I'm not a huge fan of wine, I have to admit. But cooking with wine...nothing could be better. Marsala wine (which was surprisingly difficult to find locally) is no exception. I decided on a deep amber Marsala, or rather I bought it because it was the only kind carried by our local liquor emporium. A simple taste of the wine reminded me that most of the stuff "tastes like rotten grapes", as my wife would say. The deep sweetness, however pairs excellently with mushrooms and veggies.
I used a recipe from a recent edition to my iPhone. Epicurious has put out a lovely iPhone app that is a collection of their best magazine recipes. The search options, and "grocery list organizer" options make it wonderful for any level of cook. If you don't want to download the app, or don't have an iPhone, their online website has a great wealth of recipes, including the "Chicken and Mushroom Marsala" recipe that I made.
In place of their suggested "mushrooms" I used creminis (baby portabellas) because I love their meaty earthy flavour. This dish is listed in their "low-cal" menu, making it a great addition to our normal low-calorie foods. I loved this dish so much, I'm planning on trying the Marsala flavour with other types of meat. I can only imagine that this would be just as great with pork, or a meaty whitefish.
Try it, you might like it...or maybe you'll order pizza.
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