I say it worked pretty well this time. (A portion already gone with pasta, too quick for a photo...) Had to take off the flame earlier than I originally thought, it was still cooking on the side in the residual heat, so I have to make a note of that (so next time it's not accidentally good, but on purpose).
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Sunday project cooking: we made a big batch of enchilada sauce. Three individual one-cup (it's about 115 mL) aliquots for the freezer and a seared pork loin and cut up cabbage tossed with enchilada sauce slow-braising in the oven. After a rest and some cleanup, I shall attempt tostones, which I have never tried to make before.
Spent the day making future food. Kimchi on the left, saukraut on the right and in the middle an experiment combining pickled and Mayak eggs. I should probably be shunned by both cultures for this. Not shown 24h sous vide ham hock, and some cabbage soup which is only a few minutes hence future…
The gluten-free stuff at the supermarket looked mummified, so I made gnocchi from scratch instead. Turned out much bettter than I expected, for less money. I’m never going back. - russet potatoes, baked and cooled - random mix of cassava, rice and chickpea flour because that’s what I had around. About 30% of the volume of the potatoes - salt and olive oil
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I did a somewhat less than thorough job of taking the skin off the potatoes then mashed them just until I could detect no lumps. Next time I’ll mince the skins and add them back. Then folded in the rest of the ingredients until well mixed. The internet shows pictures of someone forming the gnocchi much like rolling out pasta, but my dough was too potatoey for that so I just pinched off pieces. I suspect a larger flour ratio would help them look neater & hold together better, but these were fine. Then boiled with asparagus until they floated & served w/pesto. Leaning in to chickpea flour more would make this a good vegan option.
