-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Title: Muskox Tourtiere
 DD> RECIPE FROM: https://kidfoodnation.ytv.com

 JW> I initially thought this was fake but a little research proved me
 JW> wrong;

 JW> "Young Apex chef hits the big time with char recipe"

 JW> by Michele LeTourneau, Nunatsiaq News, October 24, 2018

 JW> River McCluskey came home to Apex, after being celebrated in Ottawa,
 JW> with a crisp white apron, a white chef's jacket, and a culinary
 JW> tradition in the finest restaurants - a high white chef's hat.

 JW> River McCluskey, 9, was one of 26 youth aged 7 to 12 who won in the
 JW> Kid Food Nation recipe contest at the Fairmont Chateau Laurier in
 JW> Ottawa, courtesy of the Boys and Girls Clubs of Canada, and the
 JW> federal government, which sponsors the program. The chefs were from
 JW> partner President's Choice Children's Charity, Another partner,
 JW> Corus Entertainment, created the Kid Food Nation website.

 JW> (Small world: the reporter Michele is Ray's ex-wife and so was, for
 JW> a time, Neekha's step-mom. Neekha and Michele's daughter are still
 JW> good friends.)

Sounds like he'd do well on TVFN's "Top Chef Jr."

https://www.imdb.com/title/tt7497272/

Keep in mind the kids who wrote/made this recipe are pre-teens. I'm 
impressed.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Gnocchi w/Brussels Sprout & Spinach Pesto & Parmesan Frico 
 Categories: Pasta, Cheese, Greens, Herbs, Potatoes
      Yield: 4 servings

MMMMM---------------------------FRICO--------------------------------
    1/2 c  Grated Parmesan

MMMMM---------------------------PESTO--------------------------------
      1 tb Olive oil
      1 c  Brussels sprouts; halved
           - longway
      1 c  Fresh spinach
    1/2 c  Grated Parmesan
    1/3 c  Pine nuts
      1 lg clove garlic; coarse chopped
    3/4 c  EVOO
           Dalt

MMMMM--------------------------GNOCCHI-------------------------------
      2 lb Starchy potatoes; peeled,
           - cut in half
      1 lg Egg; lightly beaten
  1 1/4 c  A-P flour; more for kneading
           - and rolling
      2 ts Kosher salt

  FOR THE FRICO, set the oven @ 325§F/165§C. 

  Line a baking sheet with parchment paper. Mound the
  cheese into 8 piles, spacing them evenly apart. Spread
  each pile into a thin, flat 3" circle. Bake until the
  frico are golden brown, 8 to 10 minutes. Let cool on the
  baking sheet until crisp, about 10 minutes.


  FOR THE PESTO, in a large skillet, heat the olive oil
  over high until almost smoking. Add the Brussels
  sprouts, cut-side down. Cook until browned, about 3
  minutes. Transfer to a food processor. Let cool
  slightly, about 5 minutes.

  Add the spinach, cheese, pine nuts, and garlic to the
  processor bowl. Pulse until finely chopped, about 5
  pulses. With the machine running, gradually add the
  EVOO, stopping to scrape down the sides of the bowl as
  needed. Season the pesto with salt.

  FOR THE GNOCCHI, in a large saucepan, cover the potatoes
  with cold water. Bring to a boil. Reduce heat to medium.
  Cook the potatoes until tender when pierced with a
  knife, about 25 minutes. Drain the potatoes and, using a
  potato ricer or masher, finely mash. Spread out the
  potatoes on a baking sheet. Let stand until cool enough
  to handle, about 10 minutes.

  On a work surface, spread the potatoes into a large,
  flat mound. Drizzle the potatoes with the beaten egg.
  Sprinkle with 1 1/4 cups flour and the salt. Using a
  bench scraper, scrape and fold the potatoes until a
  slightly crumbly dough forms; sprinkle the potatoes with
  more flour if the dough gets too sticky. Knead the dough
  into a ball, then, using the bench scraper, cut into 8
  pieces. On a lightly floured surface, roll each piece
  into a 3/4" wide, 15" long rope. Using the bench
  scraper, cut each rope into 3/4" pieces; dust the work
  surface with flour as needed to prevent sticking.

  Roll each piece gently over the tines of a fork to
  create ridges. Transfer the gnocchi to a lightly floured
  baking sheet.

  Bring a large pot of water to a boil. Salt the water
  and, working in batches, cook the gnocchi until they
  float to the surface and are cooked through, 2 to 3
  minutes per batch. Reserve 1/2 cup of the cooking water.

  Drain the gnocchi.

  In a large bowl, toss the gnocchi with the pesto; add a
  little of the cooking water if they're too dry. Divide
  the gnocchi among 4 bowls. Top each bowl with 2 frico.

  By Nikki Bidun and Olivia Acosta

  RECIPE FROM: https://www.rachaelraymag.com

  Uncle Dirty Dave's Archives

MMMMM






 
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