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Entries in Marsala (2)


Mushroom Marsala Scalloped Potatoes with Blue Cheese, Bacon and Truffle Oil

Over the last two weeks, I've taken the leftovers from my first four Summer Fresh recipe contest entries and fed them to my friends. Sean and I just can't eat everything I make - it's too much food for two people!

But not this dish.

This time I'm not sharing.

With Summer Fresh Mushroom Marsala Fresh Sauce, blue cheese, bacon and truffle oil, these scalloped potatoes mean serious business.

Mushroom Marsala Scalloped Potatoes with Blue Cheese, Bacon and Truffle Oil

5-6 slices of bacon

4-5 medium-small potatoes

1 container Summer Fresh Mushroom Marsala Fresh Sauce

200g blue cheese, crumbled (you can use more or less depending on personal taste)

white truffle oil

  • preheat 350
  • dice bacon and cook until almost crispy - drain on paper towel
  • wash and peel potatoes then slice as thin as you can
  • spread 1/3 of Mushroom Marsala Fresh Sauce into the bottom of a 9-inch round oven-safe baking dish
  • fan out 1/2 of potato slices on top of Mushroom Marsala Fresh Sauce - top with next 1/3 of Mushroom Marsala Sauce, 1/2 of blue cheese and 1/2 of bacon crumbles
  • fan out remaining potato slices and top with final 1/3 of Mushroom Marsala Fresh Sauce and the rest of the blue cheese and bacon crumbles
  • bake one hour
  • garnish each individual serving with a drizzle of white truffle oil

Well, that's it! My fifth and final entry in the Food Bloggers of Canada/Summer Fresh Fresh Sauces contest.

Best of luck to all bloggers participating!!


Italian Zabaglione : It's easier than you think

If you're like me at all, then you obsess over the idea of making wonderful dishes you've heard of on your travels but are often intimidated as to where to begin.

Until recently, I felt that way about Gnocchi, Risotto and Zabaglione.

I spend a lot of time looking at recipes and photographs of food online. I also own a small fortune's worth of cookbooks. After hours spent looking and admiring I decided that the only way I was going to overcome my fear of these dishes was to make them. I turned off my computer and closed the cookbooks.

Zabaglione is an Italian egg yolk-based custard traditionally made with Moscato D'Asti but is these days most commonly made with Marsala wine (France also has a version called Sabayon). It is silky-smooth, frothy-creamy, not too sweet and goes beautifully with fresh berries. Something I had noticed about all of the recipes I came across for Zabaglione is that every recipe was different. They all had any number of different ingredients, including whipped cream, vanilla, cinnamon, however the one thing they all had in common was egg yolks, sugar and Marsala. I thought I would start with a simple, basic ratio of those three ingredients ingredients and tweak from there. Luckily, I made gorgeous Zabaglione on my first try - it's so easy you won't even believe it!

Italian Zabaglione

  • Per person - 1 egg yolk + 1 Tbsp sugar + 1 Tbsp dry Marsala wine
  • Set a pot on the stove with about 1-2 inches of water in it - bring water to a gentle simmer - put yolk + sugar + Marsala in a bowl that fits over the pot but doesn't touch the water (essentially a double boiler)
  • Whisk for 4-5 minutes until thick, creamy and ribbony - pour into dessert bowls or champagne flutes and top with fresh fruit

Zabaglione cools quite quickly and can be eaten right away. I will often make it just for myself and eat it plain without berries - heavenly!! You can also pour it into dishes, wrap them with Saran and put them in the fridge for later. It's a very easy way to impress guests at a dinner party!