Pictures from an In-Home Cooking Class

Here are some pictures from an In-Home Cooking Class I did for Richard Black and family to celebrate Richard's 60th birthday.

Photos from an Intimate Dinner for Two

I had the pleasure of helping Mark and Lois Callahan celebrate thier 21st wedding anniversary! Here are some photos from the event!

Recipe of the Week (41)

Chicken Marsala

One of my favorite recipes! For a lighter flavor, omit the cream.

6 skinless, boneless chicken breasts
1 1/2 tablespoons olive oil
3 1/2 tablespoons unsalted butter
1 onion, sliced thin
2 tablespoon fresh sage, minced
3/4 pound mushrooms, sliced thin
2 tablespoons flour
1/2 cup Marsala
1 cup chicken broth
3/4 cup heavy whipping cream
2 tablespoons fresh parsley leaves, minced, for garnish
1 pound linguini, dry

Boil water and cook linguini according to the directions. Drain and rinse pasta. Set aside.

Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.

Discard all but 1 tablespoon fat from skillet and stir in the flour. Add the onion and mushrooms, stirring occasionally, until browned, about 4 minutes. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Add 1 tablespoon of minced sage and cook for an additional 2-3 minutes. Transfer chicken with tongs to a platter.

Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Add cream and simmer for about 2 minutes. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Place pasta in a large bowl. Place chicken on top of the pasta and pour the sauce over the top. Garnish with parsley and remaining tablespoon of sage.

Yield 6 servings.

Recipe of the Week (40)

Baked Ziti

Try this simple and easy recipe while entertaining guests on a Friday night or with the kids on a Sunday afternoon!

1 lbs. ziti
3 tablespoons extra virgin olive oil
2 tablespoons garlic, minced
1/2 cup white onions, minced
3/4 lbs. ground turkey
1 jar of your favorite jarred tomato-based sauce
4 ounces fresh mozzarella, sliced into thin rounds


Preheat the oven to 375 degrees.

Prepare ziti according to the directions on the box. Drain, but do not rinse the pasta. Place pasta in a medium or large casserole dish. Add a little water to the pasta to prevent sticking.

Meanwhile, in a large skillet, heat oil under medium heat. Add the garlic and onions and saute until fragrant, about 3 minutes. Add the ground turkey and brown. Stir in the tomato sauce and heat until the sauce simmers.

Pour the meat sauce into the casserole dish. Place mozzarella throughout the pasta and cover with foil. Place the casserole in the oven and bake the dish for 12-15 minutes. Remove the foil and continue baking for about 5 more minutes.

Remove and let the pasta rest for about 5 minutes. Serve with a side salad and a wheat baguette.


Yield 6 servings