Fiola’s Gnocchi with Crab and Caviar

The fourth and fifth of the seven dishes at Fiola’s very special Christmas Eve dinner

Serves 6  

For the gnocchi

• 2-¼ pounds baking or Yukon gold potatoes 
• ¾ cup Italian OO flour or all purpose flour 
• ¼ cup freshly grated Parmigiano Reggiano 
• ¼ teaspoon freshly grated nutmeg 
• 1 teaspoon kosher salt 
• 3 large egg yolks 

For the Confit Shallots

• 3 shallots, peeled and minced 
• 1/4 cup extra virgin olive oil 
• For the Ginger Juice 
• 1 small knob of fresh ginger, peeled 
• 1 cup white wine 

For the crab

• Olive oil 
• 12 oz crab (Alaskan King Crab legs, Dungeness or Chesapeake blue crab) 
• 1 tablespoon grated orange zest 
• Mixed tender herbs, such as tarragon, parsley, dill, marjoram 
• 3/4 cup crab or fish stock* 

Optional garnish

• 6 oz Siberian caviar (Fiola uses Calvisius Royal Oscietra, from Italy) 
• Edible blossoms 

Make the gnocchi 

Bake the potatoes (skin on) at 350° until cooked through, approximately 45 minutes. Using a kitchen towel to protect your hands, peel the potatoes while they are still warm. Pass them through a fine sieve or a ricer, and spread the potato  evenly on the countertop or a pastry board.  

Sprinkle the flour, Parmigiano, nutmeg, and salt evenly over the potatoes. Put the egg yolks in the center and using your hands, mix the flour and other ingredients into the potatoes, working from the outside to the center. Knead the mixture just until a dough forms. (Chef Trabiocchi says “Avoid overworking the dough; the secret to light gnocchi is to handle the dough as little as possible.” Cover the dough with a dampened kitchen towel and let rest for 30 minutes. 

Dust a baking sheet and the work surface with flour. Pull off a small portion of dough and roll it under the palm of your hands until it forms a long narrow cylinder about ¾ inch in diameter. With a sharp knife, cut the dough into ½ inch pieces. Pressing gently, roll each piece down a gnocchi paddle or the back of a kitchen fork to form the characteristic ridges. Place the gnocchi in a single layer on the prepared pan, and repeat with the remaining dough. Cover the gnocchi with cheesecloth or a kitchen towel and refrigerate for up to six hours. 

Make the shallots confit 

Combine the peeled and minced shallots and olive oil in a small saucepan and bring to just a simmer over medium heat. Turn off the heat, and allow to sit until the shallots are translucent and tender, about 10 minutes. 

Make the ginger juice 

Combine the knobs of fresh ginger and white wine in a sturdy blender. Process until thoroughly combined. Strain through a fine mesh sieve. 

 To serve 

Heat the olive oil in a wide sauté pan large enough to accommodate the crab. Warm the crab through, then dust with orange zest. Cook the gnocchi in boiling salted water until they float.  

Finish the dish in a wide sauté pan, add the confit shallots, a teaspoon of ginger juice (to taste) and crab stock. Heat this mixture until vigorously bubbling then add a glug of extra virgin olive oil and whisk until the sauce is smooth and creamy. Add the crab, the gnocchi and the fresh herbs and toss to combine. Taste and add salt or pepper, as needed. Divide between the 6 plates.  

To make this dish even more elegant, to each serving, add a large quenelle of caviar, and a scattering of edible flowers.   

Back to the full story, Fresh Take on Fish Feast

Roasted Cauliflower Leek Soup

Lush Flavors from the Fall Farm Markets 

By Jennifer Farley

Cauliflower is one of my favorite ingredients to use in soups. It creates a rich creamy texture without the cream. I use whole milk to thin out the soup, but 2% or 1% will work fine as well. When it comes to homemade soup, patience is key. Allow flavors to slowly build through caramelization of vegetables, allowing a brown glaze to form on the bottom of the pan and then using liquid to “deglaze” the brown bits. Aromatics, such as onions and garlic, should almost always be included, and a splash of wine or brandy while deglazing is a quick way to add a ton of flavor. Homemade stock makes a major difference in the final outcome, so I highly recommend making your own. A Dutch oven or heavy-bottom saucepan is an important tool, and a sturdy, powerful blender, while not essential, will improve the overall texture. Note: The roasted cauliflower garnish is best when served fresh. If preparing the soup in advance, I recommend roasting the garnish before serving.   

Prep Time: 30 minutes 

Cook Time: 45 minutes 

Total Time: 1 hour 15 minutes 

Yields: 4–6 servings 

Ingredients:

•  1 large head cauliflower (2½–3 pounds), cut into florets 
• 1½ tablespoons extra-virgin olive oil 
• Kosher salt to taste 
• Ground black pepper to taste 
• 3 cups leeks (pale green and white parts only, 2 large), chopped 
• 1 cup (approximately 2–3 ribs) celery, chopped 
• ⅓ cup dry white wine 
• 1 large clove garlic, smashed 
• 2 cups chicken or vegetable stock, either homemade or low sodium 
• ½ teaspoon fresh thyme leaves 
• 1½ cup whole milk (and more as needed) 
• Optional: fresh chives for garnish 

Directions:

 Preheat oven to 425° F. Line a large baking sheet with aluminum foil. Toss the cauliflower florets with approximately 1 tablespoon olive oil and spread in a single layer on the prepared baking sheet. Sprinkle with salt and pepper. Roast the cauliflower until golden brown and tender, tossing once midway through, approximately 25 minutes. Remove from the oven and set aside 1½–2 cups of florets for garnishing the soup. 

While the cauliflower is roasting, heat the remaining olive oil in a Dutch oven or heavy-bottom saucepan over medium-low heat. Keep a small cup of water nearby. Add the leeks and celery to the pan with a pinch of salt and sweat the vegetables for several minutes. A brown glaze will eventually begin forming on the bottom of the pan. Add 1 tablespoon of water to deglaze the pan, stirring the brown bits back into the vegetables. Repeat this process for approximately 5 minutes until the leeks are lightly caramelized, then deglaze with the white wine. Add the smashed garlic, stock and thyme leaves and bring the mixture to a gentle simmer. Reduce the heat to low and cover the pot until the cauliflower has finished roasting.  

Carefully ladle the infused stock mixture and roasted cauliflower into a blender and purée, in batches if necessary, until silky. Return the soup to the pot and stir in the milk. Season with salt and pepper to taste. Before serving, garnish each bowl of soup with roasted cauliflower and chives, if using.  

The Gourmet Kitchen will be released by Simon & Schuster on October 25, 2016. The book is a compilation of over 100 recipes covering breakfast through dessert, showcasing Jennifer Farley’s favorites. Some have been in her family for generations, like her grandmother’s crab cakes. Farley finds inspiration everywhere, from culinary school to her travels around the world. Most of the recipes evolved through experimenting with the techniques she learned while training at L’Academie de Cuisine. The recipes are geared toward casual dinner parties, a leisurely weekend meal or a romantic dinner for two. They are everyday gourmet recipes for the home cook.  

Sweet Potato + White Bean Dip

Recipe by Melissa Beazer, From the Farmer Sponsored

Sweet potato and white bean dip (Photo by Emily Spaeth)

Yield: ~1 quart

Ingredients:

• 2 cups white beans (mayocoba, great northern, or cannellini)
• Zest and juice of 1 lemon
• 3 small sweet potatoes
• 1 teaspoon ground cumin
• 2 cloves garlic, roasted
• pinch of cayenne pepper
• 2-3 pinches sea salt
• 3 tablespoons olive oil

Directions:

1. Roast the sweet potatoes and garlic. Rub sweet potatoes with a little oil (olive or coconut oil work well) and place in a baking dish. Cut top off garlic, exposing the tops of the cloves, and drizzle with olive oil. Wrap in foil. Roast sweet potatoes and garlic at 400 F for about 45 minutes to 1 hour. Poke the sweet potatoes with a fork to check if they are ready - you will want them to be very soft.

2. Once the potatoes have cooled off, peel the skins off. Chop them into big chunks and place them in a food processor with the remaining ingredients and blend on high to mix. Taste and adjust oil and salt accordingly.

3. Serve with raw veggies, crackers, or bread.

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