October 19, 2008
Try Again
Maybe you haven’t seen Jacques Pépin latest PBS shows. You might find episodes here. What got me excited was how he prepared store bought gnocchi (you might call it scrambled eggs and potato dumplings).
I’ve got a hard on for pasta Carbonara. So simple, and yet so hard. Mine is pretty OK. Mexican salsa doesn’t have a lot of ingredients either, yet there’s a lot ways to make it. Took me a while, but my salsa is not half bad. Bread is like that too. A few ingredients, so many results. Ten years ago, I couldn’t make decent salsa, pie dough, dumplings, sourdough bread or tortillas.
Jacques made his gnocchi with shaved truffles and truffle oil. Well, good for him. No truffles for me. I won’t buy gnocchi or truffle, too costly. I failed horribly 10 years ago at making my own gnocchi. That was then. Perhaps I know more now? A gnocchi carbonara?
Spuds are being harvested as I write this. They won’t get cheaper. A learning opportunity.