Posts Tagged ‘Italian

Cheesesteaks and Scali Rolls

October 29, 2009

Scali Rolls Fresh Out of the OvenThe Crumb (Slightly Smushed by My Grubby Fingers)

The Filled Cheesesteak

My thoughts were drawn to my grandmother the other day. I never knew her very well beyond the self-interested childhood sphere of age eight, when she died quite unexpectedly just after her 50th anniversary. But there was one fact I could grip with stark clarity: she was the wife of a missionary. She married my grandfather fairly young and traveled with him extensively, going so far as to raise her own children in another country thousands of miles away from her friends (and possibly any family, not that I understood her to have any happy connections). It was baffling to me for many years. I was a progressive liberal and a budding feminist with a strong streak of individualism. What could possibly motivate a woman to up, marry, travel hell-knows-where at the whim of a man who is now practically the epitome of far-right religious Midwest values, and then have three children? And how could this person possibly be related to me? It seemed impossible that we shared the same genes.

Continue reading »

Chicken Marsala served with Penne Puttanesca

September 22, 2009

Chicken Marsala Garnished with ParsleyPenne Puttanesca with Parmigiano Reggiano, Garnished with Basil

Chicken Marsala

Modern chicken marsala is usually prepared using chicken breast, which is then butterflied or pounded with a mallet.  However, I find the richness and sweetness of the marsala wine perfectly complement the depth of flavor in dark meat; chicken thighs are also conveniently the right thickness for this dish.

4.64 lbs chicken thigh
1 lb 9.8 oz mushrooms, sliced
1 shallot, minced
1 clove garlic, minced
homemade chicken stock
Florio sweet marsala wine
Ruffino Orvieto Classico 2008

Continue reading »