Fresh Berries with Lavender Syrup July 28, 2015 by Jill Foucre Leave a Comment Fresh Berries with Lavender Syrup 2015-07-28 14:46:14 Print Ingredients ½ cup sugar ½ cup dry white wine 2 T. crumbled dried lavender flowers 1 bay leaf 1 1” strip lemon zest ½ t. whole peppercorns 2 T. white balsamic vinegar 1 pound mixture of strawberries, blueberries, blackberries and/or raspberries, hulled and quartered if necessary Instructions Combine the sugar, white wine, lavender, bay leaf, lemon zest, peppercorns and balsamic in a small saucepan over medium heat, stirring occasionally until the sugar dissolves. Simmer briskly 6 minutes, then remove from heat and let cool. Strain and refrigerate. Arrange the prepared berries in goblets or serving bowls and drizzle with the syrup. By Robin Nathan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Swiss Chard Ravioli with Marcella’s Famous Tomato Sauce July 28, 2015 by Jill Foucre Leave a Comment Swiss Chard Ravioli with Marcella's Famous Tomato Sauce 2015-07-28 14:39:09 Print For Pasta Dough 1 cup all-purpose flour 1 T. olive oil 1 large egg pinch of salt For Swiss Chard Filling 12 oz. Swiss chard 2 T. olive oil 1 medium onion, chopped 1 clove garlic, minced 16 oz. whole milk ricotta 4 oz. mozzarella cheese, grated ¾ cup grated parmesan cheese ¼ cup chopped basil 1 t. kosher salt ¼ t. pepper 4 sheets of fresh pasta, cut into squares For Tomato Sauce 2 pounds fresh, ripe tomatoes peeled and seeded OR use 2 cups canned imported tomatoes with juice 5 T. butter 1 medium onion, peeled and cut in half salt to taste For Pasta Dough On a bread board or the counter, place the flour on it. Make a well in the flour, and carefully add the egg, olive oil and salt. Mix together with a fork, by starting in the middle of the well, and gradually incorporate the flour into the egg and oil; when you can't mix in any more of the flour, start kneading the mixture with your hand. Next, using a pasta machine, run the dough through the wheels of the machine at no. 1 dial until it is smooth and feels like “leather”. This process could take about 10-15 times. Now, put the dough through each numbered dial (2-6 or 7) just once. Cut into squares. For Swiss Chard Filling Remove the stems of the Swiss chard. Chop the leaves into 1 inch pieces. In a large non-stick skillet, heat the olive oil over medium heat. Add the onion and sauté till soft. Add the garlic and cook another minute. Add the chard and cook until wilted and let the mixture cool. Place the ricotta, mozzarella, Parmesan, basil, salt and pepper in a bowl of food processor. Add the cooled chard mixture and blend until smooth. Spoon this mixture into a pastry bag and pipe into center of ravioli dough. Place another piece of dough on top and seal the edges. Cook in salted, boiling water. Serve with tomato sauce. For Tomato Sauce Put the prepared tomatoes in a saucepan. Add the butter, onion, and salt. Cook uncovered on very low heat at a steady simmer about 45 minutes. Cook until the fat floats free from the tomatoes. Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon. Taste for seasonings. Discard the onion. Spoon over the ravioli, adding grated Parmigiano-Reggiano cheese. By Jean True Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Tian of Eggplant, Summer Squash and Tomatoes July 28, 2015 by Jill Foucre Leave a Comment Tian of Eggplant, Summer Squash and Tomatoes 2015-07-28 14:25:16 Print Ingredients 1 large eggplant 1 medium zucchini 1 medium yellow summer squash 4 medium garden tomatoes 3 T. olive oil 1 medium yellow onion, thinly sliced 2 cloves garlic, thinly sliced 4 eggs 1 cup heavy cream ½ cup grated Parmesan cheese ½ cup basil leaves, torn into small pieces ¼ tsp red pepper flakes salt and freshly ground pepper Instructions Preheat oven to 350 degrees. Slice eggplant, zucchini, summer squash, and tomatoes crosswise into ½ inch thick slices. Heat the olive oil in a large skillet over medium high heat. First, add the eggplant slices and cook, turning once. They should be a light golden brown, about 5 minutes. Drain on paper towels and sprinkle with salt. Brush a ceramic baking dish with olive oil. Make a pinwheel pattern of the eggplant, zucchini, summer squash, and tomato slices, layering in the onions and garlic, until all of the vegetables are used. Whisk the eggs, cream, parmesan cheese, basil, and red pepper flakes together. Season with salt and pepper. Bake the tian until the vegetables are tender, the custard is set, and the top is browned, about 45 to 60 minutes. By Jean True Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Asparagus Panzanella July 28, 2015 by Jill Foucre Leave a Comment Asparagus Panzanella 2015-07-27 12:25:52 Serves 6 Print Ingredients 1 pound medium asparagus, trimmed 1/4 cup chopped fresh basil 4 T. extra-virgin olive oil sea salt, preferably gray salt freshly ground black pepper 1 cup English peas, blanched for 1 minute, until tender 1/2 cup thinly sliced green onion, thinly sliced 1 1/2 T. plus 1/2 t. fresh lemon juice 1/4 head radicchio, ribbon-cut, soaked, drained, and dried 1 cup whole baby spinach or arugula leaves Wedge of ricotta salata cheese, sliced with peeler Instructions Bring a large pot of salted water to a boil over high heat. Trim the tips off the asparagus stalks and keep in a separate bowl. Add the asparagus tips to salted water and cook for 45 seconds, just until they lose their raw taste. Lift them out with a sieve and drop into an ice bath for 3 minutes. Add the remaining portion of the asparagus spears to the boiling water and cook until tender enough to puree, about 3 minutes for thin asparagus, then drain well. Add peas and blanch for 1 minute, pop in ice bath for 2 minutes. Drain. Put the blanched asparagus spears in a blender or food processor with the basil, 3 tablespoons of the olive oil, and salt and pepper to taste. Puree until smooth. Add a little water if needed to thin. In a large bowl, combine the croutons, asparagus tips, peas, and green onions. Add some of the asparagus puree and toss to coat well. Add more puree as needed to coat lightly and evenly. Add 1 ½ tablespoons of the lemon juice and toss again. Taste and adjust the seasoning, then make an even layer of the mixture on a platter. In another bowl, combine the radicchio and spinach or arugula. Dress with the remaining 1 tablespoon olive oil, the remaining 1/2 teaspoon lemon juice, and salt and pepper to taste. Toss well, then mound on top of the dressed croutons and sprinkle with the shavings of ricotta salata. By Heidi Kise Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Heirloom Tomato & Peach Salad July 28, 2015 by Jill Foucre Leave a Comment Heirloom Tomato & Peach Salad 2015-07-28 13:50:15 Serves 4 Makes a delicious light meal with burrata and a baguette. Print For Peaches 3 medium ripe peaches, pitted and sliced, diced, or cut into wedges 1/3 cup extra-virgin olive oil 2-1/2 T. spiced dark rum 2 T. sherry vinegar 1-1/2 tsp. finely chopped fresh rosemary Pinch kosher salt Pinch granulated sugar For salad 3 cups Sherry Vinegar and Rosemary Marinated Peaches, drained, marinade reserved 1 tsp. Dijon mustard 4 large heirloom tomatoes (about 2 lb.), cored and sliced into 1/2-inch-thick rounds Flaky sea salt, such as Maldon, and freshly ground black pepper 8 medium fresh mint leaves, torn For Peaches Gently combine all of the ingredients in a medium bowl and let marinate at room temperature for at least 20 minutes and up to 24 hours. After marinating, you can refrigerate the peaches for up to 1 day. For Salad In a small bowl, whisk together the reserved marinade and the Dijon; it’s OK if it doesn’t emulsify. Arrange the tomato slices on 4 plates or a platter, top with the peaches, and drizzle some of the vinaigrette over the top. Season lightly with salt and pepper and garnish with the mint. Pass any remaining vinaigrette at the table. Adapted from Fine Cooking Issue 136 Adapted from Fine Cooking Issue 136 Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/