Tag Archive for summer

Pea Gnocchi

Summertime! Summer, summer, summertime! 

Truly one of my favourite things is creating dishes from fresh summer produce. It’s even better if I grew it myself! 

I had a very small crop of peas this year, probably not enough to make this dish. But that’s okay. If it’s the offseason, just buy frozen peas. If you have them fresh, though… ohhhh man. Pea Gnocchi

I think people are afraid of making gnocchi, because it seems like a lot of work. And it kind of is. I mean, it takes a bit of time. But you know what? It’s summer. What else are you going to do with your time? 

Hang out! Chill out! Make a bit platter of green gnocchi. Tis the season.

Pea Gnocchi 

Ingredients 

  • 2 large russet baking potatoes or 4 smaller
  • 1 1/2 cups peas, fresh or frozen, divided 
  • 2 large eggs
  • 1 tsp salt plus pepper to taste
  • 2 cups flour
  • 1/4 cup pesto (divided)
  • olive oil
  • pea shoots to garnish (optional)

Method

  1. Cook the potatoes. If you have the time, bake them in the oven, naked, then allow to cool overnight. If you have less time, peel them, slice into chunks and boil them in salted water till tender. 
  2. Cook 1 cup of peas for a few minutes in some boiling, salted water, separately, and then drain and allow to cool. 
  3. After the potatoes have cooled a little, mash them or, ideally, put them through a ricer. 
  4. Add the potatoes, peas, eggs, 2 tbsp pesto, salt and pepper to the bowl of your food processor, and process until smooth. 
  5. Add 1 cup of flour, and continue to process, until the gnocchi forms a ball. 
  6. Turn the gnocchi dough out onto a floured surface and begin to add more flour, a little at a time, kneading as you go. 
  7. You may not need all the flour–continue to add until the dough is relatively smooth, and not too sticky. 
  8. Divide the dough into 4, and roll each circle out into a log, about 1 1/2″ in diameter. 
  9. Cut 2″ sections of the dough, using a butter knife or a bench scraper. Toss the gnocchi on a flour-dusted pan. 
  10. Boil a large pot of salted water, and drop the gnocchi one by one into the boiling water. When they float to the top, fish them out with a spider or a slotted spoon, and place to the side. 
  11. Once all the gnocchi are cooked, heat a large shallow pan over medium heat. Add some olive oil, and then toss in the gnocchi. Shallow-fry for 5 minutes or so, or until the gnocchi are starting to pick up some colour on the edges. 
  12. Toss in the remaining pesto and the remaining peas, and allow to heat through. 
  13. Serve on a large platter, garnished with pea shoots. 

 

 

 

BBQ Peaches with Balsamic Reduction

I love living in the city. I’m a city girl. I’ve lived in the country, but I much prefer to be able to walk to the 7-11, even in the middle of the night, if needed, for milk, if I’m out. The pedestrian lifestyle I’m able to live downtown rocks.

However, every once in a while, it’s also awesome to get out of the city, away from the sirens and the constant honking of horns. This past week, I’ve been staying at a boat-access only cabin on Ruby Lake on the Sunshine Coast. This means many things; no showers, no dishwasher, no flush toilets. A rustic kitchen. And… a Barbecue! BBQ is something I love, but I seldom get to do. In my tiny downtown apartment, we have a balcony only big enough for the door to swing open. There’s no room for even a tiny BBQ out there, so I have to limit my grilling to times when I have access.

To make up for it, this week I’ve been grilling all the things! And I’m excited to share some of them with you.

BBQ peaches

First off, we picked up Okanagan Peaches on our way home from Vernon last week. These are pretty much the best peaches you’ve ever had in your life—large, juicy, tree-ripened. They taste like summer.

We had a beautiful peach gelato at the Smoke ’n’ Oak Bistro at Wild Goose in Okanagan Falls, and I want to try to make that next, but sadly my ice cream maker won’t run at the cabin.

Instead, I decided to grill the peaches. I know cooking fruit on the BBQ sounds kind of strange, but it brings out the natural sugar of the peaches. To counteract this sweetness, I served them with a balsamic syrup. You could also add a dollop of whipped cream.

We ate the leftovers for dessert last night, wrapped up in crepes with nutella and whipped cream. They were quite the hit!

bbq peaches

BBQ Peaches with Balsamic Reduction

Ingredients:

  • Fresh, ripe peaches
  • olive oil or butter
  • 1 cup balsamic vinegar, slowly simmered over a low heat for about 15 minutes, until reduced by at least half, and syrupy in consistency (I used a chocolate-infused one for extra sweetness). You could also buy a pre-made balsamic reduction.

Method:

  1. Heat the BBQ up to about 300 degrees.
  2. Cut the peaches in half, length-wise, and remove the stone. Brush the cut side of the peaches with melted butter or olive oil, to keep them from sticking to the grill.
  3. Place, cut-side down on the BBQ, and then close the lid. Allow to grill fro about 5-10 minutes. You want nice grill marks on them.
  4. Turn the peaches over, close the lid, and allow to cook for another 5 minutes.
  5. Remove, plate, and drizzle with balsamic reduction before serving.
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