Broccoli and Shells

This is such a delightful Italian dish. The original recipe calls for orecchiette but it is seriously no where to be found in these parts.  Either way, these shells worked out fine.  Orecchiette is an ear-shaped pasta.  Doesn't that sound appetizing? I have wanted to try it for the longest time, but have never actually attempted to buy the small pasta.  Finally, when I want to buy it, I can't find it.

This pasta doesn't have a thick, heavy sauce, and that's why I love it.  It has such simple flavors, which I think is refreshing. The whole time I was eating this I was craving some kind of pear, apple, or grapes to go with it.  I'll have to keep that in mind next time I make it.  I hope you love it as much as I did.  Oh, and this makes quite a bit, I made it for just two and we have plenty of leftovers (which I am pretty happy about).

Broccoli and Shells


Ingredients

You can easily add more or less of each ingredient.  

1 Large Chopped Bunch of Broccoli ~ 3-4 cups
1 lb Shell Pasta
~ 1 1/2 Cups Chopped Ham - or cooked Bacon or Pancetta if you want to get fancy 
2 Cloves Minced Garlic (I buy it smashed up in a jar... much easier to use)
~ 1/3 Chopped Yellow Onion (Scallions or other types can be used)
1/3 Cup Olive Oil
Salt and Pepper
Pinch Red Pepper Flakes
Freshly Grated Parmesan Cheese

Directions

In a large pot, bring water to a boil.  Add pasta and a Tbs or 2 of salt.  Cook the pasta until it is just about done. Maybe, 6 minutes or so.  You just don't want it to get mushy when you bring it all together in the end.
Drain the pasta and save about 2 cups of the starchy water.
In a large pan, heat oil.  Add the garlic and onions and saute until they become soft. 
Add the ham and let it brown just a bit, this should not take long.  If you are using bacon or pancetta, you would want to cook them before hand.
Add the broccoli and about 1 cup of the saved starchy water.  Stir well, gradually adding more water if needed.
Add the red pepper flakes and salt and pepper.  You probably won't need much salt because the ham is salty.  
Add the cooked pasta and stir well, coating all pasta and broccoli.  Add more starchy water if needed.
By this time the broccoli should be cooked through.  If not, you can cover the pan for a few minutes to steam the broccoli.
Serve and top with Parmesan cheese.

Chicken with Applejack Sauce

This dish is all about the sauce. Cook the chicken pretty much any way you'd like, add this sauce to it and it will liven up any meal.

The first time I made this, it was with pork chops and with this apple stuffing tucked inside. It was so good but quite a bit of work. I made this on the first Valentines Day my husband and I spent together (boyfriend at the time); along with a homemade Tiramisu that didn't turn out so well. Since then, I have yet to make another Tiramisu, but have made this sauce pretty often. I turned this dish into a meal that doesn't have to be for a special occasion (hence chicken) but at the same time -definitely could. This comes altered from Williams-Sonoma American.

I think I have always paired this recipe with the stuffing listed in the paragraph above.



This is a picture of the brandy in flames... if you can see them (its the blue color).


Applejack Sauce

Ingredients

Grilled, baked or pan-fried chicken, or pork chops
1/3 cup Applejack (apple Brandy) - I have made this with Apricot Brandy also, probably any would do
1 1/2 tsp Cornstarch
3/4 cup Chicken Stock or Broth
1/4 cup Cream
Chopped Sage for garnish

Directions

In a small sauce pan on low heat, add the brandy. Once it's warm, ignite with a match or lighter... Careful!
Let it flame for about 30 seconds. If it doesn't go out on it's own you can cover the pan with a lid. Set aside.
Dissolved the cornstarch in a Tbs of water and add this, preferably, to the pan you cooked the meat in.
Add the brandy, broth, and cream. Stir well. If you use the pan you have cooked the meat in, this will de-glaze the pan getting all of the bits of flavor from the meat up and off the pan into your sauce. Yum!
Bring to a boil over medium heat for about 1 minute. You should be able to see it has thickened just a bit.
Spoon over your meat and voila! Boring to fantastic. :)