Strawberry Jam June 23, 2015 by Jill Foucre Leave a Comment Strawberry Jam 2015-06-23 01:34:56 Print Ingredients 4 lb. strawberries, washed, hulled, cut into chunks (I like 1”) 2 ¼ lb. sugar zest and juice of 1 lemon (or lime) Instructions Mix all ingredients together in a large pot over medium-high heat until berries begin to lose their juice. Bring to full boil; cook, stirring often, 20-30 minutes, or until mixture thickens and temperature on a candy thermometer reaches 220 degrees. Skim foam from the surface with a stainless steel spoon. Pour jam into warm jars, wipe rim, seal and refrigerate for 4 months. Alternately, process in water bath for 10 minutes to store at room temperature for 1 year. Notes Makes approx. 8 6oz jars of jam. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Daddy’s Girl by Robin Nathan June 18, 2015 by Jill Foucre Leave a Comment My sister’s oldest daughter got married a couple of weeks ago and my entire family came together to celebrate. We are pretty spread out these days – from Mexico to the Cayman Islands, and many points in between. I got to spend a lot of time with my dad, and with Father’s Day this Sunday, I’m remembering a special memory I have with him. On Sunday mornings when I was very young, my dad would take me to run errands. My mom, sister and brother would stay home, and it was special to be the “only kid” for those few hours. On the way home, we always stopped at a little taco shack near our home in San Pedro, in the south bay of Los Angeles. We’d always get little beefy tacos with plenty of cheese melted in, wrapped in freshly made corn tortillas. My dad would douse his in lots of hot sauce, but I didn’t have the palate for heat — yet. I covered mine with fresh pico de gallo. Just one bite of a fresh beefy, cheesy taco takes me straight back to those times. Isn’t it wonderful how a taste of something so simple can melt the years away? Here’s my recipe for Picadillo Tacos, aka Beef Tacos. Enjoy! Picadillo Tacos 2015-06-17 17:32:43 Yields 6 Print For the Tacos 1 T. corn oil ½ pound ground chuck or sirloin salt to taste ½ white onion, diced small 3 cloves garlic, minced ½ jalapeno, minced ½ t. ground cumin ½ t. chile powder ½ t. ground coriander 4 oz. Asadero or Chihuahua cheese, grated 6 thick corn tortillas, warmed For the Pico de Gallo 2 Roma tomatoes, small dice ½ white onion, small dice ½ serrano or jalapeno chile, minced handful of fresh cilantro leaves, chopped juice of one large lime salt to taste Instructions Heat the corn oil in a large skillet; add onion and cook over medium heat until the onion begins to caramelize, about 5 minutes. Add the garlic, jalapeno, and dried spices and cook 30 seconds. Add the meat and continue cooking, breaking up the meat to a crumble and seasoning with salt. When the meat is nearly cooked through, add the cheese and stir through until it’s melted. Combine all ingredients for Pico de Gallo. Pile meat mixture onto warmed corn tortillas and garnish with the Pico de Gallo, additional grated cheese, and sour cream. Notes Here’s a trick – serve the beef and toppings on the tortilla, but don’t fold it up. Let your diner do it – somehow the taco holds together better that way. By Robin Nathan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Sugar Snap Pea & Endive Salad with Parmesan Cheese June 11, 2015 by Jill Foucre Leave a Comment Sugar Snap Pea & Endive Salad with Parmesan Cheese 2015-06-11 08:19:15 Print Ingredients 3 cups sugar snap peas 2 spears Belgian endive 1-2 heads of radicchio ¼ cup parmesan, grated 2 T. parsley and thyme Vinaigrette 1/3 cup Champagne Vinegar ¼ cup lime juice 1 T. Dijon mustard 1 t. sea salt 1 t. freshly ground pepper ½ cup olive oil ¾ cup grated Parmesan Cheese Vinaigrette Combine the vinaigrette ingredients in a blender. Add half the oil to begin with and adjust to taste. On 6 salad plates, lay out several endive spears on each, top leaves of radicchio and then place ½ cup snap peas on top. Drizzle the vinaigrette, and sprinkle with Parmesan and herbs. By Jean True Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Grilled Asparagus with Sauce Gribiche June 11, 2015 by Jill Foucre Leave a Comment Grilled Asparagus with Sauce Gribiche 2015-06-11 08:06:54 Serves 6 Print For the Sauce 2 shallot cloves, minced 2 T. red wine vinegar 1 large egg 1 T. Dijon Salt to taste 1 ¼ cups olive oil ¼ cup loosely packed fresh herbs, minced (parsley, tarragon, dill, basil, chives) 1-2 T. capers, rinsed and chopped 1 T. chopped cornichons For the Asparagus 1 large bunch asparagus spears (or enough for 4-6 spears per serving), woody bottoms discarded olive oil salt and pepper to taste Make the sauce (it gains in flavor) Combine the shallots and the vinegar in a small bowl, and let sit while you do the rest. Make a 4-minute egg - Put an egg in a saucepan of water and bring it to a boil, then simmer for four minutes. Transfer the egg to an ice bath and let it cool. Peel the egg and carefully peel away the white, setting it aside. Add mustard and salt to the yolk in a bowl. Bash it a little with a whisk, so the yolk runs free, then whisk it briefly. Slowly whisk in the oil drop by drop until the sauce begins to hold its shape. Once the sauce is emulsified, you can whisk the oil in a thin stream. Stir in the capers, cornichons, and herbs. Add the shallot/vinegar mixture a little at a time until you reach the consistency and taste you like. You may not add it all. Taste and season with salt. Refrigerate. Asparagus Just before service, preheat a grill or grill pan to medium high heat. Pile asparagus onto a baking sheet. Drizzle with olive oil and salt and coat thoroughly. Place the asparagus directly onto the grill grate in a thin layer and grill 2-3 minutes per side, or until well-marked. Remove to a platter. Arrange the asparagus on a platter or plate individually, dollop with the Sauce Gribiche and serve immediately. Notes Sauce Gribiche is a classic, cold, Mayonnaise based French sauce. It is easy to make and is fabulous with grilled vegetables, potatoes, fish, and poultry. By Robin Nathan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
30-Minute Chicken Gumbo June 11, 2015 by Jill Foucre Leave a Comment 30-Minute Chicken Gumbo 2015-06-11 07:50:15 Serves 4 Print Ingredients 3 T. vegetable oil 1/3 cup flour 2 red bell peppers, chopped 1 medium onion, chopped 4 garlic cloves, chopped 1 t. oregano salt and pepper 10 oz. frozen cut okra 8 oz. smoked Andouille sausage, halved lengthwise and sliced ¼ inch thick 1 roasted chicken, skin and bones removed, meat shredded (4 cups) Instructions In a 5 quart Dutch oven, heat oil over medium heat. Add flour and cook, whisking constantly, until pale gold, 5-7 minutes. Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook stirring occasionally, until vegetables are crisp-tender, 10-12 minutes. Add 4 cups water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1-2 minutes. Season to taste with salt and pepper. Notes Delicious served with cornbread. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/