It’s the second installment of our Blast From the Past Cookbook Giveaway! Interested? The rules have changed so read on.
We’re giving away cookbooks! Every week for 5 weeks, we’ll be posting a “Blast from the Past” challenge. Your mission: Reblog this post with an answer to the question below for a chance to win a copy of this beautiful cookbook.
Here’s mine: I love my grandmother’s extra cheesy au gratin potatoes (hint: you may see a Cheesy au Gratin Potatoes photo here in the weeks to come). We ask her to make them every holiday, and as a family we go through two casserole dishes of them! Her recipe reminds me of family gatherings and good times. -Veronica
To get the recipe for Grandmother’s Polish Pierogi (pictured above), and contest details, click “read more.”
Because we love our Tumblr readers so much, this week we are introducing a new Tumblr Project, hosted by Social Media Intern Veronica Thompson, titled “Blast From The Past.” Are you seeking a new recipe to try? How about an “old” one instead? Over the next nine weeks we’ll be posting some of the best, and most creative, retro-style recipes to satisfy your need for nostalgia.
And if that wasn’t satisfying enough, we’re also giving away cookbooks! Every week, we’ll be posting a “Blast from the Past” recipe. Once you’ve completed the recipe, take a photograph and post it on your Tumblr blog. Be sure to link back to this post and include the tag: America’s Test Kitchen. We’ll pick one lucky home cook each week to win a copy of a cookbook, and be featured on our Tumblr page (If you don’t have a Tumblr, no fear, read on).
This Week’s Challenge:
Gnocchi Alla Romana, circa 1970s
from: From our Grandmothers’ Kitchens
When most of us think of gnocchi, we think of the classic little dumplings made from potatoes. That’s why Lily’s recipe, made by shaping cooked grits into squares, shingling them in a gratin dish, and sprinkling them with cheese and baking, is such a revelation. “I brought the idea for this memorable dish back from a trip to Rome forty years ago, in the 1970s. Without a specific recipe to go on, I experimented until I came up with this close approximation. I always thought that gnocchi was the potato dumpling kind, but this was made of a grain similar to our grits.” The making of gnocchi in Italy goes back at least to the mid 1850s, and gnocchi was made not just from potatoes but from a variety of ingredients, including ricotta, bread, winter squash, and corn semolina (cornmeal), clearly what Lily had tried in Rome. Says Lily of her version: “It worked out so well, it’s passed along as a family treasured recipe.” This cheesy, starchy side dish would be perfect served with ham.
Click “read more” to get the recipe and more details!