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Thanks to Allie is Wired for the image

Well if I’m going to make dinner for Uma I want to impress her for sure wouldn’t you? So I better get some of her favorite things ready. She loves Italian food, I don’t know about the Brussel Sprouts though. Do you think she might like them? Does anybody like Brussel Sprouts? Gotta call Uma and see if she does. OH NO! ! I don’t have her number so, I suppose we are going to have them and hope for the best, no time to go shopping again. Dessert is perfect though, I do know she enjoys her White Tea and I found a nice new way to try it. There! All done. Now where is Uma? Argh! I knew I forgot something.

I didn’t invite her.

Thanks to Five Spice Duck for the image

Thanks to The Italian Chef for this recipe

Chicken Marsala

A simple, but delicious old Italian favorite, Chicken Marsala is always appreciated.

Serves 2

2 boneless, skinless chicken breasts, pounded thin

flour, spread on a plate

1/4 cup olive oil

1/2 pound of mushrooms

1/2 cup Marsala wine

2 tablespoons of butter

1/2 cup chicken broth

Salt and Pepper to taste

Heat olive oil in large saute pan over medium-high heat.

When the oil is hot, dredge both sides of the chicken breasts in flour, shake off excess flour and place in pan. Saute chicken, turning once, until lightly browned on both sides. Transfer the chicken to a warm plate.

Drain all but a little bit of the oil and add mushrooms. Saute the mushrooms until they begin to release their juices.

Add the Marsala wine, and scrape loose with a wooden spoon all browning residues on the bottom and sides of the pan.

Add butter, chicken broth, salt and pepper. Cook until the liquid is reduced by half, approximately 5 minutes.

Place the chicken breasts back in the pan and cook until heated through. Transfer the chicken breasts to warm serving plates, pour sauce over them and serve.

Thanks to Italian Food Forever for this recipe and image

Pan Roasted Brussel Sprouts

Do you love Sprouts or hate them? Actually these look pretty tasty so I will try one more time.

2 Pounds Brussel Sprouts

1/4 Cup Olive Oil

4 Garlic Cloves, Peeled And Squashed

1 Cup White Wine

Sea Salt

Cracked Black Pepper

Olive Oil For Serving

To prepare the sprouts, cut off the stem end. Remove the outer two or three leaves and slice in half. In a large skillet heat half of the olive oil over medium low heat with the garlic cloves. Place as many sprouts as you can fit flat side down in the pan. Cook until the sprouts become golden brown on one side. Turn the sprouts over and add half of the wine. Continue cooking until tender.

Cook the remaining sprouts in the same manner using the remaining olive oil and wine. Season with salt and pepper and drizzle with a little extra olive oil. Add a little sprinkle of Parmesan cheese if you like. Serve.

Thanks to Organic Herbs Medicine Cabinet for this image

Thanks to Global Gourmet for this recipe

White Tea Snow Sorbet
Makes about 1 quart

This “snow” is excellent as either a dessert or a palate refresher between courses. This recipe is based on water, so if your tap water is not pure and qood-tastinq, use spring water, if you use a traditional budset white tea, this is a full 1/2, cup gently packed; if you use a new-style leaf white tea, this is a heaping, well-packed 1/2 cup.

Garnish the sorbet with candied citrus peel, chopped crystallised ginger, a simple crisp cookie such as a crêpe dentelle, or a thin square of dark chocolate.

1-1/2 cups plus 2 cups cold water

2 cups sugar

1/2 ounce (14 grams) white tea leaves

Freshly squeezed juice of 1/2 lemon (or 1 lime)

In a teakettle or saucepan over high heat, bring 1-1/2 cups of the water to a boil, then remove from the heat and let cool to 165 degrees F (74 degrees C), about 7 minutes. Combine the remaining 2 cups water and the sugar in a heavy saucepan over medium-high heat. Bring to a boil and simmer gently, uncovered, for 1 to 2 minutes, to completely dissolve the sugar. Pour the mixture into a 1-quart measuring cup and set aside to cool.

Steep the tea leaves in the 165 degrees F (74 degrees C) water, covered, for 3 minutes. Pour the brewed tea liquor through a strainer, reserving it and the budsets or leaf tea, and let both rest for 1 to 2 minutes. Recombine the once-brewed tea liquor with the budsets or leaf and steep again, covered, for a full 5 minutes.

Strain the twice-brewed tea liquor into the sugar syrup, and stir in the lemon juice. Cover and let chill in the refrigerator for at least 4 hours or up to overnight. (Chilling longer than 4 hours improves the texture.)

Pour the mixture into an ice-cream maker and freeze according to the manufacturer’s instructions. Serve immediately or transfer to an airtight container and store in the freezer for up to 3 days. This snow melts rapidly, so scoop and serve quickly in chilled bowls.

You can prepare this without an ice-cream maker by packing it in a container and placing it in the freezer. Take it out and mix it with a fork every ten minutes or so to break up the ice crystals. It should be ready in about two hours. Serve and enjoy!

Posted on May 14th, 2008 by Ruth
Filed under: Meat, Sweets, Vegetables