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Tuesday, December 10, 2013

Mushroom Agnolotti with Mushroom Sauce

HELLO Friends! It has been too long. Work has not only derailed my blog, it has derailed my cooking. Certainly my creative cooking. But this dish, made last week, was just too good not to share!

The agnolotti was purchased at the grocery and the sauce had to be quick.

The Sauce. A dried mushroom mixture was placed in hot water while the garlic was sauteed in olive oil. Mushroom bullion, chicken broth, the dried mushroom liquid and marsala wine was added to the pot and reduced. Diced shallot was sauteed in a tad of butter and fresh ground pepper was added when the shallot was soft. My spouse liked the sauce so much he enjoyed the last of it with crusty bread.

The agnolotti was cooked according to the package and then topped with the shallots and sauce. The dish was finished with a generous portion of freshly grated parmesan.

The Side. Broccoli was drizzled with chicken broth and cooked in the micro wave.

The Wine: HK Generations Pinot Noir. Always Good.

A great meal for a cold winter night. I'll be back soon - promise!


Saturday, November 9, 2013

Remember history and be thankful for today


Food, dinner, and dining bring us joy, satisfaction, friendship and love. But once in a land across the sea there was no joy, there was no food. Bless those souls and bless those who bravely faced obstacles, we can only imagine, to come to a new land and make it bountiful.

Thursday, September 5, 2013

Salmon with Fig Sauce

I have not abandoned my blog. And yes we continue to eat. I was called back into doing what I do best - telling people what to do! Seriously, I was asked to do some consulting with a local college and could not pass up the opportunity to work with academic colleagues once again! So please forgive my absence.

The tomatoes are finally at their peak, so caprese once again and a new favorite way to serve asparagus. The latter was posted in April.

The Caprese: I like serving the tomatoes, fresh mozzarella and basil on top of crusty bread. It is drizzled with evoo and topped with ground black pepper.

The Asparagus: Roasted asparagus is tossed with roasted pine nuts and grated parmesean.

Salmon with Fig Sauce:
Figs seem to popular of late and a jar of fig preserves in the pantry had to be used for something. I mixed and heated preserves with red wine, a tablespoon of brown sugar and two splashed of balsamic vinegar. I brushed the salmon with the fig sauce before it was grilled and then served the remaining sauce at the table.

Wine: Meiomi Pinot Noir. Always a nice everyday wine.


Tuesday, August 6, 2013

Scottish Ocean Trout and Angel Hair Pesto Pasta

The basil was plentiful and I was hungry for some pesto pasta and I was also looking for an occasion to open the bottle of Carter, a gift from friends. So what better occasion then a beautiful weeknight. The weather has been perfect and for late July and early August here is Ohio that is a treat! And I added a few roses to the table just because.

Salad with Watermelon

For the first course I served a favorite summer salad - watermelon, tomatoes, onion, feta cheese in a balsamic vinaigrette. As I have mentioned in the past I first saw this combination in an NYT article a couple of years ago, and now a version of it is in almost every where that features summer salads.

The Pesto Pasta

Nothing new here - just combined fresh basil, toasted pine nuts, garlic, parmesan and evoo to make a tasty and tangy pesto for the angel hair pasta.

Scottish Ocean Trout

I did not remember seeing or hearing about this fish before but it sounded interesting and looked like salmon. And yes it tasted like salmon, a little meatier and I thought a tad milder. I merely coated it with fresh ground pepper and dried herbs de provence and grilled.

The Wine: 2009 Carter Cabernet Sauvignon
. Superb.


Wednesday, July 31, 2013

Chicken and Tofu on Crispy Kale

A restaurant meal and a farmers market on a recent trip to Chicago inspired this meal. When my husband tries something new and healthy and likes it, I jump at the chance to prepare it and such was the Kale. Dining at Perennial Virant with the youngest daughter, son-in-law and niece, my husband's beef entree included crispy kale which was new to him...The following day the Kale was in abundance at the Farmers Market, from dinosaur kale to kale chips. One of the booths had a variety of Tofu so I mentally made a note that when returning home I would have to come up with something that combined the two but had to be tasty enough that he would enjoy it. He is just not a kale/tofu kind of guy.

The Kale.
The kale was rinsed and dried. After removing the hard middle veins/stems I tossed the kale in evoo and a small amount of sea salt and spread on a cookie sheet to bake in a 375 degree oven for 15 minutes.

The Veggies

Chopped Broccoli, sliced garlic, onion, and red bell pepper were added to a skillet and sauteed in evoo. The mixture was removed when the veggies were tender.

The Entree: Chicken and Tofu on Crispy Kale

I cubed the chicken tenders and tofu and tossed them in egg white, then a Yengling hot sauce (medium) and then coated them with panko crumbs. Evoo was added to the skillet and the chicken and tofu were browned. I put them in a small casserole dish and finished in the oven for about 10 minutes to ensure that the chicken was adequately done. Prior to serving I placed the chicken, tofu, and veggies back in the skillet for about 3 minutes while I placed the crispy kale on the dishes.

I added thinly sliced watermelon to cool the taste of the salt and or the tang of the hot sauce. I must say the watermelon was a great last minute thought and did the trick of soothing the palate.

The Wine: 2009 Las Rocas Garnacha. This was a gift to my husband from the Chicago daughter and son-in law. Surprisingly not too heavy of a wine for this meal, rather it was actually very very good.


Thursday, July 18, 2013

Zucchini with Mushrooms and Shallots

The Zucs were not all we had for dinner, but was a new creation. I have made similar versions before primarily for a pasta topping,but for this dinner a side dish.

Nothing says summer like a caprese salad and yes we had it once again along with grilled salmon.

Zucchini with Mushrooms and Shallots

Earlier in the day I shredded rounds of parmesan on a parchment paper lined cookie sheet and baked for five minutes in a 375 degree oven. I let them cool before easily removing them from the parchment. I used a peeler to shred the two small zucchini into strips, and thinly sliced the mushrooms and shallots.
They were sautéed in evoo, fresh ground black pepper and fresh thyme on medium high for about a total of ten minutes. The parm crisps were placed on top prior to serving. Delicious!

Wine: 2010 Brocard Chablis Premier Cru
. Very, very nice.


Tuesday, July 9, 2013

Shrimp, Potato Salad and Baked Beans and Champagne

The hugs, the laughter, the tears, the pictures, the exaggerated "shots" of the day and the "trophies" are tucked in our hearts and memories until we do it all over again next year at the 32nd annual MJL memorial golf outing. When it comes to the food served it is an array of favorite snacks, easy to make and serve dishes, and a few "absolutes" that folks count on...knowing my interest in food and cooking one attendee said "This stuffed cabbage is really good, did you make it?" No, that would be my baby sister, I replied. "And the pulled pork, delicious..." That would be my baby sister. "And who did the smoked turkey?" That would be my baby sister. "The food is really good..." I made the caprese salad, I offered. "Oh I missed that." Consolation - I did beat my baby sister in golf this year! But she does deserve a standing O for pleasing the crowd year after year with her main dishes!

So on the Fourth of July it was down to just the two of us and that was fine... Although the 4th is the birthday of our country and not complete without baked beans and fireworks, it was also an anniversary for us (one of the 4 that we celebrate). A quiet dinner for two with baked beans and champagne seemed to cover it all.

The Shrimp Kebobs

I have posted similar kebobs in August 2010 and August 2012, but with most dishes I change it up a little. This time the glaze included evoo, cognac, fresh ginger, minced garlic and apple juice. The minced garlic is added to skillet of hot evoo. Once the garlic is soft the other ingredients are added and then reduced. I browned the pre-cooked chicken sausage with jalapeno and then cubed. to match the size of the shrimp. The kabobs were brushed with the glaze, grilled for 5 minutes (turning once) on a 450 degree grill.

Lemony Arugula Potato Salad

This recipe was adapted from the June 2010 Cooking Light and my first preparation of it was posted June 2010. This time the potatoes were boiled until tender and then peeled and cubed. I sauteed two shallots in evoo and then added 1 tsp of grated lemon peel, a tbl of fresh lemon juice, two healthy splashes of pinot grigio vinegar, and two tbls of whole grain Dijon mustard. Immediately prior to serving I added the arugula and tossed the mixture with the dressing.

Baked Beans
What can you say about a can of baked beans! But adding a little barbecue sauce (Yuengling Porter Hickory Smoked) and a tbl of brown sugar make them very yummy and fills my craving for a year.

And best of all the Veuve Cliquot!


Thursday, June 27, 2013

Tomato Salad and Grilled Vegtables

Getting ready for an annual memorial golf outing and family gathering this weekend back in my hometown. This is the 31st year. Much has happened since my dad passed but his strength of family has endured. None of his kids inherited his "scratch" golf game, but three of four love the game.

Daughter, son-in-law and granddaughters will arrive later today (which is an extra delight for me). And I was told yesterday some relatives from out of state are in town for a funeral mass will stop by the gathering. It should be quite a festive time re-meeting and being introduced to my dad's cousins, second cousins etc....

So in a last quiet moment (and because my mom told me I have not posted since early June) I will share a dinner we had recently.

The veggies were not quite Farmers Market quality yet, but I was hungry for the taste of summer.

The Grilled Vegtables

The vegetables, red bell pepper, zucchini, onion, asparagus, shitake mushrooms and shallots, were marinated in evoo, minced garlic, freshly ground black pepper, fresh thyme, oregano and twigs of oregano. The onion, pepper, and zucchini were put on the grill first and then followed with shallots, then the mushrooms and lastly the asparagus. I kept them warm in the oven while I prepared the tomatoes.

The Tomatoes

The sliced heirloom tomatoes were placed on toasted olive bread and topped with evoo,basil and slivers of parmesan.

The wine: HK Pinot Noir Nice.


Wednesday, June 5, 2013

Crushed Beet Salad and Veggie Burgers

This meal was inspired/adapted from two recipes in two different cooking magazines - the may issue of Food and Wine and the April/May issue of vegetarian times.

The day after a conversation about how I prepared beets, I saw the recipe for "Crushed Beet Salad" in Food and Wine. Perfect! And, the recipe for "Now or Later Vegan Burgers" in a recently purchased issue of vegetarian times looked interesting. I had made veggie burgers a few times but they always turned out bland - this new recipe had many ingredients so I thought it was worth a try.

Crushed Beet Salad

As typical, I made a few adaptations to the Food and Wine recipe. But basically I roasted the head of garlic in foil for about 30 minutes in a 375 degree oven while the beets simmered on the stove top. After peeling the beets I sliced them, and cooked them in a skillet in evoo until slightly crusty. I added shallots, thyme, rosemary and the roasted head of garlic. These were cooked until the shallots were soft. The beets, shallots and herbs were then placed on top of a plate of arugula. The roasted garlic cloves, squeezed from the skins were scattered on top as was the juices from the skillet. I added crumbled goat cheese to my version.

The Veggie Burgers

Using the vegetarian times recipe as a guide I included black beans, onion, carrot, rolled oats, garlic,parsley, added red bell pepper, zucchini, mushrooms, cayenne and processed in a food processor until combined. The mixture was shaped into patties and refrigerated for about an hour. The burgers were cooked in a skillet for about 5 minutes on each side. Swiss cheese was placed on each burger before removing from skillet. The buns were spread with Maille Old Style whole grain Dijon Mustard. And of course no burger is complete without lettuce, tomato and onion.

Very diverse tastes and I probably will not serve the beet salad and the burger in the same meal again, but would most certainly make both of them in the future.


Tuesday, June 4, 2013

Molasses Coated Salmon

It was the last day of May and finally, our first meal of the season on the deck! I was trying to think of yet another (new) way to prepare Salmon. As I was staring into the pantry the jar of molasses said "pick me." I thought why not - there is "Pittsburgh Steak" why not Pittsburgh Salmon. I have heard several versions of how a piece of beef "pittsburgh style" was created. The one story, nothing to do with molasses nor can I verify it.... my husband tells me that it was the steel workers who took their chunk of beef to work and cooked it on the hot steel furnaces to sear the outside. He is not from Pittsburgh so.....

Now the molasses. I had a favorite restaurant in the area where I grew up and where my mom still lives. The family goes there quite often. Back when I ate beef, "Jess's Petite Filet" was the best! I was told that it was prepared Pittsburgh Style - it was coated with molasses and seared on the hot grill. I can't verify this version either but it was crisp on the outside and cooked to perfection (medium rare) on the inside.

The Salmon

I coated both sides of the salmon filets with molasses and fresh ground black pepper. The filets were grilled at about 450 degrees for six minutes on one side, flipped and cooked for another three. Pittsburgh Style or just molasses style it turned out quite nice.

Salad and Side
The salad was my left over lunch of the largest caprese salad I have seen to date. The side of asparagus was the one I posted recently - the roasted (this time on the grill) asparagus with pine nuts and parmesan.

"Dessert". We finished the meal with sliced pear and blue cheese.

Wine: 2010 TRECINI Pinot Noir. A gift from friends - it was very very good.


Tuesday, May 28, 2013

Arugula/Spinach Pockets and Chicken with Sausage

I had some pie dough left over and thought about an appetizer I had recently seen in a magazine. Mine did not look like the magazine' on.

The mixture....

The arugula, spinach, goat cheese and chopped onion mix was placed on a square of a prepared pie dough (a square was one-half of one half of what was in the container), which was folded in half and then pinched on the ends. It was baked at 400 degrees until the pie dough was done.

The pockets

I thought it would be a nice substitute for a salad and bread. The taste far surpassed the look of the finished pockets which resembled bloated bow ties! When I try it again, I will use puff pastry or phyllo.

The Chicken with Chicken-Jalepeno Sausage

The flattened chicken tenders were browned in evoo. The prepared chicken-jalepeno sausage was cut into rounds and added to the skillet and browned. I then added chicken broth, lemon juice and reduced the liquid. Cherry tomatoes were stirred in immediately prior to serving.

The wine. Sancerre
. It really held up to the chicken-sausage dish.

We both agreed that the pockets (prepared with puff pastry) and the wine would have been a complete dinner!


Friday, May 24, 2013

Pasta with Mushroom Sauce and Crisp Zucchini

I have made a version of this several times and as you may recall I have always tried to perfect the crispy parmesan coated zucchini strips that perch on top. I may have to go back to Rome Italy to find out how this was done at "Madeleines..."

But what I did differently this time was make the parmesan and zucchini separately and I think I am getting closer to the taste and texture of what I had in Rome.

The Parmesan Crisps: I followed instructions that I had read a few years ago in a cooking magazine - shred the parm and lay on wax paper or parchment paper in small circles (about the size of a 50 cent piece) and bake in a 400 degree oven until they crisp. Let them cool and then remove from the paper.

The Zucchini Strips: The zucchini strips were cut on the thinnest setting of a mandolin, tossed with evoo and roasted in a 400 degree oven on a cookie sheet for 15 minutes, then cooled on a paper towel .

The Entree: Pappardelle with Mushroom Sauce.
The sauce used both fresh cremini mushrooms and a dried mixture of mushrooms. To start the sauce I sauteed garlic and onion in evoo until soft and then added the fresh mushrooms. The dried mushrooms were softened in hot water and then added (with the liquid) to the pan. The liquids, chicken broth, cream sherry, madeira, french demi glace were added, reduced, added and reduced. The sauce was seasoned with fresh thyme and ground black pepper. The pasta was cooked according to the package.

The pasta was topped with the sauce, the zucchini and the crumbled parmesan crisps.

I can taste this pasta dish as I type!

The Wine: Carpazo Brunello di Montalcino


Monday, May 6, 2013

Orange Roughy Piccata and Rice "Pilaf"

Not as tasting as Chicken Piccata, but mighty close...

First a salad

My husband and I both like "Greek Salad." The taste varies with the types of olives and nothing beats really good Feta. Most times I do not use lettuce but here I used romaine with the onion, tomato, olives and cucumber; and topped it with plenty of crumbled Feta. The dressing was evoo, white wine vinegar, dried oregano and fresh ground black pepper.

and the piccata

I lightly dredged the orange roughy in flour seasoned with fresh ground black pepper and then browned it in evoo. I carefully removed the fish from pan. I sauteed garlic in evoo, and added white wine and chicken broth. When the sauce began to reduce I put the fish back in the pan, added the capers and simmered until fish was thoroughly cooked.

The side: Rice "pilaf
." I referenced a couple of rice "pilaf" recipes from cookbooks and ended up sauteeing pine nuts, slivered almonds, and onion, tossing in diced roasted red pepper, the cooked basmati rice and and seasoned the mixture with tumeric.

Wine: 2010 Baileyana Chardonnay


Tuesday, April 16, 2013

Salmon, Asparagus and Cauliflower - Wegman's Style

Spent this past weekend with family -sister, cousin and her husband, my mom and aunt. Grand time, as it always is when family generations get together. And what a treat - Wegman's. It was much more than grocery shopping it was as my aunt pointed out a culinary tour. I did none of the cooking but enjoyed the shopping and did bring a few goodies home, namely Wegman's basting oil.

Entree: Cedar Plank Salmon

The salmon was coated on both sides with Wegman's Basting Oil which includes garlic and several herbs. The cedar plank was heated and the salmon was cooked following Weber Grill instructions.

Sides: Roasted Asparagus and Roasted Cauliflower

I don't often cook cauliflower - I really can't recall ever, but my cousin prepared it on a cooking stone and it was very tasty so I wanted to give it a try. The cauliflower was basted in the Wegman's Oil and roasted for about 20 minutes on the preheated stone at 400 degrees.

The asparagus was also basted with the Oil and roasted for about ten minutes on the stone. It was topped with browned pine nuts and shallots; lemon zest and parmesan.

Both veggies were very good. So thanks to my cousin and to Wegman's for the ideas!

Wine: Etude Pinot Noir. A very good accompaniment to the dinner and a nice celebration for the end of tax season!!


Friday, March 29, 2013

A Salad for Mom

My mother likes salads, ...truth be known a good iceberg lettuce salad. She is not much for the new greens.... so on a recent visit I put together this version of a large chopped salad. She even told me after that visit she told "everyone" how beautiful and delicious it was. Its pretty special when your mom brags about you so obviously I need to post this one.

So here is "My Mom Salad."

I actually enjoy the process of chopping and arranging the various vegetables on the platter. And it does make for a colorful picture before each diner digs in for thier portion.

There are no unusual ingredients in this one:
Chopped ice berg lettuce is the base, topped with cherry tomatoes, thinly sliced onions, chopped cucumber, chopped red bell pepper, diced celery and carrots, chopped hard boiled egg, sauteed prosciutto, shredded cheddar cheese, crumbled blue cheese, and fresh basil leaves.

The dressing: EVOO, Balsamic vinegar, a small amount of honey dijon, and fresh ground pepper.

Simple, colorful and mom likes it!


Tuesday, March 26, 2013

Pistachio Crusted Salmon

I am always thinking that I blog too much about salmon dishes, but in checking back there has only been one salmon dish posted since the beginning of 2013. So for salmon lovers here is another - and for those who do not like seafood, stay tuned...

We had some lovely poached salmon left over from a weekend party. I did not want to serve it cold but I certainly did not want to over cook it. Aha, use something that was already crisp and would protect the salmon from the hot skillet...

First a little salad: Mini Caprese

This has become a favorite and so simple. Pearl mozzerella, cherry tomatoes, and basil are mixed, splashed with evoo and seasoned with a bit of fresh ground pepper. Tasty and colorful.

The Entree: Pistachio Crusted Salmon

The pistachio nuts are shelled and ground in a small food processor and pressed on to the salmon which has been brushed lightly with evoo. The salmon was quickly fried on a hot skillet - no more than a minute.

The salmon was served on top of a bed of zucchini strips, which has been sauteed with diced garlic and finely sliced onion in evoo.

Wine: 2009 Vidal-Fleury Cotes-du-Rhone


Monday, March 18, 2013

Parm Crusted White Fish and Mac and Cheese

It has been six weeks since Punxantawney Phil predicted we would have an early Spring. I am waiting.

This colorful duo of a "prized" ceramic and bouquet keeps me hopeful that Spring is out there!

In the mean time here is a cold weather dish - mac and cheese. There are so many ways to make this dish - I tend to combine with the obligatory cheddar any and sometimes all the different cheeses I have in the frig. My spouse does not eat mac and cheese of any kind so on this night I added fish and also served him a store prepared cole slaw.

The Mac and Cheese

For the sauce I melted a tablespoon of butter, stirred in shredded very sharp new york cheddar, and 4 other types of cheddar from a store prepared package, a small amount of blue cheese, and a healthy chunk of goat cheese. As it was melting I added 1/4c of chicken broth, a splash of half and half and a splash of cream sherry and stirred to a very creamy texture. I seasoned it with fresh ground black pepper. I added cooked whole grain elbow pasta and topped it with a mixture of the panko, parm and powdered mustard that I had prepared for the fish crust (see below). I baked for 30 minutes at 350 degrees. It was delicious and I had two days of left overs. There are a few things I am glad my guy does not like!

Parm Crusted White Fish

The March issue of bon appetit has a recipe for Parmesan Chicken Cutlets from which this fish is adapted. For the crust I combined panko, parm, powered mustard and fresh ground black pepper. The fish, orange roughy, was dredged in flour, dipped in a beaten egg and then coated with the panko mixture. The fish was browned in the skillet and when almost cooked was placed in a 350 degree oven for 10 minutes to ensure that it was thoroughly done.

Enjoy and think SPRING!

Friday, March 8, 2013

St.Patty's Spread

My cousin just posted on Facebook "9 days till the blessed event, you should start training." My family has always in some way celebrated St. Patty's day! In grade school there were the green-dyed shoelaces and my mom's cupcakes with shamrocks for the class.
Not wearing green on March 17 was not acceptable- we may have even had to confess it.

We are getting ready to host our second annual St. Patty's Ceilidh. It was a grand gathering of family, friends and neighbors last year, and we hope for a repeat this year. Guests were greeted with this Irish Blessing card which opened to the menu for the evening.

The Blachlar (menu) included Poached Salmon, Lamb Lollipops, Baked Brie with Raspberry Hot Pepper Preserves, and Roasted Asparagus with Blueberry Vinegarette,
Almost Antipasta Platter with proscuitto, mini salami, roasted red peppers, roasted zucchini strips, fresh mozzarella pearls, cherry tomatoes, olive array, and tortellini.

Three Tapanades, olive with feta, artichoke and sun-dried tomato with parmesan and pecorino-pepper cracker.

Sherried Mushroom Cups, Caramelized Onion Cups and a variety of cheeses with crackers and crostini.

For dessert - fresh berries, my sister in-law made a Bailey's Irish Cream Pie and my mom made cookies.

And of course, Guinness, Harp, Bailey's and lots of wine. I hope these selections give you some ideas for your St. Pat's celebration.

Bain sult,

Tuesday, February 19, 2013

Combo Bean and Veggie Chili

Hopefully, we are in the last "throws" of winter. This dish was just perfect to make and enjoy on a blustering winter day.

Combo Bean and Veggie Chili
The main ingredients were black beans, chili beans, fresh plum tomatoes and a can of tomatoes with their juice. I sautéed 1 red bell pepper, a medium sized onion and 4 garlic cloves in evoo. To this I added chopped fresh plum tomatoes. When the pts were soft I added the canned tomatoes and a small can of tomato sauce. The herbs and spices included freshly ground black pepper, dried oregano, basil, cilantro, chili powder and cumin. After adding the two cans of beans (rinsed) I added beer. During the course of the chili cooking and simmering I added addition herbs/spices and liquid as needed.

After ladling the chili into the bowls I topped it with shredded cheese (a mixtures of various cheddars) and chopped scallions.

Nothing special but it was quite tasty and warmed us up. I usually do not pare wine with spicy chili, but we had one glass each left in a bottle, a very rare occasion. It worked. The wine: Penfolds Bin 138, a nice blend of three grapes.


Sunday, February 10, 2013

Flatbread Appetizer and Chicken Pot Pie

Another evening of a appetizer and conversation while preparing the meal. I had some of the sun-dried tomato and olive spread left, but thought it would be too much too spread on the entire rectangle of flatbread so I prepared half of it with chopped fresh basil, garlic and parmesan.

The Appetizer: Flatbread with Sun-dried Tomato Spread and Basil-Parmesan
I brushed the Stonefire Flatbread with olive oil and on one-half crushed garlic and heated in a 400 degree oven on a preheated pizza stone. After removing it from the oven one half was spread with the sd tomato and olive mixture and the other half with the chopped basil and parmesan cheese. We enjoyed it with a glass of Penfolds Bin 138.

I recently purchased two small casserole/tureens at a bargain price and decided they were the perfect size for individual pot pies.

Entree: Chicken Pot Pie

A small piece of butter and evoo were heated and then sliced crimini and shitake mushrooms were sautéed. Diced chicken pieces, dusted with flour, and chopped garlic was added to the pot. When mushrooms were tender and chicken was partially browned I tossed in some Marsala. When that was reduced I added a tsp of chicken demi glace, about a cup of chicken broth and fresh ground black pepper. As it reduced I added the pearl onions that I had boiled and peeled earlier. Chopped frozen peas and carrots were added and I let it simmer for about 10 mins.

The chicken and vegetables were spooned into the two individual tureens. I added more chicken broth and Marsala to the liquid and let reduce slightly then stirred in some flour/broth mixture to slightly thicken the sauce. The sauce was poured over the chicken in the tureens. For the crust I used pillsbury sheet dough which I brushed with thyme and sage. The pot pies were baked for about 12-15 minutes at 400 degrees. The edges were brown and crispy but the center even though was hard to the touch was a tad underdone. The chicken and vegetables were very good - the Marsala certainly enhanced the flavor. The next time I will go back to using puff pastry for the top.

The wine: Sonoma Cutrer Pinot Noir. Yes, one of our favorites that we do not get often enough because the winery does not ship to our state and our local stores do not carry it.