RECIPES

Root Vegetable Soup

with Cinnamon Crème Fraiche

For the soup-

1 Tablespoon olive oil

1 cup onion, peeled and sliced

2 garlic cloves, minced

5 cup mixed root vegetables, (any variety) peeled and sliced ½”

water as needed

salt to taste

½ cup heavy cream

-In a small pot set over a medium flame, add the oil and cook the onions and garlic to soften.

-Add the root vegetables

-add just enough water to cover the ingredients.

-Simmer until the root vegetables become very tender. Puree

-Season lightly with salt if needed.

For the cinnamon crème fraiche-

¼ cup crème fraiche

1 Big pinch of ground cinnamon

water if needed

-combine the crème fraiche and cinnamon, adjust the consistency with water if needed

AppleCobbler

for the filling-

4 cups apples, peeled and diced 1/4"

¼ cup sugar

zest and juice of ½ lemon

1 t cornstarch

-toss all ingredients together, mix well

for the oat topping-

2 oz butter, cubed

½ cups brown sugar

½ cup oats

¼ cup flour

-cut the sugar and butter together until large crumbs form

-mix in the flour and oats until just combined

to finish the cobblers-

-place fruit into the bottom of a 2” ramekin

-cover completely with the oat topping, sprinkle with a little more granulated sugar and bake at 400 until the fruit is bubbling and the crust is light golden brown

Ricotta Gnocchi

Makes a lot of gnocchi!

(the uncooked gnocchi shapes can be frozen for later use)

4 # russet potatoes, washed & baked until done

2 ¾ - 3 cups AP flour

6 large egg yolks

3 tablespoon salt

½ cup chives, sliced

1# ricotta cheese

-Scoop out the flesh from the potatoes and press through a ricer. Add the ricotta and fold in.

-Place on a floured surface and make a well. To the well add

1 cup of flour, then the egg yolks on top and 1 cup of flour and the salt.

-Chop the potatoes into the flour and eggs. Add more flour if necessary, the final dough should be homogenous and slightly tacky feeling

-Roll the dough into a ball. Tear off manageable pieces and roll into a long snake-like shape, about ½” thick. Slice into ½” pieces and toss in flour. The finished shapes should resemble little pillows.

-The gnocchi should be boiled until they float, drained and tossed with a little olive oil.