Chicken Marsala/ Sweet Potato Risotto
Mediterranean Layered Salad
Chicken Marsala
Roasted Sweet Potato Risotto
Peach Cobbler
Mediterranean Layered salad
yield: 2 servings
Dressing:
¼ cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
½ teaspoons honey
1 tablespoon red wine vinegar
1 teaspoon oregano
¼ teaspoon salt
Pinch ground black pepper
¼ teaspoon red pepper flakes
Salad:
½ cup romaine lettuce, chopped
¼ cup garbanzo beans
¼ cup cherry tomatoes, halved
¼ medium cucumber, ¼ inch diced
¼ cup marinated artichoke hearts, drained and quartered
2 thin slices medium red onion
¼ cup pitted Kalamata olives, coarsely chopped
2 tablespoons feta cheese, crumbled
In a small mixing bowl, combine lemon juice, red wine vinegar, oregano honey, red pepper flakes and parsley. Whisk to combine. Drizzle olive oil into bowl as slowly as possible while whisking vigorously. If oil begins to pool, stop pouring and whisk until emulsified and continue pouring remaining oil. Taste and season with salt and pepper
Divide lettuce between two chilled salad plates. Divide hummus, spooning over greens. Arrange tomato halves in a single layer on hummus, then a layer of cucumber. Sprinkle olives over cucumber and then a layer of artichoke quarters. Arrange onion slices over artichoke hearts.
Drizzle with lemon dressing and garnish with crumbled feta cheese. Serve immediately.
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Chicken Marsala
yield: 2 servings
1 tablespoon cold unsalted butter, dredged in flour (beurre marinier)
1 tablespoon vegetable oil
2 6-8 oz chicken breast filets, lightly pounded to an even thickness
2 cups Crimini mushrooms, sliced
1 tablespoon shallot, minced
1 cup good quality marsala wine, divided
1 teaspoon garlic, minced
½ cup all-purpose flour
1 tablespoon tomato paste
1 cup low sodium chicken stock
Sea salt and ground black pepper
1 tablespoon flat or curly parsley, chopped
Preheat medium skillet on medium heat
Place flour in a small mixing bowl and season generously with salt and black pepper. Dredge tenderized chicken in flour to evenly coat. Shake off excess flour and set aside.
Add oil to pan and when oil begins to shimmer, add chicken. Sear chicken 3-4 minutes per side or until filets achieve golden brown color. Transfer breasts from skillet to rimmed baking sheet. Add mushrooms to pan and saute until they turn darker brown in color and become tender. A perfect heat setting will evaporate mushroom juice but will not crisp mushrooms. When mushrooms are half-cooked, clear a well in the center of skillet. Add shallots and saute for 60-90 seconds until translucent. Add garlic and continue cooking for about another minute, until garlic begins to brown lightly around the edges and becomes aromatic. Deglaze pan with Marsala wine, scraping caramelized bits of shallot and garlic into liquid. Add tomato paste and chicken stock and reduce until roughly one third of liquid remains. Taste and adjust flavor with salt and pepper to taste.
Reduce heat and stir in beurre marinier. Sauce will thicken slightly and should coat the back of a metal spoon. Transfer chicken to oven and cook until chicken is firm and springy with a lowest internal temperature of 165 degrees.
Place chicken breast on warmed dinner plate and ladle desired amount of sauce over top. Sprinkle with chopped parsley and serve immediately.
Roasted Sweet Potato Risotto
yield: 2 servings
1 tablespoon extra-virgin olive oil
½ cup sweet potato, peeled and diced in ½ inch cubes
½ tablespoon fresh rosemary leaves, roughly chopped or dried
½ cup Arborio or Carnaroli rice, rinsed and drained
1 tablespoon shallot, minced
1 pinch saffron
2 cups low sodium vegetable stock
¼ cup dry white wine
2 tablespoons unsalted butter, room temperature
1 Tablespoon vegetable oil
Sea salt and ground black pepper
Preheat oven to 350 degrees
Add 1 tablespoon warm water to bloom saffron and release flavor evenly.
In a medium mixing bowl, combine sweet potatoes, rosemary, oil, salt and pepper. Toss with a silicone spatula to coat evenly and spread in a single layer on a rimmed baking sheet. Move oven rack to the upper half to keep some distance from the most direct heat. Transfer pan to the preheated oven and roast for 20-25 minutes, flipping or turning potatoes to lightly brown on all sides if possible. When potatoes are fully cooked, press through potato ricer and set aside
While potatoes are roasting, preheat vegetable stock in a small saucepan. In a medium saucepan, add oil and heat at medium until oil shimmers. Add shallots and sauté for 2-3 minutes until translucent. Add rice and toast for 2 minutes, stirring constantly. Add white wine and deglaze pan, scraping bottom to dislodge any stuck-on bits of caramelized shallot.
Begin adding stock, about 4 oz at a time, stirring slowly and constantly until liquid is absorbed or evaporated. When bottom of saucepan is visible, add another ladle and repeat. Add saffron and riced sweet potatoes and stir to incorporate.
Continue adding stock only when rice seems dry and stir in a constant circular motion. Do not stop stirring. Stirring constantly will release the starch from the rice, giving the risotto it’s signature creamy texture. Repeat until all of stock is used. If risotto will be reheated at a later time, reserve ¼ cup of stock for use. Taste and adjust flavor with salt and pepper, then add softened butter and stir.
Peach cobbler
yield: 8
8 fresh or frozen peaches, peeled, pitted, and sliced into thin wedges
¼ cup sugar
¼ cup brown sugar
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoon cornstarch
1 cup flour
¼ cup sugar
¼ cup brown sugar
1 teaspoon baking powder
½ teaspoon salt
6 tablespoon butter, chilled and cut into small piece
¼ cup hot water
Preheat oven 425”F
In a large bowl combine peaches, ¼ cup sugar/brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss evenly and divide evenly among 8 ramekins that have been greased.
Bake in preheated oven for 10 minutes.
In a medium bowl combine flour, rest of both sugars, baking powder, and salt. Blend with chilled butter in your hands, or a pastry blender. Mix until mixture resembles corn meal. Slowly add in water and mix until just combined. Remove ramekins from oven, evenly divide mixture on top of each and place back into the oven until golden brown, about 30 minutes.
Remove cool slightly, serve warm with ice cream.
