Chèvre · Gnocchi · Peas · Potatoes

Spring Gnocchi Two Ways


Why are they called “Spring” gnocchi?  Well, partly because of the color – the green ones, that is.  And partly because the chives in the second version are among the first greens we have sprouting up in our yard every March.  I could have combined everything into one batch of gnocchi, but I thought it would be fun to have two different flavors, and two different shapes.  Plus – twice as much gnocchi!

So here’s how it all evolved…

Breads and Crackers · Tuesdays With Dorie

TWD Irish Soda Bread


This week’s Tuesdays with Dorie:  Baking With Julia recipe is Irish Soda Bread (which I’m sure many of us baked last week as part of a St. Patrick’s Day menu).  I baked mine while I was simmering corned beef inside and smoking another brisket to make pastrami outside.  I didn’t take a lot of pictures of the bread, unfortunately, but it’s such a simple bread – only four ingredients – there really wasn’t a whole lot to take pictures of.