Apple-cinnamon coffeecake, crusted with dried orange peel and covered in a brown-sugar syrup, and french-pressed coffee for now. Tomorrow, a real post.
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Science, style, and the life of an M.D./Ph.D. student in Chicago
I made the most incredible chicken and mushroom gnocchi.
ReplyDelete1) sautee 1 c chopped onions and a sliced portobello mushroom cap in butter, paprika, and pepper. Remove from pan and set aside.
2) Add more butter (1 T) to the pan with some flour (1-2 T) to create a roux, incorporating the caramelized remains on the pan. Once the flour has taken on a soft brown color and a nutty flavor (not the acrid taste of raw flour), add 2/3 c half and half and 1 c milk. Mix roux in with a whisk or fork, add chunks of raw chicken and the onions and mushrooms, and as the sauce thickens add 1/2 c vinegar, or more to taste. Add 1 tsp salt, a bunch of pepper, and more paprika.
3) You should have gnocchi (I used prepackaged potato gnocchi, ready to cook) dropped into boiling water. They take about 8 minutes, but when they start floating to the top, put them into the sauce. It's okay if pasta water (gnocchi water?) dilutes the sauce some; the sauce perpetually thickens.
4) If you have a good tomato, you can chunk it and add it to the sauce. I threw in a white heirloom tomato and it was a refreshing break from the heavy sauce because I didn't let it cook until it was mush. I simply added it to the pan, let it cook for about a minute or two, then ate.
The vinegar and portobello in that cream sauce make it taste like there's wine in the sauce. It's absolutely killer. Make it sometime for guests you want to poison.