savories

Classic Focaccia

If you’re even slightly a food person like myself, you’ve probably seen or heard about the new Netflix show Salt Fat Acid Heat. I admit that since its premiere, I have watched it through at least 3 times, crying, laughing, and planning food for the future. The premise behind the show comes from a cookbook of the same name, written by Samin Nosrat. Salt, Fat, Acid, and Heat, the four elements of good cooking. Master the balance of these, master good cooking. The special is broken into 4, each in a different location and each tackling a different element. Unsurprisingly, the episode that I felt myself watching over and over again centered around Italy. Titled “Fat”, it tackled just what makes Italian food so good, from the olive oil, to the pork fat, to the cows milk cheese.

The recipe that caught my eye for sure was this focaccia, and even though I have a deep-seated fear of bread making, nothing was going to stop me from this. It is SO good, so crisp on the outside and light and airy on the inside, rich and salty and perfect for dipping in coffee (the Ligurian way) or eating straight from the oven. It reminds me so much of the Schiacchiata bread that makes the best sandwiches in Florence, which I’d get on my way home from school and finish eating before even getting to the steps of my apartment. I would give literally anything to be back there right now, but until then, this is pretty close to perfect. By the way, the original recipe can be found here, but I tried to keep this as close to the original as possible!

Before you go become your best bread-making self, here are 5 things to be happy about today:

ONE. Puffy winter coats.
TWO. Keeping your room cold so that you can sleep with two cozy blankets.
THREE. “Flannel Fridays”.
FOUR. Apple cider cocktails.
FIVE. Impromptu photoshoots.

Makes: About 24 pieces of focaccia
Prep Time: 15 minutes
Inactive Time: 12-14 hours
Bake Time: 25-30 minutes

Ingredients

2½ cups warm water
½ tsp active dry yeast
2½ tsp honey
5 1/3 cups all purpose flour
2 Tbsp large crystal kosher salt
¼ cup olive oil, plus extra for drizzling
Salt, for sprinkling
1½ tsp kosher salt (for brine)
1/3 cup warm water (for brine)

Steps

ONE. In a medium sized bowl, combine the warm water, yeast, and honey and stir until dissolved. In another large bowl, mix together the flour and salt. Add in the dissolved yeast mixture and the olive oil and stir until everything is just combined. At this point, cover the bowl with plastic wrap and allow to ferment overnight or for at least 12-14 hours.

TWO. When the dough has finished fermenting and is more than doubled in size, spread 2 to 3 tablespoons of olive oil on an 18″ x 13″ baking sheet (a baker’s half sheet) so that the whole sheet is covered. Gently release the dough from the sides of the bowl using a rubber spatula, and carefully add to the baking sheet. Add another tablespoon of oil and gently stretch the dough so that it covers the entire bottom of the sheet evenly. Because the dough will shrink at first, over the course of 30 minutes gently push the dough back to the corners until it stays.

THREE. Press your index, middle and ring fingers into the dough at an angle to make the signature focaccia dimples. In a small bowl or measuring cup, mix together the warm water and salt until the salt has been totally dissolved. Pour this brine over the whole sheet evenly, and then proof for a final 45 minutes.

FOUR. About 30 minutes into this final proof, position your oven rack to the center of the oven and preheat to 450ºF. To bake, either place a baking stone on the oven rack with the baking sheet on top of it, or flip another baking sheet upside down and place the baking sheet with the dough on top. Bake for 25 to 30 minutes, or until the top is crisp and golden brown.

FIVE. To finish, generously drizzle olive oil over the top (it will sink into the bread), and sprinkle with flaky salt. Serve thick slices warm and try not to eat the entire sheet yourself, but if you do, I won’t judge.

YUM!! xoxoxoxox

savories

Pumpkin Biscuits with Bacon and Hot Honey Butter

Well well well, another Tuesday is here, and boy do I have another fall recipe for you. This week, Pumpkin biscuits, but not JUST pumpkin biscuits. These babies are studded with crisp, salty bacon, AND just when you thought it couldn’t be better, I give you two words. Hot. Honey. Yes, honey infused with chiles, aka the best combination of sweet and spicy and an excellent addition to the softened butter you’ll be slathering on these guys as soon as they leave the oven. That’s right, hot honey butter is also included in this deal, and it is a MUST. Borrowed from a similar recipe in Southern Living and tweaked until just right, prepare for these biscuits to be your multi-purpose treat for soups, breakfast sandwiches, or anything else you can think of!

Don’t we look cute!!

This weekend, we tried to jam all the fall activities into three days and it was just lovely. With my sisters home for the long weekend, we did an Apple Festival on Saturday, where I stocked up on apples for some life-changing apple fritters (recipe coming soon!). Then on Sunday, we drove out to the South Fork of Long Island to the Hamptons and Montauk to window shop, eat food, and just all around enjoy the fall atmosphere. Columbus Day was saved for the decorating of our house, breaking out the bins of Halloween knick knacks and venturing to the garden center for mums, corn stalks, and pumpkins. A pot of Bolognese and the aforementioned fritters were also on the menu, so all ingredients for a good day.

But now with all this talk of good days, here are 5 things to be happy about to make your today a little better:

ONE. Finding that perfect pumpkin.
TWO. Long weekends, making Sunday night less terrible.
THREE. Hand pies.
FOUR. Dogs with food names.
FIVE. Bed and breakfasts.

Anyway, enough from me, let’s bake!

Makes: Approximately 12-16 biscuits
Prep Time: 20 minutes
Bake Time: 15 minutes

Pumpkin Biscuit Ingredients
adapted from Southern Living magazine

6 oz. bacon, finely chopped
2 cups all-purpose flour
2½ tsp baking powder
¼ tsp baking soda
6 Tbsp salted butter, grated
¾ cup canned pumpkin
½ cup buttermilk
1½ extra Tbsp salted butter (divided into 1 and ½ Tbsp.)

Hot Honey Butter Ingredients

1 stick salted butter, at room temperature
4 Tbsp. hot honey (or regular honey if spicy isn’t your thing)

Steps

ONE. Preheat your oven to 400ºF. Cook bacon in a cast iron skillet on medium high heat until the bacon is crispy. Drain the bacon on a paper towel lined plate and save the rendered bacon fat in a heat-safe cup or small bowl, we’ll need it in a bit! Wipe down your skillet with a paper towel and then place in the oven to heat.

TWO. Combine the flour, baking powder and baking soda in a large bowl. Add the butter and cut into the flour mixture using your hands or a pastry blender. I like to grate my butter for this because I find that a) it’s way easier to break up quickly with my hands without overheating it (warm butter = no flaky biscuits!), and b) the smaller bits are easier to distribute evenly throughout the whole dough. When coarse crumbs of dough begin to form, pop the bowl in the freezer for 10 minutes to chill.

THREE. In a small bowl, whisk together the pumpkin and buttermilk, then add the crisped bacon. Add this mixture to the flour mixture in the large bowl and stir until just combined, it’s very important that you don’t over-mix this or the biscuits will be too tough.

FOUR. On a lightly floured surface, roll out your biscuit dough to about an inch thickness. Using a 2½ inch round cutter, cut the dough into 8 biscuits. Remove your skillet from the oven and melt a ½ Tbsp. of butter with a ½ Tbsp. of the bacon fat from before and swirl to coat the entire pan. Arrange the biscuits in the skillet so that they’re all cozy and the sides are all touching. Brush the tops with another tablespoon of melted butter. Bake for about 15 minutes, or until the tops are puffed and golden brown.

FIVE. While the biscuits are baking, combine the stick of butter with the 4 tablespoons of honey. Chill in the refrigerator for 10 minutes or so if the mixture seems too soft. These biscuits are best eaten fresh out of the oven, halved, and generously buttered.

YUM! xoxoxoxoxD

savories

Tomato Salad with Burrata

Surprise!! A bonus recipe this week! I know what you’re thinking, two posts in one week? What’s the occasion? Well, the occasion is I got burrata at the grocery store, and I just HAD to do something about it. And that something was marinate cherry tomatoes in garlic olive oil, toss them with some salt, pepper, and basil, and break those two burrata balls right over the top and I have to say, it was HEAVENLY. That still counts as salad right?? It does in my book at least. By the way, if you don’t know what burrata is, first of all, WELCOME, and second of all, it’s a type of cheese that has an outside casing of mozzarella, with a soft, creamy inside that is perfect for breaking open and letting the filling ooze out all fancy like. Is that weird? Who knows, but you’ll be on board as soon as you try it I promise.

Since this is my second post of the week, I’m going to keep it short and sweet because we all know you’re here for the recipe, no shame in that! This is ridiculously easy to make, and just as easy to customize depending on what else you have on hand, but since summer is ending and good cherry tomatoes will soon be scarce, I’m trying to use them as much as I can. However, some other good additions would be sliced peaches, strawberries, a drizzle of pesto or honey, or even some chili oil if you like things extra spicy!

Before we get started, we can’t forget the five things to be happy about today, so let’s do that first!

ONE. It’s FRIDAY!! You have a whole two days of freedom ahead of you, do yourself a favor and sleep late and have some waffles for breakfast, would you?
TWO. Bottomless diner coffee that always seems to taste better than when you make it at home.
THREE. String lights lining a porch railing, lighting up a warm night so you can sit and talk outside for hours.
FOUR. Coming home to a package you’ve been waiting for sitting on the doorstep.
FIVE. Writing letters and sending them just because, not for any reason other than to make someone’s day brighter.

Okay! Let’s get cooking! (Or really just cutting and prepping, as almost no cooking is involved, YAY for heatless recipes!!)

Ooooooooooomg am I right?


Prep Time:
 15 minutes
Inactive Time: 30 minutes
Serves: 4-6 people

 

Ingredients

36 oz. cherry tomatoes (roughly 2 packages), halved
1 tsp kosher salt
½ tsp pepper
2 garlic cloves, sliced
¼ cup olive oil
5 basil leaves, chiffonnade
2 burrata balls, halved or quartered

Steps

ONE. In a small saucepan, add the olive oil and sliced garlic and heat on very low until the garlic is fragrant and infuses into the oil but doesn’t brown. Set aside to cool while you halve the tomatoes and discard the garlic. (If you already have a garlic-infused oil or you would prefer a plain olive oil, you can skip this step!)

TWO. Toss the cherry tomatoes, salt, pepper, basil, and olive oil in a large bowl. Allow to marinate for at least 30 minutes before serving.

THREE. To serve, pour the tomatoes and the juices they released onto a large, flat serving dish. Break open or cut the burrata balls in half or in quarters (depending on how much you want to share!), and place on top so that some of the filling begins to spill into the tomatoes. Serve a piece of burrata with a healthy scoop of tomatoes to each.

YUM!! xoxoxoxoxD

savories

BLT Pasta with Garlic Croutons

Hello friends!! For today’s recipe, yes, you read that right, it’s BLT PASTA!! One of life’s simple pleasures is a good sandwich, and in my opinion, nothing matches the near perfection of a good BLT in the summer. The crisp bacon, juicy tomato, fresh lettuce, it’s a classically delicious combination that one would not think could possibly be improved. HOWEVER, that was before you considered this recipe. Adapted from The New York Times (recipe here), this pasta has all the best parts of a traditional BLT sandwich, as well as the addition of peppery arugula and salty pecorino romano cheese. An added bonus? The sauce practically cooks itself! After frying the bacon, halved cherry tomatoes are cooked in the resulting bacon fat and reduced to a bubbling, rich but not heavy sauce, made even silkier with the freshly grated cheese and pasta water. All you have to do is stir it all together!

Enjoying these beautifully colored gems while I can!!

My own version of this meal includes one extra accent in the form of crispy garlic croutons because I just really love mixing bread and pasta. Is that weird? My all time favorite pasta dish is literally just pasta tossed with garlic breadcrumbs, sometimes with some sautéed kale and a fried egg, but also sometimes not, and it’s just SO delicious. So anyway, I figured, since this dish is adapted from a classic sandwich anyway, why not bring the bread back? And boy am I glad I did, because even just a small handful on top of your pasta swirl provides the most perfect and satisfying crunch and we quickly learned, as my mother remarked while eating this, “I could eat this pasta all night”.

I’ve been seeing fancy noodle swirls all over my instagram and quickly realized how challenging it is to get them all to cooperate with me. How’d I do?

Before we get started, I’m bringing you 5 more things to be happy about this week, are you ready? Let’s go!

ONE. The newly released Netflix movie To All The Boys I’ve Loved Before – which is heartwarming, sweet, and impossible to watch just once.

TWO. Eating a cup full of cold, cubed watermelon and feeling instantly refreshed.

THREE. The immediate relaxation you feel when stepping into an air-conditioned space from the heat outside.

FOUR. Playing the same song over and over while driving by yourself, with no one to tell you not to.

FIVE. Dinners where everyone gathers around the table long after the food is finished, simply enjoying each other’s company.

Are we feeling happy? Hungry? Let’s get cooking!!

Prep Time: 45 minutes
Cook Time: 20 minutes
Serves: 6-8 dinner portions (plus leftovers for tomorrow – or midnight!!)

Ingredients

2 boxes pasta of your choice (I used bucatini but any tube like pasta works!)
12oz. bacon, diced
2 lbs. cherry tomatoes, halved
10 oz. arugula, washed and dried
1 cup freshly grated pecorino romano cheese, plus more for sprinkling
½ loaf ciabatta bread, torn into bite size chunks
3 garlic cloves, minced
Olive oil
Kosher salt + pepper
Red pepper flakes

Steps

ONE. Bring pasta water to boil in a large pot. Cook your pasta according to the package instructions for al dente, reserving 2 cups of the pasta water.

TWO. In a shallow pan (I used a cast iron skillet), heat a few tablespoons of olive oil over medium heat and add crushed red pepper flakes to your liking, depending on your spice preference. I used about ½ tsp for these croutons. Add in the torn pieces of ciabatta and stir so that every piece is coated with olive oil. Toast until the bread becomes golden brown and crispy, about 5-7 minutes. Set aside.

THREE. While the water is coming to a boil, crisp your bacon in a large skillet or pot on medium-high heat, then remove and drain on a paper towel-lined plate, taking care to keep as much of the bacon fat left in the pan as possible. Add the halved cherry tomatoes to the pan with the bacon fat, and cook on medium heat until the tomatoes become soft and begin to burst. Be sure to scrape the bottom of the pot to incorporate the browned bacon bits into the sauce as well. Season with salt and pepper, and after about 5 minutes of cooking, add half of the cooked bacon back to this sauce and mix to combine.

Look at these cuties doing their thing!!

FOUR. With the heat on medium-high, add the cooked pasta straight from the water into the skillet with the tomato sauce. Add in your arugula plus ½ cup pasta water and cook for a minute until the arugula begins to wilt slightly. Stir in the cheese and an additional ½ cup pasta water, mixing everything together until the sauce becomes smooth and almost shiny, and coats the pasta. Feel free to add more pasta water as needed, until you reach the desired consistency.

I almost dropped my phone into the pasta for this shot, you’re WELCOME

FIVE. To serve, pile a generous helping of pasta onto a plate or into a shallow bowl, add a handful of garlic croutons, a sprinkling of crisped bacon pieces, and a heaping snow shower of grated cheese. Best enjoyed with a glass of chilled white wine.

YUM!! xoxoxoxoD

savories

Eggs In Purgatory

You know when you love breakfast foods, but you’re also really lazy? Um, hello, that’s me. In college, I got so used to scheduling all my classes at 11am or later, just so I could stay up until 2am but also get a reasonable amount of sleep (healthy, I know), but NOW, even after a full year of adulthood in the workforce, I am so unprepared for how tired I feel during the week. As a result, Saturdays are my sacred sleeping late days, and I take them very seriously thank you very much. With this being the case, I am not often awake early enough for breakfast, which is actually a real bummer given how many breakfast recipes I want to try. I’ve always wanted to be a morning person and have been trying to push myself not to sleep so late on the weekends, but it’s slow going for sure.

I was super proud of this presentation, I’m not gonna lie…

That being said, I think I may have just found the key. It all started when I got a copy of Cook’s Illustrated magazine for my birthday (thanks Anne!!). This particular copy was the “Special Collector’s Edition” of All-Time Best Breakfast & Brunch Recipes. A dream come true, right?? It had every recipe you could possibly imagine, complete with detailed notes on the testing of each one so that you could be sure you were getting the best results. However, the recipe that really caught my eye was the one for “Eggs In Purgatory”. Similar to Shakshuka, Eggs In Purgatory is essentially baked eggs in a tomato sauce, this time with Italian flavors. As a fake Italian, this was really what drew me in (for clarification, I’m not Italian at all but I just really wish I was).

The key to this recipe is cooking the eggs two different ways to ensure they are properly cooked without compromising the overall dish. This means that you first make the sauce on the stovetop, crack in the eggs, cook for a bit, and THEN bake, and the end result will be the breakfast dish of your dreams. An added bonus? Every step of this meal is cooked in one pan (not counting the toasting of the bread), so you can spend more quality time with your guests (or yourself, if you make this whole thing for you I will not judge, it’s called self care!!). *Disclaimer* The recipe technically serves 4 figuring that each person will eat 2 eggs, baked in a 12 inch skillet. However, I only have a 10.5 inch skillet, so I used 6 eggs. It still fed 4 of us, but I’ll let you decide how hungry you are. Let’s breakfast!

Serves: 4-5 people
Prep Time: 10 minutes
Cook Time: 30 minutes

Eggs In Purgatory Ingredients
adapted from Cook’s Illustrated, by Cecilia Jenkins

1 loaf Italian bread, cut into thick slices
7 Tbs olive oil
4 cloves garlic, thinly sliced
¼ cup grated onion (about half a medium onion)
1 Tbs tomato paste
1 tsp red pepper flakes
½ tsp dried oregano
1 cup fresh basil leaves, plus more chopped for garnish
1- 28oz. can crushed tomatoes
6-8 large eggs (depending on your pan size and crowd)
Parmesan cheese
Salt & Pepper

Eggs In Purgatory Steps

1. Start by moving one of your oven racks to the middle slot. Arrange the sliced bread on a large baking sheet and brush each piece with olive oil. Flip to the other side and repeat so that both sides of the bread are oiled. In total, this should be about 4 of the 7 tablespoons of olive oil, but you can eyeball this as well. Broil the bread until the tops turn golden brown and crisp, turning each piece over to ensure even browning on both sides. Don’t wander too far while this is happening, things can go from lightly golden to very burnt in the blink of an eye with your broiler!! Set the bread aside and preheat your oven to 400ºF.

2. In an oven-safe skillet (I used a cast iron one, but it’s up to you!), heat your remaining 3 tablespoons of olive oil over medium heat. Add in the sliced garlic and cook until fragrant, being careful not to brown it too much (browned garlic is very bitter). Stir in the grated onion, tomato paste, salt, red pepper flakes, and oregano so that everything is well combined. Continue to cook this mixture until the tomato paste has turned rust-colored, or a deep, reddish-brown, as this will unlock the caramelized sweetness of the tomatoes. (It should take about 5 minutes.)

3. Toss in the basil leaves and stir, cooking for 30 seconds, or until they begin to wilt. Stir in the crushed tomatoes and bring the sauce to a simmer for 15 minutes, or until it has slightly thickened. Remember to stir occasionally!

4. Remove the skillet from the heat and allow it to cool for 2 minutes before adding the eggs next. Crack one of your eggs into a small bowl. Using a rubber spatula, clear a large hole in the sauce, deep enough that you can see the bottom and wide enough to fit the whole egg without spilling over. Pour the egg in, making sure to keep the whites contained so that they don’t spread entirely over the surface of the tomato sauce. I found myself sort-of pushing some of the sauce up to create a little barrier if the eggs were large enough that some of the white was spilling over, and it worked out okay! Remember also that practice makes perfect, and even if some whites spill over, it’s going to taste SO. GOOD.

 

5. Repeat with the rest of your eggs, evenly spacing out the pockets around the perimeter of the skillet, with the final egg right in the middle. Season all the eggs with salt and pepper, then cover the skillet and cook for about 3 minutes, until the whites are just setting but still a little watery. Remove the lid and carefully transfer the pan to the oven. Bake for 4 to 5 minutes for runny eggs, or 6 for soft yolks, rotating the skillet once during cooking.

6. Remove from the oven and sprinkle with parmesan and chopped basil, then serve with the toasty bread and just TRY to keep yourself from scooping up every last bit of sauce with that bread.

xoxoxoxoxoxoxoD

savories

Orecchiette with Roasted Cherry Tomato Sauce

Welcome to my first dinner post in so so long! I’m terribly sorry for the delay, it just seems like every good recipe I’ve had recently has been a dessert, but that ends NOW! Last week, I played Mom for my three younger sisters while my parents were away and honestly, I don’t know how anyone does it. Props to you working Moms and Dads! There just didn’t seem to be enough time (or coffee) in the day for me to get things done. I’m not even joking, there was a point in the week where I woke up with a weird pain in my right side and my first thought was “wow, I don’t have time for appendicitis, who will make dinner?”. ????? HM okay Deirdre calm down. But also it turned out to be nothing I think and I’m just going to roll with it!

ANYWAY back to food, when I’m in charge at home, I tend to use my siblings as taste testers for things that I wouldn’t normally try to make during the week, and thank goodness for them. This time it was an adaptation of one of my favorite Smitten Kitchen recipes, Baked Tomato Sauce. Best in the summer when tomatoes are at the height of ripeness, Deb’s recipe brings out the incredibly rich sweetness of the cherry tomatoes and perfectly compliments it with the slight crunch of the toasted breadcrumbs and the lightness of some fresh basil. It’s the epitome of summer in one dish and mark my words, it’s just about perfect as is. But, since I can’t leave well enough alone, I decided to see what else I could do with it and so was born this Roasted Cherry Tomato Sauce.

Part of the draw of this recipe is its simplicity, after accidentally spending 2 hours making a Funfetti Cake instead of dinner (post on that coming soon!), I was thrilled at how I could get everything in the pan and into the oven in under 15 minutes. So, the challenge was tweaking the recipe in a way that wouldn’t tack on another 20 minutes of prep time, and didn’t distract from the main flavor players here. In the end, I was incredibly pleased with how this came out and so were my taste testers, and I just know you’ll feel the same way too. Let’s get cooking!

 

Ingredients
adapted from Smitten Kitchen’s Baked Tomato Sauce

Olive Oil
3 pints cherry tomatoes, halved
4 garlic cloves, thinly sliced
¼-½ tsp red pepper flakes
½ cup panko breadcrumbs
1/3 cup grated parmigiano reggiano cheese
4 tbs grated pecorino romano cheese
½ tsp dried oregano
Kosher salt and pepper
1½ lbs. dried orecchiette or large shell pasta
Handful of fresh basil, chiffonade
8oz. Bocconcini or Ciliegine (mozzarella balls!)

Steps

1. Preheat your oven to 400ºF. Drizzle olive oil in a 9″ x 13″ baking dish, enough to almost cover the bottom entirely. Toss in the halved cherry tomatoes, sliced garlic and red pepper flakes and mix with your hands so that everything is evenly mixed and lightly coated in olive oil. Note: the red pepper flakes measurement is variable, adjust however you’d like based on your tolerance to spicy foods!

Look at the COLOR!!

2. In a small bowl, mix together the breadcrumbs, cheeses, and oregano. Sprinkle this mixture evenly and generously over the tomatoes in the baking dish.

3. Top with a generous seasoning of salt and pepper, and drizzle with about 2 tablespoons more olive oil- it doesn’t have to be exact, you just want the breadcrumbs to get a golden brown crispness!

4. Bake the tomatoes for 25-30 minutes, or until the tomatoes are burst and bubbly and the breadcrumbs are golden brown.

5. While the sauce is baking, bring a large pot of water to a boil, salt generously, and cook your pasta according to the package instructions. Drain.

PEAK crispy roasty bubbliness right here.

6. When the sauce is finished, if there is room in your baking dish, toss the cooked pasta, basil, and bocconcini straight in with the sauce and mix until everything is incorporated evenly and the mozzarella is just starting to melt. If this isn’t possible, transfer your pasta back into the large pot that you cooked it in, add the sauce, mozzarella, and basil, and mix to combine that way. Serve with a sprinkling of basil and a glass of good wine.

YUM! xoxoxoxoxoxoD

savories

Sweet Potato Gnocchi with Caper Brown Butter Sauce and Roasted Vegetables

Hello! So as promised, I’ve returned with a recipe that’s NOT dessert.  This is one of those recipes that I tried on a whim a few years ago, and it worked out SO well that it keeps coming back. Believe it or not, it was inspired by a recipe from a cookbook we once bought in Disney World. The book is called Kitchen Magic With Mickey (hilarious, I know, but once you try this you’ll see they really weren’t lying!), and it features foods from the Disney locations. As a family in love with Disney World, buying this cookbook was a no-brainer, and it has paid off handsomely.

This dish is a perfect combination of flavors- slightly sweet from the potatoes and honey, savory and rich from the brown butter, with just a touch of acidic kick from the capers. It’s a full meal in just one dish and when you make this for your friends or family, I am telling you they’ll be so impressed.

This meal was much needed comfort food this weekend following the emotional hangover of seeing the love of my life (Harry Styles) in concert on Thursday night. For anyone who doesn’t know who that is, 10/10 would recommend looking him up. For those of you who do know who that is, you’ll understand why I needed to retreat into my pajamas and brown butter sauce to recover for two days straight after standing 20 feet from him!!!! But I digress, we’re here to talk about food and that’s what we shall do. Without further ado, let’s cook!!


Serves: 
8-10 people
Prep Time: 45 minutes
Inactive Time: 1 hour
Cooking Time: 30 Minutes
Total Time: 2 hours 15 minutes


Ingredients

4 sweet potatoes
2 egg yolks
4-6 cups all purpose flour
1½ tsp kosher salt
1 cup unsalted butter (2 sticks)
2 tbs honey
4 tsp capers, drained
1 lb. brussels sprouts, halved
1 lb. mushrooms, cleaned and sliced
Olive oil
Salt and pepper, to taste


Steps

1. Place the potatoes in a large pot and cover with water. Bring the water to a boil and cook until the potatoes are soft, 15 to 20 minutes. Drain, and allow the potatoes to cool completely before removing the skins. *If you have a potato ricer, this step isn’t necessary, just peel and dice your potatoes, steam them until soft, then put through the ricer until smooth.

2. For those not using a ricer (like me), pull the skins easily off the cooled potatoes and grate them using the smallest side on your cheese grater (I love this trick borrowed from Smitten Kitchen!!!) into a large bowl. Make a well in the center of the potatoes and add the egg yolks, the first 4 cups of flour, and salt.

3. Starting with a spoon, mix the dough until it starts to combine and get sticky, then, switch to your hands and begin kneading the dough until completely incorporated, adding the remaining 2 cups of flour as necessary. The dough should be soft but not sticky.

4. Working in sections, cut off pieces of the dough and roll into long, thin ropes. Slice the ropes into 1 inch pieces and toss with flour to keep the pieces from sticking together. Spread the gnocchi on flour lined baking sheets and chill for at least 1 hour.

5. While the gnocchi are chilling, preheat your oven to 425ºF. Spread the sliced brussels sprouts and mushrooms onto a sheet pan and toss with olive oil, salt, and pepper. Bake for 10-15 minutes, until the veggies are roasted on the edges.

6. To make the sauce, melt the 2 sticks of butter in a pan on medium high heat. Stir, cooking for 5-10 minutes until the butter is golden brown and smells rich and nutty. Add the honey and capers, and toss in the cooked vegetables, turning the heat down to low to keep everything warm while the gnocchi cooks.

7. While the sauce is cooking, bring a large pot of salted water to a boil and cook the gnocchi in batches for 5-6 minutes, then add them directly to the sauce. The beautiful thing about boiling gnocchi is that they rise to the top of the water and remain there when they’re done cooking, so there’s no guess work!

8. Once all the gnocchi are cooked and added to the sauce, toss everything together and serve immediately. Yum!!

xoxoxoxoxD