Yes… you should be fine processing the potatoes by hand. I’m just lazy and the ricer makes quick work of that aspect of the job.
Edited to add: I really like the fact that I don’t have to rush to use up potatoes that are starting to go bad. I can make up some gnocchi, spread them out on a parchment lined baking sheet, freeze them for an hour or two, then into a freezer bag for storage.
I was brought up in a household where you NEVER throw food away, you shift gears and do something with it. Gnocchi is perfect for processing those potatoes for future (easy) meals.
Forgot to mention in my instructions that I use the back of the fork to make the ridges.
I took a vegetarian Indian cooking class today taught by an Israeli who has at least traveled in India. The food was decent and I’m looking forward to getting the recipes.
Big, hearty bowl of lentil soup, last of the freezer stash, dusted with Parm/Regg. I’ll make another batch of some sort of soup when I get back from Naples FLA, cause it’s def soup season round these parts
Haven’t eaten all day except for a quick breakfast. So after the HVAC guy finished with cleaning my furnace, I headed to Market Basket for a boneless pork butt to make my Pork, Sweet Potato and Apple Cider Stew for dinner.
Even with monstrous-sized chunks of sweet potatoes, they still softened up way too much. Will have to add them 15 minutes after the chunks of carrots in the future.
Served on egg noodles and a “side” of a glass of wine.
We enjoyed another outstanding dinner at Cafe Panache, in Ramsey, NJ, including filet mignon carpaccio; tuna over crispy rice; duck foie gras agnolotti; panko crusted halibut with wasabi sauce; venison. It all went great with a couple of excellent cabernets.
Spaghetti with creamy chanterelle sauce. Caesar salad, homemade dressing, croutons, shaved Grana Padano. I cleaned and dry sauteed the chanterelles yesterday, today I sauteed shallots, garlic and rpf in oo and butter, added a splash of wine, chicken broth, the chanterelles and a splash of heavy cream. Served with parsley.
I did some digging in the freezer and found a roll of ground sausage, so that became a Sausage Meatloaf. The sides were instant mashed potatoes and peas.
I went to Chinatown this afternoon to pick up a few provisions and I bought some treats while I there including egg rolls and bbq’d pork. So for dinner tonight I had two egg rolls to start, bbq’d pork chow mein as the main and a chocolate parfait from the grocery store for desser.
Nice to take a break from having to figure out what to make, and dine in such good company
I brought a BAS with spring mix, toasted walnuts, thinly sliced Bosc pear, and crumbled Gorgonzola in a walnut pear vinaigrette with walnut oil, walnut mustard, TPSTOS&FGP, and the pear white balsamic I purchased in Philly last year. Fantastic vinegar — tart & fruity with distinct notes of pear, and on the thiccc side. Between that and the pomegranate balsamic there will be MOAR vinaigrettes in the near future.
