Our first live video podcast episode, "Cooking With Your Grands," was live on Saturday, Feb. 5 at 12 noon ET. The replay is available on YouTube.
Here are the recipes for the live episode, compliments of our Two Chefs:
2 - 28 oz. cans Tomato Sauce
¼ cup Extra Virgin Olive Oil
3 tbsp. Onion, minced
Salt & freshly ground Black Pepper, to taste
¼ tsp. dried basil
1/8 tsp. dried oregano
¼ tsp. dried parsley
¼ tsp. Garlic powder
Heat oil in a large saucepan over medium heat. Add onion and cook for 3 minutes.
Add sauce, spices, parmesan rind and ½ cup water.
Raise heat, bring to a boil then lower heat and simmer for about 15 minutes.
Taste and adjust seasoning if necessary.
1 1/3 cups Instant Potatoes
1 cups Water, hot tap water
3 ½ cups All-Purpose Flour
½ lb. Ricotta Cheese
In a mixing bowl combine the potato flakes and hot water and set aside for 3-5-minutes.
When the potatoes have absorbed the water add in the ricotta cheese and eggs. Next slowly add the flour and a dash of salt until it forms a dough. Cover with plastic wrap and let rest for 15 minutes.
NOTE: you may not use all the flour.
When dough has rested – on a floured board, roll out into rope shapes then cut into 1-inch pieces. Using two fingers, make an indent on each piece of gnocchi then let rest on the board while you bring a pot of water to a boil.
When the water is at a rolling boil, add a palmful of salt and stir. Add the gnocchi and gently stir. When the gnocchi rise to the top, cook 1 minute long then remove to a bowl…add sauce and sprinkle with cheese and serve.