The ButchFemmePlanet Kitchen

Medusa · 03-21-2010, 05:09 PM

Anyone have a tried and true for marsala?

I have a recipe that I have been using but its a little too soupy. I could try adding some corn starch but was wondering if anyone has a better recipe first

Corkey · 03-21-2010, 05:13 PM

1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried fettuccine
Directions
Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

Yes Yummy

Sachita · 03-21-2010, 06:50 PM

Quote:

Originally Posted by Medusa

Anyone have a tried and true for marsala?

I have a recipe that I have been using but its a little too soupy. I could try adding some corn starch but was wondering if anyone has a better recipe first

if you find out let me know. I tried cornstarch and felt it changed the taste. I think using cream and then a rue might work.

Sachita · 03-21-2010, 06:55 PM

today I was feeling icky and made a chicken broth with coconut milk, curry, lemon grass, celery and cilantro. I cooked organic chicken thighs, chopped, returned to broth and added shitaki mushrooms sliced. Finally organic somen noodles which is a very thin Japanese wheat noodle.

It was amazing. I actually made a huge batch and put some in the freezer. You can also use tofu or seiten.

AtLast · 03-21-2010, 07:52 PM

Quote:

Originally Posted by Sachita

today I was feeling icky and made a chicken broth with coconut milk, curry, lemon grass, celery and cilantro. I cooked organic chicken thighs, chopped, returned to broth and added shitaki mushrooms sliced. Finally organic somen noodles which is a very thin Japanese wheat noodle.

It was amazing. I actually made a huge batch and put some in the freezer. You can also use tofu or seiten.

Oh, this sounds wonderful!!

Sachita · 03-21-2010, 09:00 PM

Quote:

Originally Posted by AtLastHome

Oh, this sounds wonderful!!

yeah really was and super simple. fyi lemon grass is really easy to grow.

Nina · 04-08-2010, 10:19 PM

tomorrow I am going to make: peanut-vegetable stew with green onion dumplings..

it's pretty straight forward and should be done with everything cleaned up in an hour at most...

I'm looking forward to it...and to sharing a home-coming dinner with my fella...even though it's gonna be a hard meal since he'll know when he is going to move out of state and all kinds of unpleasant real-life things...still, I'm not gonna starve him !! :)

and on we go...

tiggs · 08-29-2010, 09:09 PM

Apple Pie Cookies
These are soft and a little like cake but very yummy

Ingredients:

1 1/2 cups flour
1 cup oats (not quick oats)
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon ground cinnamon
1 tsp allspice
1/4 cup butter
1/2 cup apple sauce
1 1/4 cups brown sugar, firmly packed
1 egg
2 medium sized apples peeled and chopped
1/4 cup milk
1 cup raisins or pecans (optional)

Vanilla Glaze: In a small mixing bowl blend 1 1/2 cups sifted confectioners' sugar with 1/4 teaspoon vanilla and 2 to 3 tablespoons of apple concentrate or juice (if you have apple cider concentrate around holiday time this is super yummy to sub in)

Preparation:

Bake at 375° for 10 to 14 minutes

Sift flour with baking powder, salt, cinnamon and allspice, add in oats. In a large mixing bowl cream butter, brown sugar and beat in the egg until well blended. Stir in half of flour and spice mixture, then stir in the apple and raisins or pecans if you choose to add them. Blend in milk, then remaining flour mixture.

Drop by rounded tablespoons, about 2 inches apart, onto non-stick baking sheets. While cookies are still warm spread thinly with Vanilla Glaze. Makes about 3 dozen apple pie cookies.

03-21-2010, 05:09 PM	#1
Medusa Mentally Delicious How Do You Identify?: Queer High Femme, thank you very much Preferred Pronoun?: Mme. Relationship Status: Married to JD. Join Date: Oct 2009 Location: Atlanta Posts: 10,446 My Photo Gallery Thanks: 5,995 Thanked 42,680 Times in 7,831 Posts Rep Power: 10000026	Anyone have a tried and true for marsala? I have a recipe that I have been using but its a little too soupy. I could try adding some corn starch but was wondering if anyone has a better recipe first __________________ . . . Buy ButchFemmePlanet Merch Here: https://teespring.com/stores/butchfemmeplanetcom-merch

03-21-2010, 05:13 PM	#2
Corkey Infamous Member How Do You Identify?: Human Preferred Pronoun?: He Relationship Status: Very Married Join Date: Dec 2009 Location: Where I want to be Posts: 8,155 My Photo Gallery Thanks: 47,491 Thanked 29,268 Times in 6,637 Posts Rep Power: 21474859	From foodnetwork.com 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces Salt and freshly ground black pepper 2 tablespoons olive oil 5 tablespoons butter, divided 3/4 cup chopped onion 1 pound cremini mushrooms, sliced 2 tablespoons minced garlic 1 cup dry Marsala wine 1 cup (8 ounces) mascarpone cheese 2 tablespoons Dijon mustard 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish 12 ounces dried fettuccine Directions Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly. While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper. Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve. Yes Yummy __________________ "Many proposals have been made to us to adopt your laws, your religion, your manners and your customs. We would be better pleased with beholding the good effects of these doctrines in your own practices, than with hearing you talk about them". ~Old Tassel, Chief of the Tsalagi (Cherokee) Last edited by Corkey; 03-21-2010 at 05:33 PM.

03-21-2010, 06:55 PM	#4
Sachita Senior Member How Do You Identify?: Alpha Femme Preferred Pronoun?: Goddess Relationship Status: Completely in love Join Date: Nov 2009 Location: Southern Virginia Posts: 3,225 My Photo Gallery Thanks: 2,564 Thanked 8,992 Times in 2,247 Posts Rep Power: 21474856	today I was feeling icky and made a chicken broth with coconut milk, curry, lemon grass, celery and cilantro. I cooked organic chicken thighs, chopped, returned to broth and added shitaki mushrooms sliced. Finally organic somen noodles which is a very thin Japanese wheat noodle. It was amazing. I actually made a huge batch and put some in the freezer. You can also use tofu or seiten. __________________ You either like me or you don't. It took me Twenty-something years to learn how to love myself, I don't have that kinda time to convince somebody else. ~ Daniel Franzese

08-29-2010, 09:09 PM	#8
tiggs Member How Do You Identify?: femme submissive Preferred Pronoun?: she Relationship Status: married and collared to Converse Tournaments Won: 1 Join Date: Nov 2009 Location: canada Posts: 359 My Photo Gallery Thanks: 1,456 Thanked 726 Times in 248 Posts Rep Power: 2288328	Apple Pie cookies for darkcrystal Apple Pie Cookies These are soft and a little like cake but very yummy Ingredients: 1 1/2 cups flour 1 cup oats (not quick oats) 1 teaspoon baking powder 1/2 teaspoon salt 2 teaspoon ground cinnamon 1 tsp allspice 1/4 cup butter 1/2 cup apple sauce 1 1/4 cups brown sugar, firmly packed 1 egg 2 medium sized apples peeled and chopped 1/4 cup milk 1 cup raisins or pecans (optional) Vanilla Glaze: In a small mixing bowl blend 1 1/2 cups sifted confectioners' sugar with 1/4 teaspoon vanilla and 2 to 3 tablespoons of apple concentrate or juice (if you have apple cider concentrate around holiday time this is super yummy to sub in) Preparation: Bake at 375° for 10 to 14 minutes Sift flour with baking powder, salt, cinnamon and allspice, add in oats. In a large mixing bowl cream butter, brown sugar and beat in the egg until well blended. Stir in half of flour and spice mixture, then stir in the apple and raisins or pecans if you choose to add them. Blend in milk, then remaining flour mixture. Drop by rounded tablespoons, about 2 inches apart, onto non-stick baking sheets. While cookies are still warm spread thinly with Vanilla Glaze. Makes about 3 dozen apple pie cookies. __________________ “The world is not a dangerous place because of those who do evil, but because of those that look on and do nothing" - Albert Einstein

04-08-2010, 10:19 PM	#7
Nina Timed Out How Do You Identify?: unmistakably Preferred Pronoun?: dearheart Relationship Status: In love, loved and Happy, thanks for askin' Join Date: Jan 2010 Location: SF CA Posts: 1,720 My Photo Gallery Thanks: 1,113 Thanked 3,384 Times in 931 Posts Rep Power: 0	tomorrow I am going to make: peanut-vegetable stew with green onion dumplings.. it's pretty straight forward and should be done with everything cleaned up in an hour at most... I'm looking forward to it...and to sharing a home-coming dinner with my fella...even though it's gonna be a hard meal since he'll know when he is going to move out of state and all kinds of unpleasant real-life things...still, I'm not gonna starve him !! :) and on we go...