PRE-STORY: This goes with the Chicken Marsala Ravioli's.
DISH: Pasta
SOURCE/ADAPTED FROM:
Food Network, Mushroom Cream Sauce, Tyler Florence
PREP TIME: ~5 minutes - this is just for the sauce, add time to make the pasta and filling! COOK TIME: 10 minutes
I doubled the recipe based on recommendations on the Food Network site. The recipe below is the original amounts.
• 2 tablespoons unsalted butter
• 2 garlic cloves, finely minced
• 5 sage leaves
• Salt and pepper, to taste
• 6 ounces portobello mushrooms, sliced
• 1 cup heavy cream (I used half and half)
• 1/2 leek, roughly chopped
Melt butter in a saute pan over low heat. Add garlic and sage. Season with salt and pepper. Add the mushrooms, cook 5 minutes until slightly softened. Pour in cream and heat slowly. When the sauce has reached a velvety smooth consistency, remove from stove. Stir in leek and serve immediately with chicken Marsala ravioli.
SERVES / NUTRITIONAL INFORMATION:
Serves 4
Calories: Unknown
RATING/DIFFICULTY:
5 - Calories are worth it! (At least I thought so...Cat??)
Just Tri! The average home cook can make this
SERVED WITH:
Chicken Marsala Ravioli, Basic Pasta Dough, and Wegman's Garlic Bread,
FINAL NOTES:
If I were to make this again, I'd add some recontituted dried mushrooms and used some of the liquid for more flavor. I also would not try the half and half, it did not thicken up like I would have liked. Or, at a minimum, I would have thickened with flour or corn starch.
Sunday, February 26, 2012
Saturday, February 25, 2012
Chicken Marsala Ravioli
PRE-STORY: Cat and Oli were coming over for supper, what better reason to bring out the pasta machine!!
DISH: Pasta
SOURCE/ADAPTED FROM:
Food Network, Chicken Marsala Ravioli Filling, Tyler Florence
PREP TIME: ~10minutes - this is just for the filling - add time to make the pasta! COOK TIME: 6 minutes
• 8 ounces chicken breast, cut in strips (about 1 chicken breast)
• 4 tablespoons olive oil, divided
• 1 shallot, chopped
• 1 garlic clove, chopped I probably used two
• 1/4 cup Marsala wine or chicken broth (After talking with Phil, the wine guy at Wegman's he convinced me that the chicken marsala cooking wine was good enough, in the future, I'd use a real wine)
• 4 thin slices prosciutto, sliced
• 4 bay leaves
• Fresh thyme and parsley leaves
• 2 tablespoons bread crumbs
• 2 tablespoons Parmesan cheese, grated, divided
• Salt and pepper
• 1 egg
• 1/4 cup heavy cream
Brown chicken in 2 tablespoons of olive oil over medium-high heat. Add shallot and garlic. Deglaze with Marsala. Take pan away from heat source and flambe. Return pan to stove, flame will go out in about 1 minute. (I tried this, but there wasn't enough alcohol in the marsala cooking wine, so it wouldn't light. That's why I'd use real wine next time, I think the flambe would add some more depth in the flavor.) Add prosciutto and herbs. Sprinkle in bread crumbs and 1 tablespoon Parmesan. Drizzle in 1 tablespoon of olive oil to keep moist. Discard bay leaves. Pulse together all ingredients in a food processor. Add egg, cream, remaining Parmesan and olive oil. Pulse again. Chill before filling ravioli.
SERVES / NUTRITIONAL INFORMATION:
Serves 4
Calories: Unknown
RATING/DIFFICULTY:
5 - Calories are worth it! (At least I thought so...Cat??)
Just Tri! The average home cook can make this
SERVED WITH:
Mushroom Cream Sauce (next recipe), Wegman's Garlic Bread,
FINAL NOTES:
After seeing the amount of ravioli's I had (I made about 3 servings of the Basic Pasta Dough) I didn't think it would be enough. So I followed the above recipe and made 2 more chicken breasts. It was plenty!!!!
DISH: Pasta
SOURCE/ADAPTED FROM:
Food Network, Chicken Marsala Ravioli Filling, Tyler Florence
PREP TIME: ~10minutes - this is just for the filling - add time to make the pasta! COOK TIME: 6 minutes
• 8 ounces chicken breast, cut in strips (about 1 chicken breast)
• 4 tablespoons olive oil, divided
• 1 shallot, chopped
• 1 garlic clove, chopped I probably used two
• 1/4 cup Marsala wine or chicken broth (After talking with Phil, the wine guy at Wegman's he convinced me that the chicken marsala cooking wine was good enough, in the future, I'd use a real wine)
• 4 thin slices prosciutto, sliced
• 4 bay leaves
• Fresh thyme and parsley leaves
• 2 tablespoons bread crumbs
• 2 tablespoons Parmesan cheese, grated, divided
• Salt and pepper
• 1 egg
• 1/4 cup heavy cream
Brown chicken in 2 tablespoons of olive oil over medium-high heat. Add shallot and garlic. Deglaze with Marsala. Take pan away from heat source and flambe. Return pan to stove, flame will go out in about 1 minute. (I tried this, but there wasn't enough alcohol in the marsala cooking wine, so it wouldn't light. That's why I'd use real wine next time, I think the flambe would add some more depth in the flavor.) Add prosciutto and herbs. Sprinkle in bread crumbs and 1 tablespoon Parmesan. Drizzle in 1 tablespoon of olive oil to keep moist. Discard bay leaves. Pulse together all ingredients in a food processor. Add egg, cream, remaining Parmesan and olive oil. Pulse again. Chill before filling ravioli.
SERVES / NUTRITIONAL INFORMATION:
Serves 4
Calories: Unknown
RATING/DIFFICULTY:
5 - Calories are worth it! (At least I thought so...Cat??)
Just Tri! The average home cook can make this
SERVED WITH:
Mushroom Cream Sauce (next recipe), Wegman's Garlic Bread,
FINAL NOTES:
After seeing the amount of ravioli's I had (I made about 3 servings of the Basic Pasta Dough) I didn't think it would be enough. So I followed the above recipe and made 2 more chicken breasts. It was plenty!!!!
Basic Pasta Dough
PRE-STORY: After Ironman Switzerland Dude and I went Italy. We ate fresh pasta every day and it was wonderful. When we got back, I bought a pasta machine and took a class. This is the basic dough...
DISH: Pasta
SOURCE/ADAPTED FROM: Cooking Class at Open Kitchen - Instructor: Angie Lee
PREP TIME: ~30 minutes COOK TIME: 10 minutes
• 3/4 C All Purpose Flour (Ihave NEVER had luck with pasta flour, it just doesn't work for me)
• 1 tsp Olive Oil
• 1 Egg
• Pinch of salt
Recipe is per serving – 1 egg per person. Scale up as needed to serve your guests.
Mound the flour on your work surface and make a well in the center. Add the egg and oil to the well and sprinkle with salt. Using a fork, beat the egg and oil together. Gradually mix in the flour. As the dough begins to come together, switch from the fork to a bench scraper, scraping and folding the dough together. Continue to mix and fold the flour into the dough until it comes together and is soft, but not sticky to the touch; you may not need all of the flour from the well. Press dough together, but do not knead. Form the dough into a rectangle, wrap in plastic wrap and allow to rest for 20 minutes.
Set the pasta machine to the lowest number (biggest opening). Dust the dough with flour and feed the dough through the machine. Dust again with flour and fold the dough into thirds like a letter. Feed the dough through the machine. Repeat this process for a total of three folds. Set the pasta machine to the next higher number and pass the dough through. Dust with flour as needed, set the pasta machine to the next higher number and pass the dough through. Continue this process until the desired thickness of pasta is reached. Lay the sheet of dough on a lightly floured surface and allow the dough to rest and slightly dry, about 10 minutes. The pasta may now be cut into the desired shape and cooked. Dust cut pasta with flour or cornmeal to keep from sticking until ready to cook.
SERVES / NUTRITIONAL INFORMATION:
Serves 1
Calories: Unknown
RATING/DIFFICULTY:
5 - it's pasta, how could it be bad?!
Just Tri - The average home cook can make this
SERVED WITH:
Depends on the day
FINAL NOTES:
You can puree spinach, sun-dried tomatoes, herbs, etc. to blend into the dough for different flavors. Fresh pasta is so easy to make, everytime I make it I wonder why I don't do it more often.
DISH: Pasta
SOURCE/ADAPTED FROM: Cooking Class at Open Kitchen - Instructor: Angie Lee
PREP TIME: ~30 minutes COOK TIME: 10 minutes
• 3/4 C All Purpose Flour (Ihave NEVER had luck with pasta flour, it just doesn't work for me)
• 1 tsp Olive Oil
• 1 Egg
• Pinch of salt
Recipe is per serving – 1 egg per person. Scale up as needed to serve your guests.
Mound the flour on your work surface and make a well in the center. Add the egg and oil to the well and sprinkle with salt. Using a fork, beat the egg and oil together. Gradually mix in the flour. As the dough begins to come together, switch from the fork to a bench scraper, scraping and folding the dough together. Continue to mix and fold the flour into the dough until it comes together and is soft, but not sticky to the touch; you may not need all of the flour from the well. Press dough together, but do not knead. Form the dough into a rectangle, wrap in plastic wrap and allow to rest for 20 minutes.
Set the pasta machine to the lowest number (biggest opening). Dust the dough with flour and feed the dough through the machine. Dust again with flour and fold the dough into thirds like a letter. Feed the dough through the machine. Repeat this process for a total of three folds. Set the pasta machine to the next higher number and pass the dough through. Dust with flour as needed, set the pasta machine to the next higher number and pass the dough through. Continue this process until the desired thickness of pasta is reached. Lay the sheet of dough on a lightly floured surface and allow the dough to rest and slightly dry, about 10 minutes. The pasta may now be cut into the desired shape and cooked. Dust cut pasta with flour or cornmeal to keep from sticking until ready to cook.
SERVES / NUTRITIONAL INFORMATION:
Serves 1
Calories: Unknown
RATING/DIFFICULTY:
5 - it's pasta, how could it be bad?!
Just Tri - The average home cook can make this
SERVED WITH:
Depends on the day
FINAL NOTES:
You can puree spinach, sun-dried tomatoes, herbs, etc. to blend into the dough for different flavors. Fresh pasta is so easy to make, everytime I make it I wonder why I don't do it more often.
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