I HEART PROVIDENCE: The People’s Confessions

I HEART PROVIDENCE: The People’s Confessions from Mike Ritz on Vimeo.

Those of us who live in Providence already know how great our capitol is. Now is the time to share that love with the rest of the world…to attract others who understand our creative will, friendly community, and appreciation for personal liberty and independent thought. Showing others our great city will bring opportunity. We welcome newcomers who share our vision and bring ingenuity and innovative ideas that meld into our community consciousness. We are the smallest state in the country, but we have the BIGGEST heart.

“The People’s Confessions” is a free online video that we encourage everyone to link to and upload to as many websites and online forums as possible. Saturate the internet with our Providence love. Have visitors coming from out-of-state? Send them our video. Have co-workers, family, and friends around the world? Send them our video. “The People’s Confessions” is Providence’s business card – distribute it.

WE HEART PROVIDENCE!
Owen Johnson & Mike Ritz

Wintertime Farmer’s Market: Recipes from 3-14-09

Chef Branden Lewis and his culinary students from The Genesis Center conducted a cooking demonstration using all of the ingredients found at yesterday’s farmer’s market in Hope Artiste Village, Pawtucket.

Here are the posted recipes as promised. Enjoy.

Winter Harvest Gnocchi with Fresh Veggies
By: Chef Branden Lewis & The Genesis Center Culinary Arts Program

Finally a recipe that allows you to mix and match your favorite winter fruits, veggies and miscellaneous market fare as you see fit! It even works in the summer!

Servings:     2 dinner-sized portions

Ingredients for the Gnocchi:

1½ pounds
Large Baking Potatoes, scrubbed clean, rubbed w/ oil & salted

5 oz
All Purpose Flour

1½ fl oz
Olive Oil

1 each
Egg

To taste
Salt & Pepper

As needed
Extra Flour for Rolling

2 quarts
Boiling Salted Water (1 tablespoon of butter can be added)

Ingredients for the sautéed dish:

1 tablespoon
Olive Oil

1 teaspoon
Butter (optional)

2 ea
Large Garlic Cloves, sliced thinly

To taste
Salt & Pepper

12 oz
Favorite Winter Squash, such as Butternut or Acorn, peeled and diced into ½ inch cubes

8 oz
New England Apples (any variety), either halved then sliced or instead diced into ¼ inch cubes

4-6 oz
Favorite Greens, such as Pea Greens, Kale or Bok Choy, sliced thinly

1-2 oz
Favorite nuts or nut blend, toasted (optional)

To taste
Parmesan Cheese

Preparation for the Gnocchi:

To begin, bake the potatoes until they are fork tender (about 45 minutes to an hour based on size). Immediately after, peel the hot potatoes with a pairing knife while being careful not to burn yourself—do not let the potatoes cool down.

Next, run the potatoes through a food mill or a ricer to puree and remove lumps, then weigh out 1 pound (16oz) of the still hot pureed potato). Lay the pound of potatoes down on large piece of parchment and form them into a big donut. Then, pour the flour into the donut hole and make a well in the center. In the well add the egg, olive oil and S&P to taste. Lift one side of the parchment and fold it over to meet the other side while pressing the mix onto itself and avoiding spills. Unfold, turn 90 degrees and repeat until a dough forms.

Next, dust your countertop with a little flour and form the dough into a long tube by rolling it up and down against the counter with your hands. Once the tube is about an inch wide, begin slicing it every ½ inch. Dust your hands with flour and roll each piece into a ball. Then, either press the ball into the back of a fork to form a gnocchi shape, or use a gnocchi board to roll the balls across. Add to salted and buttered water immediately. By rule, gnocchi will float when they’re done cooking.

Preparation for the sautéed dish:

Heat olive oil is a large sauté pan and add the butter (if using), garlic and S&P. As soon as the butter becomes foamy, add the boiled (and drained) gnocchi and brown it over medium-high heat for about 3-5 minutes.

Next, remove the gnocchi from the pan and set aside. Lower the heat to medium and add the squash, continuing to cook for 5 more minutes. Add the apples and continue for 3 more minutes. Once tender, add the gnocchi back along with the greens and nuts. Toss together and adjust seasonings as desired.

To serve, place desired portions into bowls or on plates and dust with parmesan cheese.

Chef’s Notes:
For a sweeter and less pungent version of this dish, omit the garlic. For a heftier meal, brown any meat with the garlic before adding the gnocchi. Also, when making, you can always save your excess pureed potatoes and skins for stuffed potato skins on another day.
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Cream of Roasted Turnip Soup
By: Chef Branden Lewis & The Genesis Center Culinary Arts Program

This recipe lends itself to many variations based on the main ingredient. Parsnips, winter squashes, cauliflower, broccoli, carrots and even celery root can all be used in lieu of turnips.

Servings:     2 quarts (32 oz)

Ingredients:
3 pounds
Turnips, cut into wedges

1 tablespoon
Olive Oil

1 tablespoon
Honey (optional)

To taste
Salt & Pepper

2 tablespoons
Butter

8 oz
Onion, diced finely

4 oz
Celery, diced finely

32 oz
Vegetable Stock**

6-8 oz
Heavy Cream

Preparation:

Preheat an oven to 375°F.

To begin, toss the turnips in a large bowl with the olive oil, honey and S&P. Pour the wedges onto a baking pan and stand them up if possible. Bake in the oven until fork tender and set aside.

Next, heat the butter over medium-low heat in a 3 quart sauce pan. Add the onion and celery and sweat over low heat, stirring as needed to avoid browning. Once tender, add the turnips and ½ cup of the veggie stock and continue sweating over 5 minutes. Add the remaining stock and bring the mix up to a boil, lowering to a simmer and continuing for another 15 minutes.

Then, using a hand blender or a conventional blender, puree the soup until it is thoroughly blended. Use EXTREME caution if blending in a conventional blender. A towel must be used in place of a tight fitting lid in order to avoid spontaneous soup explosions caused from expanding steam!

Place the soup back on the range and bring back to a simmer. In order to avoid curdling the cream, it will have to be tempered into the soup. To temper, begin by pouring the cream into a pitcher first, then ladle small amounts of the hot soup into it in order to slowly warm the cream to the same temperature. Once achieved, blend the heated cream into the remaining soup and readjust seasonings to taste.

Chef’s Notes:

**Vegetable stock is very easy to make. First save vegetable scraps (including stems and peels) in a gallon sized Ziploc baggie kept in the refrigerator or freezer until it is full. Try to avoid strong veggies such as green peppers or cabbage and items that will cloud your stock, such as potatoes and beans. Garlic peels, onion pieces, carrot peels, celery and mushroom scraps are especially perfect for a tasty stock. Cover the scraps in enough cold water to just cover them. Bring to a simmer and add 4 whole peppercorns, 1-2 cloves, 1 star anise seed, 3 bay leaves and a pinch of salt. Continue simmering for 30-45 minutes then strain. For a more powerful stock, strain it a day later. For a sweeter and less pungent version of this dish, omit the garlic.

Owen Johnson interview

Connect Providence founder, Owen Johnson, was interviewed on WPRI 12, FOX, on November 19, 2008. You can now view it online.

Message from Mayor Cicilline on March 10, 2009

“In these particularly difficult economic times, I am more certain than ever that it [my decision] is the right one. Today I am declaring my candidacy for reelection as Mayor of our great city.”

“We have achieved a great deal in the past six years – maybe more than many of us expected — but the job is not done and we are in the midst of a serious financial crisis. It is not a time to change focus. I hope you will take a few minutes to review the statement I recorded about my decision by clicking the link or image below. As always, thank you for your devotion to our important work on behalf of Providence.”

VIDEO

Where’s that $138 million going?

The buzz term lately has been “shovel-ready” projects. The Westside has announced that $3.3 million is headed to Westminster Street.

Visit the Rhode Island Department of Transportation to see where the rest of it is going.

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