Riced potatoes, salted and peppered and ready for some flour
I had a friend in graduate school who, during one of our late nights in the studio, asked us to answer this one question of ourselves: Dairy? Vegetable? Meat? or Bread?
Undoubtedly, I selected Bread, with Vegetable as runner-up. I am complex-carbohydrate obsessed, or at least I certainly was back then to handle the late nights of grad school. Now, well, now I like to diversify. But I have always made a mean gnocchi: heavenly little potato dumpling-like pasta. And hey, with this one little dish I do hit the two main categories, bread and veg! And then of course you can serve it in a butter, cream and meat sauce…my favorite treatment of course being stinky melty blue cheese.
Someone asked about the potato ricer I mentioned in my last post. Here it is, and notice, there’s that very intriguing CRANK. (I think it’s Crank Week here at Old Vines, seeing as I have brought out my old beater, the old meat grinder and now the ancient ricer all within a calendar week.) I figured it’s time for one of my favorite dishes, NeeOHkee. They’re pretty easy to make. You don’t necessarily need the ricer but it certainly helps make airy and light little puffs, and makes the most wonderful mashed potatoes too so it’s a fairly useful tool. Having a light touch with the kneading (you don’t want to overly glutenize either the flour or the spuds) AND with the flour too is helpful, not to put too much pressure on you or anything. Anyway, the recipe is in the comments. Bon appetit.
A little mixy, a little kneady, a little rolly…then chop and shape/roll with a fork. Let dry slightly, then into a pot of boiling salted water they go. Then, once they float, drain them and serve.
So, tell me: Dairy, Vegetable, Meat or Bread?