Chicken Marsala with Gathered Mushrooms

Chicken Marsala With Gathered Porcinis and Chantrelles

There's a Fungus among Us? If I was looking for a subject of choice that would draw a slew of readers, I'm sure mushrooms would not be my first choice. It's one of those love/hate foods.

But I have a secret...I really love reforming the doubtful, the mis-fed; the broken, ruined, diner who has had their ingredients mismanaged and ill prepared. I'm positive that I can convert almost anyone on almost any food they thought they didn't like.  Because, well..  I didn't like them either!  So Brussel Sprouts, Mushrooms, Beets. Watch out. You are  on notice. I'm finding your weakness,and making you likable again.

Time: 20 minutes

2 split boneless, skinless chicken breasts (cut breasts with your knife lengthwise to make two thinner pieces instead of pounding), or 4 pounded chicken breasts about 1/4 inch thin. 

1/4 cup flour

Kosher salt and black pepper

Fresh lemon juice

1 tbs butter
1 tbs olive oil

1 cup sliced Chantrelle and/or Porcini mushrooms, foraged or purchased  

Flatten Chicken In a plastic bag with the flat side of Mallet

I clove garlic crushed

1 cup marsala wine
1/2 cup chicken stock
1 tsp corn starch

lemon juice about 2 squeezes

1 tbs butter

Salt, pepper and lightly flour chicken pieces. Fry in olive oil/butter till done. About 3 minutes each side. Sprinkle with lemon juice. Remove and keep warm. (oven warmer works great or 250 degrees)

Add 2 tbs butter to pan do no remove clean chicken drippings. Add sliced mushrooms, sauté. Cook for about 3 minutes add garlic. Add Marsala, broth and corn starch, whisk all scrapings off bottom of pan. Reduce to ¼ cup. Add lemon juice,chicken breasts and simmer for 2 minutes. Finish with a pat of butter for smooth glossy sauce. 

Serve with egg noodles and browned butter. Grate fresh Parmesan over noodles and Chicken Marsala, and garnish with fresh, chopped parsley if preferred.

Alternatives: To add incredible flavor try cubed pancetta or bacon with the chicken(Salt very lightly due to the natural salts) Also, try adding 6 tbs Heavy cream at final reduction for marsala cream.  

Chicken Marsala With Cream Sauce

Simmering to a gloss

LOCAL MUSHROOM VARIETIES 
Chantrelles
Morels
Oyster
Yellowfoot
Hedgehogs
Black Trumpets
Truffles
Birch Bolete
Mutsaki
Porcini

RESOURCES
THE MOST AMAZING FORAGER'S BLOG!  FAT OF THE LAND

For those not interested in foraging try Whole Foods Market, PCC Natural Markets, and Trader Joe's for local mushroom varieties!

Puget Sound Mushroom Society

The Basics: Browned Butter

About Browning Butter.

Browned Butter has a deep, rich. unexpected flavor, almost nutty; by cooking out all of the water and browning the cream and salts. In French it is know as Beurre Noisette. It is the next step following clarified butter(which is what is served with lobster), and is truly a taste sensation you will want in your easy-fix vault. 

Excellent on: 

Egg Noodles

Fish- Especially Halibut and Sole, Cod, or Trout

Brussel Sprouts

Broccoli

Cookies

Ravioli

Toffee Bars

Green Beans

Cauliflower

With Mazithra

Frosting

Icing

Butterscotch Pudding

How to Brown Butter

Place salted butter in a cold pan,  increase heat to medium or just below.  Stir butter as the heat increases. Continue to stir.  You will bubbles form on the surface.  This is how butter is clarified.  Continue to stir.  when the butter  foam begins to clear and the butter turns a nutty brown color remove from stove. Do NOT overcook. Use as appropriate. 

.:In Season:.- Indian Summer

.:Indian Summer:.   
{September-October}

As we proceed into the last of the Autumn's abundance and crops begin to be picked clean, now is the time to dry, can, freeze, and store the flavors we love to use year round! Truly this time of the year is second to none for plentiful harvests!


Fruits, Nuts, and Berries
Everbearing Strawberries (My favorite!)
Fall Raspberries
Quince
Asian Pears
Pears
Nuts
Melon
Prunes
Plums
Kiwi
Grapes
Blackberries
Blueberries (wild and harvested)
Apples


Herbs 
Basil
Chives
Cilantro
Dill
Lavender
Parsley
Rosemary
Sage
Tarragon
Thyme


Vegetables
Artichokes
Green Beans
Shell Beans 
Wax Beans 
Beets
Broccoli
Brussel Sprouts
Cabbage
Carrots
Celery
Corn
Cucumbers
Daikon
Eggplant
Garlic
Elephant Garlic
Greens 
Jeruselum Artichokes
Kolrabi
Leeks
Lettuce
Mushrooms
Onions
Parsnips
Sweet Peppers
Hot Peppers
Potatoes
Pumpkins
Radishes
Shallots
Spinach
Squash
Tea
Tomatoes
Turnips
Zucchini


Meats
Eggs
Pork
Beef
Lamb
Chicken


Seafood
{FISH}
Salmon- Ocean; June-August,  River; September is Prime!
Ling Cod (April-October)
Black Cod (March 5-November 15th)
Halibut (March-October)
Albacore Tuna (Late July-October)
Trout (Limited year Round, March-October)
Dungeness Crab (Some areas year round, Commercially and most Areas December 1- September 15)
Sea Bass (April-October)


{SHELLFISH}
Razor Clams ( During periodic openings October-February) Razor Clam Schedule
Pacific Oysters (Year Round)
Little Neck, Manila, Butter, Geoduck, Softshell and Horse clams (Year Round)
Mussels (Year Round)
Crawfish (May-October 31st)
Scallops (Year Round)
Squid (Year round; Mostly October, November and December)


Always Check current Regulations- Especially During the Warm Summer Months Harvest is limited due to Red Tide and Toxin levels. 
Shellfish Harvest Regulations-Washington State

Giant, Oven Pancake with Simple, Fresh Blueberry Sauce

My mother served me this easy recipe as a child knowing it was going to receive a welcomed squeal every time, very much like my children when it came out of the oven this morning! Truly a light, delicate pancake, yet a delicious, custard"y" texture! Some people might know this as Dutch Baby or German Pancake.  If this is not new to you try the Blueberry sauce or some other variation. 


Giant Oven Pancake with Blueberry Sauce

1/3 cup butter (6 tbs, or 3/4 stick)

4 eggs

1 Cup each milk and all-purpose flour

Powdered sugar

Lemon wedges

Place butter in a 3 to 4 quart round or oval shallow baking dish or casserole or my favorite cast iron pan and set oven to 425 degrees.

Meanwhile in a blender or food processor, ship eggs at high speed for 1 minute. With motor running; gradually pour in milk, then slowly add flour; continue to whirl for 30 seconds more.

When butter is melted, remove pan from oven and quickly poor in batter. Return pan to oven and bake for 20-25 minutes, (try not to open the oven door much like you would a souffle) or until pancake is puffy and well browned. Cut in wedges and serve immediately. Serve with fresh lemon juice and sprinkled with powdered sugar. 

Simple Blueberry Sauce

2 cups blueberries, frozen or fresh

1 tbs lemon juice

¼ - ½ cup sugar

1 tsp. corn starch

Combine blueberries, lemon juice, and sugar in pan on medium high heat. Bring to low boil and  reduce to medium heat, juicing and reducing blueberries. (Needs very minimal stirring) Mix a teaspoon of corn starch in a small dish with some of the blueberry juice from pan. Mix well and then add to blueberries sauce. Will thicken just right.

Alternatives- Works well with any other fruit as well. Try fresh fruits when in season like strawberries or raspberries, the Cinnamon Apple Compote (with is more like Caramelled Apple Sauce, YUM!), or a make a warm sauce of any of your frozen berries. Of course with syrup if you please.  No butter needed.  Not Kidding.  This is so buttery and custardy, you will love it!  

Locally-Sourced, Artisan Brie baked in Toasted Almonds, French Bread and Red Bosch Pears

Sincerely, I love this food so much I named my daughter after it! It's my special occasion breakfast. Which I wish I had more of now that I think about it!  Very simple, but simply melty, creamy, warm and delicious cheese.


Artisan Brie baked in Toasted Almonds and Sliced Red Pears

2 Tablespoons Butter

7-8 ounce whole Brie or Camembert with Rind

2 Tablespoons Sliced Almonds

1-2 sliced, fresh Red Ripe Bosch Pears (or other variety)

1 Baguette sliced and toasted

Preheat oven to 350 degrees. Spread butter over the top and sides of brie. Place brie in oven proof rimmed serving plate and sprinkle almonds over the top. Bake for 15-18 minutes or until cheese begins to melt. Cheese will be raised a bit and have some give when pressed lightly.  Meanwhile slice bread, and lay on a cookie sheet.

When you take Brie out put oven on broil and place baguette slices under broiler. Watch carefully until just browned.

Slice and serve immediately with slices of pear. Soft warm, melting cheese on baguettes and with fresh, local pears. 

Resources for Pacific Northwest and West Coast Artisan Brie And Camembert

Tillamook, Or.- Blue Heron Cheese http://www.blueheronoregon.com/

Santa Rosa, Ca.- Marin French Cheese http://www.marinfrenchcheese.com/Store/Cheese/Overview.aspx

Leavenworth, Wa.- Alpine Lakes Cheese http://www.alpinelakescheese.com/

Artisan Cheese Directory Nationally- Fork and Bottle http://www.forkandbottle.com/cheese/uscheese.htm

Alternatives- 

Serve individual slices of baguette with cranberry sauce and a melting wedge of brie for the holidays!
Or
Drizzle with honey and cook as instructed above