Creamy Chicken Pasta Shells

Creamy Chicken Pasta Shells

Creamy Chicken Pasta Shells

 

1 large boneless skinless chicken breast

Salt/pepper

2 teaspoons Italian seasoning

¼ cup flour

1-2 tablespoons olive oil

 

½ cup dry white wine, see notes

3 T. butter

3 cloves garlic, minced

3 tbsp flour

1 ¼ cups half and half, (half light cream, half milk)

¾ cups chicken broth

½ chicken bouillon cube

1/3 cup Parmesan cheese, grated

1/3 cup Romano cheese, grated, see notes

½ lb. pasta, any kind

1 cup pasta water, optional

1 lemon, optional

 

½ teaspoon EACH: onion powder, garlic salt, oregano, basil, mustard powder, parsley, all dried seasonings

1/8 teaspoon smoked paprika

 

Combine the half and half, chicken broth, and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning. Place a measuring cup in the colander that you’ll use to drain the pasta so that you remember to reserve some pasta water when that step arrives. Slice the chicken in half lengthwise to create 2-4 thinner slices. Place plastic wrap over the chicken and pound each side to about 1-inch thick, it will plump up more when cooked. Pat each side dry. Season with salt/pepper and Italian seasoning. Sprinkle each side of the chicken with flour and rub it over the surface. (This gives it a little texture and prevents it from sticking to the skillet.) Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until a golden crust develops, 3-4 minutes per side. Set aside and let rest for 10 minutes, then cut into strips. Start boiling water for the pasta. Add the wine to the skillet and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 3-4 minutes. Add the butter and garlic to the skillet and cook for 1 minute. Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off. Add the chicken broth/half and half mixture in small splashes, stirring continuously. Do this slowly to keep the roux intact and to maintain a thick consistency. Stir in the ½ chicken bouillon cube. Bring to a gentle bubble, then reduce heat to low and cover partially. Salt the boiling water and add the pasta. Cook until no more than al dente. Set a timer to avoid overcooking. Stir occasionally as it cooks. Drain once cooked and reserve 1 cup of pasta water. Gradually sprinkle the cheese into the sauce, stirring continuously. Add the pasta and use a silicone spatula to gently toss to incorporate. Add the cooked chicken along with any juices from the plate and toss to combine. If desired, add pasta water, small splashes at a time, and gently toss until desired consistency is reached. (This can be very helpful when reheating leftovers as well, it smooths the sauce back out.) Optional: Squeeze fresh lemon over the pasta prior to serving. (This is a must for our family!) Garnish with parsley and serve!

Magical Puff Pastry Tomato Tart

Magical Puff Pastry Tomato Tart

Magical Puff Pastry Tomato Tart

 

1 Package puff pastry

4 T. Crème fraiche

2 tsp. Herbes de Provence

6-8 slices of ripe tomatoes, salted and dried on paper towels

1 small red onion

1/2 cup feta cheese mashed, mixed well with 1/2 cup ricotta cheese

6 T. high-quality pesto sauce mixed with 4 tbsp olive oil

6 fresh basil leaves

1 tsp Aleppo peppers

 

Thaw the puff pastry.  Preheat oven to 400°.  When thawed, if the pastry is a circle you can cut two sides off to place and tamp down on the remaining round ends to form a rectangle. Slice the tomatoes about 1/4 to 1/2 inch thick.  Sprinkle with sea salt and let them rest for 10-15 minutes between two sheets of paper towels to drain some of the liquid from the tomatoes. Spread the crème fraiche over the surface of the puff pastry. Then place the tomatoes in a nice pattern over the crème fraiche and sprinkle the herbs overall.   Slice the red onion as thinly as you can and place a thin scattered layer over the tomatoes, not too much.  Bake for 20-25 minutes in the oven, checking the evenness of the baking halfway through.  As soon as your crust is browned evenly remove it from the oven.  Immediately dot tablespoons of the cheese mixture over the surface of the tart.  Drizzle the pesto and oil sauce over the tart and sprinkle with 1 tsp Aleppo peppers, if you like a little heat. Finely slice a basil leaf or two and use the others for garnish. This tart is fabulous with a chilled glass of any of this week’s rosés-all dry, crisp and flavorful!!

Garlicky Fermented Radishes

Garlicky Fermented Radishes

Garlicky Fermented Radishes

 

3 cups sliced fresh radishes

2-3 whole garlic cloves (peeled)

3.5 tsp sea salt (non-iodized)

4 cups filtered water

 

Thoroughly clean your mason jar, lid, and cutting before getting started. Boil the water for five minutes, then measure out 3.5 cups of water and stir in the salt until it dissolves. Allow the brine to cool to room temperature. Place the peeled garlic cloves in the mason jar. Slice the radishes thinly and pack them into the fermenting jar, leaving about 1.5 inches of headspace between the top of the radishes and the lid. Pour the room temperature salt brine over the radishes until they are completely covered, leaving at least one inch of headspace between the top of the brine and the lid. Place a weight inside the mouth of the jar to keep your radishes under the brine. Place the lid on the jar and set up the airlock if you’re using one. Allow the jar to ferment at room temperature for 3-5 days, depending on how tangy you want them to be. Keep it out of direct sunlight – I keep mine in a shady area of my kitchen or one of my kitchen cabinets. Taste your fermented radishes starting on day 3, and when it reaches a flavor that you like transfer it to the fridge. If you’re using a lid with an airlock, replace it with a regular mason jar lid before storing it. Since the time can vary based on several factors, the prep time estimate does not include the step of boiling and cooling the brine. If you’re using a regular lid (no airlock) you will need to “burp” your jars periodically, otherwise carbon dioxide levels can build up within your jar and cause it to explode. Check the metal lid every day – if you can’t push it down simply unscrew the lit a bit and then immediately tighten it back down. Using an airlock which allows the gases to release eliminates the need to burp your jars

Mint Extract

Mint Extract

Mint Extract

 

1 cup mint leaves (de-stemmed)

1 ½ cups vodka (or substitute bourbon or rum)

 

Wash leaves and pat dry. Remove leaves from stem and set aside. Place leaves in a jar and mash them lightly so they will release their oils. Pour alcohol over the leaves. Using a spoon, mash the leaves down until completely covered. Cover jar with a tight-fitting lid and store in a dark cabinet for 3-4 weeks, shaking occasionally. When the extract has reached the depth of flavor that you prefer, strain the leaves from the extract. Store extract in either a dark container or in a dark cabinet.

Mimosa Cream Cheese Bagels

Mimosa Cream Cheese Bagels

Mimosa Cream Cheese Bagels

 

8 oz cream cheese room temperature

2 tbsp sugar

1 tbsp orange zest

1 tbsp orange juice

2 tbsp champagne

6 bagels

 

Blend the cream cheese, sugar, orange zest, orange juice and champagne in a mixer on medium low with the whisk attachment for 30 seconds to incorporate the ingredients. Turn mixer to medium high for about a minute to whip the mixture. Refrigerate for at least an hour to allow flavors to meld. Toast bagels and spread on the mimosa goodness.

Brussels Sprouts Salad with Pancetta and Cranberries

Brussels Sprouts Salad with Pancetta and Cranberries

Brussels Sprouts Salad with Pancetta and Cranberries

2 lbs baby Brussels sprouts

extra-virgin olive oil

6 ounces pancetta, cut into small dice (1 1/2 cups)

1/4 cup dried cranberries

3 Tbsp shallots, finely chopped

1 garlic clove, peeled and minced

2 Tbsp balsamic vinegar

1/4 cup chicken broth

Kosher salt and freshly ground black pepper

 

Pick all of the Brussels sprouts apart so you have one big pile of leaves. In a large saute pan, heat a 2-count of olive oil (about 2 Tbsp) over medium heat. Add the pancetta and cook for 2-3 minutes, until the fat renders and the pancetta is crispy. Add the separated Brussels sprouts leaves, cranberries, shallots, and garlic. Toss well to combine all the ingredients. Add the balsamic vinegar and chicken broth and continue to cook for 3-4 minutes, until the Brussels sprouts leaves have just wilted. Season to taste with salt and pepper. Serve warm.

Savory Corn Cakes

Savory Corn Cakes

Savory Corn Cakes

 

2 tsp butter

1/4 finely minced red bell pepper

2 cups corn

1/4 cup minced scallions

1/2 cup cornmeal

1/2 cup unbleached white flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 large eggs

1 cup buttermilk

oil or butter for the pan

 

Melt the butter in a small skillet. Add the bell pepper and corn and sauté over medium heat for about 10 minutes. Remove from heat, stir in the scallions, and set aside. Combine the cornmeal, flour, baking powder, baking soda, and salt in a medium-sized bowl. Make a well in the center. Beat together the eggs and buttermilk until frothy, Pour this and the corn mixture into the well in the center of the dry ingredients and stir briefly until everything is combined. Don’t over-mix. Lightly grease a hot skillet or griddle with butter or oil, and fry the corn cakes for about 2 minutes on each side, or until golden. Serve hot, topped with a few cilantro leaves and a drizzle of sour cream or guacamole.

Quinoa With Thyme and Taleggio

Quinoa With Thyme and Taleggio

Quinoa With Thyme and Taleggio

 

2 T. olive oil

leaves from 4 sprigs of fresh thyme

1 bay leaf (optional)

1 medium leek, trimmed and shredded

1 clove garlic, sliced

2/3 cup quinoa

1 wineglass of dry white wine

1 1/4 cups hot vegetable stock

4 ounces Taleggio cheese, sliced

 

Warm the oil with the thyme leaves, and a bay leaf if you have one, in a pan over gentle heat.  Add the leek and garlic and cook for 5 minutes, covered, stirring from time to time. Tip in the quinoa and the wine. Let the wine bubble away (you need its flavor, not its liquid), then pour in the hot stock. Simmer, stirring occasionally, for 10 minutes, watching that is does not stick on the bottom.  When the stock has been absorbed by the quinoa grains, stir in the cheese, serve right away.

El Tiempo’s Green Sauce

El Tiempo’s Green Sauce

El Tiempo’s Green Sauce

 

8 to 10 tomatillos (1 pound), husks peeled

1 poblano pepper

2 garlic cloves, peeled

2 tablespoons fresh lime juice (1 large lime)

2 large Haas avocados, halved, peeled and pitted

1 cup sour cream

1/4 cup cream cheese

3 tablespoons fresh cilantro sprigs

2 teaspoons kosher salt

 

Preheat the oven broiler.  Meanwhile peel the husks off the tomatillos and rinse them in water and dry them. Tomatillos look like small green tomatoes but they have a brighter and slightly citrus flavor. They have a paper like husk that you need to remove before roasting them. Place the tomatillos, poblano pepper and garlic cloves on a sheet pan and roast them on the second highest oven rack until the skin is charred on all sides. After the skin begins to char on one side (about 4 to 5 minutes) flip them over to finish. Take your tomatillos and poblano pepper out. Then you want to sweat them so they are easy to peel. You can do this by putting them in a bowl and covering it with plastic wrap or  placing them in a plastic or paper bag and sealing it to trap the steam in. After five minutes they will be ready to peel. A step by step picture of how this salsa or green sauce comes together. Roasting the tomatillos is what really makes this salsa. It gives the tomatillos a slightly sweet but earthy flavor that I prefer when it comes to making homemade salsa. The poblano pepper adds just a touch of heat but it isn’t overpowering or spicy.  Remove the stem and seeds from the poblano pepper. Place the peeled tomatillos and poblano pepper in a food processor and pulse until they are chopped like a chunky salsa. Add in the lime juice, avocado halves, sour cream, cream cheese, cilantro and salt. Blend the salsa until it is smooth and creamy. If you are not serving it immediately then cover the top surface with plastic wrap to keep the air out and refrigerate it. It will keep up to two days in the fridge. Now if I could only give you a taste, you would understand why this green sauce is my all time hometown favorite. There are few things that make me happier than eating green sauce and tortilla chips. If you are looking for something delicious to make this holiday weekend then you need to try this avocado tomatillo salsa. El Tiempo’s green sauce is summer party food at its best.

Swedish Almond Cookie

Swedish Almond Cookie

Swedish Almond Cookie

 

1 cup of almonds, ground (100g)

1 Tbs all-purpose flour

1 cup of white sugar (100g)

1 cup of salted butter (100g)

2 Tbs cream

 

Preheat oven to 424F (Regulo 6). Ground almonds in a food processor. Add almonds and the rest of the ingredients into a medium saucepan and bring to a simmer, remove from heat. Line a baking sheet with a silicone mat or butter and flour the baking sheet well. Spoon out mixture with a tablespoon, leaving plenty of room for spreading. Bake about 4 minutes, until edges are golden brown. Remove, cool on baking sheet for 2-3 minutes, until the cookies can be loosened with a spatula without breaking. This should be the texture of a rubber coaster, bendy but not breaky. Roll cookie around the handle of a wooden spoon and rest in a single layer to cool. Store in an airtight container.

Carne Asada Flautas

Carne Asada Flautas

Carne Asada Flautas

 

1 medium yellow onion (may use white), peeled and quartered, about 1 1/2 cups

1 lb marbled beef (I used chuck steak), trimmed and roughly chopped

1/2 – 1 tsp Chile powder, your choice (I used Hungarian paprika)

1 tsp table salt

1 tsp cumin

1 tsp granulated garlic

20-30 corn tortillas

cooking oil (corn, sunflower, canola, peanut etc)

 

In the bowl of a food processor, place onion quarters and pulse 5-10 times, until diced. Set aside. In the bowl of the processor, add the beef and pulse 5-10 times until it is roughly ground, set aside. In a large skillet (I like cast iron), heat over medium high heat. Add 3 tbs of the cooking oil. Add onions and stir frequently. Cook until soft and they begin to char. To the skillet add the spices and stir. Add beef, stir again. Keep cooking and stirring until beef is cooked through. Set aside to cool. In a kitchen towel, place the tortillas, wrap and place in microwave. Cook for 30 seconds. On a prep surface, take one tortilla out (keep the rest covered), place a heaping tablespoon of beef and onion filling on one edge. Roll tightly and place with seam side down on a rimmed baking sheet or plate. Continue until the rest of the tortillas are filled. Wipe the skillet clean, add enough oil to make 1/4-1/2 inches of oil deep. Heat over medium-high heat. When you place a small piece of tortilla in the oil and it bubbles immediately, you are ready to fry the flautas. Carefully place five flautas at a time in the oil, seam side down. After one or two minutes, carefully flip over with tongs. Cook for another 2 minutes or so or until they are golden brown. Remove from pan, drain the oil for a few seconds before placing on paper towels to drain. Place another layer of paper towels and cook the rest of the flautas in the same manner. Serve with optional ingredients such as sour cream, salsa, guacamole or queso.

Puerto Rican-Style Green Rice with Tomatillos

Puerto Rican-Style Green Rice with Tomatillos

Puerto Rican-Style Green Rice with Tomatillos

 

6 large tomatillos (about 3/4 pound), husked, stemmed, and rinsed under warm water to remove stickiness

About 1 cup water

1/4 cup finely chopped fresh cilantro

1 Tbsp finely chopped jalapeno chili (optional)

1 Tbsp extra-virgin olive oil

2 large cloves garlic, finely chopped

1/2 tsp salt, plus additional, to taste

1 1/4 cups long-grain white rice

1/4 cup mild or medium tomato salsa, preferably chunky style

 

In a medium stockpot or large saucepan filled with boiling water, add the tomatillos and cook until soft, about 5 minutes. Drain. Transfer the tomatillos to a food processor fitted with the knife blade, or to a blender; process until smooth and pureed. Add enough water to the tomatillos to measure 2 1/2 cups total. In a medium deep-sided skillet with a lid, combine the tomatillo mixture, cilantro, chili (if using), oil, garlic, and salt; bring to a boil over high heat. Stir in the rice, cover, and reduce heat to low; simmer until all the liquid is absorbed, about 20 minutes. Remove from heat and stir in the salsa and additional salt, if necessary. Let stand, covered, 5 minutes; fluff with a fork and serve.

Borlotti Beans with Woody Herbs

Borlotti Beans with Woody Herbs

Borlotti Beans with Woody Herbs

 

1 onion, quartered

1 carrot, cut into large chunks

1 celery stock

3 garlic cloves

3/4 cup extra-virgin olive oil

4 fresh thyme sprigs

2 fresh sage sprigs

1 small fresh rosemary sprig

1/2 tsp crushed red pepper flakes

2 cans (28 ounces each) borlotti beans

2 bay leaves

2 cups chicken broth

kosher salt and freshly ground pepper

 

Put the onion, carrot, celery and garlic in a food processor and pulse to chop fine.  Heat 1/4 cup of the olive oil in a large pot over medium heat. Add the herbs and cook for 1-2 minutes. Add the finely chopped vegetables and red pepper flakes and saute until the vegetables are soft, about 3 minutes. Add the beans, bay leaves, broth, and remaining 1/2 cup of olive oil. Bring to a boil, reduce the heat, and simmer, partially covered, for 20 minutes, or until the beans are flavorful. Taste for salt and pepper. Discard the bay leaves before serving the beans.

Carne Asada Mulitas

Carne Asada Mulitas

Carne Asada Mulitas

 

1 lb of flank steak, diced

2 tsp black pepper

1 tsp salt

1 large onion, peeled and diced

Oil for frying

32 small corn tortillas

tap here

16 oz monterrey jack or quesadilla cheese

Optional Garnishes

Sour cream

Salsa

tap here

Cotija cheese

Cilantro

 

In a medium mixing bowl, toss the diced steak and onions with salt and pepper. On a rimmed baking sheet, spread steak and onion mixture into a thin layer. Place under broiler and cook until the meat is well browned and slightly crispy. In a large skillet or griddle, place 3 Tbs cooking oil and heat over medium heat. Add 4 corn tortillas at a time if they will fit. Cook until golden brown, flip over two of the tortillas. On these two add the steak mixture, top with cheese. Then top with the two remaining tortillas, cooked side down. Continue cooking until well browned. Flip over and cook the remaining side of the mulita. You should have cooked each tortilla on both sides by now. Repeat until all is cooked. Garnish as desired.

Pineapple Fruit Dip

Pineapple Fruit Dip

Pineapple Fruit Dip

 

8 oz cream cheese, softened to room temperature

1/2 cup brown sugar

3 tablespoons sour cream

1/4 cup pineapple juice

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

 

First, the bowl of a stand mixer using a paddle attachment or using a hand mixer beat together the cream cheese and brown sugar for 2 to 3 minutes on medium speed. Finally, add in the sour cream, pineapple juice, vanilla and cinnamon and blend until creamy. Spoon the dip into a small bowl and serve with your favorite berries and fruit.

Caramelized Onion and Bacon Quiche

Caramelized Onion and Bacon Quiche

Caramelized Onion and Bacon Quiche

 

1 unbaked 10 inch pie crust, store bought or my favorite pie crust recipe

1 cup sweet yellow onion (1/2 of a large onion), sliced into thin strips

2 tablespoons butter

4 slices bacon, cooked and crumbled (finely chopped ham could also be used)

1 cup shredded cheddar or Colby-jack cheese

6 eggs

3/4 cup cream

1/2 tsp kosher salt

1/8 teaspoon pepper

1 tablespoon chopped parsley or chives (optional garnish)

 

Preheat your oven to 375 degrees. First, prepare your pie crust. Make sure that you press the fluted top of the crust to the sides of the pie plate to keep it from sliding down when it bakes. Next, caramelized the onions. Melt 2 tablespoons of butter in a medium sized skillet. Cook the onions over medium to medium low heat until golden brown. Spread the caramelized onions, cheese and bacon evenly over the bottom of the pie crust. Whisk together the egg mixture. In a medium sized bowl whisk six eggs and 3/4 cup of cream, add salt and pepper. Pour the eggs in the pie crust. Cover the quiche in aluminum foil that has been sprayed lightly with cooking spray. The foil will keep the pie crust protected while the filling cooks. Bake the quiche covered in foil for 55 minutes. Then carefully remove the foil and bake an additional 5 minutes. You will know the quiche is cooked when the center is firm and the edges are beginning to turn a golden brown. Finally, sprinkle some finely chopped parsley or chives on top.  This caramelized onion and bacon quiche has a buttery pie crust with a delicious savory sweet onion filling. It’s a great dish for Mother’s Day or any spring meal. Sweet onion season begins in April so look for all those delicious Vidalia or Texas 1015 onions and cook up a simply delicious quiche

Creamy Avocado Dip

Creamy Avocado Dip

Creamy Avocado Dip

 

2 small Hass avocados, peeled, pitted and cut into quarters

1/4 cup plus 2 tablespoons buttermilk

1 tablespoon white wine vinegar

1 tablespoon shallot, minced

2 teaspoons flat leaf parsley, chopped

2 small garlic clove, minced

2 tablespoons vegetable oil

1 teaspoon kosher salt

1/8 teaspoon cracked pepper

Serve with a bag of baby carrots, a sliced cucumber, and sweet potato chips or your favorite combination of veggies

 

In the large bowl of a food processor add in the avocados, the white wine vinegar, buttermilk, shallots, parsley, garlic and oil. Blend the ingredients together on high speed until creamy. Then season the dip to taste with salt and pepper.

Turkish Revani | Semolina Cake in Lemon Syrup

Turkish Revani | Semolina Cake in Lemon Syrup

Turkish Revani | Semolina Cake in Lemon Syrup

 

1 cup granulated sugar

1 cup milk

2 cups semolina flour

1/2 tsp baking soda

zest of one lemon

cooking spray

About 1/2 cup almonds

 

2 cups of granulated sugar

2 cups of water

juice of one lemon

creme fraiche or whipped cream.

 

Pre-heat oven to 400F. In a large bowl, mix the first five ingredients.  Pour into a greased 25-30cm baking pan.  A large pie pan or a springform pan work well.  Let sit for one hour for semolina to soak in the liquid. While cake is soaking, bring water and sugar to a simmer, let simmer for five minutes, turn off heat.  When cool, add lemon juice. After one hour, cut semolina cake into your pattern of choice.  Place blanched, peeled almonds in a decorative pattern.  You can use either whole almonds or slivers. Bake cake for about 35 minutes until golden colored. Remove from oven, re-cut your pattern so the syrup soaks up the syrup.  Pour syrup over entire cake. Wait at least one hour to serve or over night. Serve with creme fraiche or whipped cream if desired

Saltimbocca alla Romano

Saltimbocca alla Romano

Saltimbocca alla Romano

 

1.5 lb top round, sliced very thin

6 oz prosciutto

1 cup of flour

1 T black pepper

4 T butter, divided

2 T olive oil

2 T roughly chopped fresh sage leaves

1 cup Marsala, or any wine you have on hand

1 cup vegetable broth

juice of half a lemon

 

Place a large cast iron skillet on middle rack of oven and turn oven to 400F.  Preheat skillet for 10 minutes. While pan is heating, prep beef slices.  On a large prep surface lay out your beef.  Place prosciutto slices evenly across the beef slices, tuck under if necessary. Cover a few slices with plastic.  You may use a plastic bag or plastic wrap.  With a rolling pin, roll to flatten the beef further and also to press the prosciutto into the beef slices.  Move plastic around as necessary until all slices have been pressed. On a shallow plate, place flour and pepper, stir. When the pan is heated, place on a large stove burner set to medium high heat, add 2 Tbs butter and the olive oil.  Dredge beef slices through the flour and place in the pan.  Cook on one side for about 2-3 minutes, then flip and cook on the other side for one minutes.  Remove and set aside.  You can keep the beef hot in a warm oven or cover with aluminum foil.  Repeat until all beef slices have been cooked. In the skillet over medium heat, add butter and sage.  Stir until butter starts to brown, add Marsala.  Scrape the bottom of the skillet with a wooden spoon or spatula until all brown bits have been incorporated.  Add broth, stir frequently and simmer until reduced to a semi-thick velvety sauce.  Add lemon juice, stir. Serve beef and prosciutto with a drizzle of your sauce.

Pantry Friendly Backpacker Gourmet Vegetarian Tortellini with pesto, pine nuts, tomatoes and parmesan

Pantry Friendly Backpacker Gourmet Vegetarian Tortellini with pesto, pine nuts, tomatoes and parmesan

Pantry Friendly Backpacker Gourmet Vegetarian Tortellini with pesto, pine nuts, tomatoes and parmesan

 

20 oz shelf stable tortellini

3 oz sun-ripened dried tomatoes

3.5 oz pesto + 1/2 cup of olive oil

2.5 oz pine nuts

parmesan to taste

 

Bring 6 cups of water to a boil, add pasta and cook according to package directions. Re-hydrate tomatoes either by soaking them in water while pasta cooks or adding them to the pasta while it’s cooking. Drain pasta carefully with a pot lid, it’s perfectly OK if some water remains. Add tomatoes if not already, pesto + olive oil, pine nuts. Garnish with parmesan.

Gnocchi with Bacon Cream Sauce

Gnocchi with Bacon Cream Sauce

Gnocchi with Bacon Cream Sauce

 

1 lb gnocchi

Water enough to fill a large pot ¾ full

4 strips smoked bacon chopped

2 cloves garlic pressed or minced

2 egg yolks beaten well

¼ cup 59 mL milk or cream

¼ cup 20 g freshly grated parmesan cheese

¼ cup 59 mL chicken broth

½ tablespoon cornstarch

Kosher Salt and freshly cracked pepper to taste

Chopped parsley and more parmesan to garnish

 

Bring a large pot of salted water to a boil. While bringing the water to a boil, in a medium mixing bowl, mix together egg yolks, milk, and parmesan cheese with a fork or whisk. Set aside. In a large high sided sauté pan or large skillet over medium high heat, cook chopped bacon to desired crispness. At this point, you could remove or keep the rendered bacon fat, it’s entirely up to you. Once done, turn heat to low and add garlic. Stir well, making sure garlic doesn’t burn. Add gnocchi to the water and cook for 2-3 minutes, or as package describes. Drain gnocchi, then add to the pan. Add the egg mixture to the skillet (heat still on low, or turned off) and mix well. In a small bowl, whisk the chicken stock into the cornstarch, then add to the sauce to thicken. Taste and season with salt and pepper as needed. Serve immediately with parsley and parmesan as garnish.