Curing a Cold and Other Winter Beasties - Gnocchi with Roasted Garlic Cream

It's cold and flu season again in the northern states. Ah heck, I guess with H1N1 on the loose, it's really cold and/or flu season everywhere in the U.S. In response to these little invasive beasties, it's time to boost your immune system. One of the best ways I know of to boost the immune response is to consume massive quantities of that vegetable of all vegetables... Garlic.

(Please ignore the shallot)

Now I realize that most people don't really view garlic as a veggie, but lemme tell ya somethin' 'bout dat. I am a sufferer of strep throat. When I catch it, knock on wood, The infection moves into my jaw muscles and they lock almost completely shut. (Makes it kind of hard to talk and to eat, but it IS an effective weight loss regime) ;) What did the doctor give me? Augmenten. Which is a horse pill, literally, that is SO stinkin' large I couldn't even get it between my teeth, let alone swallow it.

I battled Strep Throat every 2-3 months over and over and over, did I mention over? for about 5 years straight while trying to swallow horse pills that worked for the current infection but didn't seem to kill it off completely, and it would come back again and again and again... (I think they were creating a super strain, but that is just me) Be that as it may, I have not had a soirée with Streptococcal Pharyngitis since November of 2002 when my temperature hit 105.7 and a friend had to drive me to the emergency room. (knock on wood again)

Funny, this is about the time I branched out of baking and started cooking on a more serious level. As a result, I started buying more of the basic staples such as Carrots, Celery, Onions and of course, Garlic... Lots and lots of garlic as a matter of fact. What's the significance of all this fresh garlic... Well, garlic contains 2 main components that I contribute to my lack of Strep. Diallyl Sulphides and Allicin.

Diallyl Sulphides or simply 'sulfides' (not to be confused with sulfites) in general have a tendency to boost the immune system and strengthen the blood while improving circulation. Some studies have even shown that they may even lower bad cholesterol (LDL). Pretty awesome, but it doesn't stop there. Allicin, though volatile, is an antibacterial/antifungal agent. Now granted it is a broad spectrum antibiotic, but every little bit helps, right? The best part is that your body does not build up a tolerance to it like synthetic man-made antibiotics. Mother nature at it's best.

Now I have to admit that while the Diallyl Sulphide is stable during cooking, Allicin is not and degrades quickly with both with heat and time. Raw garlic should be consumed to get a decent dosage of Allicin. So the following recipe is not really a wonder cure for the common cold, Swine Flu or Athlete's foot. But, I have noticed that since my garlic consumption increased, I haven't contracted Strep Throat, or anything else for that matter. OK, aside from the "Sinus infection from Hell", but that is another post that has nothing to do with cooking.

Whether or not the Garlic truly is responsible, I always say, "If it ain't broke, don't fix it", so I continue noshing on garlic bulbs as I would any other vegetable, just in case. Raw, sautéed or roasted, it's all kinds of good. I mean, you never know when a hungry vampire might be lurking in the shadows... LOL

Gnocchi in Roasted Garlic Cream

1 batch of Potato Gnocchi
2 heads of Roasted Garlic
3 TB Butter
1 Shallot, minced
Zest of 1 Lemon or 1/4 tsp Lemon oil (not extract)
1/2 cup Heavy Cream
1/4 cup Vegetable Stock
Pinch of Kosher salt
1/4 - 1/2 tsp freshly ground green peppercorns
1 oz Grated Pecorino Romano

While you are baking the potatoes for the gnocchi, cut the top off of the garlic head.
Drizzle them with olive oil and wrap in Aluminum foil (Garlic Roaster, Schmarlic Roaster) ;)

Place in the oven next to the potatoes and roast for about 30 minutes.

Let the bulbs cool while you are making the gnocchi, then squeeze out all the roasted goodness for the sauce.

In a small saucepan melt butter over low flame.

Once foam subsides, add shallots with a pinch of salt and a little green pepper stirring until shallots soften.

Add roasted Garlic, Lemon Zest (or oil), Heavy Cream, and Vegetable Stock.

Simmer sauce, stirring occasionally, for about 10 minutes, until thickened.
Add the Pecorino Romano and stir until smooth.

During all of this bring a pot of water to a boil and drop the gnocchi.
Once they begin to float, remove them to a bowl with a skimmer.
Pour Roasted Garlic Cream over the gnocchi and toss.

Serve with more grated Pecorino Romano.

Mangia!!
~~

A Quiche in Crêpe's Clothing - Crêpe de Quiche?

Two great French creations rolled into one yummy package. I am not really sure if these qualify as quiche filled crêpes, or crêpe crusted quiche. Either way, they are delicious for breakfast as well lunch, served on a bed of arugala or even for a light dinner with pesto'ed mashed potatoes and/or a mixed herb salad.

I have not made these in a looooooong time. In fact, I think the last time these graced the table was April in the year 2008 BB (Before Blog) Thus is was, while watching the crêpe challenge on Hell's Kitchen last week, that my appetite was suddenly whet for these individual packages of deliciousness.

You will need BIG muffin tins... Sometimes referred to as Texas sized muffin tins. This makes about 11 quiche/crêpes.

Crêpes de Quiche
 

1 recipe Savory Crêpes without Buckwheat (you will have extra crêpes, but this allows for accidental tearing)
12 large Eggs
6 TB Mayonnaise (I used my own, made with White Wine Vinegar & Spicy Brown mustard)
1/2 cup Whole Milk
1/3 cup Orange Juice
1/2 cup Half and Half
1 tsp Fine ground Green pepper
Pinch or 2 of Kosher Salt
16 oz Broccoli, chopped
1 Shallot, minced
2 1/2 cups (10 oz) Shredded Extra Sharp Cheddar; Divided

Preheat oven to 350 degrees
In a large bowl, whisk the eggs till the yolks and whites are homogeneous.

Add Mayonnaise, Milk, Orange Juice and 1/2 & 1/2; Whisk to combine.

Add Green Pepper, Salt, Shallot and 2 cups of the Cheddar Cheese; whisking again.

Fold in Broccoli.

Hold your crêpes up to the light to ensure there are not little holes to allow the custard to leak out, then arrange them in a sprayed muffin tin, folding as needed. (I won't lie, this is a little tricky as the crêpes seldom wish to cooperate).

Ladle mixture into crêpe lined muffin tins, very carefully or you may end up with custard down in the tin, which will cause them to stick, regardless of the cooking spray.

Gently adjust the folds of the crêpes.

Don't be too discouraged, sometimes the crêpes tear, no matter how careful you are...

Once all the Crêpes have been filled.....

Divide the remaining 1/2 cup of Cheddar cheese between the quiche filled crêpes.

Bake for 15 minutes, then cover the crêpes with aluminum foil to prevent over-browning the delicate edges and bake an additional 15 minutes.

Allow to cool fore 5 minutes (they will sink a little bit as the quiche cools) before removing carefully from the tins and cooling on a wire rack.

Serve warm.

Mangia!!
~~

Smokey Sesame-Cinnamon Isty Bitsy "Teeny Tiny" Baby Potatoes

I love roasted potatoes because they are delicious and simple to prepare, even if they are a little cooking time intensive. I guess that just proves the old adage, that you can't have everything.

Be that as it may, I decided this evening that I would finally utilize the potatoes that I had picked up at my favorite store last week. (Yeah, you guessed it... Trader Joe's) Normally I would have just called them "baby" potatoes, but I noticed the tag this evening and had to laugh... Evidently there is a new size... ;)

This really isn't a recipe per se. I know, I do that alot, but it really is more about your own personal taste. I tend to roast potatoes in several ways, letting the particular oil I am using be my guide to seasoning. This evening I was gripped by the incurable "need" to use Toasted Sesame oil instead of Olive, Walnut, Macadamia Nut or Apricot kernel oils.

As the thought process continued, I moved from Toasty Sesame oil to Smokey Salt (Salish - Adler Smoked, although I think an Apple Wood smoked would have been even better),

This led to the use of Green Peppercorns so I would not over power the light smokey toastiness that I already had going on. Just to add a subtle heat.

I was going to keep it simple at this point, but as luck would have it, I had some ground green pepper on my finger, being a 'Pepper Freak', I quickly stuck my finger in my mouth (I know it's REALLY bad form, but we all do it at one time or another). I was greeted with a mild heat followed by something I had forgotten about, an "almost but not quite" cloviness...
That was when I decided my potatoes needed some cinnamon.

Not exactly a conventional ingredient for roasted potatoes, but hey, I like to mix it up every once in awhile. If cooking Greek & Morrocan food has taught me anything, it's that Cinnamon is ideal in both sweet AND savory dishes...

Smokey Sesame-Cinnamon Potatoes

1 lb Teeny Tiny Baby Potatoes
Sesame Oil to Coat
Smoked Salt
Freshly Ground Green Peppercorns
Cinnamon

Preaheat oven to 425 degrees
Simply, cut the potatoes in half to expidite cooking.

Place in a bowl and toss with just enough sesame oil to coat.

While tossing the bowl gently, sprinkle with Fresh Ground Green Pepper. (I often Pepper food, before I salt it - It's just a weird thing I do)

Continue tossing and sprinkle with Smoked Salt (of your choice).

And continue tossing while sprinkling lightly with Cinnamon.
Spread out on a foil lined baking sheet.

Bake for 20-25 minutes or until a fork can pierce with only slight resistance.

On the whole, very delicious, although I think they would have benefitted from some sesame seeds being tossed in as well... :) I will have to remember that for the next time.

Mangia!!
~~