Melon-Peach Summer Salad with Mint August 31, 2014 by Jill Foucre Leave a Comment Melon-Peach Summer Salad with Mint 2014-08-31 12:07:03 Serves 6 Print Ingredients 1/2 cup roasted sunflower seeds 1 large sugar cube melon, sliced in half, seeded, peeled. 1 large peach, sliced 1/4 inch thick 2 tablespoons white balsamic vinegar 1 tablespoon plus 1 teaspoon lime juice (juiced from ½ lime) 2 tablespoons extra virgin olive oil 1/2 small jalapeno, seeded and minced 1/2 small shallot, minced ¼ teaspoon white pepper 12 large mint leaves chiffonade Kosher salt 6 cups watercress, washed (cut off and discard oversized stems) and dried Instructions Puree ½ melon (about 2 cups) in food processor with vinegar and lime juice. Mix in oil, jalapeno, shallots and pepper. Add 1 teaspoon mint and salt to taste. Slice remaining melon into ¼ inch slices. Toss greens generously with dressing. Arrange greens on individual plates. Place melon and peaches on top of plates and scatter remaining mint and sunflower seeds. Serve extra dressing on the side. By Courtesy of Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Lentil Artichoke Salad August 31, 2014 by Jill Foucre Leave a Comment Lentil Artichoke Salad 2014-08-31 12:05:02 Serves 8 Print Ingredients 4 cups cooked lentils 4 green onions, sliced 1 red and 1 yellow bell peppers, fine dice 2 stalks celery, fine dice 1-6 ounce jar marinated artichoke hearts, drained and chopped 3/4 cup shredded asiago cheese 1/2 cup olive oil 1/2 cup red wine vinegar 2 teaspoon Dijon mustard 1 teaspoon dried oregano 1 teaspoon salt and ½ teaspoon freshly ground pepper Instructions In a large bowl, mix together lentils, onions, bell pepper, celery and artichokes. Mix in cheese. Whisk together oil, vinegar, mustard, oregano, salt and pepper. Add to lentil mixture and toss to coat. Serve immediately or cover and refrigerate for up to one day. By Courtesy of Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Roasted Eggplant Pasta with Savory Summer Veggies and Fresh Herbs August 31, 2014 by Jill Foucre Leave a Comment Roasted Eggplant Pasta with Savory Summer Veggies and Fresh Herbs 2014-08-31 12:02:46 Serves 6 Print Ingredients 3-4 large eggplant (3-4 pounds), diced 1 head (1 pound) each: broccoli and cauliflower, cut into small florets 1 sweet onion, diced 2 large tomatoes, diced 4 cloves garlic, minced 1/2 cup olive oil, divided 2 teaspoons Kosher salt, divided Freshly ground pepper 1/4 cup fresh parsley, chopped 1/2 cup fresh basil, chopped Pinch of red pepper flakes 1 pound whole grain penne pasta Shredded Parmesan cheese Instructions Preheat oven to 450 degrees. Divide vegetables between two baking sheets. Toss with olive oil, salt and pepper. Roast in oven for 15 minutes. Add tomatoes, stir and continue roasting another 15 minutes until eggplant soft and veggies are golden. In the meantime, cook penne pasta in boiling water for 10 minutes (or according to package directions). Drain. Toss roasted veggies with pasta. Add parsley, basil and red pepper flakes, toss. Season with salt & pepper, as desired. Serve with shredded parmesan. By Courtesy of Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
For the Love of Ice Cream by Robin Nathan August 28, 2014 by Jill Foucre Leave a Comment Ice cream has always been my and my family’s favorite treat. When I was a kid in LA, we’d drive over to “31 Flavors” (it was just a local chain, back then) after dinner. I still remember each flavor my sister, brother, and parents ordered. For me, it was a toss up between Jamoca Almond Fudge (I have always loved coffee flavor!), Mint Chip, or if I was feeling competitive, Bubble Gum — my siblings and I would save and count up our bubblegum pieces to see who got the most! These days, ice cream still tops my dessert list, as you know if you’ve ever had a class with me. Because there are so many really high quality ice creams commercially available, I prefer not making a flavor that I could buy. When I plan to make ice cream, it’s got to be something you can’t find anywhere else. Tiramisu, Goat Cheese, Blueberry-Lavender, Salted Caramel, Toasted Almond, these are the flavors I dream about as a grown up. For years, I used a Donvier ice cream maker. Introduced in the mid 1980s, it was one of the first to use a quick freeze insert, and although it had to be hand-cranked, it produced fantastic, soft-serve ice cream in about 30 minutes. I used that thing until it fell apart – just last year – and purchased a Cuisinart electric ice cream maker at Marcel’s. I LOVE the Cuisinart!! It features the same quick freeze insert (I keep mine in the freezer at all times), but instead of hand cranking on and off for 30 minutes, you simply plug it in and it does all the work for you. Amazing! My only regret is that my old Donvier didn’t give out sooner! Here’s one of the simplest ice cream recipes there is – no custard involved – but the results will blow you away. Enjoy! Tiramisu Gelato Makes about 1 ½ Quarts 2 C. Mascarpone cheese (usually 2 containers) 1 1/3 C. Half and half ¾ C. Sugar ¼ C. Very strong cold espresso coffee 1 T. Brandy Pinch of salt ½ C. Unsweetened cocoa powder Combine all the ingredients, except the cocoa powder in a blender and process until smooth. Pour into a metal bowl set over a larger metal bowl of ice. Stir occasionally for 20 minutes, or until the mixture is very cold. Scrape contents into your ice cream maker and process according to your manufacturer’s instructions. Spoon one third of the churned mixture into your storage container and sprinkle with a layer of the cocoa powder. Cover with another third and a topping of cocoa powder. Create the last layer and top with remaining cocoa powder. Cover and freeze until firm. Temper slightly when ready to serve.
Seared Spice Rubbed Salmon with Garden Fresh Compote August 23, 2014 by Jill Foucre Leave a Comment Seared Spice Rubbed Salmon with Garden Fresh Compote 2014-08-23 16:29:27 Serves 4 Print Ingredients One 15-oz can black beans, drained and rinsed ½ lb. tomatillos, parchment removed, rinsed, and cut into small dice 1 avocado, cut into small dice 1 mango, peeled, pitted, and cut into small dice ½ cucumber, peeled, seeded, and cut into small dice 1 large tomato, seeded, and cut into small dice ½ c. red onion, small dice 1/3 c. fresh lime juice ¼ c. white wine vinegar ¼ c. olive oil ¼ c. chopped fresh cilantro Freshly ground black pepper 2 t. chili powder 1 t. cumin 1 t. oregano 1 t. smoked paprika Kosher salt 4 salmon filets Instructions In a medium bowl, combine the black beans, tomatillos, avocado, mango, cucumber, tomato, and red onion. In a separate bowl, combine the lime juice, tequila, olive oil, cilantro, and black pepper; taste and adjust. Toss dressing with compote ingredients and set aside at room temperature. In a small dish, combine the chili powder, cumin, oregano, and smoked paprika, and 1-2 teaspoons of salt. Rub the salmon on both sides with the mixture. In a large skillet, heat oil over medium high heat until hot. Sear the salmon on all sides until nicely charred. If necessary, transfer salmon to a 425 degree oven to finish cooking until internal temperature reads 135 degrees. Remove from oven and rest 5 to 10 minutes before serving. Plate salmon and serve topped with compote. By Courtesy of Chef Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/