Gnocchi with Spinach and Peas

INGREDIENTS
16 oz. potato gnocchi
2 Tbsp. unsalted butter
1 clove garlic, minced
2 Tbsp. flour
1.25 cups milk
3 cups fresh spinach, roughly chopped
salt and pepper to taste
1 cup shredded parmesan cheese 

peas, frozen

3 oz prosciutto

INSTRUCTIONS
Cook the gnocchi according to package directions. Drain, set aside, and return the empty pot to the stove.
Melt butter over medium heat.
Add prosciutto and garlic to butter and sauté for about a minute until garlic is fragrant.
Add flour to butter and whisk to form a roux. Cook for 30 seconds or so to cook out any raw flour taste.
Slowly add milk to roux, whisking constantly to break up any lumps. Cook for 2-3 minutes until sauce has just begun to thicken.
Stir chopped spinach and peas into sauce and cook 3-5 minutes more until spinach has wilted and sauce has thickened.
Add salt and pepper to taste.
Remove pot from heat.
Add parmesan cheese to sauce and stir to combine.
Return cooked gnocchi to sauce and stir to combine. Serve immediately.

To thin out a too-thick sauce or to stretch your sauce a little further, stir in a bit of extra milk until you’ve reached your desired consistency.







Adapted from http://www.lifeasastrawberry.com/parmesan-spinach-gnocchi/#recipe

Filipino Chicken Adobo

Ingredients

• 8 (5- to 7-ounce) bone-in chicken thighs, trimmed
• 1/3 cup soy sauce
• 1 (13 1/2-ounce) can coconut milk
• 3/4 cup cider vinegar
• 8 garlic cloves, peeled
• 4 bay leaves
• 2 teaspoons pepper
• 1 scallion, sliced thin

Directions

1. Toss chicken with soy sauce in large bowl. Refrigerate for at least 30 minutes and up to 1 hour.

2. Remove chicken from soy sauce, allowing excess to drip back into bowl. Transfer chicken, skin side down, to 12-inch nonstick skillet; set aside soy sauce.

3. Place skillet over medium-high heat and cook until chicken skin is browned, 7 to 10 minutes. While chicken is browning, whisk coconut milk, vinegar, garlic, bay leaves, and pepper into soy sauce.

4. Transfer chicken to plate and discard fat in skillet. Return chicken to skillet skin side down, add coconut milk mixture, and bring to boil. Reduce heat to medium-low and simmer, uncovered, for 20 minutes. Flip chicken skin side up and continue to cook, uncovered, until chicken registers 175 degrees, about 15 minutes. Transfer chicken to platter and tent loosely with aluminum foil.

5. Remove bay leaves and skim any fat off surface of sauce. Return skillet to medium-high heat and cook until sauce is thickened, 5 to 7 minutes. Pour sauce over chicken, sprinkle with scallion, and serve.

From America's Test Kitchen on The Splendid Table

Boozy Hot Chocolate

Ingredients
4 servings:
1 (12-ounce) bottle Guinness
1/4 cup cocoa powder
1 tablespoon granulated sugar
pinch kosher salt
3 cups whole milk
4 ounces milk chocolate chips
4 ounces bittersweet chocolate chips
4 ounces Bailey's
4 ounces Irish whiskey

16 servings:
4 (12-ounce) bottles Guinness
1 cup cocoa powder
4 tablespoons granulated sugar
1/2 teaspoon kosher salt
12 cups whole milk
16 ounces milk chocolate chips
16 ounces bittersweet chocolate chips
16 ounces Bailey's
16 ounces Irish whiskey

Directions
1. In a medium saucepan, cook Guinness over medium-high heat until reduced to 1/2 cup, about 10 minutes. Set aside.
2. In medium saucepan, stir cocoa with sugar and salt. Stir in milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture.
3. Add Bailey's followed by reduced Guinness and whiskey. Using a hand blender, milk frother, or whisk, whisk until frothy, pour into individual serving cups, and serve immediately.

from Serious Eats