Gnocchi Baked in Romesco Sauce

Fluffy gnocchi
Recipe from Fine Cooking

900g (2 lbs) potatoes, scrubbed
1.5 cups (190g) AP flour, plus more for kneading and rolling
1 tsp salt
1 large egg, lightly beaten

1.  Place unpeeled potatoes in a large pot and fill with enough water to cover the potatoes by at least 2 inches. Bring to a simmer over medium-high, then simmer until easily pierced with a skewer, 30-35 minutes.
2. Drain potatoes and allow to cool for a few minutes. Cut in half and place cut side down in a strainer over a large bowl. Press potato flesh through the sieve into the bowl then discard the skin. 
3. Allow potato to cool until just lukewarm, then add egg and flour and mix with hands until the flour is moistened and the dough starts to clump together. Gather the dough and press it into the bottom of the bowl. Turn it onto a flour surface and wash hands. 
4. Kneed gently for 30 seconds to 1 minute, until it comes together. Tear off a piece of dough and re-flour work surface. Roll into a rope about 3/4 inches diameter, then cut into pieces ~1/2-3/4 inches thick. Arrange gnocchi in a single layer on baking paper, then sprinkle with a little more flour. 
5. Bring a large pot of water to the boil, then place in 1/4 of the gnocchi and boil. They are done when they begin to float. Remove with a slotted spoon and drain for a few minutes. 
6. Bring water to a boil again before adding more gnocchi. 

Romesco sauce
Recipe adapted from Taste.com.au

2 Tbs olive oil
2 slices (~80g) of crust bread, crusts removed and coarsely chopped
1 C (130g) slivered almonds
2 garlic cloves, finely chopped
400g fire roasted whole red capsicums
1 long red chilli, coarsely chopped
2 Tbs chopped flat-leaf parsely
2 Tbs chopped coriander
1 tsp smoked paprika
salt and pepper, to taste
300g can diced tomatoes

1. Heat oil in a saucepan over medium heat, then add bread and almonds and toast until golden. Add garlic and continue to fry for ~30 seconds. Remove from heat and cool slightly. 
2. Combine bread, almonds and garlic in a food processor with the rest of the ingredients, and process until well combined but not completely smooth.

Baked gnocchi
 
Place romesco sauce in a large oven baking dish with a 750ml jar of tomato passata and stir to combine. Add gnocchi and cover with sauce, then top with sliced bocconcini, shredded tasty cheese, and grated Parmesan. Cover with aluminum foil and bake at 180C for 30 minutes, then remove foil and continue to bake for 15-20 minutes, or until bubbling and golden. Allow to cool for 5 minutes before serving.

Sour Cream Rhubarb Cake

Recipe from Kitchen Wench, who got it from The Country Cookbook by Belinda Jeffery

350 g (12.3 oz) self-raising flour

½ tsp salt

2 tsp cinnamon

60 g (2 oz) unsalted butter, softened (I used margarine)

330 g (11.6 oz) brown sugar (I used 200 g)

1 large egg

3 tsp vanilla extract

240 g (8.5 oz) sour cream (I used 300 ml, not sure how this converts in grams)

440 g rhubarb, sliced into 1 cm pieces

¼ tsp nutmeg (I forgot to add this)

110 g (3.9 oz) caster sugar

25 g (0.9 oz) flaked almonds

1. Preheat the oven to 350°C / 350°F and line a 26 cm / 10 inch cake pan with baking paper.
2. Mix together the flour, salt, cinnamon and nutmeg, then beat the brown sugar and butter until combined. 
3. Add the egg and beat until creamy, then add the vanilla and sour cream and continue to beat until well combined.
4. Mix in the flour on low, then add the rhubarb and stir or fold in until completely integrated in the batter.
5. Pour (or scoop, it’s pretty thick) into the cake pan, then cover in caster sugar and almonds and bake for 1 hour and 10 minutes, or until a skewer inserted in the centre comes out clean.
6. Cool for 10 minutes in the pan, then grasp the ends of the baking paper and pull the whole cake out (you would NOT be able to flip this cake out of the pan upside down, because the sugar and almonds on top will end up all over your kitchen!). Cool completely on a baking rack (still in the baking paper)!

Emeril's Vegetarian Chili and Sour Cream Cornbread

Recipe adapted from Food.com
Make this chili the day before you want to serve it, if possible. 

2 tablespoons canola oil
1 C brown onions, chopped finely
1 C chopped red bell peppers
2 Tbs minced garlic
2 to 3 long red chillies, seeds removed and chopped finely
1 medium zucchini, diced
2 C fresh corn kernels (about 3 ears)
680g (1 1/2 lbs) portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
1/2 - 1 Tbs chili powder
1 tablespooon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
400g can whole peeled tomatoes
400g can mixed beans
425ml tomato passata
1 C vegetable stock
1/4 cup chopped fresh cilantro leaves

1. In a large pot, heat the oil over medium-high, and add the onions. Cook, stirring, until soft, then add the capsicum, garlic and chillies. Continue to cook, stirring occasionally, until soft. 
2. Add zucchini, corn and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. 
3. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. 
4. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for at least 40 minutes.
5. Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
6. Serve topped with sour cream/greek yogurt, avocado, shredded cheese, Emeril's creole seasoning, and cornbread. 

Emeril's Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

1. Combine all ingredients thoroughly.

Sour cream cornbread

Recipe adapted from Food.com

1/2 C canola oil
1/4 C brown sugar
4 eggs
1 C sour cream
1 C milk
1 2/3 C flour
1 2/3 C yellow cornmeal or polenta
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

1. Whisk together oil and sugar until well blended, then add eggs, two at a time, beating well after each addition. 
2. Whisk in sour cream and milk, then add dry ingredients and whisk until just combined. 
3. Allow batter to rest for 15-30 minutes, then spoon into two baking-paper-lined 9 inch pans (round or square) and bake for 15-17 minutes at 425F/218C.
4. Allow to cool for a few minutes, then slice and serve warm with butter and honey.

Momofuku Milk Bar Apple Pie Layer Cake

Recipe available at Country Mouse. City Life. but originally from Momofuku Milk Bar, by Christina Tosi

Pie crumb

Makes about 350g (2 ¾ cups)

240g flour (1 ½ cups)

18g sugar (2 Tbs, though I used 1 Tbs)

3g salt (3/4 tsp)

115g butter, melted (8 Tbs, 1 stick)

20g water (1 ½ Tbs)

1. Preheat the oven to 350F/175C
2. Combine the flour, sugar, and salt in the bowl and mix well, then add the butter and water and continue to mix until small clusters form. This can be done in a mixer with a paddle attachment on low speed, but it isn’t necessary.
3. Spread the clusters on lined baking sheet, and bake for 25 minutes, breaking them up occasionally. When ready, the crumbs will be golden and a little moist – they will dry as they cool.
4. Cool the crumbs completely, then store in an airtight container for up to a week at room temperature or up to a month in the fridge/freezer.

Pie Crumb Frosting

Makes about 220 g (3/4 cup) – this is enough for 1 very generously frosted 6 inch cake or a regularly frosted 7 or 8 inch cake

1/2 recipe Pie Crumb

110 g Milk (1/2 cup)

2 g Kosher Salt (1/2 teaspoon)

40 g Butter, at room temperature (3 tablespoons)

40 g Confectioners’ Sugar (1/4 cup)

1. Blend the pie crumbs, milk, and salt in a blender or food processor on medium-high, until smooth, scraping down the bowl a few times. I just used a small food processor and mine never actually became completely smooth, but I liked getting a bit of texture in the frosting.
   
2. Cream together the butter and confectioners’ sugar using a stand mixer on medium-high, until pale and fluffy. Reduce the speed to low and add the crumb puree. After a minute, increase the speed to medium-high and blend for another couple of minutes, until very the frosting is a very pale light 
3. The frosting can be stored for up to a week in the fridge.

Apple Pie Filling

Makes about 400 g (1 3/4 cups)

1 Lemon

300 g Granny Smith Apples (2 medium) – I used 3 medium, and still thought I could have used another one

14 g Butter (1 tablespoon)

150 g Light Brown Sugar (2/3 cup tightly packed) – I used 75g

1 g Ground Cinnamon (1/2 teaspoon)

1 g Kosher Salt (1/4 teaspoon)

1. Half fill a large saucepan with cold water, then add the lemon juice. This water will be discarded later, it is just to keep your apple slices in while you chop the rest. 
   Wash and peel your apples, then quarter and core them. Cut each quarter into three, lenthways, then each of these skinny pieces into four small chunks. Store apple pieces in lemon water. 
   
2. Drain the lemon water from the apples, then return them to the saucepan and add the remaining ingredients. Bring to a boil, gently, over medium heat, the stir the apples occasionally. Once they have begun to release their juices, simmer for 3-5 minutes, until soft but not mushy. 
3. Store this filling for up to a week in an airtight container in the fridge, but do not freeze it.

NOTE: The juice from the apples makes a kind of sauce with the sugar and butter, so if you use the full amount of sugar it might become more of a caramel. Mine was sticky and thick but not quite a caramel. When putting all of the layers together, I used some of the sauce from the apples but not all of it because I think it would have made the cake layer too soggy.

Liquid Cheesecake

Makes one 6” circular baking dish, or a 9 x9 inch dish

227 g Cream Cheese (8 ounces), room temperature

150 g Sugar (3/4 cup) – I used 75 g

15 g Cornstarch (1 tablespoon)

2 g Kosher Salt (1/2 teaspoon) – I used ½ a tsp, but it was a little too salty I think. Next time I will omit the salt completely, or just use the tiniest little pinch

25 g Milk (2 tablespoons)

1 Egg

1. Preheat the oven to 300F/150C.
   Beat the cream cheese on medium for a couple of minutes, scraping the bowl once or twice. Add the sugar and continue to beat for 2 minutes, until completely incorporated.
2. Mix together the cornstarch and salt, then gradually whisk in milk, then egg, until the well combined.
3. Whisk the cream cheese on medium-low and slowly add the egg/milk mixture, until the batter is smooth.
4. Pour the cheesecake into a baking-paper-lined dish and bake for 15 minutes, or until the edges are set but the centre is still jiggly. Remember, this is supposed to be a spreadable liquid cheesecake, so you don’t want to over cook it, but if the edges aren’t set, continue to bake for up to 25 minutes, checking every 5 minutes.
5. Cool completely in the pan, then store for up to a week in the fridge.

Barely Brown Butter Cake

Makes 1 Quarter Sheet pan, or two 7 or 8 inch circular cake pans

40g brown butter (2 Tbs) – see recipe for instructions

55g butter (4 Tbs,, ½ stick)

250g sugar (1 ¼ cups) – I used 120 g

60g light brown sugar (1/4 cup tightly packed) – I used 50g

3 eggs

110g buttermilk (1/2 cup) – if you don’t have buttermilk, put ½ Tbs into a measuring cup and fill with milk to the ½ cup mark. Allow to sit for 5-10 minutes

65g grapeseed oil (1/3 cup)

2g vanilla extract (1/2 tsp)

185g cake flour (1 ½ cups)

4g baking powder (1 tsp)

4g salt (1 tsp)

1. Preheat the oven to 350F/175C. To make the brown butter, microwave the 2 Tbs of butter in a microwave safe bowl covered with a microwave safe plate, for 3. The butter will pop while browning, so don’t worry if it sounds like your microwave is going to explode. 
   If not browned enough after three minutes, continue to microwave at 1 minute increments. Be very careful when removing the bowl and plate from the microwave – it will be very very hot. While brown butter is cooling, stir occasionally to melt the caramelized bits of butter. Cool completely in the refrigerator.
   Combine the butters and sugars and beat on medium-high for 2-3 minutes, scraping down the sides of the bowl. Add the eggs and continue to beat for 2-3 minutes. Reduce the speed to low and gradually add the buttermilk, oil and vanilla. Return the speed to medium-high and beat for at least 5-6 minutes, until the mixture is very light and has doubled in size. Note: if you have reduced the sugar content like me, the mixture won’t ever really become white, but it will lighten significantly in colour. 
2. If the mixture hasn’t reached this stage by 6 minutes, continue to beat it.
3. Reduce the speed to very low and add the cake flour, baking powder and salt. Continue to mix on very low for a minute or two until all the batter is smooth and free of lumps. 
4. Line your quarter sheet pan or cake tins and divide the batter equally. Bake for 30-35 minutes , until the cake holds its shape when poked and the centre is no longer jiggly.  
5. Cool the cakes on a wire rack and store for up to 5 days, well wrapped in plastic wrap, in the fridge.

Apple cider soak

Makes about 60g (1/4 cup)

55g apple cider (1/4 cup)

5g light brown sugar (1 tsp tightly packed)

0.25g ground cinnamon (just a pinch)

1. Whisk together all of the ingredients in a small bowl until the sugar has dissolved.

Assembly!

1. If you used a quarter sheet pan for your cakes, cut out two x 6’’ circles of cake, using a 6’’ ring as a guide. Use the remaining ‘scraps’ to form another layer of cake.
   If you made two 7-8 inch cakes, slice off the tops so that they are even layers, and not too thick. Use the domed pieces as your ‘scraps’ (you will have to break them up a bit to make a flat layer). 
   Line the 6” or 7’’ ring with acetate or another type of strong but flexible plastic sheeting. Place the cake scraps inside the ring and flatten them into an even layer. Brush half of the apple cider soak over this layer, then layer over half of the liquid cheesecake. Sprinkle over 1/3 of the apple pie crumbs, then half of the apple pie filling.
2. At this stage, you can use reinforce the walls with another layer of acetate, overlapping the bottom one slightly, or if your plastic is strong enough, you can continue on with the layering.
3. Place another layer of brown butter cake over the apple pie filling and brush on the remaining apple cider soak. Cover with remaining cheesecake, then half the remaining pie crumbs, and all of the leftover apple pie. Place on the last sheet of cake, then top with the pie crumb frosting. Decorate it as you will or smooth it flat. Use the remaining pie crumbs to make a border around the outside of the frosting.
4. Transfer the cake to the freezer and leave it there for at least 12 hours, or up to 2 weeks. 3-4 hours before you want to serve the cake, remove it from the freezer and slide off the metal cake ring. Peel off the acetate and stick the cake in the fridge, where it can stay for up to 5 days. Wrap it in plastic or cover it with a cake box if you are going to leave it for an extended period of time.