Ricotta Gnocchi with Chives

This recipe has been bookmarked on my computer for so long it's not even funny. The inspiration came to me months ago when I went to the store and actually bought pre-made gnocchi. For those who do not know, gnocchi are little dumplings hailing from Italy and typically served in place of pasta. Traditionally, gnocchi are made from a potato-based dough however I decided to make mine using ricotta cheese. I did this primarily for two reasons: I do not own a potato ricer, the tool used to mash the potatoes into the proper consistency for making the dough, and I had read online that it is more difficult to make gnocchi for the first time using potatoes without them feeling too heavy. Therefore I decided to proceed with the ricotta cheese because I wanted an easier and tastier product. It turns out that what I made is actually called gnudi, as I learned from watching Iron Chef America the next night on Food Network.

Now there are certain kitchen gadgets that I own, such as a zester, a pizza stone, a cookie scoop, but I do not own a gnocchi board and I don't particularly feel like investing in one either. So of course I was thrilled when I found a technique online that allowed me to create the well-known ridges in my gnocchi without the use of a gnocchi board. However when I started to make the actual gnocchi, the extra step of making the ridges started to seem pointless to me because you could hardly see them and it didn't enhance the taste in any way. In order to save time I decided to skip that step and simply cut the rope of dough into little pieces.

In the end, I have to admit, that the dozen or so gnocchi that had the ridges in them did look more appealing. Although they tasted the same, once in the boiling water the gnocchi puffed up and the ridges became more prominent. In the future, I think I will add the ridges if I have time or am concerned about the presentation, otherwise I will skip that step like I did this time. As for the taste...they were delicious! Everyone in the family enjoyed them and I think the chives in particular added a nice flavor. To finish off the Italian meal, I made the gnocchi alongside my chicken parmesan and I used my recipe for pizza sauce to make a nice marinara for both dishes.

Ricotta Gnocchi with Chives

• 1 lb ricotta cheese
• 1 large egg
• 1 tbsp olive oil
• 1/4 cup Parmesan, grated
• 1/2 tsp salt
• 1/3 cup chives, finely chopped
• 1 1/2-2 cups flour

1. In a large bowl, stir together the ricotta cheese, egg, and olive oil until smooth.
2. Stir in the Parmesan, salt, and chives.
3. Stir in the flour a little at a time until a soft dough starts to come together into a ball. Try not to add too much flour otherwise the gnocchi will feel heavy. One and a half cups should be enough to create the dough.
4. Tear off chunks of the dough and roll into ropes about the thickness of your thumb on a lightly floured surface.
5. Cut the ropes into 1" long pieces and roll each piece on the back of a fork to create the ridges. Place the finished gnocchi onto a parchment-lined baking tray in a single layer. Refrigerate until ready to cook. 
6. Once ready to cook, bring a large pot of salted water to a boil. Gently add the gnocchi and stir around. Once they float to the surface they are ready. Spoon them out and serve on a plate lightly drizzled in olive oil. 

Note: The gnocchi can also be frozen in a single layer on the baking sheet then transferred to a freezer bag with a seal. Once ready to cook they do not have to be defrosted, simply cook as you would fresh gnocchi.

Hanukkah Latkes

Last night was the first night of Hanukkah and no Hanukkah is complete without latkes. These traditional potato pancakes are made using grated potatoes and onions, bound together with some egg and matzo meal or flour, and then fried. Of course there are other variations that can include zucchini or carrot, or even sweet potato instead of regular, but I wanted to stick to the traditional latkes that I know and love.

I have never actually made latkes before, though I have consumed plenty every year, and needed to look up a recipe before I started to prepare them on my own. Most of the recipes were pretty standard with slight differences between them, however the one thing that stood out across the board was the need to wring out all of the moisture from the potatoes. All of the recipes suggested different ways of doing this, but each emphasized the importance of this step. Since it was outlined as being so important, I of course made sure to follow instructions but let me just say...it was hard! No matter how many times I thought I was done, another squeeze would produce more liquid. My eyes were watering from the onions and I was wiping at them with the sleeves of my shirt. When I finally finished I had to go to the bathroom to wash off some of the tears that had rolled down my cheeks.

To be honest, these latkes were not a solitary effort; although I made the batter my mom was the one who actually fried them. While she worked on getting the latkes ready, I made a salad to go along with our meal. Once everything was ready, my brother set the table and everyone gathered for dinner. The only thing missing were glasses for our drinks so I went and grabbed some. Just as I was setting them down I accidentally dropped a glass and it fell right on top of another one. Instantly shards of glass flew across the table and landed on all of the plates and food. However the miracle of Hanukkah blessed my family because at that moment, the only thing missing from the table was the plate of latkes which my mom held in her hands, ready to set it down. Luckily for us, our latkes survived my clumsy accident and we were still able to enjoy them just as planned, albeit with a fresh set of dinnerware and a new salad that I quickly put together. I guess the miracle of Hanukkah extends to anything with oil in it...menorahs and fried food.

Hanukkah Latkes

• 8 medium sized Russet potatoes (or some other variety if you prefer)
• 2 large onions
• 4 eggs, lightly beaten
• 1/4 cup matzo meal (or flour)
• Salt and pepper to taste
• Optional: Handful of chives or green onions, chopped finely
• Oil (for frying)

1. Peel the potatoes and onions. Line a large strainer with a cheesecloth and place in the sink. Grate the potatoes and onions using the coarse holes of a box grater, alternating between the two, and place the shreds in the lined strainer. Alternatively, use the shredding disc on the food processor and alternate putting through chunks of potato and onion. 
2. Gather the ends of the cheesecloth so that all of the shreds are enclosed, then twist and squeeze to wring out as much liquid as possible. Do this in batches so that the load is more manageable and it will make it easier to squeeze out the liquid. Once the mixture is as dry as possible, transfer it to a large bowl and repeat with the remaining shreds.
3. Add the salt, eggs, matzo meal, salt and pepper, and chives/green onions if using, to the potato-onion mixture and stir well to combine.
4. Pour enough oil into a frying pan so that it covers the entire bottom and comes about 1-2 cm up the sides. Heat over high heat until the oil gets hot then reduce to medium. Take about 3 tablespoons of the mixture and shape into an oval. Place in the pan and flatten it out slightly so that it forms a small pancake. Repeat until the pan is filled, but the latkes are not touching.
5. Fry each latke for about 3-5 minutes per side, or until each side is well browned. Transfer to a paper towel-lined plate to absorb some of the oil. Repeat until all of the latkes are cooked. 

Note: The latkes taste best when served immediately, alongside some sour cream or applesauce for dipping. However, they can also be cooled and then stored in an airtight container in the refrigerator or freezer with layers of parchment paper between them to keep from sticking. To reheat, place them in a single layer on a baking tray in the oven at 375 degrees Fahrenheit for about 10-15 minutes, or until they start to sizzle.

Chocolate Crinkle Cookies

It's that time of the year again which means that my holiday baking is in full swing! Every year I try to make some festive treats for friends and family and give them out to celebrate the holidays. Personally, I love this time of year because I love the cheerfulness; I love all of the decorations and the nice songs and the overall tone of the holidays. I know that not everyone can be together with their loved ones but I am grateful that so far I have been lucky enough to have my family surround me every year.

This year I included chocolate truffles and my grandmother's berry crumb bars, also known as "rombiki" in my family, as well as these new chocolate cookies. I had seen many versions of this cookie on tastespotting.com under names such as "chocolate crinkle" or "chocolate crackle" or "chocolate snowball" cookies and I really liked the way they looked. My cookies didn't turn out as white because I don't think I rolled them in enough powdered sugar, but the taste was great regardless.

I actually didn't have a chance to save any for our own household but luckily went I went to my grandmother's a couple of nights later she still had some left so she gave one each to my brother and me. My cousin had previously told me that they kind of reminded her of Timbits, a little doughnut hole treat that is popular here in Canada at the coffee chain Tim Horton's. Although not fluffy like a doughnut, the flavor is definitely reminiscent of the frosted chocolate Timbit. Despite the fact that these cookies seem to be popular during the holidays, I think that I will make them again sometime soon so that I can have more than just the one and the rest of the household can try them too.

Chocolate Crinkle Cookies
Note: This recipe makes about three dozen cookies.

• 6 oz (180 grams) semisweet chocolate
• 3/4 cup flour
• 1/3 cup cocoa powder
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter
• 1 cup brown sugar, packed
• 2 eggs
• 2/3 cup powdered sugar

1. Using a double broiler, melt the chocolate and set aside to cool.
2. Whisk together the flour, cocoa powder, baking powder, and salt.
3. In a large bowl, beat the butter and brown sugar on medium speed until light and fluffy.
4. Beat in the eggs, then the chocolate.
5. Reduce the speed to low and mix in the flour mixture.
6. Once the dough comes together,transfer to the refrigerator and chill for at least 30 minutes, or until it becomes firm enough to handle.
7. Pour the powdered sugar into a shallow bowl. Roll dough into 2" sized balls then roll very generously in the powdered sugar. Make sure you have a thick coating. Note: The dough will start to melt in your hands; use gloves for easier handling.
8. Place the cookies on a greased or parchment-lined baking tray spaced about 2" apart. Bake at 350 degrees Fahrenheit for 10 minutes, until the tops are cracked and the centers are almost set. Cool for three minutes on the baking tray before transferring to a wire rack to cool completely

Banana Pancakes

For me, exam time means baking time. The more I have to study, the more I am inclined to bake. Just last week I finished all of my exams and then took a well-deserved ski trip to Whistler with a friend. However in the week before, while studying for my four exams in four days, I managed to bake goat cheese brownies, blueberry banana muffins, and cranberry-orange cream cheese bars. In fact, as soon as I made the muffins I had the urge to go bake the bars and begged my mom to allow me to do so. The funny thing is that she didn't even argue back, saying to me "I'll spend more time trying to talk you out of it than it will take you to make it". In the end, I paced myself by baking the bars the next day and bringing the brownies over to my cousin's house and the muffins with me to my exam. It seemed to me like the perfect solution because this way there weren't too many baked goods lying around the house and I got to treat my friends and family.

One of the things I made before the muffins and bars were these banana pancakes. Since I've been on somewhat of a pancake streak lately I have found them fun to make on a weekend morning for breakfast, especially considering that my brother is a big fan. I made these pancakes once before during the summer, but that was when my flipping skills were still undeveloped and the pancakes all looked funky. Sure, they tasted good, but nothing I could take a picture of and then blog about. Luckily this time was different; the pancakes tasted just as good as the first time and resembled proper pancakes too.

Banana Pancakes
Makes about 15-18 palm sized pancakes.

• 1/4 cup (4 tbsp) unsalted butter, melted
• 1 1/2 cups flour
• 2 tbsp sugar
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• 1 small ripe banana, mashed
• 1 cup milk
• 2 large eggs
• 1 tsp vanilla extract

1. Whisk together the flour, sugar, baking powder, and salt and set aside.
2. In a separate bowl, combine the banana, eggs, and vanilla.
3. Add the melted butter and banana mixture to the dry ingredients and mix gently just until combined. The batter will be lumpy.
4. Heat a griddle or large skillet over medium heat. Once heated, reduce the temperature to medium low and pour 1/3 cup of batter onto the cooking surface. Allow the pancake to cook until bubbles start to form on the top surface, about 15-20 seconds, then use a large spatula to gently flip the pancake over. Cook the other side until it is light and golden and fully cooked through. Repeat with remaining batter.

Note: Feel free to add mix-ins to the pancakes such as nuts, chocolate chips, blueberries, etc. You may have to go through a couple of "test" pancakes before you achieve the right temperature on the griddle or skillet. Finished pancakes can be kept warm in the oven at 200 degrees Fahrenheit while the rest are cooking.

Black and White Chocolate Cake

Sometimes life can be really surprising and one of my favorite things is a pleasant surprise. I have a friend who I met at the beginning of school last year in September and have become quite close with since that time. She, like me, also applied and was accepted into the School of Nursing at UBC and now we continue to study alongside each other as we have been for the past year. However it was only after a whole year of friendship that we accidentally found out that our dads have worked together for the past decade at the same company. In fact, not only is it the same company and department, but they're on the same management team. We were so shocked to find out how connected our families were and never even realized it. Once the news broke out, my family became quite excited and invited my friend's family over for dinner.

The initial discovery was made in September but due to schedule conflicts and complications, the actual dinner took place just last weekend. To celebrate the occasion I decided to bake a cake, as I usually do, but this time I wanted to make something that I've never tried on my own before...a layered cake. Most members of my family love my cheesecakes so I tend to stick to making new variations each time but I have always wanted to try making a layered cake and I saw this as my opportunity.

Making the layers themselves wasn't hard at all. I looked up different recipes and decided to use a chocolate cake recipe from one of my favorite blogs Annie's Eats with a meringue layer in between. In order to make sure the cakes would all turn out the same size I baked the chocolate cake first, cooled and removed it from the pan, then baked the meringue in the same cake pan. So far, so good....right?

The real difficulty came with the frosting. I love my Kitchen Aid, I really do, but I'm still a little bit afraid of it. I can make all sorts of cake and cookie batters in it, as well as doughs, but when it comes to whipping or beating...I am usually beat by the Kitchen Aid. I follow the instructions carefully, increasing the speed at the appropriate times and adding the sugar or whatever ingredient is called for slowly, but still I seem to always fail at achieving what I want.

The problem is I find it difficult to judge how long to keep mixing and since the Kitchen Aid has so much power and speed, even a second too long can be the difference between whipped cream and butter. And that's exactly what happened to me this time. I was whipping the heavy cream and thought it needed just a couple more seconds and then, all of a sudden, I saw it separate. I read online that the situation may be saved by adding some more heavy cream and whisking it by hand, but I had used up all the cream to make the frosting.

Luckily for me, my dad needed to go to the store to buy a few things and he picked up some more heavy cream for me. This time, however, I decided not to risk it and whipped the cream using the hand mixer. I still ended up using the other batch in between the layers of the cake, but I saved the good batch for frosting the outside of the cake.

Originally I was going to slice strawberries and put them in between the layers but since blackberries were on sale I bought them instead. The cake tasted good, especially with the meringue layer sandwiched in the middle; it gave the soft cake an unexpected crunch. I tried to take a picture of a slice but no picture seemed to turn out right...they were all a little blurry. However the cake was appreciated by my family and the guests alike and we enjoyed a great evening together.

Black and White Chocolate Cake

For the chocolate layer:

• 1 cup flour
• 1/2 cup cocoa powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 cup sugar
• 1 egg
• 1/2 cup milk
• 1/4 cup oil
• 1 tsp vanilla
• 1/2 cup boiling water

1. Stir together the flour, cocoa powder, baking soda, and salt. 
2. In a separate bowl, mix together the sugar, egg, milk, oil, and vanilla until smooth.
3. Add in the dry ingredients and mix until just incorporated. Stir in the boiling water (don't worry the batter will be thin).
4. Pour the batter into a greased and floured 9" cake pan (or line with parchment paper. Bake at 350 degrees Fahrenheit for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool the cake for 10 minutes in the pan before removing and transferring to a rack to cool completely. Once cooled, the cake can be tightly wrapped and stored in the refrigerator for up to a week, or until ready to use. I recommend putting it in the fridge even if using it the same day because it is easier to slice in half when chilled.

For the meringue layer:

• 4 large egg whites
• 1 cup sugar

1. In a large bowl, beat the egg whites on medium-high speed until soft peaks form.
2. Increase the speed to high and slowly add the sugar. Continue beating until the meringue becomes glossy and stiff peaks form.
3. Pour the meringue batter into a 9" cake pan lined with parchment paper and smooth the top using a spatula.
4. Bake at 250 degrees Fahrenheit for an hour, then turn off the oven and leave the cake inside for at least another two hours, though preferably overnight, for it to dry out.
5. Once ready, carefully remove the meringue from the pan and leave uncovered in a dry environment until ready to use.

For the white chocolate whipped cream:

• 100 grams white chocolate, finely chopped
• 1 1/2 cups heavy whipping cream, cold

1. Bring 1/2 cup of heavy cream to boil then pour over the chopped white chocolate in a small bowl. Gently stir with a spatula until the chocolate melts and the mixture becomes smooth. Set aside to cool to room temperature.
2. Beat the remaining cup of heavy cream until it holds soft peaks. With the mixer on high speed, add the white chocolate mixture all at once and continue to beat just until it holds firm peaks. 
3. Transfer the cream to a bowl and press a piece of plastic wrap gently onto the surface. Refrigerate for at least two hours.

For the whipped cream frosting:

• 1 cup heavy cream, cold
• 4 tbsp powdered sugar, sifted
• 1 tsp vanilla

1. Slowly beat the heavy cream until it starts to thicken. Add the powdered sugar and vanilla and gradually increase the speed. Continue to beat until the cream holds stiff peaks, but careful not to overbeat.

To assemble the cake:

1. Cut the chocolate cake in half. Place one half, cut side up, onto a large flat plate (at least one inch wider than the cake itself).
2. Spread a thick layer of the white chocolate whipped cream onto the cake, then layer with freshly sliced berries.
3. Put the meringue layer on top and gently press down. Repeat the cream and berry topping as before.
4. Place the second half of the chocolate cake, cut side down, on top and press down gently. Spread the whipped cream frosting evenly over the top and sides of the cake and garnish with fresh fruit.