In or Out?

Roy Lichtenstein's House I, 1996.

Do you prefer to cook at home or to dine out?  I like both. But, growing up, eating out was a treat. We must be in good favor, my sisters and I would think, if we were headed out for dinner.  For my daughter, who eats out far more than I ever did as a child, the preference is always to eat at home. Actually, unless there is a playdate somehow woven into the plan, she often complains about going out. Funny, how times have changed.

Below are 10 images that I snapped of food. Some are photos of food that I cooked at home and others are of food prepared in a restaurant.  Can you tell them apart?

Spicy Ceviche with pureed Avocado and Yams

Gnocchi 

Vietnamese Steak with Rice Noodles and Herbs

 Pizza

Tuna and Endive Hors d'oeuvre

Ceviche and Avocado

Endive with Smoked Salmon, Orange & Ricotta 

 Ricotta Cheesecake 

 Pasta Bolognese

String Beans with Garlic and Shallots

Chicken Fajitas

Chilled Summer Soup 

Answer Key:

All the of the photos, except one, are of food prepared at home.  

Which one was prepared out?

If you guessed the first one, you are right. The first picture is from my new favorite lunch spot in Manhattan, Mission Ceviche. Located at the Gansevoort Market in the fashionable Meatpacking District (353 West 14th St, Manhattan), Mission Ceviche delicately mixes the flavors of fresh fish, flash cooked in lime, with the perfect balance of hot pepper, red onion and micro cilantro; and each dish is made to order.  Popular with the budding tech crowd (the east coast offices of Google are just around the corner), Mission Ceviche proudly flaunts its Peruvian cuisine, and all the South American culture that goes along with its staple dish. 

Next time you are in the area, check it out! 

By the way, you can find the recipes for all the other dishes in prior Natty Dad posts.

Making Homemade Gnocchi

Light Potato Gnocchi

It was such a pleasure working on this piece -- and to be able to document a recipe that I have been enjoying my entire adult life.  It was taught to me by a dear friend whose mother emigrated to America from Italy at the turn of the century -- talk about classically authentic!  

So, if you are looking for a light, flavorful gnocchi, try this one: 

Here is what you will need:

5 medium size potatoes 

3 cups 00 flour (you can order online or find at Whole Foods)

1 egg

1 tablespoon olive oil

salt

This recipe serves four adults, and a couple of kids.  Do not double the recipe, it is better to make 2 separate batches (keeping 1 egg per batch).  

Peel, quater and boil potatoes until they are soft. Run them under cold water to bring temperature down. 

Place the flour onto a clean work surface. Make a well in the middle, add a pinch of salt. This well is very important; it will help regulate the amount of flour that is absorbed into the dough.  Once the moisture threshold is reached, the outlying flour is not used. 

Mash the potatoes (preferably with a ricer) directly into the flour. 

Add the egg and the olive oil and knead together with your hands. Fold flour in from the middle to the outside. It will thicken into a paste and will initially stick to your hands. It will also be somewhat lumpy.  If it continues to stick to hands as you knead, add more flour.  If it's too dry, add more olive oil. 

After kneading for about 2 minutes (the dough should be light to the touch and not too sticky), form the dough into a ball and let it sit (cover with a bowl) for at least a half hour. 

Lightly flour both the work surface and rolling pin and roll out the dough into a flat circle.  

Tip: to keep the dough circular, rotate the dough a quarter turn after each roll. 

Roll dough until it is about an 1/8 inch thick. Cut the dough into even rectangles. 

Using your index and middle fingers, lightly push into the center of the rectangle forming each one into a Cavatelli shape:

Bring a large pan of water to a fast boil, add salt and drop in the gnocchi.  They will sink to the bottom.  When they rise to the top, after 3-4 minutes, the gnocchi are done. 

Add your favorite sauce.  I prefer fresh summer tomato sauce, where seeds and skins have been removed.  Sprinkle freshly grated parmesan. Savor each and every bite: