More carbs, please

I don’t know what it is, but I can’t stop eating. Carbs are my thing and recently I have been going to town cooking, and eating, pasta. It’s a little too soon to be officially “carb loading” for either of the 1/2 marathons for which I’ve already registered, so I have no excuse other than it tastes good. And I like it.

Last week, I made a spicy bolognese sauce that I thought was delicious, albeit a little meaty. I will definitely riff on that recipe in the future because it was hearty, simple and really easy to put together in a single pan. I love that!

Over the weekend I made a lentil and butternut squash soup that ticked all my current boxes – lentils and orange vegetables. Again, the list of ingredients was reasonable and the prep practically effortless, an ideal combination of circumstances when one is planning lunches for the week. I mean, come on, how great is it to pull out a pint of homemade soup for lunch on a cold day? With a little forethought, you could be living the high lunch life

The more labor intensive culinary project of the weekend turned out to be gnudi. Have you had them before? I think the first ones I ever had were made by Nick Ruscitto and they were delightful. Lighter than gnocchi with a softness that proves the delicacy of their maker’s hands, these ricotta cheese dumplings are pillows of tenderness perfectly finished with the most simple of sauces. I had to make them.

I found a recipe and got busy, draining the ricotta and exploring methods for how to eventually form and cut the gnudi. After chilling the dough, I opted for the long log technique, slicing the log into .75” pieces which I then gently placed in boiling water. Like many Italian recipes I’ve prepared, the challenge is the amount of time required, not necessarily the level of skill of the cook.

I cooked the gnudi in batches, resting uncooked ones on a plastic wrap covered baking sheet and cooling the cooked ones off under in a colander. Eventually I placed all the gnudi into a plastic container and drizzled them with olive oil. I was saving them for Monday’s “meatless” dinner when I planned to sauté them in olive oil and a dollop of bacon fat with mushrooms, onions, garlic and roasted cauliflower.

Mondays can be rough after a busy weekend, but when dinner and multiple lunches are prepared before Sunday officially ends, they’re not so bad at all.

1 Comment

Filed under Cooking, Dinner, Eating, favorites, Food, ideas, Observations, Recipes, Recommendations, soup, winter

One response to “More carbs, please

  1. Pingback: What’s Up in the Neighborhood, February 16 2019 – Chuck The Writer

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s