Gnocchi Alfredo with Pancetta and caramelized Shallots

This one is actually a recipe I made a while back, but I had misplaced the picture (which I luckily found today). You can say it is long overdue, especially because I need to give credit to my very wonderful friend Josh for the tremendous curing job on the pancetta. He has become some sort of renaissance man who not only knows how to lead in the business world of theater but who can make mozzarella, ricotta and other smoked and cured meats. In our group of friends we have agreed that if the apocalypse ever does take place we want him on our side to ensure our survival. He is pretty darn awesome.

I digress, so let's get back to the point. I cheated a bit because I did not make the gnocchi, but I did make a simple Alfredo sauce and  a great pancetta topping. This is a nice and easy dish that will literally take you at most 20 minutes to put together (Ronnie I hope you are still reading because this one will make it easy for you to get a meal together during your busy week).


Gnocchi Alfredo with Pancetta and Caramelized Shallots

1 Pack of store bought gnocchi (1pound recommended)

For the Alfredo Sauce:
1 Pint Heavy Cream
2 TBSP Butter
3-4 Cloves of Garlic (crushed or finely diced)
1 1/2 Cups Grated Parmesan
Pepper to taste

For the Pancetta and Caramelized Shallot Topping:
1/4 Pound Pancetta (cut up into small cubes)
2 Shallots (finely sliced)

Start by getting 6 cups of water in pot with some salt and a small amount of olive oil and bringing this to a boil. Add your gnocchi and cook for about 5-6 minutes or until tender (but please make sure not to over cook it because it will not be good eats if you do).

In a sauce pan melt your butter and add in the garlic, and saute until the garlic starts to brown. Add in your heavy cream and stir. Add in the Parmesan a little bit at a time while simultaneously stirring it into the heavy cream mixture quickly with a whisk (what you want is to incorporate the cheese into the cream slowly to allow it to become a part of it without creating clumps). Add your pepper and remove the sauce from the burner.

The gnocchi and the sauce should be cooking simultaneously because they will take about the same amount of time to cook and because you want to make sure that your sauce is ready as soon as you drain your gnocchi so that you can immediately coat it with the sauce.

In a frying pan, preheated over medium high heat start cooking your Pancetta the goal is to heat it through and sear it just a bit, and to let it render some fat. once you see the Pancetta start to brown (about 5 minutes) remove it onto a plate with a paper towel to drain any extra oil. Use the fat rendered onto your pan to caramelize your shallots. Once this is done return the Pancetta to the pan, incorporate it into the shallots and remove the pan from the burner. Add on top of your gnocchi alfredo with a little fresh grated Parmesan and enjoy.

Pork Chops with Pear, Shallot and Thyme Medley

This is a nice and easy recipe that will take minimal time to make and the taste is just wonderful because pork pairs so nicely with pears. Here is what you will need.

4 Nicely sized pork chops (Usually something that is about 1 inch thick will do nicely with a nice edge of fat)

Salt and Pepper to taste (season the pork chops with these just before they go into the pan)

2 TBSP Butter

2 Large Shallots (sliced thin)

2 Large Bosch Pears (sliced thin)

1 TBSP Dry Thyme

1 Cup water

In a deep pan or dutch oven on medium heat add the butter, shallots and pear slices. Let the butter melt and make sure to coat the shallots and pears with it.

Cook until the shallots start to caramelize. then push the mixture into the center of the pan and add the pork chops.

Sear the pork chops on both sides.

Add the water and sprinkle the thyme just a little over the pork chops and mix the remainder into the shallot and pear mixture. 

Simmer for five minutes then cover and lower the heat to a medium low. 

Cook for about 20 - 30 minutes then turn off the heat and let it rest.

Serve with rice and your favorite vegetable and definitely give it a generous amount of the juices from the pan for a little extra love.

Enjoy :)

Roast Chicken with Couscous

Today has been a wet dreary day which made me think that a nice roast chicken stuffed with something nice and aromatic might just be the thing to make for diner. What else could be better to compliment the roast chicken, than couscous infused with the juices left over form the roast chicken. Here is the recipe:

1 Whole Chicken (cleaned)
2TBSP Olive Oil
4 Garlic Cloves (Minced)
Salt and Pepper to taste
1 tsp Mild Yellow Curry

Pre-heat oven to 420 degrees Fahrenheit.

Place the olive oil, minced garlic, salt, pepper and curry in a wide deep bowl and whisk together. Place your chicken in the bowl and coat it in this mixture. Set aside.

For the cooking base:

1 TBSP Olive Oil
1/2 Red Pepper (finely chopped)
2 Shallots - medium (thinly sliced)

In a dutch oven heat the olive oil on medium high heat. Add the red pepper and shallots and saute until the shallots start caramelizing. 

For the aromatic stuffing:


2 Green onions (sliced lengthwise)
3 Sprigs of Cilantro
4 cloves of garlic (smashed)

Stuff your chicken with these and place it in the dutch oven with the caramelized shallots and red pepper. 

Add to this 3 cups of water and one large carrot (cut in thick slices about 1/4 inch thick). Cover the dutch oven and place in the oven for about 1hr, checking in about every 20 minutes or so to baste. 


Remove dutch oven from oven and check to make sure chicken is cooked through. Uncover and return to the oven for an additional 5-10 minutes to allow the skin to brown.


Remove the chicken from the dutch oven and place on a baking dish to allow to rest. 


For the couscous:

At this point there should be about 1 cup to 1 1/2 cups of rendered juices left in your dutch oven (if it is less than this add some more water and heat up a bit, checking to make sure that the flavor of the juices is right for your palate). 

On the stove top heat the rendered juices to a boiling point and then turn off the burner.

If this is your first time making couscous all you have to know is that the ratio of liquid to couscous is 1 to 1. Add the amount of couscous corresponding to the amount of liquid you have in your dutch oven. Cover the dutch oven and let it rest for about 5 minutes to allow the couscous to absorb all the tasty fluids.

Fluff the couscous with a fork and serve along with your favorite chicken parts. Enjoy :)