The turducken of pasta: a gnocchi inside a pierogi topped with camembert inside bannock. It is an Italian/Ukrainian/Scottish/Native/French with herbs. It looks kind of like Scottish eggs, doesn’t it.
It has cuttings of garlic chives around for dipping.
Started with boiling pierogis and letting them cool enough to touch again. Same with the gnocchi.
(Incidentally if you ask at stores for gnocchi pronounced NO key, they don’t know. If you ask for GAH naw chi, they do.) The cheese-potato pierogis contrasted with the gnocchi. If I could have found the tomato or spinach gnocchi I would have used the onion-potato pierogis.
Top those with cheese and go heat up the cast iron pan on the bbq. Alternately I saw recipes saying oil your bbq rack and put it on directly. It seems like a way to lose them into the flame.
Bannock is a pretty adaptable bread based on what you have.
2 cups flour
1 tsp baking powder
couple pinches of salt
big pinch sugar
what herbs that could be trimmed: rosemary, sage, a green onion, chives
1/4 cup finely chopped butter
a cup of water
make a soft dough to roll out.
Wrap and roll.
I fried in walnut oil because it’s good to mix up the base oil flavour at times.
They puffed a little.
It makes enough for 3 or 4 people.
And those truffles from yesterday? From Bernard Callebaut at 256 Dalhousie Street. Because Cyclie is closed Mondays and Tuesdays and I forgot to check. These were pretty good tho!
Marvellous ice wine and dark chocolate. (Or maybe that one’s raspberry. They’re hard to tell apart from looking.)
Did you notice there’s The Ultimate Chocolate Blog?