Relaunching this Blog on WordPress

I am relaunching this blog over on WordPress. I want to post more regularly and have thought long and hard about what type of content I could produce on a more consistent basis.

The new Windsor Kitchen will focus on cooking and recipes as well as food and restaurant news. I am hoping to adopt a less structured approach than I attempted here, making the post creation process more natural for me.

Please visit WindsorKitchen.wordpress.com for the next phase of posts and thanks for reading.

The Sunday: Homemade Gnocchi

I find myself continually coming back to this blog and apologizing (to myself really!) for not posting more frequently. However, in thinking about my food over the past few weeks, I haven't really made or eaten anything too exciting. Actually, the continued freeze of winter has driven me more toward alcohol in the past month (my next post will cover wine tasting). A couple of weeks back I made gnocchi from scratch, and the result was a hearty, traditional weekend meal that was fun to make and even more fun to eat.

A while back I made ravioli, an attempt that was new for me because raviolis were not made in my house, they were bought. Gnocchi on the other-hand are not ravioli; gnocchi was made and rolled one by one. My grandmother used to make the dough, then chaos would ensue. My gnocchi were rolled thick and cut large whereas my sister's were rolled thin and cut small. In our competition for whose were better, we all but assured that nothing would cook evenly if put into the same pot! Even today, my sister and I still stand firm on which type are better to this day.

Paired with fresh tomato sauce, you'll have the best Sunday meal and enjoy the process of making it. The recipe is simple and the method to make them even simpler. You can perfect your recipe to your liking, but the one below has been improved and tweaked for decades. If your nervous about the process, check out this nice video from Saveur magazine on making a classic Gnocchi al Pomodoro:

Recipe

   

· 6 large potatoes

· 1 teaspoon salt

· 1/8 cup oil (as needed)

· 1 egg

· 2 1/2 cups flour (semolina or white)

 

1 Boil the potatoes, with skin on, in water until tender. Drain, peel, and mash before cooling in refrigerator for an hour.

2 Either by hand or in a mixer with a dough hook, mix the potatoes, salt, egg, and flour thoroughly. If the mixture begins to look dry, add oil (up to 1/8 cup). 

3 Break off piece of dough to match size of your palm. Roll dough into a rope and cut gnocchi into 1/2" pieces. For design purposes, with your thumb, roll  gnocchi off back of fork to get ridges. Set aside on a floured baking sheet.

4 Boil your gnocchi and take out when they float to top of pot. Pair with sauce and serve.

The Dish: Beef Stew with Mashed Turnips

Remember my resolution to post more regularly? Well that seems to have not made it out of January! It is 60 degrees here in New York City today, so you might think who wants a stew recipe right? This winter might never end because Thursday we are bracing for more snow and some stew might just hit the spot. Enjoy!

Recipe

   

· 1 batch of Mashed Turnips

· 1 tablespoon butter

· 2 tablespoons olive oil

· 1.5 lbs. trimmed beef stew meat

· 1 tbsp. sea salt & black pepper

· 3/4 cup chopped yellow onion

· 3 cloves chopped garlic

· 2 tablespoons all-purpose flour

· Half- bottle dry red wine

· 2 cups vegetable stock

· 1/3 lb. piece of Pancetta, cut into lardons

· 12 small cipollini onions, peeled

· 12 baby portabello mushrooms, chopped

· 12 baby carrots, peeled

· 1 tsp. sugar

· Fresh parsley

 

NOTE: This beef stew recipe is a take on the Pioneer Woman's Sunday Night Stew and Food & Wine's Beef Stew In Red Wine Sauce recipes. 

1 Make the mashed turnips ahead of time and set aside. Reheat before serving.

2  Preheat oven to 350 degrees. 

3 In an uncovered Dutch oven/casserole pot, melt butter in 1 tablespoon of olive oil then add beef in a single layer and season with salt and pepper. Cook over medium-high heat, turning occasionally, until browned on all sides.

4  Add chopped yellow onion and garlic and cook for 5 minutes. Add flour and stir to coat the meat with it. Add wine, vegetable stock, and season with salt and pepper. Bring to a boil.

5  Cover pot and transfer to oven. Cook for 1 1/2 hours, until the meat is very tender.

6 In a large skillet, combine pancetta, cippolini onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, 1/4 cup of water, 1 teaspoon of sugar, and season with salt and pepper. Bring to boil, cover, and simmer for 10 to 15 minutes until the liquid reduces. 

7  Uncover and cook over high heat, tossing, for 5 minutes.

8  Scoop mashed turnips into plate, place with vegetables and pancetta on the side, and then top vegetables with stew. Garnish with chopped fresh parsley, serve.

The Technique: Stewing

It has been cold here in New York City over the past month. Every few days ice and snow pelt the Tri-state area as temperatures rarely reach freezing. Now is the perfect time (especially with a storm coming overnight) to make a large pot of stew that will warm you up and provide you with meals for the next few days. My mother made a vegetable and potato stew in a tomato based broth growing up that, just thinking about it, makes me think of cold winter nights.  

Stewing is one of the simplest ways to prepare food as well as one of the oldest. In its simplest definition, a stew is simple a collection of vegetables and/or meat cooking in a pot with a liquid and served with the sauce it was prepared in. People have been making stews since ancient times. Before the advent of pots which could withstand high temperatures, people would make stews by boiling ingredients inside the stomachs of animals. 

In every culture, there is a recipe for some thing resembling a stew. Meat based stews are started by browning the meat, often using tougher cuts which soften as they cook, before adding stock or wine and letting the ingredients simmer until the liquid reduces. One of my favorite recipes to start from is the Pioneer Woman's Sunday Night Stew which is a great example of a beef stew recipe. In my next post, I will put my own spin on beef stew.

The Cut: Pancetta

Pancetta is to Italians what bacon is to Americans. If you speak to most of us Americans, you know that pancetta must be pretty much the greatest thing ever invented over there! Made of pork belly that is salt cured and spiced with black pepper, pancetta is used in one way or another throughout all of Italy.  I particularly like to use pancetta with eggs for breakfast or with sauteed vegetables to give another dimension of flavor. Eataly here in New York also has a great pancetta panini, which features thin slices of pancetta topped with vinegar-marinated vegetables. 

Retrieved from http://www.fossilfarms.com/images/pic-diagram-bellota-pork.jpg

You might be wondering what is the difference between bacon and pancetta? They both come from the pork belly,  but are prepared rather differently. Preparation is the main reason for why the two do not taste the same. Bacon is brined and then smoked. Pancetta is seasoned, rolled tightly, and then cured. The nice thing about pancetta for me is that is has a completely different flavor profile compared to bacon, and because it is not as smokey, I can use pancetta in a wider variety of recipes.

Most of the time when cooking with pancetta I go to the local deli counter and ask for it unsliced. Once I begin cooking, I cut the pork into tiny pieces and brown in a pan before adding eggs or onion or Brussels sprouts or red wine. While pancetta costs more than bacon, it certainly gives you more flexibility in the kitchen and allows you to experiment more than using smokey thick cut bacon which forces its flavor on most foods.