Garlic Pasta


1 whole chicken breast
2 large heads garlic, divided
1-1/2 tablespoons olive oil
1-1/2 tablespoons butter
1/4 cup chopped red onion
1 large tomato, peeled, seeded, and chopped
1/4 teaspoon dried thyme
1/8 teaspoon white pepper
salt and freshly ground black pepper
1/4 cup dry white wine
1/4 cup chicken stock
1/2 cup heavy cream
8 to 12 ounces cooked pasta (linguine or spaghetti)
2 tablespoons chopped fresh
parsley for garnish

In a smoker, using hickory chips, smoke the chicken breast and 1 head of the garlic for 2 to 3 hours. If you do not have a smoker, substitute already-smoked chicken and roast 1 head of garlic in the oven. To roast the garlic, peel off the outer skin, leaving the cloves and head intact. Place the head on a double thickness of aluminum foil and brush with 1 teaspoon olive oil. Seal the foil and bake at 375 degrees F for 45 to 55 minutes.

Remove the cloves from the other head of garlic. Finely chop 8 cloves and set aside. Then finely chop 3 more cloves (or to taste) and set aside. Heat the oil and butter in a cast-iron skillet. Add the 8 chopped garlic cloves and red onion and saute until golden. Shred the smoked chicken and add to the skillet. If you purchased smoked chicken rather than cooking your own with garlic, add the roasted garlic to the chicken-onion mixture by squeezing the garlic from the inner skins. Discard the skins. Add the tomato, thyme, white pepper, and salt and black pepper to taste. Mix well. Add the wine and stock and cook over medium heat for 5 minutes. Add the cream and cook over low heat for 8 minutes more. Add the remaining 3 chopped garlic cloves. Pour over the pasta and garnish with the parsley.

Gnocchi Au Gratin with Orleans Cream Sauce


1 lb potatoes, peeled and diced
2 Tbs butter
1 cup flour
2 egg yolks
salt
pepper
2 Tbs olive oil
1 lb Tasso, small dice
1 cup green onions, chopped
1 cup chopped tomatoes, peeled and seeded
2 Tbs minced shallots
1 Tbs minced garlic
4 cups heavy cream
1 Tbs Worcestershire sauce
2 Tbs Crystal hot sauce
Bayou Blast seasoning
2/3 cup grated Parmigiano-Reggiano cheese, plus 2 tablespoons
2 Tbs chopped chives

1. Preheat the oven to 400 degrees.

2. In a pot of salted water, bring the potatoes up to a boil. Reduce to a simmer and cook the potatoes until tender. Remove the potatoes from the heat and drain completely. Place the potatoes on the heat and dehydrate the potatoes for about 5 minutes, to insure the potatoes are completely dry.

3. Puree the potatoes in a food mill or ricer. Stir in the butter, flour and egg yolks. Season with salt and pepper. Form the dough into a ball. Turn the dough onto a floured surface. Divide the dough into 2 or more parts and roll out into logs, 1-inch thick. Slice the rolls into 1-inch pieces. When working with gnocchi, keep your hands dusted with flour. Shape the gnocchi's either with a gnocchi dowl or a fork with slim tines.

4. In a pot of salted, boiling water, test 2 gnocchi for cooking time. The gnocchi are done when they float to the surface and cook for about 10 seconds.

5. Finish cooking the gnocchi in batches, about 2 dozen at a time. Remove from the water and drain completely.

6. In a saute pan, add the olive oil. When the oil is hot, render the Tasso for 2-3 minutes. Add the green onions, tomatoes, shallots and garlic. Saute for 1 minute. Season with Bayou Blast. Add the cream, Worcestershire sauce, and Crystal hot sauce. Bring up to a boil and reduce to a simmer. Cook until the cream thickens and reduces by 1/3.

7. In a large gratin dish, lay the gnocchi's on the bottom of the pan. Pour the sauce over the gnocchi's. Sprinkle the dish with the grated cheese.

8. Bake for 5-8 minutes or until the top is golden brown. Spoon the gnocchi in a shallow dish. Garnish with chives and grated cheese.

Servings: 6

Gnocchi in Fontina Sauce


1 pound gnocchi
6 tablespoons unsalted butter
2 tablespoons chopped shallots
8 ounces fontina cheese, cubed
1/3 cup heavy cream
3 tablespoons freshly grated Parmesan cheese
1 tablespoon chopped fresh basil



Bring a large pot of lightly salted water to a boil. Add the gnocci, and cook until tender, about 5 minutes. Drain, and set aside.

Once the gnocci goes into the pot, start the sauce, as you want the gnocci to be done first. Melt the butter in a saucepan over medium heat. Add the shallots, and cook for a few minutes, until tender. Stir in the cream, and heat to almost a boil. Gradually mix in the fontina and parmesan cheeses, being careful not to boil. Stir until smooth, then remove from the heat immediately, or the sauce may clump.

Place gnocci into serving dishes, and spoon the sauce over them. Garnish with chopped fresh basil.

Oh my goodness!
Thanks Mama.

You're very welcomed! To me - Life without pasta is life not worth living!