"The Firefighter's Cookbook - Award-Winning Recipes From a Fire-Fighting Chef" by John Sineno - Chicken Marsala - 9/11/2017

Date I made this recipe:  September 11, 2017 – 16^th Anniversary of 9/11

The Firefighter's Cookbook – Award-winning Recipes from a Fire-Fighting Chef by John Sineno (Engine 58, NYC)

Published by Vintage Books

ISBN: 0-394-74429-2; © 1986

Purchased at Bonnie Slotnick Cookbooks, NYC

Recipe:  Chicken Marsala – p. 19 – submitted by Jim Sherwood, Ladder 19 (Bronx, NY)

On 9/11/2001, 343 members of the FDNY (Fire Department New York) died in the terrorist attacks on the World Trade Center Twin Towers.

On 8/1/2017, I purchased this cookbook at Bonnie Slotnick Cookbooks in New York City's West Village with, I have to admit, the intention on cooking from this on 9/11/17, the 16^th observance of the fall of the Twin Towers.  It's uncanny how many times over the years that I've discovered and purchased a cookbook just when I need it.

When I noticed that this book was published in 1986 (5 years before 9/11), I decided that I simply had to know if any of the firefighters and related personnel who submitted recipes for this book perished when the towers fell.  I found two similar sources on the internet and so book in hand, I started my search, always fearful that I would find a "match."

I am relieved to report that not a single name in this book appeared on the list.  That said, we continue to mourn the fallen from that horrible, horrible day.

For the record, my small hometown in Michigan has a volunteer fire department.  Although they were best known for putting on a fantastic water fight every 4^th of July, they continue to do this work because they love it and really, if you are going to be a firefighter, it is essential that you love what you do!

In 1986 when he wrote The Firefighter's Cookbook, author John Sineno, was a twenty-three year veteran with Engine 58, and a two-time first prize winner in annual cooking competitions among NYC firehouses; he retired in 1992.

Sineno's cookbook is filled with recipes from fellow firefighters across NYC (and a few from firefighters in NJ); administrators such as commissioners, assistant commissioners, and even a secretary to an administrator; a medic; a counsel to the FDNY, and a chaplain.  

As you might imagine, some of the recipe yields in this cookbook are huge as they are intended to feed firehouse staff.  Although I often divide recipes in half, breaking down a recipe that serves 8 or more is fraught with peril.  When you end up using "1/16^th teaspoon" of an ingredient, you have to ask yourself "Why bother?"  Sometimes, the taste itself also suffers and I wanted to avoid that which is why I shelved the otherwise delicious-sounding "Tortellini Meatball Soup" that served 16-20 people.  (Apologies to Capt. Pat Buttino, Engine 263.)

Recipe yields aside, I liked this cookbook because it was pretty compact and the recipes all sounded really good.  Your chapter options are:

• Main Courses
• Pastas and Soups (I would expect nothing less than a "pasta" chapter of an NYC cookbook)
• Side Dishes
• Desserts

Recipes up for consideration were:

• "Seafood Newburg" – p. 10
• "New Orleans Jambalaya"- p. 23
• "Pepper Steak" – p. 29 (This calls for six pounds of skirt steak.  Six???)
• "Artichoke Pie" – p. 59
• "Scalloped Potatoes and Onions" – p. 105
• "Pistachio Mousse" – p. 139

 And honestly, aside from a few fishes dishes (I don't like fish), there didn't seem to be a clunker in the bunch.  That has to be a first.

Initially, I was gung-ho on the "Scalloped Potatoes and Onions" but I wasn't sure I would get the rich, creaminess I am used to with this recipe and didn't know what to make about the inclusion of mayonnaise. 

Then I was thinking about the "Seafood Newburg" but it seemed like too heavy of a dish for what I was looking for plus it was topped with Swiss Cheese and that didn't work for me. In fact, I don't think that is a traditional topping.

So hmmm....what to make, what to make....okay, Chicken Marsala, final answer.  In fact, I was quite chuffed that I selected this because I had Marsala wine on hand so I used it and then realized afterwards that it was "dry" Marsala wine, not "sweet."

This explains much.  I mean, the flavor wasn't bad but it definitely did not taste like other Chicken Marsala dishes I have known and loved.  No worries:  The next day, I stopped at the liquor store, bought the "correct" Marsala and then added it to my leftovers!

Before I go, I wanted to note that 57 firefighters and related personnel contributed to this cookbook. I imagine many, maybe even most, are now retired but it should never be taken fore granted that it takes some kind of courage for these firefighters, and those who lost their lives on 9/11/2001, to run willingly into danger when others are fleeing;  for this, I salute you.

N.B.  Right after I published this blog, I realized that I had my own little fire marshal story to share. 

In 1997 or thereabouts, I worked for Wells Fargo in one of the taller office buildings in downtown Minneapolis.  Wells Fargo needed to have volunteer floor fire marshals for each floor that the employees occupied and so I became one for my floor. I even got an official hat! 

The floor fire marshals' job was to make sure employees left via the stairwell (never the elevator) and to check for stragglers.  Floor marshals were always the last ones to leave.

That year, we had several drills, some planned and some not planned, and actually one microwave fire on another floor that caused us all to exit the building, so I was a busy gal. To help me out, I enlisted the aid of a fellow co-worker, whose name I can't recall but let's call her "Sandy."  Sandy helped me do a sweep of the floor before we both left via the stairwell. This gal was really funny but took her job seriously.  After one event, she no sooner saluted me and said "Perimeter clear, sir," when a guy came running around the corner and down the stairs.

"Hey! You!  Where did you come from!"  She was so mad that she had missed him, sneaky bastard!  

Now, the interesting things about fire drills at this time (pre-9/11) was that all floor marshals were told specifically not to force anybody to leave, and in fact, one guy refused to go because he was in the middle of something. Lucky for him, it was a drill and not the real thing.

Post-9/11, the thought that anybody would remain in place, drill or no drill, seems ridiculous if not downright dangerous. I have to wonder too, if companies have changed their informal policy and now require everybody to leave; I hope so.  Remember when employees in the second tower were told all was well and they should return to their desks? (I believe the "all-clear" command though, came from the building management and not each individual company housed in the tower.) I pretty sure I've read that the vast majority of people who defied that command and kept walking down the stairs to safety, lived to tell about it.

If this happened to me today, I believe I too, would skedaddle, but only after ensuring everyone else was okay, of course.  Once a floor fire marshal, always a floor fire marshal!

Chicken Marsala – Servings: 4 (Ann's Note:  Even half the recipe made quite a lot) – recipe submitted by Jim Sherwood, Ladder 19 (Bronx, NY)

2 pounds chicken cutlets, pounded

½ pound butter

¼ cup olive oil

Flour

Salt and pepper, to taste

1 pound mushrooms

1 shallot 1 ½ cups sweet Marsala wine

1 bunch parsley, minced

2 lemons, halved

Clean chicken cutlets, remove excess fat.  Cut into medallion-size pieces.  Melt ¼ pound butter in a skillet and add olive oil.  Dredge chicken in flour seasoned with salt and pepper.  Shake off excess and sauté to golden brown.  Place chicken in an ovenproof pan and set aside.

Separate mushroom caps from stems.  Mince shallot and mushroom stems, quarter or slice mushroom caps.  Melt remaining butter and sauté shallots and mushrooms, and cook until mushrooms release their juice.  Remove from heat and add Marsala and 1 tablespoon minced parsley.  Season to taste and simmer for 5 minutes.

While mixture is simmering, squeeze juice of 2 lemons over chicken.  Pour sauce mixture over chicken, cover, and cook at 350°F for 15- 20 minutes.  Garnish with parsley.  Serve with noodles Alfredo.