Chicken Potato Gnocchi

Hi everybody! I have a delicious recipe passed to me by my sweet friend of the German apple cake fame. (Or the ludefisk fame, if we want to be more recent.) 

I'll be spending the weekend all twitterpated in anticipation of seeing Stephen Amell at a private party on Saturday. (If you don't know who he is, here's a link to the promo for Arrow, season 3, they've already wrapped but still has a few episodes to air.) The party should have some yummy food, great wine, and a special screening. I'm really new to Tv watching in general and script writing in particular so it's going to be interesting to meet people in person that I've only known on twitter or tumblr. It's my first screening type shindig so I'm curious to see what goes down. 

So, to celebrate (and because she knows I'll be trying on my entire closet instead of cooking ) Stacey made potato chicken gnocchi dish and sent me all the pics. BEST FRIEND EVER. Warm, filling, and nourishing.

So, I'm turning the cafe over to Stacey!

 This was my first time cooking potato chicken gnocchi. This week felt like a good time to try out a new recipe. Let's get started:

2 pounds chicken breasts after cooking, cut into about 2 inch cubes

2-3 cans of chicken broth

1/3 cup butter, divided

baby carrots diced or 3 carrots shredded

3 celery stalks finely chopped

1 Tablespoon Olive oil

1-2 teaspoons parsley

1-2 teaspoons thyme

1 Tablespoon ground pepper

1-2 Teaspoon salt

1-2 small sweet onions finely chopped ( I used 1 big one it was plenty)

1-2 garlic cloves ( or about 2 teaspoons garlic salt, and adjust the salt above)

1/3 cup flour

1/2 chopped spinach leaves

1 package-16 ounces- of potato gnocchi

 Start by browning chicken in 3 tablespoons (unsalted is ok) butter. Remove and keep warm.

In another pot, saute the onion, carrot, celery whisk in flour and garlic (I didn't have garlic on hand so I used garlic salt) and remaining butter.

 Gradually stir in the heavy whipping cream, chicken broth, thyme, parsley, olive oil, and pepper.

Bring to just a boil. Stir Constantly

Reduce heat; cook and stir for 2 minutes or until thickened. If too thick add another can of chicken broth.

   

Add the entire package of gnocchi and finally the spinach; cook for about 3 minutes or until spinach is wilted. Add the chicken. Cover and simmer for 10 minutes or until heated through do not boil!

  Serve with your favorite toast and espresso. I also have to say I made about 3 quarts and it was all gone the second day. Hope you enjoy!

 Thanks for sharing, Stacey! Happy weekend, everybody!

 

"Lutefisk? Is that a thing?"

Hello, everybody! I have a fun blog post for you this weekend. Remember the secret German apple cake recipe I posted a few weeks ago from my friend Stacey? Well, she not only didn't take revenge on me for posting it here (AGAIN), she's now volunteered to be my international food correspondent... from the wilds of Savage, Montana.

   Her family was invited to the annual Lutheran Church fund raising dinner (that included lutefisk, lefsa, meatballs and fruit soup) and she knew I'd be SO EXCITED to hear about it. Because I love food. All food. And especially weird food.

  Here, I'll let her tell you the tale in her own words (with pictures, because she's just that cool). 

Since moving to Northeastern Montana, we have noticed the local people take pride in their Norwegian heritage. They're very happy to trace their family tree for you and  there are lots of blonde hair and blue eyed folks. We also have a sprinkling of Black Feet, Shoshoni and other Indian tribes, not to mention the migrant workers from as far away as South Africa and  as near as Idaho who have come to work in the oil fields.  Montana is a true melting pot of cultures.

Now let's get to the food.

                                        

Background notes of Lutefisk: Literally translated, Lutefisk means lyefish,which refers to the early process of soaking with a lye solution made of birch ashes was used in the luting process.  It is made from Cod or stockfish and was used in Viking trade way back in the 12th century.

                                           

Here in Montana you will find the Lutefisk in all its glory.  I even find it an option on salad bars. 

 A few locals gave me some tips on how to make Lutefisk at home.

First, buy some lutefisk. A good deal I am told is Olsen Fish Company.

Combine 3 quarts of water with 1 & 1/2 Tbsp. of salt.  Bring to a boil, turn down heat * Wrap fish in Cheese Cloth* then add fish to water (make sure water is NOT boiling, just under at this point). Cook for 7-11 minutes. Serve immediately with melted butter or cream sauce.Sounds just like the way I prepare crab. I added salt and pepper. My daughter says it has a "unique texture" and she traded me for my meatballs. 

 Other items at the dinner were boiled potatoes with white gravy and lefsa, a Norwegian flatbread.

                                   

 

For kids it was recommended to place a piece of lefsa on a plate, spread with thin layer of butter, then add mashed potatoes,  then flake Lutefisk on top of the potatoes and pour melted butter over the top.  Add salt and pepper to taste. Yummy!  

                                   

Some people spread the lefsa with butter and added packets of sugar. 

The fruit "Sweet soup" looked like baked beans at first, YIKES! But soon I discovered it is the best! You use lots and lots of the heavy table cream. Oh and it is served cold.  I couldn't get the recipe, my dearest friend Mrs. Munoz, so sorry.  I could identify at least apples, raisins, dates and possibly grapes.
(That part about the beans made me laugh. And here's a link to a few recipes for "sot soup" as it's called in most of Scandinavia. I couldn't tell if this was the recipe, or not, but the all seem pretty similar. It has tapioca, dried fruit, prunes, grapes, cinnamon and served hot or cold.)

Don't you just love the creamer dish?  I was tempted to swiped it for you, except I was in church at the time, so, I settled on giving it a loving stroke and whispered sweet nothings to it as it passed by.

(Again, I really laughed at this comment. She knows that I LOVE antique dishes. And it is a very lovely vintage creamer. I would be tempted to befriend the person who owned this because I know we would have so much in common... namely, an admiration for beautiful dishware.)
                                         
I hope everyone enjoyed this post from the wilds of Montana where it was recently -40F. Those sorts of thermometric numbers makes me think that people just aren't meant to live there, but my friend insists they're very happy in that frigid wasteland, populated by elk, moose, and the occasional lutefisk. To each his or her own, yes?
  Thank you, Stacey, for all the pictures and the informative "food from afar"!
Until next time, everyone!

 

Resurrecting Corn, Allelujah!

Helllooooo, everybody!  I have something that will do you no good at all this Thanksgiving. (You're welcome.) But this coming summer, if you harken back to this post, you can follow the directions to make sure you have fresh corn for Thanksgiving 2015! You can't say I'm not a forward thinker.

So, my friend Stacey (of the secret recipe fame) recently sent me this e-mail about what they're having for Thanksgiving. Because I can't be there and good friends always want to know what the other one is eating, right?? Right.

(This is a random picture if sugar cookies I made last year. It's me, handing my sombrero-wearing hubby my heart. Awwwwwww..... He looks like a pirate! So dashing.)

(This is our good things jar. Around New Year's Day, we'll open it and read all the good things that have happened this year. It's STUFFED and it's only November!!!)

(Another random photo, this time of the birdcage this sits above my desk. It helps me think. I believe in the power of twinkle lights...)

Now that we've gotten the pretty pictures out of the way, I'm just going to cut and paste from her e-mail because I'm lazy and I don't think she'll sue me for plagiarism. I mean, I'm pretty sure she won't. I am but a poor author! 

     "First ,way back in September, we gleaned come corn from a farmer friend. We processed some for the freezer to enjoy at Thanksgiving.  

Need: 3-4 TBS of sugar, 6 ears if corn, ice, LOTS of ice, water, large bowl and big pot, also gallon size zip lock type freezer bags.

Directions:

1. Have all the cobs of corn shucked and silks removed before starting this.
2. Pour ice into a big bowl, then fill a third of the way with very cold water; set aside on the counter near your stove.
3. Now, over to the stove, fill the large pot less then half way with water and add in the sugar; bring to a full boil.
4. Add in as many cobs of corn that will fit into the pot without over crowding
5. Bring the water up to a FULL boil again; cook the corn JUST until the cobs turn a darker yellow which will not take long (about 3 minutes) turning the cobs over in the water, if necessary, using long tongs to guarantee  even cooking.
6. Just when the corn takes on a darker shade of yellow, use long tongs to grab out one ear and immediately plunge it into the bowl of ice water and allow to sit until completely cooled. Keep adding corn and ice as needed.
7. Place the cobs onto a clean tea towel to drain slightly.
8. Gather around 6 cobs in a large bag, then freeze

TaDa.. Now it is November: 

1. WHEN READY TO USE; remove as many cobs as you wish from the freezer place on the counter to thaw slightly (the corn does not have to be completely thawed)

 To heat the corn; place 1 cob into a microwave-safe plate and cook on high for 3-4 minutes or until completely heated through, turning the cob halfway through cooking time-Very important

 or for a more even heating place 1 cob of corn into a Glad Simply Cooking Microwave Steaming bag, seal and microwave for 3 minutes.
(Your hostess here. I think Stacey staged this shot in her local big box store. I mean, nobody has a microwave THAT CLEAN.)

There will be hot liquid on the plate so be careful! Get rid of it before you serve.

The corn is now ready to eat and enjoy!

It can be done in the oven in larger quantities with more rotating. It is a bit chewy yet it is wonderful to bring out a plate during gatherings in the winter!

(Me, again!) So, thank you for sharing your tips and tricks for bringing corn back from the freezer, Stacey! And I must say, I do love your red butter dish. And your corn holders. And your absolutely gorgeous counters. I'm still planning on taking a writing retreat to your house some day. I'll be no trouble at all. I'll be very quiet... except for when I ring my little bell to let you know when to bring me sandwiches and warm up my coffee.

Oh, and here's Stacey's e-mail signature. HILARIOUS!

Surviving Savage, Montana with the help of lots of coffee.

 Until next time, everyone and have a wonderful Thanksgiving!