Bier Meister Posted December 4, 2006 Share Posted December 4, 2006 can use veal or chicken. 4 oz unsalted butter (by weight) 4 oz flour (by weight) 1/2 C or so of flour S&P 1-2 tbs veg or olive oil (we use blends int he kitchen) 1 shallot minced 2 C button mushrooms (finely sliced) 1 1/2 C stock (use chicken if chicken, use beef if veal) 1 1/2 C marsala wine 1 tbs butter 1/4 - 1/8 C cream preheat oven to 150-175. melt butter. add flour cook for about 5-8 min.... want a lighter roux. under serran wrap pound chicken or veal flat until it is about 1/8 - 1/4" thick. mix s&p into flour. lightly dredge meat. in a separate pan heat pan (med-high), add oil until hot enough to cook. sear your meat cook about 90%... set aside in a low temp oven (150 - 175). and more oil... saute mushrooms... add shallots when shrooms are 75% cooked. cook for about 2-3 more min. deglaze with marsala.. then add stock. reduce by 1/2. while boiling add 1-2 tsp of roux... whisking constantly.. it will thicken in a few minutes. if your need more, add more a little at a time. add cream.. boil until reaches desired consistancy. finish with butter. check meat for doneness.... just top meat with sauce. very good with noodles, risotto, and speatzle Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted December 4, 2006 Share Posted December 4, 2006 can use veal or chicken. 4 oz unsalted butter (by weight) 4 oz flour (by weight) 1/2 C or so of flour S&P 1-2 tbs veg or olive oil (we use blends int he kitchen) 1 shallot minced 2 C button mushrooms (finely sliced) 1 1/2 C stock (use chicken if chicken, use beef if veal) 1 1/2 C marsala wine 1 tbs butter 1/4 - 1/8 C cream preheat oven to 150-175. melt butter. add flour cook for about 5-8 min.... want a lighter roux. under serran wrap pound chicken or veal flat until it is about 1/8 - 1/4" thick. mix s&p into flour. lightly dredge meat. in a separate pan heat pan (med-high), add oil until hot enough to cook. sear your meat cook about 90%... set aside in a low temp oven (150 - 175). and more oil... saute mushrooms... add shallots when shrooms are 75% cooked. cook for about 2-3 more min. deglaze with marsala.. then add stock. reduce by 1/2. while boiling add 1-2 tsp of roux... whisking constantly.. it will thicken in a few minutes. if your need more, add more a little at a time. add cream.. boil until reaches desired consistancy. finish with butter. check meat for doneness.... just top meat with sauce. very good with noodles, risotto, and speatzle or pheasant Quote Link to comment Share on other sites More sharing options...
evil_gop_liars Posted December 4, 2006 Share Posted December 4, 2006 I really like chicken marsala and will try this recipe this week. I had a very good chicken marsala at joint in Portland called Gino's and I believe they put capers on top which I thought was different. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 4, 2006 Author Share Posted December 4, 2006 lemon/caper would be a piccatta.... haven't tried a dish with mushrooms, marsala, and capers. Quote Link to comment Share on other sites More sharing options...
georgemoe Posted December 4, 2006 Share Posted December 4, 2006 Capers I scrape those bad boys right off the plate. Quote Link to comment Share on other sites More sharing options...
evil_gop_liars Posted December 4, 2006 Share Posted December 4, 2006 lemon/caper would be a piccatta.... haven't tried a dish with mushrooms, marsala, and capers. I'm pretty sure it was chicken marsala...next time I'm in Portland I'll go and make sure. That place had a kickass ceasar salad too. Quote Link to comment Share on other sites More sharing options...
untateve Posted December 5, 2006 Share Posted December 5, 2006 Here is how we did it at the cooking class I went to a few weeks ago: 1 chicken breast--boneless/skinless; about 6oz flour-as needed salt and pepper to taste 1 oz clarified butter 1 teaspoon diced shallots 1/4 cup sliced mushrooms 3 oz marsala wine 1 teaspoon lemon juice 3 oz demi-glace (we didn't actually use this, we reduced stock down to 3 oz. 1 tablespoon butter -Pounded the chicken as Bier said: -dredg chicken in seasoned flour and saute in clarified butter until golden brown on both sides and almost done -remove chicken from pan and set aside -sweat shallots in the pan, add mushrooms and cook until tender -add marsala and lemon juice and reduce by 1/4 -add demi-glace, return chicken and bring to simmer -remove from heat and swirl in the butter and season to taste Quote Link to comment Share on other sites More sharing options...
Sir Loins of Beef Posted December 5, 2006 Share Posted December 5, 2006 Might sound hokie-but I always add a little marsala directly on top-right before service Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 5, 2006 Author Share Posted December 5, 2006 unta- in the restaurant i use clarified and demi...at home whole and stock or broth. Quote Link to comment Share on other sites More sharing options...
untateve Posted December 5, 2006 Share Posted December 5, 2006 unta- in the restaurant i use clarified and demi...at home whole and stock or broth. How do you make demi? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 5, 2006 Author Share Posted December 5, 2006 How do you make demi? equal part espagnole and beef stock.. simmer and reduce by half or can reduce stock down Quote Link to comment Share on other sites More sharing options...
Cunning Linguist Posted December 6, 2006 Share Posted December 6, 2006 (edited) :drooling: My grandma taught me how to make Veal Marsala but i use shi-tak-e instead of button mushrooms. It adds a bit more earthy, deeper texture to the dish. It pairs nice with the marsala too thanks Bier! edit to add: I love the filter, it changed shi-ttake to Sega!ake Edited December 6, 2006 by Cunning Linguist Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 6, 2006 Author Share Posted December 6, 2006 crimini, oyster, and chanterelle do very well with this also.. buttons are easy and often come sliced... i am trying to keep things easy for you guys Quote Link to comment Share on other sites More sharing options...
untateve Posted December 6, 2006 Share Posted December 6, 2006 crimini, oyster, and chanterelle do very well with this also.. buttons are easy and often come sliced... i am trying to keep things easy for you guys not looking for easy...looking for flavor Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted August 8, 2011 Author Share Posted August 8, 2011 ............ Quote Link to comment Share on other sites More sharing options...
gilthorp Posted August 8, 2011 Share Posted August 8, 2011 Thanks bro - will run with this...a bit different than what I did. My timing was off with the roux to the deglazing...it was too thick when it was all said and done. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted August 8, 2011 Author Share Posted August 8, 2011 (edited) Thanks bro - will run with this...a bit different than what I did. My timing was off with the roux to the deglazing...it was too thick when it was all said and done. you may have reduced it too far or added too much roux. was it overly sweet? was it too gummy (or like a paste)? Edited August 8, 2011 by Bier Meister Quote Link to comment Share on other sites More sharing options...
gilthorp Posted August 9, 2011 Share Posted August 9, 2011 Once mixed with the pasta, it was gummy...that's as good of a word as any. I'd instictively say it was too much flour, but I used less than what was called for....although I doubled up on the ingredients, I didn't double up on the flour. Your recipe calls for more wine than I used, and didn't include the cream... Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted August 9, 2011 Author Share Posted August 9, 2011 Once mixed with the pasta, it was gummy...that's as good of a word as any. I'd instictively say it was too much flour, but I used less than what was called for....although I doubled up on the ingredients, I didn't double up on the flour. Your recipe calls for more wine than I used, and didn't include the cream... additional liquid will thin it. cream is optional Quote Link to comment Share on other sites More sharing options...
Chavez Posted August 10, 2011 Share Posted August 10, 2011 My attempt turned out well, so far as we could tell. I was kinda going off the reservation here, as my wife has never had marsala, and I had it well over 10 yrs ago. I used portabella mushrooms, and the sauce had kind of a sweet/smoky thing going for it. Not sure if it tasted anything like it was SUPPOSED to, but we liked it. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted August 10, 2011 Author Share Posted August 10, 2011 i don't recall getting a smokey flavor or aroma from marsala, but if it worked...cool. might be the portabellas..never used them in the dish. glad you were happy with it. anything need changing? Quote Link to comment Share on other sites More sharing options...
Chavez Posted August 11, 2011 Share Posted August 11, 2011 i don't recall getting a smokey flavor or aroma from marsala, but if it worked...cool. might be the portabellas..never used them in the dish. It wasn't anything overpowering, just a hint. To me it was a nice accent to the sweetness. glad you were happy with it. anything need changing? Nothing I can think of. The consistency of my sauce turned out just the way I wanted it. Quote Link to comment Share on other sites More sharing options...
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