Alex has been going to school for the plane he is working on and is home for a very long lunch on these days. So we decided today we would go out on a lunch date. We do not do this often and thought it would be fun. And I had a craving for Thai food. There are lots and lots of Thai restaurants in the Fort Walton Beach area so we didn't think it would be any problem to just find one we liked and stop in. We started on Hwy 98 but the one we always drive by is a dinner only establishment. So we went down another road and soon found one. This one was in a strip mall with several other restaurants of other ethnicities: Japanese, Mexican, Chinese, and a Turkish/Greek restaurant. So we were excited.
But as soon as we entered the place the excitement stopped. They had a lunch buffet or order from the menu. We went with the buffet. After perusing and placing on our plate some of the 10 items we found our seat and looked at each other. The stuff that has such potential and excitement behind it was.....well.....disappointing!! I mean how hard is it to make a Pad Thai or Chicken Larb or Chicken and Basil or a lemongrass soup. But they screwed it up. The most disappointing was the Chicken Larb. It was ice cold and had some off-putting seasoning that was way too overpowering. I am picky when it comes to food. Everyone knows that. But for everyone who knows I am picky know that Alex is not picky. Well, he could barely stomach the larb! The glass noodles were not good. The Pad Thai was mediocre at best. It was awful.
We left feeling defeated. The worst part of the experience was the number of regulars in the place. The waitress knew most of the people coming in and already had their drink order called out when they walked through the door. I mean really??? Doesn't FWB know there is better Thai food than that out there??? And if this place was packed with that number of regulars I am scared to death to eat at some of the other Thai restaurants in the area! I have purposely not stated the name of the establisment because Alex thinks it best I do not. But I do not know anyone in the FWB area but if you are out there and would like to name of the place to avoid I will send you its name. For now, this is a post of anger and resentment. That was a lunch date with my husband I will never get back and it was ruined thanks to this place! They have even killed Larb for us.......at least for now. I may make it with some time between the incident but for now.......I cry........
Tuesday, November 8, 2011
Thursday, November 3, 2011
Sweet Potato Gnocchi
Well I have been away and perhaps some of you were wondering where I went? No where is the correct answer! But my mom and step dad flew in for the Halloween weekend. And my mom stayed a few days later. So while I did cook some stuff while they were here, I did not photograph or blog about it. So I am sorry. And my husband is staying with his mother for a few days which leaves me with the kids at home. And this means I get to try a few food items that my husband is not particularly fond of or wouldnt be thrilled to try them. This happens to be one of those events. He likes regular gnocchi but I am not so sure he would want sweet potato gnocchi.
For those of you who do not know what gnocchi is, it is an Italian potato dumpling and pronounced "nee-o-key" It is made mostly from mashed potatoes and a little flour. It is rolled out into long cords and then cut off in 1/2in pieces and boiled in water for a few minutes and then coated in some kind of sauce. You can find prepackaged ones in most grocery stores. Some of them are regular and some are made with whole wheat flour. These need to boil a little longer just like dried pasta vs fresh pasta.
I have been wanting to make gnocchi for some time now. I have been a little scared. When I first started learning how to make gnocchi everything talks about how temperamental it is and how time consuming so I put it off. But in the last year it has looked easier and easier and with more knowledge about the product it is easier to find more recipes for gnocchi.
And now that its fall....whats better than a sweet potato? Or a pumpkin? Or butternut squash? I had some sweet potatoes in my pantry so we went with that but any of these three veggies would be great in the recipe.
Recipe:
4 sweet potatoes (mine were small)
2-3c all purpose flour
1/2t nutmeg or cinnamon (I used nutmeg)
1/2t salt
Bake sweet potatoes at 400 degrees for one hour or until cooked. Let cool and remove skins.
Place in a large bowl and mash with a fork or potato masher. Add 1c flour and seasonings and mix well. Add another cup of flour and mix well. If dough is still sticky add 1/4-1/2c flour at a time until dough is no longer sticky. Form into a ball. Cut the ball into 1/4 sections.
Take 1/4 of the dough and cut in half. Make sure everything is floured well and begin to roll the dough either on the counter or between the palms of your hands until the dough resembles a rope. The rope should be about 1/2in thick.
Using a butter knife or other blunt object cut dough into 1/2in pieces.
Place dumplings on a floured baking sheet until all gnocchi is cut.
Heat a large pot of water to boiling. Add gnocchi and cook for only 2-3 minutes or until they float or dumplings get darker in color and look cooked.
At this point if you have too many gnocchi for the people you are serving place on a baking sheet and freeze them individually. Make sure gnocchi is not touching other gnocchi so they dont stick. Once the gnocchi are frozen transfer them to a freezer bag.
I froze half of mine and ate the other half. So the sauce recipe is geared for half of the gnocchi.
Sauce:
1/2 stick butter
4T olive oil
1/2t black pepper
1-2T chopped fresh sage
Heat oil and butter in a large skillet. Once melted add pepper and sage.
Add cooked gnocchi to the pan and Saute until the gnocchi firm up slightly.
Turn heat off and top with fresh grated parmesan cheese.
This turned out fabulously! I was super excited. And the best part is there is more in the freezer for a later date....without the hassle of making gnocchi!! Do remember that these are dumplings. They should taste airy and like a little cloud in your mouth. They should not be too dense or doughy or tough. They should not be that heavy either. So do not treat them like a pasta dough that should firm up. These should firm up slightly on the outside to hold their shape.....thats enough! Hope you enjoy!!
For those of you who do not know what gnocchi is, it is an Italian potato dumpling and pronounced "nee-o-key" It is made mostly from mashed potatoes and a little flour. It is rolled out into long cords and then cut off in 1/2in pieces and boiled in water for a few minutes and then coated in some kind of sauce. You can find prepackaged ones in most grocery stores. Some of them are regular and some are made with whole wheat flour. These need to boil a little longer just like dried pasta vs fresh pasta.
I have been wanting to make gnocchi for some time now. I have been a little scared. When I first started learning how to make gnocchi everything talks about how temperamental it is and how time consuming so I put it off. But in the last year it has looked easier and easier and with more knowledge about the product it is easier to find more recipes for gnocchi.
And now that its fall....whats better than a sweet potato? Or a pumpkin? Or butternut squash? I had some sweet potatoes in my pantry so we went with that but any of these three veggies would be great in the recipe.
Recipe:
4 sweet potatoes (mine were small)
2-3c all purpose flour
1/2t nutmeg or cinnamon (I used nutmeg)
1/2t salt
Bake sweet potatoes at 400 degrees for one hour or until cooked. Let cool and remove skins.
Place in a large bowl and mash with a fork or potato masher. Add 1c flour and seasonings and mix well. Add another cup of flour and mix well. If dough is still sticky add 1/4-1/2c flour at a time until dough is no longer sticky. Form into a ball. Cut the ball into 1/4 sections.
Take 1/4 of the dough and cut in half. Make sure everything is floured well and begin to roll the dough either on the counter or between the palms of your hands until the dough resembles a rope. The rope should be about 1/2in thick.
Using a butter knife or other blunt object cut dough into 1/2in pieces.
Place dumplings on a floured baking sheet until all gnocchi is cut.
Heat a large pot of water to boiling. Add gnocchi and cook for only 2-3 minutes or until they float or dumplings get darker in color and look cooked.
At this point if you have too many gnocchi for the people you are serving place on a baking sheet and freeze them individually. Make sure gnocchi is not touching other gnocchi so they dont stick. Once the gnocchi are frozen transfer them to a freezer bag.
I froze half of mine and ate the other half. So the sauce recipe is geared for half of the gnocchi.
Sauce:
1/2 stick butter
4T olive oil
1/2t black pepper
1-2T chopped fresh sage
Heat oil and butter in a large skillet. Once melted add pepper and sage.
Add cooked gnocchi to the pan and Saute until the gnocchi firm up slightly.
Turn heat off and top with fresh grated parmesan cheese.
This turned out fabulously! I was super excited. And the best part is there is more in the freezer for a later date....without the hassle of making gnocchi!! Do remember that these are dumplings. They should taste airy and like a little cloud in your mouth. They should not be too dense or doughy or tough. They should not be that heavy either. So do not treat them like a pasta dough that should firm up. These should firm up slightly on the outside to hold their shape.....thats enough! Hope you enjoy!!
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