Pork Chops alla Marsala with Risotto alla Milanese

Nothing is so fine as the flavor that is enhanced by the simple addition of Marsala wine!  It's distinctive sweet flavor when combined with the savoriness of a piece of meat, onions, and garlic is unbelievably memorable.  From the moment of first tasting a sauce with a Marsala base, you'll know that unique flavor forever!  I have to thank my blogging friend, Marie from Proud Italian Cook, for inspiring me to elevate some ordinary pork chops to some sublime pork chops in a Marsala sauce.  I never thought to substitute veal or chicken for pork chops and now I realize how much I have been missing out!  Thanks Marie!

Don't be intimidated by the name of this recipe.  I think that all in all, I prepared this entire dinner in less than one hour.  This recipe has all the elements that both chefs and cooks enjoy:  over-the-top flavor, ease and simplicity, beauty to the eye, and an aromatic aroma . . . plus it seems as if you spent countless hours and work in the kitchen for your family and/or guests!

With a few adjustments (more Marsala!) I combined this Pork alla Marsala entree with classic golden, creamy Risotto alla Milanese.  I had some precious saffron in the kitchen, the most expensive spice on the planet, since the 'threads' are picked by hand from each crocus flower.  I can't remember what the price was for the saffron, but I know that it was a splurge!

Totally worth the expense though!

a heavenly sight to one's eyes on the plate and 

the aroma and flavor is so incredible!

Pork Chops alla Marsala with Risotto alla Milanese

6  Tbsp. butter

2 Tbsp. extra virgin olive oil

1 medium onion, diced 

3 - 4 large cloves of garlic, minced

1 container of freshly sliced crimini mushrooms

salt and pepper

2 - 4 'bone-in' thick-cut pork chops

1/2 cup chicken broth + 3 Tbsp. beef bouillon (I use "Better Than Bouillon", but some recipes call for "brown sauce"

1 cup Marsala wine

3 Tbsp. Mascarpone cheese (some chefs use heavy cream).

freshly diced thyme

freshly diced Italian parsley

Melt the butter along with olive oil in a large skillet.

Add pork chops to brown on both sides; when finished, place the chops in a warm oven for the remainder of the process.

Add diced onions and garlic, saute for a few minutes.

Add mushrooms, saute' until brown and reduced in size.

Allow the mixture to thicken up a bit.

Add Marsala wine.

Add chicken broth plus beef bouillon or 'brown sauce'.

Add the Mascarpone cheese and blend well.

Add thyme and cook for a few minutes to blend all of the flavors.

In a medium-sized baking pan, place a little bit of the sauce on the bottom of the pan.

Place the pork chops on sauce.

Pour all of the remaining mushroom-onion-garlic sauce all over the top.

Place everything back in the oven and bake for 10 minutes or more, or place on low to simmer while you set the table or are preparing a salad or side dish.

Serve with a pretty sprig of fresh thyme and/or chopped Italian parsley.

Serve with Risotto Milanese.

saute' the pork chops until a nicely brown color is achieved in the melted butter and extra virgin olive oil

remove the chops and place on a warming platter in a warm oven 

while sauteing the onions and garlic

add the mushrooms and sauté until browned and cooked well, usually 5 - 10 minutes

add Marsala, other liquids and mascarpone cheese after mushrooms are cooked enough

cook the mushroom-Marsala sauce until thickened

in a pretty baking pan, place a little bit of the mushroom-Marsala sauce on the bottom

and place the browned pork chops on top

pour all of the remaining mushroom-Marsala sauce on top

bake in the oven at 350 degrees for about 10 - 15 minutes

.

Risotto alla Milanese, the creamy rice dish that achieves its vivid golden color and flavor from saffron, is the perfect pairing for Pork Chops alla Marsala.  This tremendously classic risotto recipe from the northern region of Italy became famous from it's golden color that was presented to guests in the year 1574, at a chef's daughter's wedding dinner during which he surprised everyone with 'golden' colored risotto in honor of gold, the ultimate of wedding gifts.

Risotto alla Milanese 

the classic Risotto Milanese gets its extraordinary flavor from 

beautiful reddish-orange saffron, the most expensive spice in the world

that is picked by hand from each flower.

Saffron crocus flowers thrive in the hot, dry summers of the Mediterranean.  To produce just ONE pound of dried saffron requires the harvest of 50,000–75,000 flowers; forty hours of labour are needed to pick 150,000 flowers!

6 cups chicken stock
1 tbsp. saffron threads
3 tbsp. unsalted butter
2 small yellow onions, minced
2 cups Arborio rice
1 cup dry white wine
½ cup grated Parmesan
Kosher salt and freshly ground black pepper, to taste

Heat stock and saffron in a 2-qt. saucepan over medium heat; keep warm. 
Heat butter in a 4-qt. saucepan over medium-high heat. 
Add onions; cook until soft, about 4 minutes. 
Add rice; cook until lightly toasted, about 4 minutes. 
Add wine; cook until evaporated, about 2 minutes. 
Add ½ cup warm stock; cook, stirring, until absorbed, about 2 minutes. 
Continue adding stock, ½ cup at a time, and cooking until absorbed before adding more, until rice is tender and creamy, about 16 minutes total. 
Stir in Parmesan; season with salt and pepper. 

I sprinkle just a little more saffron in though!

Magnifico!

Here are some other risotto recipes that I've prepared that I know you will enjoy:


Creamy Risotto with Lemon, Asiago Cheese, and Rosemary

Risotto with Porcini Mushrooms

Risotto con Quattro Formaggio (with Four Cheeses)

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Cinnamon Apple and Cream Cheese Filled Mardi Gras King Cake

I have always, always, always loved King Cake for Mardi Gras!  With today, "Fat Tuesday", being the last official day of Mardis Gras in the States and Carnival around the world . . . I have just sunk my teeth into a divine King Cake like no other!  This cake has a cinnamon apple filling combined with cream cheese and topped with an icing.  Of course the beautiful finale is the traditional green, yellow, and purple colored sugars sprinkled on top.

I seriously blew my diet with this cake!  And warm straight out of the oven, it was irresistable.  Thank goodness there is tomorrow to start all over again!

This ring-shaped confection is rich in tradition, especially known for it's shape, color and taste.  I always look forward to seeing how other bakers incorporate the trademark decorations on the cake:  the colored sugars in the royal hues of purple (justice), green (faith), and gold (power), that honor the three kings who visited the Christ child on Epiphany, the last day of the 12 Days of Christmas.

The round circular shape symbolizes the circular route taken by the three kings to confuse King Herod who was attempting to follow the wise men so that he could kill the Christ child.

King Cake originated in Europe and is also known as Twelfth Night Cake because it is always prepared during the period between the Twelfth Night of Christmas (January 6) and Ash Wednesday.

The King Cake was brought over to America and is a New Orleans tradition in which a small plastic baby honoring Jesus is baked inside and shared with others to enjoy. It is considered good luck to come upon the person who gets the slice with the baby in it and whom also must host the next Mardis Gras party with the King Cake.   This person is also declared the king or queen of the party.  After the plastic baby is discovered, you are to place the honorable toy baby on the top of the cake for all to see and think of Jesus.  What a fun and delicious tradition!

Many King Cake recipes have a cream cheese filling and some recipes don't, but recipes also abound with a cinnamon-apple filling along with cream cheese.  You can also add raisins and nuts if you like.  The cake is often braided and flavored with cinnamon.  Sweeter and fancier King Cakes with rich fillings are the trendier rage currently, so I had to try one.  In fact, an increasing variety of incredible fillings become available each year, especially in New Orleans where one might think that bakeries try to outdo each other!  Traditionalists can still enjoy the rather plain original cakes with just colored sugar sprinkled on a light icing on top and still indulge in a delicious treat.  But I don't need to describe how incredible the cinnamon apple and cream cheese filling combination is, so I hope you'll try this recipe!

Hope you enjoyed your Mardi Gras or Carnivale celebrations!

Cinnamon Apple and Cream Cheese Mardi Gras King Cake

Cinnamon Apple Filling

2 tablespoons butter

2 large tart apples, such as Granny Smith, peeled, cored, quartered and sliced crosswise into 1/4-inch slices

1 tablespoon dark brown sugar

1/4 teaspoon cinnamon

1/8 teaspoon salt

In a large skillet over medium heat, melt the butter. Stir in the apple slices, brown sugar, cinnamon and salt, and cook, stirring frequently, just until the apple starts to soften, 3 to 4 minutes (the slices should still be crisp). Remove from heat and stir in the raisins and toasted pecans. Spread the apple mixture onto a baking sheet to stop the cooking process and allow the apples to cool quickly, then cover and refrigerate until needed.

Cream Cheese Filling

1 (8-ounce) package cream cheese

3/4 teaspoon vanilla extract

1/4 teaspoon salt

5 tablespoons sugar

1/2 beaten egg (save the other half egg to make the egg wash for the cake)

In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat together the cream cheese with the vanilla, salt and sugar. Add the beaten egg to the cream cheese mixture and beat until thoroughly combined. Cover and refrigerate until needed.

Cream Cheese Glaze

2 ounces (¼ of an 8-ounce package) cream cheese

1/4 cup (½ stick) butter, at room temperature

1/4 teaspoon vanilla extract

1/8 teaspoon salt

3/4 cup powdered sugar, sifted

In the bowl of a stand mixer, or in a medium bowl using a hand mixer, whisk together the cream cheese, butter, vanilla and salt until completely combined. With the mixer running, add the sifted powdered sugar, one spoonful at a time, until fully incorporated.

Brioche Dough

3/4 cup milk, divided

1 package (2½ teaspoons) active dry yeast

1/3 cup plus 1 teaspoon sugar, divided

2 eggs, plus ½ beaten egg (use the remaining half egg leftover from the cream cheese filling), divided

10 tablespoons (1 stick plus 2 tablespoons) butter, at room temperature

3 1/2 cups (15.75 ounces) bread flour, plus more for dusting

1/2 teaspoon salt

Purple, green and yellow colored sugars for decorating

Plastic baby, if desired

Preparation and Assembly of Cake

In a small pan, heat one-half cup plus 2 tablespoons of milk over medium heat just until warmed. Remove from heat and pour the milk into a small bowl or measuring cup. Stir in the yeast and 1 teaspoon of sugar, then set aside until the milk is foamy and the yeast is activated, about 10 minutes.

Whisk the 2 eggs in the bowl of a stand mixer using the whisk attachment (or in a large bowl with a hand mixer) until light and fluffy, about 1 minute. Stir in the yeast mixture and remaining one-third cup of sugar until fully incorporated.

If using a stand mixer, switch to the paddle attachment. With the mixer running, add the butter, 1 tablespoon at a time, until incorporated.

In a medium bowl, whisk together the flour and salt. With the mixer running, add the flour mixture, one spoonful at a time, until fully incorporated.

Remove the dough to a lightly floured surface and knead until it is soft and somewhat silky (it's a rich dough and won't be entirely smooth), 5 to 7 minutes. Place the dough in a large, oiled bowl and lightly cover with plastic wrap. Set aside in a warm place until doubled in size, 1 to 1½ hours.

Meanwhile, make an egg wash: Combine the remaining beaten half egg with the remaining 2 tablespoons of milk.

When the dough is doubled, punch it down (it will be very smooth and elastic) and roll it out onto a lightly floured surface into a 10-by-28-inch rectangle. Lightly score the dough lengthwise to divide the dough into 2 equal halves.

Spoon the apple filling down the length of one side, leaving a 1½-inch border on the top, bottom and sides. Repeat with the cream cheese filling down the other side of the dough, leaving a 1½-inch border on the top, bottom and each side. Lightly brush the edges and center of the dough (along the score) with the egg wash to moisten. Gently and carefully pull the dough over the cream cheese filling, sealing the edge of the dough along the score mark. Repeat with the apple filling. Press the sealed edges, making sure they are secure (otherwise the fillings could spill out while the cake bakes).

Gently twist the length of the dough to form a braid-like shape. Wrap the dough so it forms an oval wreath and gently press the edges together. Carefully transfer the wreath to a parchment-lined baking sheet.

Brush the top of the wreath lightly with egg wash and cover loosely with plastic wrap. Let the dough rise until almost doubled in volume, 45 minutes to an hour, or loosely cover and refrigerate the dough overnight, removing it from the refrigerator about 1 hour before baking for the dough to come to room temperature.

Heat the oven to 375 degrees. Lightly brush the wreath with any remaining egg wash and place the sheet in the oven.

Bake the cake until golden brown on top and a toothpick inserted in the center comes out clean (the toothpick will remain moist if it hits the cream cheese filling, but there should be no crumbs sticking to it), about 30 minutes. Rotate the pan halfway through baking for even coloring.

Allow the cake to cool slightly before it is frosted (if it's too hot, the glaze will run off the cake and not adhere). Drizzle the glaze evenly over the cake, then lightly sprinkle over the colored sugars. If using the plastic baby, hide it somewhere in the cake (press the baby in through the bottom of the cake so as not to disturb the top or sides of the cake). Serve the cake warm or at room temperature.

For an easier, yet still festive recipe for Mardi Gras, you might like these delicious muffins that I baked last year:

Mardi Gras Bananas Foster Muffins

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A Bohemian 70th Birthday in Asheville, NC

the rustic lobby with huge stone fireplace, antler lighting, and fine artwork

How do you celebrate a 70th birthday?  After all this doesn't happen every day and truthfully only once in a lifetime, if one is fortunate enough to live for seven decades!  I wanted to do something special for my husband, Mr. M. and P. (meat and potatoes man) for this occasion and really hit a winner that I just had to share with you.  Recently we earned a complimentary stay at one of Marriott's Autograph Collection hotels, including free valet service.  For the reservation dates that were available to select from and at a location that was within driving distance, we chose to stay at the majestic Tudor-styled Grand Bohemian Hotel in Asheville, North Carolina, just a short 2 hour drive from home.   

This is not your average hotel!  

If you are familiar with Asheville, North Carolina in the beautiful Blue Ridge Mountains, than you know that it is a very eclectic, Bohemian, artsy, pseudo-modern-hippy mountain city.  There are even bumper stickers that state "Help Keep Asheville Weird"!  Home to Vanderbilt's Biltmore Estate country mansion, Asheville is not only a travel destination, but a retirement dream for many people.

Six years ago an opportunity to live in the Tar Heel state crossed my path as I was offered a faculty position at UNC-Asheville.  But the cost of living and lack of fairly flat(ter) land compelled me to accept a position at USC in South Carolina instead.  We knew that we could always drive to Asheville to visit and avoid paying so much to live there and still have our acreage . . . which is fairly difficult to have in the mountains, unless you're wanting apple orchards.    

Since we've visited the Biltmore several times, that wasn't part of this weekend's plans . . . we just wanted to relax, dine out and to simply CHILL!  Mission accomplished in this very unusually, but beautifully decorated hotel.

This unique boutique hotel is a 4-star award recognized hotel for 2013 and is listed as one of the top 200 best U.S. hotels by Travel + Leisure.   This unorthodox hotel is also designated as one of the top U.S. luxury hotels by Conde Nast Traveler.  So Asheville's Grand Bohemian Hotel, at only 4 years old, is a highly regarded hotel to experience.

Now I'm not a big fan of the color purple and never have been.  But the funkiness and regality of purple just suits this place -- in small doses thank you very much!

the front registration desk where you are seated to check-in, instead of standing up!

To describe this hotel's old-world interiors as 'electic' is really an understatement.  The juxtaposition of 'rustic' with 'rich and luxurious' elements makes this space visually amazing:  velvet against stone, cut crystal next to preserved wildlife, crimson reds and rich purples combined with muted shades of brown, and added in are original pieces of fine artwork in every corner including the private spa treatment rooms!

If minimalism is your cup of tea, then this hotel is not going to tickle your pickle!

the subtle dark interior of the registration desk area

We almost felt as if we were in an old European castle or hunting lodge!

stone archways in the main lobby with glimmering crystal chandeliers

sculptures in stone and tile alcoves

bronze ceilings with antler chandeliers

a beautiful table cut out of what must have been a large piece of timber
flanked on both sides with original oil paintings

front entrance to lobby and art exhibit room

fine art eye candy is at every turn amidst Bavarian-inspired paneled walls
(many with price tags in the thousands of dollars)

detailed wood carvings, 

everything is embellished

wooden inlays on columns

an unusual interior of a fireside chair

the women's powder room -- notice the aged, dark mirrors!

and behind a red velvet curtain!

But our room is not ready for check-in until 4:00 

(one of the latest hotel check-in times that we've ever encountered!)

Sooooo . . . 

why not enjoy some hot apple cider concoctions in the cocktail lounge?

Still dark, but surrounded by warm red accents to further the Bohemian theme

After checking into our room with beautiful soft jazz playing

 and a bottle of red wine uncorked and waiting to be enjoyed, 

we unpack, sit back and just chill for a bit.  

Thank goodness, the guest rooms' decor was more soothing with grey-blues and tans to give one's eyes a break from the near-over-stimulation of the lobby!

for the most part, minimalism is the dominant theme in the guest rooms,

while still maintaining a 'woodsy', rustic with luxury tone

the vanity in the bathroom

this is the one decor element that I would love to have in my home:

a sculpted glass shower door with aged brass door handle in the shape of a piece of wood.

Simple and beautiful!

Burned-out velvet window treatments over wooden shutters for privacy.

Later in the evening, we headed down to the hotel eatery 

for dinner at the The Red Stag Grill that specializes in wild game 

such as elk, trout, bison, venison, duck,

and other interesting items on the menu.  

The restaurant was booked solid so I'm glad that I made reservations earlier!

Dining in this space literally felt as if you were transported back in time!

For my husband's birthday, we were seated in the small, intimate Black Forest Wine Room 

with only four tables for privacy and special attention.

It really lives up to it's description of "old hunting lodge combined with modern-chic sensibility."

The chandeliers were made of twigs, and the walls were filled with wine bottles,

artwork and a softly designed red glass background.

Inside the dark and romantic wine room,

 Bill reads the illuminated wine list.

I love this technology!

From the main menu,

I chose the Truffle-Glazed Chilean Sea Bass with Balsamic Reduction

Haricots Verts, Mashed Potatoes and Arugula

It was heavenly!

Of course, my husband ordered a filet and what else? 

 You guessed it . . . a baked potato.

Hey, he's a stable kind of guy!

Never orders fish and too traditional to order anything 'different'.

Opposites do indeed attract!

As I said, the lighting was very subdued in the wine room

and with the red glass-art walls and red candle vases,

it goes without saying that this photo is very tinted on the red-ish side.

It was the best I could do with my camera!

After our sublime Bo-Ho dinner, we head up to our room to watch a movie.

But the foodie experience continued the next morning for . . . 

breakfast in the Red Stag Grill's sumptuous main dining room . . . where more reds blend with soothing tan velvet;

in this room the lighting was enhanced with red-tinted twigs

and soft tan leather with tree limb chandeliers

Breakfast was simply excellent with perfectly prepared, fresh, free-range eggs,

I know that there are a lot of other runny egg yolk lovers reading this too!

and then a new treat:  the most outrageously rich and creamy blue cheese grits

and the most perfectly, golden-brown

farm-house style potatoes that I have ever tasted!

Even the open kitchen was beautiful!

Then it was off to the Poseidon Spa for a massage!

the art in the treatment rooms are part of the hotel owner's personal collection

which is rotated among the hotel locations monthly (the Kessler Collection Hotels)

hot stones with soothing music awaited my sore muscles from a nice work-out in the hotel's gym.  Ahhhh!

But that's not all!

On this particular weekend every year around Valentine's Day (we were surprised to learn), 

the hotel hosts a Heart and Soul showcase 

in the lobby where the work of a Canadian jewelry artist is featured.  

For her appearance, the hotel provided a complimentary array of tasty small bites for guests of her exhibit.

Mimosas awaiting and welcoming guests at the front door

(I had two, thank you!)

An assortment of savory and sweet canapés to delight the senses

A little apple tart, egg salad crostini, and open-faced chicken salad sammie

alongside my Mimosa (of course)

After leaving the lovely art-jewelry show (with a few trinkets)

it's time to hail our horse and buggy . . . er I mean, our car.

This way please, through the door to the valet

let's just sit a minute on this sculpted marble bench while the valet brings us our car

and exit the hotel past more statuary and red velvet curtains

Back to reality and work on Monday.

But what a fun and unusual lodging experience!

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