by EMERSON SLOANE
Literally, right now, I am cooking with Marsala wine. It has such a significant and wonderful aroma when cooked with chicken, as I am doing tonight.
Some are reluctant to use wine in their cooking for any number of reasons, but the most obvious reason is that they're not sure how they should or why they should. You can start here with Marsala, and over the next few months, we'll add some more to get you up to speed in the kitchen. You can enrich your recipes with the flavor profiles that are elevated with wine.
Now, first, Marsala is a fortified Sicilian wine. What do I mean by fortified? Well, sometimes brandy is added to it, or a grape spirit, as part of the process. The most common flavors you'll taste when you take a sip of Marsala are hints of vanilla, apricots, tamarind, and brown sugar. That's what makes it such a popular choice for cooking--you can make some irresistibly rich caramelized sauces.
You'll find a variety. Marsala comes in three colors: Gold, Amber, and Ruby and in three levels of sweetness: dry, semi-sweet, and sweet. If you want a Marsala that you can use with the most versatility, keep a bottle of dry. In recipes, it's easy to substitute a dry Marsala for something sweet, but it doesn't work great the other way around. Dry Marsala is great for cooking with chicken, turkey, savory dishes, and especially vegetables like asparagus, and with beef tenderloin or veal. More often, the sweet Marsala is used in desserts, with some chicken recipes and with pork.
How much should you spend? That's another barrier for people cooking with wines. A misconception is that wines are and should be expensive for the best flavor. Sometimes that's true, but price isn't always an indicator of quality--especially when it comes to cooking. An entry level Marsala is just fine for cooking, so don't look to spend more that $15-$20 on a bottle of cooking Marsala. Look for a Gold or Amber Marsala for your kitchen.
I use a dry Colombo Marsala in my kitchen.
You can start your Marsala repertoire with these following two recipes. Chicken with Marsala is just a classic dish and one you should master. I'll also throw in a dessert recipe with Marsala. Enjoy cooking with it and have a great time doing it, too.
Drunken Chicken Marsala with Tomatoes
This is a favorite of mine because it's relatively fast and easy to make. The buttery-wine soaked mushrooms are good enough to eat on their own, but I hope you can resist until the entire dish comes together. You can serve this just as it is, but it's also delicious over pasta, brown rice, or, if you're in special need of comfort food, heaps of mashed potatoes.
16 ozs crimini mushrooms (fresh, sliced)
3 tbsps butter (divided)
2 cloves garlic (minced)
1 cup marsala wine
1 tbsp cold water
1 tsp corn starch
2 tbsps heavy cream
1/2 tsp salt (more to taste)
2 lbs boneless skinless chicken breasts
1 tbsp olive oil
1/3 cup flour
1 tsp all purpose seasoning (+ a pinch of salt and pepper)
2 cups cherry tomatoes
fresh parsley
Heat 1 tablespoon butter in a medium or large saucepan over medium heat. Add the mushrooms and saute for 8-10 minutes, until golden brown.
Add the garlic and wine - let the mixture simmer gently to reduce the wine, stirring occasionally. After 15-20 minutes, add the cornstarch, cream, and salt to the marsala mixture - it should start to thicken slightly.
Pound the chicken breasts until they are about 1 inch thick to help with even cooking. Cut them into smaller, single-serving pieces if necessary.
Combine the flour, seasoning, and salt and pepper in a shallow bowl. Toss the chicken in the flour mixture until coated. Shake off excess.
Heat the remaining 2 tablespoons butter and oil in a large skillet over medium high heat.
Pan-fry the coated chicken for a few minutes on each side, until golden brown and cooked through.
Add sauce and mushrooms to the skillet with the chicken. Top with tomatoes and simmer until the tomatoes have softened. Serve with fresh parsley.
Strawberry, Mascarpone & Marsala Budini
I love this recipe because it's light and easy to prepare. Budini is just another term for a pudding or for parfait, and this is a refreshing, decadent tasting dessert worthy of your time. Also, anything made with mascarpone gets to the front of the line with me. And, by the way, substitute mascarpone on your toast in the morning for breakfast instead of butter. It's healthier and you cannot beat the luxurious texture and taste. At any rate, this is such a beautiful dessert and is exactly why I love how the Italians do dessert--elegantly simple, not too terribly sweet, and sublimely delicious.
1 8-ounce container mascarpone cheese
6 tablespoons sweet Marsala
3 tablespoons whipping cream
3 tablespoons sugar
3 cups sliced hulled strawberries (about 15 ounces)
2 1/4 cups coarsely crumbled amaretti cookies (Italian macaroons; about 4 1/2 ounces--you can find them at an Italian market or many supermarkets)
Combine mascarpone, 3 tablespoons Marsala, cream, and 2 tablespoons sugar in medium bowl. Stir gently until well blended. Combine strawberries, remaining 3 tablespoons Marsala, and 1 tablespoon sugar in another medium bowl; toss to blend. Cover mascarpone and berry mixtures; refrigerate 30 minutes.
Place 2 tablespoons crumbled cookies in each of 6 goblets. Divide strawberry mixture with juices among goblets. Top berries with mascarpone mixture, then remaining cookies. Cover and chill at least 30 minutes and up to 2 hours.
© 2015 Haven Style.