By Frank E. Vaerewijck, The Firehouse Foodie

“I called for an ambulance and the fire truck showed up; I didn’t call for a fire truck.” Well, you had an emergency, and you did the right thing by calling 911. That, in turn, put a preset chain of events into motion. After that call for help is received and the information is taken, the dispatcher qualifies your emergency based on training and a set of rules called protocols. With the help of modern technology, this determines the appropriate station, equipment, and personal for the response. Since ambulances typically only have two or three people assigned to them during a shift, a fire engine and/or a ladder truck may be dispatched as well to help with the needs at the scene. The engine and ladder typically have three or four personnel but can have up to six personnel assigned to them on any given shift.

The old adage “It’s better to have ’em and not need ’em than need ’em and not have ’em” comes into play with most calls. You would be surprised how many calls we respond to that seem like it will be just a walk in the park and all heck breaks loose without notice. Believe me, those few extra sets of hands or experience may make the difference between life and death. We are here to serve the community, and we take great pride in that service, but we are not fictitious superheroes, and even the strongest or smartest among our ranks need help every once in a while.

Steak, chicken, and pork are great proteins that are wonderful by themselves, but every once in a while they can use some help as well. What goes well with steak or chicken? How about a satisfying Marsala Wine Reduction? Since you are using a cooking wine, the slight alcoholic content cooks out. It’s great for home or the station, and “That’s Bringing the Firehouse Home.”

Marsala Wine Reduction

Ingredients

8 ounces fresh portabella mushrooms, sliced or quartered
1/2 cup sliced green onions
1 Tbs extra virgin olive oil
1 Tbs pesto
3/4 cup marsala cooking wine
1 cup reduced sodium beef broth
1 Tbs cornstarch
2 Tbs dijon mustard
1/4 cup fresh cut Italian parsley
1/4 tsp salt
1/4 tsp freshly ground black pepper

Directions

1. In a large skillet, cook the portabella mushrooms and sliced green onions in hot olive oil over a medium-heat about 6 minutes or until tender, stirring frequently.
2. Add pesto. Cook 1 minute more, remove skillet from heat.
3. Carefully add marsala wine.
4. Return to heat. Boil gently, uncovered, for about 4 minutes, or until slightly thickened, stirring occasionally.
5. In a small bowl, whisk together broth, cornstarch, dijon mustard, salt, and pepper; add to skillet with Italian parsley or garnish wish with Italian parsley when it’s done cooking.
6. Cook and stir until sauce is thickened and bubbly; cook and stir for 1 minute more.
7. Serve atop steak, chicken, or pork, and enjoy.

This recipe makes about 2 cups and only takes about 20 minutes to make from start to finish.

Frank E. Vaerewijck has had a passion for the fire service that has spanned 20 years. He has been a volunteer and career firefighter and is currently a firefighter/EMT with the Manassas (VA) Volunteer Fire Company. He has passed on his passion for the fire service through instruction and mentorship. That same passion he has for the fire service is shared with his love of food. In 2006, Vaerewyck won an Iron Chef-style competition sponsored by a radio station in Richmond, Virginia. That is where he also furthered his education by attending a Culinary Arts Program. As the Firehouse Foodie, he has been compiling recipes to be included in a cookbook that will give others the opportunity to see their hometown heroes not just as firefighters, but as the firehouse chefs they truly are.