Harvest feast - the menu
I’m almost always thinking about food. Sure there are hours that my brain is totally occupied with other thoughts, but as soon as possible, I’m back…thinking about that vivid orange Kabocha squash on the counter, or the pile of potatoes waiting to be transformed into something of this earth and yet not.
Obsessive? Probably…I admit that I feel an obligation to deal with food in the most satisfying, creative way possible. Ideally it should feed our physical, emotional, spiritual, intellectual, and aesthetic appetites, and provide me with the opportunity to learn a new recipe or technique. That’s a lot to ask of food.
I’ve been contemplating the squash and potatoes all week and I’ve come up with a seasonal dinner that will feed all our appetites.
Harvest feast — October 6, 2007Kabocha soup with pork cheek and sage
Gnocchi with Hen of the Woods mushrooms
and sage butter sauceJordandal Farm’s grilled sirloin steak
Portobello mushrooms with gorgonzola cheese
and a balsamic reduction
I’ve never made gnocchi before and I don’t want to screw up like Dale did on TopChef’s finale (why the @!#% did Dale use a mixer to make gnocchi…I know nothing about making gnocchi but I’m sure that can’t be right) I found this fabulous video on RealMealsTV to teach me how to make light and fluffy gnocchis. Wish me luck. I’ll post photos and results by Tuesday.
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Hi! I just stumbled upon your blog because I just bought some hen of the woods mushrooms and am feeling uninspired (I’ve pan-roasted them, put them in omelets, made ravioli with them) and turned to Google for a little help. Your harvest meal sounds wonderful! And I think that I might now just sauté my mushrooms and serve them with French gnocchi that I have in my freezer. (French gnocchi are the gnocchi Dale made on Top Chef last season and you do need to use a mixer – they’re made from pate a choux, which requires a mixer – or a very strong arm!)