3000 miles 'til dinner.

These are the most delicious & simple “cloud like” dumplings, similar to gnocchi but lighter as less flour is used. These are served in a pool of tangy tomato sauce and garnished with fresh herbs, but equally delicious baked in brown butter or garlic butter.

Prep:   30 minutes

Baking: 20-25 minutes

Oven temp:  325 degrees

Servings: 4 (approx. 20-30 gnudi, depending on size)

♥PANTRY, FRIDGE, MARKET♥♥

GNUDI mix

16 oz. ricotta

12 oz. baby spinach = 1/4 C. cooked

10-12 large basil leaves 

1 large egg

1/2 C. grated Parmesan and/or Asiago + 1/2 C. extra for garnish

3/4 t. sea salt

few good grinds of black or white pepper

1/2 C. flour + 1/4 C. extra

TOMATO SAUCE

1 28 oz. can chopped tomatoes

1 28 oz. can crushed tomatoes

1 T. granulated sugar

1 t. sea salt

1/2 C. good quality olive oil

6 cloves garlic, minced

1/2 t. dried oregano

1/2 t. dried basil

1/2 t. dried thyme

♥PREP

TOMATO Sauce:  In a medium heavy bottom pot, add olive oil, tomatoes, sugar, salt, pepper, oregano, basil and thyme. Bring to a boil, then turn heat to low and simmer for at least one hour and no longer than 2 hours. Add garlic and simmer for 10 minutes. Adjust seasonings.

GNUDI mix:  Steam spinach until just wilted, pour into a colander and press all the moisture out with the palm of your hand. Place on cutting board with basil leaves and finely chop.

In a medium size bowl, whisk egg and egg yolk. Stir in ricotta, salt, spinach/basil and 1/2 C. Parmesan. Add 1/2 C. flour and stir until the mixture comes together — it should be soft and moist but not wet. If it looks too wet, add a little more flour. 

Shape the gnudi into ovals: sprinkle 1/4 C. flour on a baking sheet. Scoop a heaping tablespoon of ricotta mix into the palm of your hand and gently roll into an egg shape then roll in flour. Repeat process until you use all the mix.  Chill in fridge until ready to use or proceed:

Ladle tomato sauce into a baking dish, size of dish depending on how many you plan to bake. Sauce should be at least 3/4” deep. NOTE: reserve some of the sauce for serving.

 Lay gnudi on top sauce, leaving 1” between each dumpling. Cover lid or foil. Gnudi can be baked right away or refrigerated until later. 

♥BAKE - middle rack, 325 degree oven, for approx 20-25 minutes if put in the oven while the sauce is hot or 40-45 minutes if refridgerated.

♥SERVE - spoon a little reserved hot tomato sauce into individual shallow dishes, nap with more tomato sauce (if desired) and dust with Parmesan and/or Asiago. 

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*consider substituting: kale and spinach, or just kale,  and/or other fresh herbs in the ricotta mix

♥ Helpful Hints♥

*tomato sauce can be simmered in a slow cooker: start on high for one hour (or until the sauce is budding), turn to LOW for 2 hours. Add garlic and continue on low for 15 minutes.

*tomato sauce can be made ahead and refrigerated for 1week or frozen for 3 months.

*gnudi and can be made ahead and refrigerated for 2 days

(MIL post)

I have been making these tasty buns for 32 years, ever since my good friend Maggie shared the recipe. I was going on a backpacking trip and wanted snacks that would keep for a couple of days and she suggested these tasty treats. They freeze beautifully, retaining all their flavor when thawed, so just tuck a frozen bun or two in your lunch bag andthey’ll be thawed and delicious a few hours later. When Flaming Carrot Catering kicked in a few years later, these buns became a staple in our kitchen, a favorite on many menus.

 Prep:  1.5 hours   *make dough & let it rise, make the filling

            1 hour  minutes    *shape the buns, let rise           

Baking:  20-25 minutes

Oven temp:  350 degrees, middle rack

Servings: 1 dozen medium size buns or 24 appetizer size buns

♥PANTRY, FRIDGE, MARKET♥♥

At least 3 hours before, but as long as weeks ahead: soak the currants in the wine or spirits (see below)

Yeast Dough

1/4 C. wheat germ

1 T. dry yeast

1/4 C. warm water

1 T. granulated sugar

1 t. fine sea salt

1/4. C. olive oil

3 C. unbleached white flour

1-1 1/4 C. warm water

Spinach & Pine Nut Filling

1  medium yellow or white onion, cut into chunks

3 medium cloves garlic

16 ou. bag fresh baby spinach   

1/2 C. pine nuts

1 1/2 grated cheeses     *your choice, mix it up

1/4 C. currants, soaked in white wine, whiskey, sherry or brandy

1/4. t. grated nutmeg

1/2 t. fine sea salt

fresh ground pepper

♥PREP

Yeast Dough:Place the wheat germ in an oven proof dish and toast at 350 degrees for 3-5 minutes until it is aromatic and light brown. Watch carefully, it will burn in no time.

Meanwhile, place the yeast, 1/4 C warm water and sugar in your food processor (steel blade).  Wait a few minutes until the yeast softens, then add the flour, salt, wheat germ, olive oil and 3/4 C. water. Pulse until all is mixed then slowly add the rest of the water until the dough comes together — not too dry, not too sticky. This is a very forgivable dough, so add more water or flour to correct it.

Run processor for about 3 minutes to “knead” the dough. NOTE: this step can be done by hand, kneading the dough on a floured board*.  Place the dough in a bowl that has been lightly oiled, turn the dough over once to coat on all sides with the oil, cover with plastic wrap and set in a warm place.

Spinach & Pine Nut Filling

Rinse the processor and put back together with steel blade intact. Add onion chunks and garlic cloves; pulse until they are the equivalent of a small dice. Add 2 T. olive oil and onion mix to a large skillet and sautee until the onions are translucent. Add the spinach and stir until just wilted. Remove from the heat and place in a strainer to drain the excess water from the spinach. Press gently with the palm of you hand. Set aside.

Place the pine nuts in an oven proof dish and toast at 350 degrees for 5-10  minutes or until it is aromatic and light brown. Watch carefully, they will burn in no time. NOTE: Consider toasting the pine nuts & wheat germ at the same time, separate pans.

In a medium size bowl, add the grated cheese, pine nuts, currants, nutmeg, salt, pepper and strained spinach. Stir with a fork and also use your fingers to separate the spinach.

Shaping the Buns

Place the yeast dough on a floured surface and cut into 12 pieces. Roll each piece into a 3 1/2” circle (or 2” circle if making appetizer size buns) Spoon the spinach filling into the center of each circle using an ice cream scoop or soup spoon (teaspoon for smaller buns) distributing the filling equally between the rounds. 

Pull the sides of the dough up around the filling and pinch together to close. Line baking sheets with parchment, or lightly oil the surface, and place each bun on the pan, leaving a 2” space between each.  Brush with egg wash (1 egg yolk mixed with 1 T. cool water) and set in a warm place to rise until they double their size.

♥BAKE - 350 degrees, middle rack, for 20-25 minutes, or until golden brown.

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*substitute: raisins or diced dried apricots 

*consider: using equal portions of spinach and chopped kale

*substitute: Pamela’s Gluten Free Baking Mix (salt is already in the mix)

♥ Helpful Hints♥

*portions of  unbaked dough can be frozen, thawed and used to make the buns.

* filling can be frozen

(MIL post)

Tape this chart to the inside of your cupboard and you’ll find it useful almost daily. 

                                                                  *buttery photo:  DIL Jessica

16 T = 1 cup

12 T = 3/4 cup

10 T + 2 t = 2/3 cup

8 T = 1/2 cup

6 T= 3/8 cup

5 T + 1 t = 1/3 cup

4 T = 1/4 cup

2 T = 1/8 cup

2 T + 2 t = 1/6 cup

1 T = 1/16 cup

2 C = 1 pint

4 C  = 1 quart

4 quarts = 1 gallon

3 t = 1 tablespoon

48 t = 1 cup

——————————————————-

Weight

1 fluid oz. = 30 milliters

1 fluid oz. = 28 grams

1 pound = 454 grams

——————————————————

U.S. to Metric

1/5 t = 1 milliliter

1 t = 5 ml

1 T = 15 ml

1/5 C = 50 ml

1 C = 240 ml

2 C (1 pint) = 470 ml

4 C(1 quart) = .95 liter

4 quarts (1 gal.) = 3.8 liters

———————————————————

Metric to U.S.

1 militers = 1/5 t

5 ml = 1 t

15 ml = 1 T

34 ml = 1 fluid oz.

100 ml = 3.4 fluid oz.

240 ml = 1 cup

1 liter = 34 fluid oz.

1 liter = 4.2 C

1 liter = 2.1 pints

1 liter = 1.06 quarts

1 liter = .26 gallon

————————————————-

Weight

1 gram = .035 ounce

100 grams = 3.5 ounces

500 grams = 1.10 pounds

1 kilogram = 2.205 pounds

1 kilogram = 35 oz.

(MIL post)

This Winter I’ve been baking more muffins than ever, enjoying fooling around with all kinds of creations. Grated, finely diced and pureed fruits are a welcome addition to any basic sweet muffin batter ….. add a little citrus zest of choice for an additional flavor burst.

Prep: 20 minutes

Baking time: 30 minutes

Oven temp:  400 degrees for 10 min, 350 degrees for 20 minutes, center rack

Servings: 12 muffins

♥PANTRY, FRIDGE, MARKET♥♥

   muffin batter

1 1/2 C. unbleached flour

1 C. light brown sugar, lightly packed    

1/2 t. baking soda

1 t. ground cinnamon

1/2 t. grated nutmeg

1/4 t. fine sea salt

1 C. cored and grated apple     * large apple, any variety

4 T. unsalted butter, melted    

3/4  C. sour cream

2 large eggs

1 t. pure vanilla extract

1/2 C. coarse chopped walnuts

1/3 C. quince paste 

   streusel

2 T. unbleached flour

1/4 C. light or dark brown sugar

1 t. ground cinnamon

1/4 C. finely chopped walnuts

♥PREP

Batter: In a medium size bowl, mix together dry ingredients; flour, cinnamon, nutmeg, sugar, baking soda, baking powder and salt. Make a well in the flour and add wet ingredients: grated apple, melted butter, eggs, sour cream and vanilla. Stir together with a wooden spoon or fork,  until just mixed and add walnuts. 

Streusel:  In a small bowl, mix flour, sugar, cinnamon and walnuts. Using a fork, mix in the melted butter until incorporated completely. 

Assemble: Fill each muffin tin 1/3 full with batter. Sprinkle with 2 t. streusel mix, add 1 t. quince paste then more batter to fill the tin 2/3 full. Sprinkle with 1 t. streusel mix. NOTE: If any batter remains, distributed evenly between the muffin tins before you sprinkle with streusel topping.

♥BAKE - 400 degrees for 10 minutes, then 350 for 20 minutes, center rack Every oven temperature is different, so be sure and check the muffins so you don’t over bake. The center should be just firm to the touch, brown and lovely.

♥SERVE immediately :) for ultimate taste treat!

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*substitute for grated apple: grated pear 

*substitute for butter (batter and/or streusel): melted coconut oil

*substitute for wheat flour: Pamela’s Baking Mix *NOTE: already has leavening & salt

*substitute for quince: any jam or fresh/frozen berries

♥ Helpful Hints♥

*for convenience, dry and wet ingredients can be assembled separately, held for 3-4 days, then combined when ready to bake

*baked muffins freeze well

(MIL post)

Original MIL Mission #72: Skillet Apple PIe

It took every fiber of my baker’s being to try a new Apple Pie recipe. Because while I may still be a chef-in-progress, I sure as hell make a damn good apple pie. I use my grandmother’s incredible recipe, so sorry for saying hell. And also damn. Love you, grandma!

Here are the ingredients for the caramel. Wait, CARAMEL? Ok, maybe this won’t be so bad.

And the ingredients for the filling. I did stick to my grandma guns and used granny smith apples. I worship the mix of tart, salty and sweet. What’s that fifth flavor again? Umami? It’s one of those few Los Angeles-y things this New Yorker can get behind.

♥HOW I MADE IT.♥

I started my caramel, which begins as most things in this world should begin…with an entire stick of butter. Husband approves!

I added the brown sugar, I did a mix of light and dark because that’s what I had laying around, vanilla and orange zest to my melted butter whisking until it was all dissolved. Then removed from heat to cool. I guess this is how you make caramel. So easy! And soooo dangerous.

Then I started my pie pastry. Do you really need to see more photos from the pie pastry process? Oh, you do? You LOVE my pie pastry photos? Well, that’s just so sweet of you. BOOM. 

BOOM. (new french rolling pin!)

And BOOM. You’re welcome.

Here’s where things get extra-non-grandma-y. I rolled my first pastry out and pressed it to the bottom of my cast iron skillet on top of the caramel. It was kind of difficult and doesn’t look pretty, but I decided it doesn’t matter. And looking at all that dough and caramel, I realized that this apple pie might turn out pretty special. 

Then in went the apples, which I dotted with delicious butter chunks. Mmmmm, butter chunks. 

I rolled out the second half of my pastry dough and got all cute with it. Fall leaves! Fall pumpkins! Fall acorns! Did I mention it’s fall? 

I sprinkled a little sugar and a little course salt (because I’m a dirtbag for salt) on top and then into the oven the skillet went while I scrambled to get ready for my work partner, his wife and baby to come over for dinner.

♥MIL MISSION #72: ACCOMPLISHED.♥

I loved that an apple pie with more complex flavors still all went down in one skillet. So easy and even looks cute served all country style and stuff.

♥PLATE IT, ATE IT, GRADED IT.♥

scale: 0 (not at all) to 5 (very)

Cupboard to table time: Couple of hours

Difficulty: 2

Deliciousness: 5 (UMAMI. I recommend tart apples, people. Truly!)

Impressed Husband factor: 5+ (Every one at dinner loved the pie and the birthday boy took some slices home).

Leftover-friendly: 5 (We ate a slice for breakfast the next morning. Don’t judge me.)

(posted by jessica)

Crisp kale is wonderful to have on hand, simply to munch on for a snack or toss on top a crisp green salad or steaming bowl of soup, even on rice or mac ‘n cheese.  If you do want to have plenty on hand, roast three - four  bunches as it reduces in size significantly when it looses all it’s moisture. 

This salad was inspired by my friend Janis who has brought it to my table often. It is fresh and delicious along side any entree, but particularly excellent pared with a spicy dish. I also love it as a topper for a tuna or turkey sandwich. It is important to use good quality, fresh (organic if possible) carrots for the ultimate carrot flavor.

Prep: 15 minutes

Servings:  4 (1/2 C.) servings

♥PANTRY, FRIDGE, MARKET♥♥

1/2 C. golden raisins 

2 T. chopped fresh mint

1 T. each - Italian parsley, cilantro

Dressing

3 T. olive oil

2 T. lemon juice

1/2 t. minced garlic 

1/2 t. minced hot pepper of choice

3/4 t. granulated sugar

1/4. t. each - ground cinnamon and ground cumin

1/8 t. each - nutmeg and allspice

1/2 t. sea salt

1/8 t cracked pepper

♥PREP

Grate carrots (food processor is a fast way) and place in a medium size bowl with the raisins. In a small bowl (or the same processor bowl) whisk together the dressing ingredients and pour over carrot mix. Toss and taste and adjust seasoning.

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*substitute: lime juice

*substitute: fresh or dried currants, halved grapes, dark raisins

*substitute: any combination of fresh herbs, but the mint is important 

*consider: adding 1/8 t. Chinese Five Spice mix  

*consider: adding 1/2 t. lemon or orange zest

♥ Helpful Hints♥

*refrigerate salad for up to 3 days

(MIL Post)

Just had to post again because it’s that time of year !

                                THE PRODUCE MAN

The produce man kissed me on the hand when I told him I liked his bananas

Across the aisle apples were dropping out of the boxes

Before he kissed my hand, he was short, fat and Italian

After, Mama Mia, the zucchini got greener

Now I’m home frying onions to stuff in the squash and the hungry hordes think I’m just the cook

I eye the honeydew, ripening on my counter, roll fresh peas around my tongue, and smile

 ~ poem by  Abby Sansum

(MIL post)

lairdashley asked: Aunty Pat - We want to have our friends over for dinner and they're vegetarian. I can think of many vegetarian dishes to make them but they all seem boring and I don't want to bore these foodies. Could you give me a complete menu (with recipes) of a vegetarian dinner I could make them, to blow their socks off?
Love to you MIL & DILS!
Cousin Ash

Dear Cousin Ash,

Here are a couple of cool summer ideas from our blog, guaranteed to blow the socks off anyone and make your evening enjoyable because you can prepare all earlier in the da ! xo MIL

MENU 1

 CHILLED ZUCCHINI SOUP with FRESH HERBS ,  HARVEST GRAINS SALAD with FRESH HERBS and APPLE & ARUGULA SALAD with PROSCIUTTO

New potatoes are heavenly, especially when they are truly seasonal, not too many days out of the earth. These lovelies were purchased at Lindy & Grundy in LA. Check out their website for the best organic meats/poultry in the City of Angels and they carry a small variety of organic produce from local farms. FYI: Yes, I’m now in LA cooking, but back to Portland every so often and still call it home!

Prep:   20 minutes

Baking time:  40-50 minutes, depending on the size of your potatoes

Oven temp:  350 degrees

Servings: 4

♥PANTRY, FRIDGE, MARKET♥♥

1 1/2# tiny to small new potatoes (any variety will do), cut in half

1 large onion, sliced

3 T olive oil

sea salt, cracked pepper

1 1/2 C. GARLICKY “mock” Aioli

♥PREP - preheat oven to 350 degrees

Rinse and shake water off the potatoes. In a bowl, toss the potatoes with the olive oil, onion slices, salt and pepper. Pour onto a heavy bottom baking sheet or cast iron skillet, single layer, and place in oven on the middle rack. 

♥BAKE

Using a spatula, turn the potatoes every 15 minute to ensure even crisping and browning of both the potatoes and onions.  When browned to your liking, remove and cool for 10 minutes then toss with 1/2 to 1 C. Garlicky Aioli. 

♥SERVING

Serve hot or at room temperature, garnished with fresh chopped parsley or cilantro and a little dish of Aioli on the side.

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*substitute: toss potatoes with one of Two PESTOS

*substitue:  yams or sweet potatoes (no need to peel)

*consider: lightly steamed green beans tossed with Garlicky Aioli

♥ Helpful Hints♥

*all potatoes can be washed, cut in half and stored in salted water for up to four days

(MIL post)

Prep:  10 minutes

Yield: 1 1/2 Cups

♥PANTRY, FRIDGE, MARKET♥♥

1 C.  Best Foods (Hellman’s on the East coast)  mayonnaise

1/2 C. good quality, flavorful olive oil

4 large garlic cloves

1 medium anchovy (or 1 t. fish sauce)

1/4 C. fresh squeezed lemon juice

6-7 grinds fresh white or black pepper

1 t. sea salt

♥PREP

In a food processor, add mayonnaise, anchovy, lemon juice, pepper, salt and mix until the garlic is pureed.  With the processor on, slowly pour the olive oil into the mixture until it is completely incorporated.

♥SERVE spooned over or tossed with steamed/roasted vegetables, salad greens, as a sandwich spread or a dollop on deviled eggs….the possibilities are endless!

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*add fresh or dried herbs and/or easonings of your choice

*delete the anchovy; aioli will be just as delicious

♥ Helpful Hints♥

*aioli will keep for 2-3 weeks in the fridge

(MIL post)

♥Here’s what she had to say.♥

Hey MIL and DIL’s,



The other day my four year-old daughter, Moira, walked into our house and exclaimed “It smells like Aunt Pat’s house in here! I LOVE IT!”. One of my favorite smell memories is walking into Aunt Pat’s house…and I love that it has become something Moira loves, as well. Aunt Pat said it must be “culinary essence” and she’s probably right but to me, it’s LOVE. Wanting to further evoke Aunt Pat’s culinary essence, I decided to make the Sticky Whiskey Drumsticks and they were fantabulous - we loved the orange zest flavor and the spice of the roasted red chili paste! You already know I’m a gluten-free fanatic but Big Charlie and I have also gone paleo, so I incorporated a ‘lil of that. For example, I used a soy-sauce substitute called Coconut Aminos http://www.coconutsecret.com/aminos2.html (you can use a gluten-free tamari/soy sauce but soy isn’t technically paleo). Charles wouldn’t let me use his cherished Lagavulin Whisky for cooking, so I went local (sort of) and used Pendleton Whisky http://www.pendletonwhisky.com, which I had on hand. I made a double batch of these babies and served them with a side of Asian style collard greens (sauté a few cloves of minced garlic and a tablespoon or two of Thai Kitchen roasted red chili sauce, until aromatic, then add in some rough-chopped de-stemmed collard greens and cook until wilted and yummy) and a beet salad (I went the easy route and used small canned beets, which I cut in half and tossed with some grated carrot and an Asian vinaigrette made with a few tablespoons of rice vinegar, a tablespoon or so of toasted sesame oil and a drizzle of honey). Thank you for the culinary inspiration, Aunt Pat!



Love,

Cousin Ashley

♥And here’s her attempt.♥

♥Thanks, Cousin Ashley.♥

Daaaaaaaang, girl. Those Sticky Whiskies look mouth watering and your message is just so sweet. And kudos from all three of us for taking “wingin’ it” to the next level. Like, next next level. Going Paleo is quite a commitment and, on paper, looks kinda rough. But you make it look easy and delish. And props for using an Oregon whiskey! We’re sure that makes MIL extra proud. Thank you for sharing!

Reminder to all 3000MTD friends AND FAMILY to send in photos or videos of your creations by emailing us at 3000milestildinner@gmail.com