Archives for June 2016

Blueberry Gelato

Blueberry Gelato
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Blueberry Gelato
  1. Plain Base (Recipe below)
  2. 3 cups fresh blueberries
  3. 1/4 cup sugar
  4. 2 T. fresh lemon juice
Plain Base
  1. 2 cups whole milk
  2. 1 cup heavy whipping cream
  3. 4 large egg yolks
  4. 2⁄3 cup sugar
Blueberry Gelato
  1. Make the plain base and chill as directed.
  2. Place the blueberries in a medium saucepan. Sprinkle with the sugar, then add the lemon juice; toss until the sugar is dissolved and the blueberries are well coated. Let sit for 30 minutes, stirring occasionally.
  3. Place the pan of blueberries over medium low heat and cook until the blueberries pop and soften completely and the syrup just starts to thicken, about 10 minutes. Remove from the heat and let cool to room temperature. Transfer to a container, cover, and refrigerate until cold, at least 2 hours. (Blueberries may be prepared a day ahead)
  4. Place the blueberries in a blender or food processor, add half of the base, and blend until fully incorporated. Whisk into the remaining base. Pour the mixture into the container of an ice cream machine and churn according to the manufacturer's instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.
Plain Base
  1. In a heavy-bottom saucepan, combine milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and mixture reaches a temperature of 170 degrees.
  2. Meanwhile, in a medium heat-proof bowl, whisk egg yolks until smooth. Gradually whisk in sugar until it is well incorporated and the mixture is thick and pale yellow. Temper egg yolks by very slowly pouring in hot milk mixture while whisking continuously. Return custard to saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until custard is thick enough to coat the back of the spoon and it reaches a temperature of 185 degrees. Do not bring to a boil.
  3. Pour mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so. To cool custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.
Adapted from The Ciao Bella Gelato and Sorbetto Book
Adapted from The Ciao Bella Gelato and Sorbetto Book
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Chipotle Chicken and Corn Tostadas

Chipotle Chicken and Corn Tostadas
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Ingredients
  1. 1 chipotle in adobo sauce, minced, plus 2-1/2 Tbs. sauce (from one can of chipotles in adobo sauce)
  2. 1 T. vegetable oil
  3. 2 t. finely grated lime zest
  4. 1/2 t. dried oregano
  5. Kosher salt
  6. 1 lb. boneless, skinless chicken thighs
  7. 3 ears corn, husked
  8. 1/2 cup sour cream
  9. 2 t. fresh lime juice
  10. 8 tostada shells
  11. 1/2 cup coarsely chopped cilantro
  12. Lime wedges, for serving (optional)
  13. cherry tomatoes, quartered (optional)
  14. scallions, chopped (optional)
Instructions
  1. Prepare a grill to medium-high heat (400°F to 475°F).
  2. In a medium bowl, combine the minced chipotle and 2 Tbs. of the adobo sauce with the oil, lime zest, oregano, and 1/2 teaspoon salt. Add the chicken thighs and toss to coat.
  3. Brush the corn lightly with oil and season generously with salt. Grill the chicken and corn, turning the chicken once and the corn a few times, until the chicken is cooked through, about 7 minutes, and the corn is charred in spots, about 12 minutes.
  4. Transfer to a cutting board, let rest for a few minutes, and then cut the chicken into bite-size pieces and cut the corn off the cob.
  5. Mix the sour cream with the lime juice, the remaining 1/2 Tablespoon Adobo sauce, and 1/4 teaspoon salt. Spread evenly onto the tostada shells. Top with the corn, chicken, and cilantro. If using, scatter tomatoes and scallions on top and serve with the lime wedges on the side.
Adapted from Fine Cooking
Adapted from Fine Cooking
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Cheddar BLT Burgers with Tarragon Russian Mayonnaise

Cheddar BLT Burgers with Tarragon Russian Mayonnaise
Serves 6
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Sauce
  1. 1/2 cup mayonnaise
  2. 1/3 cup ketchup
  3. 1 T. red wine vinegar
  4. 1 T. grated onion
  5. 1 T. chopped parsley
  6. 1 T. chopped tarragon
  7. 1 t. Worcestershire sauce
Burgers & Condiments
  1. 12 ounces thickly sliced bacon
  2. 2 1/2 pounds ground beef chuck
  3. 2 t. kosher salt
  4. 1/2 teaspoon freshly ground pepper
  5. 2 T. unsalted butter, melted
  6. 3 ounces sharp cheddar cheese, cut into 6 slices (We used Hook's 2 Year Cheddar)
  7. 6 Brioche buns, split and toasted
  8. 6 lettuce leaves
  9. 6 slices tomato
  10. 6 thick slices red onion
Sauce
  1. In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.
Bacon
  1. In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces.
Burgers
  1. Gently mix the ground chuck with the ground chuck, salt and pepper. Form the meat into six 4-inch patties, about 1 1/4 inches thick. Transfer the burgers to the grill (medium - high heat) and brush with some of the melted butter. Grill over high for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt. While you are grilling the burgers, grill the red onion slices.
Assemble
  1. Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, grilled red onion and bacon. Close the burgers, cut in half and serve right away.
Adapted from Laurent Tourondel, Food & Wine Magazine
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Provençal Potato Salad

Provençal Potato Salad
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French Potato Salad
  1. 1 pound small white boiling potatoes
  2. 1 pound small red boiling potatoes
  3. 2 T. good dry white wine
  4. 2 T. chicken stock
  5. 3 T. Champagne vinegar
  6. 1/2 t. Dijon mustard
  7. 2 t. kosher salt
  8. 3/4 t. freshly ground black pepper
  9. 10 T. good olive oil
  10. 1/4 cup minced scallions (white and green parts)
  11. 2 T. minced fresh dill
  12. 2 T. minced flat-leaf parsley
  13. 2 T. julienned fresh basil leaves
Provençal Potato Salad
  1. 1 recipe French Potato Salad
  2. 1/2 pound haricots verts, stems removed
  3. 1 6-ounce can Italian tuna, drained and flaked
  4. 1/2 cup capers, drained
  5. 1 cup halved cherry tomatoes
  6. 1/2 cup small-diced red onion
  7. 1/2 cup black olives, pitted
  8. 6 hard-cooked eggs, peeled and quartered, optional
  9. 6 anchovy fillets, optional
French Potato Salad
  1. Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in half (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
  2. Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
Provençal Potato Salad
  1. In a pot of boiling salted water, blanch haricots verts for 3 to 5 minutes, until barely tender. Drain and immerse into ice water for 5 minutes. Drain again.
  2. In a large bowl, combine the haricots verts with the potato salad, tuna, capers, tomatoes, onions, olives, eggs, and anchovy fillets. Serve at room temperature.
Adapted from The Barefoot Contessa Cookbook
Adapted from The Barefoot Contessa Cookbook
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Croque Monsieur

Croque Monsieur
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Ingredients
  1. 2 T. unsalted butter
  2. 3 T. all-purpose flour
  3. 2 cups hot milk
  4. 1 t. kosher salt
  5. 1/2 t. freshly ground black pepper
  6. pinch nutmeg
  7. 12 ounces Gruyère, grated (5 cups)
  8. 1/2 cup freshly grated Parmesan
  9. 16 slices white sandwich bread, crusts removed
  10. Dijon mustard
  11. 8 ounces baked Virginia ham, sliced but not paper thin
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
  3. To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted. Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
Adapted from Barefoot in Paris
Adapted from Barefoot in Paris
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Hummus

Hummus
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Ingredients
  1. 2 cups cooked skinless chickpeas, cooking liquid reserved
  2. ½ cup tahini (well-stirred before measuring)
  3. ½-1 cup chickpea cooking liquid, as needed, or cold water
  4. 1 garlic clove, minced
  5. ½ t. kosher salt
  6. juice of 1 lemon
Instructions
  1. In a food processor or blender, puree the chickpeas and garlic until a thick paste forms (the paste will ball up a bit). With the machine running slowly add the tahini, ½ t. salt, and the lemon juice. Then slowly add the cooled cup of cooking water or cold tap water (use water if your chickpeas are canned) until the hummus is very smooth and light, holding back on a little water and tasting the hummus as you go; you may not need all of it. Taste and add more salt and lemon if needed.
  2. Place the hummus in a bowl, cover, and refrigerate for up to a week. Bring the hummus back to room temperature for about 30 minutes before serving, reviving it with a bit more lemon juice if needed.
Adapted from Rose Water & Orange Blossoms
Adapted from Rose Water & Orange Blossoms
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Za’atar Roasted Tomato Crostini with Labeneh

Za’atar Roasted Tomato Crostini with Labeneh
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Za’atar Roasted Tomatoes
  1. 1 pint cherry or grape tomatoes
  2. 2 T. extra virgin olive oil
  3. freshly ground black pepper, to taste (about 5 grinds)
  4. ½ t. kosher salt
  5. 2-3 T. za’atar, to taste
Za’atar Roasted Tomato Crostini with Labeneh
  1. 1 long, narrow baguette
  2. ¼ cup extra virgin olive oil
  3. 2 T. za’atar
  4. 1 t. kosher salt
  5. few grinds of black pepper
  6. 1 cup labeneh, or substitute Greek yogurt
  7. 1 recipe Za’atar Roasted Tomatoes, recipe above
Za’atar Roasted Tomatoes
  1. Line a heavy sheet pan with parchment paper. Slice the tomatoes in half. In a medium bowl, combine tomatoes with olive oil, salt, and pepper and stir until they are well-coated. Place the tomatoes on the sheet pan, cut-side up, and top each with a pinch of za’atar.
  2. Roast the tomatoes in a 275 degree oven for about 2-3 hours, depending on the size of the tomatoes. The tomatoes are done when they are meltingly soft and slightly shriveled. They can be used warm or cooled to room temperature.
To Make & Assemble Crostini
  1. Heat oven to 350 degrees. Thinly slice the baguette into ½” slices. Brush both sides of the bread slices with olive oil, and season them lightly with za’atar, salt and pepper. Arrange the slices on a sheet pan and bake for about 10 min, turning them over when the tops are light golden brown. Bake until both sides are golden brown.
  2. Place a dollop of well-stirred labeneh (or greek yogurt) on each crostini. Top the labeneh with 2- roasted tomato halves, then dust everything with more of the za’atar.
  3. Serve immediately!
Adapted from Rose Water & Orange Blossoms
Adapted from Rose Water & Orange Blossoms
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/