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. --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .