Hey everybody! Well the weekend is almost here, thank goodness. Poor Staci is at the end of her 2 week work run and is feeling pretty crispy. Maybe Saturday I’ll get my love back!
Tomorrow her mom is coming for a weekend visit and I always use the opportunity to make something fancy and sometimes new. After a lot of digging, I decided on broiled goat cheese over an herb and arugula salad, lamb shank osso bucco over mascarpone gnocchi made from scratch, with homemade iced cream sandwiches on waffle crisps hand dipped in chocolate and walnuts for dessert.
Is that fancy enough for you?
This afternoon I hand dipped and froze up the waffle crisps.
Feeling encouraged, I made the iced cream. Not to be confused with ice cream. This isn’t churned, there is no ice or rock salt involved. It’s a Nigella Lawson recipe which I adapted. It’s basically heavy cream, powdered sugar, various grated and juiced fruit (I used an orange, a lemon, and a lime). Whip until it’s super thick and sticking to the beater. She shoves it into a plastic container with a cover and freezes it. I’m making ice cream sandwiches from mine. I remembered a silicone muffin pan that I have which I thought would be perfect. So I smooshed the whipped cream into the muffin cups and laid wax paper over it so it would stick. Then into the freezer until Saturday night.
I tend to spend most of her visits cooking so I wanted to make a few things ahead. I was going to go with traditional potato gnocchi but decided in a lighter lemon mascarpone gnocchi instead (thank you, Giada!).
Super easy to make. Grated peel of 2 lemons, 1/2c of grated parm(or a cup if it’s me and the cheese is fluffy), a container of mascarpone (usually located by the cream cheese), some flour, an egg and a yolk. Oh, and some salt. I used my paddle attachment until it was a soft dough. Then I floured a pie plate, lined a cookie sheet with wax paper and floured that too. I dropped about 5 1-tsp pieces of dough into the pie plate and gave it a shake to roll them around in the flour and then rolled them into oval shapes and placed onto the cookie sheet. Repeat until dough is gone. It made about 40 gnocchi. Once they were frozen I put them in a ziploc until Saturday night.
Osso bucco sounds fancy but it’s basically braised shanks of some kind, usually veal but pork and lamb can be used as well. IF you can hunt down lamb shanks. Which I spent the better part of today doing. I became so frustrated. Sometimes living in a small town grates on my last nerve. Albertson’s, of all places, came to my rescue. They called their delivery guy and he’s bringing me some in the morning.
I’m a total carnivore. And a total carnivore hypocrite. I’m making lamb osso bucco because I can’t bring myself to eat veal. I had it once in my early 20s on a cruise, before I knew what it was, and declared it delicious. Then the waiter told me what it was and I’ve never had it again. Even though I finish off a ribeye most Friday nights. See? Hypocrite. And even though I can’t eat veal, I’m only a little iffy about lamb. See? Hypocrite. Whatever. I’m pretty sure it will be delicious.
And just wait until you see what’s for breakfast Sunday! Until then, my friends…
Happy reading, joyful cooking, and spread the love! Xo