I always see guys and gals alike with the marks of biking i.e. chain grease on their inner calf. So I thought a simple way to show that a woman is tough, sexy and true to her two wheeled love was to create a concept around stockings that highlights this bade of  honor.

Sorry guys, I just don’t think about your legs in that way and therefore don’t have a concept for you.

I made ricotta on yesterday’s post and it is so easy.

Sweet Potato Gnocchi
1 lb sweet potatoes½ c fresh ricotta2 T finely grated parmesan cheesepinch of nutmegsalt and pepper to tasteapprox. 2 c all purpose
1.    Preheat oven to 375F.  Prick sweet potatoes all over with a fork and wrap in foil.  Place in the oven directly on the rack and bake for 1 hour or until very tender.
2.    When done, remove the foil and let cool to room temperature.  Remove the skin and mash in a bowl with a fork.
3.    Stir in ricotta, nutmeg, parmesan, salt and pepper.
4.    Begin adding the flour, ½ c at a time, gently mixing with a fork or your hands.
5.    Continue adding flour until it becomes a dough that you can roll into ropes.  You still want a soft dough and only incorporate enough flour to make it a touchable dough without adding too much floury weight.
6.    Tear off a piece of dough and roll out into a ½” thick rope on a floured surface.  Use a lot of flour on the counter so you can add more if the dough is too sticky.  Cut the rope into 1” pieces.  Toss them in the flour to coat all the cut ends.  Roll each gnocchi across the back of fork tines.  Set them on a parchment lined baking sheet.
7.    When all of the dough has been made into gnocchi, place them in the freezer until you are ready to use them.  If you are not using them right away, place the frozen gnocchi in a tightly sealed freezer bag.  These can be kept in the freezer for up to 3 weeks.
8.    To serve, bring a large pot of salted water to a full boil.  Add gnocchi and cook until they rise to the surface.  When they float, they are done.  Drain and serve with desired sauce.

Recipe 2

Gnocchi:

1 pound Sweet potatoes

1 3/4 cups flour, may need more or less

1 medium egg

1/4 teaspoon cinnamon

salt & pepper

Directions:

1. For both versions of gnocchi, cook potatoes until tender and mash until smooth.

Tip: Here’s an easy (and cool) way, courtesy of my Aunt, to cook and peel a potato at once!

a. Clean potatoes and, with a sharp knife, score ~1/8 inch deep around the entire potato.

b. Boil potatoes for 20-30 minutes (depending on the size of the potatoes) until a paring knife can easily be inserted into the fattest part.

c. Take potatoes out of the boiling water, cool and when you’re able to handle them, slip the skins off. Cool, huh?!

2. Whisk and add one medium sized egg to each bowl of mashed potatoes. Add seasonings and stir until just combined.

3. Starting with the white potatoes, add 1/4 cup flour and kneed with your hands until just combined. If dough is too sticky, add a little flour. (You’ll be able to add more flour when you roll the gnocchi out, so it’s better to incorporate less now, than too much.)

Do the same for the sweet potatoes, adding 1/4 cup flour at a time, until barely sticky.

4. Generously flour a clean, dry surface and knead the dough a couple times until it has come together in a ball.

5. Cut the dough ball into quarters and roll each quarter into a long rope until it’s the width of your index finger.

6. Using a floured knife, cut the rope into one inch sections.

7. Hold a fork, curved side up with one hand and with the thumb of your other hand, gently roll the dough from the top of the curve, to the bottom, keeping your thumb in contact with the dough the whole time.

You’ve created gnocchi!

8. Continue rolling your gnocchi until you’ve gone through the rest of the dough.

Don’t worry if they don’t look perfect. You’ll get better with practice and they still taste the same, no matter how they look!

9. Repeat steps 4-6 with the sweet potato dough.

You can roll these segments over a fork, or keep as-is, for a nice textural difference.

10. If you don’t plan to eat your gnocchi right away, place them on a cookie sheet and into the freezer until hard, ~20 minutes.

Transfer to a freezer bag and store in the freezer for 4-6 months. Just like homemade Butternut Squash Ravioli and Gyoza, these cook the same from the freezer as they do fresh!

Gnocchi with Garlic Butter

Ingredients:

Fresh or frozen Gnocchi

Butter

Minced garlic

Salt & Pepper

Directions:

1. Bring a large pot of water to boil. Season water with salt and add gnocchi. Cook until the gnocchi float to the top. Gently drain.

2. In a large skillet, melt butter over medium-high heat. Add garlic and cook, stirring constantly, until light brown, ~30 seconds. Add gnocchi, salt & pepper, and sauté until golden brown.

3. Serve immediately.

Pillowy, chewy, slightly firm and ABsolutely outstanding! The quick sauté in butter and garlic give them a nice little crust and on the outside. TDF.

AND, I am proud to say, I have successfully converted Ben to a sweet potato lover with this recipe. Sound the alarms!

Gnocchi’s are fantastic to create on a lazy weekend afternoon, and then cook up on a busy weeknight. Straight from the freezer, to the water, to the pan – and right to your plate!

I love eating dishes like this because you made them, you know? Nothing came from a package, bag or can, etc. It’s all homemade, baby!

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Quick Quick Bread Quick quick bread? Yes, too quick and too easy to make, it’s ready in less two hour! You only need a bowl and a fork. The result is a savoury bread with the big holes! I love this recipe and I love to do this bread, I think it is fantastic! Ingredients (for 3 pieces):
4 ½ cups all purpose flour
1 ½ cup warm water
0,42 oz brewer’s yeast
1 ½ teaspoon salt 1 teaspoon honey (or sugar)

Method Dissolve yeast in 1/4 cup of warm water and 1 teaspoon of honey. Put the flour in a bowl, add the dissolved yeast, water and stir rapidly using a fork. Add the salt and stir: the dough will be soft and sticky, not smooth. Sprinkle the surface with flour, cover with a damp cloth (or with a plastic wrap) and let rise in a warm place for 1 hour and 30 minutes. Transfere the dough on a floured pastry board using a spatula (the faloured suface must be facing up) and divide it into three equal parts and gently transfers them in a baking pan covered with greaseproof paper (you can also put the dough directly onto the greaseproof paper and divide into the pieces there). Bake in the preheated gas oven to 260°C for 40 minutes about or in the static oven to 240° for 30 minutes until golden brown.

2 tablespoons olive oil

1 1/2 cups chopped onion

1 cup  peeled carrots, cut into 1/2-inch pieces

1/2 cup chopped celery

3 cloves garlic, minced

3/4 teaspoon salt

1/2 teaspoon freshly ground pepper

1 large bunch kale, stems trimmed, chopped

4 cups chicken broth

1 (14.5 ounce) can tomatoes, chopped

2 (14.5 ounce) cans navy beans, rinsed, drained

1 (3-inch piece) Parmesan cheese rind

3 cups shredded Porchetta

Heat olive oil in a large saucepan over medium heat. Add onion, carrot, celery, garlic, salt, and pepper and cook, stirring frequently, for 5 minutes. Add Kale, and continue to cook, stirring frequently, until kale begins to wilt, about 5 minutes. Add remaining ingredients; bring to boil. Reduce heat, and simmer uncovered for 30 minutes. Adjust seasonings.

Directions:

*preheat your oven to 300F (160C).

Finely mince a large onion.

Peel and finely chop the carrot.

I don’t care for stringy bits, so I have a tendency to peel my celery stalks. Works like a charm. Finely chop them.

Grate or mince the garlic.

Again, I’ve opted for thinly sliced bacon. Don’t I always? My world is a better place with bacon in it. Chop it.

This is one pound (good quality) ground beef and one pound mixed ground pork/beef.

Heat 2 tbsp butter and 2 tbsp olive oil and cook the bacon for 4 minutes. Don’t look at me, just following directions!

Add the carrot, celery, onion and garlic. Cook the vegetables for 5 more minutes.

Then add the meat. Cook it for 10 minutes while breaking it up with a spatula, or a fancy shocking pink silicone spoon.

Pour in 2 cups of milk, add 1/4 tsp ground nutmeg and bring to a boil. Simmer over medium heat for 10 minutes. In hindsight I personally would have gone for 1 cup of milk.

That gives you plenty time to finely chop the basil leaves. You’ll need about 2 1/2 tbsp chopped basil.

After 10 minutes you stir in 2 1/2 tbsp tomato paste, bring the mix to a boil again and simmer for 5 more minutes.

Add both cans of diced tomatoes, pour in the beef broth—-or replace 1 1/2 cup of broth with red wine–sprinkle the basil in there, add 1/4 tsp pepper, 1 tsp salt and I’ve added 1/2 a tsp dried basil because I love the flavor it gives. Throw 2 bay leaves in there as well.

Bring the sauce to a boil, pop the lid on and put it in the oven. Let the sauce slowly simmer in the oven at 300F (160C) for 2 hours, until the sauce has cooked down and thickened.

• 6 (approximately 1″ wide) slices artisan-style Italian, French, or any other dense white bread
• 3/4 cup buttermilk
• 3 large eggs
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/8 teaspoon salt
• 2 cups Frosted Flakes cereal*
• 4 tablespoons (1/2 stick) butter for frying
• powdered sugar for garnish
• fresh plump, strawberries (or other berries of your choosing) for garnish

).

*Editor’s Note: The original variation of this recipe calls for the use of Cornflakes cereal, plus an added tablespoon of sugar per slice of French toast you’re making. Although I was hesitant to experiment with Frosted Flakes as a viable substitution, fearing the sugar-coated cereal would cook quickly and/or burn, I experienced no such undesirable effects.

If you’re leery of using crushed Frosted Flakes cereal, stick with Cornflakes and add 1 tablespoon of sugar per slice of French toast, according to the original directions.

In a medium-sized oval or rectangular dish, mix buttermilk, eggs, nutmeg, cinnamon, and salt with a whisk until blended.

In a thick (freezer-style) Ziploc bag, add 2 cups of Frosted Flakes cereal and crush into crunchy bits—not a fine powder. Pour onto a plate. Meanwhile melt (and spread) 2 tablespoons of butter in a 12″ skillet over medium heat.

Next, dip (don’t soak) each piece of bread into the buttermilk and egg batter using tongs, taking care to cover both sides and the edges. Drain slightly before dredging each piece of bread into the crushed cereal. Be sure to coat each side thoroughly, pressing the cereal into the bread if necessary.

In a moderate skillet with melted butter, fry no more than 3 pieces at a time, flipping each piece of French toast over after the bottom reaches a very light, golden brown. Continue frying until the second side turns a pale golden brown as well. Take care not to over-fry the cereal coating and/or burn.

Keep cooked pieces of French toast warm in a 250 degree F oven while you continue cooking the remaining pieces of French toast.