Gnocchi x gnocchi

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Gnocchi di patata ? Gnocchi di polenta ?

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That’s the Daring Cook’s challenge of this month : potato gnocchi.

Todd, who is The Daring Kitchen’s AWESOME webmaster and an amazing cook, is our September Daring Cooks’ host! Todd challenged us to make light and fluffy potato Gnocchi and encouraged us to flavor the lil pillows of goodness and go wild with a sauce to top them with!

As I had already made some and I wanted a fresher Summer version, I tried to combine polenta gnocchi and potato gnocchi recipes :

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It’s gluten free. I didn’t add flour. I cooked the polenta, and made mashed potato. I mixed about 60% potato, 40% polenta. Flavored with salt, nutmeg, black pepper, a little olive oil. Let cool a few hours.

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Prepared a sauce (tomato, garlic, olive oil) and stir-fried peppers and onions with garlic and rosemary.

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Formed gnocchi with the chilled dough, coated them in sauce.
They can’t be boiled or they would fall apart (yep, I tried). It’s not a problem, they can reheated in the sauce.

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Actually, I ate the second serving not reheated and the dish is as good hot as cold. It’s great for this hot season.

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Le retour de la tarte polenta

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Tarte polenta aux légumes.
It’s a new and more French version of :

b4cf3-dsc08756-001 la gritzza

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Same sunshine crust.

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Ratatouille vegetables.

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Green chili polenta

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Today polenta, and as usual, a variety of season produce.

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I cooked the polenta grain. Added minced and salted sweet green chili, small bits of hot chili (red). Pepper, nutmeg. Let chill overnight in a mold. Then put on a dish, paint with olive oil and pass a few minutes under the grill. Pour a little tomato juice around in the dish. Serve hot.

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Frozen cotton tofu (momendofu). I froze the whole block in its water. Thawed. Press to push out the water, cut in cubes. As you can see, it has a bread like texture now.

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Stir-fried frozen tofu with eringi mushroom, garlic, olive oil.

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Na no hana no ohitashi (rape blossoms). They are blanched and refreshed. With tomato juice agar jelly.

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Edamame pesto salad. Boiled edamame, onion, yellow pepper, the broken leaves of na no hana. I mixed in a leftover of sesame basil pesto. Let a few hours in the fridge.

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Nashi. Japanese pear.

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Black vinegar bell peppers on polenta, and garlic tofu dices

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The sourness and crispiness of the veggies contrasts with the soft heaviness and sweetness of the polenta…

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Yellow and red paprika peppers, and green sweet long chili. With a young onion, I made a stir-fry, flavored with garlic and olive oil.

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Soft polenta (microwaved).

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I cooked the tofu with the veggies before making the sauce, it’s nicely flavored with garlic. Added dry chili pepper (fried together with the tofu), black pepper, paprika powder and salt on top.

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The sauce is soy sauce, black rice vinegar, a pinch of sugar and a little potato starch. Sweet and sour.

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Polenta + veggies.

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+ tofu.
= a happy stomach.

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On corn tortillas, quick natto chili

The beans simmer only a few minutes, while I shape and cook the tortillas. Then lunch is ready.

Onion, tomato, natto, garlic, cumin, coriander seed, dry and powdered chili peppers, on the stove.

I’ve mixed half corn grits, half bread flour, added a little oil, wet with hot water, mixed. Let cool 15 minutes. Then knead a little. And it can be spread.

Served with shiso leaves, a cut avocado sprinkled with yuzu citrus juice.

Fish tacos with DIY corn tortilla


Taco lunch ! Arriba ! Nobody says that ? Pues, caramba ! Even less… I used to speak Spanish well.

The market’s basket. It’s chili and peppers season.

My yellow tortillas… I mixed flour and polenta (grits), olive oil, water and salt. I rolled 2 crepes and steamed them. Then toasted in the toaster. They taste good, a great roast corn flavor.
Now the shape and solidity are not like those you can buy. As you see, they are flat, no folding in 2. If you insist, they break and you get 2 half-circles. There is a trick. Fill them and take photos. The filling will soften the fold line and as you can see at the end I get them folded.

Hot ingredients : Fish (flounder) stir-fried in olive oil with coriander seeds, black pepper, paprika. Stir-fried red onions. Shishito green peppers roast in the oven toaster,

Crudités : cukes, yellow paprika, togarashi peppers.

Filled !

With a side of mix beans (edamame, garbanzo, black beans, favas) in sweet chili and cumin sauce with toasted sesame.

Double corn brunch waffle

Not much effort to prepare this complete meal.
Menu : savory waffles, natto-kimchi, drink salad and coffee jelly.

The particularity is these waffles have a corn bread flavor due to cornmeal batter, and some corn kernels inside…

And also some greens…

That’s a standard (eyeballed into the blender) waffle batter, except it’s half-flour and half-grits (coarse corn meal). Flavored with rosemary, garlic and chili. In the waffle maker, I added : frozen corn kernels, fava beans and raw green bell pepper.

Crusty and golden. Bring kimchi and natto.

A romaine salad getting too soft…into the blender with 1/2 grapefruit, a ts of grass wheat powder. Cinnamon on top. It had a refreshing bitterness.

Prepared the coffee agar jelly the day before. That takes one minute.

Served with veg cream and a little kurozato black sugar.