Risotto with Smoked Gouda and Caramelized Cauliflower July 12, 2013 by Jill Foucre Leave a Comment Risotto with Smoked Gouda and Caramelized Cauliflower 2013-07-12 08:19:24 Print Ingredients 1 large white onion, diced 4 cloves of garlic, minced 1 cup Arborio rice 3 cups chicken stock 1 ½ cups Smoked Gouda Cheese, shredded 1 head of cauliflower, trimmed Olive Oil Salt and Pepper to taste Instructions Preheat oven to 425 degrees. Sprinkle the cauliflower with olive oil, salt and pepper. Roast until the cauliflower starts to turn a golden color, about 6 minutes. Add olive oil to a sauce pan and heat through. Add the diced onion and cook until translucent, then add the garlic and cook until you are just able to smell it. Add the rice and stir to coat the rice with the onion and olive oil. Start adding the stock about ¼ cups at a time. Continue to stir until most of the liquid is absorbed, then add more stock again ¼ cup at a time. Continue this way until the rice is al dente. Once the rice reaches this point add the shredded cheese and caramelized cauliflower a little at a time. You may need to stir in some stock as well with the cheese. Season with salt and pepper and serve with some of the shredded Gouda on top. By Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Vietnamese-style Rice Noodle Salad with Chicken and Peanuts July 12, 2013 by Jill Foucre Leave a Comment Vietnamese-style Rice Noodle Salad with Chicken and Peanuts 2013-07-12 08:16:06 Print Ingredients 8 ounces dried rice noodles (about 1/4-inch) 1 pound boneless, skinless chicken breast, cut into 3/4-inch pieces 1/2 cup fresh lime juice (4-5 small limes) 1/4 cup finely chopped fresh cilantro 2 Tablespoons fish sauce 2 Tablespoons sugar 1 Tablespoon minced ginger 3 large cloves garlic, minced 1 small jalapeno pepper, minced Sea salt and freshly ground pepper 8 cups thinly sliced Napa cabbage (from 1/2 large head) 1 cup shredded carrots 1 large cucumber, peeled if desired, cut into 1/2-inch dice 5 medium radishes, thinly sliced 1 cup fresh mint leaves 1/2 cup salted peanuts, coarsely chopped Instructions In a small bowl, combine the lime juice, cilantro, fish sauce, ginger, garlic, and jalapeno. Let this sit for at least 10 minutes. Sauté chicken breast in non-stick skillet with 2 teaspoons olive oil. Season with salt and pepper. When cooked (opaque throughout), remove from heat. Set aside. Bring a large pot of water to a boil. Add rice noodles and stir immediately. Cook util the noodles are just tender (check in 4 minutes, cook no longer than 6 minutes total). Drain, rinse with cold water until noodles are cool. Drain well. In a large bowl, combine the noodles, chicken, cabbage, carrots, cucumber, radishes, and mint leaves. Toss thoroughly with dressing. Serve on individual plates garnished with peanuts. Enjoy! By Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Shaved Beet, Radish, and Pea Shoot Salad with Orange Balsamic Drizzle July 9, 2013 by Jill Foucre Leave a Comment Shaved Beet, Radish, and Pea Shoot Salad with Orange Balsamic Drizzle 2013-07-09 12:01:52 Print Ingredients 2 bunches of radish, tops and root removed 4-6 beets, tops and root removed, and peeled 1 cup fresh peas 1 cup pea shoots Orange balsamic Instructions In a pot of boiling water, blanch the peas by dropping them in the water for 2-3 minutes and then immediately transferring them to a boil of ice cold water. Drain and set aside. Cut the radishes in half and then thinly slice; alternately, slice on a mandolin. Using a mandolin, slice the beets into thin slices. To serve, on a salad plate, line with a base of pea shoots, top with radish slices and beet slices, sprinkle with fresh peas. Dust with Maldon* sea salt. Drizzle with orange balsamic and serve. Notes Most root vegetables, when sliced very, very thin may be eaten raw. The carrots and the kohlrabi (thinly sliced) may be added to this salad as well. In lieu or in addition to the peas and pea shoots, the sugar snap peas and the summer squash would also be delicious included in the mix. The result will be colorful and tasty! *Any fine sea salt will be fine By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Sautéed Swiss Chard with Roasted Tomatoes July 9, 2013 by Jill Foucre Leave a Comment Sautéed Swiss Chard with Roasted Tomatoes 2013-07-09 11:53:22 Print Ingredients 2 lbs. Swiss chard, main stem removed and chopped fine, leaf rough chopped 2 large shallots, finely chopped 3 large cloves garlic, minced Pinch of crushed red pepper flakes 1 tsp. fresh lemon juice 1 lb. cherry or grape tomatoes Olive oil Kosher salt Instructions In the large sauté pan, over medium heat, heat olive oil, and add shallots and the chopped chard stems to the pan. Sauté for 3-5 minutes to soften and brown. Add the, garlic, red pepper flakes and lemon juice; sauté an additional 2-3 minutes Add in the rough chopped chard and sauté lightly until just wilted. Remove from heat and toss with roasted tomatoes Roasted Tomatoes In a large bowl, toss tomatoes with a bit of oil and sprinkle with salt. Spill tomatoes onto a parchment lined sheet pan and roast in a 425 degree oven for 20 minutes or until tomatoes have burst and are slightly charred. Add to pan with chopped chard and serve warm By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Parchment Wrapped Chilean Sea Bass with Horseradish Cream Sauce July 9, 2013 by Jill Foucre Leave a Comment Parchment Wrapped Chilean Sea Bass with Horseradish Cream Sauce 2013-07-09 11:42:55 Print Ingredients Sea Bass 4 8-ounce Sea Bass 2 oz. Chopped Fresh Thyme 1 oz. Chopped Fresh Parsley 1 turnip par cooked and diced 1/2 bunch chopped Green Onions 1 yukon potato par cooked and diced 1 carrot par cooked and diced 8 ounces of par cooked snow peas 1 parsnip par cooked and diced 1 diced roma tomato Salt and Pepper to taste Horseradish Cream Sauce- Makes 1 cup 1/2 cup of heavy cream 1/2 cup of Sour Cream 3 Tablespoons Fresh grated horseradish 1 Tablespoons Fresh thyme leaves Salt and pepper 1 Tablespoon lemon juice Instructions Sea Bass Cut Parchment into a perfect 14 inch by 14 inch square. Fold in half and cut into a heart shape. Lay sea bass skin side down on one side of the parchment “heart”. Place vegetables, herbs, salt and pepper on sea bass. Fold the other side of the parchment “heart” over the fish. Carefully attach sides of parchment by folding over the parchment paper. Repeat process with remaining fish. Place parchment wrapped sea bass on sheet trays and roast for 12 to 15 minutes in the oven or until the parchment turns light brown. Open parchment just before serving. Serve with horseradish sauce. Horseradish Cream Sauce Combine all ingredients except lemon juice into glass bowl and refrigerate until needed. Finish sauce by whisking in lemon juice. Check seasonings. This is a great sauce to accompany all proteins or vegetables. Can be served warm by heating on lowest melt or simmer feature on burner. Stir constantly to prevent sauce from breaking. By Pete Trusiak Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/