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Commander's Crawfish and Gnocchi Dish
Posted on 4/4/16 at 8:46 pm
Posted on 4/4/16 at 8:46 pm
Crispy Crawfish and Creole Cream Cheese Gnocchi posted on Facebook. I want this.
Posted on 4/4/16 at 8:54 pm to bossflossjr
You can almost taste all the fresh flavors and feel the textures in your mouth. The colors!
Posted on 4/4/16 at 9:03 pm to Gris Gris
Yes, yes, oh yes!
I want that.
I want that.
Posted on 4/5/16 at 8:26 am to Darla Hood
I found this:
Creole Cream Cheese Gnocchi with Crawfish
"Creole cream cheese combined with gnocchi, crawfish, and chanterelle mushrooms is about as decadent as it gets. We make our own Creole cream cheese, which is quite different from regular cream cheese - it is tart, and has a smoother, more liquefied texture. If you order some from our resource list, you will not regret it. Another favorite way of eating Creole cream cheese is with sugar and berries. If you cannot get Creole cream cheese, substitute sour cream or crème fraîche.
When making gnocchi, you need to work fast because if the potato in the dough gets cold, it gets too starchy and sticky to work with and will not bind with the other ingredients. It becomes potato glue."
Crawfish Gnocchi - Commander's Palace, New Orleans, Louisiana, USA
Gnocchi
Serves 4 as a first course
Ingredients:
1
1-Pound
Russet Potato
1 ¼
Cups
All-Purpose Flour, plus additional for work surface and dough
¼
Cup
Unsalted Butter, melted
2
Tablespoons
Creole Cream Cheese
½
Teaspoon
Kosher Salt
½
Teaspoon
Ground White Pepper
2
Large
Egg Yolks
1
Tablespoon
Vegetable Oil
Method for the Gnocchi: In a medium saucepan, cover the whole potato with salted cold water. Bring the water to a boil over medium heat and cook until tender. Drain. Hold the hot potato in your hand with a kitchen towel and peel away only the skin with a knife. Run the potato in a ricer or a food mill.
Combine potatoes with 1 ¼ cups flour, butter, Creole cream cheese, salt, and pepper in a large bowl and stir with a rubber spatula for about 15 seconds until smooth and the flour is completely incorporated. Add the egg yolks and stir for 15 seconds more, being careful not to overwork the dough.
Turn out the dough onto a floured work surface and cut it into eight portions. Working with one portion at a time, and rolling your hands back and forth, outward from the center to the ends, roll the dough into a long thin strand, about ½ -inch in diameter. Cut each dough strand into ½-inch pieces and sprinkle the tops lightly with flour. (Add as little flour as possible to prevent sticking.) Lift gnocchi from the work surface using the edge of a large knife or bench scraper and transfer on a baking sheet.
Bring a large pot of salted water to a boil. Add all of the gnocchi to the water, stirring, and cook, undisturbed, for 3 to 3 ½ minutes, until the gnocchi start to float. Remove with a slotted spoon or strainer and place in an ice bath to stop cooking. Drain the gnocchi, transfer to a large bowl, and toss with oil. Gnocchi can be made up to 1 day ahead, covered, and chilled or frozen. Toss the gnocchi with extra vegetable oil to prevent sticking if you are making it ahead.
Crawfish Sauce
Ingredients:
1
Tablespoon
Unsalted Butter
2
Tablespoons
Shallots, minced
8
Ounces
Louisiana Crawfish Tails, cooked
2
Ounces
Tasso, minced (Cajun specialty, thinly sliced smoked, spicy pork)
2
Ounces
Chanterelle mushrooms, torn into pieces
¼
Teaspoon
Creole Seasoning
¾
Cup
Heavy Cream
2
Tablespoons
Creole Cream Cheese
1
Teaspoon
Truffle Oil
½
Teaspoon
Fresh Tarragon, chopped
Method for the Crawfish Sauce: Heat a large skillet over medium high heat about 1 minute. Add the butter and shallots and cook about 30 seconds until shallots are wilted. Add the crawfish, tasso, mushrooms, and Creole seasoning and cook, stirring, for 2 minutes. Add the heavy cream and bring to a simmer. Add the gnocchi and cook for 2 minutes, until gnocchi are hot and sauce is thickened slightly. Stir in the Creole cream cheese, truffle oil, and tarragon and cook for 30 seconds. Adjust seasoning as necessary.
"The Potato Behind the Chef - Potatoes made Tory become a chef. When he was a child, his mom and grandmother would occupy him while they were making dinner by giving him a warm baked potato to play with. He sat at the kitchen table completely fascinated with kneading the potato in his hands and transforming it from a fluffy, crumbly potato into play dough. Everyone tells their children not to play with their food, but Tory's mom let him, and it sparked his food curiosity."
Creole Cream Cheese Gnocchi with Crawfish
"Creole cream cheese combined with gnocchi, crawfish, and chanterelle mushrooms is about as decadent as it gets. We make our own Creole cream cheese, which is quite different from regular cream cheese - it is tart, and has a smoother, more liquefied texture. If you order some from our resource list, you will not regret it. Another favorite way of eating Creole cream cheese is with sugar and berries. If you cannot get Creole cream cheese, substitute sour cream or crème fraîche.
When making gnocchi, you need to work fast because if the potato in the dough gets cold, it gets too starchy and sticky to work with and will not bind with the other ingredients. It becomes potato glue."
Crawfish Gnocchi - Commander's Palace, New Orleans, Louisiana, USA
Gnocchi
Serves 4 as a first course
Ingredients:
1
1-Pound
Russet Potato
1 ¼
Cups
All-Purpose Flour, plus additional for work surface and dough
¼
Cup
Unsalted Butter, melted
2
Tablespoons
Creole Cream Cheese
½
Teaspoon
Kosher Salt
½
Teaspoon
Ground White Pepper
2
Large
Egg Yolks
1
Tablespoon
Vegetable Oil
Method for the Gnocchi: In a medium saucepan, cover the whole potato with salted cold water. Bring the water to a boil over medium heat and cook until tender. Drain. Hold the hot potato in your hand with a kitchen towel and peel away only the skin with a knife. Run the potato in a ricer or a food mill.
Combine potatoes with 1 ¼ cups flour, butter, Creole cream cheese, salt, and pepper in a large bowl and stir with a rubber spatula for about 15 seconds until smooth and the flour is completely incorporated. Add the egg yolks and stir for 15 seconds more, being careful not to overwork the dough.
Turn out the dough onto a floured work surface and cut it into eight portions. Working with one portion at a time, and rolling your hands back and forth, outward from the center to the ends, roll the dough into a long thin strand, about ½ -inch in diameter. Cut each dough strand into ½-inch pieces and sprinkle the tops lightly with flour. (Add as little flour as possible to prevent sticking.) Lift gnocchi from the work surface using the edge of a large knife or bench scraper and transfer on a baking sheet.
Bring a large pot of salted water to a boil. Add all of the gnocchi to the water, stirring, and cook, undisturbed, for 3 to 3 ½ minutes, until the gnocchi start to float. Remove with a slotted spoon or strainer and place in an ice bath to stop cooking. Drain the gnocchi, transfer to a large bowl, and toss with oil. Gnocchi can be made up to 1 day ahead, covered, and chilled or frozen. Toss the gnocchi with extra vegetable oil to prevent sticking if you are making it ahead.
Crawfish Sauce
Ingredients:
1
Tablespoon
Unsalted Butter
2
Tablespoons
Shallots, minced
8
Ounces
Louisiana Crawfish Tails, cooked
2
Ounces
Tasso, minced (Cajun specialty, thinly sliced smoked, spicy pork)
2
Ounces
Chanterelle mushrooms, torn into pieces
¼
Teaspoon
Creole Seasoning
¾
Cup
Heavy Cream
2
Tablespoons
Creole Cream Cheese
1
Teaspoon
Truffle Oil
½
Teaspoon
Fresh Tarragon, chopped
Method for the Crawfish Sauce: Heat a large skillet over medium high heat about 1 minute. Add the butter and shallots and cook about 30 seconds until shallots are wilted. Add the crawfish, tasso, mushrooms, and Creole seasoning and cook, stirring, for 2 minutes. Add the heavy cream and bring to a simmer. Add the gnocchi and cook for 2 minutes, until gnocchi are hot and sauce is thickened slightly. Stir in the Creole cream cheese, truffle oil, and tarragon and cook for 30 seconds. Adjust seasoning as necessary.
"The Potato Behind the Chef - Potatoes made Tory become a chef. When he was a child, his mom and grandmother would occupy him while they were making dinner by giving him a warm baked potato to play with. He sat at the kitchen table completely fascinated with kneading the potato in his hands and transforming it from a fluffy, crumbly potato into play dough. Everyone tells their children not to play with their food, but Tory's mom let him, and it sparked his food curiosity."
Posted on 4/5/16 at 10:24 am to lsuguru
Sure looks like there's corn in the dish and maybe some tomato or red pepper. There's something red in it. I wonder if the dish in the photo is the recipe you posted, but modified a bit.
Posted on 4/5/16 at 10:33 am to Gris Gris
I had that a few weeks ago when we did Chef Table, I can say it was incredible. It was a soft shell crawfish which was first time I ate one. I dont think the posted recipe was what was served. It was very light in texture I need to post my pics as it was the most incredible meal ever.
This post was edited on 4/5/16 at 10:37 am
Posted on 4/5/16 at 10:41 am to Phideaux
quote:
I need to post my pics as it was the most incredible meal ever.
Please do!!!
Was anything else crispy in the dish other than the soft shell crab?
Posted on 4/5/16 at 10:51 am to Phideaux
wtf is a soft shell crawfish?
Posted on 4/5/16 at 11:01 am to Gris Gris
It is probably delicious, but am I the only one that thinks the picture looks oversauced?
Posted on 4/5/16 at 11:05 am to Motorboat
It doesn't look over sauced to me, but I can tell the amount is shallow in the bowl and I can see some gnocchi above the sauce.
Posted on 4/5/16 at 11:08 am to SUB
quote:
wtf is a soft shell crawfish?
Think soft shell crab. Crawfish molt their shells like crabs.
Posted on 4/5/16 at 11:32 am to Gris Gris
No just the crawfish. The 3 others at the table were looking at it like it was a garnish I think the faith in Chef Chris made them eat it! I will post everything as soon as I set account to host my pics.
Posted on 4/5/16 at 9:06 pm to Gris Gris
Inspired by this I made my own gnocchi. Well I made crawfish gnocchi but not my own gnocchi.
Butter
Garlic
Onion
Lemon
Bell pepper
Blanched asparagus
Crawfish
Gnocchi
Parmesan reggiano
Butter
Garlic
Onion
Lemon
Bell pepper
Blanched asparagus
Crawfish
Gnocchi
Parmesan reggiano
This post was edited on 4/5/16 at 9:09 pm
Posted on 4/6/16 at 9:26 am to Gris Gris
I went to Commander's Saturday night because my anniversary is this week. This was my appetizer and it was delicious. That is a fried soft shell crawfish on top. Commander's is my favorite restaurant along with Galatoire's.
Posted on 4/6/16 at 11:43 am to Motorboat
Gnocchi should always be browned in butter after boiling.
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