In the summer of 2003, I was working on a large gallery installation based on the play, The House of Bernarda Alba. I needed to make numerous 6 x 9-foot sheets of jet-black kozo paper that I would use for the costumes and set design. Lynn Amlie, who at that time was working at the University of Iowa Center for the Book, strongly recommended that I dye, not pigment, the kozo fiber. I didn't listen. So while Mike was in the kitchen preparing a spectacular dinner, I was in the garage preparing 14 pounds of pigmented kozo disaster. Not only did it clump during sheet formation, I never achieved the dark black I needed. We added abaca to the vat and later airbrushed color onto the paper. Since then I have discovered kozo-dyeing instructions, among many other recipes, in Helen Hiebert's book, The Papermaker's Companion. I highly recommend it! Needless to say, that particular weekend of BigAss Papermaking, which began in frustration, ended with delight and satisfaction when we sat down for dinner. Now wherever we go, if there is a group making paper and a kitchen nearby, Mike is always there with a perfect ending to a creative day. Chicken Marsala is a particular favorite at the Morgan Conservatory and Mike is pleased to share his paper cookery recipe! CHICKEN MARSALA WITH MUSHROOMS & FETTUCCINE FOR EIGHT HUNGRY PAPERMAKERS chicken 8 Chicken breasts 2 eggs Salt & pepper to taste 1. cups breadcrumbs 1⁄3 cup fresh Parmesan cheese . cup butter 2 Tablespoons olive oil 1 cup Marsala wine Remove the skins. Beat eggs with salt & pepper. Combine breadcrumbs & Parmesan cheese in another bowl. Dip breasts in the beaten eggs and then in the breadcrumb mixture. Let stand 5 to 10 min. Melt butter with the oil, add breasts, and cook over medium heat for 2 to 3 minutes on each side until brown. Place in oven-proof, covered pan, add Marsala wine. Place in 250-degree oven for one hour. Prepare mushrooms during this time. mushrooms 3 pounds mushrooms 3 Tablespoons butter 1 Tablespoon olive oil . cup Marsala wine 1 cup whipping cream Salt & pepper to taste Slice mushrooms. Melt butter and oil in a large skillet. Add mushrooms and saute over high heat until golden Add Marsala wine and continue over high heat until reduced by half. Add cream and continue for a few minutes longer. serving Cook fettuccine and place as a bed on eight plates. Cover with mushrooms and sauce. Place chicken on top and serve. Pairs nicely with steamed asparagus spears.
