High Cheese
Saucier
Chicken Marsala
6 1/4" thick chicken patties
AP flour
olive oil
1 onion, sliced
10 oz crimini mushroom, sliced
1 cup marsala wine
1/2 cup chicken stock
Salt & pepper
Dust the chicken in flour, heat about 3 table spoons olive oil in a saute pan over med-high heat. Once the oil is hot, ad the chicken 3 pieces at a time. Turn just when you get a golden color, we will finish cooking later. Remove the chicken and set aside on some paper towels.
In the same pan, add the onion and sate until slightly transparent. At this pont add the mushroom. If the pan gets too dry add some more oil. Season woith salt and pepper. One the onions are cooked through and the mushroom slightly carmelized, deglaze with the marsala and the stock. Bring to a simmer, add the chicken, cover and simmer for another 3-4 minutes or until the chicken is done. Remove the chicken once more and reduce the sauce. If the sauce gets too thick add more stock. It will thicken from the flour used to dust the chicken.
New Potato Gratin
Use about 4-5 potatoes per serving
olive oil
2 table spoons unsalted butter
1/2 onion, sliced
new potatoes skin on, sliced on a mandolin
about 1 1/2 cups grated asiago
about 1/2 cup heavy cream
salt & peper
Preheat oven to 425.
Prepare the potatoes and par boil in simmering water until just undercooked, about 3-5 minutes. Strain and set aside.
Carmelize the onion using equal parts butter and olive oil. Once carmelized, remove with a slotted spoon and set aside. Prepare the tart dishes buy greasing the inside with butter.
Add one table spoon of cream, then a thin larer of potato, salt, pepper, onion, cheese. Do this twice for each portion. Cook uncovered in a 425 degree oven for about 8-10 minutes.
Pan Roasted Asparagus
Saute the asparagus in a fry pan using: oilive oil, salt, pepper, red pepper flake, minced garlic and 1/2 cup dry white wine. Saute over high heat for about 3 minutes.
