Potato and Leek Hash September 23, 2013 by Jill Foucre Leave a Comment Potato and Leek Hash 2013-09-23 21:17:54 Print Ingredients 3 pieces bacon, cut into small pieces 2 leeks white and light green sections, cut in half and sliced thin 1 russet potato, cut into small cubes 1 sweet potato, cut into small cubes 1 small onion, small dice 2 sprigs fresh thyme Salt and pepper to taste Instructions Add the chopped potatoes to a pot with a little bit of water. In a preheated sauté pan, add bacon. Reserve to a plate once cooked through. Leave reaming grease in the pan. Add in leeks and onion and cook for about 2 minutes. Add in the potatoes and thyme. Cook until onions become translucent and the potatoes become very soft. Add in bacon. Season with salt and pepper. By Allison Johnson Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Grilled Eggplant Parmesan with Roasted Red Pepper, Goat Cheese and Fire Roasted Tomatoes September 23, 2013 by Jill Foucre Leave a Comment Grilled Eggplant Parmesan with Roasted Red Pepper, Goat Cheese and Fire Roasted Tomatoes 2013-09-23 21:14:55 Print Ingredients FIRE-ROASTED TOMATO SAUCE 2 Tablespoons olive oil 1 large yellow onion, peeled and chopped 2 large cloves garlic, peeled and chopped one 28-ounce can fire-roasted crushed tomatoes ½ teaspoons salt ¼ teaspoon freshly ground black pepper 2 teaspoons Spanish sweet smoked paprika EGGPLANT PARMESAN 1 large eggplant, cut crosswise into six ½-inch thick slices 1/3 cup plus 6 tablespoons olive oil salt freshly ground black pepper 3 medium red bell peppers, roasted, peeled, seeded and cut in half 6 ounces mild, soft goat cheese, cut into 6 rounds 1 cup coarsely grated Parmesan cheese Instructions FOR FIRE-ROASTED TOMATO SAUCE In a large saucepan warm the olive oil over medium heat. Add the onion and garlic and cook until the vegetables are translucent, about 10 minutes. Add the crushed tomatoes, salt, pepper and paprika. Simmer over medium heat until the sauce thickens slightly, about 10 minutes. Cover and keep warm. FOR EGGPLANT PARMESAN Prepare a medium hot charcoal fire or preheat a ribbed stovetop grill pan. Brush one side of the eggplant slices with some of the olive oil. Season with salt and freshly ground black pepper. Grill the eggplant, oiled side down, until the bottom is browned and grill marks appear, about 2 minutes. Brush second side of eggplant slices with oil and season with salt and pepper. Flip the slices over and grill the second side for 1 to 2 minutes. Transfer the grilled eggplant to a parchment paper lined rimmed baking sheet. Preheat oven to 400 degrees F. Lightly mash the goat cheese slices and place one slice on top of each eggplant slice. Place one half of a roasted red pepper on top the goat cheese and press gently. Divide the grated Parmesan evenly over each eggplant stack and drizzle each with 1 tablespoon of olive oil. Bake the eggplant stacks until they are tender and the cheese is melted, about 8 minutes. Spoon the Fire Roasted Tomato Sauce onto 6 serving plates. Place one eggplant stack on top of the sauce and serve. By Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Butternut Squash & Apple Soup with Sage and Gruyere Croutons September 23, 2013 by Jill Foucre Leave a Comment Butternut Squash & Apple Soup with Sage and Gruyere Croutons 2013-09-23 21:09:50 Print Ingredients 1 Tablespoon butter 1 onion, small dice 1 carrot, small dice 1 celery stalk, small dice 2 lbs butternut squash, peeled, medium dice ½ yellow or white potato peeled, medium dice 2 small apples, peeled and cut into 1-inch cubes 1 Tablespoon fresh ginger 2 cloves garlic, minced 3-4 cups chicken stock The zest of one orange Salt & fresh ground pepper to taste Sour cream or cream fraiche for garnish Croutons 6 sliced rustic bread, cubed 1 Tablespoon finely chopped fresh sage 3 Tablespoons butter, melted ½ cup Gruyere, grated Instructions Sauté onion, carrot, celery, squash and potato in a Dutch oven over medium high heat, cooking until vegetables begin to brown slightly. Add apple, ginger, and garlic and continue cooking for 2 to 3 minutes. Add stock, and orange zest. Bring to a boil, then reduce. Continue cooking over medium heat until squash is very soft and flavors have merged. Use a hand-held immersion blender to purée the soup. (Alternatively, the soup can be puréed in batches in a food processor fitted with the metal blade or in a blender). Taste the soup and adjust seasoning if necessary. Serve the soup hot or cold, garnished with a dollop of sour cream, if desired. Croutons Heat oven to 400 degrees. Combine bread, butter, and sage in a bowl until well tossed and bread is coated. Spread on a baking sheet and bake for 10 minutes or until bread begins to turn golden and toasted. Sprinkle with grated cheese and bake an additional minute or two until cheese melts. Serve over soup. By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Smoked Gouda and Chorizo Stuffed Jalapeno Peppers September 18, 2013 by Jill Foucre Leave a Comment Smoked Gouda and Chorizo Stuffed Jalapeno Peppers 2013-09-18 21:10:41 Serves 8 Print Ingredients 2 links Mexican chorizo sausage, casings removed ½ pound smoked Gouda cheese, shredded ¼ cup finely chopped red onion 1 egg ½ cup cream cheese, at room temperature 3 Tablespoons sour cream 1 to 2 teaspoons hot sauce salt freshly ground black pepper 12 large jalapeno peppers, stemmed, seeded and halved Instructions Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. In a medium skillet brown the chorizo over medium-high heat, about 8 to 10 minutes. Using a slotted spoon remove the browned chorizo to paper towels to drain. In a large mixing bowl combine the chorizo, Gouda cheese, red onion, egg, cream cheese and sour cream. Add hot sauce, salt and freshly ground black pepper to taste. Mix well. Press the mixture into the jalapeno pepper halves. Place the jalapeno peppers on the baking sheet. Bake until golden brown and bubbling, about 20 minutes. By Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Grilled Shrimp Salad with Feta, Tomato, and Watermelon September 18, 2013 by Jill Foucre Leave a Comment Grilled Shrimp Salad with Feta, Tomato, and Watermelon 2013-09-18 21:06:08 Print Ingredients 1-1/2 lb. raw extra-jumbo shrimp (16 to 20 per lb.), peeled (leave tail segment intact) and deveined 1/4 cup plus 2 Tbs. fresh lemon juice 1 teaspoon smoked paprika Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1-1/2 teaspoons honey Vegetable oil, for the grill 2 cups cilantro, rough chop 2 cups mint, rough chop 3 cups small-diced seedless watermelon (about 1 lb.) 3 medium ripe red or yellow tomatoes, cored and cut into wedges 2 cups yellow cherry or pear tomatoes, halved 2 seedless cucumbers, small dice 2 oranges, cut into supremes 1 red onion, thinly sliced 6 oz. feta, cut into small dice (1-1/4 cups) or crumbled Instructions In a medium bowl, toss the shrimp with 2 Tablespoons of the lemon juice and the paprika; marinate at room temperature for 5 minutes. Thread the shrimp onto metal skewers or wooden skewers that have been soaked in water for at least 30 minutes. Season the shrimp on both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a small bowl, combine the remaining 1/4 cup lemon juice with the olive oil, honey, and a pinch each of salt and pepper. Whisk well. Grill the shrimp, flipping once, until firm and opaque throughout, 4 to 6 minutes total. In a large bowl, gently toss the cilantro and mint with 3 Tablespoons of the dressing. In a medium bowl, gently toss the watermelon, tomatoes, cucumber, oranges, and red onion with 2 Tablespoons dressing. Season with salt and pepper. Divide the mint and cilantro among 4 plates and spoon one-quarter of the watermelon mixture over each. Top with feta and with the shrimp skewers. Drizzle with the remaining dressing, and serve. By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/