Love fresh uni.
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Last night was chicken marsala, sauce on the side because that’s the way the kids like it
Tonight was various curries: mint/carrot/cauliflower on the left, chicken Tikka masala with a cardamom inflection on the right. Surprisingly intense flavors on both.
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Can I have your Marsala recipe, please?
I made it slightly differently this time, after watching a few ATK episodes.
- chicken breasts, bisected, pounded flat, seasoned (I used Kinder’s poultry blend)
- this is the weird part: dredged in flour, and THEN dipped in an egg/cream bath
- sauteed in butter/olive oil, a few minutes on each side, and then warm oven at 200F while sauce is made. I use two stainless All Clad, and combine the fat for sauce.
- sauce is made of a flour roux in that cooking fat, deglazed with sweet marsala, and parsley/pepper/salt added to taste.
For step 2, I think I prefer the traditional wet/dry step (or even dry/wet/dry) overall.
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Peeled & cubed butter nut squash roasted with a packet of dry pumpkin soup mix…
…with bone in brined chicken breasts stuffed with minced herbs, Parmesan and sun dried tomatoes, pan seared then oven finished
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A Fall oriented chicken fricasee, with dill and butternut in a creamy vermouth sauce.
Charred broccoli from the broiler
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My favorite kind of pineapple!
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A bit of a clean out the fridge dinner. Sous vide chicken breast finished over coals. Two firsts for me- grilled radicchio, definitely less bitter and I might like it better this way than raw. Also toasted a few cloves of chopped garlic in olive oil rather than using raw garlic and poured it all in in the sous vide bag with the chicken. Definitely a fan and will use that method from now on. Made a simple white wine/mustard seed sauce with the strained sous vide juices, and shaved in some carrots…
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Looks like you nailed it Arv!
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Duck breast
Cherry sauce
Truffle risotto (the Arborio perfumed with the white truffle from last weekend, plus a few peelings)
Fried sage
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Dang if that don’t scream for a Burgundy or Pinot Noir, Scott! Looks awesome.
Duck breast with a cherry, shallot and demi-glace sauce is a favorite around here. Often served with a mushroom and pea risotto. And pinot noir.
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Well, it was Burgundy Thursday. 
I think we’re on our 17th year of Burgundy Thursday without missing a week.
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Extra bay leaves please!
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