Hot Cinnamon Buns

October 30th, 2010

½ cup lukewarm Water
2 tsp sugar
16g yeast (2pkg)
¾ cup oil
½ cup sugar
1 Tbsp Salt
3 Eggs
2 cups lukewarm water
5 cups flour

¾ cup butter
¾ cup brown sugar
1 cup chopped pecans, divided
1 cup brown sugar
1 tablespoon ground cinnamon
1/3 cup melted butter

In a small bowl, combine the first measure of water with the sugar and yeast; allow yeast to bloom

In a slightly larger bowl, combine the oil, sugar and salt: add the yeast/water mixture.

In the bowl if the mixer, place the eggs and 2 cups of water. Using the whisk attachment, combine. Add the yeast mixture and whisk again. Add 2 cups of flour, whisking to combine. Remove the whisk, add the hook attachment and add 3 more cups of flour. If the dough is still sticky, add a little more flour. Knead on medium-high speed for 10 minutes.

Allow the dough to rise in a warm place until doubled in size. Shape the dough into desired forms, (grease the pans with butter), then allow to rise again for about an hour.

When the dough has nearly doubled in size, melt the ¾ cup butter. Stir in 3/4 cup brown sugar.  Pour into the bottom of the pan the rolls will be baked in, sprinkle with the pecans.

Combine 1 cup brown sugar with the cinnamon. Melt the 1/3 cup butter. Roll the dough out to ¼” thickness in a rectangle. Spread the butter onto the rectangle, leaving a 1/2 “ border. Sprinkle with the brown sugar/cinnamon and roll tightly. Cut into 2” thick pieces, place in the prepared pan and allow to rise for an additional hour.

To Bake:  Pre-heat the oven to 400°. Bake until golden and done (about 30 minutes).

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Homemade Ricotta Gnocchi with Pesto

October 18th, 2010

1 container of whole milk ricotta (475 g)

1/2 cup fresh Parmigiano-Reggiano

1 to 1/2 cups unbleached all-purpose flour

2 teaspoons salt, some cracked black pepper

1 large egg, beaten slightly in small bowl

Drain Ricotta cheese over a bowl for at least 30 minutes before using.

Combine all ingredients in a large bowl, except 1/2 cup of the flour. Mix together with hands until it forms a ball. Put dough on a wooden board and sprinkle with the remaining flour, and knead until no longer sticky.

Break out into four balls, about a handful. Roll into ½ inch thick ropes on a floured surface, and cut into 1-inch pieces, then roll with thumb on gnocchi board (optional).

Sprinkle with flour and spread onto a platter until ready to boil.

Cook in salted boiling water until floating. Doesn’t take long at all – about 2 minutes. Then wait one more minute before removing.

Drain and serve with your favorite sauce.

Pesto Sauce

2 cups of fresh basil or arugula (finely chopped)

½ cup freshly grated Parmigiano cheese

2-3 garlic clove, minced (or garlic scapes if in season)

¼ cup pine nuts

Juice of half a lemon

Handful of parsley and or chives

Salt and pepper

6 tbsp. olive oil

Blend all the ingredients in a food processor, minus the oil. When well blended drizzle in oil through the top funnel till a smooth paste forms. Heat up half the mixture in a pan and place the “just boiled” gnocchi in the pan with a few tablespoons of the boiling water. Coat well and add more pesto if preferred.

Sprinkle with a bit more cheese (never can have too much cheese) and fresh cracked black pepper!

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