Roman Style Pizza with Pear, Prosciutto, and Goat Cheese August 12, 2013 by Jill Foucre Leave a Comment Roman Style Pizza with Pear, Prosciutto, and Goat Cheese 2013-08-12 21:34:21 Print Ingredients 1 ½ t. Rapid rise yeast ½ Cup Warm water (105-110) 1 teaspoon Sugar 1 Tablespoon Olive Oil 1 ½ teaspoon Whole wheat flour 1/2 teaspoon Table salt 1 Cup Bread flour 4 Tablespoons Olive oil 3 Cloves garlic ¼ teaspoon Crushed red pepper flakes 2 Firm-ripe pears, diced 1/4th Large red onion, thinly sliced 4 Slices prosciutto, cut in half lengthwise 6 oz. Grated Fontina cheese 6-8 oz. Crumbed goat cheese 2 Cups Baby arugula leaves Juice of ½ lemon 1 Tablespoon Olive oil Salt to taste Instructions Pour the yeast into the work bowl of a food processor or stand up mixer. Add half the water and a pinch of the sugar, and whisk. Let stand 5 minutes to proof the yeast. When the mixture looks foamy, add the remaining water, sugar, oil, wheat flour and salt, stirring to blend. Whisk in half the flour, then stir in the remaining flour. Process the dough (or blend with dough hook) for 1 minute, or until the dough begins to clear the sides of the work bowl, adding more flour as needed. Remove the dough, knead a few more times, then place in an oiled bowl and let rise, covered for one hour. Punch dough down, cut into quarters and let rise again. Roll each dough piece into a 6” round and stack between sheets of parchment or waxed paper. Refrigerate until ready to use. Meanwhile, bring the olive oil to a slow simmer in a saucepan and add the garlic and crushed red pepper flake. Immediately remove from heat and let cool to room temperature. Have all the topping ingredients prepped and ready to go. Combine the lemon juice and olive oil in a small bowl. Season with salt and pepper to taste. Add the arugula and toss to coat. Preheat a grill or grill pan over medium-high heat. Add the dough rounds and grill until marked and golden, about 4 minutes. Turn and brush with the garlic-olive oil. Strew each round with some of the diced pears, sliced onion, prosciutto slices and the cheeses. Close the grill or cover the grill pan with a large pan. Cook 3 minutes longer, or until the cheese begins to soften and the pizza is crispy. Remove the pizzas from the grill and top each with a handful of the dressed arugula. Serve the pizzas whole and cut at tableside into fourths. Notes Romans make ultra thin, crispy pizzas with unique, seasonal toppings. This version celebrates the flavors of autumn. By Robin Nathan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Fresh Cranberry Bean and Tomato Stew August 12, 2013 by Jill Foucre Leave a Comment Fresh Cranberry Bean and Tomato Stew 2013-08-12 21:26:19 Print Ingredients 8 oz (abt 225 grams) fresh shelled Cranberry Beans 1 Onion, chopped 1 Jalapeno, seeded - or to taste (optional) 1-2 Garlic cloves 4 med-large (about 12 oz) ripe Tomatoes, chopped 1/2 teaspoon dried Oregano, 1/2 teaspoon dried Thyme, Sugar to taste, optional (if tomatoes are off season) Salt to taste Few fresh oregano leaves to garnish Instructions Combine the beans, salt and water in a saucepan and bring to a boil. Reduce to medium heat and cook until tender; around 10-12 minutes. While the beans are cooking, in a separate pan, sauté the onion and garlic in a skillet in 1 teaspoon oil. Saute the onions until translucent and then add the chopped tomatoes along with the dried herbs. Add about 1 cup water and bring to a boil. Continue cooking until the tomatoes soften; add the beans and cook for another 5-10 minutes. Mash some beans to thicken the stew. Garnish with fresh oregano and serve hot. Try it with flatbread, Indian rotis, (even flour tortillas work), bread etc. Especially delicious the next day added on top of Bruschetta (along with some basil pesto). Adapted from chefinyou.com Adapted from chefinyou.com Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Grilled Plums with Cinnamon Agrodolce and Ice Cream August 12, 2013 by Jill Foucre Leave a Comment Grilled Plums with Cinnamon Agrodolce and Ice Cream 2013-08-12 20:50:36 Serves 6 Print Ingredients 2/3 cup Best quality balsamic vinegar ¼ cup Sugar 2 Cinnamon sticks, broken in half 6 Firm, ripe black, red, or Italian prune plums, cut in half, pit removed 2 Tablespoons Unsalted butter, melted Vanilla Ice Cream, for serving Instructions Combine the vinegar, sugar, and cinnamon sticks in a small saucepan and bring to a boil. Reduce heat slightly and simmer 5 minutes. Let cool to room temperature, then remove and discard the cinnamon sticks. Hold at room temperature. Just before serving, preheat a grill or grill pan over medium heat. Brush the cut sides of fruit with the melted butter and place, cut side down on the grill for 3 minutes, or until warmed and marked. Arrange 2 of the plums in serving bowls. Top with scoops of vanilla ice cream and drizzle with a generous spoonful of the agrodolce syrup. Notes Agrodulce is an Italian sweet-sour sauce classically served with pork or fish. This slightly sweeter version is amazing with desserts. By Robin Nathan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Parmigiano-Reggiano Roasted Corn on the Cob August 12, 2013 by Jill Foucre Leave a Comment Parmigiano-Reggiano Roasted Corn on the Cob 2013-08-12 20:46:31 Print Ingredients 1/2 cup mayonnaise 5 ears corn, husk and silk removed 1 cup shredded Parmigiano-Reggiano 1 Tablespoon chili powder 1 teaspoon salt 1 teaspoon ground black pepper Instructions Preheat an outdoor grill for medium-high heat and lightly oil grate. Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmigiano-Reggiano, chili powder, salt and pepper. Wrap each ear with aluminum foil and place on the grill. Grill, turning occasionally, until the kernels begin to brown, about 10 minutes. Notes Alternate Cooking Method. 400 degree oven for 20 minutes. By Jamie Bordoshuk Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Thai Fish Cakes with Cucumber Relish August 12, 2013 by Jill Foucre Leave a Comment Thai Fish Cakes with Cucumber Relish 2013-08-12 20:43:52 Serves 4 Print Ingredients 2 medium cucumbers, washed, trimmed and thinly sliced 1 Tablespoon salt 2 medium carrots, peeled, trimmed and grated 2 teaspoons grated fresh ginger 2/3 cup rice vinegar 1 Tablespoon sugar 1 teaspoon chile/garlic paste 2 pounds white fish fillets, skinned and cut into chunks 4 Tablespoons chopped cilantro 2 Tablespoon freshly squeezed lime juice 4 green onions, trimmed and chopped (including tender greens) 2 Tablespoons Thai red curry paste 1 small green chile, stemmed, seeded and chopped 1 teaspoon salt canola oil for frying fresh cilantro for garnish Instructions Place the sliced cucumber into a colander. Add the 1 Tablespoon of salt and toss the cucumber slices to evenly coat them with the salt. Place the colander over a bowl and allow the cucumbers to stand to drain off the water, about 20 minutes. Transfer the cucumbers to a medium bowl. Add the carrot, ginger, vinegar, sugar and chile paste. Mix well. Allow the cucumber relish to stand while you prepare the fish cakes. In the workbowl of a food processor fitted with the steel blade combine the fish chunks, cilantro, lime juice, green onions, curry paste, green chile and ½ teaspoon of salt. Pulse the mixture until the fish is finely chopped but not a paste. Form the mixture into 8 cakes and place them onto a baking sheet lined with parchment paper. Place the fish cakes into the refrigerator to chill for 15 minutes. To cook, warm a large skillet over medium heat. Add enough canola oil to the pan to cover the bottom evenly. When the oil is hot add the fish cakes a few at a time and cook for 2 minutes per side, gently turning them over. When they are well browned transfer the fish cakes to paper towels to drain. Repeat until all the fish cakes have been fried. To serve, transfer the fish cakes to plates and garnish with the fresh cilantro sprigs. Serve with the cucumber relish. By Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/