Matchbook Winery visit

I visited Matchbook Winery a couple of weekends ago to do something different.
Matchbook Winery is located in Zamora, California, west of Sacramento up Highway 5. 
12300 County Road 92B
Zamora, CA 95698
I am not a wine drinker, but I enjoyed the scenery and Pasta Queen luncheon at the site.

On the way back, I notice beautiful hills and happy frolicking horses, especially the white ones.  It seems to know that it is so beautiful, and I am watching it. 

 

My Favorite Cinnamon Rolls

If you have not yet tried your skills in making one of this Alton Brown's Overnight Cinnamon Rolls, you are really missing out on it.  I have tried many recipes for the Cinnamon Rolls, yet after many hours of labor to be disappointed.  Those recipes turn out cinnamon rolls that are rather 'hard' after sitting an hour.  I highly recommend Alton Brown's Good Eats 2, The Middle Years, cookbook.  And I enjoy his insights to all the food science behind the ingredients.  One of the modification to the recipe that I do, however, I use sour cream instead of buttermilk.  Based on my experience with Ponchiks, I think the source cream is the key to keep cinnamon rolls pillowy soft after several hours and overnight.  The recipe come close to brioche style and that maybe the contributing factor to the soft tender crumbs it produces.

  

I like to use Ceylon Cinnamon instead also.

Tastes Way Better than the 'you know who's!'  ha, ha....

Gnocchi with Kale and Spinach

My next testing is with Kale powder and processed fresh spinach mixed in Gnocchi ingredients. 
The classic potato gnocchi can be found at:
https://www.yahoo.com/food/how-to-make-potato-gnocchi-111384959639.html

Ingredients for the Gnocchi:
2 Idaho potatoes  << I used 4 Golden Potatoes - boiled and peeled while warm
1 1/2 to 2 cups organic all-purpose flour
3 large organic eggs, beaten
1 tablespoon cold-pressed extra-virgin olive oil
6 tablespoons chopped fresh herbs (Choose your favorite: oregano, parsley, basil)
2 tablespoons Parmesan cheese
2 tablespoons toasted bread crumbs
2 tablespoons Organic Kale Powder

Cut peeled potatoes into large chunks that would fit into Ricer.   Process all potatoes.  Combine potatoes with 1-1/2 C flour in a mixing bowl or on a work surface.  Forming a volcano and add one egg at a time and mix until well blended with flour and repeat with the rest of the egg.  Knead.  Rest for 15 minutes. .  The dough is slightly sticky.  Follow the rest of the instruction to portion the kneaded dough.  Roll into 1 inch diam ropes. Then, Cut into 1-inch pieces.  Place on a flour-dusted baking sheet and store in the freezer.  Or cook in a pot of boiling water.   When the Gnocchi float to the surface, cook one more minute.  Strain.
Mix in with sauce.  Heat through for a minute or two in the sauce, then, serve.