Chicken Marsala

In general, I prefer working with beef or pork over chicken, but chicken is cheap and every bit as versatile – maybe more so. With a big bottle of Marsala wine sitting in the cupboard mostly unused, I decided I’d put it to good use and try my hand at chicken Marsala. The resulting dish was pretty tasty, if not exactly the most traditional rendition.

Now, I know what you’re thinking. “Where are the mushrooms?” Well, I’m no fan of mushrooms, so I left them out. I will, however, include the mushroom step from the original recipe so that you may add them yourself if you wish. Also, though the meal turned out to be delicious, I did make a few mistakes along the way, and I’ll detail them in the “Additional Notes” section at the bottom of the recipe so that you might avoid making those same mistakes.

Strawberry and Mascarpone Swiss Roll

For my latest baking adventure, I wanted to try something a little different, and preferably a little easier than a fruit pie. When I stumbled upon a picture of a delicious looking strawberry Swiss roll, however, I knew. It was love at first sight, I didn’t care whether or not it was simpler to make than a pie, I only knew I had to have it.

It called for a couple of ingredients I don’t typically keep on hand, however – mascarpone cheese and Marsala wine – so after a quick trip to the market, I set about the task of creating that glorious dessert you see above. It’s not especially difficult, but it definitely requires a bit of…finesse.