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Princeton Club – East
1726 Eagan Road
Madison, WI 53704
608-241-2639
princetonclub.net

 

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Say Hello to “Mac” and Cheese

Gnocchi Mac and Cheese -- rich and creamy, easy to make, and unbelievably good | gimmesomeoven.com

INGREDIENTS:

  • 2 (1-pound) packages *DeLallo mini potato gnocchi¬†or 3 (12-ounce) packages DeLallo gluten-free potato and rice gnocchi)
  • 3 tablespoons cornstarch
  • 1 cup vegetable or chicken stock
  • 2 tablespoons butter or DeLallo extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 cup milk, warmed
  • 1 1/4 cups freshly-grated¬†fontina cheese
  • 1 cup freshly-grated¬†sharp cheddar cheese
  • 1/2 cup freshly-grated Parmesan cheese
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon finely-ground black pepper, or more to taste
  • (optional toppings: finely-chopped fresh parsley or basil, extra Parmesan cheese)

 

DIRECTIONS:

Cook the gnocchi in a large stockpot of boiling water, according to package instructions.  Drain and set aside.

Meanwhile, as you are waiting for the water to come to a boil and for the gnocchi to cook, make your cheese sauce.  Begin by whisking the cornstarch and the vegetable/chicken stock together in a small bowl until the cornstarch is completely dissolved.  Set aside.  (Be sure that the stock is room temperature or cooler, otherwise the cornstarch will not dissolve.)

Heat butter or olive oil in a (separate) large saucepan or saute pan over medium heat.  Add garlic and saute for 1-2 minutes, stirring occasionally, until fragrant.  Stir in the cornstarch mixture, and whisk until combined.  Add in the milk, and whisk until combined.  Continue cooking, whisking constantly, until the mixture reaches a low boil.  Then remove from heat, and stir in the cheeses until they are melted and smooth.  Season the sauce with salt and pepper, to taste.

Combine the cooked gnocchi and cheese sauce in the large stockpot, and toss together until the gnocchi are evenly coated.  Serve immediately, topped with optional toppings if desired.

Gluten 101

Gluten is a general name for the proteins found in wheat (durum, emmer, spelt, farina, farro, KAMUT¬ģ khorasan wheat and einkorn), rye, barley and triticale. Gluten helps foods maintain their shape, acting as a glue that holds food together. Gluten can be found in many types of foods, even ones that would not be expected

The Big 3: Wheat, Barley, Rye

Wheat is commonly found in:

breads
baked goods
soups
pasta
cereals
sauces
salad dressings
roux

Barley is commonly found in:

malt
food coloring
soups
malt vinegar
beer

Rye is commonly found in:

rye bread, such as pumpernickel
rye beer
cereals

Triticale is a newer grain, specifically grown to have a similar quality as wheat, while being tolerant to a variety of growing conditions like rye. It can potentially be found in:

breads
pasta
cereals

Selection and storage

Mature papaya is usually harvested once its skin slightly turn yellow. Organic papayas generally left to ripen on the tree; however, care should be taken since over-ripe fruits actually fall off from the tree on their own and get spoiled.

raw green unripe papaya fruit.
Raw, unripe green papaya.

In the markets, papayas come in various sizes and stages of maturity; therefore, select the one based on your serving size and timing. Choose the one with intact skin without any surface cracks, bruises or cuts. Unripe fruits can be kept at room temperature for few days but ripe ones should be stored inside the refrigerator. Bring it back to normal temperature when it is to be eaten to get its natural taste and flavor.

Unripe green papaya is cooked as a vegetable in many Asian and Pacific regions. However, it should not be eaten raw as it contains toxic alkaloids in its milky latex.