‘Share: The cookbook that celebrates our common humanity’ just published by Women for Women International, is a terrific cookbook – and so much more.
The first thing you need know is that, as a cookbook, ‘Share’ is great. The food looks (and is) delicious, the ingredients are commonly available, and the instructions are well within the skill set of your average home cook.
This is not a small thing, considering the wide variety of foods and recipes the book shares.
The recipes were gathered not only from home cooks in the far-flung the regions where Women for Women International does its work, but also from kitchens of celebrities and philanthropists (Sir Paul McCartney, Nell Newman, Christiane Amanpour among them), and world class chefs (Alice Waters, Yotam Ottolenghi, Jesse Ziff Cool, and others).
But this is not party food — this is the food we sit down to enjoy with our friends and our families — informal, straightforward in its preparation, and made from ingredients that come easily to hand.
And that’s the point.
Just as we are nourished and strengthened by food, so do we nourish and encourage one another in spirit when we sit down to share it. This is precisely the work of Women for Women International (WfWI), a humanitarian organization that works with women in countries where war and conflict have devastated their lives and communities. WfWI programs enable these women to move from being victims, to being survivors, and ultimately active citizens. And that’s just the beginning: for every women helped in a WfWI program, five more benefit.
100% of the profits from Share go to support the work of Women for Women International. Share the wonderful food in this book with your family; buy extra copies of the book as gifts. Step up to the plate: it’s a good meal and a good deed all rolled into one.
‘Share: The cookbook that celebrates our common humanity’ is available online from Amazon .com.
The following recipe is reprinted with permission from ‘Share: The cookbook that celebrates our common humanity’ by Women for Women International © 2013 Kyle Books.
Sauteed chicken and mushrooms in a Marsala and sage sauce
“This recipe is from the White Dog Café Cookbook, which I co-authored with Chef Kevin von Klause. Although t can be made with whole chicken breasts, the medallions give more surface area to drench with the luscious sauce.” – Judy Wicks
Prepare: 15 minutes Cook: 20 minutes Serves: 4
- 4 boneless, skinless chicken breasts, halved
- all-purpose flour for coating
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 small shallots, chopped
- 1-2 garlic cloves, crushed
- 1-1/2 crimini or button mushrooms, sliced
- ¼-cup dry Marsala
- 1-cup chicken stock
- 2-tablespoons butter, chilled and diced (optional)
- 2 tablespoons chopped fresh sage
- 1-teaspoon soy sauce
- salt and freshly ground black pepper
- Place each chicken breast half between 2 sheets of plastic wrap and pound with a meat tenderizer or a rolling pin until very thin. Cut each flattened piece into 3 or 4 medallions. Season each medallion and dip both sides into flour to coat.
- Heat the olive oil in a large frying pan over medium-high heat. Cook the chicken medallions, in batches if necessary, for one minute on each side, or until lightly browned and cooked through. Transfer to a plate and loosely cover with foil to keep warm.
- Add the unsalted butter to the pan and melt over medium heat. Add the shallots and cook for 1 minute. Add the garlic and cook for 1-2 minutes. Add the mushrooms and ¼ teaspoon salt, and cook for 4 minutes or until the mushrooms are softened. Spoon the mushrooms out onto a plate and keep warm.
- Add the Marsala to the pan, bring to a boil, and cook until reduced by half. Pour in the chicken stock and add the chilled butter cubes (if using). Cook for 5-10 minutes or until the sauce reaches a consistency that will coat the back of a spoon. Return the mushrooms to the pan and remove from the heat. Stir in the sage and the soy sauce. Serve the chicken on warmed plates with the sauce spooned over.