Mmm… Food

Vacation Cooking in Wisconsin
March 9, 2009, 12:59 pm
Filed under: Cooking

Ah.  Vacation.  Last week we spent some time away from home, holed up in a cute little cabin located in Twin Lakes Wisconsin.  We took the time to relax with the dog, make fires, read Harry Potter and of course cook!!!  The cabin was outfitted with a full kitchen which fit our needs quite well.  We planned our meals and brought all our food with us (although we later learned the local Sentry grocery store was well stocked and shopping could have easily been done up there. They even had white asparagus. You can’t find that stuff at most of the local stores!!!)  We did bring some pans with us, and this was good as the mismatched oddness of what was available wouldn’t have suited our needs.  Of course when we told our friends about our trip and the things we brought with us they laughed.  A microplane and a ricer aren’t on most peoples lists, but we took the time to be adventurous with new food stuffs.  Our first nite there I made a sweet potato gnocchi and April made an Asparagus salad with orange, onion and goat cheese.  Scrumptious!!! 




I’ve never made gnochhi before, and while there were a few snags, the finished product was quite tasty.  If you believe Martha Stewart (and I do) a ricer is key to making gnocchi.  It mashes the potatoes and adds an airiness to the batter which is essential to a good final product.  The potato gets pushed thru a fine mesh that mashes the potato into fine bits, that can then easily be mixed with the other ingredients.  The sweet potato (5medium) got combined with 3C all-purpose flour, 1C chopped watercress, 2 finely chopped garlic cloves, and salt and pepper to taste.  The mixture was very sticky (I needed more flour, but didn’t have any extra with us) and was a little hard to work with and form into little balls to cross hatch with a fork as in the traditional method of preparation.  They looked more like lumps.  Little orange lumps.  Toss the lumps into boiling water for a couple of minutes until they come bobbing to the surface.  Then, they needed to be popped under the broiler for another 8 or 9 minutes until light golden brown before topping with Parmesan and parsley.  Serve.



The salad was also super tasty.  The asparagus were blanched in boiling water for a couple of minutes.  Just enough to soften them a little bit and bring out the bright green color.  They were tossed with orange slices, red onion and goat cheese and mixed with a dressing made from fresh squeezed orange juice, red wine vinegar and a few other flavourings (I wasn’t in charge, and dont’ have the recipe with me) but ooh ooh ooh.  Asparagus is oh so tasty!!! 


Oh vacation. I miss you so much already!!!


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