/ck/ - Food & Cooking

>>8270771
Gnocchi were really good, definitely denser than regular potato gnocchi but I kind of expected that. Great flavor, nice and soft inside, and not any harder to make than regular gnocchi (once the chestnuts were peeled and ground, of course).

I kind of think the plating was more about me being shit at photography than anything. It looked nice in person but the picture doesn't show it well and I was too lazy at that point to keep taking different ones- I just wanted to eat the food.

Anyway, I've got two things going on today- apple pie, and a chicken tagine I'm going to eat tomorrow (tagines, and really any spiced braise, are way better after having sat overnight).

Starting with the base for the tagine- I've got 1C dry black chickpeas here that I soaked overnight. When soaking chickpeas, you need AT LEAST 3 cups of water to every cup of chickpeas, but having more doesn't hurt anything- they'll stop absorbing water after a certain point. So I like to throw them in a big bowl or container and cover them thoroughly with water.

Black chickpeas have a lot more flavor to them, and a lot more nutrients as well.