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So I cooked again tonight.
This is another of those restaurant re-creations I like to do. This turned out better than at the restaurant, actually. Much, much better. I argue for the longer cooking time to really combine the flavors. Go for the hour and a half.
Baked Chicken with Gnocchi
1 lb. chicken breast tenderloins
ETA: Chopped prosciutto or ham to flavor
10 oz. (or thereabouts) boiled gnocchi (boil no more than 3 minutes)
1 cup Chianti you'd enjoy drinking
Extra virgin olive oil
4 – 6 cloves chopped garlic
1 can or bag of artichoke hearts
1 bag green peas
2 cans crushed or diced tomatoes (I used one of each)
Basil -- plenty
Oregano -- plenty
Paprika
Grated Parmigiano-Reggiano
Layer chicken, chopped prosciutto/ham, cooked gnocchi, artichoke hearts, and peas. Pour wine over combined ingredients. Spread garlic, basil and oregano over these. Layer tomatoes over top. Sprinkle with olive oil and grate Parmigiano-Reggiano over whole. Cook covered at 375 degrees 1 hour, 15 minutes. Sprinkle with paprika and more Parmigiano-Reggiano and cook uncovered the last 15 to 30 minutes.
If you have a convection oven, convection bake while uncovered to roast ingredients on top.
***For a sensual cooking experience, crush whole peeled tomatoes in your hands. It's one of those cooking-with-love maneuvers, and I swear it makes the dish taste better.
Aaaand -- husband made an instant lava cake recipe. I dressed it up with
Brandy Whipped Cream:
1 cup heavy cream
1 to 2 tablespoons Powdered sugar
1 shot drinkable brandy
Whip heavy cream and powdered sugar. When these reach the consistency of whipped cream, stop and fold in the brandy.
We had a feast tonight.
This is another of those restaurant re-creations I like to do. This turned out better than at the restaurant, actually. Much, much better. I argue for the longer cooking time to really combine the flavors. Go for the hour and a half.
Baked Chicken with Gnocchi
1 lb. chicken breast tenderloins
ETA: Chopped prosciutto or ham to flavor
10 oz. (or thereabouts) boiled gnocchi (boil no more than 3 minutes)
1 cup Chianti you'd enjoy drinking
Extra virgin olive oil
4 – 6 cloves chopped garlic
1 can or bag of artichoke hearts
1 bag green peas
2 cans crushed or diced tomatoes (I used one of each)
Basil -- plenty
Oregano -- plenty
Paprika
Grated Parmigiano-Reggiano
Layer chicken, chopped prosciutto/ham, cooked gnocchi, artichoke hearts, and peas. Pour wine over combined ingredients. Spread garlic, basil and oregano over these. Layer tomatoes over top. Sprinkle with olive oil and grate Parmigiano-Reggiano over whole. Cook covered at 375 degrees 1 hour, 15 minutes. Sprinkle with paprika and more Parmigiano-Reggiano and cook uncovered the last 15 to 30 minutes.
If you have a convection oven, convection bake while uncovered to roast ingredients on top.
***For a sensual cooking experience, crush whole peeled tomatoes in your hands. It's one of those cooking-with-love maneuvers, and I swear it makes the dish taste better.
Aaaand -- husband made an instant lava cake recipe. I dressed it up with
Brandy Whipped Cream:
1 cup heavy cream
1 to 2 tablespoons Powdered sugar
1 shot drinkable brandy
Whip heavy cream and powdered sugar. When these reach the consistency of whipped cream, stop and fold in the brandy.
We had a feast tonight.
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