Gnocchi.

You know those nostalgic times of yesteryear—those times where you can remember every intimate detail—what you were wearing, what the weather was like, the smells, the sights, the tastes.

I remember my first taste of gnocchi. After an epic train ride from hell (we rode between cars due to a failed travel attempt the day prior, ie. transportation strike), we arrived to our hotel on the coast in the Cinqueterre and went in search for some alcohol grub. We spotted an outdoor cafe to view the water. My friend John and I ordered gnocchi; he ordered al pomodoro while I ordered pesto. Our 19-year old minds were blown away. I still recall John saying, “Gnocchi is THE SHIT!”

That taste—that homemade taste—is the one that I’ll forever remember on the shores of the Cinqueterre.

Years later, I learned how simple, albeit tedious, it was to make. Making dough by way of potatoes? Yes, please.

And recently, I conducted a taste test with His Lordship. I made a huge batch of homemade gnocchi for our friends, and a few days later, made a batch of store-bought. He noticed right away the difference in texture and taste. So, should you have the time, make the dough—it’ll be totally worth it.

Completely unrelated/plug: My friend Kelly wrote a fabulous post on the misconceptions of Juicing. Everything I’ve ever thought from the mouth of a RD. Read it, and, for fuck’s sake stop it already. It’s a fad. Like sagging jeans. I’m looking at you, Bieber.

Basic Gnocchi
Makes a Shitload

Ingredients
2 large russet potatoes, baked for 40 minutes or until tender, stripped of it’s skin
3 cups flour
1 extra large egg
kosher salt

Procedure
1. Pass potatoes through a food mill or ricer into large bowl; gradually add flour; season with salt.
2. Beat egg; make well in center of potato mixture; incorporate egg, gradually working into a dough; Knead dough, using more flour if necessary (if it’s sticky); don’t overwork.
3. Divide dough into 4 portions; roll out each portion into a rope; cut each rope into 1/2-inch pieces; set aside on baking sheet.
4. Bring large pot of salted water to gentle boil; add gnocchi; drain when gnocchi floats to top.

Seen here with sautéed mushrooms, leeks, feta, and sage.

Mushroom Tortas.

Recently, I ventured to Chicagoland for work. Prior to said trip, my colleagues and I planned ahead on where where to dine, and Rick Bayless’ XOCO made the cut. I’ve had the pleasure of dining at Bayless’ Topolobampo two years ago before the Chicago Marathon (not the night before, mind you), so I was more than excited to eat at XOCO.

Why? XOCO is all about Mexican tortas. If I could write a poem on how much I love the sandwich (that’s a torta), I’d do so. Alas, poetry was never my forté, so I’ll just continue to use phrases like, “NOMFACE” and “OMGSANDWICHES,” simply because my mind gets so caught up with what’s between the bread that I can’t concentrate on the English language.

Anyway.

I purchased myself the woodland mushroom torta, a behemoth of a sandwich containing goat cheese, black beans, salsa, and the star ingredient, sauteed woodland mushrooms.

And after I said I’d be far too filled from the first half, I mopped up my plate.

Then my colleague gave me the greatest idea ever:

“You should recreate that at home.”

And so I did.

Mushroom Tortas
Serves 2

Satisfaction.

Ingredients
1 lb. mixed mushrooms like woodland, cremini, shiitake, or oyster, thinly sliced
5 large cloves of garlic, unpeeled
1 can black beans, drained and rinsed
½ cup Rick Bayless’ chipotle salsa
4 oz. fresh goat cheese
1 heaping handful of arugula
4 thick slices of a boule or other crusty loaf of bread
Extra-virgin olive oil
Salt & pepper

Procedure
1. Preheat oven to 400˚F. Slice off the tops of garlic cloves; place in aluminum foil; drizzle with oil; close foil; roast for 30 minutes until golden and tender.
2. Prepare mushrooms: Heat large non-stick skillet over medium-high heat; add ¼ cup olive oil; add mushrooms; season with salt and pepper; sauté 15 minutes until golden; season to taste; reserve.
3. Prepare black beans: Combine black beans, salsa, and roasted garlic in a medium saucepan; bring to boil; simmer for 10 minutes, breaking up the black beans; season to taste; reserve.
4. Assemble sandwiches: Place bread slices on baking tray, drizzle with oil; bake for 5-7 minutes until golden; remove from oven, top with goat cheese, black bean mix, mushrooms, arugula, and second slice of bread. Eat eat eat.

Shrimp Tacos.

Yeah, that pico de gallo post was a lead-in to my shrimp taco post.

As stated before, His Lordship loves a taco. On any given day, you may find him on his daily jaunt or bike ride through Central Park talking (or singing) about tacos. As ridiculous as that may sound, it is a fact.

So, without further ado, I bring you a shrimp taco recipe that is enjoyed at least every other week in the Lewis-Baker household.

Yes, every other week. All work and no tacos makes Lord Baker a dull boy.

Shrimp Tacos
Serves 2

Ingredients
4 corn tortillas
1/2 lb. medium shrimp, shelled and deveined
1 cup good Tequila blanca
1 lime, halved
1 cup sour cream
1 Tbsp. chipotle peppers in adobo, minced
1 cup fresh pico de gallo
1 handful of cilantro leaves
1 ripe avocado, diced
romaine lettuce leaves, sliced
micro greens, for garnish
extra-virgin olive oil
salt & pepper

Procedure
1. Combine shrimp and Tequila and juice of halved lime in large bowl; cover; marinate 30 minutes.
2. Preheat oven to 200˚F; warm corn tortillas 5 minutes; reserve.
3. Combine sour cream and chipotles in a bowl; reserve.
4. Heat 2-3 Tbsps. oil in large non-stick skillet over medium-high heat; add shrimp; season with salt and pepper; sauté until pink and cooked through, about 5 minutes; reserve.
5. Assemble tacos: place 1 Tbsp. sour cream mix on bottom of corn tortilla; top with shrimp, lettuce, pico de gallo, avocado, micro greens, and cilantro leaves, if desired.