Picada is like a pesto. Made with chocolate and almonds it is lovely on the palate!
Charred Cauliflower with Picada Sauce
Heat oven broiler to high
Toss florets with 2 T. olive oil, salt and pepper in a bowl
Arrange in a single layer on a baking sheet.
Broil, turning once, half way through, until charred and tender, about 15 minutes.
Meanwhile, heat garlic and remaining oil in skillet an cook, over medium heat until golden, about 5 minutes. Be sure to watch and stir, so garlic doesn't burn. Transfer oil and garlic to a a medium bowl an let cool.
Stir almonds, parsley, chocolate, sherry, salt and pepper into garlic oil.
Toss with cauliflower while it is still hot. Garnish and serve immediately.
There’s that icebreaker question, “If you could invite any 3 people, dead or alive, for dinner; who would it be?” My answer is simple. Julia Child, Julia Child and Julia Child. I even know what I’d make, my Osso Bucco and Parmesan Ricotta Gnocchi.
You may think that Julia is the obvious choice for a chef but there is more to my choice than just that. Cooking is a lifetime sport, you never stop learning or playing with your food. There is always room for improvement or a new technique. Julia herself was well into her forties before she enrolled in the Cordon bleu. Which is why she is one of my biggest inspirations.
I am often asked how long I’ve been cooking. I can honestly say I’ve been cooking since I was 2 years old. I finally formalized my education when I was 23. The last few years of writing this blog, with your support and feedback has really fueled my desire to continue my education and to educate you.
Recently, I was given an incredible opportunity to travel to La Pitchoune, Julia and Paul Child’s home in the south of France. I will be going with a small group of women writers and an amazing mentor, for a 10-day retreat. I can’t wait! I feel like a kid anticipating Disneyland. I know when I come back I will have so much more to share with you.
I want to share those recipes with you that I would have cooked for Julia, had I been given the chance. I hope I am posting often from France too, but this should keep you day dreaming while I’m away. As Julia would say “Bon Appétit”!
Rub veal shanks lightly with olive oil , season with salt & pepper and chopped herbs.
Dust each shank shank with seasoned flour and set aside.
Put 1 tablespoon of oil in a large heavy skillet and heat. Do not let the oil smoke. Brown shanks on all sides. You may add small amounts of oil if needed, be careful not to overdo it.
Add the wine, tomatoes and chicken broth. Stir to combine.
Cover pan and reduce heat. Simmer for 45 minutes.
Test for tenderness. Fork should pierce meat easily.
Sauce should be thick. If not , remove meat and hold, let sauce reduce uncovered over low heat.
Remove stems and veins of spinach and wash thoroughly.
Bring a pot of water to a boil and blanch spinach for 1 minute and then drop in ice water to stop cooking.
Squeeze ALL moisture out and let air dry. You want spinach to be bone dry.
Chop spinach fine.
Saute onion and pancetta in butter. Add spinach and saute until dry. Cool until cool to touch.
Mix together remaining ingredients and fold all together.
Flour your hands and form 1" - 2" balls. Place on baking sheet lined with parchment paper. Cover with a damp towel. You can hold here for up to 6 hours.
When you are ready to cook: Bring 6 quarts of water to a boil oil and salt the water.
Add the gnocchi a few at a time and cook until puffed and cooked through, about 5-8 minutes. They should rise to the surface. Use a strainer or slotted spoon to remove, GENTLY, from water.
Place in a buttered dish in a single layer. Drizzle with melted butter and sprinkle with parmesan.
Broil for 5 minutes until just browned. They are great served as is or with your favorite tomato sauce.
- You can chop and slice the fresh vegetables by hand. I use a food processor and the chopping and slicing blades. This save a lot of time.