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.
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