Friday, November 16, 2007
Everything has an appropriate anecdote! This mix cures all evils - especially the lingering melancholy induced by reading The Road (McCarthy). If you want to talk about the book we can, or I can just burn a copy of this for you if you come by the shop.
Billy Idol: Eyes Without a Face
Django Rheinhardt: Brazil
Belle & Sebastian: The State I'm In
Slumber Party: New Trouble
PM Dawn: Set a drift on Memory Bliss
Bobby and James Purify: I'm Your Puppet
Bo Diddley: Do What I Say
Peter Schilling: Major Tom
Cydi Lauper: I Kiss You
CSS: Music is my Hot Hot Sex
D.A.N.C.E: Justice vs. Simian
Now that I am feeling slightly more uplifted I can share this sweet potato gnocchi recipe which I adapted from bon appetit:
3 smallish sweet potatoes or yams
prick holes in them, all over and throw them in a hot over (around 400) for 35-45 min until roasted through.
Scrape potatoes out of skins into a mixing bowl with:
1/2 cup of well drained ricotta
1/2 cup of grated pecorino romano or parm
1 tsp of salt
generous grating of nutmeg
1 1/4 cup of flour
1 tbs of maple syrup
Mix with hands until dough forms - adding more flour if necessary. Cut in four pieces and roll each piece out into a snake (around 3/4 inch thick). Cut in 1 inch pieces.
Press the tines of a fork down on each piece. When you lift up the fork the nugget will stick to it. Roll the piece off the fork to form a shape reminiscent of radiator pasta.
Place finished gnocchi on a flour-dusted baking sheet.
Boil a big pot of water and drop the gnocchi it (you'll need to do this in two batches). Boil till they float - about four minutes. I over boiled mine and they just turn a bit soft.
Remove gnocchi and set aside.
Place 1/2 stick of butter in a skillet and heat on high for 5 min. until butter solids are browned.
Add 1/4 cup of finely chopped sage, stirring to incorporate.
Throw gnocchi in skillet with the butter and sage and saute over med. heat until the gnocchi are warmed through.
Serve with more chopped sage, lots of pepper and a dusting of cheese.
Also, I made a brussle sprout salad - finely sliced sprouts tossed with lemon juice, olive oil, pine nuts and shaved pecorino.