Sunday, September 17, 2006

Learn to Cook

Seriously, Do it. Machon has been cooking (aggressively) for about 2-3 years and loves it. It A) Relaxes me B) is rewarding and C) is impressive. If you can whip up a very tasteful, quality meal for some girl your dating that is a strength. In fact, if you were to give yourself a SWOT analysis, being a great cook is definitely a Strength and an Opportunity. For those that are not familiar with a SWOT analysis, to bad.. google it. Anyway, here is one of my go to recipes.

Chicken Marsala (stuffed with Fontana cheese and prosciutto)

Marsala Recipe

6 chicken breasts
4 tablespoon butter
6 slices prosciutto
6 slices Fontina cheese
Flour, for dredging
4 cups sliced mushrooms (cremini, oyster, shiitake, portabella, the more the merrier)
Lots of Marsala Sauce****
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish

Cut pockets into chicken breasts. Season pockets with salt, pepper and thyme. Stuff each breast with a slice of prosciutto and a piece of Fontana. Dip chicken breasts in flour. Heat skillet. Add 1 tablespoon butter to skillet and sauté chicken breasts until brown on both sides. Remove browned chicken breasts from skillet. Keep juices in! Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala sauce and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the sauce has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.

**regarding the marsala sauce. This is what makes the recipe. Most people just throw marsala wine in the pan and reduce it, poor move..Machon does not approve of this. Make your Marsala Sauce before hand and it will just make the recipe that much better. Also, I make a lot, and use a lot. Some don't, but they are most likely wrong.

Marsala Sauce

• 1/4 cup finely chopped shallots
• 1 oz. Butter (1/4 stick)
• 1/2 Tsp. cracked peppercorn
• 1 bay leaf
• 1 sprig fresh thyme (1/4 tsp. dried)
• 3/4 cup Marsala wine
• 1/4 cup red wine (Use a good table wine)
• 1 cup demi glace*
• 1/4 cup heavy cream (optional)
The Method:
Melt butter in a saucepan and sauté shallots, thyme, bay leaf, and peppercorns for (approx. 5-6 minutes).
Add Marsala wine and red wine and reduce to half (approx. 5-6 minutes).
Add Demi-Glace** and stir with a whisk until demi-glace is incorporated.
Add hot water and simmer for approx. 5-6 minutes (until sauce has thickened).
Add heavy cream (if desired), and serve over beef, veal, or chicken.
Sauce is excellent over most grilled meats, such as veal or beef medallions, chicken breasts, etc. The heavy cream is strictly optional and gives the sauce a richer color and flavor.

You will not find Demi-Glace, you need to make it. Making Demi-Glace

I use angel hair with it, but thats up to you

1 comment:

Clarke said...

I'm not a big Marsala guy but, I will say, I completely agree on the angel hair. Angel hair is my pasta of choice with anything.