Saturday, October 10, 2015

Weekend Round-Up

Some of the Week's Best
Best fall color shots

Best fall harvest dish of the week and its healthy.

Gnocchi with Brussels Sprouts, Chicken Sausage and Kale Pesto 
Cook's notes: This recipe is quick, flavorful and delicious. The kale basil pesto can be made earlier in the day. Recipe comes from and serves 4
Gnocchi Dish
  • 1 batch Kale Basil Pesto (see below)
  • 1 lb. dry gnocchi (tested with DeLalloMini Potato Gnocchi or use a gluten-free gnocchi)
  • 1 lb. chicken sausage (tested with a spicy Italian variety)
  • 1 TB. olive oil
  • 1 lb. Brussels sprouts, trimmed and halved
  • 1/3 cup grated Parmesan cheese, for topping
Kale Pesto:
  • 2 cups packed chopped kale leaves, stems removed
  • 1 cup packed basil leaves
  • 1/2 cup chopped walnuts, toasted
  • 1/2 cup grated Parmesan cheese
  • 1 tsp. sea salt
  • 4 cloves garlic
  • 1/2 cup olive oil
  • Prepare Kale Basil Pesto according to instructions below.
  • Cook the gnocchi in a large stockpot of salted boiling water according to package instructions. Drain and set aside.
  • While the gnocchi is cooking, cook the chicken sausage in a saute pan according to package instructions. Once it has finished cooking, transfer the sausage to a separate plate and slice it on the diagonal into bite-sized pieces.
  • In the same saute pan, heat olive oil over medium-high heat. Add Brussels sprouts and saute for 5-6 minutes, stirring and flipping occasionally, until it is cooked through and begins to brown. Remove from heat.
  • Combine gnocchi, Brussels sprouts and Kale Basil Pesto in the stock pot, and toss until combined. Serve warm, garnished with extra Parmesan cheese if desired.
To Make Kale Basil Pesto:
  • Add kale, basil, walnuts, Parmesan, salt and garlic to a food processor, and pulse until combined. 
  • Drizzle in the olive oil, while still pulsing the food processor, until the pesto is smooth. 
Best Pumpkin Dessert of the Week
Marbled Pumpkin Cheesecake
recipe from Every Ready

  • 1-1/2 cups finely crushed store bought gingersnap cookies
  • 1 cup finely chopped pecans
  • 1/3 cup melted butter
  • 2- 8 oz. packages of cream cheese, softened
  • 3/4 cup white sugar
  • 1 tsp. vanilla
  • 3 large eggs
  • 1 cup canned pumpkin puree
  • 2 tsp. cinnamon or 1 TB. Saigon/Vietnamese cinnamon  
  • 1 tsp. pumpkin pie spice mix
  • 1/4 tsp. nutmeg
  • Preheat oven 350 degrees.
  • In medium bowl mix crust mixture and press into bottom and about 1 inch up sides
  • of a 9 inch spring form pan. Bake 10 minutes and set aside to cool.
  • In a bowl mix cream cheese, 1/2 cup sugar and vanilla just till smooth. Mix in eggs one at a time. Set aside 1 cup of this mixture. Blend 1/4 cup of sugar, pumpkin puree, and spices into remaining mixture.
  • Spread pumpkin flavored batter into the cooled crust and drop plain batter on top and swirl with a knife for marbled effect.
  • Bake 55 minutes or until filling is set.
  • Run knife around edge of the pan. Allow to cool before removing pan rim.
  • Chill for at least 4 hours.

    Seasonal Plate (food column) Week of Oct. 5th Recipe Links 
    Brandy Caramel Sauce

    Orange Glazed Brussels Sprouts with Butternut Squash and Cranberries
    Cranberry-Apple Chutney (served over turkey)

    No comments:

    Post a Comment