Before our trip to Canada my Mom had sent me a newspaper article rating about a half dozen cupcake shops in and around Hamilton. The article came with instructions that we would hit up each and every one to do the taste test ourselves. A bit grandiose of a plan, and inevitably we didn't set foot into even one of those places while I was home.
Another missed culinary opportunity was that we didn't go for poutine while we were home. NY Fries may not do an authentic version, but it's delicious and readily available. Fries in Germany come with mayonnaise or curry ketchup, so the craving for fries with gravy started growing.
I could have just made a batch myself. I just feel that baked french fries aren't always worth the trouble and I don't like to deep fry only because I don't know what to do with the oil afterwards. (Really, what do you do? Throw it down the toilet?) So, I had a brilliant idea. I really convinced myself that I had invented this, but it turns out, not so much. Regardless of it's origins, this Gnocchi Poutine hit all the right spots, in a kind of refined way.
1 pound gnocchi
1/2 cup crumbly cheese
1 cut of beef - I used a rib eye because it was on sale, but you could use a blade steak and it would still be tender and delicious because of the long cooking time
1 onion, sliced
1/2 cup red wine
1/2 cup water
salt & pepper
1. In a heavy pot, heat 1 T olive oil over medium high heat
2. Season your cut of beef with a generous coating of salt & pepper
3. Brown the beef on each side until there is a nice brown crust, about 3-5 minutes per side.
4. Remove the beef and set aside.
5. Add the onion and sauté until semi-transluscent, about another 3-5.
6. Add the red wine and let it reduce for a couple minutes.
7. Add the beef back to the pot, add some water and put a lid on it. Turn the heat down to a simmer and leave it alone for at least an hour. After that, feel free to toss and turn it and add more water if necessary. Leave it in for another couple hours or until the beef comes apart with a fork.
8. Remove the beef and shred it with a fork.
9. Add your choice of thickener, I used gravy powder, to the stock and allow to thicken to a gravy.
10. Add the beef back to the pot and stir.
Meanwhile, cook the gnocchi according to the directions on the package. I used fresh so it only took a couple of minutes.
Add some gnocchi to a bowl, add the cheese and top with gravy. It was so yummy that I got over the fact that I'm not as brilliant as I thought I was when I "invented" this dish earlier in the day. If I was ever feeling ambitious, I might sauté the gnocchi in a little brown butter to give it a bit of a crunch. Give it a try and let me know what you thought!
Another missed culinary opportunity was that we didn't go for poutine while we were home. NY Fries may not do an authentic version, but it's delicious and readily available. Fries in Germany come with mayonnaise or curry ketchup, so the craving for fries with gravy started growing.
I could have just made a batch myself. I just feel that baked french fries aren't always worth the trouble and I don't like to deep fry only because I don't know what to do with the oil afterwards. (Really, what do you do? Throw it down the toilet?) So, I had a brilliant idea. I really convinced myself that I had invented this, but it turns out, not so much. Regardless of it's origins, this Gnocchi Poutine hit all the right spots, in a kind of refined way.
1 pound gnocchi
1/2 cup crumbly cheese
1 cut of beef - I used a rib eye because it was on sale, but you could use a blade steak and it would still be tender and delicious because of the long cooking time
1 onion, sliced
1/2 cup red wine
1/2 cup water
salt & pepper
1. In a heavy pot, heat 1 T olive oil over medium high heat
2. Season your cut of beef with a generous coating of salt & pepper
3. Brown the beef on each side until there is a nice brown crust, about 3-5 minutes per side.
4. Remove the beef and set aside.
5. Add the onion and sauté until semi-transluscent, about another 3-5.
6. Add the red wine and let it reduce for a couple minutes.
7. Add the beef back to the pot, add some water and put a lid on it. Turn the heat down to a simmer and leave it alone for at least an hour. After that, feel free to toss and turn it and add more water if necessary. Leave it in for another couple hours or until the beef comes apart with a fork.
8. Remove the beef and shred it with a fork.
9. Add your choice of thickener, I used gravy powder, to the stock and allow to thicken to a gravy.
10. Add the beef back to the pot and stir.
Meanwhile, cook the gnocchi according to the directions on the package. I used fresh so it only took a couple of minutes.
Add some gnocchi to a bowl, add the cheese and top with gravy. It was so yummy that I got over the fact that I'm not as brilliant as I thought I was when I "invented" this dish earlier in the day. If I was ever feeling ambitious, I might sauté the gnocchi in a little brown butter to give it a bit of a crunch. Give it a try and let me know what you thought!
Poutine can't help if it's an ugly duckling, so the picture might not do it justice. Trust me, it was good!
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