Well, lets see. It’s 31 degrees outside. There’s a light frost – the first of the season. Wind chill is minimal. So it sounds like a great pasta night! But tonight, the dinner menu is not up to me. the Buzz Bistro has the honor tonight along with some great Pinot Grigio. But here is some good food trivia information and a recipe for Marsala Sauce, one of the classic souces. The Food Trivia and the recipe for the Marsala Sauce is from Rudy’s – A Cook’s Paradise. Enjoy!

Week in the History of Food & Drink

“Allez cuisine!”

October 12, 1950: Takeshi Kaga was born. A Japanese actor, he is best known as the host of the very successful TV show, Iron Chef. It has been shown around the world dubbed or subtitled.

October 13, 54 A.D.: Tiberius Claudius Drusus Nero Germanicus, Emperor of Rome A.D. 41-54, died by poisoning. He was poisoned with mushrooms by his wife Agrippina.

October 14: National Chocolate Covered Insect Day and Aubrey Fisher’s birthday!

October 15, 1959: Emeril Lagasse was born in Fall River, Massachusetts. TV cook and actor.

October 16: World Food Day

October 17: National Pasta Day

October 18: St. Luke’s Feast Day, patron of butchers among other things.

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And as promised, here is the recipe for a Marsala Sauce. This is a great sauce. Try it! The recipe calls for More Than Gourmet Demi-Glace, which Rudy’s sells. But if you are not in Twin Falls, any good store, Cash and Carry for example, should have this or a similar product.

Recipe of the Week
Marsala Sauce

Marsala Sauce is one of those great sauces that’s easy to prepare with the right ingredients. Most of us have heard of Chicken Marsala and Veal Marsala, two classic Italian- American recipes featuring Marsala wine. Below is a classic recipe for making the sauce for both.

The one ingredient you often don’t see in other recipes is Demi-Glace, a beef/veal reduction used by many popular classic sauces by professional chefs around the world. You can get it straight from Rudy’s!

Ingredients:
1/4 cup finely chopped shallots
1 oz. Butter
1/2 Tsp. cracked peppercorn
1 bay leaf
1 sprig fresh thyme (1/4 tsp. dried)
¾ cup Marsala wine
¼ cup red wine (Use a good table wine)
1 cup “More Than Gourmet” Demi-Glace
¼ cup heavy cream (optional)

Directions:
1). Melt butter in a saucepan and sauté shallots, thyme, bay leaf, and peppercorns for (approximately 5-6 minutes).

2). Add Marsala wine and red wine and reduce to half (approximately 5-6 minutes).

3). Add “More Than Gourmet” demi-glace and stir with a whisk until demi-glace is incorporated.
4). Simmer for approximately 5-6 minutes (until sauce has thickened).

5). Add heavy cream (if desired), and serve over beef, veal, or chicken.

Sauce is excellent over most grilled meats, such as veal or beef medallions, chicken breasts, and pasta! The heavy cream is strictly optional and gives the sauce a richer flavor.

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So there you have it. Enjoy the trivia and enjoy the recipe. Cheers!