Farmer's Cheese Gnocchi or ленивые вареники

I've loved this dish since I was little. What's not to love about soft, buttery pillows made of farmer's cheese. So when E wasn't feeling well this week, I made her a batch, with her assistance of course.

4 oz farmers cheese
1 egg
4 tbsp flour
dash of salt

Boil about 1 quart of water to rolling boil. While coming to a boil, mix the ingredients together until just coming together and consistent. Roll into rolls of about 1 inch in thickness. Place over a healthy dusting of flour, and cut into quarter inch thick pieces. They will stick together so dust with flour to prevent. Salt the boiling water. Carefully throw in the gnocchi into the water, one by one, to prevent sticking. They will be ready as soon as they float to the surface (about 1-2 minutes). Remove the ones that float up, into a mixing bowl with about 1 tbsp of butter, using a slotted spoon. Serve immediately.


Craigie on Main

the menu of the day
Craigie on Main (the original location in Cambridge) has been around some time, but until very recently I didn't have the pleasure. The meal (and the accompaniment) totally lived up to the good reviews. Great, custom made drinks. Delicious, luxurious in its caloric intake, meal. Amazing atmosphere, with the bonus of open kitchen for your watching pleasure on entry. If I had to (i am trying here) find one constructive criticism, it is to say that the chef uses bacon/pork belly as a crutch in several items on the unpublished/daily menu; although I don't shy away from it whatsoever, I wasn't sure it was absolutely necessary in every dish. That said, the menu does change daily so this comment may or may not resonate on a regular basis.

bone marrow side

What I tried...

squid linguine amuse bouche (compliments of the kitchen)
duck confit atop a chip amuse bouche (compliments of the kitchen)
assiette of house made terrines
pork belly-wrapped harpooned swordfish

assiette of house made terrines....rabbit rillette, foe, and pork

pork belly wrapped swordfish

bone marrow
roasted milk-fed pig's head

I will definetly be back to sample more. Thanks to Mr. P for the treat!


‎2 cups flour
2.5 tsp dry yeast
1/2 tsp salt
1 tbsp sugar
1 cup milk, warm
2 tbsp vegetable oil

Mix together the dry ingredients. Add milk and oil. Mix and knead until dough comes together in a ball. It'll be less sticky. Let sit for 1 hours in a warm place, covered with a towel (not touching).

Oil a loaf pan, make golfball sized balls and place tightly in the pan. Let rise, covered for another 30 minutes. Bake at 460F for 20-25min.
While baking combine:

2 tbsp vegetable oil
2 tbsp boiling water
1/4 tsp salt
3 minced garlic cloves

Pour sauce over the pompushki immediatelly, when they come out of the oven. Enjoy warm with borscht.