Ballard Market Mushrooms and Gnocchi

Stella and I made it out to the Ballard market this past foggy sunday. The fog was so thick I couldn't see the water from 99. Almost eerie.

The market was lively. Sheela and I wandered around browsing, tasting cheese, wondering why mushrooms would be called "fried chicken" (because they look greasy). Sheela bought some "desirae" potatoes from the potato man. "If you like yukons, you'll love these." I bought huckleberry mushrooms (smaller, a bit yellow) and shallots. Sheela bought "valentina" gruyere from Estrella creamery (named after the cow with the heart on her face). I bought a handful of brussel sprouts.

Then we bought tamales and sat outside the coffee shop watching the kids dance to the trombone player. While we were eating, Sheela spotted the pasta place, an Italian flag hanging outside. They spoke broken english with a thick Italian accent and had a poster with something about Sicily. I bought gnocchi.

I love gnocchi. My roomate in college used to make them on cold November evenings, mixing them with a tomato- mascarpone sauce. They taste of comfort.



Cobe was home staring at complicated financial tables when I got back, the fog still enveloping our front deck. I started chopping and soon we had dinner, very rustic Italian, like what you might find in the countryside.

Make this when you have good mushrooms. And can get your hands on some real gnocchi (or make them yourself).


Gnocchi en brodo con rucola e funghi
(Gnocchi in broth with arugula and mushrooms)
(adapted from Epicurious)

2 T. olive oil
2T. butter
2 large shallots, chopped
1/2 pound mushrooms (wild or cremini), chopped
1.5 cups chicken/turkey broth (homemade or swanson's organic)
1 cup dry white wine
1 T. fresh chopped sage
2 handfuls arugula (can sub baby spinach)
1/2 # gnocchi (enough for 2 people)
salt
fresh ground pepper
parmigiano reggiano for the top
truffle oil

Heat pan over medium-high heat, add butter and olive oil. Heat 1 minute till golden, then add shallots. Saute until translucent, add mushrooms. Increase heat to high, saute 10 minutes until beginning to brown (will need to cook off liquid from mushrooms). Add broth, wine and sage, simmer for 8 minutes. Salt and pepper to taste. Meanwhile cook the gnocchi (only take about 1-2 minutes, just until they rise to the top). Add gnocchi to the pan, heat through. Add handfuls of arugula and heat through til wilted. Serve with grated reggiano and a few drops of truffle oil.

Ham and peas, if you please

The weather has been frustrating in Seattle of late. One minute the sun is out, the birds are singing and I think, "finally! Summer." Then 2 hours later the clouds appear and the temperature drops 20 degrees.

It's like a tease.

I've stopped hoping for summer. Instead I've retreated to comfort food. The other night I was rummaging around in the fridge and remembered the coppa I had bought at da Pino and all of a sudden knew the perfect meal: pasta with ham, onions, cream and peas.

My roomate in college (Martina) was italian and used to make this when we had leftover ham. All pasta is comfort food in my world, but this was the ultimate. Creamy and rich with pork flavor from the ham, but with the punch of peas to accent it. Luckily it's also easy and fast (like 20 minutes, no lie).

Just one note....don't be tempted to use cheap ham. Most of the flavor in this dish comes from the ham. Make this when you have leftover ham from easter, not when you're trying to use up that stuff from the deli. You could, of course, always use prosciutto. ;)

Pasta with Ham, Cream and Peas
(adapted from Epicuruios 2002)
makes 2 hungry-man-size servings

4 ounces ham, cut into slivers (~1inch x 1/4 inch)
1/2 bag frozen peas
1 sweet onion, fine dice
2 cloves garlic, minced
1/2 bag pasta (something meaty, like penne or orecchiette)
1/2 cup half and half
2 Tbls butter
1 tsp olive oil
salt
pepper
parmigiano reggiano

Place pot of water on stove, add good amount of salt (like a tablespoon). When boiling, add in pasta. Cook until al dente (depends on your pasta).

In the meantime, melt butter in a medium size saute pan over medium high heat and add olive oil. When hot, add in chopped onion. Saute until translucent and soft. Then add garlic, saute ~30 seconds more. Add frozen peas and 2 tbs of water. Cook a few minutes. Add ham. Cook a few minutes. Add half and half and cook ~5 minutes until it all comes together. Season with salt and pepper. Mix with pasta and top with grated reggiano.