Parisian Gnocchi, Scones and a Loaf

We had quite a bit of free time this weekend so we decided to take on the ChefSteps  Parisian Gnocchi recipe. The mixture was easy enough to prepare, although pipping it out and boiling it took longer than expected. We started off using a #12 round tip to pipe it into the boiling water, but we weren’t happy with the shape or size we were getting. After two small batches we ended up spooning the batter and manually rolling it out, which resulted in something closer to the classic gnocchi shape. 

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To serve it I sauteed some chanterelle and button mushrooms and whipped up a quick pan sauce. Unfortunately I didn’t end up recording the specifics of the process, but it was so good I’m likely to be making it again sooner than later. Expect a recipe in the near future!

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Aside from gnocchi we tackled two types of scones, the first being chive and cheese from Mark Bittman’s book ‘How to Cook Everything.” Instead of the parmigiano reggiano the recipe asks for we substituted Pecorino Romano just because that’s what we happened to have on hand. We also added a quarter cup of extra chives. They turned out well but could have used a tad bit of extra salt.

The second batch of scones was Stella Park’s cream scones with milk chocolate from Serious Eats. A couple days prior we went through the process of toasting the sugar, which was definitely worth the effort. I found mine had some lumps of proto-caramel in it that refused to break apart in a food processor, but my old ‘blade’ style coffee grinder worked wonders. The scones themselves were quick and easy to make and weren’t overly sweet like some chocolate scones I’ve tried from bakeries. Between these and the chive scones I’m likely to be making my own more often from now on.

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Kaleigh baked a grapefruit and poppy seed loaf she found a recipe for in Bon Appetit. One of the final steps asked for two tablespoons of grapefruit juice to be brushed over the loaf after baking, however after brushing on a thin layer we noticed it began to weigh the loaf down, so we used closer to a teaspoon.

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For the glaze Kaleigh used two tablespoons of yogurt and omitted the water, which resulted in a glaze with a bit more tang to it. It contrasted nicely with the sweetness of the loaf. The loaf did come out a little bit dense, but was otherwise delicious. I’d have a hard time choosing a favourite from all the things we baked this weekend.

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