Bar Amá Guacamole

Photo Credit: William-Sonoma, 2015

From Bar  Amá  Restaurant Los Angeles, California, March 2015

There are almost as many ways to make guacamole as there are cooks who enjoy making it with the freshest ingredients. At the Los Angeles restaurant Bar Amá, celery puree is the secret ingredient. No one will be able to guess what’s in the guacamole, but everyone will agree it’s delicious. Another secret to making great guacamole is the use of more than enough lime juice, to prevent the browning of the condiment while being served.

Makes About 3 1/2 Cups
Ingredients:
2 celery stalks, trimmed
1/2 teaspoon chopped garlic
2 Tablespoons water Kosher salt, to taste
4 ripe Hass avocados, pitted
1/4 cup (2 fl. oz./60 ml) fresh lime juice, or more as needed
2 teaspoons minced serrano chile
2 Tablespoons minced fresh cilantro

Directions:
In a blender, combine the celery, garlic, water, and 1/2 teaspoon salt. Puree until smooth. Measure out 1/4 cup (2 fl. oz./60 ml) of the celery puree; discard the remaining celery puree or reserve for another use. It will keep in the refrigerator for up to 2 days.

Cut the avocados in half, remove the pits and scoop the flesh into a large bowl. Add the 1/4 cup celery puree, the lime juice, chile, cilantro and 2 teaspoon salt. Using a large fork or potato masher, mash the ingredients until they are thoroughly combined but the mixture is not completely smooth. Taste and adjust the seasoning with more salt and lime juice. Serve immediately with tortilla chips.

Gnocchi with Spring Vegetables

Photo Credit: ABC’s “The Chew”, 2015

For years, I knew that the only way to make gnocchi and to enjoy it in a dish was by boiling them.

On day I was watching ABC’s “The Chew” and just happened to see Chef Jonathan Waxman explain how his most popular dish that is currently being served at his resturant Babutto in New York City, was an accident.

As it turned out, sauting the  gnocchi instead of boiling it ,makes for a crispy, yet fluffy version of gnocchi and I positively guarantee that you will never want to boil gnocchi again.

Now it is time to take a little  trip to New York City and see how my homemade version of this dish matches up with Chef  Waxman’s original recipe.

Yes, I know, as a true foodie, I  will make any excuse to take a road trip for a great meal, anywhere in the world…..

Serves 4

Ingredients:
For the Gnocchi
4 russet potatoes (cooked for 1 hour & chilled)
8 cloves garlic (peeled, trimmed, cut in half & deveined)
1 sprig rosemary
3 Tablespoons flour
1 egg
2 Tablespoons olive oil
4 Tablespoons butter, divided
2 Tablespoons olive oil
2 cups asparagus, chopped
1 cup fiddle heads
2 cups ramps (chopped)
1 cup sugar snap peas
Sea salt, to taste
Freshly ground black pepper, to taste
1/4 cup Parmesan cheese, grated


Directions:
For the Gnocchi:
Boil the potatoes with rosemary, garlic & a handful of salt. Rice the potatoes onto a lightly floured marble or wood surface. Dust the potatoes with the flour, and drizzle 1 teaspoon of olive oil on top. Form a small well and break the egg into the flour. Work the egg into dough adding flour when needed. Make sure not to overwork it or it will be tough. Do this for 2 to 3 minutes then let the dough rest.

Roll the dough into ¾ inch diameter tubes. Using a chef knife, whack the gnocchi into 1-inch lengths. When the gnocchi are finished freeze them for at least 1 hour.

Heat 2 tablespoons of butter and 2 tablespoons olive oil in a large skillet over medium-high heat. When the butter and oil are almost golden, add the frozen gnocchi and sauté for 3 minutes, moving them around so all sides start to turn golden.

Add the asparagus, ramps, fiddle heads and sugar snap peas and continue to cook for 2 minutes. Add the remaining butter and 2 tablespoons of cold water. Season with salt and pepper and toss in the Parmesan. Serve immediately.

Cook’s Note:
Make a large batch of gnocchi and freeze, just so you can have it on hand for a delicious and impromptu meal when unexpected guests arrive for dinner.

Braised Chicken Thighs in a White Wine Broth with Shiitake Mushrooms

DSC07130

This dish is a variation of Chicken Marsala and is a one-pan chicken dish with mushrooms, all cooked in a pan with wine and chicken broth. This dish is so easy to prepare, and is so delicious, as well as budget friendly.


Serves 3 to 4
Ingredients:
1 1/2 lbs skin-on, bone-in chicken thighs
Kosher salt , to taste
Ground black pepper,  to taste
1 Tablespoon extra virgin olive oil
3 Tablespoons unsalted butter
2 cloves garlic, minced
5 Sprigs fresh thyme
1 pound Shiitake mushrooms, roughly chopped
1/4 cup dry white wine
1/4 cup chicken broth
2 Tablespoons chopped fresh parsley

Directions:
Season chicken with salt and pepper on both sides.

In a large cast iron skillet, heat oil and 1 tablespoon butter over medium heat. Working in batches, cook the chicken thighs on both sides until the skins become brown and crispy.Transfer to a plate and set aside.

Reduce heat to medium, add garlic, thyme, mushrooms, and remaining 2 tablespoons butter, cook until softened.Add wine, broth, and return chicken to pan along with any accumulated juices. Season with salt, pepper, and cook,until the broth is reduced by half.

To serve, ladle broth and mushrooms into a pasta bowl.Top the broth with one chicken thigh and top the dish off with chopped parsley and serve immediately.