SKILLET GNOCCHI, SCAMPI AND MORE

 

                                Skillet gnocchi, scampi and more

           May celebrations are upon us starting with Mother’s Day, graduations and culminating with Memorial Day as we emerge in spring and look forward to gatherings with family and friends. More activities invariably translate in less time in the kitchen for everyday meals and the cook looks for interesting shortcuts to provide something tasty and interesting in relatively short order.

          Italian cuisine gives us both pasta and gnocchi as basis for quick and easy meals. Gnocchi differs from pasta in that it is made with mashed potatoes in addition to flour, eggs and salt. They are airy, versatile and filling small dumplings that can be fried or boiled and adapt well to flavored sauces. You can make your own, preferably with Russet mashed potatoes, or purchase them like fresh pasta at the market and ready to be cooked.

                                Skillet gnocchi with pancetta and sundried tomatoes

          Fry 2 oz. pancetta to crisp in a skillet, drain on a paper towel and set aside. Add 1 tbsp. butter to any fat in the pan and sauté 1 medium chopped onion for 5 minutes with 2 minced garlic cloves for an additional minute. Stir in ¾ cups water, 1/3 cup julienned sundried tomatoes, ½ tsp. lemon pepper, 1tsp kosher salt and 4 oz. canned mushrooms, drained. Cover and cook on medium heat for 6 minutes. Stir in 9 oz. shelf stable cheese-potato gnocchi, ½ cup heavy cream, bring to simmer and cook for 6 minutes on low heat with stirring. Plate them in shallow bowls with pancetta and grated Parmesan cheese.

          Frozen shrimp are one of my favorite backup ingredients for quick meals. They pair well with rice, pasta and even new potatoes and can adapt to many flavors.

                            Scampi with tomatoes, mushrooms and spinach

          Thaw and peel ½ lb. large shrimp and sauté them in 1 tbsp. olive oil and 1 tbsp. butter with 1 large, chopped garlic clove for 2 minutes. Set aside covered to keep warm.

          Add 1 tbsp. butter to the pan and sauté for 6 minutes: 6 large, quartered mushrooms, 1 chopped onion, 1 chopped garlic clove, 1 tsp. salt and ¼ tsp. lemon pepper. Stir in 1 large, diced Roma tomato, 2 tbsp. lemon juice, 1 tbsp. Worcestershire sauce and ½ cup chicken broth. Simmer for 8 minutes. Stir in 2 large handfuls of fresh baby spinach, cook with stirring for 2 minutes, return cooked shrimp to the pan to heat and serve with rice.

          Having desert ready on short notice is always a challenge. Fresh fruit or cooked fruit compotes are handy to have. For something slightly more substantial I like to have an unfrosted batch of cupcakes on hand. They freeze well and are easily reheated in the microwave.

                                           Orange-currant cupcakes

                    Whisk together 1 ½ cups flour, ½ tsp. baking powder, ½ tsp. salt, ½ tsp. baking soda. In a large bowl beat 6 tbsp. room temperature butter to light and creamy. Beat in a scant 1 cup of sugar, 2 eggs-one at a time, 1 tsp. vanilla  and 1 tsp. lemon flavoring. Using a wooden spoon stir in ½ cup plumped dried currants and 2 tbsp. grated orange zest. Then stir in until smooth, flour mix and ½ cup buttermilk in 3 alternate portions, starting and ending with flour. Spray a muffin pan with 12 medium cups with baking spray and divide the cupcake mixture among them. Sprinkle each with some Demerara sugar and bake in a preheated 375-degree oven for 15 minutes until done as tested by a toothpick. Cool on cake rack for 5 minutes before removing cupcakes from the pan.   

(I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day…”and “Uncharted Journey from Riga”; website: www.winicov-harrington.com)

 

 

 

SPRING SOUP AND HAM-CABBAGE GALETTE

 

                        Spring soup and ham-cabbage galette

           Spring at last! May has finally given us some outdoor colors with daffodils, early tulips, hyacinths and even blue and yellow primroses in our garden. A couple of cardinals have claimed their territorial rights to our large everblooming lilac and even a bluebird graced the slowly emerging crabapple. But our days remain cool, and the cook needs to balance warmth and springtime flavors for meals.

                                                   French spring soup      

          Cut a large leek in half lengthwise, carefully rinse out all soil and thinly slice both white and tender green parts. Melt 4 tbsp. butter in a 3 qt. pot and sauté the leek with 1 chopped medium onion and 1 large garlic clove for 7 minutes.

          Add 1 qt. chicken broth, 3 cups water, 1 ½ tsp. kosher salt, ½ tsp. lemon pepper, 2 large, chopped carrots, 2 chopped potatoes, ¼ cup long grain rice and 1 cup asparagus spears cut in bite size pieces. Bring to boil and cook on medium heat for 30 minutes.

          Add 1 ½ cups thawed baby peas and 3 handfuls of fresh baby spinach. Cook for 5 minutes, stir in 1 cup heavy cream. Heat without boiling and serve hot with crusty bread or cheddar corn muffins.

                                                   Cheddar corn muffins

          Sift together 1 cup all purpose flour with 3 tsp. baking powder, 1tsp.sugar and ¾ tsp. salt. Stir together with 2/3 cup yellow cornmeal, 1 tsp. garlic powder and 1 cup shredded sharp cheddar cheese. Preheat the oven to 400 degrees.

          In a large bowl whisk 1 large egg with 1 cup milk and ¼ cup vegetable oil. Spray a medium cup muffin pan with baking spray. Stir the flour mixture in the liquid ingredients until they are just blended. Fill the muffin cups ¾ full and sprinkle on top with additional shredded cheddar or Asiago cheese. Bake 17-19 minutes, till done by a toothpick test. Remove from pan and brush with 2 tbsp. melted butter.

                                                   Ham and cabbage galette

          Coarsely chop 3 cups of cabbage, 1 medium onion and 2 garlic cloves. Heat 2 tbsp. olive oil in a pan with a lid and sauté the vegetables with ½ tsp. salt, ¼ tsp. pepper and ½ tsp. carraway seed for 8 minutes.

          Add ¼ cup water, 1 tbsp. white vinegar and ½ cup chopped kimchi and cook covered for 6 minutes. Remove the cover and cook with stirring until all liquid is absorbed. Cool slightly and mix with 1 ½ cups diced smoked ham and 2/3 cup of pepper jack cheese.

          Spread out 1 sheet of Crescent dough (found in Deli case in markets) on a small sheet pan. Spread mix lengthwise on the dough, leaving 1 inch free on sides. Gently fold the sides over the mix. Sprinkle the filling with shredded Asiago cheese and brush the dough with heavy cream. Bake in a preheated oven at 375 degrees for 15 minutes. Serve warm slices of galette for lunch or dinner with a green salad.

          Spring in Maine unfolds slowly, but May is the month of promise that the sweet beginning of summer is on its way.

(I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day…”and “Uncharted Journey from Riga”; website: www.winicov-harrington.com)