Eggplant Rolls with Spicy Tomato Sauce

Very easy recipe from Gourmet. Although it's supposed to be a main dish, it really is an appetizer which goes great with a salad.

You can broil the eggplant in the oven instead of using a grill. But make sure you don't cut the eggplant into too thin, they will come apart when you try to roll it.

I like adding basil along with the ricotta.

EGGPLANT ROLLS WITH SPICY TOMATO SAUCE

Ingredients:
1 garlic clove, minced
1/4 teaspoon dried hot red pepper flakes
7 tablespoons olive oil
1 1/2 lb plum tomatoes, chopped
1/2 teaspoon sugar
1 teaspoon salt
1 (1 1/4-lb) eggplant
12 1/2 oz ricotta (preferably fresh; 1 1/2 cups)
1 1/2 oz finely grated Parmigiano-Reggiano (1/2 cup)
3 tablespoons finely chopped fresh basil
1/4 teaspoon black pepper

Special equipment: a well-seasoned ridged grill pan or a gas grill (see cooks' note, below)

Directions:
Make sauce:
Cook garlic and red pepper flakes in 1 tablespoon oil in a 2-quart heavy saucepan over moderate heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened, 15 to 20 minutes.

Grill eggplant while sauce cooks:
Heat grill pan over high heat until hot.

Peel 2-inch-wide strips of skin from opposite sides of eggplant and discard. Holding a knife parallel to a peeled side, cut eggplant lengthwise into 8 (1/3-inch-thick) slices. Brush both sides of slices with 3 tablespoons oil (total), then season with salt and pepper.

Grill slices in batches, turning over once and brushing grilled sides with some of remaining oil, until golden brown and tender, about 4 minutes, then transfer to a tray.

Assemble eggplant rolls:
Stir together cheeses, 2 tablespoons basil, pepper, and remaining salt. Divide cheese mixture among slices (3 to 4 tablespoons per slice), leaving an 1/8-inch border along edge. Roll up each slice, beginning with a short end, and serve rolls topped with sauce and sprinkled with remaining basil.

Cooks' note:
• Eggplant can be grilled using a gas grill. Preheat all burners on high, covered, 10 minutes, then reduce heat to medium. Grill eggplant on lightly oiled grill rack, covered with lid, turning over once, until tender and grill marks appear, 4 to 5 minutes total.

• If you want you can also layer this and bake in the oven just before serving.

Makes 4 main-course or 8 first-course servings.

Grilled Steak Sandwiches with Chimichurri Sauce and Bell Peppers

I used to order extra chimichurri sauce until I found this recipe from Bon Appetit. Now, I prepare it at home:) It is very very tasty.

I grill my steak in a pan, and although it's not barbecued it still comes out great because of the sauce.

I also grill onions and add it to the sandwiches. To me onions are a must with any steak sandwich.

The only thing I do different is to double the sauce, everything else stays as is:) Enjoy....

GRILLED STEAK SANDWICHES WITH CHIMICHURRI SAUCE AND BELL PEPPERS

Chimichurri is an Argentine parsley sauce with bright flavors and a kick from crushed red pepper. To save time: Prepare the fresh parsley and cilantro for the processor by simply cutting off the tops of the bunches and discarding the bottom stems.

Ingredients:
1 cup (packed) fresh Italian parsley
1 cup (packed) fresh cilantro
3 tablespoons white wine vinegar
2 tablespoons chopped fresh oregano
2 garlic cloves, peeled
1/2 teaspoon dried crushed red pepper
2/3 cup plus 1/4 cup olive oil
2 large bell peppers (preferably 1 red and 1 yellow), cut into 3/4-inch-wide strips
2 12-ounce rib-eye steaks
4 sourdough demi-baguettes, halved horizontally

Directions:
Prepare barbecue (medium-high heat). Combine first 6 ingredients in processor; add 2/3 cup oil and puree until almost smooth. Season chimichurri with salt and pepper.

Brush pepper strips, steaks, and cut side of bread with remaining 1/4 cup oil. Sprinkle peppers and steaks with salt and pepper. Grill peppers until tender, about 5 minutes per side. Grill steaks to desired doneness, about 4 minutes per side for medium-rare.

Grill bread, cut side down, until beginning to brown lightly, about 2 minutes. Thinly slice steaks crosswise; divide among bread bottoms. Spoon chimichurri over steak (about 1/4 cup per sandwich), then top with pepper strips. Cover with bread tops and serve.

Recipe Remix:
Toss any remaining chimichurri sauce with potato wedges and roast in 400°F oven until just tender, about 40 minutes.

Makes 4 servings.

Homemade Steak Sauce

A while ago, while checking around for sauces I had found this steak sauce which I like a lot. It's easy to make and makes a not so nice of a cut of steak a better dish to enjoy. So I wanted to have it handy.

You can keep this sauce in the fridge for about a month, if you can keep yourself from using it long before it:)

HOMEMADE STEAK SAUCE

Ingredients:
2 tbsp olive oil
1 x onion, chopped
6 cloves of garlic, minced
1 x 28 oz can of crushed tomatoes
1 cup of red wine vinegar
1 cup of brown sugar
dash of Worcestershire sauce
dash of soya sauce
1 tbsp of Dijon mustard
1/2 tsp of ground ginger
1/2 tsp of chili powder
1/2 tsp each of nutmeg, cinnamon, cumin, caraway seed and coriander

Directions:
Heat olive oil in a large skillet, add onions, and sweat them until they have softened. Add the rest of the ingredients and simmer until the mixture reduces by half and thickens.

Russian Toast with Bananas Flambe & Raspberry-Lime Vodka Sauce

This one is a really elaborate brunch dish, probably best when you have company. I found it when I was looking for vodka drinks, and had to make a note of it. It sounds delicious. And I thought, enough of drink recipes, let's get back to food anyway:)

I have not tried this recipe, but plan on doing so one day. Until then I'm just posting the recipe so that I don't lose it.:) If anyone tries it, please give us feedback.

RUSSIAN TOAST WITH BANANAS FLAMBE & RASPBERRY-LIME VODKA SAUCE

Ingredients:
2 eggs
2 teaspoons sugar
1/2 teaspoon salt

1 teaspoon Vanilla Vodka (see recipe below) or vanilla extract

4 thick (about 1-inch) slices of dense bread, cut diagonally to make 8 triangular half slices
1 cup vodka
2 tablespoons butter
4 tablespoons brown sugar
2 bananas, thickly sliced

Raspberry-lime Vodka Sauce (see recipe below), warmed

1/2 cup creme fraiche or ricotta cheese
1 lime, cut into wedges, to serve

Directions:
Whisk the eggs in a shallow bowl with the sugar, salt and Vanilla Vodka.

Lay the bread slices in a large dish or platter and pour about half the vodka over them.

Melt half the butter in a skillet over a moderate - high heat. Cooking in batches, dip 3-4 vodka-soaked bread slices into the egg mixture and place in the skillet. (Be sure to cover the slices completely with the egg, but do not allow the egg to soak completely through the break or it may break apart.)

Cook the slices until medium brown on both sides, about 2-3 minutes each side. The slices should be crisp on the surface, but tender inside. When ready, cover to keep warm and set aside. Repeat with the rest of the bread.

Add the remaining butter and brown sugar to the pan. As soon as the sugar has completely melted, add the sliced bananas and cook until slightly tender and coated in the butter/sugar mixture, about 1 minute. Add the remaining vodka to the pan and ignite (stand clear!).

Immediately top two slices of toast per plate with some of the bananas flambe and drizzle with Raspberry-lime Vodka Sauce. Add a large dollop of creme fraiche or ricotta cheese and a lime wedge. Serve to applause.

Serves 4

RASPBERRY-LIME VODKA SAUCE

Ingredients:
1 pound fresh raspberries, or defrosted frozen raspberries
2 tablespoons Vodka Simple Syrup (see recipe below)
3 tablespoons freshly squeezed lime juice
Grated zest of 1 lime
3 tablespoons of Lemon Peel Vodka (see recipe below)

Directions:
Combine all the ingredients in a blender or food-processor, pulse to a chunky mixture and store in a glass jar in the refrigerator until needed. Raspberry-lime Vodka Sauce will keep for about a week in the refrigerator.

VANILLA VODKA

Ingredients:
5 vanilla beans
2 cups vodka

Directions:
Split the vanilla pods lengthwise down the center to expose the seeds, keeping the ends of the beans intact.

Place the beans with the vodka in a large jar with an airtight seal. Store in a dark, dry place for at least 4 weeks, shaking the jar several times each week.

When ready, transfer the extract and the beans to a bottle. As you use the extract, top off with more vodka to replenish your supply. The beans will continue to impart flavor for many months.

VODKA SIMPLE SYRUP
Sugar is slow to dissolve, especially in cold food or drinks, so Vodka Simple Syrup to the rescue.

Ingredients:
1 1/2 cups still mineral water
2 pounds granulated sugar
1/2 cup vodka

Directions:
Bring the water to the boil in a large pot. Reduce the heat to moderate, add the sugar and stir until it dissolves completely.

Reduce the heat to low and simmer for 10 minutes until the mixture has a syrup consistency.
Add the vodka, mix well and cool.

Transfer to a jar or container and reserve for use.

In a tightly sealed container, Vodka Simple Syrup keeps indefinitely, though it may begin to crystallize over time. If it crystallizes, simply warm the container in a pot of slow-simmering water.(The recipe can be doubled or tripled as necessary.)

LEMON PEEL VODKA

Ingredients:
4 lemons
3 cups vodka

Directions:
Wash the lemons. Using a zester of vegetable peeler, peel the skin to create narrow ribbons. Scrape away any remaining pith.

Put the peel into a large jar and add the vodka. Store in a dark, dry place for about 2 weeks, shaking the jar occasionally.

Strain through cheesecloth, discard the peel and store in a bottle ready for use.
Makes about 2 cups

Pasta Sauce with Chicken and Peppers

Although it needs to cook for a while, this is such an easy recipe to prepare. I wanted to have a different recipe than the classic tomato sauce recipe for pasta. And I found this basic recipe from Micheal Smith. I love the way he cooks, easy and quick:)

You can make this sauce a bit more sophisticated by adding mushrooms. But cook it separately and add them in during the last 15-20 minutes of cooking because they will let go of their juices if you just add them to the sauce.

Enjoy:)

PASTA SAUCE WITH CHICKEN AND PEPPERS

Ingredients:
6 to 8 chicken thighs
3 tbsp of olive oil
2 x onions, diced
8 cloves of garlic, sliced
1 cup of red wine
1 x red pepper, diced
1 x green pepper, diced
1 x 28 oz can of crushed tomatoes
1 x 156 ml can of tomato paste
Salt and pepper

Directions:
Place a large pot on the stove and turn heat to high. Add oil and begin to brown thighs, skin side down. When skin is golden brown, flip the thighs and brown the other side. Remove and set aside on a plate.

Drain excess fat from the pan and put back over heat. Add onions and stir and scrape up any brown bits on the bottom of the pan. When the onions are golden and caramelized, add garlic. Cook for about 3 minutes.

Add 1 cup of red wine, chicken pieces, peppers, tomatoes and tomato paste. Cover with a lid and let simmer for an hour. Serve over pasta such as penne or rotini.

Cheese Tortellini and Creamy Tomato Sauce

This is the easiest and fastest creamy tomato sauce that you can use with any pasta. I don't remember where I got the recipe from, but it's very versatile, and you can make a lot of changes to it. Such as adding leftover roasted vegetables.

If you want, you can add some white or red wine to the sauce while simmering, I always add a little bit.

You don't necessarily have to use cheese tortellini, try different fillings. This is a great weeknight meal, with great leftovers. Enjoy:)

CHEESE TORTELLINI & CREAMY TOMATO SAUCE

Ingredients:
1/2 Cup minced onion
2 Large garlic, minced
2 Tablespoon olive oil
1 (28 ounce) can crushed tomatoes
Large pinch dried oregano and chili pepper flakes
1/2 tsp. each salt and sugar
1 Cup (8 ounces) whipping cream
1 Pound cheese tortellini
Freshly grated Parmesan cheese

Directions:
In a 10-inch skillet saute onion and garlic in olive oil until soft.

Add tomatoes, rinsing can with 2 tablespoons water.

Stir in oregano, chili pepper flakes, salt and sugar. Simmer, bubbling gently for 10 minutes.

Whisk in cream.

Cook tortellini according to package directions.

Serve sauce over tortellini.

Sprinkle with cheese.

Chimichurri Sauce

I love Chimichurri. It's from Argentina and they use it for steaks which they are famous for. But you can also use it for chicken and fish. It really enhances the taste of any dish you use it with. It's actually great with sandwiches too. You can prepare this sauce and refrigerate it in a glass jar for about a week. You would finish it long before that anyway:)

You can use this sauce to marinade or for basting, or you can just serve it on the table. I love it with fresh bread. I can just eat that and skip a whole meal:)

I've put this recipe together after checking out several recipes out. The amounts can be changed according to your taste, to me this is the best one. If you like heat, you can add about 2 teaspoons of red pepper flakes.

If you like, you can also add cilantro instead of the oregano. It changes the taste a bit, but it's still wonderful.

Be careful not to overprocess. You are just trying to gently blend and just thicken the sauce.

CHIMICHURRI SAUCE

Ingredients:
1 bunch flat leaf parsley (about 1/2 cup)
8 cloves garlic, minced (about 5 tablespoons)
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 lemon wedge (juice of)
1 tablespoon diced red onions
1 teaspoon dried oregano (optional)
1 teaspoon black pepper
1/2 teaspoon salt

Directions:
Pulse parsley in processor to chop.

Add remaining ingredients and blend.

Let stand for 30 minutes at room temperature.

Makes about 6 servings.

Beef Tenderloin Steaks with Mustard-Cognac Sauce

This is an excellent recipe from Bon Appetit. And very easy to make. And it looks like a professional chef has cooked it, so it makes a great presentation meal.

Make sure you use sodium free or low sodium chicken broth. You can even mix chicken and beef broth. Otherwise the sauce will come out very salty.

If you like meat to be medium rare, you can use Jacques Pepin's method of grilling. Sear the steaks in the pan for a couple or three minutes on a side, then transfer them to a 250 degree (or less) oven; let gently cook through. This way you avoid that overcooked exterior and undercooked interior; so you end up with beautiful, even red meat across the width of the steak. Let stand before serving which allows the juices to spread out. You can go on preparing the sauce while the meat is cooking.

If you can, strain the sauce so that you don't have fresh herb bits and pieces to deal with in the sauce. And, try to use fresh herbs whenever you can, it changes the taste quite a bit.

BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE

Ingredients:
6 (7- to 8-ounce) beef tenderloin steaks (each about 1 1/2 inches thick)
Coarse kosher salt
Cracked black pepper
3 tablespoons canola oil
6 tablespoons (3/4 stick) chilled unsalted butter, divided
4 garlic cloves, peeled, smashed
2 fresh thyme sprigs
2 fresh rosemary sprigs

1 cup finely chopped shallots
1/2 cup Cognac or brandy
2 tablespoons tawny Port
3 cups low-salt chicken broth
2 tablespoons Dijon mustard

Directions:
Preheat oven to 250°F. Sprinkle steaks on all sides with salt and pepper. Heat oil in heavy large skillet over high heat. Add steaks and sear until brown, about 2 minutes per side.

Reduce heat to medium-low. Add 3 tablespoons butter, garlic, thyme, and rosemary to skillet. Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 12 minutes for medium-rare.

Transfer steaks to small rimmed baking sheet and keep warm in oven.

Pour contents of skillet into small bowl. Return 3 tablespoons drippings from bowl to same skillet and place over high heat. Add shallots and sauté 2 minutes.

Add Cognac and Port and stir 1 minute, scraping up any browned bits. Add broth and boil until sauce is reduced to 1 cup, about 12 minutes.

Whisk in Dijon mustard, then remaining 3 tablespoons cold butter, 1 tablespoon at a time. Season sauce to taste with salt and pepper. Set aside.

Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks and serve.

Makes 6 servings.

Fried Ravioli and Basic Marinara Sauce

Who even can think about frying Ravioli. Giada De Laurentiis is who:) And it is delicious.

And although her recipe has a store bought marinara sauce, it's easy to make, so I've added the basic recipe below also. It has 1 hour as simmering, which will bring the sauce together, but you don't have to simmer that long.

These make great appetizers if you don't burn the raviolis, which you need to pay attention to. If the oil is too hot, they will burn, and they will burn fast. So don't heat the oil up too much and watch them closely.

You should also try it with different fillings than just cheese, or even different sauces. Enjoy:)

FRIED RAVIOLI

Ingredients:
Olive oil, for frying
1 cup buttermilk
2 cups Italian-style bread crumbs
1 box store-bought cheese ravioli (about 24 ravioli)
1/4 cup freshly grated Parmesan
1 jar store bought marinara sauce, heated, for dipping (OR see recipe below)

Directions:
Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely.

Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

BASIC MARINARA SAUCE

Ingredients:
1 tablespoon olive oil
2 garlic cloves, peeled and minced
1 medium onion, peeled and thinly sliced
1 teaspoon Italian seasoning
2 (28-ounce) cans diced tomatoes in juice
1 (28-ounce) can tomato puree
2 tablespoons chopped fresh parsley leaves

Directions:
Heat olive oil in large Dutch oven over medium heat. Add garlic and onion and cook, stirring, until tender, 5 to 6 minutes.

Add the Italian seasoning and cook for 30 seconds.

Add the diced tomatoes with juice, the tomato puree, and parsley. Stir to blend and reduce the heat to low and simmer for 1 hour.

Pasta with Pancetta and Tomato Sauce

Very easy and delicious pasta recipe from Gaida De Laurentiis. For me it's a base recipe that reminds me to use pancetta which is a great Italian bacon.

To me, it needed to have some herbs, so I've added thyme, which came out great. You can also try basil, or oregano. I'm sure they will all complement the meal. You can also add some red pepper flakes if you like heat in your sauce.

Cut the pancetta to really small pieces, the sauce turns out to be better if they are smaller.

I always let these kind of tomato sauces to simmer for about 30 minutes. The longer you let it simmer, the better the sauce becomes. Enjoy:)

PASTA WITH PANCETTA AND TOMATO SAUCE

Ingredients:
6 ounces pancetta, diced
2 tablespoons olive oil
1 onion, chopped
Sea salt
2 garlic cloves, coarsely chopped
Pinch dried crushed red pepper flakes
1 (28-ounce) can tomato puree
1 pound linguine
1/2 cup grated Pecorino Romano

Directions:
Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes.

Add the onion and saute until tender, about 5 minutes. Season with salt.

Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds.

Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with
salt, to taste.

Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste.

Roasted Chicken With Dijon Sauce

Here is a very easy chicken recipe from Gourmet. It really doesn't get any easier than this and the end result is juicy and a great combination.

The sauce was not thick enough for my taste so I needed to thicken the sauce with some flour. It was also not enough so I had to make more sauce.
I also like adding the chicken back into the pan with the sauce and let the tastes blend for about half an hour.

Enjoy:)

ROASTED CHICKEN WITH DIJON SAUCE

Ingredients:
3 pound chicken parts (thighs, drumsticks, and/or breasts), with skin and bones
1 tablespoon vegetable oil
2 small shallots, thinly sliced
3/4 cup dry white wine
3/4 cup reduced-sodium chicken broth
1/4 cup heavy cream
2 tablespoons Dijon mustard
1 tablespoon finely chopped chives

Directions:
Preheat oven to 450°F with rack in middle.

Pat chicken dry and sprinkle with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Working in 2 batches, brown chicken, skin side down first and turning once, about 5 minutes per batch.

Return all chicken, skin side up, to skillet and roast in oven until just cooked through, 15 to 20 minutes.

Transfer chicken to a platter, then add shallots, wine, and broth to pan juices in skillet and boil, scraping up any brown bits, until reduced by half, 2 to 3 minutes.
Add cream and boil until slightly thickened, about 1 minute.

Makes 4 servings

Black-Bean Tostados with Roasted Tomatillo Sauce and Tostadas

I like every kind of beans, so I've copied this Mexican recipe which tastes great from Gourmet. And you can choose to use only a portion of the recipe too.:)

Use the tomatillo sauce as a separate recipe for steaks or chicken. It really perks up the dish.

I've also added a recipe for making tostadas, which is really easy to make and much tastier than having it store bought. Enjoy:)

BLACK-BEAN TOSTADOS WITH ROASTED TOMATILLO SAUCE
It's the spicy, garlicky tomatillo salsa that really sells these addictive tostadas. Frying store-bought corn tortillas heightens the vibrancy of their corn flavor and creates a crisp foundation for the refried black beans, shredded romaine, lush avocado, and creamy queso fresco.

Ingredients:
6 large garlic cloves, 4 cloves peeled and left whole and 2 cloves coarsely chopped
1 lb tomatillos (8 medium), husked, rinsed, and halved
4 fresh serrano chiles or 2 fresh jalapeños (including seeds), coarsely chopped
3/4 cup coarsely chopped fresh cilantro sprigs
2 cups plus 2 to 3 tablespoons water
1/2 cup finely chopped white onion, rinsed in a sieve and patted dry
1 3/4 teaspoons salt
2 dried avocado leaves (optional), coarse stems discarded

2 (15-oz) cans black beans, rinsed and drained
3 tablespoons vegetable oil
2 (6- to 7-oz) firm-ripe avocados
12 tostadas, recipe below
3 cups thinly sliced romaine (from 1 head)
1 cup crumbled queso fresco (Mexican fresh cheese) or mild feta (1/4 lb)

Directions:
Make tomatillo sauce:
Line a 10-inch heavy skillet (preferably cast-iron; not nonstick) with foil, then heat over moderately high heat until hot but not smoking. Add 2 whole garlic cloves and half of tomatillos, cut sides down, and roast on top of stove until well browned, 4 to 5 minutes (skillet will begin to smoke at this point).

Turn over garlic and tomatillos (tomatillos may stick to foil) and roast until well browned and tomatillos are completely soft, 3 to 4 minutes.

Transfer roasted garlic and tomatillos to a food processor. Discard foil, then line skillet with a fresh sheet of foil and roast remaining 2 whole garlic cloves and remaining tomatillos in same manner, transferring as done to food processor.

Cool garlic and tomatillos to room temperature in bowl of processor, about 30 minutes.

Add chiles, half of cilantro, and 2 tablespoons water to mixture in processor, then pulse until it forms a chunky sauce, adding 1 tablespoon more water if too thick.

Transfer to a bowl and stir in onion and 1 teaspoon salt.

If using avocado leaves, toast, 1 at a time, in a dry 10-inch heavy skillet (without foil lining) over moderate heat, turning every few seconds, until lightly browned and aromatic, about 1 minute, transferring to a plate as toasted.

Bring beans and remaining 2 cups water to a simmer in a 3-quart heavy saucepan, stirring occasionally, then add avocado leaves and simmer, uncovered, stirring occasionally, 20 minutes.

Drain beans in a sieve set over a bowl, reserving liquid. Purée beans, 1/4 cup cooking liquid (reserve remainder), avocado leaves (if using), and chopped garlic in a food processor until smooth.

Heat oil in a 10-inch heavy nonstick skillet over moderate heat until hot but not smoking, then add bean purée and cook, stirring, until very thick, about 5 minutes. Stir in remaining 3/4 teaspoon salt, then remove from heat and keep warm, covered.

Halve and pit avocados, then scoop out flesh in large pieces and cut into 1/2-inch cubes.

If necessary, stir some of reserved bean-cooking liquid in to make bean purée soft and easily spreadable. Divide warm beans among tostadas and spread evenly. Spoon about 1 tablespoon tomatillo sauce over each tostada, then divide avocado among tostadas and top with romaine, cheese, and remaining cilantro. Serve remaining tomatillo sauce on the side.

Tomatillo sauce can be made 1 day ahead and chilled, covered. Bring to room temperature before using.

Makes 6 to 8 (main course) servings.

TOSTADAS

Ingredients:
12 corn tortillas (5 1/2 to 6 1/2 inches in diameter)
About 1 1/2 cups vegetable oil

Directions:
Spread out tortillas on a work surface (in 1 layer) and let dry until leathery, about 20 minutes.

Heat 1/2 inch oil in a 10-inch heavy skillet over moderately high heat until hot enough to make edge of a tortilla sizzle. Add 1 tortilla to oil, pushing down with a long-handled metal spatula to submerge, and fry 15 seconds.

Using tongs, turn tortilla over and continue frying, pushing down into oil with spatula to keep as flat as possible and turning over occasionally, until tortilla is deep golden and bubbling begins to subside, about 1 minute more.

Transfer with tongs to paper towels to drain. (Tostada will crisp as it cools.)

Fry with remaining tortillas, 1 at a time, in same manner.

Tostadas can be made 4 hours ahead and kept, uncovered, at room temperature.

Makes 12 tostadas.

Grilled Vegetable Lasagna with Puttanesca Sauce and Pesto Oil

I'm back from my wonderful vacation/honeymoon and here we go again:)

This is a huge, time consuming, easy and very very tasty recipe from Emeril. But you can just use the idea and take shortcuts:)

You can buy the vegetables roasted at most Whole Foods, and you can definitely buy puttanesca sauce ready. But the oil makes this lasagna, so do prepare this yourself.

These cut the cooking time shorter, but of course doesn't taste as good as you have made it from scratch. But I usually don't like spending 3 hours in the kitchen unless it's a very special day. That's just me:)

If I'm making this from scratch, I do skip the anchovies because I don't like them, and it still comes out good.

You can prepare the recipe with the same amounts and cook in two batches. You can always freeze the second batch and throw it in the oven in the future.

GRILLED VEGETABLES LASAGNA WITH PUTTANESCA SAUCE AND PESTO OIL

Ingredients:
2 pounds ricotta
1 teaspoon salt
Pesto Oil, recipe follows
Puttanesca Sauce, recipe follows

1 1/4 pounds lasagna noodles
Grilled Vegetables, recipe follows

8 ounces mozzarella, coarsely grated

Directions:
Preheat oven to 350 degrees F.

In a medium bowl mix the ricotta cheese with salt and half a cup of Pesto Oil.

Lightly grease a large rectangular baking dish, then spoon 1/2 cup of Puttanesca Sauce onto the bottom of the dish. Cover with a layer of lasagna noodles. Top the lasagna with a layer of ricotta, then a layer of eggplant, zucchini, onion and red pepper, a layer of grated mozzarella, and a layer of puttanesca sauce.

Repeat layering the lasagna, ricotta, vegetables, mozzarella and sauce in this manner until all ingredients have been used, ending with mozzarella on top.

Bake until the lasagna is bubbling and golden brown, about 1 hour and 15 minutes.

Allow to rest 10 minutes before serving, drizzled with some of the remaining pesto oil.

PUTTANESCA SAUCE:

Ingredients:
1/4 cup olive oil
1 cup finely chopped onion
6 cloves minced garlic
2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice
1 cup tightly packed, pitted, chopped Kalamata olives
2 tablespoons tomato paste
2 tablespoons drained capers
2 tablespoons (about 8) minced anchovy fillets
1/2 teaspoon dried crushed basil
1/2 teaspoon dried crushed red pepper flakes
Salt to taste

Directions:
In a large pot heat the olive oil over medium high heat. Add the onion and saute until soft and lightly caramelized, about 6 minutes.

Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes.

Adjust seasoning to taste, cover and set aside.

PESTO OIL

Ingredients:
2 cloves garlic, minced
2 cups loosely packed basil leaves
1 cup extra virgin olive oil
1 teaspoon salt

Directions:
In the bowl of a food processor or blender place the garlic and basil and process on high while adding the olive oil in a steady stream. Continue to process until well blended, season with salt to taste and set aside until ready to assemble lasagna.

GRILLED VEGETABLES

Ingredients:
4 medium zucchini, cut lengthwise into 1/4-inch slices
4 red or yellow bell peppers, roasted, seeded and peeled
2 medium eggplants (about 1 1/2 pounds), cut into 1/4-inch rounds
2 large yellow onions, cut into 1/4-inch rounds
1/4 cup extra virgin olive oil

Directions:
Light the grill or pre-heat the broiler.

In a large shallow bowl, toss the eggplant, zucchini, bell pepper and onion with the oil and salt.
If using the broiler, arrange the vegetables in a single layer on 2 lightly greased or non-stick baking sheets. Grill or broil in batches, turning the vegetables once, until they are tender, lightly browned, and have released most of their moisture, about 5 to 6 minutes per side.

Farfalle with Sausage, Tomatoes, and Cream

Another wonderful pasta with a sauce recipe. If I'm in a hurry to fix dinner, pasta is the dish that I go with. And it can't get easier and tastier than this when making pasta with a sauce. This Bon Appetit recipe really doesn't need any changes, but if you can have some additions to make it richer.

You can add sliced mushrooms to the sauce if you like them. You can also add some goat cheese to the pasta, which goes great with the creamy texture of the sauce. But other than these there is really not much you would want to change with this recipe.

If I don't have sausages handy I use ground beef. Any kind of ground beef, even turkey would work with this sauce.

Serve with some red wine and enjoy:))

FARFALLE WITH SAUSAGE, TOMATOES, AND CREAM

Ingredients:
2 tablespoons olive oil
1 pound sweet Italian sausages, casings removed
1/2 teaspoon dried crushed red pepper
1 cup chopped onion
3 garlic cloves, minced
1 28-ounce can crushed tomatoes with added puree
1/2 cup whipping cream

1 pound farfalle (bow-tie pasta)
1/2 cup (packed) chopped fresh basil
Freshly grated Pecorino Romano cheese

Directions:
Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.

Makes 6 servings.

Lemon Caramel Sauce and Candied Lemon Slices

This sauce is great with crepes. I saw it at Martha Stewart magazine, and the picture looked so delicious.

And it is delicious. The only thing I do differently to the sauce is to add some lemon rind.

The recipe also had an addition of Candied Lemon Slices. I'm adding the recipe below. It takes some time to prepare it, but it's so easy to make.

I have served them with ice cream, and it gives such a fresh taste that you start craving it:) Yum.

LEMON-CARAMEL SAUCE

Ingredients:
1 cup sugar
3 tablespoon fresh lemon juice
1 tablespoon limoncello, (Italian lemon flavored liqueur; optional)
2 tablespoon unsalted butter, cut into small pieces

Directions:
Heat sugar and 1/4 cup water in a medium heavy-bottomed saucepan over medium-high heat, stirring occasionally, until sugar has dissolved and syrup is clear. Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until dark amber.

Remove from heat; whisk in lemon juice, liqueur (if desired), butter, and 2 tablespoons water. (Caramel will steam and spatter.) Serve warm.

The sauce can be refrigerated in an airtight container up to three days. Gently reheat it just before serving.

Makes about 1 1/4 cups

CANDIED LEMON SLICES

Ingredients:
1 large lemon
1 cup sugar

Directions:
Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.

Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.

Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low.

Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour. 4. Transfer to a baking sheet lined with parchment.

Let stand until ready to serve.

Makes 1 dozen.

Pasta with Roasted Provencal Vegetable Sauce

I actually use the sauce recipe as a base recipe for other recipes too. It's really tasty and healthy. It's a recipe from Bon Appetit and I do change the herbs according to what I feel like or have at home, they all seem to add to the sauce.

You can try basil instead of rosemary, oregano instead of thyme etc. Or if you want some heat, you can add some red pepper flakes. Experiment with it, you probably will like most of them.

Adding some black olives also works for me. It makes the sauce a little bit more salty which I love.

Or you can toss in some mushrooms, just add it at the end. Or red pepper if you like it.

Do sweat out the eggplant with some salt before roasting it. This also helps it cook faster for some reason.

Caramelize 1/2 can of tomato paste in a non-stick pan and add it to the tomatoes before adding them to the roasted veggies. This will add a terrific smoky flavor.

PASTA WITH ROASTED PROVENCAL VEGETABLE SAUCE

Ingredients:
1 16- to 18-ounce eggplant, unpeeled, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
2 tablespoons olive oil
2 medium zucchini, trimmed, cut into 1-inch pieces
2 garlic cloves, minced
1 28-ounce can seasoned crushed tomatoes with Italian herbs
12 ounces penne pasta
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme

Directions:
Preheat oven to 400°F. Arrange eggplant and onion on large rimmed nonstick baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast vegetables until beginning to brown, stirring occasionally, about 25 minutes.

Stir zucchini and garlic into vegetables; continue to roast until all vegetables are tender, about 20 minutes longer.

Stir crushed tomatoes into vegetables on baking sheet; roast until heated through, about 10 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle 1/2 cup pasta cooking liquid into small bowl; reserve. Drain pasta.

Return pasta to same pot. Add roasted vegetable sauce and all herbs to pasta and toss to blend. Gradually add enough reserved pasta cooking liquid to moisten as desired. Season to taste with salt and pepper. Transfer pasta to bowl and serve.

Serves 6.

Cafe de Paris Sauce and Butter Recipes

I love the Cafe de Paris sauce for steaks. It is decadent and fattening and it is really bad for you, but it tastes soooooo good, nothing can compare to it:)

When I started looking for the recipe I found out that it's a secret recipe. The original is served at the Paris restaurant called "Cafe de Paris" and they never give the recipe out.

So while looking for the recipe I found a lot of different ones. I'm adding some of the ones that I liked below. There is even a recipe with pork chops, which you can substitute for lamb chops. This sauce is just heavenly with meats.

I have cooked the first recipe, and it actually came out as close as it could get to the sauce I have tasted at the restaurant, so I was very happy with the result. I will be trying the others soon, but for now, let's just say that the first recipe is how I ended up seducing my husband:) I guess it's true about the men's heart via the stomach:))

Serve these with fries where they can be dunked in the sauce. That's how it is originally served and I think it should always be served that way:) Don't forget the wine:) Enjoy....

SAUCE FOR ENTRECOTE CAFÉ DE PARIS

If you do not have Madeira on hand, Sherry makes a fine substitute.

The sauce is prepared in the pan in which steaks are initially seared while the steaks are finishing in the oven in a separate pan or on a baking sheet.

Ingredients:
1 large shallot, minced (about 3 tbsp.)
1 cup Madeira
1 tablespoon anchovy paste or 2 anchovy fillets mashed into a paste
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
1 tablespoon Dijon mustard
1 tablespoon juice from one lemon
3 tablespoons unsalted butter, softened
salt and ground black pepper

Directions:
After transferring the stakes to the oven, set the skillet over medium-low heat; and challenge and cook, stirring constantly, until softened, about one minute.

Add Madeira; increase heat to high, and scrape pan bottom with wooden spoon to loosen browned bits. Stir until liquid is reduced to about 1/3 cup, about six to eight minutes. (If steaks are not yet out of the oven, set skillet off heat and wait for steaks to come out of oven and rest for two minutes before proceeding.)

Add accumulated juices from baking sheet and reduce liquid one minute longer. Off heat, whisk in Anchovies, parsley, thyme, mustard, lemon juice, and butter until butter has melted and sauce is slightly thickened.

Season with salt and pepper to taste. Spoon over steaks, and serve immediately.

Makes 2/3 cup, enough for four steaks.



FILLET STEAK IN CAFE DE PARIS SAUCE (Entrecôt Café de Paris)

Ingredients:
6 beef fillet steaks
2 tablespoon tomato concentrate
4 oz (1/2 cup) Port wine
salt and pepper
4 oz (1/2 cup) beef broth
1/2 tin minced anchovies (probably the small oval tin)
225 grams liquid cream (scant 1 cup)
50 grams butter (1/4 cup)
1/2 tablespoon each of the following:
- cornstarch
- parsley
- marjoram
- oregano
- tarragon
- chives
- mint
- sage
- basil

Directions:
Season meat with salt and pepper.

Melt butter and fry the meat in it according to the individual taste of each person.
Remove the meat and flame the port wine in the pan. Add the cornstarch and all the herbs at once.

Add the broth, the minced anchovies and the tomato concentrate.

Boil for a few minutes, then add the cream, check the seasoning and pour the sauce over the meat.

Accompany with potatoes au gratin, and carrots and green beans which have been sautéd in butter.




CAFE DE PARIS BUTTER

Ingredients:
1 lb. butter, soft when ready to use
1 oz. Ketchup
1/2 oz prepared hot mustard
1/2 oz. capers
2 oz. shallots, roughly chopped
1 oz. parsley, roughly chopped
1 oz. chives
1/2 teaspoon marjoram, dried
1/2 teaspoon dill weed, dried
1/2 teaspoon thyme, dried
10 tarragon leaves
pinch rosemary
1 clove garlic
4 anchovy fillets
1 tablespoon cognac
1 tablespoon Madeira
1/2 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1 teaspoon curry powder
4 grains black peppercorns
juice of 1 lemon
zest of 1/2 lemon
zest of 1/2 orange
1/4 teaspoon salt

Directions:
Combine all the ingredients (except the butter) into a bowl and let it stand in a warm place for 24 hours. Grind into a puree and fold into the soft butter.


GRILLED PORK CHOPS WITH CAFÉ DE PARIS SAUCE
(This recipe serves 6)

Ingredients (for the sauce):
11 ounces whipping cream
8 ounces butter
1/2 ounce brandy
1/2 ounce Madeira
a splash of Worcestershire
1/2 ounce ketchup
1/2 teaspoon dry mustard
2 anchovies
1 teaspoon capers
dash of cayenne pepper
1/4 teaspoon paprika
dash of curry
3 tablespoons chopped shallots
1 clove of garlic, minced
2 sprigs of parsley, chopped
1 tablespoon chopped chives
2 sprigs of fresh thyme, chopped
1/4 sprig of fresh rosemary, chopped
1 sprig of fresh tarragon, chopped
1 sprig of fresh dill, chopped
10 black peppercorns, cracked
juice of one quarter of a lemon
a dash of chopped lemon and orange zest
salt to taste

Directions:
With the exception of the butter and cream, put the rest of the ingredients in a bowl and cover it. Leave the bowl in a warm place in the kitchen to ferment for 24 hours.

The next day, let the butter warm to room temperature. Then whip the butter until it becomes foamy.

Add the fermented ingredients and mix to combine. Return the butter to the refrigerator to cool.

When the butter's set, cut it into chips or pats.

To finish the sauce, put the cream in a saucepan and heat it until it reduces by about half then slowly whisk in the butter chips. Check and adjust the seasoning and keep warm until ready to serve.

Ingredients (for pork chops):
6 center-cut pork chops
3 heads of Belgian endive
3 ounces of butter
1 teaspoon sugar
salt and pepper to taste

Directions:
Season pork chops with salt and pepper. Broil or grill chops on both sides.

Meanwhile, remove the leaves of the endive heads, cutting a small wedge out of the bottom end of each leaf to remove the white, tough portion.

Heat the butter in a large sauté pan and add the endive leaves. Sauté the endive leaves on each side until they take on a nice, brown color.

When done, arrange four or five endive leaves on each plate in a fan. Place a pork chop on top of the endive leaves and spoon the Café de Paris sauce on top and serve.

CAFE DE PARIS BUTTER

Ingredients:
225g Unsalted butter, softened
Touch tomato ketchup
1/2 teaspoon English mustard
2 Chopped shallots, very finely
2 tablespoons Chopped parsley
2 tablespoons Chopped tarragon
1 Clove of garlic crushed
1 tablespoon Brandy
1/2 teaspoon paprika
Dash Worcester sauce
Pinch curry powder
Zest and juice of 1 lemon
Salt and freshly milled black pepper

Directions:
Mix all ingredients well and roll in cling film, chill well. Cut and remove the cling film and top the cooked steak.

Garlicky Eggplant Salad with Tomato Sauce

This one is an easy appetizer/salad recipe from Food and Wine which tastes wonderful. I think it is a Moroccan recipe and I have made some Turkish changes to it:)

Instead of steaming the eggplant I char it on open flame on the gas burner. I like the smoky taste better, and I'm used to charring it. Use a pizza pan that has holes all around if you don't want to have a mess in your hands. It takes a little bit longer but it's much easier than cleaning the gas burner:) When it was done, I took the skin off and I just mashed it with a fork instead of cutting it into pieces.

If you don't have canned tomatoes, you can use fresh tomatoes instead. I actually prefer it that way. You can just add some canned plain tomato sauce. A small can (about 8 oz. should be enough).

Don't add the lemon all at once. Taste it as you add a bit at a time. To me, the recipe was too lemony. And taste it before you add the cilantro. I skip it, to me the dish tastes better without it.

GARLICKY EGGPLANT SALAD WITH TOMATO SAUCE

Ingredients:
2 pounds small eggplants, peeled and cut into eighths
6 medium garlic cloves, halved
2 tablespoons olive oil
one 28-ounce can peeled Italian plum tomatoes, coarsely chopped and juices reserved
1/2 cup cilantro, coarsely chopped
1 teaspoon cumin
1 teaspoon sweet paprika
1/8 teaspoon crushed red pepper
2 tablespoons lemon juice
salt and pepper to taste

Directions:
In a large saucepan fitted with a large steamer basket, bring 1/2 inch of water to a simmer. Add the eggplant and garlic to the steamer. Cover the saucepan and steam the eggplant over moderate heat until tender, about 20 minutes.

Meanwhile, in a large, deep skillet, heat the olive oil. Add the chopped tomatoes and their juices along with the cilantro, cumin, paprika and crushed red pepper. Cook over moderately high heat, stirring occasionally, until thickened, about 15 minutes.

Drain the steamed eggplant and garlic in a colander, pressing gently to extract any excess water. Transfer to a bowl and finely mash the garlic and coarsely mash the eggplant with a fork, then scrape them both into the tomato sauce. Add the fresh lemon juice and simmer over moderate heat for 5 minutes, stirring a few times.

Season the eggplant with salt and pepper and transfer to a serving bowl. Serve the eggplant salad at room temperature or lightly chilled.

Makes 6 servings.

Bbq Onion Steaks with Honey-Mustard Sauce

If you are barbecuing, try these onions as a side dish to anything you are preparing. You will keep on making them once you taste them:)

If you don't have summer savory like I don't:) use thyme instead, it works just as well. If you want, you can also use a little bit of sage with the thyme.

I don't like sweet sauces all that much, so I cut down the honey to 2 tablespoons.
It does take longer to cook than what the recipe suggests, which is another Bon Appetit recipe. So, calculate your timing accordingly.

I have tried making these on my panini maker, but it just doesn't work, so don't bother with it, but it should come out ok in a pan (I haven't tried yet).

BBQ ONION STEAKS WITH HONEY-MUSTARD SAUCE

Ingredients:
1/4 cup olive oil
2 tablespoons (1/4 stick) butter, melted
1/4 cup Dijon mustard
1/4 cup honey
1 tablespoon chopped fresh summer savory
1 1/2 teaspoons Worcestershire sauce
2 large sweet onions (such as Walla Walla, Vidalia, or Maui), peeled, cut horizontally into 1/2-inch-thick slices

Directions:
Prepare barbecue (medium-high heat). Whisk oil and butter in small bowl. Whisk mustard and next 3 ingredients in another small bowl.

Run 2 thin metal skewers or soaked bamboo skewers parallel through each onion slice, placing skewers about 1 1/2 inches apart to keep slice intact. Trim ends of bamboo skewers. Brush both sides of onion slices with oil mixture. Place onions on grill and cook until beginning to char, turning and brushing often with oil mixture, about 11 minutes.

Brush top side of onions with mustard mixture and cook until mixture begins to bubble, about 2 minutes. Turn onions; brush with mustard mixture and grill until beginning to caramelize, about 1 minute longer. Transfer onions to plate. Brush with mustard mixture.

Makes 4 to 6 servings.

Potato Gnocchi with Gorgonzola Sauce

Gnocchi is so easy to make that it makes no sense to buy it ready. Plus it tastes so much better. But it is time consuming, so time yourself accordingly.

Be careful with the sauce, if you don't like Gorgonzola, it won't taste good to you. You can still use the gnocchi recipe, which is a great base recipe. Just use another sauce, such as a creamy mushroom sauce or a marinara sauce. You can basically use any pasta sauce that you like.

If you do like Gorgonzola, keep in mind that this is a heavy meal, and with the cheese, it will become heavier. But, it is the ultimate comfort food:)

POTATO GNOCCHI WITH GORGONZOLA SAUCE

Ingredients:
1 pound baking potatoes, washed
Vegetable oil
Kosher salt and freshly ground black pepper
1 large egg
Pinch of grated nutmeg
1/2 cup, plus 2 tablespoons all-purpose flour
2 cups milk
1 cup water
1 teaspoon olive oil
1 cup heavy cream
1 pound Gorgonzola
Chopped fresh chives
Grated Parmesan cheese (optional)

Directions:
Pierce potatoes several times with fork. Microwave until tender, turning once, about 16 minutes total.

Remove and cool completely. Peel the potatoes, discarding the skin, and place in a bowl. With a hand potato masher, mash the potatoes until smooth. Season with nutmeg, salt and pepper. Add the egg and 1/4 cup plus 2 tablespoons of the flour. Sprinkle the remaining 1/4 cup flour on a baking sheet, lined with parchment paper. Turn the dough onto the floured surface and roll into a log, about 1-inch thick. Cut the dough into 1-inch pieces. Roll each piece across the tines of a fork.

In a large saucepan, combine the milk, water, 1 teaspoon olive oil, salt and pepper. Bring the liquid just to a boil. Add the gnocchi and poach for 5 minutes. Remove the gnocchi with a slotted spoon and drain.

Place the cream in a saucepan over medium heat. Bring to a simmer. Whisk in the cheese and season with salt and pepper. Toss the gnocchi with the cream sauce. Spoon onto a large serving platter. Sprinkle with chives and Parmesan, if desired; serve.