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    Posts Tagged ‘Marsala’

    Gnocchi Marsala

    Sometimes things just pop into my head and sometimes something I’ve sampled brings a flood of ideas. This one is a combination of the two. At a demonstration one of the store managers cooked up a large dish of dumplings with mushroom sauce somewhat of a European entrée. I thought about making a similar item and came up with this offering.

    You will need:

    Gnocchi — 1 LB. — If you make your own that’s great however for those that either don’t have the time nor knack there are a few frozen varieties that can be purchased at most stores. If you can’t find frozen some manufacturers make a dried version.
    Mushrooms — 1 LB. — Use either button or crimini or a combination of the two.
    Marsala Wine — 1/4 cup (approx)
    Stock &#151 chicken, veal or vegetable depending on your personal taste, I wouldn’t use beef as it would overwhelm the mushroom/marsala taste.
    Heavy Cream — 1 cup (approx.) — if you want a lighter sauce you can use half and half or milk.
    Shallots — 1 TBSP finely diced.
    Butter/Olive Oil — 1 TBSP each

    Depending on which gnocchi you use timing here is flexible. You want the gnocchi to be ready just as you are about to finish the sauce which will take about 15 minutes or less to prepare.

    Clean the mushrooms of any excessive dirt and cut into pieces that are about the same size as the gnocchi. In a saucepan large enough to hold all of the mushrooms heat the oil and butter over medium/low heat, add the diced shallots and cook just until they turn a little translucent, don’t overcook them. At the mushroom pieces and cook until they give off most of their liquid, add the marsala wine and cook just long enough to burn off the alcohol. You want the sauce to be a little liquid so if it gets a little too dry add some of the stock. Turn off the heat and add the cream/milk stir to combine then add the cooked gnocchi. Enjoy!

    Bone-in New York Strip Steak with Marsala Mushrooms


    I like a good steak occasionally and although I, at times, like it with a little steak sauce [my latest favorite is A-1 Cracked Peppercorn] I decided to do something with mushrooms, onions and Marsala wine. It is simple, quick and easy and hits the spot. I served this with Baby Brussels Sprouts.

    You will need:
    Bone-in New York Strip steak approximately 8 ounces/serving.
    Coarse Sea Salt
    Cracked Pepper
    Olive Oil
    Baby Brussels Sprouts approximately 4 ounces/serving
    Butter (unsalted) approximately two tablespoons/serving.
    Button Mushrooms, sliced, approximately 4 ounces/serving
    Sweet Onion such as Walla Walla or Vidalia, sliced thin.
    Dry Marsala Wine approximately 4 TBSP/serving.
    Kosher Salt/Pepper

    Rub olive oil on both sides of steak, season with sea salt and cracked pepper then grill or pan sauté to desired doneness. While steak is cooking pour olive oil into a sauté pan large enough to hold all ingredients add butter when oil is warm, add sliced mushrooms and onions, season with salt and pepper. Sauté until mushrooms lose most of their moisture and onions are translucent. Add Marsala wine and continue to cook until wine is absorbed.

    While the steak and mushrooms are cooking place Brussels Sprouts in a pot of boiling water, make sure the pot is large enough to hold all the sprouts without crowding. Depending on the size of the sprouts boil, until they are fork tender then remove from pot and keep warm. In a small sauce pot melt butter until just foamy, add salt/pepper to taste, add a small amount of cornstarch or arrowroot to some water to form a smooth paste whisk into butter until slightly thickened add Brussels sprouts to coat.

    Chicken Marsala


    This simple yet delicious recipe will make your dinner guest crave more. As a side I serve this with angel hair pasta aglio e l’olio (garlic/olive oil).

    You will need:
    Boneless/skinless chicken breast – approximately 6 ounces/person
    Flour
    Salt/pepper
    Olive Oil – approx. 1 TBS/serving
    Butter – approx. 1 TBS/serving
    Mushrooms – white button or crimini (sliced)- approx. 2 oz/serving
    Chicken broth – approx. 1/4 cup/serving
    Marsala wine – good quality approx. 2 TBS/serving

    Heat oven to 350° F. Place butter and olive oil in a sauté pan large enough to hold breasts without crowding, heat until butter melts. Dust chicken breasts with flour, pat off excess. Place breasts in sauté pan, presentation side down, sauté until a rich brown crust develops, turn breasts over and sauté until other side develops the same crust. Move breasts to a cookie sheet or oven proof pan to finish (internal temperature should read 160° F (time will be decided by the thickness of the breast pieces).
    If there is not enough oil/butter left in the pan add another tablespoon of each. Add cut mushrooms with approximately one tablespoon of flour to skillet and cook until browned and somewhat dry. Add Marsala wine and cook until wine is reduced by at least half, add chicken broth and continue to cook until reduced by half. At this stage season with salt and pepper to taste.
    Remove chicken from oven and add to the sauce, cover and simmer for approximately five minutes. Place breast on a serving platter and cover with sauce. Garnish with some parsley.

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