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New Recipe of the week- Gnocchi Ragu

25 January, 2013 by Sloane 3 Comments

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Welcome to the first New Recipe Friday. Huck bought me an Italian Cook book for Christmas, and I couldn’t wait to tryout one of the recipes. I have a small obsession with Italy! I turned on my Traditional Italian Pandora station and started cooking. Classical Italian music always puts me in the cooking mood. It reminds me of walking through the streets of Montepulciano with the sounds of music and the smells of love coming from each home. Italians know how to live. I remember walking through town and seeing families sitting around large tables, listening to music, drinking wine, and eating food that smelled amazing.

How beautiful is this view?

This was the sidewalk to my apartment. Looking at pictures makes me miss it so much. It seems more like a dream then an actually time in my life when I lived in such an amazing place.

**Trip down memory lane over **

On the menu this week: Ricotta Gnocchi with Beef Short Rib Ragu. I’ve never made Gnocchi before. I wasn’t sure if Huck would like this recipe since he doesn’t like Ricotta. I went for it anyways.

Guess what… He loved it. He even liked the Gnocchi better than the pasta I made the next day.

The Fresh Ricotta was SO EASY to make. I don’t think I’ll even buy store bought again.

Homemade Fresh Ricotta

Recipe from New Italian Kitchen by Ethan Stowell

  • 4 Cups Whole Milk
  • 1 Cup Buttermilk

Line a fine mesh strainer with a double layer of cheesecloth and set aside.

Combine the milk and buttermilk in a large saucepan. Heat very slowly over low heat until the mixture reaches 165 degrees. The mixture will begin to curdle, literally separating into thick curds and why, a thin liquid. Use a slotted spoon to remove the curds to the lined strainer. Allow to drain and set for 30 to 45 minutes, or until thick.

Ricotta Gnocchi

Recipe from New Italian Kitchen by Ethan Stowell

Makes 6 Servings

  • 2 Cups Fresh Ricotta
  • 2 Fresh Egg Yolks
  • 1 Cup Sifted Flour, Plus more for Dusting

One day before you plan to make the gnocchi, set the ricotta to drain in a fine mesh strainer lined with cheesecloth. Discard the liquid that separates out and place ricotta in a large bowl.

Add the egg yolks to the ricotta and mix well. Sprinkle about half of the flour over the top. Knead gently in the bowl until the flour is incorporated. Turn the dough out onto a floured board and knead in the remaining flour a little bit at a time, until the dough is no longer sticky.

Cut the dough into quarters. Working with one quarter at a time, roll the dough into a rope about 3/4 inch in diameter. Cut the rope cross-wise into 1 inch pieces. I do not have a gnocchi board, so I rolled dough over a fork to create the lines in the gnocchi.

Bring a pot of salted water to a slow boil. Make sure the water isn’t boiling too vigorously or the gnocchi may disintegrate before cooked. Cook about 20 gnocchi at a time, dropping them into the water. Once the gnocchi have risen to the surface, cook for exactly 1 minute longer, then remove with a slotted spoon.

Serve and ENJOY!

Beef Short Rib Ragu

Recipe from New Italian Kitchen by Ethan Stowell

  • 2 Tbsp Extra-Virgin Olive Oil
  • 1 1/2 lb Ground Boneless Short Rib (I asked the butcher at Publix to do this for me)
  • 1 Cup Finely Diced Carrots
  • 1 Cup Finely Diced Onion
  • 1 Cup Finely Diced Celery
  • 4 Gloves Garlic- Thinly Sliced
  • 1 Cup White Wine
  • 2 (28-Ounce) Cans San Marzano Tomatoes
  • 2 Fresh Bay Leaves (I used 1 Fresh)

Heat the olive oil in a large pot. When the oil is hot, add the ground meat. Brown the meat over medium-high heat for 8 to 10 minutes, stirring to break up any lumps.

Add the carrots, onion, celery, and garlic and cook until the veggies are tender. Add the wine, stirring and scraping up any browned bits from the bottom of the pan.

Meanwhile, put the tomatoes and their liquid through a food mill or puree in a food processor and strain to remove the seeds. I used a mesh strainer again. Add the puree to the pot and bring to a boil. Add bay leaves.

Decrease the heat to low and simmer, uncovered for 1 1/2 to 2 hours, or until the meat is tender, stirring occasionally to prevent sticking. While the Ragu is cooking, make sure that the liquid in the bottom doesn’t run dry and cause scorching. If the liquids evaporates before the meat is tender, add a little water and stir. When the sauce is finished, it should be thick. Remove bay leaves.

Serve and ENJOY!

We have an exciting weekend planned. This weekend is the Jupiter Beer Festival. Tonight is Field of Beer and tomorrow is the 7th Annual Jupiter Beer Fest.

Field of Beer is a beer and food pairing event. 15 chefs pair up with brewers and create meals that complement each other. The event is also held on the baseball field at Roger Dean Stadium. I wanted to go so bad, but they sold out the first day tickets were on sale. Wednesday, we stopped by Tequesta Brewing Company and Fran, one of the owners, was telling us how much fun it was going to be. He even showed me the menu. I’m 100% sure I was pouting while looking at some of the amazing food combinations listed. I asked Fran if he had any extra tickets (He puts the events together), and he told us maybe. In my head I was thinking “Maybe probably means No “

Thursday he called Huck and told him he had two tickets. WOW!! I’m really excited!! TBC is pairing with a restaurant to make a Potato Hash with a BEER poach egg! Again, the foodie in me is jumping up and down. The Brewer in Huck is just as excited. There will be lots of brewers at the event he can meet and talk to.

That will be my New Activity of the Week, by the way. I may not get to post a New Beer this week. With all the problems with the blog, I’m running out of days. Next week, I’ll be back on schedule! I already know which brewery will be my New Beer of the Week, I just need to pick a beer on Saturday.

Last thing. Thanks for all your support and encouragement. It means so much that you guys enjoy my blog! This blog means to much to me. I really felt like a part of me died the other day when I thought everything was gone. I’ve worked so hard on this and so many life changing events have occurred since I started Life Food and Beer. This is my journal/Cookbook. It’s my baby!

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Related Post:

  • Jupiter Beer Fest Weekend
  • Jupiter Beer Festival
  • Field Of Beer
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Filed Under: Beer, life, Meat & Chicken, Pasta Tagged With: beef ragu, beef short rib, Ethan Stowell, Field of Beer, fresh ricotta, gnocchi, Jupiter Beer Festival, Montepulciano, New Italian Kitchen, New Recipe of the week, TBC

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Comments

  1. Larissa says

    26 January, 2013 at 6:38 AM

    Waiting to see you on TV with your recipes. You and Huck need to open a restaurant to serve your dishes and his beer. Have a good time this weekend. Love You

    Reply
  2. Dianna @ The Kitchen Prep says

    26 January, 2013 at 8:25 AM

    I’m SO making homemade ricotta with this recipe… what is the yield? I don’t want to have TOO much, even though I’m sure we’ll find a use for it. :) It’s nice to see a little snapshot of your trip to Italy. Looks gorgeous and sounds like it was a great experience. We’ve yet to visit and it’s on our Travel List.

    Also glad to see LF&B up and running again! Hope you enjoy the weekend-o-beer, we’ll be outside the festival at Craftoberfest for a little while today. Can’t wait to hear all about the pairings you tried! Enjoy!

    Reply
    • Sloane says

      26 January, 2013 at 11:03 AM

      I did half the recipe and had enough for three servings. One thing I do not like about this book. There is no servings sizes. The key is making sure all the extra moisture is out of the Ricotta. And Italy is amazing! I watch House Hunters a lot, and people find apartment for $25,000. I told Huck that is what we are doing!! I want a vacation home in Italy! It may have dirt floors, but that is OK :)

      Reply

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