The New Intimacy

#EdenCooks - Thursday, May 12th at 8pm EDT

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Contributor: Jul!a Jul!a
Quote:
Originally posted by Vaccinium
Are you following along pretty well up to this point? The next part is pretty important, so I want to make sure we’re all on the same page before I go there.
You're making me hungry with all this delicious looking ness
05/12/2011
Contributor: Vaccinium Vaccinium
OK, then. Grab a small handful of dough, make it into a tight ball, and place it on your rolling surface. Then, with as little pressure as you can use and still roll the dough, begin to form the dough into a rope. To do so, place your fingers in the middle of the dough and, while rolling, gradually move them to the outside. Continue doing this until your rope is about the thickness of your pinky finger.

05/12/2011
Contributor: Antipova Antipova
Quote:
Originally posted by Vaccinium
Flour and egg is "spaetzle" to me. It's much denser than this dough.
I haven't made spaetzle in ... a dozen years (which means I was 12), and I totally forget the ratio I used. I think it was higher in egg than pate' a choux, though, and I don't think I cooked the flour+water+butter first... but I have practically no recollection. I use the gnocchi recipe in Michael Ruhlman's Ratio (frustratingly pompous author, but the book is good so I use it anyway), I'm not sure how spaetzle's put together.
05/12/2011
Contributor: Vaccinium Vaccinium
Geez. The contrast in those photos makes it look like have old-man hands.
05/12/2011
Contributor: BusyMe BusyMe
Quote:
Originally posted by Vaccinium
Are you following along pretty well up to this point? The next part is pretty important, so I want to make sure we’re all on the same page before I go there.
can't.. wait.. any.. longer..
05/12/2011
Contributor: Antipova Antipova
Good pictures, though- this is the part I'm most excited to learn.
05/12/2011
Contributor: Antipova Antipova
Quote:
Originally posted by Jul!a
You're making me hungry with all this delicious looking ness
"Pink love muscle" all ready to pounce, Sam?

(I still can't believe that book!)
05/12/2011
Contributor: Vaccinium Vaccinium
Use a knife to cut the rope into sections mine are about an inch (2.5 cm) long, but shorter lengths work well too. Occasionally dunking your knife in water helps you cut through the dough without it sticking. After they are cut, move the gnocchi to the towels and continue making the gnocchi one small handful of dough at a time. Many people use the flat surface of a fork to make little indentations in the gnocchi, but I forego this, as it is just more time and work.




Fun Fact:Ever see a green potato? Green potatoes are actually poisonous and contain a toxin named solanine that is one of the toxins that makes deadly nightshade so dangerous.
05/12/2011
Contributor: Alys Alys
Quote:
Originally posted by Antipova
I haven't made spaetzle in ... a dozen years (which means I was 12), and I totally forget the ratio I used. I think it was higher in egg than pate' a choux, though, and I don't think I cooked the flour+water+butter first... but I have ... more
link Here's a decent recipe
05/12/2011
Contributor: Vaccinium Vaccinium
See how they look like tiny pillows?
05/12/2011
Contributor: wetone123 wetone123
Quote:
Originally posted by Vaccinium
Use a knife to cut the rope into sections mine are about an inch (2.5 cm) long, but shorter lengths work well too. Occasionally dunking your knife in water helps you cut through the dough without it sticking. After they are cut, move the gnocchi to ... more
Your little pillows look so good!
05/12/2011
Contributor: Antipova Antipova
Your gnocchi and your tiles go so well together.

Is the dough still pretty warm during all of this?
05/12/2011
Contributor: Alys Alys
Quote:
Originally posted by Vaccinium
See how they look like tiny pillows?
Tiny pillows of goodness!
05/12/2011
Contributor: Vaccinium Vaccinium
Quote:
Originally posted by Antipova
Your gnocchi and your tiles go so well together.

Is the dough still pretty warm during all of this?
It cools down pretty rapidly. It's about room temperature at this point.
05/12/2011
Contributor: Vaccinium Vaccinium
Quote:
Originally posted by Alys
Tiny pillows of goodness!
That's what I call breasts.

The smaller ones, anyway.
05/12/2011
Contributor: BusyMe BusyMe
Quote:
Originally posted by Vaccinium
See how they look like tiny pillows?
totally..though you were going to do the fork method.. but you totally rocked that..
05/12/2011
Contributor: Alys Alys
Quote:
Originally posted by Vaccinium
That's what I call breasts.

The smaller ones, anyway.
I'm laughing and shaking my head at you
05/12/2011
Contributor: sexyintexas sexyintexas
Whew transformer blew but I made it!@!!
05/12/2011
Contributor: BusyMe BusyMe
Quote:
Originally posted by Alys
link Here's a decent recipe
I was woundering is Gruyere another word for Swiss..?
05/12/2011
Contributor: Antipova Antipova
Quote:
Originally posted by sexyintexas
Whew transformer blew but I made it!@!!
See, Alys and Vaccinium? Texas is having thunderstorms...
05/12/2011
Contributor: Vaccinium Vaccinium
Quote:
Originally posted by sexyintexas
Whew transformer blew but I made it!@!!
I'm glad you could make it. Those transformers always go at the worst times, don't they?
05/12/2011
Contributor: sexyintexas sexyintexas
Quote:
Originally posted by Vaccinium
I'm glad you could make it. Those transformers always go at the worst times, don't they?
Grrr I was outside telling the service guys to hurry up I had gnocchi to learn to make lol!
05/12/2011
Contributor: Vaccinium Vaccinium
Quote:
Originally posted by Antipova
See, Alys and Vaccinium? Texas is having thunderstorms...
We'll just have to live with our beautiful verdant mountains and cascading waterfalls.
05/12/2011
Contributor: Antipova Antipova
Quote:
Originally posted by BusyMe
I was woundering is Gruyere another word for Swiss..?
Here's some info on it... link
05/12/2011
Contributor: Vaccinium Vaccinium
Quote:
Originally posted by sexyintexas
Grrr I was outside telling the service guys to hurry up I had gnocchi to learn to make lol!
At least it wasn't during the dead of winter.
05/12/2011
Contributor: Vaccinium Vaccinium
Now that you’ve finished cutting up the gnocchi, it’s time to boil them. Fortunately, this goes much faster. Get some water boiling gently in a pot and add 40-50 gnocchi into the pot at a time. When they rise to the top (about two minutes) they are done and need to be taken out immediately and placed in a colander to drain. Continue to do this until all the gnocchi you want to serve are done. Gnocchi like to stick together, so slathering some olive oil on them in the colander is a good idea to prevent this.



Any uncooked ones can be frozen and used another time. Refrigerating gnocchi doesn’t work very well because they turn an unappealing grey color. They still taste fine, but they are certainly unattractive.

And that’s it. Now you can plate your food, serve it, and enjoy the yumminess.

05/12/2011
Contributor: sexyintexas sexyintexas
We havent had any rain to sapeak of in 4 months, my garden and my citrus trees are in sad shape
05/12/2011
Contributor: Vaccinium Vaccinium
Quote:
Originally posted by sexyintexas
We havent had any rain to sapeak of in 4 months, my garden and my citrus trees are in sad shape
La Nina is a bitch.
05/12/2011
Contributor: sexyintexas sexyintexas
Omg that looks good, can I come to your house. If mine looks like that this weekend I am e-mailing pics to everyone!!!
05/12/2011
Contributor: Jul!a Jul!a
Quote:
Originally posted by Antipova
"Pink love muscle" all ready to pounce, Sam?

(I still can't believe that book!)
Lmao, it is for sure ready to pounce!
05/12/2011