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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

MKT Restaurant And Bar San Francisco

Another hot spot in the Bay Area is the MKT Restaurant and Bar. Located in the Four Seasons Hotel at 757 Market Street. San Francisco, CA. 94103. My daughter, Melissa, recently had the opportunity to dine at this restaurant. She was really impressed. She sent me a couple of picture of what she ordered.

She had the potato soup, and for her main course, the gnocchi.  As you can see the presentation is awesome! Here’s a peek at the menu.

You can just click on the menu to enlarge the page. Here’s a couple of pictures from the inside.

If you visiting the Bay area, and want to be pampered with all the goes along with dining out, make this one of your destinations. For more information visit www.mktrestaurantandbar.com

 

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Gnocchi With A Porcini Mushroom And Sweet Italian Sausage Ragu

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Whenever I talk about a “ragù”  it’s usually a meat-based sauce served with some type of pasta. In this case, I thought that using the soft pillowy texture of a potato Gnocchi would be perfect. This is my Gnocchi With A Porcini Mushroom And Sweet Italian Sausage Ragu.

Let’s start with the ragù.

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Most likely than not, Porcini mushrooms come in dried form. First, the rehydration process of the mushrooms. I like to use unsalted beef broth for the extra flavor it gives the Porcini mushrooms

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Prep Time: 15 minutes (re-hydrating mushrooms)
Cooking Time: 40 minutes (includes the cooking time for browning sausage)
Total Cook Time: 55 minutes
Equipment: 3-quart saucepan, 10-inch non-stick sauté pan, 12-inch rondeau pan, 5-quart saucepot, Microplane for grating
Yields: 4 servings

Ingredients:
1 pound of sweet Italian sausage, bulk style
1 4.5-ounce package of dried Porcini mushrooms
2 cups of unsalted beef broth
1 cup of mushroom stock (the liquid from the re-hydrated Porcini mushrooms)
1 tablespoon of olive oil
1 large sweet onion, diced
3 cloves of garlic, minced
1 teaspoon of fennel seeds (optional)
1 tablespoon of fresh thyme
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1 package of store-bought potato gnocchi, substitute homemade
1-1/4 cups of crushed tomatoes
1/2 cup of heavy cream
flat leaf Italian parsley for garnish
1 cup of grated Parmigiano-Reggiano cheese (reserve 1/2 cup to sprinkle over each serving)

Directions:
Start by re-hydrating the Porcini mushrooms over medium-low heat with unsalted beef broth, 15 to 20 minutes until plump. Using a slotted spoon, remove the mushrooms and transfer them to a cutting board reserving the mushroom liquid. Next, finely dice the mushrooms placing them into a small bowl.

In a rondeau pan over medium heat add the Italian sausage to the pan breaking it up with the back of a wooden spoon. Cook and stir until sausage is completely brown, with no pink, about 10 to 12 minutes. Remove the skillet from the heat and drain the grease by using a strainer or a slotted spoon, transferring the sausage to a plate lined with a paper towel.

While the sausage is browning, dice up the onion and mince the garlic, set aside.

Using the same rondeau pan heat the olive oil over medium heat. Add the diced onion, Kosher salt, and fresh ground black pepper. Stir and let that soften and the onions become translucent 2 to 3 minutes. Next, add the chopped Porcini mushrooms, minced garlic, and the fresh thyme leaves, stir to combine.

At this point, add the gnocchi into a pot of boiling salted water.

Pour in the mushroom stock and reduce until a couple of tablespoons of the liquid is left in the pan. Add back in the browned of sausage and crushed tomatoes stir through and let simmer for 3 to 5 minutes, stirring occasionally. Reduce the heat to low and add the heavy cream, stir through.

When it the Gnocchi begins floating they’re done. Using a colander-style spoon transfer the gnocchi into the pan with the ragù, stir gently to combine. Turn the heat to off then add in the grated cheese, again, stir to combine. Garnish with flat leaf Italian parsley.

Ladle the Gnocchi With A Porcini Mushroom And Sweet Italian Sausage Ragù into individual porcelain serving bowls. Top with more of the grated Parmigiano-Reggiano cheese. Serve hot.

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Pan Seared Gnocchi

 

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Potato #gnocchi is a great side dish, but what about as the main dish. I wanted to rethink how I could make these delicious billowy cloud- like dumplings into something with a little more texture. I thought about changing the cooking process to a more Asian style technique.

The traditional way to cook them is to drop them into boiling salted water. when they float to the surface they’re done.  When you cook with Asian dumplings they are sometimes pan- fried, first to give that crunchy exterior, then a splash of water is added, the lid is placed on, and they finish by steaming. This allows for the inside to have a creamy texture.

I decided to give this technique a try with gnocchi.  For this challenge, rather than making the gnocchi from scratch, I decided to buy a good store- bought brand. It turns out, my grocery carries fresh potato gnocchi.

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Prep Time: 5 minutes
Cook Time Total: 12 minutes
Total Time: 17 minutes
Yields: 2 servings

Ingredients:
1/4 each of red and yellow bell pepper, small dice.
2 grated garlic cloves
1 tablespoon of olive oil
1 teaspoon of Kosher salt
1/2 a teaspoon of black pepper
pinch of red pepper flakes ( more if you like it spicy)
1 package of potato gnocchi
1 stick of unsalted butter
1/4 cup water
1/4 cup of freshly grated Parmigiano-Reggiano cheese (more if you like)
Flat leaf Italian parsley for garnish

Directions:
In a preheated sauté pan add olive oil. On medium heat, cook the bell peppers for 2-3 minutes.  Season with Kosher salt, black pepper, and crushed red pepper flakes. Add in the grated garlic and continue cooking for another 1-2 minutes, stirring ocassionally. This next stage goes pretty fast. In another large sauté pan, on medium heat, melt the butter. Add the entire package of gnocchi to the pan. Brown the gnocchi on the one side for 2-3 minutes. Don’t disturb them. The gnocchi needs a chance to brown and caramelize. Once that’s happens, using a spatula,  flip them and saute for another 1-2 minutes on the other side.

Next, add the water. The gnocchi will start to steam. Immediately place on a tight fitting lid (preferably a glass lid). Once all the water evaporates  about 2 minutes, remove the gnocchi from the heat.

Transfer the gnocchi to a large serving bowl. Then grate the cheese over the top and garnish with Italian flat leaf parsley. Serve hot.

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