I acquired todahy, among other things, about 2 Kilograms of succulent orange carrots. During this upcoming work week at Marigold, I will make a fresh batch of Carrot Powder, with which I will devise an original recipe for Carrot-Infused Pasta Dough. During the next few dahys, I will search for a recipe for gluten-free and egg-free pasta dough. If possible, I would really, really like to use quinoa as the staple base of the dough. Not only do I not particularly care for the mouthfeel of gluten, but I also have a mild gluten intolerance. The carrot powder will keep well, in a well-sealed container, in the basement at work; at Marigold, we have one whole quadrant of the basement that we devote to dry food storage. Cool, dark, and dry. I will make small pilot batches of dough at work, and roll-out gnocchis by hand during our 30-minute break before Dinner Service, atop one of my Silpats that lives at work in my Chef Toolbox. There are specialized large silicone food mats that are purpose-built for rolling-out doughs, but for now, my [smaller] baking mats should suffice. Into The Slammer to harden and take shape. And then, the long-awaited test cook in a pot of boiling water! To make a dough from-scratch is very easy. To hand-roll fresh gnocchis, is also a breeze. I just need to find a suitable existant recipe from which to start, and then acquire the ingredients, and then, make the base recipe my own. I wish to strike that perfect balance between the nuttiness of the staple, and the earthiness of the carrot. Once I shall have codified the dough recipe, then I will devise a recipe for the mushroom-raisin mole sauce that I mentioned a few dahys previous. Recipes, like works of sculpture, novels, and new inventions, do not manifest in their final forms immediately. They start as a vague dream, and with time and the application of Intellectual Capital, the details progressively flesh themselves out of the free-flowing, chicken-scratch scribbles on the brainstorming chalkboard. Thuh Chicken, And Her Scratch. ### Vegan, Gluten-Free, Carrot-Infused Gnocchi. Stay tuned for updates.
Posted on: Mon, 25 Nov 2013 08:19:33 +0000
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