Two nights ago when we strolled down State St. during Market Night in Redlands, I came across white beets. I bought them and cooked them in the pressure cooker, but they came out too tender. So after a day of thought I remembered my recipe for Beet Gnocchi with Rosemary Butter. The only alterations I made to the recipe were (1) I used white beets and (2) I pan-fried the gnocchi after they had cooked in the rosemary butter. That way they had a golden crunch to the outside. They tasted great and Syd even thought they tasted like french fries.
Here are the uncooked white beet gnocchi...
And here they are cooked and golden crunchy....
And since Steve's dad has been visiting us we have been able to spend time "talking shop" about cooking. We had a conversation about chocolate mousse and that led me to pull out my a passion for desserts book by Emily Luchetti. I found a recipe for a white chocolate mousse that was part of her Coffee Chocolate Towers. I made the chocolate cake yesterday, visited the baking store in Redlands this morning to buy the molding rings, and then made the mousse filling and assembled the dessert today. The end result....
The only thing that made it better than the picture in the book was the fact that we could taste it. Very rich and silky smooth, and more than half of mine is saved for tomorrow. But my father-in-law managed to eat it all! Like he said, this recipe is "a keeper."
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