Sunday Supper Oct 10 -- Knock, Knock Puddin Head

October 10th, was beautiful fall day it was in the 80's and was sunny with blue skies. 

Ria says, "Lynn, I think they made this Pyrex measuring cup for a Lefty" Lynn replies "or they made it in a country who uses metrics instead of US measurements" ...Ria responds "yeah, that must be it" ...Ria is thinking...Good Lord!  It is a good thing I was only responsible for teaching Lynn the basics, like coloring, counting to 10 and the ABC's, if I were left with more responsibility she would have grown up to think Pyrex makes measuring cups for lefties....




Tom and Lynn

 Sunday Supper

Giorgio's Beet Salad
Garlic Sauteed Spinach
Ria's Chicken Marsala Rigatoni
Brownie Pudding with Caramel Sauce and Almond Flavored Whipped Cream

Ria's Rigatoni (Ria's Chicken Marsala Rigatoni)

Ingredients:

• 1 Whole Chicken Breast
• EVVO (Extra Virgin Olive Oil)
• 12 oz Rigatoni Pasta, Cooked
• 4 Tablespoons Butter
• 1 Cup chopped Onion
• 8 oz. Cremini Mushrooms
• 2 oz White Wine
• 6 oz. Marsala Wine
• 14 ounces Chicken Broth
• 2 Cups Cream
• 1 clove Garlic
• 1/2 Cup Parmesan,
• 2 Tablespoons Chopped Fresh Italian Parsley
• 2 Tablespoons Chopped fresh Basil

Directions Ria's Rigatoni:

• 1 Whole Chicken Breast split and rubbed with EVVO, S & P and roast in oven on 375 for 40 minutes. Cool Chicken slightly 12 ounces of Rigatoni Pasta, drain and set aside. I cook it for 1 minute less than the box indicates. It will cook a little while it cools and when you put it back in with the sauce.
• In wide bottom saute pan melt 4 T. butter and add 1 cup chopped onion. Saute on medium until caramelized (30 minutes or more), add 8 ounces cremini mushrooms (sliced in half)brown lightly.
• Remove onion mushroom mixture from saute pan, and set aside.
• In the same saute pan, add 2 ounces of white wine, 6 ounces Marsala Wine, 14 ounces of Liquid Gold (chicken broth).
• Bring to boil, reduce to simmer and reduce by half (15-30 minutes).
• Add 16 ounces of heavy cream, bring to boil, reduce to simmer and reduce until thickened (10 minutes).
• Add chicken, cooked rigatoni, onion mushroom mixture, 2 T butter, 1 clove chopped garlic, fresh cracked pepper, bring to simmer and heat through.
• Finish with 1/2 cup fresh grated Parmesan, 2 T fresh chopped Italian Parsley, 2 T. Fresh Chopped Basil.

Giorgio's Warm Beet Salad

Ingredients for Honey Mustard dressing:

• 1/4 Cup Dijon Mustard
• 1/4 Cup Whole Grain Mustard
• 1/4 Cup Honey
• 1/2 Cup Olive Oil

Directions Honey Mustard dressing:

• Combine 1/4 cup Dijon, 1/4 cup whole grain mustard, 1/4 cup honey and 1/2 cup olive oil.
• Mix, shake or blend until emulsified

Ingredients for Warm Beet Salad:

• 1 Pound Beets
• 1 Onion
• 8 ounces Cremini Mushrooms
• 2 Tablespoons Olive Oil
• Salt and Pepper to taste
• 1/2 Cup of Goat Cheese (Chevre) 

Directions for Warm Beet salad:

• Roast beets (I use both yellow and red), skin on, at 425 for 30 minutes or until beets are soft all the way through. After beets cool, peel and cut in quarters. Set beets aside.
• Cut 1 onion in eighths, slice 8 ounces of mushrooms in half. Toss onions and mushrooms in olive oil and s & p and roast in oven for 15 minutes.
• Combine beets, onions (red onions add color and are a little sweeter), mushrooms (crimini are my fav). On top of veggies top with 1/2 cup of small pieces of goat cheese.
• Top with S & P and bake for 5 minutes until goat cheese is slightly browned.
• Drizzle dressing over beet salad mixture, serve beet salad warm.