WHOLE WHEAT GNOCCHI & SCALLOP CEVICHE

WELCOME BACK TO DICEY EATS. IT HAS BEEN A WHILE SINCE I HAVE HAD TIME TO POST ANYTHING SO I HAVE SOME GOOD STUFF COMING FOR YOU ALL. I WAS IN ITALY IN THE BEGINNING OF OCTOBER AND HAVE SOME GREAT PICTURES TO SHARE WITH YOU SOON.

 FOR THIS POST, I MADE WHOLE WHEAT GNOCCHI AND A SCALLOP CEVICHE. 

TO MAKE MY GNOCCHI I BOILED MY RUSSET POTATOES UNTIL TENDER AND THEN POPPED THEM IN THE OVEN FOR A FEW MORE MINUTES. THE PURPOSE OF PUTTING THEM IN THE OVEN AFTER BOILING IS TO GET RID OF THE EXTRA MOISTURE WITHIN THE POTATOES SO THEY DO NOT BECOME GUMMY. 

ONCE MY POTATOES WERE DONE IN THE OVEN, I PEELED THE SKINS OFF AND PUT THEM THROUGH MY RICER. THE RICER ADDS SOME FLUFF TO THE POTATOES SO THE GNOCCHI DOUGH BECOMES AIRY LIKE PILLOWS WHEN I ADD THE FLOWER.

WHY WHOLE WHEAT YOU MIGHT ASK? I HAD SOME WHOLE WHEAT FLOUR THAT I RARELY USE SO I FIGURED I WOULD EXPERIMENT A LITTLE. ONCE I HAD MY POTATO AND FLOUR MIXED TOGETHER, I ROLLED OUT LONG ROPES OF DOUGH AND CUT THEM INTO THE SIZE DESIRED. WHILE ALL OF THIS WAS GOING ON I HAD MY WATER BOILING AND HAD ALREADY COOKED SOME SHRIMP THAT WERE THE SAME SIZE AS MY GNOCCHI.

I  CUT MY SHRIMP INTO BITE SIZE PIECES BEFORE COOKING AND MARINATED THEM IN SOME OLIVE OIL, SALT, PEPPER, AND CAJUN SEASONING. I SAUTEED MY SHRIMP AND PUT THEM TO THE SIDE AS I WARMED MY RED AND YELLOW PEPPERS IN A TOMATO SAUCE. THE SPICE OF THE SHRIMP ADDED A NICE LAYER OF FLAVOR TO THIS BASE. TO FINISH THE PLATE I ADDED A TOASTED CROSTINI TO ABSORB SOME OF THE LIQUID GOLD.

I ENJOY MAKING SCALLOP CEVICHE AS YOU ALL PROBABLY CAN TELL BY NOW. SINCE CORN WAS SOMEWHAT IN SEASON AT THE TIME I MADE THIS DINNER, I DECIDED TO ADD THIS AS A COMPONENT TO THE DISH. AS USUAL, I ADDED JALAPEÑO, ORANGE BELL PEPPERS, SHALLOTS AND CHERRY TOMATOES. THE CEVICHE SITS ATOP A SMASHED PLANTAIN WHICH ACTS AS A SERVING TOOL FOR THE CEVICHE.

THERE IS MORE TO COME ON DICEY EATS SO STAY TUNED. 

HURRICANE IRENE CUISINE

DURING HURRICANE IRENE, JUST A FEW WEEKS AGO, EVERYONE WAS TOLD TO STAY INDOORS. FOR ME, THAT WARNING MEANT THAT I HAD GO TO THE MARKET AND START COOKING. I WAS IN APARTMENT LOCKDOWN WITH JASON AND MY FRIEND ANTHONY FOR SATURDAY EVENING AND HAD QUITE THE MENU.

TO START OUR MOST ANTICIPATED MEAL OF THE WEEKEND, WE STARTED OFF WITH A PIZZA LATE IN THE AFTERNOON. THIS PIE WAS TOPPED WITH PORTABELLO MUSHROOMS, CHERRY TOMATOES AND SOME DUCK PROSCIUTTO. 

I HAD SOME LEFTOVER PASTA DOUGH FROM THE RAVIOLIS FROM MY LAST POST. I ROLLED MY PASTA SHEETS OUT AND LET THEM DRY FOR 10-15 MINUTES. YOU WANT THE SHEETS TO DRY AND CRACK EVER SO SLIGHTLY BEFORE CUTTING THE SHEETS. THE CRACKS WILL CAUSE YOUR SAUCE TO STICK TO THE PASTA MUCH EASIER. THIS  10-15 MINUTE WINDOW GAVE ME TIME TO PREPARE FOR THE REST OF THE MEAL. 

OUR FIRST COURSE TO IRENE CUISINE WAS A BRUSCHETTA, WHICH CONSISTED OF BEEFSTEAK TOMATOES, CANNELLINI BEANS, SAUTÉED MUSHROOMS, RED ONION AND SOME CHOPPED FRESH ROSEMARY. TO FINISH THIS DISH I DRESSED IT UP WITH A NICE PEPPERY OLIVE OIL, SALT, PEPPER AND SOME PIAVE CHEESE. I SERVED THIS TASTY COMBINATION ON SOME TOASTED FRENCH BREAD.

FOR OUR SECOND PLATE WE HAVE FETTUCCINE TOSSED IN A PORCINI MUSHROOM CREAM SAUCE. I DO HAVE TO TELL YOU THAT I DID NOT MAKE THE SAUCE, BUT IT DOES COME FROM A GREAT ITALIAN COMPANY. I HAD FINISHED THE PLATE WITH A SPRIG OF FRESH ROSEMARY. I HAD ADDED SOME PARMIGIANO REGGIANO CHEESE AND SOME CHILI OIL INTO THE PASTA FOR A KICK FOR MY PORTION.

WE ARE GETTING CLOSE TO THE END.

I HAD A RACK OF RIBS IN THE FREEZER AND THOUGHT IT WAS THE PERFECT TIME TO TAKE THESE OUT. I HAD CUT THE RACK INTO THIRDS TO COOK QUICKER. I HAD SEASONED THESE BEFORE ADDING THEM TO BOILING WATER WITH ONIONS, WHICH ADD ANOTHER FLAVOR PROFILE TO THE RIBS AS THEY BOIL. ONCE THEY WERE FINISHED BOILING I HAD TOSSED THEM ON MY GRILL PAN TO GET SOME CHAR. 

I FILLED AN ALUMINUM PAN WITH TOMATOES, ONIONS, DIET COKE AND POMEGRANATE SELTZER. I BASTED THE RIBS WITH SOME BBQ SAUCE AND COVERED THE PAN WITH TIN FOIL AND POPPED THEM INTO MY OVEN FOR TWO AND A HALF HOURS. FORTUNATELY THEY WERE TENDER AS CAN BE, BUT UNFORTUNATELY THE THREE OF US COULD NOT KILL THE RACK.

WHAT WOULD WE DO IF THERE WAS NO LATE NIGHT PIZZA?

THIS PIE WAS REQUESTED BY JASON AS HE HAS BEEN ASKING FOR MONTHS: A BBQ CHICKEN PIZZA. I PUT MY OWN LITTLE TWIST INTO THE ORIGINAL FROM CPK, AS IM SURE YOU HAVE ALL HAD.

WE GRILLED UP SOME BBQ CHICKEN BREASTS EARLIER IN THE DAY AND SLICED THEM UP. INSTEAD OF USING TOMATO SAUCE WE USED OUR SWEET BABY RAYS ORIGINAL AND SPRINKLED WITH SOME SHREDDED MOZZARELLA CHEESE. I ALSO ADDED SOME SLICED RED ONION, BALSAMIC CIPPOLINI ONIONS AND MANOURI CHEESE. MANOURI CHEESE IS A GREEK CHEESE WHICH IS SEMI SOFT AND IS VERY SIMILAR TO FETA. THIS CHEESE IS A LOT CREAMIER AND MELTED VERY NICELY. RIGHT BEFORE PUTTING IT IN THE OVEN I HAD PUT A HALF A CHERRY TOMATO IN THE CENTER. 

THIS PIE BACAME AN INSTANT CLASSIC
AND COULD BE ONE OF MY FAVORITE TO THIS DAY.
I HOPE YOU ENJOYED
AND KEEP CHECKING BACK IN FOR MORE.
SOME NEW GOODIES
COMING SOON.

DICEY-

ARUGULA SPAGHETTI WITH BALSAMIC CAVIAR

 I DECIDED TO DABBLE BACK INTO THE WORLD OF MOLECULAR GASTRONOMY.  IN THIS EXPERIMENT I MADE AN ARUGULA SALAD SPAGHETTI. TO START THIS PROJECT, I HAD TO MAKE A NORMAL SALAD BEFORE BLENDING THE INGREDIENTS AND ADDING SOME AGAR AGAR, WHICH IS A GELATIN. 

MY SALAD CONSISTED OF ARUGULA, SHALLOTS, PARMIGIANO CHEESE, SALT, PEPPER AND A LITTLE LEMON JUICE. 

I HAD TO PUT MY SALAD AND WATER INTO A BLENDER TO PULVERIZE IT. I THEN HAD TO TAKE MY LIQUID SALAD AND AGAR AGAR AND BRING IT TO A BOIL. ONCE THE POT CAME TO A BOIL I TOOK IT OFF THE HEAT UNTIL IT COOLED DOWN A BIT. WHILE THIS WAS COOLING, I USED PLASTIC TUBING SO THE SOLUTION WOULD ATTAIN THE "SPAGHETTI SHAPE" ONCE INJECTED. 

ONCE THE TUBE WAS FILLED, I PLACED IT INTO SOME COLD WATER TO SET FOR A FEW MINUTES(SECOND PICTURE). GETTING THE SPAGHETTI OUT OF THE TUBE IS THE HARDEST PART. I TOOK A SYRINGE AND "FILLED" IT UP WITH AIR. I THEN HAD TO PUSH THE SPAGHETTI OUT USING THIS EMPTY SYRINGE. AND YES, IT COMES OUT SUPER FAST AND USUALLY DOES NOT STAY IN ONE PIECE.

I WANTED TO MAKE A NICE PRESENTATION FOR THIS DISH SO I HAD LUCKILY MADE SOME BALSAMIC CAVIAR PEARLS JUST ONE DAY EARLIER. I FINISHED THE PLATE WITH A HANDFUL OF THESE CAVIAR PEARLS, SOME SHAVED PARMIGIANO REGGIANO AND A CHERRY TOMATO.

 AS YOU CAN SEE ON A CLOSE-UP PICTURE (BELOW) THERE ARE STILL PIECES OF THE GREENS MIXED IN WITH THE WATER AND AGAR AGAR SOLUTION.

THE TASTE WAS RIGHT ON POINT WITH THE REAL THING.

THANK YOU FOR CHECKING IN

 AND STAY TUNED FOR SOME MORE 

DINNERS AND EXPERIMENTS 

COMING SOON. 

-DICEY

ARUGULA SALAD, CHICKEN ROLLITINI & HOMEMADE RAVIOLIS

ARUGULA SALAD, CHICKEN ROLLITINI & HALFMOON RAVIOLIS

I HAD A LOT OF FUN PUTTING THIS DINNER TOGETHER. I WENT TO MURRAY'S CHEESE IN GRAND CENTRAL AND PURCHASED SOME LARDO, WHICH IS THE BACKFAT OF A PIG AND IS CURED WITH ROSEMARY. I DICED UP SOME OF THE LARDO AND  RENDERED IT OFF.  

FOR MY SALAD I GRILLED UP A PORTABELLO MUSHROOM UNTIL IT WAS CRISPY. I ALSO GRILLED ONE QUARTER OF A TOMATO WITH SOME OLIVE OIL AND SALT. 

I MADE A VINAIGRETTE USING OLIVE OIL, TARRAGON DIJON MUSTARD, SOME OF THE CRISPY LARDO AND ITS OIL AND FRESH ORANGE JUICE. I TOSSED THIS WITH SOME FRESH ARUGULA AND PLATED IT OVER MY MUSHROOM. I SHAVED SOME PARMIGIANO REGGIANO ONTOP OF THIS.

 I HAD MADE SOME BALSAMIC CAVIAR PEARLS THE DAY BEFORE AND INCORPORATED THEM ONTO THE PLATE. THERE IS ALSO SOME EXTRA CRISPY LARDO AND A SLICE OF ORANGE.

I WAS CRAVING MAKING CHICKEN ROLLITINI. I POUNDED OUT A CHICKEN BREAST AND COVERED THE INSIDE WITH SOME FIG GOAT CHEESE, THIN SLICES OF PORTABELLO MUSHROOMS AND PROSCIUTTO. I ROLLED AND TIED IT UP AND TOSSED WITH A LIGHT MARINADE. 

I GRILLED THESE FOR A SHORT TIME TO GET SOME COLOR ON THE OUTSIDE AND ALSO BEFORE THE INSIDES STARTED TO SEEP OUT AND BURN IN MY PAN. I PUT EACH BREAST INTO A TIN FOIL POUCH WHICH ALLOWS IT STEAMING ITSELF. WHEN THE JUICES START TO COME OUT THIS CREATES A NICE SAUCE WHICH I HAVE ALSO PLATED AT THE TOP.  

I HAD NOT MADE RAVIOLI SINCE MY PASTA CLASS A FEW WEEKS BACK. I MADE MY DOUGH EARLIER IN THE DAY SO IT COULD REST BEFORE PRESSING IT INTO SHEETS. FOR MY FILLING I USED RICOTTA, PARMIGIANO REGGIANO AND A FIG-MARSALA SAUCE. I LET MY PASTA SHEETS DRY AND THEN CUT OUT CIRCLES USING MY SET OF RINGS. I FILLED THESE UP WITH MY FILLING AND PUT SOME WATER AROUND HALF OF THE CIRCLES PERIMETER. I THAN FOLDED THEM OVER AND PINCHED TO ENSURE THEY WERE CLOSED. AS A REENFORCEMENT I USED A FORK AROUND THE PERIMETER WHICH ALSO GIVES NICE EYE APPEAL. 

YES, THOSE LITTLE SPECS ON THE PASTA ARE LARDO. I RENDERED SOME OUT AND ADDED SOME ITALIAN PESTO TO CREATE A SAUCE. ONCE MY HALF MOONS WERE DONE BOILING I PUT THEM INTO MY SAUCEPAN WITH THE PESTO AND LARDO. I GRADUALLY ADDED SOME OF THE STARCHY PASTA WATER TO THICKEN MY SAUCE. THEY CAME OUT BETTER THAN I EXPECTED BUT COULD HAVE USED A LITTLE LESS PESTO. BELOW IS ANOTHER LOOK AT THE PAN BEFORE PLATING.