Fricassée of Brussels Sprouts and Bacon October 20, 2014 by Jill Foucre Leave a Comment Fricassée of Brussels Sprouts and Bacon 2014-10-20 10:11:14 Serves 4 Print Ingredients 1½ pounds Brussels sprouts, trimmed and cleaned 4 slices bacon, cut crosswise into ¼-inch pieces 2 T. olive oil ½ t. salt ½ t. freshly ground black pepper Instructions Using the slicing disc on the food processor, cut the Brussels sprouts into ¼-inch thick slices. Warm a large skillet over high heat. Add the bacon and olive oil. Cook for 2 to 3 minutes, until the bacon is crisp and brown and most of the fat has been rendered. Add the Brussels sprouts, salt and pepper. Stir to combine. Cover and cook for 1 to 2 minutes to soften the sprouts. Uncover and cook over high heat, stirring occasionally, for about 2 minutes, or until the sprouts are tender but still a bit firm. Serve immediately. By Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Flank Steak Spirals Stuffed with Hearty Greens October 20, 2014 by Jill Foucre Leave a Comment Flank Steak Spirals Stuffed with Hearty Greens 2014-10-20 10:05:11 Serves 4 Print Ingredients 1 pound flank steak, trimmed 8 ounces (about 6 cups) greens (chard, kale, collard, spinach, turnip, mustard), remove tough stems and ribs, coarsely chopped 3 garlic cloves, minced 1 T. olive oil 2 T. soy sauce 2 t. sesame oil 1/2 t. red pepper flakes salt and freshly ground pepper kitchen twine Instructions Preheat broiler, upper rack 4 inches from heat source. In a large skillet, sauté garlic in olive oil, about 1 minute. Add greens and cook until wilted, about 5 minutes. Add soy sauce, sesame oil, red pepper. Remove from heat. Place flank steak between sheets of plastic wrap. Using a meat mallet, pound steak to 1/2 inch thickness. On one long end, pound further until 1 inch of outer edge is 1/4 inch thick. This becomes the rolled interior edge. Spread greens on steak, leaving 1 inch border on thicker long edge. Roll up toward border. Secure roll with kitchen twine in 4 or 5 sections. Season steak with salt and pepper. Place steak seam-side up on a foil lined baking sheet. Broil 5 minutes, flip and broil another 5 minutes until browned. Remove from heat and loosely tent steak with foil for 10 minutes. Slice steak into ½-inch rounds. Enjoy! By Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Chile Maple Butter Bacon Popcorn October 20, 2014 by Jill Foucre Leave a Comment Chile Maple Butter Bacon Popcorn 2014-10-20 09:57:35 Print Ingredients 3 slices bacon, cooked and roughly chopped (fat retained) ½ c. popcorn kernels 1 T. chile powder 4 T. unsalted butter (1/2 stick) 1 T. grade B maple syrup Kosher salt Instructions Transfer the bacon fat and additional oil if necessary to a 6-qt. pot; heat. Drop one popcorn kernel into the pot, when it pops, the remaining kernels can be added to the pot. Cover. Shake the pot continuously until all the kernels have stopped popping. Remove from heat Heat the chile powder, butter, and maple syrup together until melted. Transfer popcorn to a bowl; toss with chile-maple syrup butter and bacon. Salt to taste, toss again and serve. By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
The Cocktail, the Community Table, and Wilma Brown by Chef Kelly Sears October 16, 2014 by Jill Foucre Leave a Comment Boulder Colorado, a rented house, and a table that seats ten. Ages nineteen to seventy three, from Wisconsin, and Chicago, New Mexico, and California, we went to celebrate my half century but as with most things, on the way to the destination, the journey took us somewhere else. It started with the perfect cocktail, the welcome cocktail. It wasn’t just the ingredients; it was how they all came together. A couple people juiced lemons, some measured the mixers, a few peeled mandarin oranges, and others took care of the nibbles; before you knew it we had been introduced, reacquainted, laughed a lot, caught up, and laughed some more. The rest of the trip was a collage of hiking, farmer’s markets, and campus tours, shopping, drinking and eating. But the real action took place at the table, the community table for ten. If you’ve taken one of my classes, you know I always stress the importance of who’s around the table, not just what’s on the table and never was this more applicable. We ordered in, we ate out but no matter what the location; the dish was always the same, shared plates. The ingredients were many: empty nests and pending graduations, engagements and new careers, dark secrets and bright futures, new houses and big moves, late nights, morning coffee, and A LOT OF SHOES! Somewhere along the way, we ten strong women gathered together and with our twenty sturdy legs, twenty outstretched arms, and ten big hearts we built a rainbow bridge so that my grandmother who had been stubbornly holding out for 94 finally decided that 93 years, 8 months, and a few extra days was enough and with all of us for support, she could proudly cross over to the other side. That evening at dinner we raised our glasses to birthdays, friendship, life, and Wilma Brown. If you’ve never taken this kind of trip, do so. If you’ve already done it, don’t stop. If you’re waiting for the right time, it’s now. The one thing I know for sure, time does not go backward. Here’s our cocktail for your next toast: Equal parts; Mandarin orange vodka, curacao, lemon juice, cranberry juice Half that amount of simple syrup Add mandarin orange segments to the glass and garnish with sparkly sanding sugar
White Chocolate Pistachio Shortbread Cookies October 15, 2014 by Jill Foucre Leave a Comment White Chocolate Pistachio Shortbread Cookies 2014-10-15 12:44:47 Print Ingredients 2 cups all-purpose flour ¾ t. kosher salt 2 sticks unsalted butter (room temperature) ½ cup confectionary sugar 1 t. vanilla ½ cup finely chopped pistachios (or ground) ½ cup coarsely chopped pistachios (for dipping) 1 to 1 ½ cups of white chocolate discs* Instructions Preheat oven to 350 degrees. Line baking pans with parchment paper and set aside. Sift together flour and salt. Set aside. In a standing mixer fitted with a paddle attachment, mix butter and confectionary sugar until light and fluffy (approximately 2 minutes). Mix in vanilla. Add flour mixture and ½ cup finely chopped pistachios. Mix until combined and dough sticks together. Lightly flour a smooth surface. Divide dough in half. Form each half into a disk and roll out until approximately ¼ inch thick. Cut into desired shapes with a cookie cutter. Transfer cut out dough to baking sheet. Bake 12-15 minutes (will be light brown in color on bottom of the cookie). Immediately remove from baking sheet and transfer to a cooling rack. Allow cookies to cool completely. Melt white chocolate in microwave or over simmering water. Dip each cookie into the white chocolate** While chocolate is still ‘wet’ sprinkle with the remaining ½ cup of finely chopped pistachios. Allow cookies to dry completely before packaging. Notes *Lynn recommends Ghiradelli or Graham’s **Can dip entire top or half of the cookie into the melted chocolate By Lynn Krizic Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/