Chef Christine's Culinary Column-August 2020
Chef Christine's Culinary Column
August 2020
For those of you who watch cooking shows, it's always fun to see when a Chef makes a mistake, as known as an "Oops"! (I don't say "Oops"- I usually swear. My sister Louise always admonished me and said, "Christine, please don't use "vowel (foul) words". I remember, as a child, fondly watching Julia Child's television cooking programs with my mom, Pat Brown, and remarking that Mrs. Child unabashedly continued with her presentations without skipping a beat after an "Oops".
I had a similar experience when teaching a cooking class at the Catalina Cooking Store with owner Don Koeberle. I featured ricotta gnocchi and my recipe, which should have been light and pillowy, became a 5# leaden, gloopy mess. (Yes, gloopy is a professional culinary term)!
Don and I reviewed the recipe, the ingredients and the method and we realized that I had purchased extra large eggs. My ricotta gnocchi was so wet that I kept adding flour to it and it was a leaden weight.
*Rule of thumb- many recipes that call for an egg but don't specify the size are asking the home cook to use a large egg.
If you only have extra large eggs then crack the eggs into a bowl, gently whisk them with a fork and measure out two ounces (the size of a large egg). Save the rest for scrambled eggs or make a frittata.
Enjoy this Ricotta Gnocchi with Pancetta Tomato Sauce and please make sure to use large eggs!
Gnocchi Ingredients
· 1 tsp Kosher salt
· 2 cups ricotta cheese
· 1/2 cup grated Parmesan
· 1 1/2 tablespoons extra-virgin olive oil
· 2 large eggs
· 1 1/4 cups all-purpose flour, plus more for dusting
Pancetta Sauce Ingredients:
· 4 ounces diced pancetta
· 1/2 cup diced onions
· Kosher salt and freshly ground black pepper
· 2 cloves garlic, minced
· One 28-ounce can crushed San Marzano tomatoes
· Fresh basil leaves, cut into chiffonade
Method for Gnocchi
1. Bring a large pot of salted water to a boil.
2. Combine the ricotta cheese, Parmesan, olive oil, eggs and 1 teaspoon salt with a spoon in a large mixing bowl. Add the AP flour slowly in 3 parts, stirring and adding just enough flour until it holds together .
3. Bring the dough into a ball and cut off one-quarter of it. Dust the work surface with flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces. Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking. Repeat with the rest of the dough, quarter by quarter.
4. Cook the gnocchi in the boiling water for 2 minutes. Serve tossed with the Pancetta Tomato Sauce. Alternatively, you can freeze the uncooked gnocchi for up to 2 weeks.
Method for Sauce
1. Heat a large saute pan over medium-high heat. Add the pancetta and cook until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta from the pan and reserve, leaving the fat behind.
2. Add the diced onions to the hot pan and season with salt and pepper. Cook until the onions
have softened. Add the garlic, then add the crushed tomatoes and bring to a simmer. Cook for approx. 20 minutes, add the reserved pancetta and cook an additional 10 minutes.
Season with additional salt and pepper, stir in the basil and serve.
CHEF CHRISTINE BROWN
http://www.chefchristines.catering/
310.801.3684
Chef Christine Brown has been creating wonderful flavors for years. She began in the catering business with her mom and then attended the Culinary Institute of America in Hyde Park New York, graduating in 1991. After working with some of the best Chefs in Southern California she opened her own restaurant in 1996. When she was the chef/owner of Restaurant Christine (with a fusion of French and Pacific Rim cuisine) she was rated #1 in the Zagat review of restaurants 14 years in a row. Catering became an ever-increasing portion of the business and now she brings her cuisine to homes, yachts, weddings, tailgate parties, stadium luxury box elegance, basketball games, political events, wine tours, guest chef cruises, private cooking classes, political events, and an even broader array of special occasions. With our innovative designs and world traveled cuisine, we will help you plan the event of your dreams and offer you a memorable experience. We specialize in creative, custom catering menus and offer wait service and bar service as well. Whatever your events, we will make them the most special - small or large, casual, or elegant - whatever your needs, we will make your occasion unforgettable.
We provide the highest level of service, freshly made cuisine, and delicious desserts. You tell us what you want, and we'll make it happen for you and your guests. No event is too small or too large. Whatever your tastes, a most delicious event awaits. Chef Christine is just a phone call or e-mail away to provide her personal touch for your special event