Sweet and sour pearl onions

Yesterday I finally cooked one of my favorite wither dishes: sweet and sour pearl onions! I found frozen pearl onions at Traders’ Joe and immediately decided I needed to get them. Yesterday I cooked them and very happily ate them all (well BF helped, but I am pretty sure I was the one that ate the most).

Sweet and sour pearl onions

Ingredients

  • pearl onions
  • 2 cups of beef broth
  • 1/4 cup of raisins
  • butter
  • sugar
  • balsamic vinegar

Directions

  1. First, in a pan I put the onions with about 2 cups of water and a beef bouillon cube and let them boil for about 10 minutes. Meanwhile, I soaked a tablespoon of raisins in hot water.
  2. When the onions were soft and nice I drained the leftover broth and put a bit of butter in the pan.
  3. When the butter is melted I added back the onions, a tablespoon of sugar and the drained raisins.
  4. Finally, I added a splash of balsamic vinegar and let everything caramelize for a couple of minutes.
  5. Ready to serve as a side to a pot roast, a roast a stew or even by itself.

Tower of sweet frittatine

Today we are back with Cooked in Translation! As you might know, cooked in translation is a monthly event where we interpret a traditional dish. This month Sophie from German Foodie choose Pfannekuchen which basically is the German version of pancakes. To participate link up your own Pfannekuchen or pancake and let your friends know!

What I did was frittatine, little frittate. In Italy, very thin frittate are sometimes used as crepes. Despite the fact that frittata is usually a savory dish, its flavor is actually quite neutral so that these thin frittate can be used a bit like crepes and stuffed with your favorite ingredients.

Of course, similar to crepes, you can layer fritattine with savory ingredients, but this time I  went for something a bit more unexpeted and made a dessert out of them . I topped the fritatine with yogurt and strawberry jam and got a pretty great and fresh dessert, perfect to round up a dinner.

On a separate note, my Chicken Sausages Giveaway is still open: remember to enter!

#CookedInTranslation: Tower of sweet frittatine

#CookedInTranslation: Tower of sweet frittatine

Ingredients

  • 2 eggs
  • honey flavored greek yogurt
  • strawberry jam
  • salt
  • pepper (optional)
  • olive oil

Directions

  1. Beat the eggs with salt and a pepper. I know it sounds weird, but strawberry jam is so sweet, that a bit of pepper can be a welcome contrast.
  2. Warm up a medium nonstick pan and coat it with oil. Wipe the excess oil out and pour a bit of the egg in the pan. Quickly swirl around to obtain a thin frittata.
  3. Cook for about 20 sec and flip over. After another 10-20 seconds take the frittata off the fire and onto a dish covered with paper towels to absorb the oil.
  4. Keep cooking the frittatas and pile them up on a plate.
  5. Using a round cutter (or a glass) cut out 10 frittata rounds.
  6. Assemble the tower by placing a fritatta round on the bottom, then 1 tsp jam, another frittata round, 1 tsp yogurt, another frittata, jam, fritata, yogurt, fritata and top with a dollop of yogurt and jam.
  7. You can decorate with mint leaves.

Buttercup squash and sweet potatoes gnocchi

So today  it is World on a Plate and we are doing Dumplings! Yeah I know we did dumplings last month, but some of us didn’t make it and the theme was so good, we decided to do a repeat. And so this time I am making gnocchi. Not quite the original ones that are made with just regular old potatoes and that you can find here, but a rather popular version made with buttercup squash.

In the usual versions of this variation of gnocchi, regular potatoes are used, but I figured sweet potatoes could only enhance the squash flavor, so I went with those.

For dressing, a popular choice is just butter and cheese with maybe a bit of sage or rosemary. Or you can always go to our friend: pancetta (or bacon). But this time I decided to go for a more unusual broccoli rabe sauce, which is perfect for vegans and meat eater alike.

I should not boast, but I got pretty rave comments from my guests! So go on and try making some yourselves and let me know what you think!

Oh and don’t forget to check out other dumplings from around the world at the bottom of this post! I for one cannot wait to see what dumplings are there in Korea, India, Malaysia, Macedonia, Sweden, USA!

Kaboocha squash and sweet potatoes gnocchi

Ingredients

    Gnocchi

  • 1 lb butternut squash
  • 1 lb sweet potatoes
  • 1 to 2 cups flour
  • rosemary
  • olive oil
  • Sauce

  • 1 bunch broccoli rabe
  • olive oil
  • salt
  • chili flakes
  • 2 oz. pancetta (optional)

Directions

    Gnocchi

  1. Clean the squash and peal the potatoes.
  2. Cut the squash into slices and the potatoes into cubes and place on an oven sheet. Drizzle with oil and season with salt and rosemary.
  3. Cook in a 400F oven until soft.
  4. Take out of the oven and let the vegetables cool down.
  5. When they are cool enough to handle, mash the vegetables using a potato ricer and place in a bowl.
  6. Add enough flour to get a doughy consistency. The dough should still be sticky and soft, but it should pull back when you try to pull it with the fork.
  7. Dust a work surface with lot of flour. Spoon some of the dough on the flour and form the dough into a long log that is about as thick as your thumb. With a knife, cut the gnocchi by cutting the log into 1.5 inch segments.
  8. Place the gnocchi on a abundantly floured surface and start on the sauce.
  9. Sauce

  10. Clean the broccoli rabe and put them in a pot with the water left on the leaves after washing. Steam until wilted and tender, about 5 minutes.
  11. Blend the broccoli with a pinch of chili flakes and enough olive oil to get a creamy consistency. Salt to taste.
  12. If using, in a separate pot render the pancetta with some rosemary until all the fat is melted and it starts browning. For the best results render the fat on very low heat.
  13. Cook the gnocchi in boiling water. Throw them in the water in batches and scoop them out when they start floating.
  14. Put in a bowl and dress them with the broccoli rabe sauce and the pancetta (if using). If necessary, thin the sauce with the cooking water of the gnocchi.

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