Chicken Marsala

Chicken Marsala

4 boneless, skinless chicken thighs cut in thirds
1 cup whole wheat flour for dredging the chicken
salt and pepper chicken both sides
1/4 cup olive oil
3 tablespoons unsalted butter
8 ounces button mushrooms, sliced in one direction
5 cloves of garlic minced
1-3/4 cups marsala wine

Cut chicken, salt and pepper both sides, pound to tenderize, then dredge in flour and set aside. Next heat olive oil and butter and saute mushrooms till al dente. Add garlic and cook for one more minute. Set aside. Add more olive oil and butter and saute chicken pieces till lightly brown on both sides.. In a separate saucepan cook 1 cup basmati (India) rice in two cups water. To the browned chicken in pan, add marsala wine, and then mushrooms back in on top. Bring to boil, then simmer chicken till if reaches the correct internal temperature. Serve chicken with mushroom sauce over the top of the rice.

Blue Donkey

Blue Donkey

can't help but think of that poor donkey shot dead.

Ahi Tuna Pan Seared

Ahi Tuna Pan Seared

Sprinkle the ahi tuna fillets with togarashi spice,
then dredge in a mixture of black and white sesame seeds.
Sear in a very hot frying pan with olive oil
till all sides are browned but the middle is still pink.
Serve with a side of your choice and a soy dipping sauce.

Rustic Apple Galette

Rustic Apple Galette

3-4 tart apples, peeled, cored, and sliced very thin
water with lemon juice to soak sliced apples

2 teaspoons cinnamon
3 tablespoons corn starch
1-1/2 tablespoons sugar

1-1/2 cups flour
(I used 100% whole wheat by King Arthur)
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 stick frozen butter 
1/3 cup very cold milk, (a little more or less)

2 tablespoons melted butter
1 tablespoons turbinado sugar

Peel, core and slice apples very thin and put into a medium mixing bowl. Add enough water to cover apples and 2 tablespoons lemon juice, mix, then set them aside. In a separate mixing bowl add flour, sugar, cinnamon, and salt. Whisk well. Cut butter into half inch cubes and cut into flour mixture. Form dough into a 5 inch round flat size and refrigerate for half an hour. Roll dough out on a floured cold surface till it measures a pie size. Dough has an overall light brown color due to the type of flour I used. An uneven shape to the dough is fine; this is supposed to be a rustic galette. Prepare a baking sheet with parchment paper. Place dough on sheet pan and pile apples in the center of the dough, leaving 2 inch surrounding bare. Fold up the 2 inch crust onto apples. Brush rolled up sides with melted butter and sprinkle with the turbinado sugar. Bake in preheated 375 F oven for 35 to 45 minutes or until edges and browned and middle is bubbling. Let cool at least 15 minutes before serving. Oh my I love the rustic look of this apple galette. Perfect for these cooler fall days.