Friday, March 9, 2012


Basil, Tomato and Mozzarella Bruschetta

*French baguette – sliced on the bias (see photo below)
*tomatoes – your choice
*fresh mozzarella – sliced
*extra virgin olive oil
*basil leaves

1. Preheat oven to broil.
2. Slice baguette, placing slices on a baking sheet/jelly roll pan. Drizzle EVOO over each slice.  Place a slice of mozzarella on each.
3. Place baking sheet in the oven and watch carefully.  It will take between 2-4 minutes.  Remove when cheese has melted and is slightly bubbly and baguette is toasted.
4. Place one leaf of basil on top of the warm mozzarella, followed by a slice of tomato.  Viola!

Chicken Marsala

*1/4 cup all-purpose flour (for dredging)
*1/2 teaspoon salt
*1/4 teaspoon ground black pepper
*1/2 teaspoon dried oregano
*4 skinless, boneless chicken breast halves – tenderized to 1/4 inch thickness
*4 tablespoons butter
*4 tablespoons olive oil
*1 cup sliced mushrooms
*1/2 cup Marsala wine
*1/4 cup cooking sherry

1. In a shallow bowl, mix together the flour, salt, pepper and oregano.  Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat.  Place chicken in the pan, and lightly brown. Turn over chicken pieces and add mushrooms.  Pour in wine and sherry.  Cover skillet; simmer chicken 10 minutes, turning once.

Wild Mushroom Risotto

Barefoot Contessa – Back to Basics cookbook

1 ounce dried morel mushrooms
½ pound fresh porcini or cremini mushrooms
4 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
½ cup chopped shallots (3 shallots)
1½ cups Arborio rice
½ cup dry white wine
½ teaspoon saffron threads
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2/3 cup freshly grated Parmesan cheese, plus extra for serving

1. Place the dried morels in a bowl and pour 2 cups boiling water over them. Set aside for 30 minutes. Scoop the morels from the water with a slotted spoon, reserving the liquid. You should have 2 cups; if not, add water to make 2 cups. Drain the morels and rinse once more. If some of the mushrooms are large, cut into 2 or 3 pieces. Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Set the mushrooms and the liquid aside separately.
2. Meanwhile, remove and discard the stems of the porcini and rub any dirt off the caps with a damp paper towel. Don’t rinse them! Slice thickly and set aside.
3. In a small saucepan, heat the chicken stock with the 2 cups of reserved mushroom liquid and bring to a simmer.
4. In a heavy-bottomed pot or Dutch oven, melt the butter and sauté the pancetta and shallots over medium-low heat for 5 minutes. Add the morels and porcini and sauté for another 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture.
5. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese.

Thank you to the lovely Shannon from The Simply Luxurious Life for sharing her favourite recipes.

1 comment :

  1. Vicki,

    Thank you so much for including a few of my favorite recipes. This meal will certainly serve as comfort food. Thrilled to have an opportunity to meet your readers. Have a lovely weekend. :)


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