Monthly Archives: July 2011

July 26, 2011

Basil & Parsley Pesto Over Gnocchi Then Tossed With Tomato and Mozzarella

For the first time “Meatless Monday” was a success. In part, I think this is due to it being unintentional. The harder I try to make my Mondays Meatless, the worse the meal is. This decision came about organically, my cravings got the best of me. After a Sunday afternoon snack of a Caprese Salad I still had a considerable amount of basil left in my refrigerator. Basil was my inspiration for the pesto and the new gnocchi I had purchased at Mariposa was the rest.

I have made pesto many times, and it usually leaves a strong taste of garlic in my mouth that sticks around for quite a few hours. This recipe has a lot of flavor, but by using a little less garlic and incorporating parsley in to the pesto you achieve the same results, you’re just left with less of a garlic finish.

Pesto gnocchi tossed with tomatoes & mozzarella

Basil & Parsley Pesto With gnocchi Tossed in a Tomato & Mozzarella mixture

Basil and Parsley Pesto
Yields 1/2 Cup

Ingredients:

2 C. Fresh basil
1/2 C. Italian parsley
1/4 C. Toasted pine nuts (See author’s notes at bottom)
2 Cloves garlic- Rough chop
1 tsp. Kosher salt
1 tsp. Freshly ground pepper
1/2 C. Extra Virgin Olive Oil (EVOO)
1/2 C. Freshly grated Parmesan cheese
1/4 C. Freshly grated Pecorino cheese

Directions:

Combine basil, parsley, pine nuts, garlic, salt and pepper in to food processor. Pulse until blended. Turn on processor and slowly pour in olive oil. Scrape mixture in to bowl and stir in the cheese.

*Toasted Pine nuts- Put pine nuts in small saute pan on medium-low heat. Toss them around in pan periodically until they are lightly browned. Do not leave them unattended, they burn quickly and will become bitter.

Tomato & Mozzarella Mixture (Serves 2)- This mixture adds additional richness to the dish

Ingredients:

1 Roma tomato- 1/2 inch chop
1/2 Mozzarella ovalini- 1/2 inch chop
2 Tbsp. EVOO
Salt/Pepper to season

Directions:

Toss all of the above together and season to taste.

Remove gnocchi with slotted spoon and add directly to tomato and mozzarella. Mix until combined. Add 2 Tbsp. of the pesto to gnocchi. Mix and serve immediately.

*10 oz. Frozen Gnocchi (Serves 2)
I bought my Gnocchi from Mariposa Baking Co. (Click to see full review of Mariposa) They were very tasty and I will buy them again.
Please note: the directions say cook 8-10 min. or until they float. Go for when they float. Mine were floating at 5 minutes. Keep an eye on them so they do not over cook. Mine were perfect!

Arugula and Fennel Salad
Serves 4

1/2 Bag triple washed arugula
1/2 Bulb fennel- Thinly sliced
1/4 C. Shaved Parmesan cheese
2 Tbsp. EVOO
1 Tbsp. Freshly squeeze lemon
1 Tbsp. Balsamic vinegar
Kosher salt & fresh ground pepper to season

Toss arugula and fennel together in a bowl. Add 1/2 of the shaved Parmesan and toss. Toss the salad with the EVOO, lemon and vinegar, season with salt and pepper and top with remaining cheese. Serve along side gnocchi.

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July 25, 2011

Caprese Salad

There is nothing I love more in the summer than eating beautiful ripe tomatoes, and there is nothing more perfect on a hot summer Sunday afternoon than a salad. What brought me to make this salad was quite simple, the ingredients themselves. Yesterday while shopping at Rainbow Grocery I saw some beautiful early girl tomatoes, a glorious bunch of basil, and decided I had to make a tomato, basil, mozzarella salad. The recipe is easy and quick, just be sure your ingredients are the best you can find and the salad will be divine. It’s about highlighting the good ingredients through simple means.

Caprese Salad
Serves 2 as an afternoon snack

Ingredients:

2 medium size Early Girl tomatoes- 1/8 in. slices
1/4 lb. fresh mozzarella- 1/4 in. slices
2 tblp. basil- torn or cut in to strips
3 tblp. Extra virgin olive oil (EVOO).
Pinch sea salt or kosher salt & fresh ground pepper to taste
1/4 C. Whole black olives

Directions:

Lay the sliced tomatoes around the outside of the plate leaving an opening in the center. Place the sliced mozzarella in the center of the tomatoes and the olives to its side. Sprinkle basil over top, season with & pepper and drizzle with olive oil.

Buon appitito

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July 22, 2011

Mariposa Baking Co.

My husband and I returned from an amazing vacation in Europe to an empty home and empty fridge. After spending the last part of our vacation in Rome, I just couldn’t imagine hitting up the frozen foods section of the supermarket and buying frozen bread or some other mass-produced, frozen food, gluten-free product. I had tasted the joys of gluten-free pizza, made by Italians, and simply could not buy any old product. I decided that my home was to be filled with the food from the first gluten-free bakery I visited, Mariposa Baking

The Ferry Building, on the Embarcadero, is Mariposa’s closest location to me. This of course means that if I go on Thursday (the day after returning from my trip), I can not only pick up my baked goods, but I can also enjoy the Thursday Farmers Market. Mariposa’s kiosk in the Ferry Building is inside the door and directly across from Baccalone, Tasty Salted Pig Parts. Mariposa has sweet and savory freshly baked gluten-free items, as well as delicious frozen Italian specialties. I sidled up to the kiosk, that has grown significantly in the last 2 years, and ogled the delicious fresh sandwiches, (made with delicious Baccalone meats and spreads), their new hotdog buns, rye bread and the awesome dessert case. The dessert case can be seen from outside the Ferry Building, just like any fabulous bakery. I grabbed the buns, a frozen pizza (house made crusts instead of shipping them in), and gnocchi.

I was thrilled to see all the fabulous items they are selling; Biscotti, brownies, muffins, breads, bagels, sandwiches and more. I was bowled over by the dessert case and freezer filled with ravioli, gnocchi, and pizza. I was even happier when I got home, toasted my roll and made a glorious chicken sandwich.

In addition to the their kiosk and store front, they also sell their items in various grocery stores and restaurants. Their pizza shells and rolls are used at several Bay Area restaurants. Check out their website for this additional information.

Mariposa Baking Co. SF Kiosk One Ferry Building
San Francisco, CA 94111

Monday-Friday 9-6
Saturday 8-6
Sunday 10-5

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July 6, 2011

Amsterdam bakery with gluten-free bread- Bakkerij Visser / ‘t Stoepje

Finding gluten-free food in Amsterdam is tough. I have been eating vlaamse frites, and they are delicious as always, Gouda pronounced with a guttural H instead of G and snacks I have from home. Yesterday, however, I went to Bakkerij Visser / ‘t Stoepje and picked up my gluten-free loaf.

As I hunted down a place to find Schar crackers, and the gluten-free crackers I saw in someone’s rubbish, I found myself at De Turen, a health food store. This health food store did have my crackers, and then some. When I asked the lady working there to help me identify which breads were good as is, versus those that needed to go in to the oven, she told me about a bakery near her. She said she doesn’t eat gluten-free food, but happened to taste their nut bread and thought it was delicious. That sounded like a great endorsement so off I went. The bakery was right near the hotel so I went over after my morning exploring the city. I asked for a loaf of gluten-free bread, but they had already sold out of them. The baker said he only bakes a few a day, but if I came back between 8AM-11AM, I would be certain to get one. At 8:45AM I walked over and picked up my bread. I passed by a cheese shop on my way to the bakery, and then stopped in and picked up some Gouda, medium strong, on my way back.

At the hotel I opened my bag of goodies for a taste. The bread was moist and delicious and with the Gouda it made for a wonderful cheese sandwich.

Bakkerij Visser / ‘t Stoepje
Rozengracht 80
1016 NE Jordaan
020-6244284

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