Last Weekend's Gnocchi, "Rice Pilaf", Seeded Sourdough Garlic Bread & Blackberry Brownie's with Cookie Mixed in

*not finished yet, but it's about sleepy o'clock*

When I am out in Woodland during the week, I am not sure what it is but I always crave to cook when I get home. Maybe it's something about being in my own kitchen, knowing where everything is (besides what my roommates have seemed to rearrange), or maybe it's just nice to have a break from the six dogs, 4 cats and whatever random animals have wandered onto the property.

Last weekend was no different... And with this cold weather I was wanting some good ol' fashion comfort food.

Had over a few good friends, opened up some vino, couple beers and even made it out to downtown Healdsburg for a few.

I am not very good with providing recipes so please bare with me and as I come back to edit this.

But for now, let us start with...

Basil/Ricotta/Spinach Rice Pilaf:
...Started with this because cooking brown rice as it can take as long as 50-60 minutes to cook and I would need it cool before adding certain ingredients (like egg).

Ingredients:
2 1/2 Cups Brown Rice Dry
1 Cup Ricotta (part-skim)
1/3 Cup Parm + 3 TBS for top - fine grated
1 Cup Spinach
About 1/2 cup chopped fresh Basil
a Fair amount of Salt & Pepper
3 eggs
about 1/4 bread crumbs (I mixed a little sprinkle of crushed Herbs de Provence )

First of course we start with the rice. I myself combine the rice, water and a little salt and bring it to a boil right off the bat. Rice is usually 1 cup water per1 cup rice but with brown rice I usually add a little extra water, especially since we will be baking this later. After you are done cooking the rice while still warm add the ricotta and parm and stir until well blended - than mix in the basil.. You'll have the desire to add more but I promise you when baked the basil will come through. Add a fair amount of freshly ground salt & pepper. Let it site and cool for as long as you can. We'll come back to this later...

Next...

Seeded Sourdough Garlic Bread:

-Loaf of seeded sourdough bread
- 6-7 Garlic Gloves
- 1 Stick/1/2 Cup of Unsalted Butter
- Garlic Salt
- Paprika
- Small pinch of black pepper
- Dried parsley (optional) mostly for visual appeal

I cheated and bought Seeded Sourdough from a local bakery as I didn't have time to make the dough the night before and let it rise.

Slice longways and keep it about 2 inches thick (my loaf was 3 long slices).

I took maybe 6 or 7 garlic cloves and coarsely chopped them.

In the smallest available saucepan slowly melt 1/2-3/4 stick of butter with garlic. Slightly melt remaining butter.

Place slices of bread on a baking sheet with at least a slight edge. Pour melted garlic/butter mixture evenly over slices. It will mostly soak right into the bread - then spread remaining butter on slices. Sprinkle a little of the garlic salt, paprika and black pepper on each slice. Cover and set aside in a room temperature area.

Next...

Baked Gnocchi with Pancetta/Portabella Mushrooms in Ricotta Buchemel Sauce

Need:

About 6 cups dry -Either homemade or store bought Gnocchi - I'll post the recipe soon.
About 3 cups half and half or cream
6 oz about .4 LBS Pancetta - A very thinly sliced Italian bacon (best purchased from Deli's/Butchers freshly sliced although I wanted to make one trip and bought mine at Safeway)
8 oz Portabella mushrooms - diced (one safeway package)
1 cup freshly grated parmesan seperated - most into the sauce but reserse some to sprinkle on top
1 cup Ricotta

To be cont soon...

Whew...

Well here goes nothing. Now, to figure this whole blog thing out. Basically I wanted a place to archive my foodie adventures... And try and form some sort of recipe archive for the girl that doesn't use recipes..

Well... as I said, here goes nothing.