tag:blogger.com,1999:blog-7197942177810163740.post7882109731640961501..comments2023-05-08T02:37:34.225-05:00Comments on The Sartorial Skeptic: Relaxin'Saihttp://www.blogger.com/profile/17216755582251984403noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-7197942177810163740.post-5955250279120134832010-08-01T13:30:55.168-05:002010-08-01T13:30:55.168-05:00I made the most incredible chicken and mushroom gn...I made the most incredible chicken and mushroom gnocchi. <br /><br />1) sautee 1 c chopped onions and a sliced portobello mushroom cap in butter, paprika, and pepper. Remove from pan and set aside. <br /><br />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. <br /><br />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. <br /><br />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. <br /><br />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.Anonymousnoreply@blogger.com