A Rediscovered Recipe by Julie Busteed May 24, 2016 by Jill Foucre 1 Comment 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! Upon 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 2016-05-23 16:30:44 Print 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. By Julie Busteed Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Cucumber-Feta Toasts May 23, 2016 by Jill Foucre Leave a Comment Cucumber-Feta Toasts 2016-05-23 16:03:01 Print 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 https://www.marcelsculinaryexperience.com/
Jam Jar Cocktail May 18, 2016 by Jill Foucre Leave a Comment Jam Jar Cocktail 2016-05-18 18:41:49 Serves 1 Print 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 https://www.marcelsculinaryexperience.com/
Pork Lettuce Wraps with Pineapple Salsa May 12, 2016 by Jill Foucre Leave a Comment Pork Lettuce Wraps with Pineapple Salsa 2016-05-12 14:48:28 Print 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 https://www.marcelsculinaryexperience.com/
Vanilla-Rhubarb Jam with Earl Grey May 10, 2016 by Jill Foucre Leave a Comment Vanilla-Rhubarb Jam with Earl Grey 2016-05-10 18:21:56 Print 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. By From Food in Jars by Marissa McClellan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/