I need to return this recipe book today (I wrote this blog entry earlier in the week and I still haven’t returned it) , titled, “The Family Kitchen” by Debra Ponzek, since I have already renewed it like three times, but I wanted to remember a couple of recipes from it. I do have a recipe notebook that I normally record favorite recipes in, but I figure I might as well post it on my blog, seeing how I haven’t wrote much here. I would like to make the onion rings as a side dish for dinner sometime this week, when i make chicken.

Also I am starting to get into the holiday, which never happens with me until at least a week before Christmas. Also, I will be making Thanksgiving dinner for the very first time in my natural life, and will be serving about 19 people so I am starting to think about the menu.

So anyways, here are two recipes for today.

Buttermilk onion rings

3 cups buttermilk
1 cup all-purpose flour, plus more for dredging
1 large white onion
4 cups of vegetable oil. for frying
Salt and freshly ground pepper

In a medium shallow bowl, whisk together the buttermilk and flour. Slice the onion crosswise into substantial sliaces about 1/2 inch thick. Carefully separate the slices into rings.

Put the onion rings in the bowl and turn to coat evenly with the buttermilk mixture. Cover the bowl and refrigerate for at least 2 hours and up to 12 hours.

Pour the oil into a heavy, deep pot and heat over medium-high heat until it registers 350degrees F.

Spread some flour on a plate and season with salt and pepper. Lift the onion rings from the buttermilk mixture and let any excess drain back into the bowl. Dip the onion rings one at a time in the flour and turn to coat evenly. Fry the onion rings one at a time in the flour and turn to coat evenly. Fry the onion rings 2 or 3 at a time, turning once, for 2 to 3 minutes, or until lightly golden brown. Life from the oil with tongs and drain on paper towels. Season with salt and serve immediately.

Serves 4; Makes 12 to 14 onion rings.

This one is seriously one yummmy gnocchi recipe. I made it one time, although no one else but me ate it. Hehe, more for me.

Butternut Squash Gnocchi

Gnocchi

1 medium butternut squash, about 2 pounds
1/4 cup olive oil
Salt and freshly ground pepper
3/4 cups whole-milk ricotta cheese
3/4 cup freshly grated Parmesan cheese
1 large egg
1 1/3 to 1 2/3 cups all-purpose flour, plus more for dusting

Sauce
1/2 cup (1 stick) unsalted butter
1 small bunch sage, leaves picked and chopped
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground pepper

Preheat the oven to 350 degrees F

Slice the ends off the butternut squash and cut in half crosswise where the bulb starts. Peel using a vegetable peeler. Cut the bulb-shaped end in half and scoop out the seeds with a spoon; discard.
Cut the squash into 1-inch pieces.

Transfer the squash to baking pan, drizzle with the olive oil, and season with salt and pepper. Roast, uncovered, for 45 to 55 minutes, or until softened.

Mash the roasted squash with a fork or potato masher or process it until smooth in a food processor fitted with the metal blade.

Transfer to a large bowl and set aside to cool for 10 to 15 minutes.

Stir the ricotta, Parmesan, and egg into the squash. Add 2 teaspoons of salt and 1 1/3 cups of the flour. Stir well with a wooden spoon until the mixture forms a soft dough, adding more flour if needed.

Transfer the squash dough to a lightly floured work surface and work the dough lightly to form into a ball. If is sticky, add a little more flour. Transfer to a bowl, cover with a clean dish towel, and refrigerate for at least 2 hours.

Divide the dough into 4 balls. Using your palms, roll each ball on a flat surface dusted with flour into a long rope about 1/2 inch in diameter. Cut these into 1/2- to 3/4-inch-long pieces, or gnocchi.

Bring a large pot of water to a boil and add 1 tablespoon salt. Drop the gnocchi into the boiling water. Let the water return to the boil and when the gnocchi bob to the surface, cook for about 2 minutes. to check for doneness, remove one and cut it in half to see if it’s cooked through.

Brennan just asked me if the Election is tomorrow, and when if the new president will start working when he turns 6.