Posted by Chef Thomas Minchella in Dessert, Gelato
on Sep 17th, 2010 | 14 comments
I honestly loved taking the pictures and writing this post. Writing a post is much easier when you can prepare something that you love so much and you enjoy being able to take pictures and write about it. I love caramel, butter, cream and bacon. Since working with bacon from Eden Farms my relationship with bacon has changed. I use way too much bacon. This bacon is thick cut, smoked and as tender as they come. When I was reading a recipe for salted caramel gelato I wanted to drop everything I was doing and immediately prepare the recipe. Then it came to me: smoked bacon and salted...
Posted by Chef Thomas Minchella in Appetizer
on Feb 3rd, 2010 | 0 comments
I always love to go to Veni Vidi Vici’s with my wife to enjoy chef Jamie Adams potato gnocchi with speck and Gorgonzola cream sauce. The gnocchi are always lite and the sauce has a perfect amount of Gorgonzola.
I just had to try to recreate this dish and sometimes I even add a little Maine lobster or shrimp. When making this dish try to eat as soon as possible, the gnocchi does not hold well over night. I use a russet or bake potatoes. I have used Yukon gold potatoes, but I think they hold to much moisture and become heavy. Don’t reduce the cream too much or the sauce will be...