Recipes

I have been collecting recipes for a long time now. My recipe book is a bulging specimen that has seen better days and has the wear and tear of a tattered old security blanket. That is exactly what it is to me. Security. Regardless of the outcome of the day's activities, I can sit down with a glass of wine and peruse the food stained pages of my tried and true book, fondly recalling evenings that have been defined by dinner time. Nights with dear friends in our old loft that overlooked the busy Sixth and Main streets of Downtown LA where neighbors felt free to knock on the door and ask "what's cookin'?", or special ingredients like the buttery black cod that I was so nervous to cook because I watched the fish man break down an entire fish and carefully retrieve 4 beautiful fillets (just for me!), or the home-cooked meal at my best friend's house in Philly that ignited my inquisition of new ingredients (who knew brussels sprouts could be so good?).  Marked with a simple check or check plus, respectively, these pages, edited with love, are my fondest memories and future meals with friends. I plan on posting a recipe each day that will hopefully make it in to your book as well.

Chicken Marsala Florentine & B.'s Garlic and Herb Mashed Potatoes

Chicken Marsala Florentine

• 4 boneless, skinless chicken breasts
• 3 tbsp all-purpose flour
• salt & pepper to taste
• 1 tbsp oregano
• 2 tbsp olive oil
• 2 tbsp unsweetened butter
• 2 cloves of garlic, minced
• 3 cups mushrooms
• 2 cups hand torn spinach, packed
• 1 cup Marsala wine

1. Place chicken breasts between 2 sheets of plastic wrap and pound to 1/4' thickness. Dust chicken with salt, pepper, oregano, and flour.

2. In a skillet, heat olive oil over medium heat. Saute chicken breasts about 4 minutes per side or until juices run clear. Set aside and keep warm.

3. In the same pan melt cold butter over medium heat. Add mushrooms, garlic and coat with butter. Add Marsala wine, deglaze and scrape brown bits from bottom of pan with a wooden spoon. Cook mushrooms for about 10 minutes, stirring occasionally. Stir in spinach and cook for about 2 minutes until just wilted. Serve over chicken.

B.'s Garlic & Herb Mashed Potatoes

• 2 1/2 lbs Yukon gold potatoes (I use whatever I have on hand such as russet, red bliss, or yellow boiling potatoes). peeled and cubed
• 4 cloves garlic, smashed
• 2 tbsp butter
• salt & pepper to taste
• 1/4 cup of milk (for creamier potatoes use more to taste)
• 2 tbsp mixed fresh chopped herbs (such as rosemary, thyme, basil, chives)

1. Place potatoes and garlic cloves in a large pot and cover with 2" of water, season with salt. Bring to a boil and simmer until tender when pierced with a fork. About 20-25 minutes. 

2. Drain and mash potatoes and garlic. Add butter and milk and a sprinkle of salt and beat with an electric mixer until smooth. Fold in fresh ground pepper and herb mixture and serve.