Tonight’s menu was XS’s choice, however I was the chef.

Caprese Salad with Hanover Tomatoes

Chicken Marsala with Honey-Cashew Crust

Riso with Sundried Tomato and Asparagus

The salad included small balls of mozzarella cheese, diced hanover tomato, basil, EVOO, salt, pepper, and love. It was fresh tasting; I might have liked the addition of an acid since the tomatoes were so sweet.

The chicken was sautéed first in butter after an egg+flour+honey cashew coating. I thought the snacking nuts, pulsed in the food processor with the flour, might play nice with the sweet marsala wine. Once they chicken was cooked for about 5 minutes per side, I placed them on a plate to rest, while I began the sauce.

Red onion, garlic, and later, mushrooms join butter and olive oil, salt, and pepper. To this, I added some mushroom broth, and finally, sweet marsala wine. I added the chicken back, then covered, to steam/cook for 7-8 minutes.

In a separate pot, I boiled mushroom broth and boiled riso pasta, and added sun-dried tomato. With 5 minutes remaining, I added chopped asparagus and parmesan cheese.

Both the chicken and pasta could have had a fresh squeeze of lemon; I forgot this. But I did add fresh parsley to the chicken upon service.

All three items were tasty.

This entry was posted on Saturday, August 4th, 2007 at 9:41 pm and is filed under In the Kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.