FOOD AND MUSIC

These cold winter days lend themselves to thinking about warming up the kitchen and cooking up something wonderful.

I have become very fond of semolina gnocchi.  They are so versatile and add so much to any meal.  They are light and fluffy, reminiscent of very good mashed potatoes, but baked until crusty and browned. 

There are so many ways to serve these, but this night I choose to marinate pounded boneless chicken breasts in orange juice, Marsala (cooking wine), some grated orange rind, pinch of nutmeg and cardamon, salt and pepper.  Marinate briefly, as too long, say longer than 30 minutes, causes the chicken to break down too much.  

Dredge the chicken in flour, then in a beaten egg, then in fine bread crumbs.  Saute quickly in olive oil/butter as they cook quite rapidly.  Remove to a warm platter and keep warm while you drain all but about one tbs. of oil from pan.  Add the marinade and some butter, and cook until slightly reduced.

Place a chicken breast over gnocchi, drizzle the sauce over that...

and I added sauteed (olive oil and garlic) french green beans for a really outstanding, easy meal.

On another note, we traveled to Madison on Sunday to take in a Suzuki concert at the Rotunda of the Capitol building.  Iris is in  her first year of Suzuki lessons and spent the weekend with her parents and sister at a workshop for Suzuki students from all over the state.  

Great concentration and focus.  

The concert was wonderful, the music really lovely.  It is difficult to put into words what watching this young girl so devotedly take part and produce lovely music was like for me.  I am so proud of her.