Tyler Florence Mill Valley

I recently returned home from California; where I helped my brother move from Los Angeles to San Francisco. As soon as we arrived in San Fran we began exploring the area for restaurants, parks, bars, sight seeing spots, etc.

As we drove over the Golden Gate Bridge, beyond Sausalito, we arrived in a little town called Mill Valley. The friendly people, beautiful views, and phenomenal food made this town one of my favorite stops on our trip.

In downtown Mill Valley, Tyler Florence opened a

kitchenware store called "Tyler Florence Mill Valley." The store was filled with cookware, electronics, Tyler's homemade sauces and rubs, and a huge bookstore filled with cookbooks.

For anyone is who is in the area I highly suggest checking out "Tyler Florence Mill Valley" cooking store.

A Burrito Minus the Wrap

Two of my best friends, Joey Prepolec and Lloyd Praedel, and I began our day at my grandma's Croatian Picnic at her "Croatian-Catholic" Church called St. Lucy. The church holds them once a year where Croatians gather to enjoy traditional Croatian food, music, and drinks.

After spending the whole day at St. Lucy's we headed back to my place to lay by the pool and enjoy the rest of the day. As time flew by dinner time came by and we all grew an appetite. I decided to head to the grocery store to see what I could find.

I had the idea to make a stuffed chicken breast but when I got home with the ingredients to make the recipe I decided to head into another direction. Instead of stuffing the smoked mozzarella and red peppers inside the chicken, I added a few more ingredients are created a cheese sauce to throw over the top.


INGREDIENTS:

• 4 Chicken Breasts
• 1 head of Garlic, cloves separated
• 1 small bunch fresh Rosemary Sprigs
• Olive Oil, (I used Basil Olive Oil)
• 2 ounces of Smoked Mozzarella Cheese, cut into small cubes
• 2 large dollops of Ricotta Cheese
• 1 Red Bell Pepper
• 4 Jalapenos
• Salt, to taste
• Pepper, to taste

DIRECTIONS:

1. Heat oven to 375 degrees and start grill.
2. Combine garlic cloves and 2 rosemary sprigs in a sauce pan, cover with oil.
3. Bake until garlic cloves are tender and golden (about 30 miuntes).
4. Meanwhile, dice up red bell pepper and jalapenos and cut mozzarella cheese into cubes.
5. Put pepper and jalapeno into a pan and drizzle with olive, salt, and pepper. Set on grill.
6. Season chicken breasts with olive oil, and salt and pepper (both sides). Set on grill.
7. Once you flip the chicken for the first time put the mozarella and dollops of ricotta into pepper and jalapeno mizture (stir together until well combined).
8. After garlic, rosemary, and oil are infused pour liquid into "queso" (strain out garlic). Mix together.
9. Once chicken is cooked on both sides and queso is melted take off grill and let cool down.
   

Mojito's with Mr. Fenton

It was my sister's graduation party on Saturday where friends and family gathered to celebrate. One of my jobs for the party was to make a mixed drink, among others, and I choose to make mojitos.

Mojitos are a great summer time drink and goes great with just about everything. One of my best friends father, Randal Fenton, and I enjoyed the mojitos throughout party as we caught up on everything going on in our lives. I've known Mr. Fenton since I was 5 and consider him a second father so it is always great to catch up with him.

My parents hired a reggae band and the music and this summertime drink created a perfect match for a perfect night.

INGREDIENTS:

• Bundle of Mint Leaves
• 4 Lemons, juiced
• 4 Limes, juiced
• 1 cup of Sugar
• 1 fifth of Bacardi White Rum (or your favorite rum)
• 1 ounce of Club Soda
• Lots of ice

INSTRUCTIONS:

1. Combine mint leaves, sugar, juiced lemons and limes, and stir until thoroughly mixed.
2. Add rum club soda and continue to mix until well blended.
3. Add ice and give the mixture another stir.

Bacon Wrapped Hotdogs with Peppers, Onions, and BBQ Sauce

This is the ultimate recipe to grill on a summer day. A true American meal given an injection of flavor. A hot dog, on a grilled bun, drenched in homemade barbecue sauce, and topped with grilled onions and peppers.

Hot dogs are very versatile where any collection of ingredients can produce a wonderful meal. On the hot dog episode of "Throwdown with Bobby Flay," his competition was Nick Suarez from Brooklyn, New York. He made an award-winning hot dog (2009 Great Hot Dog Cookoff) topped with macaroni and cheese.

This isn't an award-winning hot dog but I promise it will have your tastebuds asking for more.


INGREDIENTS: Hot Dogs

Amounts will vary based on how many hot dogs you decide to make. But I will base my numbers off 2 hot dogs.

• 2 Hot Dogs
• 2 Hot Dog Buns
• Olive Oil (to spread on both sides of buns)

INGREDIENTS: Peppers and Onions

I like to add a little spice to my peppers and onions. If you are sensitive to spicy food then leave out the chili powder. You can also substitute any of the peppers with ones you prefer.

• 1 large Yellow Onion, diced
• 3 Cloves of Garlic, smashed
• 1 Red Bell Pepper, diced
• 1 Yellow Bell Pepper, diced
• 1 Orange Bell Pepper, diced
• Salt-to taste
• Pepper- to taste
• Chili Pepper- to taste

INGREDIENTS: Barbecue Sauce

• 1, 8-ounce can Tomato Sauce
• 1, 6-ounce can Tomato Paste
• 1/4 cup Onion, minced
• 1 tablespoons Brown Sugar
• 2 tablespoons Vinegar
• 2 tablespoons Olive Oil
• 3 Cloves of Garlic, crushed (use your knife blade to crush into a paste)
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon Dry Mustard
• 1 teaspoon Cayenne
• Ground Pepper- to taste

INSTRUCTIONS:

1. Put hot dogs on heated grill and allow to cook.
2. Depending on how you like you hot dogs prepared check every few mintues.
3. Once hot dogs are close to being cooked, put olive oil on both sides of buns and grill until crispy.

INSTRUCTIONS: Barbecue Sauce

1. Cook minced onion and garlic in olive oil until onions turn opaque.
2. Add remaining ingredients, mix thoroughly and allow to simmer for 20 minutes.
3. Makes about 1 1/2 cups of barbecue sauce.

INSTRUCTIONS: Pepper and Onions

1. Dice peppers and onions and put in heated pan.
2. Add remaining ingredients and allow to cook until peppers and onions soften.
3. Remove peppers and onions from pan and put on top of cooked hot dogs and then drizzle barbecue sauce over the top.

Motor City Munchies Now on Facebook

You can now follow Motor City Munchies on Facebook where all the features of the website will be found in a condensed version on Facebook. Become a friend and you can share your thoughts and ideas will the Facebook world.

Lunch Cruise on the Detroit River

This Friday the Detroit Princess Riverboat, a five story dinner boat, will be cruising the Detroit River serving lunch from 11:30 to 2:00 PM. The lunch menu features an exquisite buffet of roasted turkey, vegetarian lasagna, mashed potatoes and gravy, sweet potato casserole, cornbread stuffing, hot vegetables, salad bar, homemade desserts, and a cash bar.

When: Friday, June 18
11:30 AM - 2:00 PM

Where: Detroit Princess Riverboat
Detroit, MI

Price: $39.95 (adults)
$35.95 (seniors)
$25.00 (children)

Phone: (877) 338-2628

"A Taste of Detroit"

People often refer to the old adage "if it's not broken don't fix it." This motto has become the unofficial motto of the American Coney Island in Detroit, Michigan. Dating back to the landmark's inception in 1917, American Coney Island has stayed true to their roots.

"Our product and service hasn't changed since my grandfather, Gust, opened American 93 years ago," said owner Grace Keros. "From when my father, Charles "Chuck" Keros, took over and eventually passed the business to me, we haven't needed to change anything."

From day one, American has been praised for producing the best "Coney Island" in the country, a hot dog covered with chili, topped with yellow onions and drizzled with yellow mustard. The Food Network named American "The Best Coney Island in America," after a panel of judges determined American's award winning Coney was "par none." American's fame has stretched across the country appearing on television shows such as "The Today Show," HBO series "Hung," the Travel Channels "Man vs. Food," seven motion pictures, and picked #22 on "101 Best Places to Eat in America" according to the Travel Channel.

"It's nice to see all the hard work pay off," Grace said, "but I don't need the Food Network to tell me I have the best Coney in America, because I already knew that."

Not only is it the best, but American is home to the original Coney Island. The debate between New Yorkers and American, has been heated over the past several decades over where the Coney was born. Not until recently has this debate died down. With all the fame and media attention American has been awarded, New Yorkers have begun to see who the original Coney Island truly is.

"New Yorkers are coming to terms with the fact that we are the home of the Coney," Grace stated. "They have hung their hat on the fact that they created the hot dog, but not the Coney Island."

While the American Coney Island and New York City bout was fierce, American's true rival is their next-door neighbor, Lafayette Coney Island. The storied rivalry began 70 years ago when founder of American, Gust Keros, brought his brother, William, over from Greece to learn the business. When the storefront next-door became available, William took advantage of the opportunity and opened Lafayette. Both restaurants have remained side-by-side for the past 70 years competing against one another as the countries best Coney Island.

The rivalry has forced every Detroiter to pledge an allegiance to one of the two restaurants. Both have their fans and accolades, but a consensus was needed to deem who was the best. This opportunity presented itself when the Travel Channels new hit show "Food Wars" selected the Coney Island landmarks to square off in a judged competition. The showdown took place this past March but will not be aired until season two of the show.

"This was one of the best experiences in all the years I've been here," Grace said. "Going up against Lafayette was tons of fun and I can't wait for the episode to air in the upcoming season."

The Travel Channel isn't the only show to feature American. On June 4th, Iron Chef Michael Symon, owner of Michael Symon's Roast in Detroit, recently hosted an episode of the Food Network program "Food Feud" in downtown Detroit. The long-time rivals went head-to-head to determine who the best was. After the judges sampled each Coney, they crowned American as the Food Feud champion.

American Coney Island's success has kept Michiganders dreaming of their next Coney. For those who live too far to satisfy their craving, can now have American's best shipped to their homes. Three years ago, American created "Ship-A-Kit" which contains twelve Dearborn Brand hot dogs, buns, onions, and American's famous chili. Local schools, churches, and non-profit organizations also use the kits to help with the budget cuts and reduced state funding as more and more programs are struggling to stay afloat. American ships year round and makes the process so easy, Lafayette fanatics will be calling for a taste.

"We ship Coney's across the nation to relocated Michiganders who can't make it American," Grace explained. "The kit is delivered to the front door of any family member or friend who wants a taste of Detroit."

American Coney Island reflects a city that once stood next to Chicago and New York as the countries best. National recognition, award winning food, and family tradition have allowed American to be Detroit's oldest family owned and operated business in Detroit. With the help of Grace Keros, American will continue to satisy every customer one Coney at a time.

American Coney Island

114 West Lafayette, Detroit, MI, 48226

(586) 219-0995

Open 24 Hours

Owner: Grace Keros

Pork Shoulder for Cuban Sandwiches

There has and always will be a debate as to how a traditional Cuban sandwich is prepared. One ingredient everyone can agree on is the Cuban bread, which sings to you when the outside is crispy enough (just flick it with your finger).

Lightly brushed with butter or olive oil, the bread has been the only ingredient not debated since the sandwich was first created. The fun starts within the crusty rolls, where tender pork, mustard, dill-pickles, glazed ham and Swiss cheese come together to create an amazing blend of ingredients.


INGREDIENTS:

• 1 pound boneless pork shoulder
• Salt and freshly ground black pepper
• 1 tablspoon ground cumin
• 1 tablespoon dried oregano
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, peeled and smashed
• 1/4 teaspoon red chilli powder
• 1 medium onion, sliced
• 1 cup organge juice
• 1 lime, juiced
• 1 cup chicken broth
• 2 bay leaves
• 1 long Cuban bread roll
• 3 tablespoons Dijon mustard
• 8 slices Swiss cheese
• 1 cup dill-pickles
• 8 slices deli ham

INSTRUCTIONS:

You can do this in a Dutch oven, but for convenience and time use a pressure cooker as follows:

1. Begin by braising the pork shoulder.
2. Tie the pork shoulder in 4 places with kitchen twine so it will hold its shape while being cooked.
3. Season the pork with salt, pepper, cumin, and oregano.
4. Set the base of the pressure cooker over low-medium heat and add a 2 count of olive oil.
5. Add garlic and chili powder as the oil heats up will become fragrant and infuse the oil.
6. Add the pork.
7. Add the onions around the pork and brown slightly before adding orange juice, lime juice, stock, and bay leaves. Secure the lid to the pressure cooker and cook for 20 to 25 minutes.
8. When done allow to cool in juices before removing twine and slicing.

INSTRUCTIONS: CUBAN SANDWICHES

1. To prepare Cuban sanwiches, split bread in half then layer the bread with mustard, ham, pickles, cheese, pork, then cheese again.
2. Season with salt and pepper.
3. To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil.
4. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights.
5. Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super crispy.

Detroit's Eastern Market

Every Saturday morning, Detroit plays host to one of the most authentic urban quests in the United States. As many as 40,000 people walk through the gates of Eastern Market to enjoy one of the most unique Saturday mornings one will have. The market and the surrounding area is comprised of a local food district with more than 250 independent retailers and merchants wholesaling food, plants, and seasonal groceries.

At the heart of Eastern Market is a six-block public market that has been feeding Detroit since 1891. Every Saturday it is transformed into a lively marketplace with hundreds of stalls and stands where everyone comes to enjoy the strong friendliness and top notch food products. People have a vast selection of fruits, vegetables, flowers, homemade jams and syrups, and locally produced meats.

There isn’t any other place that has the history, culture, and traditions like Eastern Market. The atmosphere of the farmer’s, bands, and shoppers separate Eastern Market from any other market around.

Eastern Market Contact Information
Office Hours: Mon-Sat 8a.m. - 4p.m.
Public Market Hours: Sat 5a.m. - 5p.m.

2934 Russell Street
Detroit, MI 48207

Phone: 313.833.9300
FAX: 313.833.9309

http://www.detroiteasternmarket.com/

Starwberry Crumble

Since strawberries are in season I thought it would be a good idea to post this recipe. This strawberry crumble has everything you want in a dessert: sweetness, a great crunch, and a smooth strawberry filling that melts in your mouth with each bite.


INGREDIENTS:

• 4 1/2 tablespoons unsalted butter, cut small pieces
• 1 carton fresh strawberries
• 3/4 cup slivered almonds
• 1/2 cup light brown brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 3/4 cup breadcrumbs

INSTRUCTIONS:

1. Preheat oven to 400 degress F.
2. Grease baking dish with 1/2 tablespoon butter, set aside.
3. Put almonds, sugar, cinnamon, and nutmeg in food procesor or blender and chop thoroughly.
4. Pour into medium size bowl and stir in bread crumbs.
5. Put strawberries and 1/2 cup of dry mixture in buttered baking dish and mix lightly.
6. Add remaining butter to remaining dry mixture and blend gently. Spread evenly over strawberries.
7. Put in oven and bake for about 20 minutes.
8. Remove crumble from overn and if desired place under preheated broiler to brown crust (about 3 minutes).
9. Allow to rest 5 to 10minutes before serving.

Buffalo Chicken Breast over White Rice

The chicken breast is one of the most versatile ingredients you will find. It can be prepared in a stir-fry, in a chicken sandwhich, fried in oil, roasted in the oven, anyway you can come up with.

For this chicken recipe I marinated the chicken breast in a buffalo sauce marinde, then roasted in the oven and served over white rice.


INGREDIENTS:

• 4 chicken breasts
• White rice (amount varies)
• 1 1/2 cup Frank's Red Hot Sauce
• 1 cup butter
• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, diced
• 2 jalapeños, diced (no seeds)
• 1 tablespoon fresh cilantro

INSTRUCTIONS:

1. In a small saute pan melt butter with hot sauce. Mix together to form buffalo sauce.
2. Put buffalo sauce in refrigerator and let cool.
3. Combine 1 cup of COLD buffalo sauce, onions, garlic, jalapeños, and cilantro in large bowl. Let marinate for at least 30 minutes.
4. Save remaining buffalo sauce to drizzle over rice.
   

After chicken is finshed marinating, complete the following:

1. Preheat oven to 350 degrees F.
2. Prepare white rice as shown on packaging.
3. Heat the oil in a nonstick, oven-proof skillet over medium heat and sear the chicken on both sides until browned, about 3 to 4 minutes per side.
4. Put the chicken in the oven until it is cooked through, about 8 to 10 minutes.
5. Remove chicken from the oven and let cool.
6. Place white rice on plate and add chicken breast on top. Drizzle remaining buffalo sauce over the top.

Minestrone Soup

Minestrone is one of the cornerstones of Italian cusines, and is jsut about as common as pasta on Italian tables. A good minestrone soup will be a great appetizer to any Italian dish and can also be used as a delicious entre by itself.


INGREDIENTS:

• 2 pounds Italian sausage
• 1 tablespoon margarine/ butter
• 3 tablespoons flour
• 8 cups beef broth
• 28 ounces canned tomatoes
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/4 teaspoon garlic, minced
• 1 onion, diced
• 3 zucchini, diced
• 3 small yellow squash, diced
• 3 carrots, diced
• 1/2 cup tubbetini pasta

INSTRUCTIONS:

1. Brown the sausage in a soup pot.
2. Drain teh fat.
3. Melt the margarine/ butter in with the sausage.
4. Springkle with the flour; stir to mix.
5. Add the broth or bouillon, the tomatoes (slightly chopped), the onion, and the seasonings.
6. Simmer 45 minutes/
7. Toss in the remaining ingredients, and simmer about 30 minutes more.
8. This soup can be slowly simmered all day if you check to be sure there's enough liquid.

Parmesan Crisps with Pancetta and Roma Tomato Salsa

This dish can be an excellent compliment to a red meat entree or even act as an entree as itself. However you decide to serve the mini "tacos," I promise you will come away satisfied.


INGREDIENTS:

• 1 cup Parmigiano-Reggiano, grated
• 1 teaspoon paprika
• 1 teaspoon freshly ground black pepper, plus more for seasoning
• 1/2 cup meat, chopped- this is where you can be creative and add your choice of meat. I used flank steak to fill mine. Pancetta will work great as well.
• 1 cup Roma tomatoes, diced
• 2 tablespoons fresh basil leaves, julienned
• 2 tablespoons extra-virgin olive oil

INSTRUCTIONS:

1. Preheat oven to 350 degrees F.
2. In a large bowl combine Parmesan, paprika, freshly ground black pepper.
3. On a parchment lined cookie sheet, add the Parmesan mixture in 2 tablespoon dots, 2 inches apart.
4. Place in preheated oven and cook until cheese melts.
5. Remove from oven and when cheese is cool enough to handle from still moldable, remove and from into small taco shells.
6. In a small saute pan cook meat to your liking, then remove and let cool. When cool, place into shells.
7. In a small bowl add tomatoes, basil, salt, freshly ground black pepper, olive oil, and toss gently to combine.
8. Add tomato mixture on top of Parmesan crisps.

Italian Stuffed Flank Steak

Not to long along I called my close friend, Charlie Robinson, to see if he had a recipe we could make for a group of friends. After going through lists of recipes, we couldn't decide on anything delicious enough for the occassion. We decided to take a break and watch some television where we flipped to the Food Network. Star chef Guy Fieri was making a "Stuffed Italian Flank Steak" on his hit show "Guy's Big Bite."

We were enamored at the steak stuffed with red bell peppers, sautéed garlic and onions, green onions and pepper jack cheese, and seasoned with salt and pepper. Soon after the show ended, we rushed to the grocery store to get the ingredients and quickly began preparing the stuffed flank steak.


INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 1/2 cup onion, diced
• 3 tablespoons garlic, diced
• 1 (2 pound) flank steak
• Salt and freshly ground black pepper, to taste
• 1/2 cup carrots, thinly julienned
• 1/2 cup roasted red bell peppers, julienned
• 1/2 cup jalapeños
• 1/2 cup green onions, julienned
• 3/4 cup shredded pepper jack cheese
• 1/4 cup parsley leaves, chopped
• 2 (6-inch) bamboo skewars
• 1/2 cup all-purpose flour
• 2 tablespoons Italian seasoning
• 1/2 cup white wine
• 1 cup fire roasted tomato sauce
• 1/2 cup chicken stock
  

INSTRUCTIONS:

1. In a small sauté pan, add 1 tablespoon of olive oil, onions and garlic, and cook until translucent. Remove and let cool.
2. Cut into 1/4 inch pieces. Lightly season with salt and freshly ground black pepper.
3. Place carrots, red bell peppers, jalapeños, and green onions, in seperate layers over the first 5 inches of the steak lengthwise.
4. Top with garlic and onion mixture, then evenly coat with shredded pepper jack cheese and parsley.
5. Roll the flank steak, starting with the end that has the vegetables, firmly without pushing out the vegetables. Secure rolled steak with skewars.
6. Preheat oven to 300 degrees F.
7. In a medium sauté pan heat 2 tablespoons olive oil and when hot add the rolled flank steak, searing on all sides for about 4 to 5 minutes until golden brown.
8. Remove flank steak from pan and blace on a baking sheet. Place in over for 15 minutes.
9. Place the sauté pan back of the burner and deglaze the white wine.
10. Stir, and reduce for 2 minutes, then add tomato sauce and chicken stock. Let mixture contine to reduce for 2 more minutes.
11. Remove the steak from oven and let rest for 15 to 25 minutes to let the jucies settle.
12. Slice on the bias 1/2 inch, shingle out, and top with sauce.

Lamb Gyros with Tzatziki Sauce

This is the perfect dish to make on a nice summer day. The tender lamb combines with a chilled tzatziki sauce on a warm pita creates the perfect combination of flavors. More than any other food, lamb reminds me of home and cooking with my mother (Karen) in Michigan. Being 100% Croatian, lamb is apart of my mother just as pasta is for Italians.

To bring the full flavor out of the lamb I suggest marinating overnight in the following marinade:


INGREDIENTS:

• 1/2 cup extra-virigin olive oil
• 1/4 cup red wine vinegar
• 4 garlic cloves, chopped
• 2 tablespoons fresh oregano, chopped
• 1 tablespoon fresh thyme leaves, chopped
• 1 lemon, juiced
• 1 tablespoon, Dijon mustard
• Kosher salt and freshly ground black pepper
• 1 (3 1/2 pound) boneless leg of lamb, butterflied not tied
  

INSTRUCTIONS:

1. To a blender, add: oil, vinegar, garlic, oregano, thyme, lemon juice, and Dijon mustard, season with salt and pepper to taste.
2. Blend util thoroughly combined.
3. Pat the lamb dry and put on a shallow platter.
4. Season all over with salt and pepper.
5. Pour the vinegarette over the lamb, turning to the meat to get it well coated.
6. Marinate in the refrigerator over night.
7. Remove the marinated meat about 30 minutes before cooking.

FOR THE TZATZIKI SAUCE:

INGREDIENTS:

• 2 (8 ounce) containers of plain yogurt
• 2 cucumbers- peeled, seeded and diced
• 2 tablspoons of olive oil
• 1/2 lemon, juiced
• Salt and pepper to taste
• 1 tablespoon fresh dill, chopped
• 3 cloves garlic, peeled
  

INSTRUCTIONS:

1. In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic.
2. Process until well-combined.
3. Transfer to a seperate dish, cover and refrigerate for 30-60 minutes for best taste.

After removing the lamb from the refrigerator, preheat over to 425 degrees F and do the following:

INSTRUCTIONS:

1. Roast the lamb for about 20 minutes; reduce heat to 350 and cook for about an hour and 45 minutes.
2. Transfer to a cutting board and let sit for about 15-25 miuntes before cutting to allow juices to settle.
3. Slice the meat against the grain and serve with warm pita.
4. Put COLD tzatziki sauce and red onions on top.

Homemade Gnocchi with Palomino Sauce

There's something about making homemade Italian dishes that gives you a great sense of accomplishment. It has do with the time and effort it takes into making the homemade pasta; kneading, rolling, and cutting until your hands are too tired to keep going. While time consuming, these dishes are worth every minute spent making them delicious.

Of all the Italian dishes I tried made, gnocchi is my favorite. Something about the potato based dumplings that really get my taste buds going. Gnocchi is a versatile in the way it can be prepared. Each Italian province has their own twist on their gnocchi recipes. Parma prepares gnocchi with brown butter and sage; the Romans use flat semolina gnocchi prepared in a buttered saucepan; in the Venice, gnocchi is made from pumpkin or butternut squash.

For my recipe, I used the traditional gnocchi everyone is accustomed to: flour and potatoes rolled into dumplings served with a marinara and béchamel combination sauce.



INGREDIENTS:

• 4 Pounds of White Potatoes- peeled, quartered, boiled, and mashed
• 4 Eggs
• Flour- read below for amount
• Salt- to taste
• Pepper- to taste
• 1/2 teaspoon Nutmeg
• 1/2 cup of grated Roman Cheese (may also use Parmessan or Asiago)
  

INSTRUCTIONS:

1. Peel, quarter, and boil potatoes.
2. Mash the potatoes and place in a bowl and refrigerate overnight.
3. In a larger bowl, place the COLD mash potatoes.
4. Add the exact amount of flour as potatoes (use the bowl as a measuring instrument).
5. Add the remaining ingredients. Knead into a soft dough.
6. Add flour is dough is too sticky.
7. Separate the dough into four ball. Cover with clean dish cloth and let rest.
8. Break a piece of one ball. Roll into a long snake about 1/4 inch thick.
9. Cut into pieces about 1/2 to 3/4 inch thick.
   

TO COOK:

1. Drop individual gnocchi into boiling salt water.
2. Let them boil, gently, after they come to to top of the water for about 2 minutes.
3. Remove the gnocchi with a slotted spoon.
4. Place in a heated Pyrex baking dish, cover with tomato sauce and bake for 10 minutes.
5. Remove from oven and let sit for a few minutes to cool before eating.

For the Palomino Sauce I make my own homemade marinara sauce and combine it with the cream sauce.


INGREDIENTS: Marinara Sauce and Bechamel Sauce

Marinara Sauce

1. 2 cases of Grape Tomatoes
2. 1 Celery Stalk
3. 1 Head of Garlic (don't break apart)
4. 1 large Yellow Onions
5. 1 Carrot
6. Extra Virgina Olive Oil (enough to drizzle over ingredients)
7. Salt (to taste)
8. Pepper (to taste)

Bechamel Sauce

1. 1 tablespoon Butter
2. 1 small White Onion, chopped
3. 2 Garlic Cloves, chopped
4. 1 tablespoon Flour
5. 3/4 cup Milk
6. 1 cup Light Cream
7. 1/2 teaspoon Salt
8. 1/4 cup Parmessan Cheese
9. 1/4 cup Basil Leaves, chopped

INSTRUCTIONS: Marinara Sauce

1. Put all of the above ingredients into a roasting pan.
2. Drizzle olive oil over the ingredients and roast in oven at 450 degrees for 2 hours.
3. Take pan out of oven and allow to cool down.
4. Peal the garlic cloves out of casing and blend all ingredients to a sauce. (If the sauce is too thick add water or more olive oil).

INSTRUCTIONS: Bechamel Sauce

1. In a nonstick skillet, meltl butter over medium heat.
2. Add onion and garlic. Cook until tender, stirring occasionally.
3. Stir in flour, cook for 1 minute.
4. Stir in milk, cream, and salt. Heat to boiling over med-high heat.
5. Stir in prepared marinara sauce and cook over med-high heat for 10 to 15 minutes stirring occacionally.
6. Pour over cooked pasta and add parmessan and basil leaves.
7. Enjoy!