Chicken Madison

Just yesterday I came across a post on a blog I read called Feasts and Fotos, while going through my google reader.  The post was for Chicken Madison and I was drooling over Susan's photos.  Susan has tons of great recipes and photos on her blog.  If you haven't been there before be sure to check it out.  She and I seem to like a lot of the same food and we don't live too far from each other (Susan, we should meet for dinner one day!).  I would love to try her Lentil and Sausage Stew, Fusilli with Sausage and Artichokes, and her Potato Fennel and Leek Soup.  I could search her blog all day and bookmark recipes!   Okay so back to the chicken.  Her recipe was incredibly simple and I had pretty much everything on hand to make it.  I had to make a couple of simple substitutions for example I used the dry sundried tomatoes because I was out of the ones that are packed in oil.  I didn't have anymore fresh parsley but I had some scallions which I threw in.  I had the cremini mushrooms and a half a package of shitake's so I tossed those in as well.  The result was a delicious tender chicken in a flavorful sauce that I put over some buttered orzo.  Susan served hers over creamy white bean puree which she promises to post soon.  I bet that is out of this world! One thing to keep in mind that if you are using very thin sliced cutlets like I did you will not need to cook it for 20 minutes at the end like the recipe states.  I found that the chicken was almost completely cooked from browning it and only simmered it in the pan sauce for as long as it took the orzo to cook which was about 8 minutes.  I will definitely be making this again and I hope you'll give it a try as well!

Chicken Madison

From Feasts and Fotos

Ingredients:

6 thin chicken cutlets ( cut in 1/2 down the center)
whole wheat flour
4 cloves garlic, smashed
2 garlic cloves, minced
1 box crimini mushrooms, cleaned and sliced (not too thin)
1 12 oz bag of frozen artichoke hearts, slightly defrosted, cut in half lengthwise
1 Tbsp tomato paste

1  7 ounce jar of sun dried tomatoes, drained and sliced, 2-3 tbsp of oil reserved

1/2 – 3/4 cup white wine

3/4 – 1 cup chicken stock, low sodium

1 tsp fresh thyme, chopped

1/3 cup fresh parsley, chopped

Salt & Pepper

Olive oil

1 Tbsp butter, optional

Directions: 

Heat a few tablespoons of olive oil in a large skillet over medium heat.  Add 2 smashed garlic cloves, to season the oil.  Season chicken with salt & pepper and coat in the flour, tapping off excess.  Add some of the chicken to oil, being sure not to overcrowd the pan, cooking them until golden brown on each side.  Remove from skillet and transfer to a plate.  Be careful to watch the cloves of garlic and be sure to remove them once they appear to be getting too golden.  You don’t want them to burn.  Repeat with remaining chicken and smashed garlic.

In the same skillet you just cooked all the chicken in add the oil you reserved from the sun dried tomatoes.  Into that oil add the artichoke hearts and cook, stirring occasionally, for 3-4 minutes.  To the artichokes add the sliced mushrooms and cook for 3-4 minutes, or until they start to soften a bit.  Next, add the tomato paste and garlic and stir into the vegetables, cooking for 2-3 minutes.  At this point I usually add some salt and pepper.  Next comes the liquids…add the wine first, allowing it to simmer for a few minutes.  Finally add the chicken stock and the fresh thyme.  Allow liquids to simmer together for 4-5 minutes.  To thicken this liquid mixture a bit, add approximately 1-2 tablespoons of the leftover whole wheat flour to the skillet, whisking to mix.

Add the chicken cutlets back into the skillet, nestling them all in under the veggies, gently, as best as you can.  Ideally you want most of the chicken to be submerged into the liquid.  It is ok if the tops of a few pieces are not submerged.  If you feel you need a bit more liquid, add some more chicken stock.  Put a cover on the skillet, lower heat to low and gently simmer for 15 – 20 minutes, or until the chicken is cooked through.  Once cooked, turn off heat and add the parsley.  If you so choose, you can also add the butter, just to finish the sauce a bit.  A little tablespoon of butter won’t hurt!

Chicken Madison

Just yesterday I came across a post on a blog I read called Feasts and Fotos, while going through my google reader.  The post was for Chicken Madison and I was drooling over Susan's photos.  Susan has tons of great recipes and photos on her blog.  If you haven't been there before be sure to check it out.  She and I seem to like a lot of the same food and we don't live too far from each other (Susan, we should meet for dinner one day!).  I would love to try her Lentil and Sausage Stew, Fusilli with Sausage and Artichokes, and her Potato Fennel and Leek Soup.  I could search her blog all day and bookmark recipes!   Okay so back to the chicken.  Her recipe was incredibly simple and I had pretty much everything on hand to make it.  I had to make a couple of simple substitutions for example I used the dry sundried tomatoes because I was out of the ones that are packed in oil.  I didn't have anymore fresh parsley but I had some scallions which I threw in.  I had the cremini mushrooms and a half a package of shitake's so I tossed those in as well.  The result was a delicious tender chicken in a flavorful sauce that I put over some buttered orzo.  Susan served hers over creamy white bean puree which she promises to post soon.  I bet that is out of this world! One thing to keep in mind that if you are using very thin sliced cutlets like I did you will not need to cook it for 20 minutes at the end like the recipe states.  I found that the chicken was almost completely cooked from browning it and only simmered it in the pan sauce for as long as it took the orzo to cook which was about 8 minutes.  I will definitely be making this again and I hope you'll give it a try as well!

Chicken Madison

From Feasts and Fotos

Ingredients:

6 thin chicken cutlets ( cut in 1/2 down the center)
whole wheat flour
4 cloves garlic, smashed
2 garlic cloves, minced
1 box crimini mushrooms, cleaned and sliced (not too thin)
1 12 oz bag of frozen artichoke hearts, slightly defrosted, cut in half lengthwise
1 Tbsp tomato paste

1  7 ounce jar of sun dried tomatoes, drained and sliced, 2-3 tbsp of oil reserved

1/2 – 3/4 cup white wine

3/4 – 1 cup chicken stock, low sodium

1 tsp fresh thyme, chopped

1/3 cup fresh parsley, chopped

Salt & Pepper

Olive oil

1 Tbsp butter, optional

Directions: 

Heat a few tablespoons of olive oil in a large skillet over medium heat.  Add 2 smashed garlic cloves, to season the oil.  Season chicken with salt & pepper and coat in the flour, tapping off excess.  Add some of the chicken to oil, being sure not to overcrowd the pan, cooking them until golden brown on each side.  Remove from skillet and transfer to a plate.  Be careful to watch the cloves of garlic and be sure to remove them once they appear to be getting too golden.  You don’t want them to burn.  Repeat with remaining chicken and smashed garlic.

In the same skillet you just cooked all the chicken in add the oil you reserved from the sun dried tomatoes.  Into that oil add the artichoke hearts and cook, stirring occasionally, for 3-4 minutes.  To the artichokes add the sliced mushrooms and cook for 3-4 minutes, or until they start to soften a bit.  Next, add the tomato paste and garlic and stir into the vegetables, cooking for 2-3 minutes.  At this point I usually add some salt and pepper.  Next comes the liquids…add the wine first, allowing it to simmer for a few minutes.  Finally add the chicken stock and the fresh thyme.  Allow liquids to simmer together for 4-5 minutes.  To thicken this liquid mixture a bit, add approximately 1-2 tablespoons of the leftover whole wheat flour to the skillet, whisking to mix.

Add the chicken cutlets back into the skillet, nestling them all in under the veggies, gently, as best as you can.  Ideally you want most of the chicken to be submerged into the liquid.  It is ok if the tops of a few pieces are not submerged.  If you feel you need a bit more liquid, add some more chicken stock.  Put a cover on the skillet, lower heat to low and gently simmer for 15 – 20 minutes, or until the chicken is cooked through.  Once cooked, turn off heat and add the parsley.  If you so choose, you can also add the butter, just to finish the sauce a bit.  A little tablespoon of butter won’t hurt!

Potato and Mushroom Gratin with Gruyere

 

This is the second year I made this side dish for Thanksgiving.  It's delicious and decadent and perfect for a holiday.  It's a special dish that everyone will make a big deal over.  It's not very hard to make at all especially if you have a mandoline to slice the potatoes nice and thin.   Hope you give it a try!

Potato Gratin with Mushrooms and Gruyère
Bon Appetit Magazine November 2010

8 to 10 servings
PREP: 1 hour TOTAL: 2 hours

Ingredients:

1/4 cup olive oil
4 cups finely chopped leeks (white and green parts only; about 3 large)
1 1/2 pounds 1/2-inch cubes assorted mushrooms (such as crimini and stemmed shiitake; about 10 cups)
2 garlic cloves, minced
3 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices
2 cups heavy whipping cream
1 teaspoon (or more) salt
1/2 teaspoon (or more) freshly ground black pepper
1 cup coarsely grated Gruyère cheese
The Technique: Gratin
Parboil sliced potatoes in whipping cream, then layer them with mushrooms and top with Gruyère. Your end product has great texture and flavor through and through--the cheese gets browned and toasty in the oven, and the layers of creamy potatoes and mushrooms are rich and satisfying.

Preparation:

Heat 1/4 cup oil in large skillet over medium-high heat. Add leeks; sauté until soft and lightly browned, 10 to 12 minutes. Add mushrooms, sprinkle with salt and pepper, and sauté until soft and liquid evaporates, 7 to 8 minutes. Add garlic; sauté 1 minute. Season with salt and pepper. Set aside. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.

Preheat oven to 375°F. Pat potato slices dry with kitchen towel. Combine cream, 1 teaspoon salt, and 1/2 teaspoon pepper in large pot. Add potatoes. Bring to boil; reduce heat to medium and simmer, covered, 10 minutes, stirring occasionally. Remove lid; simmer until cream is reduced by about half and potatoes are partially cooked, stirring often and watching closely to prevent mixture from burning, about 3 minutes. Season with salt and pepper.

Brush 13x9x2-inch glass or ceramic baking dish with oil. Transfer half of potato mixture to dish, spreading out in even layer. Spoon mushroom mixture over in even layer. Spoon remaining potato mixture over, spreading in even layer. Sprinkle cheese over. Cover with foil, tenting in center to prevent cheese from sticking to foil. Bake 30 minutes. Uncover; bake until potatoes are tender and top is brown, 20 to 25 minutes longer. Let rest 10 minutes before serving.


Click here for a printable version of this recipe. 

Potato and Mushroom Gratin with Gruyere

 

This is the second year I made this side dish for Thanksgiving.  It's delicious and decadent and perfect for a holiday.  It's a special dish that everyone will make a big deal over.  It's not very hard to make at all especially if you have a mandoline to slice the potatoes nice and thin.   Hope you give it a try!

Potato Gratin with Mushrooms and Gruyère
Bon Appetit Magazine November 2010

8 to 10 servings
PREP: 1 hour TOTAL: 2 hours

Ingredients:

1/4 cup olive oil
4 cups finely chopped leeks (white and green parts only; about 3 large)
1 1/2 pounds 1/2-inch cubes assorted mushrooms (such as crimini and stemmed shiitake; about 10 cups)
2 garlic cloves, minced
3 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices
2 cups heavy whipping cream
1 teaspoon (or more) salt
1/2 teaspoon (or more) freshly ground black pepper
1 cup coarsely grated Gruyère cheese
The Technique: Gratin
Parboil sliced potatoes in whipping cream, then layer them with mushrooms and top with Gruyère. Your end product has great texture and flavor through and through--the cheese gets browned and toasty in the oven, and the layers of creamy potatoes and mushrooms are rich and satisfying.

Preparation:

Heat 1/4 cup oil in large skillet over medium-high heat. Add leeks; sauté until soft and lightly browned, 10 to 12 minutes. Add mushrooms, sprinkle with salt and pepper, and sauté until soft and liquid evaporates, 7 to 8 minutes. Add garlic; sauté 1 minute. Season with salt and pepper. Set aside. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.

Preheat oven to 375°F. Pat potato slices dry with kitchen towel. Combine cream, 1 teaspoon salt, and 1/2 teaspoon pepper in large pot. Add potatoes. Bring to boil; reduce heat to medium and simmer, covered, 10 minutes, stirring occasionally. Remove lid; simmer until cream is reduced by about half and potatoes are partially cooked, stirring often and watching closely to prevent mixture from burning, about 3 minutes. Season with salt and pepper.

Brush 13x9x2-inch glass or ceramic baking dish with oil. Transfer half of potato mixture to dish, spreading out in even layer. Spoon mushroom mixture over in even layer. Spoon remaining potato mixture over, spreading in even layer. Sprinkle cheese over. Cover with foil, tenting in center to prevent cheese from sticking to foil. Bake 30 minutes. Uncover; bake until potatoes are tender and top is brown, 20 to 25 minutes longer. Let rest 10 minutes before serving.


Click here for a printable version of this recipe. 

Linguine with Chicken, Mushrooms and Wine

Every once and a while I like to go through some of my old cooking magazines because it's like seeing them for the first time again. A recipe that may not have appealed to me last year may appeal to me this year. This one I found in the December 2004 issue of Cuisine at Home magazine. It was written by Maryann Esposito and I have made some variations but I would love to make it as is someday. When it's just me and Steve I rarely make chicken on the bone unless it's a chicken breast. Steve won't eat the dark meat so I tend to adapt recipes to use breast meat instead. I don't mind it so much but when I'm visiting my parents alone I love to have my mom make dark meat or pork chops or any of the things Steve doesn't like. So Mom, if you're reading you know what to do! :-)

My changes were simple. I swapped chicken tenders for the whole chicken, swapped linguine for papparedelle (only because I forgot to buy it when I went to the supermarket), Added a little more sage (and I still think it could have used more), added stock for more sauce and added butter and cheese to the pasta (a trick for a silkier sauce thatI picked up last month in bon appetit magazine). All very minor changes nothing life changing except for the vinegar. I really wanted to add it but I forgot. It smelled soo good that I just thought I was all done! This was a fantastic meal and I highly recommend it!

Linguine with chicken, mushrooms and wine

Adapted from Maryann Esposito

Ingredients:
1 lb mushrooms, quartered
4 oz pancetta or bacon, diced
1 large Vidalia onion, sliced
½ pound fennel (bulb only), sliced
4 cloves garlic, minced
1 cup dry red wine
1 cup chicken stock
1-2 tablespoons fresh sage leaves, chiffonade
½ cup all purpose flour
Kosher salt, pepper, garlic powder
1 lb chicken tenders, cut into bite sized pieces, tendon removed
4-6 Tbsp unsalted butter
Extra virgin olive oil
1 pound linguine
2 Tbsp balsamic vinegar, optional

Directions:
1. Sauté mushrooms in 2 tbsp butter and 1 tbsp olive oil in a large sauté pan over medium-high heat. Don’t stir until the mushrooms begin to brown. Stirring them will prevent them from getting color and building that extra level of flavor. Once they start to soften, season with salt and they give off liquid. Cook until liquid evaporates. Stir in ½ cup of wine. Increase the heat to high and boil until most of the wine evaporates; remove and set aside. Wipe out pan and return it to stove top.

2. In a large plastic food storage bag combine flour, salt, pepper and garlic powder. Add the pieces of chicken, close the bag and shake to coat in flour.

3. Melt 2 tbsp of butter and 2 tbsp of oil in the sauté pan. Brown the chicken in batches (if necessary) over medium heat; remove; set aside.

4. Sauté the pancetta in the pan drippings until it begins to brown. Add the onion and fennel and cook until the onion softens and fennel begins to brown. Stir in garlic and cook 2-3 minutes more. Increase heat to high and stir in remaining wine and sage. Use a wooden spoon to scrape up the brown bits that have stuck to the pan. When wine begins to evaporate add about ½ cup of chicken stock. Let sauce reduce and add more stock if you want more liquid. Return the mushrooms and chicken to the pan and stir. Lower heat to medium-low and cover. Let chicken simmer for 10-15 minutes until chicken is cooked through.

5. Meanwhile, cook linguine in a large pot of salted boiling water. When pasta is al dente drain and add the remaining butter to the pot (optional) toss pasta in butter to coat and add about ½ cup romano cheese and toss. Toss pasta with half the sauce and chicken and add the remaining chicken and sauce to top the pasta in each plate.

Click here for a printable version of this recipe.

Linguine with Chicken, Mushrooms and Wine

Every once and a while I like to go through some of my old cooking magazines because it's like seeing them for the first time again. A recipe that may not have appealed to me last year may appeal to me this year. This one I found in the December 2004 issue of Cuisine at Home magazine. It was written by Maryann Esposito and I have made some variations but I would love to make it as is someday. When it's just me and Steve I rarely make chicken on the bone unless it's a chicken breast. Steve won't eat the dark meat so I tend to adapt recipes to use breast meat instead. I don't mind it so much but when I'm visiting my parents alone I love to have my mom make dark meat or pork chops or any of the things Steve doesn't like. So Mom, if you're reading you know what to do! :-)

My changes were simple. I swapped chicken tenders for the whole chicken, swapped linguine for papparedelle (only because I forgot to buy it when I went to the supermarket), Added a little more sage (and I still think it could have used more), added stock for more sauce and added butter and cheese to the pasta (a trick for a silkier sauce thatI picked up last month in bon appetit magazine). All very minor changes nothing life changing except for the vinegar. I really wanted to add it but I forgot. It smelled soo good that I just thought I was all done! This was a fantastic meal and I highly recommend it!

Linguine with chicken, mushrooms and wine

Adapted from Maryann Esposito

Ingredients:
1 lb mushrooms, quartered
4 oz pancetta or bacon, diced
1 large Vidalia onion, sliced
½ pound fennel (bulb only), sliced
4 cloves garlic, minced
1 cup dry red wine
1 cup chicken stock
1-2 tablespoons fresh sage leaves, chiffonade
½ cup all purpose flour
Kosher salt, pepper, garlic powder
1 lb chicken tenders, cut into bite sized pieces, tendon removed
4-6 Tbsp unsalted butter
Extra virgin olive oil
1 pound linguine
2 Tbsp balsamic vinegar, optional

Directions:
1. Sauté mushrooms in 2 tbsp butter and 1 tbsp olive oil in a large sauté pan over medium-high heat. Don’t stir until the mushrooms begin to brown. Stirring them will prevent them from getting color and building that extra level of flavor. Once they start to soften, season with salt and they give off liquid. Cook until liquid evaporates. Stir in ½ cup of wine. Increase the heat to high and boil until most of the wine evaporates; remove and set aside. Wipe out pan and return it to stove top.

2. In a large plastic food storage bag combine flour, salt, pepper and garlic powder. Add the pieces of chicken, close the bag and shake to coat in flour.

3. Melt 2 tbsp of butter and 2 tbsp of oil in the sauté pan. Brown the chicken in batches (if necessary) over medium heat; remove; set aside.

4. Sauté the pancetta in the pan drippings until it begins to brown. Add the onion and fennel and cook until the onion softens and fennel begins to brown. Stir in garlic and cook 2-3 minutes more. Increase heat to high and stir in remaining wine and sage. Use a wooden spoon to scrape up the brown bits that have stuck to the pan. When wine begins to evaporate add about ½ cup of chicken stock. Let sauce reduce and add more stock if you want more liquid. Return the mushrooms and chicken to the pan and stir. Lower heat to medium-low and cover. Let chicken simmer for 10-15 minutes until chicken is cooked through.

5. Meanwhile, cook linguine in a large pot of salted boiling water. When pasta is al dente drain and add the remaining butter to the pot (optional) toss pasta in butter to coat and add about ½ cup romano cheese and toss. Toss pasta with half the sauce and chicken and add the remaining chicken and sauce to top the pasta in each plate.

Click here for a printable version of this recipe.

Wild Mushrooms and Gorgonzola Risotto

I never knew that I liked Gorgonzola.  That's probably because I am not a fan of blue cheese but Gorgonzola dolce is much milder than any blue cheese I have tasted.  It tastes wonderful in pasta and risotto.  This is a recipe that you must try! I have held off on posting this recipe because both times I made it I was too rushed and never took a really nice single serving photo to share with you.  So, the best photo I have is of the risotto in the pot.  It doesn't do it justice but I trust that you all can tell that this is a great recipe and will try it anyway.  Hey, if you do, will you send me your finished photo?  I'd love it if you posted it to my facebook page!

I can't seem to find dried porcinis but I do have a HUGE container of dried mixed mushrooms from costco.  That's what I used and will be using since it will probably last a whole year.  I also added some fresh diced cremini mushrooms and fresh wild mushrooms another time for their texture.  If you decide to add some to yours you can do that after you saute the onions.  Make sure you don't disturb them too much. Whenever you cook mushrooms you want a deep golden color.  They will have a deeper flavor and better texture. 

Gorgonzola and Porcini Mushroom Risotto

Recipe courtesy Giada De Laurentiis, 2008


Serves: 4 to 6

Ingredients:

4 cups low-sodium chicken stock
1 1/2 ounces dried porcini mushrooms
3 tablespoons butter
1 medium onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan
3/4 cup (3 ounces) Gorgonzola, crumbled
1/4 cup chopped fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions:

In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside.

Reheat the stock to a simmer and keep warm over low heat.

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately.


 For a printable version of this recipe, click here. 

Wild Mushrooms and Gorgonzola Risotto

I never knew that I liked Gorgonzola.  That's probably because I am not a fan of blue cheese but Gorgonzola dolce is much milder than any blue cheese I have tasted.  It tastes wonderful in pasta and risotto.  This is a recipe that you must try! I have held off on posting this recipe because both times I made it I was too rushed and never took a really nice single serving photo to share with you.  So, the best photo I have is of the risotto in the pot.  It doesn't do it justice but I trust that you all can tell that this is a great recipe and will try it anyway.  Hey, if you do, will you send me your finished photo?  I'd love it if you posted it to my facebook page!

I can't seem to find dried porcinis but I do have a HUGE container of dried mixed mushrooms from costco.  That's what I used and will be using since it will probably last a whole year.  I also added some fresh diced cremini mushrooms and fresh wild mushrooms another time for their texture.  If you decide to add some to yours you can do that after you saute the onions.  Make sure you don't disturb them too much. Whenever you cook mushrooms you want a deep golden color.  They will have a deeper flavor and better texture. 

Gorgonzola and Porcini Mushroom Risotto

Recipe courtesy Giada De Laurentiis, 2008


Serves: 4 to 6

Ingredients:

4 cups low-sodium chicken stock
1 1/2 ounces dried porcini mushrooms
3 tablespoons butter
1 medium onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan
3/4 cup (3 ounces) Gorgonzola, crumbled
1/4 cup chopped fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions:

In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside.

Reheat the stock to a simmer and keep warm over low heat.

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately.


 For a printable version of this recipe, click here. 

Spaghetti with Garlicky Marsala Mushrooms

This recipe was given to me a few years ago by Steve's mom.  It was published in Food and Wine magazine and she highly recommended it.  I finally pulled it out of my recipe box and gave it a try.  I thought it was great! I did make a few changes such as extra garlic, used fresh thyme instead of the rosemary, changed the chives for fresh parsley (as always, I use what I have) and reduced the balsamic vinegar by one tablespoon.  I was afraid it would overpower the marsala but it didn't so that was unnecessary.   I would have liked a little more marsala flavor so in the futre I will just increase that.  Come to think of it, I did use a whole pound of spaghetti so that's probably why in needed a little more sauce.  This will definitely be seen at our dinner table more often since it's so quick, easy and delicious!


Spaghetti with Garlicky Marsala Mushrooms


Recipe by Marcia Kiesel, published in Food and Wine Magazine

4 servings

Ingredients:

5 tbsp EVOO
1 lb white mushrooms, caps quartered
1 lb shitake mushrooms, stems discarded and caps quartered
salt and pepper to taste
4 large garlic cloves, 2 thinly sliced and 2 minced
1 medium shallot, thinly sliced
1 ½ tsp fresh rosemary
½ cup dry Marsala wine
3 tbsp balsamic vinegar
6 Kalamata olives, pitted and coarsely chopped
¾ lb spaghetti
2 tbsp unsalted butter
1/3 cup freshly grated Parmesan Cheese, plus more for serving
2 tbsp minced chives

Directions:

1. In a very large skillet, heat 2 tbsp of the olive oil. Add the white and shitake mushrooms, season with salt and pepper, cover and cook over moderately high heat for 5 minutes, stirring once. Uncover and cook over high heat, stirring once until the mushrooms are browned all over, about 3 minutes. Add the sliced garlic, shallot and rosemary and cook, stirring, until fragrant, about 2 minutes. Add the Marsala and cook until evaporated, about 30 seconds. Add the vinegar and cook, stirring, for 30 seconds. Stir in the minced garlic, olives and remaining 3 tbsp of olive oil and season with salt and pepper. Cover and keep warm.

2. In a large pot of boiling salted water, cook the spaghetti until ad dente; drain. Return the spaghetti to the pot. Stir in the butter and mushrooms and season with salt and pepper. Stir in 1/3 cup of the Parmesan. Transfer the spaghetti to bowls, sprinkle with the chives and serve, passing more Parmesan at the table.

 

Spaghetti with Garlicky Marsala Mushrooms

This recipe was given to me a few years ago by Steve's mom.  It was published in Food and Wine magazine and she highly recommended it.  I finally pulled it out of my recipe box and gave it a try.  I thought it was great! I did make a few changes such as extra garlic, used fresh thyme instead of the rosemary, changed the chives for fresh parsley (as always, I use what I have) and reduced the balsamic vinegar by one tablespoon.  I was afraid it would overpower the marsala but it didn't so that was unnecessary.   I would have liked a little more marsala flavor so in the futre I will just increase that.  Come to think of it, I did use a whole pound of spaghetti so that's probably why in needed a little more sauce.  This will definitely be seen at our dinner table more often since it's so quick, easy and delicious!


Spaghetti with Garlicky Marsala Mushrooms


Recipe by Marcia Kiesel, published in Food and Wine Magazine

4 servings

Ingredients:

5 tbsp EVOO
1 lb white mushrooms, caps quartered
1 lb shitake mushrooms, stems discarded and caps quartered
salt and pepper to taste
4 large garlic cloves, 2 thinly sliced and 2 minced
1 medium shallot, thinly sliced
1 ½ tsp fresh rosemary
½ cup dry Marsala wine
3 tbsp balsamic vinegar
6 Kalamata olives, pitted and coarsely chopped
¾ lb spaghetti
2 tbsp unsalted butter
1/3 cup freshly grated Parmesan Cheese, plus more for serving
2 tbsp minced chives

Directions:

1. In a very large skillet, heat 2 tbsp of the olive oil. Add the white and shitake mushrooms, season with salt and pepper, cover and cook over moderately high heat for 5 minutes, stirring once. Uncover and cook over high heat, stirring once until the mushrooms are browned all over, about 3 minutes. Add the sliced garlic, shallot and rosemary and cook, stirring, until fragrant, about 2 minutes. Add the Marsala and cook until evaporated, about 30 seconds. Add the vinegar and cook, stirring, for 30 seconds. Stir in the minced garlic, olives and remaining 3 tbsp of olive oil and season with salt and pepper. Cover and keep warm.

2. In a large pot of boiling salted water, cook the spaghetti until ad dente; drain. Return the spaghetti to the pot. Stir in the butter and mushrooms and season with salt and pepper. Stir in 1/3 cup of the Parmesan. Transfer the spaghetti to bowls, sprinkle with the chives and serve, passing more Parmesan at the table.

 

Chicken Marsala with Ravioli and My Cooking Philosophy

Ever since watching The Next Food Network Star and Julie and Julia I've been thinking a lot about what makes my cooking style unique. I wondered what I would say if I was asked what my culinary point of view is. It became very clear to me when reading a really great comment someone left on my blog. It's something that is always in the back of my mind but when I really thought about it, it was clear as day. As you know, my blog was originally created to help me learn to make the recipes my grandmother made and share it with my family and friends. This has evolved into something even more. Through the years I've learned what flavors go well together, what ingredients can be substituted for others, how to work with what I have and the budget that I have. Sometimes things worked well, sometimes not so much, but that's okay. That seems to have become the theme of this blog and that's what I want readers to learn. I want someone to read my blog and think, hey, I can do that. It doesn't matter if you don't have prosciutto today, or that you don't have the specific wine this recipe calls for or even if you are a vegetarian. I want people to learn to view recipes as a guide, an idea that worked, not something written in stone. Take that idea and run with it, change it up, make it work for you. It may not turn out exactly like the picture in a book or like a photo on a blog but that's okay because hey, it could end up even better. What is important is that you are in the kitchen, that you fill your home with wonderful aromas, put meals on the table that bring your family together and enjoy yourself. It doesn't matter if it's a hit or a flop, what matters is that you tried and you didn't give up. The more you get in the kitchen you will learn what you like and what flavor combinations work for you and your family. Before you know it, you'll have more hits and less flops. As long as your ingredients are good and fresh you'll win every time. I hope that I can help give you the courage to be creative, try something new, and be comfortable and confident that you can create a wonderful meal no matter how limited your pantry is.

Today's recipe is an example of how my cooking philosophy works. When I saw this recipe I loved it. To me it seems like a combination of chicken marsala and saltimbocca, two of my favorite dishes. Marsala is a simple mushroom sauce made with marsala wine and fresh mushrooms. Saltimbocca's key ingredients are prosciutto, sage and spinach is usually served with it or under it. For me this recipe would really be a marriage of those two dishes if it was served with spinach ravioli or with some spinach tossed in. Today, I happened to have the spinach ravioli but unfortunately I didn't have the prosciutto and sage. I didn't let it stop me, we needed to eat dinner anyway! It wasn't the same as the photo in the magazine and it wasn't a true combination of both dishes but still very delicious. As always, I use cremini mushrooms in place of button mushrooms and I used garlic in place of the shallots, and added garlic powder in addition to the salt and pepper when I seasoned my chicken. The dinner was excellent, Steve and I were both very happy with it. Next time I will love to try the recipe with prosciutto, sage and definitely some spinach. Use your imagination and change it up according to what you have in your pantry, you never know, you may find a new family favorite!

Chicken Marsala Ravioli

from Cuisine at Home, Perfect Pasta

Ingredients:

For the Ravioli and the Chicken-

1 - 9 oz. package refrigerated cheese-filled ravioli
1 lb. boneless, skinless chicken breast, sliced into strips and seasoned with kosher salt and pepper
1/4 cup all purpose flour
3 Tbsp. extra virgin olive oil
2 oz. prosciutto, chopped

For the Marsala Sauce-

1/2 lb button mushrooms, sliced
2 Tbsp extra-virgin olive oil
2 Tbsp minced shallots
1/2 cup dry marsala or dry sherry
3/4 cup low sodium chicken broth
2 Tbsp minced fresh sage
2 Tbsp unsalted butter
1 Tbsp chopped fresh parsley
Kosher salt and pepper to taste

Directions:

*Cook ravioli according to package directions; drain and set aside.

Coat seasoned chicken in flour. Saute in 3 Tbsp oil in a large saute pan over medium-high heat until chicken is brown, about 5 minutes. Add prosciutto; cook 1 minute. Transfer chicken mixture to a plate and set it aside.

Saute mushrooms in 2 Tbsp oil in the same pan over medium-high heat until mushrooms are brown, about 3 minutes. Add shallots; cook 1 minute.

Deglaze pan with marsala, scraping up any bits rom the bottome of the pan; simmer until liquid is nearly evaporated. Stir in broth, chicken mixture, cooked ravioli and sage. Simmer until ingredients are heated through.

Stir in butter. Sprinkle ravioli and chicken with parsley, and season dish with salt and pepper before serving.

* Note - In my experience the sauce can be made frist - just wait to add the chicken until you're ready. I don't like to let ravioli sit without sauce they'll stick together. I rather the sauce wait for the pasta than the pasta wait for the sauce. Otherwise, toss the ravioli with a little olive oil so they don't stick while waiting for the sauce to be ready.

Chicken Marsala with Ravioli and My Cooking Philosophy

Ever since watching The Next Food Network Star and Julie and Julia I've been thinking a lot about what makes my cooking style unique. I wondered what I would say if I was asked what my culinary point of view is. It became very clear to me when reading a really great comment someone left on my blog. It's something that is always in the back of my mind but when I really thought about it, it was clear as day. As you know, my blog was originally created to help me learn to make the recipes my grandmother made and share it with my family and friends. This has evolved into something even more. Through the years I've learned what flavors go well together, what ingredients can be substituted for others, how to work with what I have and the budget that I have. Sometimes things worked well, sometimes not so much, but that's okay. That seems to have become the theme of this blog and that's what I want readers to learn. I want someone to read my blog and think, hey, I can do that. It doesn't matter if you don't have prosciutto today, or that you don't have the specific wine this recipe calls for or even if you are a vegetarian. I want people to learn to view recipes as a guide, an idea that worked, not something written in stone. Take that idea and run with it, change it up, make it work for you. It may not turn out exactly like the picture in a book or like a photo on a blog but that's okay because hey, it could end up even better. What is important is that you are in the kitchen, that you fill your home with wonderful aromas, put meals on the table that bring your family together and enjoy yourself. It doesn't matter if it's a hit or a flop, what matters is that you tried and you didn't give up. The more you get in the kitchen you will learn what you like and what flavor combinations work for you and your family. Before you know it, you'll have more hits and less flops. As long as your ingredients are good and fresh you'll win every time. I hope that I can help give you the courage to be creative, try something new, and be comfortable and confident that you can create a wonderful meal no matter how limited your pantry is.

Today's recipe is an example of how my cooking philosophy works. When I saw this recipe I loved it. To me it seems like a combination of chicken marsala and saltimbocca, two of my favorite dishes. Marsala is a simple mushroom sauce made with marsala wine and fresh mushrooms. Saltimbocca's key ingredients are prosciutto, sage and spinach is usually served with it or under it. For me this recipe would really be a marriage of those two dishes if it was served with spinach ravioli or with some spinach tossed in. Today, I happened to have the spinach ravioli but unfortunately I didn't have the prosciutto and sage. I didn't let it stop me, we needed to eat dinner anyway! It wasn't the same as the photo in the magazine and it wasn't a true combination of both dishes but still very delicious. As always, I use cremini mushrooms in place of button mushrooms and I used garlic in place of the shallots, and added garlic powder in addition to the salt and pepper when I seasoned my chicken. The dinner was excellent, Steve and I were both very happy with it. Next time I will love to try the recipe with prosciutto, sage and definitely some spinach. Use your imagination and change it up according to what you have in your pantry, you never know, you may find a new family favorite!

Chicken Marsala Ravioli

from Cuisine at Home, Perfect Pasta

Ingredients:

For the Ravioli and the Chicken-

1 - 9 oz. package refrigerated cheese-filled ravioli
1 lb. boneless, skinless chicken breast, sliced into strips and seasoned with kosher salt and pepper
1/4 cup all purpose flour
3 Tbsp. extra virgin olive oil
2 oz. prosciutto, chopped

For the Marsala Sauce-

1/2 lb button mushrooms, sliced
2 Tbsp extra-virgin olive oil
2 Tbsp minced shallots
1/2 cup dry marsala or dry sherry
3/4 cup low sodium chicken broth
2 Tbsp minced fresh sage
2 Tbsp unsalted butter
1 Tbsp chopped fresh parsley
Kosher salt and pepper to taste

Directions:

*Cook ravioli according to package directions; drain and set aside.

Coat seasoned chicken in flour. Saute in 3 Tbsp oil in a large saute pan over medium-high heat until chicken is brown, about 5 minutes. Add prosciutto; cook 1 minute. Transfer chicken mixture to a plate and set it aside.

Saute mushrooms in 2 Tbsp oil in the same pan over medium-high heat until mushrooms are brown, about 3 minutes. Add shallots; cook 1 minute.

Deglaze pan with marsala, scraping up any bits rom the bottome of the pan; simmer until liquid is nearly evaporated. Stir in broth, chicken mixture, cooked ravioli and sage. Simmer until ingredients are heated through.

Stir in butter. Sprinkle ravioli and chicken with parsley, and season dish with salt and pepper before serving.

* Note - In my experience the sauce can be made frist - just wait to add the chicken until you're ready. I don't like to let ravioli sit without sauce they'll stick together. I rather the sauce wait for the pasta than the pasta wait for the sauce. Otherwise, toss the ravioli with a little olive oil so they don't stick while waiting for the sauce to be ready.

Ricotta and Spinach Stuffed Portabellos

I made these mushrooms last year as a first course when our friends Nick and Kelly came over for dinner. Nick liked them and Kelly asked me for the recipe so she can make it for him. I had to make it again because I didn't remember what I did (this was pre-blog and I didn't write it down). I hope it tasted as good as it did last time and again I don't have exact measurements this is a taste as you go kind of thing but I'll do my best. I bet that won't help Kelly too much. Oops.

Ingredients:

4 portabello mushrooms, stems removed and reserved
1- 10 oz box frozen chopped spinach, defrosted
part skim ricotta cheese
About 1/2 cup shredded mozzarella cheese plus more for sprinkling on the top
About 1/4 cup romano cheese
salt and pepper
1 onion, diced
2 cloves garlic, minced
1/2 cup white wine
extra virgin olive oil

Directions:

1. Clean mushrooms by gently wiping with paper towel or vegetable brush. Do not rinse. Clean the stems and remove the woody ends. Chop and set aside.

2. Saute onion and stems in extra virgin olive oil, then add garlic. Let cook for about 1 minute. Add white wine and let it simmer for a minute or two.

2. Add spinach breaking it up with a spoon and add a little oil if you need to. Combine spinach with onion mixture, season with salt and pepper. Remove from heat and allow to cool for a few minutes.

3. Once cooled add some ricotta a couple of tablespoons and a time and stir until it's a creamy mixture but not an overwhelming amount of ricotta. You want to still taste the spinach. This will probably come out to about 1/2 cup to 1 cup. Add romano cheese and taste it. Add more salt, pepper or cheese until it's seasoned to your taste.

4. In the meantime, heat a medium saute pan and drizzle with extra virgin olive oil. Add mushrooms to the pan and season both sides with salt and pepper. When mushrooms are cooked, top them with a good amount of spinach ricotta filling and sprinkle with a little more mozzarella. Put under the broiled to heat through and melt cheese.

Serve as a side dish or first course.


note - I didn't use the broiler to melt the cheese this time because it was really hot in the kitchen that day. You can skip this step if you want to.

Ricotta and Spinach Stuffed Portabellos

I made these mushrooms last year as a first course when our friends Nick and Kelly came over for dinner. Nick liked them and Kelly asked me for the recipe so she can make it for him. I had to make it again because I didn't remember what I did (this was pre-blog and I didn't write it down). I hope it tasted as good as it did last time and again I don't have exact measurements this is a taste as you go kind of thing but I'll do my best. I bet that won't help Kelly too much. Oops.

Ingredients:

4 portabello mushrooms, stems removed and reserved
1- 10 oz box frozen chopped spinach, defrosted
part skim ricotta cheese
About 1/2 cup shredded mozzarella cheese plus more for sprinkling on the top
About 1/4 cup romano cheese
salt and pepper
1 onion, diced
2 cloves garlic, minced
1/2 cup white wine
extra virgin olive oil

Directions:

1. Clean mushrooms by gently wiping with paper towel or vegetable brush. Do not rinse. Clean the stems and remove the woody ends. Chop and set aside.

2. Saute onion and stems in extra virgin olive oil, then add garlic. Let cook for about 1 minute. Add white wine and let it simmer for a minute or two.

2. Add spinach breaking it up with a spoon and add a little oil if you need to. Combine spinach with onion mixture, season with salt and pepper. Remove from heat and allow to cool for a few minutes.

3. Once cooled add some ricotta a couple of tablespoons and a time and stir until it's a creamy mixture but not an overwhelming amount of ricotta. You want to still taste the spinach. This will probably come out to about 1/2 cup to 1 cup. Add romano cheese and taste it. Add more salt, pepper or cheese until it's seasoned to your taste.

4. In the meantime, heat a medium saute pan and drizzle with extra virgin olive oil. Add mushrooms to the pan and season both sides with salt and pepper. When mushrooms are cooked, top them with a good amount of spinach ricotta filling and sprinkle with a little more mozzarella. Put under the broiled to heat through and melt cheese.

Serve as a side dish or first course.


note - I didn't use the broiler to melt the cheese this time because it was really hot in the kitchen that day. You can skip this step if you want to.

A Twist on Stuffed Mushrooms

Most of us have made or at least have eaten mushrooms that are stuffed with breadcrumbs. I have even shared a recipe for basic Stuffed Mushrooms a few months back. What I'm sharing today is a unique twist on Stuffed Mushrooms, it's unique but still versatile as I feel most recipes are. Again, this is a recipe that I got from Rachael Ray. Her recipe calls for Portobello mushrooms (which I love) but sometimes these can be a bit pricey. I made these with Cremini mushrooms which are sometimes called Baby Bellas because that's what they are, portobello mushrooms that haven't grown to their full size. These are a staple mushroom for me. I never buy white mushrooms because they have no taste and since creminis aren't exotic they are affordable. If portobellos are available you should definitely use them. They are big and beautiful great for this stuffing.

Besides the mushrooms I used I didn't make any changes to the recipe. I really liked this recipe my only comment is that I didn't really taste the balsamic. Maybe if it was more of a syrupy balsamic like one that you purchase or reduce yourself it might have a more noticeable flavor. Otherwise this recipe is a keeper. If you use the Portobellos it makes a great presentation as a first course or if you are using the smaller ones they are great in an appetizer assortment.

This recipe can be found on the food network or see below.

Spinach and Artichoke Stuffed Portobellos

Ingredients:

Portobellos:

2 teaspoons extra-virgin olive oil, a drizzle
5 medium portobello mushroom caps
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar

Stuffing:

1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1 pound fresh spinach, coarsely chopped
1 can, 6 to 8 count, 15 ounces, artichoke hearts in water, drained well on paper towels
Salt and freshly ground black pepper
4 to 6 sprigs fresh thyme, chopped, about 2 tablespoons
3 slices Italian bread, toasted and chopped into small cubes
1/2 cup packaged or canned chicken or vegetable stock
1/4 cup grated Parmigiano-Reggiano, a handful

Directions:

Preheat oven to 375 degrees F.

Heat a large nonstick skillet over medium high heat. Add a drizzle of oil and the portobello caps. Season caps with salt and pepper, to taste, and cook 3 minutes on each side. Add balsamic to the pan and allow the vinegar to cook away as it coats the caps. Transfer balsamic glazed caps to a cookie sheet. Return pan to the stove and add oil, garlic and onion. Saute onions and garlic 3 minutes, add spinach to the pan and let it wilt. Coarsely chop artichoke hearts in the food processor and add to the spinach. Season veggies with salt and pepper and thyme. Add chopped toast and dampen stuffing with chicken or vegetable stock. Combine stuffing and sprinkle in a little grated cheese. Top each mushroom with 1/5 of the filling. Set mushrooms in oven for 5 minutes to set the filling. Cut each mushroom into 4 pieces and transfer to a serving dish.

A Twist on Stuffed Mushrooms

Most of us have made or at least have eaten mushrooms that are stuffed with breadcrumbs. I have even shared a recipe for basic Stuffed Mushrooms a few months back. What I'm sharing today is a unique twist on Stuffed Mushrooms, it's unique but still versatile as I feel most recipes are. Again, this is a recipe that I got from Rachael Ray. Her recipe calls for Portobello mushrooms (which I love) but sometimes these can be a bit pricey. I made these with Cremini mushrooms which are sometimes called Baby Bellas because that's what they are, portobello mushrooms that haven't grown to their full size. These are a staple mushroom for me. I never buy white mushrooms because they have no taste and since creminis aren't exotic they are affordable. If portobellos are available you should definitely use them. They are big and beautiful great for this stuffing.

Besides the mushrooms I used I didn't make any changes to the recipe. I really liked this recipe my only comment is that I didn't really taste the balsamic. Maybe if it was more of a syrupy balsamic like one that you purchase or reduce yourself it might have a more noticeable flavor. Otherwise this recipe is a keeper. If you use the Portobellos it makes a great presentation as a first course or if you are using the smaller ones they are great in an appetizer assortment.

This recipe can be found on the food network or see below.

Spinach and Artichoke Stuffed Portobellos

Ingredients:

Portobellos:

2 teaspoons extra-virgin olive oil, a drizzle
5 medium portobello mushroom caps
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar

Stuffing:

1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1 pound fresh spinach, coarsely chopped
1 can, 6 to 8 count, 15 ounces, artichoke hearts in water, drained well on paper towels
Salt and freshly ground black pepper
4 to 6 sprigs fresh thyme, chopped, about 2 tablespoons
3 slices Italian bread, toasted and chopped into small cubes
1/2 cup packaged or canned chicken or vegetable stock
1/4 cup grated Parmigiano-Reggiano, a handful

Directions:

Preheat oven to 375 degrees F.

Heat a large nonstick skillet over medium high heat. Add a drizzle of oil and the portobello caps. Season caps with salt and pepper, to taste, and cook 3 minutes on each side. Add balsamic to the pan and allow the vinegar to cook away as it coats the caps. Transfer balsamic glazed caps to a cookie sheet. Return pan to the stove and add oil, garlic and onion. Saute onions and garlic 3 minutes, add spinach to the pan and let it wilt. Coarsely chop artichoke hearts in the food processor and add to the spinach. Season veggies with salt and pepper and thyme. Add chopped toast and dampen stuffing with chicken or vegetable stock. Combine stuffing and sprinkle in a little grated cheese. Top each mushroom with 1/5 of the filling. Set mushrooms in oven for 5 minutes to set the filling. Cut each mushroom into 4 pieces and transfer to a serving dish.

Stuffed Mushrooms

These are a great appetizer or side dish. For a more elegant appetizer top cooked mushrooms with a little bit of sauce and shredded mozzarella. Place under broiled until cheese melts and serve.


Stuffed Mushrooms

Ingredients:

10 large white mushrooms
4 cloves garlic, minced
1 cup Italian style breadcrumbs (use enough to fill mushrooms)
¼ cup fresh parsley, chopped
2 tablespoons butter
1 tablespoon extra virgin olive oil

Directions:

1. Clean mushrooms with a damp paper towel and pull off stems. Reserve half of the stems and chop them.
2. Saute garlic and stems in mixture of butter and oil. Add breadcrumbs and parsley and stir together just until breadcrumbs start to brown. Remove from heat and cool.
3. Drizzle pan with a little oil and place mushrooms in pan. Drizzle mushrooms with oil and fill with breadcrumb mixture.
4. Top each mushroom with a small dab of butter.
5. Bake at 350˚ for 10-15 minutes or until mushrooms are cooked through.

Serve hot or at room temperature.