Today’s recipes are all about comfort. Do you notice a trend with my recent pieces? This column has always been dedicated to the home cook. It’s all about rustic food for me these days. The rainy weather we have been experiencing is making me reminisce about autumn in Europe. It is a special season where the leaves on the trees begin to change from green to russet brown, red and golden beige and the air is chillier, yet not unpleasantly cold. It ushers in a time where people crave heavier foods in contrast to light summer meals. Even though the days remain hot in Jamaica, our evenings are distinctly cooler and the evenings get darker more quickly as the sun sets earlier. So even if we don’t have the radical changing of seasons, as those countries in more temperate climes, there is a noticeable difference.

There is nothing more I enjoy than dining with friends, whether at a restaurant, or in the comfort of my home or theirs. As a matter of fact, it is my favourite thing to do. People tend to be more relaxed, the conversation flows, there is more of an intimate feel versus shouting over the music to be heard at a club or bar. Now don’t get me wrong, I love to do the latter as well when it’s time to let my hair down, but there is just something sexier about dining in. It is also increasingly popular to do so.

Beginning from Sunday, October 30-Saturday, November 5, the Jamaica Observer’s initiative Salut! encourages readers to cater in and enjoy intimate dinners and lunches for family and friends. Don’t feel like either? Well there is also tea/supper or brunch. Whatever your heart desires really, the caterers on board are willing and able to create the meal of your dreams. Gather your mates and plan something special. Today’s Thursday Food features the caterers who are participating. I personally know Jacqui, Colin, Gari, Lorraine, Celeste, Brian, and Michele. I have yet to meet Julius, but his reputation is legendary. Collectively, their food is fantastic and I have a lot of respect for each of them.

I am glad some of our top local caterers will be recognised. So often the emphasis is placed on restaurant and hotel chefs that caterers are often ignored. However, when you are at a party or a special event, do you ever wonder about the behind-the-scenes activities and what goes into planning the event? Many caterers are really skilled cooks or trained chefs but have opted to pursue this area of the food industry. Consider too, the challenge of an off-site location miles away from the controlled atmosphere of a professional kitchen. The pressure can be immense, especially for weddings and other major public events.

Anyway, I encourage you to take a day off from the kitchen and organise a fun few hours with one of the listed caterers. Treat your parents, have a girlfriends’ dinner or a couples only feast or plan a theme and fun menu with your selected caterer and just roll with it. Open yourself to a new experience today. You deserve a little treat every now and then. Trust me, I am yearning for a break from the kitchen. I am always cooking for everyone and longing for someone to pamper me. So if any of my friends are reading this, I am giving you a not-so-subtle hint to hire a caterer and invite me over for some foodie fun!

Chicken Marsala

This classic Italian chicken and mushroom dish is easy to prepare and very comforting. Mushrooms are available year round these days in many supermarkets. Their meaty texture is very filling and delicious. Marsala is a fortified Italian sweet wine. You can generally find it amongst other cooking wine and sherry on certain supermarket shelves. Serve with pasta or mashed potatoes.

Ingredients:

4 skinless and boneless chicken breasts, cut in halves and pounded until thin

Salt and pepper

Flour for coating

1 carton of mushrooms, clean and remove grit, slice

1 bunch of parsley, roughly chopped

1 glass of wine/200ml Marsala

2 tbsps unsalted butter

1 cup/250ml chicken stock

2 tbsps olive oil

Method:

Heat olive oil in a large frying pan over medium high heat.

Season flour with salt and pepper.

Coat chicken breasts with seasoned flour, shake off excess and add to frying pan.

Cook on each side for about five minutes until golden brown then remove from heat.

Add mushrooms and sauté until cooked, season with more salt and pepper. Pour in Marsala wine, bring to a boil and reduce liquid by half, reduce heat to medium and then pour in chicken stock.

Add butter, allow it to melt and stir to combine in the sauce.

Add the chicken breasts, coat with sauce and continue cooking for a couple minutes until cooked through.

Garnish with parsley.

String Beans with Bacon

String beans are quite reasonably priced and make a great side. The combination of salty bacon with the freshness of beans is quite a treat.

Ingredients:

400g/ 3 /4 lb string beans

1 standard pack of bacon, roughly chopped

Freshly cracked black pepper

Method:

In a saucepan, bring some water to boil and add the string beans. Cook for three minutes, remove from heat, drain and plunge into cold water (this is to retain the colour and stop the cooking process).

In a large frying pan over high heat, add bacon which will render its own fat and fry until crispy. Remove bacon from heat and drain on paper towel.

Add drained string beans to pot and sauté for a minute or two in bacon fat until heated through.

Season with black pepper and garnish with bacon bits.

Mashed Potatoes

I am declaring right now that this is not a diet recipe. It contains butter and cream. This is one of those recipes you should indulge in only once in a while, even though it’s so good. Nothing is more comforting than good mashed potatoes, especially during wet weather. I am giving a basic recipe, but you can jazz up your mash with herbs, cheese, or broccoli for example. Mashed potatoes are a good side dish especially to soak up dishes with lovely gravy or sauce. If you don’t want to do mashed potatoes, you can also mash other root vegetables such as yams or pumpkin, recipes I have shared in the past. The secret to a good mash are quality potatoes which are not too starchy or watery.

Ingredients:

1kg/2lbs (roughly) Irish potatoes

4 tbsp cream

1 tbsp milk

2 tbsps butter, melted

Salt and Pepper.

Method:

Peel and wash potatoes and place inside a large pot and cover with cold water and add salt (to taste).

Bring to a boil over high heat, reduce heat to medium and simmer covered for about 15 to 20 minutes or until potatoes are cooked through.

Drain potatoes and place into a bowl.

Add melted butter, milk and cream and mash with a potato masher or with a wooden spoon until you get a nice smooth and silky consistency.

Thanks to my weekly sponsors MegaMart.

Contact me at juicycheffoodmedia@gmail.com. Participate in Salut! and celebrate our caterers.

Bon Appétit!