Maven's Sweet Potato/Pumpkin Gnocchi

Great use for leftover mashed sweet potatoes or pumpkin from Thanksgiving.

1 sweet potato, peeled, diced, nuked in the microwave for 10 minutes, mashed
1/2 can pumpkin puree (8 oz)
3 Soup spoons of ricotta cheese
1 T olive oil
1/2 tsp xanthan gum powder (perhaps corn starch might be a good sub?)
1/2 tsp salt
1/4 tsp nutmeg
1/2 tsp black pepper
1/2 tsp smoked, hot paprika (or chipotle)
3 cups all purpose flour, added 1/3 of a cup at a time while mixing/kneading

Mix all wet ingredients and spices together well, mashing down any lumps. Then add flour, 1/3 cup at a time, scraping down the bowl well and kneading in until dough is firm, not sticky, but not overly dry.

Form into a log and cut into pieces roughly the size of the first digit of your thumb (yes, the tip of your thumb, use that as a gauge). Drop 12 at a time into a pot of gently boiling, well-salted water. Scoop out as they float to the top. Drain and coat with spray oil/Pam to keep from sticking.

Can be served with a good heavy meat ragout, or in a light butter sauce (butter and rosemary, butter and sage, butter and tarragon?), with plenty of good quality parmesan cheese on top.

DOUBLE DUTY ALERT! Leftover dough does double duty for cinnamon rolls; HOWEVER, I think if I were to do this again, I'd add perhaps 1/2 tsp baking powder to the flour, to ensure a fluffier cinnamon roll.

"Mock Fregula" with Shrimp

Made this last night, it's relatively a "quickie" (about a half hour cook time).

What makes it "mock" is that I used Israeli couscous (large pearl type), rather than actual fregula. Pretty much the same product.

INGREDIENTS:

2 Tbsp Olive oil
1 Shallot, minced
1 clove garlic, chopped (rough)

1 Cup Israeli couscous
1 Cup Chardonnay
1 Cup Boiling Water
1 Cup Steamed, peeled favas, split*
*Can substitute same amount of fresh sweet peas
1 Tbsp Butter
1 Ear of corn, cut from the cob

1/2 to 1 lb large shrimp, peeled

Handful of flat leaf parsley, chopped*
*Can substitute basil, dill, or cilantro for parsley
5 Scallions, slivered on the bias
Juice of 1/2 lemon
Zest of 1 entire lemon

Salt and pepper to taste
Optional: Red pepper flake

METHOD:

1. In large skillet, heat oil over medium heat. Toss in garlic and shallots, and cook until shallots turn opaque. Approx 2-4 minutes.

2. Add couscous, toss to coat with oil & mixture, and cook until couscous starts to turn golden brown.

3. Add chardonnay and add salt, and stir couscous well. Toss in favas and corn. Cook about 2-4 minutes, stirring to prevent burning.

4. Add cup of boiling water and butter, and stir couscous well. Toss in shrimp. Cook until water cooks off and shrimp are pink and firm.

5. Turn off heat, and toss in parsley, scallions, lemon zest and lemon juice.

Optional: Can serve w/a lemon wedge per serving, to adjust flavor.

Summer Dinners

For supper: Bow-ties and Broccoli

You will need:

1 pound farfalle (bow-tie) pasta (You can use penne, too.)
2 heads broccoli, trimmed to florets (about 4 cups)
1/4 cup extra-virgin olive oil
4 tablespoons butter (REAL, unsalted butter)
3 garlic cloves, chopped
5 anchovy fillets, diced (Optional, if you don't like the fish -- which I don't.)
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan (REAL parmesan, not the "in a green can" shit.)

1 -- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally.

2 -- After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes.

3 -- Drain pasta and broccoli, reserving 1 cup of the pasta water.

4 -- Meanwhile, in a large skillet, heat the olive oil and butter over medium heat.

5 -- Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes.

6 -- Add the broccoli, pasta, salt and pepper and toss.

7 -- Add some of the reserved pasta water, if necessary, to make a light sauce.

8 -- Transfer to a serving platter and sprinkle with Parmesan.

For dessert: Watermelon and Cantaloupe Salad with Mint Vinagrette

You will need:

1 bunch fresh mint, chopped
1/4 cup lemon juice (from about 1 lemon)
1/4 cup simple syrup (recipe follows)
1/8 teaspoon amaretto (GOOD amaretto-- DiSarrono, you cheapskate)
2 cups watermelon balls (from about half a watermelon) (Who knew watermelons had BALLS?)
2 cups cantaloupe balls (from about 1 cantaloupe) (Poor, progeny-less cantaloupes!)

1 -- In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth.

2 -- In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. 3 -- Transfer to a serving bowl, chill for half and hour or so, and serve.

Simple Syrup:
1/2 cup water
1 cup sugar

In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.