Archives for October 2015

Tandoori Tofu Steaks

Tandoori Tofu Steaks
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Ingredients
  • sliced organic extra-firm tofu slices
  • scallions (optional)
  • shishito peppers (optional)
  • lemon
Tandoori-oil paste
  • 1/4 cup grapeseed oil
  • 1 T. Tandoori masala
  • 1 t. garam masala
  • 1 t. red chile powder
  • 2 t. salt
Instructions
  • Combine all ingredients for Tandoori-oil paste.
  • Marinate sliced organic extra-firm tofu slices in paste.
  • Grill tofu slices and optional scallions and shishito peppers on a stovetop or outdoor grill.
  • Squeeze with lemon.
Notes
  • Indian as Apple Pie spices available at Marcel's
  • Grind fresh ginger and garlic and add to paste for an added bonus!
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

B.F.D.* (*Breakfast for Dinner) by Kelly Montgomery

As a young mom, many years ago, I would often on occasion prepare Breakfast for Dinner, which, loosely translated, means “what we’ll be eating when it’s 6pm and I have no idea what I’m going to put on the table (again) and I didn’t quite make it to the grocery store (again) and I’m still in my pajamas (again).” Breakfast for Dinner was a go-to for a reason. It was a rare occasion when I couldn’t cobble together a satisfying meal from what could be found in the refrigerator and pantry. In those days, a breakfast in the evening was the result of an epic meal planning fail.

Screen Shot 2015-10-23 at 6.32.55 AMAs time went by, “breakfast dinner” became something else entirely–my kids’ most requested meal; one I began to plan for and intentionally include in some weekly menus.  When this shift occurred, my B.F.D. game stepped up considerably. With a little foresight and a decent grocery list, I was able to dabble in more sophisticated breakfast offerings, some of which were more involved than many of my non-breakfast standbys, most of which received an enthusiastic thumbs down from my children.  They didn’t want fancy frittatas. They had no interest in blintzes or benedicts. They didn’t see the point in trying to fix what in their opinion wasn’t broken. What they craved was good old-fashioned breakfast fare. And one of their favorites was waffles. Our favorite waffle recipe is from the book that came with the waffle maker I bought 20-some years ago. We’ve tried others, but haven’t found one that we like better. 

Sour Cream Waffles
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Ingredients
  • 2 eggs
  • 1 cup sour cream
  • ¼ cup butter or margarine - melted
  • 1 cup buttermilk
  • 1-1/2 cups all purpose flour
  • 1 t. baking powder
  • ½ t. salt
  • ¾ t. baking soda
Instructions
  • Combine eggs, sour cream, butter (cooled) and buttermilk. Beat until smooth. In a separate bowl, combine flour, baking powder, salt and baking soda. Slowly add dry ingredients to liquid mixture; stir until well blended. Batter will be slightly lumpy. Bake according to directions provided with your waffle maker.
Adapted from Vitantonio Waffle manual
Adapted from Vitantonio Waffle manual
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Minestrone Soup

Minestrone Soup
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Ingredients
  • 2 quarts chicken broth or cold water
  • 1/4 cup extra virgin olive oil
  • 3 slices pancetta (1/4" thick), diced
  • 1 large yellow onion, minced
  • 2 stalks celery, minced
  • 2 carrots, minced
  • 1 T. Italian parsley, minced
  • 1 can diced tomatoes, drained
  • 1 can cannellini beans, drained & rinsed
  • 2 red potatoes
  • 1/4 lb green beans, ends trimmed & cut into 1/2" pieces
  • 2 zucchini, diced
  • 1/4 lb mushrooms, diced
  • 1 cup frozen peas
  • salt & pepper to taste
  • Parmigiano-Reggiano rind
  • Parmigiano-Reggiano cheese freshly grated to serve
Instructions
  • Heat chicken broth (or water) in pot and keep warm over low heat.
  • Heat oil in large heavy bottom pot over medium heat. Add pancetta, onions, celery, carrots and parsley cook, stirring, 10 minutes or until vegetables are lightly brown. Add tomatoes and stir until they soften, about 5 minutes.
  • Add cannellini beans, potatoes, green beans, zucchini, mushrooms and peas. Season with salt and pepper. Stir for 2 minutes until vegetables are well mixed. Add broth or water and rind, bring to boil. Reduce heat to low and cook partially covered stirring periodically for 2 1/2 hours, or until soup is thick. Remove cheese rind, taste and adjust seasoning. Serve with grated Parmigiano.
Notes
  • *Rice or small pasta may be added during last minutes of cooking.
Adapted from Biba Caggiano
Adapted from Biba Caggiano
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Cloister Hotel Sea Island Shrimp

Cloister Hotel Sea Island Shrimp
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Ingredients
  • 1 pound 21-26 count raw shrimp, peeled & deveined
  • ½ cup mayonnaise
  • 1/3 cup finely chopped shallots
  • 1 T. finely chopped parsley
  • ¼ t. white pepper
  • 2 T. Heinz chili sauce
  • 1 t. Koop’s Arizona Heat mustard
  • 1 t. Inglehoffer sweet hot mustard
  • 1 t. Cayenne pepper sauce (optional)
Instructions
  • Bring large saucepan of water to a boil, drop in raw shrimp and bring back to a boil. Drain and chill shrimp in ice water bath. When chilled, drain and pat dry.
  • Mix all other ingredients in a medium bowl. Add cooled shrimp.
  • Refrigerate overnight.
Adapted from Marcel Foucré's Marinated Shrimp Dressing recipe
Adapted from Marcel Foucré's Marinated Shrimp Dressing recipe
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Marking Time by Kelly Sears

For some, cranberries are what come jellied in a can. For others, they are tart little orbs that, when combined with enough sugar, make a cranberry sauce that can be slathered on bread for a leftover holiday turkey sandwich. For me, cranberries mark time; the beginning of one season, the end of another. The first weekend in October has my husband & me, yellow lab and little beagle loaded in the truck, packed up for the change of seasons.  

The trek begins north, well above the mitten, to the land of shuttered mines, pasties, and Yooper’s. If you’re lucky enough, along the drive, Mother Nature will unveil her latest fall line.  Trees filled with leaves bursting with the colors of a late September garden; golden pumpkin, deep green acorn, scarlet Swiss chard, auburn Hubbard squash, and yellow field corn.

freerangeThe house, a transfer of ownership from late father to son, off a bumpy old road named after alphabets and county numbers, is tucked in a place with no Starbucks, three television channels and a very weak cell signal. But on these 40 acres of Pure Michigan, where the deer play, the chickens are really range free, the Northern lights dance, and the sky is so clear it seems like every star is visible, nature’s playground trumps electronic entertainment.

This stop on the journey brings a chimney sweep, a delivery of wood and a harvest of apples. The old house is warmed by wood. Three face cords get dumped, split and stacked. For those that don’t speak lumber, that’s north woods slang for a really good arm/chest/back workout and two Motrin before bed. The two apple trees in the front yard produce enough for the chipmunks, squirrel, deer, and a couple of buckets for me. Some apple butter, applesauce, and a pie or two are on the agenda later but for now, this house is ready for winter, which up here, ends on a Monday and begins the following Tuesday.

blackcatThe second leg has the truck traveling west to Wisconsin for part two of the winterizing weekend. No highways, just more roads that keep your speed at 60 until slowing you down to 25, through the small towns all with different names but the same three bars, two gas stations, and local super club. Running parallel with Lake Superior, the air stays chilled and the sky clean and clear. A pit stop in Ashland at our favorite coffee shop The Black Cat, and favorite bakery, the Ashland Baking Company, has us refueled for the final 90 miles.

 

This is cranberry fest Saturday. The first Saturday in October every year when the small town of Stone Lake swells from 500 to 10,000, all in celebration of the cranberry. Most rural towns lay patronage to some fruit, vegetable, or commodity that helps the town survive. In college, my roommate from rural Michigan was the potato queen from her spud producing community; Hayward Wisconsin respects the elusive prehistoric fish, the Musky, with a bar, a museum and a festival. And our little town is no different; the cranberry reigns supreme.

For 12 hours, Main Street, lined with hay bales and checkered flags is transformed into the race track for homemade derby box cars, crafty vendors hawk their hobbies, an old hippie sells the best cheese curds ever, and the whole town stands in the street to drink cranberry wine, red solo cups of Wisconsin’s finest brew, and eat meat on a stick.

But what this weekend is really is the end of the season. Summer is officially over. Piers come out, boats get trailered, life jackets get strung up to finally dry out, inner tubes deflate, flannel replaces the cotton sheets and the mouse traps get set. The leaves are beginning to fall revealing the neighbor’s house that, throughout the summer months, is almost hidden from view. So for now, I’m done making jam, pickling vegetables and preserving summer. The cranberry tart is in the oven. Fall has arrived and winter is nipping at its heels.

Cranberry Deep Dish Tart
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Ingredients
  • 3 cups fresh cranberries
  • ¾ cup pecans, coarsely chopped
  • ½ cup packed light brown sugar
  • zest of one orange
  • 1 t. cinnamon
  • ½ t. each; nutmeg, allspice, and cloves
  • 2 large eggs
  • 1 stick unsalted butter, melted
  • 1 cup sugar
  • ¼ cup sour cream
  • 1 t. vanilla
  • 1 cup flour
Instructions
  • Heat the oven to 350 degrees.
  • Grease a deep 10’ pie plate.
  • Toss cranberries, pecans, brown sugar, orange zest, and spices in prepared pie plate until well mixed and spread evenly throughout the pie plate.
  • In a medium sized bowl, whisk eggs, butter, sugar, sour cream and vanilla until thoroughly blended; gradually stir in flour until smooth and pour evenly over cranberry mixture.
  • Bake 55-60 minutes until browned on top and fruit bubbles.
  • Serve warm with cinnamon or vanilla ice cream or at room temperature.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Farro Bowl with Sausage & Roasted Fall Vegetables

Farro Bowl with Sausage & Roasted Fall Vegetables
Serves 6
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Ingredients
  • 2 medium sweet potatoes, peeled, cut into ¾” pieces
  • 2 T. olive oil
  • 12 oz. Italian sausage, mild or spicy, casings removed
  • 1 medium onion, halved, thinly sliced
  • 3 cloves garlic, finely chopped
  • 2 cups farro (about 12 oz.)
  • 4 cups chicken stock
  • 11 oz. broccoli rabe (rapini), ends trimmed, roughly chopped (6 cups)
  • 2-4 cups baby arugula
  • pinch of red pepper flakes
  • 1-2 cups shredded cheese (smoked gouda, provolone, sharp cheddar)
Instructions
  • Heat oven to 400 degrees.
  • Mix sweet potatoes and oil and spread on large baking sheet. Sprinkle with salt. Roast, stirring often, until tender and golden, 20 minutes.
  • Crumble sausage into large skillet. Add onion; cook over med. heat, breaking up sausage, until sausage is browned and cooked through, 10 minutes. Stir in garlic, cook 1 minute. Place farro and stock into saucepan. Heat to a simmer, reduce heat and simmer for 15 minutes, until farro is tender. Add broccoli rabe and simmer additional 2 minutes. Strain farro into a colander set over a bowl to catch extra stock. (Recipe can be made up to this point in advance, up to 3 days. Refrigerate all parts separately)
  • Add drained farro to skillet with sausage. Stir in about ½ cup of reserved stock and heat through. Remove from heat; stir in sweet potatoes, arugula and a few crushed red pepper flakes. Season as needed with salt and pepper. Sprinkle with cheese.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad
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Ingredients
  • 2 cans chickpeas or 2 cups cooked chickpeas
  • 6 green onions
  • 2 medium tomatoes, diced
  • 1/2 small red onion, finely chopped
  • 1/2 cup black olives, pitted and sliced
  • 1 T. capers
  • 2 T. fresh parsley, finely chopped
Dressing
  • 5 T. good quality extra virgin olive oil
  • 3 T. white wine vinegar
  • salt and freshly ground pepper
Instructions
  • Rinse chickpeas under cold water and drain. Place in serving bowl.
  • Mix in rest of salad ingredients.
  • Whisk together dressing ingredients in small bowl.
  • Add dressing to salad and mix well. Taste for seasoning. Allow salad to stand for at least 1 hour.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/