Chicken Marsala

Resurrecting an old favorite from the Italian restaurants in Boston

Ingredients:
4 boneless, skinless chicken thighs or breasts, well pounded
Button Mushrooms, sliced
Marsala wine
All purpose flour
Salt
Pepper (freshly crushed )
Oregano (dry)
Lemon juice
Olive oil
Parsley

1. Pound the chicken thighs to uniform thickness using a meat mallet.
2. Dredge the meat in a mix of  salt, pepper, flour, and oregano.
3. Heat olive oil in a non-stick,  brown the chicken on both sides. Keep aside.
4. In the same oil add sliced button mushrooms, freshly squeezed lemon juice, salt, pepper till the mushrooms brown on edges. (Squeeze the chicken for excess oil and use it to cook the mushrooms)
5. Add Marsala wine, chicken broth (preferably low-sodium). 
6. Add the chicken, reduce the sauce, turning once or twice. Add freshly chopped Italian parsley.

Serve with a light pasta.

Mutton chop in red onion and wine sauce

For Maitrayee

1. Marinate the mutton chops (goat or lamb) in yogurt, salt, oil, tandoori (for color) spice and/or ground spices of your choice overnight.
2. Thinly slice red onions, green chilis, garlic and ginger and fry in oil in a pressure cooker. Add whole garam masala (I used cardamom, ground cinnamon, cloves, bay leaves)
3. Add the meat, fry well till the oil separates. Add a little water and pressure cook since we want them tender, but just enough to cook the meat thoroughly.
4. Check the sauce, reduce the gravy with the lid off if need be. Add a wine you like to drink. Never, never use a wine you wouldn't drink. Use sparingly, don't let the wine overpower the other flavors. Reduce the sauce until almost dry. Serve with salad, cucumber slices or celery.

You can use cilantro paste or green chilli paste to enhance flavors. I am planning to make lamb shanks in black beer, cilantro, and Peruvian chili sauce- something similar to what I enjoyed immensely at Andina in Downtown Portland on a recent trip.

Wine punch

It was his birthday and I had a cooking marathon; among other things I also made:

I like rosé for its sweet, fruity taste. You may use your favorite red or white wine. I added freshly sliced lime, orange, peaches and strawberries. Mix in a pitcher or punch bowl, chill overnight. Can add sugar, Grand Marnier or Agave nectar/honey.

Mini mushroom sandwich: For the sandwich filling, I minced white button mushroom and sauteed in olive oil, finely diced celery, ground pepper and mayo. Best served with your favorite ketchup.

Baked Roma tomatoes stuffed with minced chicken , eggs, herbs and spices (mint, cilantro, green chilies, onions, garlic, ginger, pepper, coriander, cumin). You need to lightly saute the filling first, stuff the tomatoes and bake till done. Brush the tomatoes with olive oil. You can add grated cheese before serving and use mint leaves for garnish.

Bengali ghugni (using yellow vatana)