Cooking for a Crowd by Lynn Dugan November 30, 2014 by Jill Foucre Leave a Comment Fifteen people were coming for dinner in 2 short hours. I hadn’t finished grocery shopping and hadn’t ever cooked in the kitchen I was using. My husband and I were in Buenos Aires, renting a 1-bedroom apartment while visiting our oldest daughter who is studying abroad this semester. She plays for her Argentine school’s soccer team and invited her teammates for dinner. We planned a dinner to reflect tastes from home: Antipasto, Tossed Green Salad, Chicken Cacciatore with Spaghetti, and for dessert, Lemon Cake with Fresh Berries. We were in the grocery store at a peak time and there was a line in every department to weigh and bag most of our shopping list. Luckily, my daughter, her friend, my husband and I divided the list and made it out of the store in under an hour. Back in the kitchen, I knew I had the skillets and saucepans I needed for this large batch of cacciatore. What I didn’t realize was that the stovetop wasn’t large enough to fit more than one large pan at a time. So, while my sous chefs prepped the antipasto and salad (and googled “how to light the stove”), I quickly prepped and simmered one batch of cacciatore and began to warm the oven. As soon as I could, I transferred the skillet’s contents onto a baking sheet and placed it in the oven. I did the same with my 2nd batch of cacciatore to make room on the stovetop for the large saucepan to cook the pasta. The timing was surprisingly perfect because as the 15 friends arrived for dinner, they enjoyed the antipasto and a televised fútbol match (their favorite team was playing). When the game ended, dinner was ready! Here are my 5 tips for “Cooking for a Crowd’…just in time for the holiday cooking you will be doing for your own crowd! Enjoy! Begin with a menu. Preferably, build the menu from dishes you are already comfortable making. Since it can be stressful to cook for a crowd, adding a new recipe is a risk you may not want to take. Create a shopping list. Remember to include beverages and condiments, and things like lemons & limes for garnishing and creamer for coffee. Write a schedule. Look at your recipes and sort out what can be made days ahead and stored (in fridge or freezer). Next, for the day of the event, plan the time you need in the kitchen. Solicit help. Is there anyone that can help you prep and cook? Your family members or friends? Or, can you modify your menu to incorporate some pre-prepped items like already washed and prepped produce. Take a deep breath and enjoy! There is such joy to be found when friends and family gather to share a meal together. May you be Blessed! Chicken Cacciatore 2014-11-24 14:42:38 Serves 6 Print Ingredients 1-1/2 pounds of boneless, skinless chicken breasts, cut into quarters 1 T. olive oil 1 clove garlic, minced salt and pepper 1 green bell pepper, cored and sliced 1/2 pound white button or cremini mushrooms, cleaned and halved 1 small onion, sliced 1 can (15 oz) diced tomatoes 1 can (15 oz) tomato sauce 1/3 cup red wine 3 bay leaves 1/2 can pitted black olives, drained (optional) Instructions Heat oil in a large saucepan. Add garlic and chicken pieces. Salt and pepper the chicken in the pan and brown on one side, about 2 minutes. Turn chicken, salt and pepper again, and brown for an additional 2 minutes. Add green pepper and onion. Sauté for a few minutes, scraping the pan for any brown bits. Add mushrooms, undrained tomatoes, sauce, wine and bay leaves. Cover and slowly simmer for 30-40 minutes. Add optional black olives at the end of cooking. Enjoy over cooked pasta. By Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Roasted Sausages and Grapes November 26, 2014 by Jill Foucre Leave a Comment Roasted Sausages and Grapes 2014-11-26 03:45:04 Serves 6 Print Ingredients 1 1/2 pounds sweet Italian pork sausages 1 1/2 pounds hot Italian pork sausages 3 T. unsalted butter 2 1/2 pounds seedless grapes (green, red, black), removed from stems 1/2 cup good balsamic vinegar Instructions Preheat oven to 500 degrees. Bring a large pot of water to a boil, add the sausages, and simmer for 8 minutes to remove some of the fat. Remove to a plate. Melt the butter in a large (12x15-inch) roasting pan on top of the stove. Add the grapes and toss them to coat with butter. Transfer the sausages to the roasting pan with tongs, nestling them down in the grapes in one layer. Place in the oven and roast for 20-25 minutes, turning the sausages once, until they’re browned and the grapes are tender. Transfer the sausages and grapes to a serving platter with tongs and a slotted spoon and cover with aluminum foil to keep them hot. Add the balsamic vinegar to the roasting pan and cook over medium heat for about 2 minutes to reduce the vinegar slightly. Pour over the sausages and grapes and serve hot with mashed potatoes. By Carolyn Raber Adapted from Barefoot Contessa Foolproof Adapted from Barefoot Contessa Foolproof Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
East Meets West Holidays by Jenny Chang November 24, 2014 by Jill Foucre Leave a Comment Our family moved into a new house this past September and the task of unpacking boxes and settling into our home filled my free time. And now with the holidays quickly approaching, the desire to be finally “settled” is paramount. We are making changes (i.e., painting, changing light fixtures, etc.) and adding the little touches that make a new house feel like your home. I’ve always viewed our home as not just a place to rest at night, but a place to entertain and greet family and friends both near and far. No time is that more clear than during the holiday season, where gatherings often center around lavish and extravagant meals. Growing up in a Korean home, we celebrated the traditions of the west, alongside the traditions of the far east. Our Thanksgiving and Christmas dinners were often a bountiful combination of turkey, stuffing, mashed potatoes, cranberry sauce, as well as rice, fish, dumplings, noodles, Korean short ribs, and an array of Korean vegetable side dishes (aka. Banchan). It was a feat to fit so much food on our family dining table. Now that I have a family of my own and want to pass along the traditions I’ve grown to love with our holiday meals, I’ve learned to modify the abundance of food that we serve to create a dining table that balances an American and also Korean menu. Because there is often so much color and array of food served on the table, I start with a neutral palate. White dinner plates and non-descript wine glasses serve as the perfect background for such an overwhelming meal. From there, I add touches of color, mostly in shades of grey and silver, with beautiful serving platters, bowls, and candles. It is for this reason that I am so drawn to the simplicity of the Juliska Acanthus collection for its classic and timeless appeal. And then there are the Michael Aram pieces that I was introduced to during our most recent trunk show, which featured the amazing Ginko butterfly collection that is the perfect accompaniment to my Korean roots. Together, these pieces can help celebrate the blending of two cultures that co-exist in my home ever so seamlessly during a time of year that harkens tradition and family. As you prepare for your holiday meals this season, may your table celebrate your traditions and family in much the same way! Juliska Country Estate Winter Frolic & Berry and Thread To help with your holiday table decorating, stop in and pick up your Juliska dinnerware, flatware, or glassware during our Juliska Placesetting completion event through November 26th. For every 7 pieces that you purchase, you will receive the 8th piece for FREE!
Cheddar Corn Chowder with Bacon November 19, 2014 by Jill Foucre Leave a Comment Cheddar Corn Chowder with Bacon 2014-11-19 12:39:55 Serves 8 Print Ingredients 2 red peppers 2 yellow peppers 2 orange peppers 2 jalapenos 2 onions, quartered 4 oz. bacon, diced 2 onions, diced 3 cups sweet potato, peeled, medium dice 3 T. flour 2 t. kosher salt 2 t. ground black pepper 2 T. smoked paprika, hot 1 T. crushed red pepper flakes 4-6 cups chicken stock 2 cups half & half 2 ½ cups frozen corn 2 cups shredded cheddar cheese Instructions De-seed and stem peppers and quarter. Toss peppers with the quartered onions, a bit of oil and spread on a baking sheet (may need two so as not to crowd the pan) and sprinkle with a generous portion of salt. Roast at 425 degrees until charred (about 20-25 minutes). Transfer roasted peppers and onions to a food processor and process into a smooth puree; set aside. In a Dutch oven, cook bacon. Reserve fat. Remove bacon and sauté diced onions until translucent*. Add sweet potato and corn and sauté an additional 3-4 minutes over moderate heat. Add in the flour, salt, pepper, smoked paprika and red pepper flakes. Cook three to four minutes to cook out the flour taste. Fold in pepper and onion puree. Add the chicken stock and half and half, bring to a boil, reduce heat and simmer uncovered for 15 minutes, until the potatoes are fork tender. Add the cheese to the chowder and continue to simmer until cheese melts. Season to taste with additional salt and pepper. Notes *If your bacon did not yield about 3 tablespoons of fat, add a bit of butter to reach 3 tablespoons By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Dark Chocolate Fudgy Brownies November 19, 2014 by Jill Foucre Leave a Comment Dark Chocolate Fudgy Brownies 2014-11-19 12:27:47 Print Ingredients 225 grams unsweetened chocolate 337.50 grams butter 337.50 grams eggs 1350 grams sugar 3.5 grams salt 15 grams vanilla 225 grams bread flour; sifted Instructions Melt chocolate and butter together; set aside to cool. Mix the eggs, sugar, salt and vanilla together until well blended. Blend in the chocolate mixture; fold in the flour. Grease and line a baking sheet with parchment paper. Spread the batter into the pan. Bake at 325 degrees for 25-30 minutes. Brownies will be fudgy but should feel set. By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/