulet Beaucoup D’Ail

 

>
>
Chicken  breast has gotten a bad rap for a long time.
However, you can safely say that’s not the chicken breast’s fault, but the fault of the cooks who do not know how to properly prepare it.
(It is the same dilemma with fish, veal, pork and most other protein besides red meat – the taste and texture of properly cooked protein is so wonderful yet so elusive in most restaurants these days).
I remember when I was a teacher and I showed my students how incredibly juicy and tasty a breast of chicken can be when cooked in a professional manner. Before the demo, I always asked “why do we prefer chicken leg over chicken breast” and the answer was always: “because breast are dry and tasteless”. How very surprised they all were when I proved them wrong. 🙂
So, the way to do it is to cook it to 160F to 162 F depending on the type and thickness of the protein, then let the carry-over heat do its magic; after a short rest, the protein should reach between 164F and 165F the moment it reaches the guest, but it must never exceed that temperature or it will be dry !!! During my time and before that, cooks would never think of using a thermometer to check the doneness of food – everything was dictated by the experience we garnered over many years of real cooking. Now imagine, some of our successors are not even able to find the center of the protein to get the temperature right (no kidding). And of course, if cooked too fast, protein will also end up less than stellar.
Having said all that, you might understand that I would never order a chicken breast in a restaurant these days, because the absolute majority of cooks nowadays does not know how to do a chicken breast justice. (Again, the same holds true with pork, fish and other protein which are so wonderful tasty, tender and juicy when handled with expertise).
Unfortunately, because of lack of cooking skills, the new “experts” will make you believe that only protein which is under-cooked or raw will be juicy 😦
Ok, ok,  so I vented a bit, I beg your pardon…..
As of today’s dish, I resorted sheepishly to the habit of naming the dish in french, since “Poulet Beaucoup D’Ail” sounds so much better than “Chicken With Lot’s Of Garlic“. ( Or maybe “Pollo Con Un Monton De Ajo” anyone ?) 🙂
And for those of you who do not believe in lots of garlic, just replace the garlic with botton-mushrooms. As for the gnocchi with black beans, lately I have prepared that combination often and in many different variations – gnocchi with butter beans, gnocchi with chick peas, gnocchi with edamame etc, all sautéed in herb butter, pesto, tomato sauce, chili oil, cheese sauce and so forth. The added texture of the beans make the gnocchi even more enjoyable than just plain with butter or sauce.
>
Bon Appetit !   Life is Good !
>
>

Poulet Beaucoup D'Ail

Poulet Beaucoup D’Ail

 

>

Poulet Beaucoup D'Ail

Poulet Beaucoup D’Ail

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>
>

Hans’ Gnocchi & Strip

>
>
This  dish has everything I love: Steak, gnocchi, mushrooms, bok choy, wasabi and a few more other goodies, seasoned with lots of garlic paste and sriracha and – voilà, great comfort food prepared in a snap (I did have leftover gnocchi I had made the day before).

Bon Appetit !   Life is Good !
>

For Gnocchi Recipe Click Here
>

Hans' Gnocchi & Strip

Hans’ Gnocchi & Strip

>


>
>
Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
(You don’t have to watch it, just click once)   Thank you 🙂

>
>
>
>
>

Gnocchi, Prosciutto, Asparagus & Parmigiano Reggiano

>
>
“Pretty”  is not usually the first thing that comes to my mind as far as food is concerned.
But looking at this dish, the thoughts were first : Pretty ! Then : Let’s eat right NOW !
Usually we saute the prosciutto lightly but in this case, it was so thinly sliced and delicate,
just adding it to the top of the dish seemed the right thing to do.
And yes, I just preferred the texture and taste this way. Good Stuff 🙂

Bon Appetit !   Life is Good !

>

Gnocchi Recipe Here
>
>
>
>

Gnocchi, Prosciutto, Asparagus & Parmigiano Reggiano

Gnocchi, Prosciutto, Asparagus & Parmigiano Reggiano

>


>
Ingredient’s :

Gnocchi,   cooked, reserve some of the cooking liquid
Asparagus,   blanched
Prosciutto,   VERY finely sliced
Parmigiano Reggiano,   finely grated
Parmigiano Reggiano,   finely sliced
Grape tomatoes,
Garlic paste,
Olive oil,
Kosher salt,
Cayenne pepper,

Method :

Saute gnocchi, asparagus and tomatoes in olive oil, season with salt and pepper. Add grated cheese and a bit of the gnocchi cooking liquid and toss until everything is lightly coated. To serve, top with prosciutto and very finely sliced cheese (use potato peeler to slice cheese).

>
>
>
>

Braised Beef Ribs In Red Wine

>
>
Braised  beef ribs in red wine with potato gnocchi and vegetables in curry cream ” >
I have prepared beef ribs in many different ways over the years, but , in my humble opinion, this preparation stands high above the rest. Just make sure you don’t skimp on the wine , both the quality and the quantity you use. Use lots of onion and garlic as well and stay away from thickening the sauce with flour ! Just press all the vegetables which you cook in the sauce through a fine mesh sieve, it’s the only thickener the sauce will need. The texture and flavor are just so much better this way. >
.

Braised Beef Ribs In Red Wine

Braised Beef Ribs In Red Wine

>

>

>
Ingredient’s:

Beef ribs,
Merlot,   (or red wine of your choice)
Tomatoes,   chopped
Celery,   diced
Onions, diced
Red pepper,   diced
Garlic,   paste
Scallion,   finely sliced
Peanut oil,
Kosher salt,

Method :

Season ribs with salt and pepper. Saute ribs in oil until evenly browned on both sides. Remove, set aside. Saute carrots and onions until caramelized. Add garlic and saute until fragrant. Add back ribs. Add celery, tomatoes and wine. Simmer until ribs are very tender but not falling apart. Remove ribs, hold warm. Strain sauce through a fine mesh sieve, then pressing all the vegetables through with a bench scraper. Return sauce to simmer until it has the desired texture. Adjust seasoning if necessary. Return ribs to sauce to re-heat. To serve, place ribs on serving dish, nape generously with sauce and sprinkle with scallions. Serve with potato gnocchi and curried cauliflower/carrots. . >

Curry Cream Recipe

Potato Gnocchi Recipe > > > >

Bon Appetit !   Life is Good ! > >
>
>
>
>
> >

” Bok Choy, Gnocchi & Spicy Italian Sausage “

.
.
Today’s fusion confusion dinner    🙂
Whatever you want to call it, this is a wonderful concoction, worthy of an original name.
How about ” Boknocchi ”  or  ” Gnocchibok “?  Gnocchoy ?     🙂
.


.

.
Ingredient’s :

Bok Choy
Gnochi
Spicy italian sausage
Scallion
Oregano
Red bell pepper
Onion
Garlic paste
Olive oil
White wine
Cayenne pepper
Salt

Method :

Sautee sausage in oil until starting to brown, add onion and garlic,
sautee until translucent, add peppers and bok choy, saute one minute,
add gnocchi, wine and seasoning and – Voila !

This recipe lends itself for you to be creative  !

Asian style : Substitute gnocchi with rice or egg noodles and
add asian seasoning such as soy, sesame oil, ginger, etc.

Indian style : Substitute gnocchi with diced potatoes and
add indian seasoning such as garam masala, lots of fresh coriander etc.
Use your imagination !

Bon Appetit !     Life is Good !

.
.