Pasta e Fagioli February 25, 2016 by Jill Foucre Leave a Comment Pasta e Fagioli 2016-02-25 19:50:36 Print Total Time 30 min Total Time 30 min Ingredients 2 T. EVOO 1/8 lb. pancetta, chopped 2 4 (6") sprigs rosemary, left intact 2 (4-6") sprigs thyme, left intact 1 large fresh or 2 dried bay leaves 1 medium onion, finely chopped 3 carrots, finely chopped 2 ribs celery, finely chopped 4 large cloves garlic, finely chopped salt and fresh ground pepper to taste 2 (15 oz) cans cannellini beans 1 cup canned tomato sauce or canned crushed tomatoes 2 cups water 1 quart chicken stock 1 ¼ cups ditalini freshly grated Parmigiano cheese crusty bread, warmed Instructions Heat olive oil in dutch oven over medium high heat and add pancetta. Brown pancetta lightly and add herb stems, bay leaf, onions, carrots and celery. Cook until soft and then add garlic. Season with salt and pepper and cook another few minutes. Add beans with liquid, tomato sauce, water and stock to pot and raise the heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring frequently to prevent pasta from sticking to bottom of pan. Cook for 6-8 minutes until pasta is al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaves from soup. Allow soup to rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of freshly grated cheese. Pass crusty bread for bowl mopping. By Deb Forkins Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Sautéed Scallops with Chermoula February 24, 2016 by Jill Foucre Leave a Comment Sautéed Scallops with Chermoula 2016-02-25 02:04:19 Serves 4 Print Prep Time 20 min Cook Time 5 min Prep Time 20 min Cook Time 5 min Chermoula Sauce 3/4 cup olive oil 1/2 cup parsley leaves 1/2 cup cilantro leaves 4 cloves garlic 1 t. ground cumin 1 t. sweet or smoked paprika 3/4 t. salt 1/4 t. ground red pepper Scallops 1 1/4 pounds large sea scallops 1/4 t. salt freshly ground pepper 2 T. olive oil preserved lemons (optional) parsley sprigs Chermoula Sauce Process oil, parsley, cilantro, lemon juice, garlic, cumin, paprika, salt and ground red pepper in a blender until garlic and herbs are finely chopped. Taste; adjust seasonings. Scallops Pat scallops dry. Season with the salt and pepper to taste. Heat oil in large nonstick skillet until hot. Add the scallops in a single, uncrowded layer. Sear over medium-high heat until golden, about 3 minutes. Turn; sear the other side, about 1 1/2 minutes. To serve Transfer scallops and pan juices to 4 heated serving plates. Pour about 2 tablespoons chermoula over and around each serving. If using, sprinkle preserved lemon over all. Garnish with parsley sprigs. By JeanMarie Brownson from Dinner at Home Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Winter Grilling by Amy Patterson February 17, 2016 by Jill Foucre Leave a Comment For ten years my husband relished the ease of our Weber gas grill. Hooked up to the natural gas line, there were no propane tanks for Gage to switch out. Desired temperature was achieved by tinkering with the knob. Location? Tucked just outside the kitchen on our deck. Easy, no-fuss, convenient. I’d been nagging him about the Kamado Joe ever since I’d watched the chefs fire it up for classes out on Marcel’s back “patio.” I forwarded him the June Cook Create Celebrate outlining what makes KJ not only a great grill, but also a value. Alas, we moved to a new home this fall and our reliable friend remained neatly hooked up to its umbilical cord on the deck. No grill greeted us on our new patio. I had my chance! I kept gently nudging him but he was married to the simplicity and predictability of a gas grill. In late October, our friend Brock came to visit from Alabama and could not stop talking about flavorful feats on his new “Egg.” I had done the research and knew the KJ could easily compete. The next week, Jill and Bob hefted the 250 pound grill out from the pick-up onto our driveway, maneuvered it on the narrow path along the side of my house and carefully guided it around the uneven stones on the back patio. It was a precarious procedure to witness but at last, it was in place. I thought we might be a little cuckoo since winter was lurking but to my surprise, we have never grilled more. Gage wakes up well before the sunlight filters through our bedroom window and is installed at his desk downtown by 6 am. Sadly, the sun has usually disappeared over the horizon in the winter when he arrives home. After fumbling around in the dark with a flashlight a few evenings, he placed an order for a headlamp. Now equipped, the blasts of cold air as he heads out to the patio invigorate him; coaxing the coals into position and fidgeting with the air vents to achieve the perfect combination of heat and smoke are his challenges. There is an elemental satisfaction to tending a flame and making a meal in the fresh brisk air after being cooped up in an office all day. We have experimented with whole chickens, flank steak, pork shoulders and chops, vegetables and Romaine and even successfully tried our hand at a loaf of bread. So far, our favorite concoction has been a dish we’ve been playing with for years: Chicken Tikka Masala. The smokiness achieved by placing the thighs on the charcoal grill gives the dish an authentic Tandoori-like dimension that I had not achieved under the broiler or on the gas grill. We hope that you enjoy our version of this Anglo/Indian favorite! A note from Jill: Kamado Joe grills will be available in store by early May but we can always place a special order for you at any time of year. Chicken Tikka Masala 2016-01-15 11:28:00 Serves 4 Print Chicken + Marinade 1 1/2 lb. skinless, boneless chicken thighs 1/3 cup Greek yogurt olive oil 1 T. minced ginger 1 t. ground coriander 2 t. Kosher salt 1 t. Tandoori seasoning* 1/2 t. red pepper flakes Sauce 6 tomatoes (on the vine), quartered 1-2 serrano peppers (depending on the heat) Remove seeds if desired (again depending on how hot they are) kosher salt oil or clarified butter 1 t. whole cumin seeds pinch of asafetida (hing) 3 bay leaves 1 t. ground coriander 1 t. smoked paprika (hot or mild) 1 t. sugar 1/2 t. ground turmeric 1/2 t. ground cumin swirl of heavy cream 1/4 cup chopped cilantro, plus more for garnish 1/2 t. Garam Masala red onion, sliced into very thin rings, soaked in ice cold water and drained Chicken + Marinade Combine Greek yogurt, ginger, coriander, salt, Tandoori seasoning and red pepper flakes. Add oil to desired consistency (I typically use a few Tablespoons). Add chicken thighs, toss to coat and marinate for at least 1 hour. Heat grill to 450. Remove chicken from marinade and grill until cooked through. (A charcoal grill gives a nice smokey flavor) Cut into 1” pieces. Cover and set aside. Sauce Blend tomatoes, serranos and big pinch of salt in a blender until puréed. Set aside. Heat oil or clarified butter in a large sauté pan. Add the whole cumin seeds and asafetida and cook until fragrant. Add bay leaves, tomato purée, coriander, smoked paprika, sugar, turmeric and cumin. Let simmer over moderate heat until water from tomatoes cooks down. Swirl in heavy cream to taste. Simmer for a few minutes. Remove bay leaves. Add chicken pieces and any accumulated juices. If needed, thin sauce with a touch of chicken broth. Add cilantro and garam masala. Stir, gently heat through. Taste for seasoning. Serve over Jasmine or Basmati rice. Garnish with cilantro and red onion. Notes *I use Penzey's Tandoori Seasoning By Amy Patterson Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Calzones February 16, 2016 by Jill Foucre Leave a Comment Calzones 2016-02-16 19:54:41 Print Ingredients Pizza dough (see recipe below) Italian sausage, hot or mild, browned and drained of fat pizza sauce or marinara diced/sliced onions, peppers, olives and mushrooms, browned, if desired ricotta mozzarella, shredded 1 slightly beaten egg, mixed with 1 tsp. water Instructions Preheat oven to 375 degrees. Divide dough into 6-8 pieces. On a floured surface, roll each into an 8” circle. Spoon some sausage, some pizza sauce and vegetables onto half of each circle. Top with some ricotta and a sprinkling of mozzarella. Moisten edge of dough with egg wash. Fold in half; seal edge by pressing with a fork. Slash top and brush with egg wash. Bake on a parchment lined baking sheet for 30-35 minutes. Notes Pizza Dough - Makes 2 ten inch pizzas or 6-8 calzones Stir together: 2 t. dry yeast ½ cup warm water Add and mix well: ¼ cup flour ¼ cup rye flour Allow this mixture to sit until quite bubbly, about 30 min. Mix together in another bowl: 3¼ cup flour 1 t. salt Stir this into the yeast and flour mixture along with: ¾ cup cold water ¼ cup olive oil Mix thoroughly by hand or electric mixer. Knead until dough is soft and elastic, about 5 minutes. If dough is sticky, add more flour, but only enough to form a soft, slightly sticky dough. You want a very soft, slightly moist dough. Place dough in large oiled bowl and cover. Let rise in a warm place until doubled in size, about 1-2 hours. (or place in oiled Ziploc bag overnight in refrigerator). Bring to room temperature before forming into pizzas or calzones. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Raspberry-Filled Chocolate Molten Cupcakes February 16, 2016 by Jill Foucre Leave a Comment Raspberry-Filled Chocolate Molten Cupcakes 2016-02-16 19:49:12 Print Ingredients 1/2 cup granulated sugar 6 T. unsalted butter, room temperature 4 large eggs 1/2 cup all-purpose flour (spooned and leveled) pinch of salt 11 ounces semisweet chocolate, melted (2 ½ cups chopped) 18 raspberries (36 if they are small) confectioners' sugar, for serving vanilla ice cream (optional) Instructions Preheat oven to 400 degrees. Line 12 standard muffin tin cups with paper liners. In large bowl with a mixer, beat butter and sugar on medium high until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. With mixer on low, beat in flour and salt. Beat in chocolate until just combined. Divide half the batter among cups, add two raspberries to each, and top with remaining batter. Bake until tops are just set and no longer shiny, 10 to 11 minutes, let cool in pan on a wire rack, 10 minutes. Remove from pans, dust with confectioners' sugar, and top with ice cream, if desired. By Judy Fitzgerald Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/