appliances

Recipe: Creamy Gorgonzola Gnocchi

(1-pound) package gnocchi

olive oil

unsalted butter

shallot, thinly sliced

asparagus,

peas, frozen

gorgonzola, crumbled

heavy cream

Parmesan

The Kitchn

Danielle Ceribo

Step 1

Bring a pot of salted water to boiling. Prepare gnocchi according to package directions.

Step 2

Meanwhile, heat butter and olive oil in a skillet over medium-high and sauté shallots until translucent.

Step 3

Add asparagus, cooking about 5 minutes, just until tender. Season with salt and pepper to taste. Transfer to a bowl.

Step 4

Pour cream into pan. Reduce heat to medium heat. Add gorgonzola, stirring until melted. Reduce heat to low. Just before you&#x27;re draining the gnocchi, add peas and stir.

Step 5

Drain gnocchi and immediately add to cream sauce. Mix until coated, then add asparagus and shallots to pan. Toss to combine. Cook until heated through. Sprinkle with Parmesan. Season to taste with salt before serving.

The creamy, buttery sauce will upgrade everything from eggs benedict to asparagus.

How To Make Hollandaise Sauce in a Blender

lemon juice

salt

cayenne pepper (optional)

Broken sauce: If your sauce does break, all is not lost. Here are a few things to try, in order of desperation:First, stop adding more butter, and let the blender run for about 30 seconds. If the sauce looks good, you can continue adding butter.Second, try blending in a few teaspoons of hot water. Run the blender for 30 to 60 seconds. If the sauce looks good, you can continue adding butter.Third, add another yolk: Pour whatever you have in the blender into a measuring cup. Add a yolk and a teaspoon of water to the blender, and start it running. Slowly stream your broken sauce into the blender with the new egg yolk. If it looks good, then you can keep adding the remaining butter.If the finished sauce breaks before you serve it: It can be tricky to rescue a finished sauce that has broken during its wait for the breakfast table, but there are a few things you can try. If the sauce is still warm, transfer it to a blender and blend for 30 to 60 seconds. If the sauce has cooled, warm it for a few seconds in the microwave until it feels warm (not hot) when you touch the liquid with your finger, then blend it for 30 to 60 seconds. Serve this hollandaise sauce immediately.

Emma Christensen

Melt the butter. Use 8 tablespoons butter for a thick hollandaise for dipping or dolloping; use up to 16 tablespoons to make a thinner, pourable sauce. Cut the butter into a few large pieces and place in a microwave-safe measuring cup. Microwave in 30-second bursts until the butter is completely melted. Use the butter when it is no longer piping hot, but is still very warm; if it is no longer warm, re-warm the butter in the microwave. (Alternatively, melt the butter in a small saucepan over medium-low heat.)

Blend the yolks, lemon juice, and salt. Place the egg yolks, lemon juice, and salt in a blender and pulse to combine.

With the blender running, slowly stream in half the warm butter. With the blender running and the top open, slowly stream in the warm butter — start with a few drops, then a thin drizzle. Once you&#x27;ve added about half the butter, check the sauce (you can stop the blender if you need to). If it looks grainy or separated, see &quot;Fixing a Broken Sauce,&quot; below.

Continue adding butter in a steady stream. If the sauce is looking good, you can pour the butter a little more quickly in a steady stream. Continue pouring the butter and occasionally checking the sauce until the sauce is as thick or thin as you&#x27;d like, or you&#x27;ve added all the butter. When done, the hollandaise should be light yellow with a smooth, uniform consistency.

Taste and adjust the sauce. Stop the blender and taste a small spoonful. It should taste rich, buttery, and slightly tangy. Stir in a little salt, cayenne, or lemon juice, if needed. If the sauce seems a little too thick to you, blend in some water a tablespoon at a time until the sauce is as thin as you like it.

Step 6

Serve the sauce. Hollandaise is best served as soon as it&#x27;s ready, while still warm. If you need to, you can transfer the sauce to a double-boiler and keep it warm over low heat on a back burner, or set over a bowl of very hot water, for about an hour. The thicker and more mayonnaise-like the hollandaise, the more stable it tends to be; thinner sauces will break more easily — especially if they are held for too long before serving or if they get too cool. See &quot;Fixing a Broken Sauce,&quot; below, for more information.

Slow Cooker Chicken &amp; Rice Biryani

basmati rice

water

milk

saffron threads

onions

ghee

ginger,

garlic,

tomato,

plain yogurt, store-bought

garam masala, store-bought

coriander

Indian red chile

turmeric

(1 1/2-pound) Cornish game hens,

cashews

golden raisins

Neela opts for Cornish hens for flavor and size, which she finds has stronger &quot;chicken&quot; flavor. If you can&#x27;t find Cornish hens, a small 4-pound chicken will work.Reprinted with permission from The New Indian Slow Cooker by Neela Paniz, copyright (c) 2014. Published by Ten Speed Press.

Hali Bey Ramdene

In a bowl, wash the rice gently in several changes of cold water until the water runs clear. Drain it and soak it in warm water for 20 to 30 minutes. Boil 6 cups of water in a large saucepan. Add 1 teaspoon of the salt when the water comes to a full boil. Add the rice and stir a few times, cooking it for 4 to 5 minutes, until it is two-thirds cooked. (The longer the rice has soaked, the less time it will take to cook.) Drain the rice in a sieve, run cold water through it for a minute, and then spread it on a large platter or cookie sheet to cool. Set aside.

Heat the milk over low heat in a small pan until warm to the touch; remove from the heat and add the saffron threads to bloom. Set aside.

Slice 1 onion and coarsely chop the other. In a skillet, heat 3 tablespoons of the ghee over high heat and fry the sliced onion, stirring constantly, until dark brown and crisp, 8 to 10 minutes. Leaving as much of the ghee as possible in the skillet, transfer the browned onions with a slotted spoon to a paper towel-lined plate and set aside.

Add the chopped onion to the same skillet and sauté over medium-high heat until it is lightly browned, 6 to 8 minutes. Transfer these browned chopped onions, along with the ghee from the skillet, to the bowl of a food processor. Add the ginger, garlic, and tomato and process into a paste. Add the yogurt, along with the garam masala, coriander, red chile, turmeric, and 1 teaspoon of the salt and process to blend for 1 minute. Transfer the marinade to a large mixing bowl and add the Cornish hen pieces. Sprinkle with the remaining 1 teaspoon salt, mix well to coat, and set aside for 30 minutes.

Heat the slow cooker on high for 15 minutes before use. Spread the remaining tablespoon of ghee on the bottom and one inch up the sides of the slow-cooker insert. Layer the marinated hen pieces evenly, and use a wet paper towel to clean any marinade off the sides of the insert before continuing.

Sprinkle half the fried onion slices over the hens, then half the saffron milk, along with some of the strands, half the cashews and raisins, and half the sliced serrano chiles. Cover these ingredients with all of the rice and repeat with the remaining fried onions, saffron, cashews, raisins, and chiles.

Step 7

Cover the insert of the slow cooker with aluminum foil, and fold the foil over the sides of the slow cooker. Place the lid on the cooker and cook on low for 4 hours.

Step 8

Remove the insert from the cooker and let the biryani stand for about 5 minutes. Serve hot.

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