Springtime Mini Frittatas March 24, 2014 by Jill Foucre Leave a Comment Springtime Mini Frittatas 2014-03-24 09:19:29 Yields 16 Print Ingredients 12 large eggs 3/4 c whole milk I tsp freshly ground black pepper 2 tsp s.a.l.t. Sisters Mojo seasoning 1/2 c grated Parmesan 1/2 lb thin asparagus spears - sliced thin 1 cup frozen petite peas - thawed Instructions Whisk everything but the veggies together. Nestle veggies into bottom of Brownie Bite or mini muffin pan. Pour egg mixture over, filling scant 2/3 full. Bake at 375 for 12 - 14 minutes. They will appear set in the middle. By Dana Williams Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Green with Envy March 24, 2014 by Jill Foucre Leave a Comment Green with Envy 2014-03-24 09:15:27 Yields 1 Print Ingredients For the cocktail • ¼ cup peeled, chopped Granny Smith apple • 2 ounces celery infused gin (see below for recipe) • ½ ounce fresh squeezed lemon juice (I used Meyer) • ½ ounce simple syrup • 2-3 dashes Angostura Bitters • Dash Tabasco For the celery infused gin • 16-inch length of crisp green celery stalk (end trimmed) • 16-inch length of an inner celery stalk with leaves (end trimmed) • 1/8 teaspoon crushed green anise seed (can substitute fennel seed) • 2 cups gin For the cocktail Muddle apple in a cocktail shaker. Add liquid ingredients. Fill shaker with ice, close and shake vigorously for 5-7 seconds, until shaker is frosty and cold. Strain into chilled martini glass. Garnish with tender celery stalk if desired. Enjoy and repeat. Sharing optional. For the celery infused gin Cut celery into two-inch lengths. Combine ingredients in an airtight container, such as a quart jar. Allow mixture to infuse for 2 days, shaking jar a few times a day. On the second day, strain out solids, return infused gin to jar and refrigerate until needed. By Gingerroot (Food 52) Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Working The Plate by Chef Paul Lindemuth March 21, 2014 by Jill Foucre Leave a Comment I have always told my cooking class students that you “eat with your eyes”. The visuals of a beautifully composed plate provide the all-important first impression. Often before the first aromas and certainly before the first tastes hit our senses, our eyes feast on the array of shapes, colors and textures placed before us. I’ve watched with pride as my culinary assistants carefully wipe clean the rim of every plate before putting it before our students as well as asking me how I wish the plate to be positioned (fish at 6 o’clock?). Food presentation goes beyond the arrangement of finished ingredients on a plate. Every chef has an individual style of plating that is very personal and continually evolving…defined by the occasion, cuisine and often the plate itself. A geometric square plate is perfect to showcase the minimal presentation of a stripe of sauce with a trio of perfectly seared scallops placed on top. A carefully composed stack of tomatoes, avocados and chicken salad is a far more appealing presentation of Cobb salad than a spoonful randomly dolloped on the plate. Herbs make beautiful garnishes and using the same herbs for garnish as used in the food being presented helps tell the story of the flavors on the plate. Using a bowl, cup or glass for something other than its original intent is a wonderful way to infuse interest….such as a giant cold shrimp perched on the rim of a shot glass with a bit of cocktail sauce in the bottom. So whether you’re plating for two or a feast for family and friends, take the time to set the stage for the sensory experience of a wonderful meal. Wood-Roasted Salmon with Lemon Cream 2 large shallots, peeled and finely chopped 1 cup dry vermouth 2 cups heavy cream freshly squeezed juice of 2 large lemons six 5 to 6 ounce salmon fillets, rinsed and patted dry olive oil kosher salt freshly ground black pepper twelve thin lemon slices 6 sprigs fresh thyme 6 cedar roasting papers, soaked in cold water for 30 minutes. In a medium saucepan, combine the shallots and vermouth. Bring to a boil over medium-high heat and cook until the liquid is reduced by one half. Add the cream and continue cooking until reduced by one half. Remove the sauce from the heat. Using an immersion blender, puree the sauce until smooth. Add the lemon juice, salt and pepper to taste. Stir to combine. Cover and set aside. (The sauce may be prepared up to one day in advance, covered tightly and refrigerated. Bring to room temperature before proceeding with the recipe.) Preheat oven to 400 F. Rub a light coating of olive oil on both sides of each salmon filet. Season with kosher salt and freshly ground black pepper. Remove the cedar roasting papers from the water and place them on a work surface. Place one lemon slice in the center of a paper and place a thyme sprig on top. Place a salmon filet on top and then put one slice on top of the salmon. Carefully wrap the paper over the fish and secure with bamboo picks or toothpicks. Place the wrapped salmon to a rimmed baking sheet. Repeat with the remaining salmon. Roast until the salmon flakes and is cooked through, about 10 to 12 minutes. Check Meanwhile, gently re-warm the sauce over low heat. Transfer the salmon to heated serving plates and unwrap the cedar roasting paper. Serve with the lemon cream sauce on the side. Serves 6
Rigatoni with Sausage, Peas, Tomatoes, and Cream March 18, 2014 by Jill Foucre Leave a Comment Rigatoni with Sausage, Peas, Tomatoes and Cream 2014-03-18 11:20:04 Serves 4 Print Ingredients 1 cup Peas 2 T Unsalted Butter 1 T Extra Virgin Olive Oil 1/3 Cup finely minced Onions 1 link Mild Italian Sausage 3 oz. Pancetta 1/2 cup Dry White Wine 3 cups milled Italian Tomatoes 1/4 cup heavy cream 1 T Salt (or to taste) 1 lb. dried Rigatoni 1/2 cup Parmigiano-Reggiano Instructions Heat butter and oil together in a large skillet over medium heat. Add onion and stir until lightly golden and soft, about 6 minutes. Raise heat to high, add sausage and pancetta and cook, stirring and breaking up the sausage with a wooden spoon, until sausage has a golden brown color. Add wine and stir until almost all of it has evaporated. Add the tomato sauce and cream and season with salt. As soon as the sauce comes to a boil, reduce the heat to low and cook at the slowest of simmers, uncovered until it has a medium-thick consistency. Stir in peas, simmer for another minute or two, and turn off heat. Taste and adjust seasoning. (The sauce can be prepared several hours ahead. Reheat gently before using) Meanwhile, bring a large pot of water to a boil over high heat. Add salt and pasta and cook until pasta is tender but still firm to the bite. Drain the pasta and place in the skillet with the sauce. Add Parmigiano and mix over medium heat until the pasta and sauce are well combined. Taste, adjust the seasoning, and serve hot, with Parmigiano. Serves 4 to 6 Adapted from “Biba’s Taste of Italy” by Biba Caggiano By Biba Caggiano Adapted from Biba's Taste of Italy Adapted from Biba's Taste of Italy Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/