Tag: Gourmet Magazine

Nude Gnocchi

Chef Claudio‘s contagious passion and joy for Italian cuisine traveled from Tuscany to San Francisco, with “G’nudi” as Primi Piatti at ChezHelvetica this evening. Instead of spinach or kale, raw arugula laced the ricotta, egg yolks and flour in this gnocchi. No longer nude, a luscious butter and sage sauce dressed the delicate dumplings. A Gourmet magazine recipe for roasted chicken breasts stuffed with garlic, herbs and extra virgin oil sizzled as Secondi Piatti. Italian bread, olives and a DeLoach Zinfandel completed the main course, fueling the preparation for Dolci. Zabaione, a mixture of sweet marsala, egg yolks and sugar. La Dolce Vita!

[youtube=http://www.youtube.com/watch?v=tIKhM6RctiI]

No Ordinary Soup & Sandwich

This casual Saturday night repast included Jamaican Carrot Soup, one of my favorite recipes received years ago from a Project Open Hand newsletter. It tastes different every time I make it! I used a bit more ginger this time than I usually do so it really had a kick to it. The accompanying Tuscan Tuna-and-Bean sandwich is a great recipe from Gourmet Magazine using cannellini beans. I used whole wheat hamburger buns (extras defrosted from our July 4 barbecue) instead of bread to make this even healthier. The wine I selected was a 2006 Dry Reisling from Pacific Rim Winemakers. As a member of the San Francisco Professional Food Society, I first tasted this wine at a food and wine pairing event and really enjoyed it. When I buy white wine, it is usually Chardonnay but I learned at the event how this wine worked so well with seafood or spicy food. Happily, I found this on sale at BevMo for $8.99! Our wine glass was a souvenir from the grand opening of the beautiful Cavallo Point eco-resort in Sausalito. Check it out!