Subj : Real Deal was: Cookware (
To   : Ruth Haffly
From : Dave Drum
Date : Thu Apr 18 2024 06:34:00

-=> Ruth Haffly wrote to Dave Drum <=-

RH> Steve's mom (Italian heritage) gave me her various recipes for sauce,
RH> raviolis, lasagne, meat balls, etc as a wedding present. I've tweaked
RH> some of them over the years (making a meat or spinach lasagne, changes
RH> to the sauce, etc) but keeping fairly close to the original. Best other

Nearly every cook puts a personal "spin" on a recipe. My good friend Joe
DeFrates once told me "You can make my recipe but you can't make my chilli"

When I asked him "Whassup with that?" He explained that everyone tastes
and "adjusts" as they and wander off the straight and narrow.

DD> I've always found O.G. to be lowest common denominator Italian. We
DD> have a substantial Italian population (the first generation seems to
DD> be falling off their twigs a lot lately) and have no lack of really
DD> good, authentic Italian restaurants. What we need is a good Greek
DD> venue.

RH> But for most people, O.G. is the Italian taste they grew up with. Those
RH> that were raised with parents that didn't do much cooking--frozen
RH> entrees or take out, O.G. would be the best Italian cooking they know.

If they grew up with Italian food at all. Chef Boyardee notwithstanding.

O. G. does have some decent dishes - but most of their stuff is on the
profitable path of "Hey Diddle Diddle, Straight Up The Middle".

I find that most times that you ask an Italian "Where's the best Italian
food in this town/area?" you'll get an answer very close to "My mother's
kitchen!"   Bv)=

That being said:

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Olive Garden Chicken Gnocchi Soup
Categories: Poultry, Pasta, Vegetables, Herbs
     Yield: 8 servings

     4 tb Butter
     1 tb Extra virgin olive oil
     1 c  Finely diced onion
   1/2 c  Finely diced celery
     2 cl Garlic; minced
   1/4 c  A-P flour
     1 qt Half & Half
    28 oz Chicken broth
   1/2 ts Dried thyme
   1/2 ts Dried parsley flakes
   1/4 ts Ground nutmeg; (opt)
     1 c  Carrots; fine shredded
     1 c  Spinach leaves; coarse
          - chopped
     1 c  Chicken, cooked, diced
          +=OR=+
     1 c  Rotissiere chicken;
          - shredded
    16 oz Bag ready-to-use gnocchi

 Melt the butter and olive oil in a large pot or a Dutch
 oven over medium heat.

 Add the chopped onion, celery, and garlic and cook,
 stirring occasionally until the onion becomes
 translucent.

 Whisk in the flour and cook for about 1 minute. Whisk in
 the Half & Half. Simmer until thickened.

 Whisk in the chicken broth. Simmer until thickened
 again. Stir in 1/2 teaspoon salt, thyme, parsley, nutmeg
 (if using), shredded carrots, spinach, chicken, and
 gnocchi.

 Simmer until the soup is heated through. Before serving,
 season with additional salt, if necessary.

 UDD NOTE: Next time I'll substitute rigani or oregano
 for the nutmeg. And find/make gnocchi alla Romana with
 semolina instead of potatoes.

 Author: Stephanie Manley

 RECIPE FROM: https://copykat.com

 Uncle Dirty Dave's Kitchen

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Roman-Style Gnocchi
Categories: Pasta, Cheese, Dairy
     Yield: 4 servings

    3 c  Whole milk
    1 ts Kosher salt; to taste
         +=OR=+
  2/3 ts Table salt; to taste
1 1/4 c  Semolina flour
    1 c  Freshly grated Parmigiano
         - Reggiano cheese (see note)
    2 lg Egg yolks
    3 tb Cold unsalted butter; in
         -small cubes
    3 tb Unsalted butter; melted
      pn Cayenne pepper; more to taste
    2 tb Fresh grated Parmigiano-
         - Reggiano cheese; or more to
         - cover

 Line a rimmed baking sheet pan with plastic wrap.

 Combine milk and salt in a saucepan over medium-high
 heat; bring to almost a simmer. As soon as bubbles start
 to break the surface, gradually whisk in semolina until
 mixture thickens, about 20 seconds. Reduce the heat to
 medium-low and continue stirring with a wooden spoon
 until very thick, 7 to 10 minutes.

 Remove from the heat. Add 1 cup Parmigiano-Reggiano
 cheese, egg yolks, and cold butter; stir quickly to
 prevent yolks from cooking.

 Transfer mixture to the prepared pan and spread out
 evenly. Cover with another piece of plastic wrap.
 Refrigerate until firm enough to cut, about 30 minutes.

 Set the oven @ 425oF/218oC. Grease a round, shallow
 baking dish.

 Cut out circles of semolina dough with a 2 3/4" diameter
 cookie cutter. Use damp hands to gather and flatten any
 dough scraps. Press scraps between plastic wrap and cut
 as many more circles as possible.

 Arrange gnocchi in a circular, overlapping pattern in
 the prepared baking dish. Drizzle melted butter over top
 and spread evenly with a brush. Sprinkle with cayenne
 pepper and cover with remaining Parmigiano-Reggiano
 cheese.

 Bake in the preheated oven until golden brown, about 25
 minutes.

 CHEF'S NOTES: I used a 2 3/4" cutter but use whatever
 size you have that's close.

 To get 1 cup grated Parmigiano-Reggiano, grate a
 1-3/4 oz piece on a Microplane grater.

 By John Mitzewich

 RECIPE FROM: https://www.allrecipes.com

 Uncle Dirty Dave's Archives

MMMMM

... Calm waters do not mean the crocodile is not present.
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