Archives for May 2016

A Rediscovered Recipe by Julie Busteed

It’s that rare but valuable experience – where you set off in search of one thing, and find something completely different. Such was the case during a recent recipe search.  I was given a large cardboard box full of cookbooks.  Or so I thought…

The box with filled with items from a dear friend of mine who had passed away last year.  She was a wonderful cook who also had the gift of hospitality. I was blessed to receive her cookbooks. What a treasure!  

LemonBars1Upon looking more closely, I discovered that the box contained not only cookbooks but also three ring binder notebooks where she kept all of her recipes from food magazines like Bon Appetit and Food and Wine.  While leafing through the notebooks I found that she kept a list of every dinner party she had hosted, who was there, and what she served.  Her journal was a gold mine of 25 years worth of dinner parties, with notes about what worked and what did not. Since we were often guests at her home, my name reappeared many times… the earlier entries dating back to before I was married.  I, of course, don’t remember exactly what she served at every meal, but my memories were of delicious evenings feeling loved and cared for. 

I had also been looking for a lemon bar recipe that I used to make, but couldn’t find in my own files. It was such a surprise to find a copy of my recipe in her files!  I hope that you enjoy this rediscovered favorite recipe!

Lemon Bars
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Crust
  • 2 cups flour
  • 1/2 cup powdered sugar
  • 1 cup butter
Filling
  • 4 eggs
  • 2 cups sugar
  • 1/3 cup lemon juice
  • 1/4 cup flour
  • 1/2 t. baking powder
Crust
  • Preheat over to 350 F.
  • Sift the flour and sugar and cut with butter until it clings together. Press with a fork into a 9 x 13 pan. Bake for 20-25 minutes until lightly browned.
Filling
  • Beat eggs, lemon juice and sugar together. Sift flour and baking powder and stir into egg mixture. Pour over baked crust.
  • Bake for 25 more minutes.
  • Sift powdered sugar over top when ready to serve.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Cucumber-Feta Toasts

Cucumber-Feta Toasts
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Ingredients
  • ½ baguette
  • 6 t. extra-virgin olive oil
  • 3 ounces feta
  • ½ t. fresh lemon juice
  • coarse salt and ground pepper
  • 1 small English cucumber, thinly sliced crosswise
Instructions
  • Preheat oven or toaster oven to 450 degrees.
  • Split baguette lengthwise and lightly brush cut sides with 2 teaspoons olive oil. Bake until golden around edges, 5 minutes.
  • Meanwhile, in a small bowl, mash together feta, 4 teaspoons oil, and lemon juice with a fork. Season with salt and pepper.
  • Spread feta mixture evenly over toasted baguette and top with cucumber slices. Season with salt, pepper, lemon juice, and a drizzle of oil. Cut into pieces to serve.
Adapted from Martha Stewart Appetizers
Adapted from Martha Stewart Appetizers
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Jam Jar Cocktail

Jam Jar Cocktail
Serves 1
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Ingredients
  • 3 oz. vodka
  • ½ a lime, squeezed and dropped into cocktail shaker
  • ¼ oz. Luxardo Maraschino Originale
  • 1 t. American Spoon® Blueberry-Lime Preserves
  • lemon-lime soda
Instructions
  • hake all ingredients in a cocktail shaker, pour over ice, and top with a splash of lemon-lime soda.
Adapted from American Spoon
Adapted from American Spoon
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Pork Lettuce Wraps with Pineapple Salsa

Pork Lettuce Wraps with Pineapple Salsa
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Ingredients
  • 4-pound pork shoulder with fat, cut into 1 1/2" cubes
  • 2 T. dark soy sauce
  • 2 T. light soy sauce
  • 1 1/2 t. five spice powder
  • 1 yellow onion
  • 2 bay leaves
  • 4 cloves garlic, peeled
  • 1 cinnamon stick
  • 2 pods star anise
  • zest of one orange
  • 2 T. sweetened condensed milk
  • 1 T. brown sugar
  • 1/4 cup coconut oil
  • 2 1/2 cups water
Salsa
  • 1 pineapple, peeled, cored and diced
  • 1 cup daikon radish, coarsely grated
  • 1/2 red onion, diced small
  • 1/2 Thai red chili, seeded and minced
  • 1 cup cilantro leaves, chopped
  • juice of one lime
  • juice of one orange
For serving
  • 2 heads bibb or green leaf lettuce
Pork
  • Toss pork with soy sauces and five spice powder. Cover and chill 30 minutes while prepping remaining ingredients.
  • Slice one small slit on the outside of each onion half. Insert a bay leave into each slit, then stud each onion with two garlic cloves. Add onion and remaining ingredients to a 5 1/2 qt. Dutch oven, along with the pork. Bring to a boil and skim the surface of any foam. Reduce the heat to a rapid simmer and cook, uncovered, for 2 hours, or until all the liquid is evaporated and the pork is cooking in melted fat. Remove from heat and let cool to room temperature*.
  • Preheat the oven to 400 F.
  • Lift the pork out of the Dutch oven with a wire skimmer or slotted spoon and place in a bowl. Discard the onion, spices and any other solids from the pot. Reserve 2 or 3 tablespoons of fat. Wipe out the pot.
  • Loosely shred the pork into large chunks. Return it, along with the reserved fat, to the Dutch oven. Cook 20 minutes or until well-browned. Remove from the oven and let cool slightly.
Salsa
  • Combine all ingredients together. Season to taste with salt and pepper as needed. Cover and chill.
For serving
  • Separate large leaves from the lettuce, then rinse and dry thoroughly.
  • Assemble the wraps by topping lettuce leaves with the pork and salsa.
Notes
  • * If making this recipe ahead of time, the pork can be refrigerated overnight at this stage.
Adapted from Le Creuset
Adapted from Le Creuset
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Vanilla-Rhubarb Jam with Earl Grey

Vanilla-Rhubarb Jam with Earl Grey
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Ingredients
  • 8 cups chopped rhubarb (about 3 lb.)
  • 4 cups. sugar
  • 1 cup double-strength brewed Earl Grey tea
  • 1 vanilla bean, split and scraped
  • juice of 1 lemon
  • pinch salt
  • 1 packet liquid pectin (3 oz.)
Instructions
  • Prepare a boiling water bath and 4 one-pint jars or 8 jelly jars.
  • Place the lids in a small saucepan, cover with water and simmer over very low heat.
  • In a large, nonreactive pot, combine rhubarb, sugar, and tea and bring to a boil. Add the vanilla bean and seeds, lemon juice, and salt to the pot and let the mixture bubble gently over med.-high heat for 15-20 min., stirring regularly, until the rhubarb has broken down. Add the packet of liquid pectin and increase the heat to high, to bring the jam up to a rolling boil. Let the jam boil vigorously for 3-4 min., stirring frequently to prevent the bottom from burning. Remove the pot from the heat and ladle the jam into the prepared jars.
  • Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 min.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Cheese-Stuffed and Bacon-Wrapped Grilled Jalapenos

Cheese-Stuffed and Bacon-Wrapped Grilled Jalapenos
Serves 8
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Ingredients
  • 24 medium jalapeño chiles
  • 8 ounces shredded Monterrey Jack cheese
  • 12 slices bacon, cut in half crosswise
Instructions
  • Using a small paring knife, make a slit in each jalapeño from the stem end to the tip, being careful to not cut the jalapeños completely in half. Spread the jalapeños open and scrape out the seeds. Stuff each jalapeño with some of the shredded cheese, wrap with a half slice of bacon and secure with a toothpick.
  • Preheat a ribbed stovetop grill pan over medium heat. Grill the jalapeños, turning frequently, until the bacon is crisp, brown and cooked through.
  • Transfer the jalapeños to a serving platter. Remove the toothpicks and serve.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

For Betty, Wilma, Helen, Eileen, and of course, Mom by Kelly Sears

Most of us have a recipe box, binder, or electronic folder filled with recipes that have been shared, scribbled, torn from a magazine, passed along for generations, or clipped from a newspaper.  Recipe cards in ink or pencil, with cross outs and additions, notes to remember, and spills from tasting.  The dishes we make and the tables we set give us our culinary identities; they shape us into the cooks we are and the cooks we have yet to become.  But there’s cooking, and then there’s everything else. The “everything else” doesn’t make it into the box. These are what I like to think of as “culinary tattoos” – experiences with loved ones who have influenced our way in the kitchen.  These are glimpses into the hearts and minds of those I hold and have held dear, those that have settled into permanent residence inside my personal recipe box.Screen Shot 2016-05-03 at 2.18.19 PMScreen Shot 2016-05-03 at 2.19.53 PM Screen Shot 2016-05-03 at 2.20.04 PM Screen Shot 2016-05-03 at 2.20.13 PM KellyMomRecipeScreen Shot 2016-05-03 at 2.21.49 PM