Homemade Vanilla Extract by Judy Fitzgerald October 27, 2016 by Jill Foucre Leave a Comment During a specialty farm tour this past summer at the Hawaiian Vanilla Company located on the Big Island of Hawaii, my family and I had a behind-the-scenes look to see how one family with 25 acres and a growing family of five kids produce 300 pounds of vanilla a year. Owner Jim Reddekopp is the personal tour guide and explains how vanilla is grown and cultivated. The whole Reddekopp family chips in to cultivate the vanilla and share the process with travelers. They host vanilla tastings and luncheons are accompanied by a presentation on raising vanilla and making it’s extract. As they explained how easy it is to make at home since it requires only 2 simple ingredients and no special equipment, I couldn’t help but think how fabulous homemade batches of vanilla extract would be for baking back at home (or if you are really planning ahead, gifting for the 2017 holiday season!). Below, I’ve included the recipe straight from www.hawaiianvanilla.com Homemade Vanilla Extract 2016-10-24 21:01:40 Print Ingredients 3 vanilla beans, minimum (you can double this amount to intensify flavor) 12 ounces of alcohol* Instructions Lay the vanilla beans on a cutting board and carefully slice them length-wise, using a small paring or kitchen utility knife. Scoop out the soft sticky seeds inside the beans with a small spoon. Spoon the beans into a 12-ounce or larger glass jar. Chop the remaining bean husks into a few small pieces that can fit into the bottle. Add the 12 ounces of alcohol, making sure all beans and husks are fully submerged. Seal the jar tightly, shake well, and store in a cupboard that will not be exposed to direct sunlight. This is the only challenging part of a homemade vanilla extract recipe – patience! The mixture will need to infuse for about six months. The longer you wait, the more intense the flavor will be. After the infusion period is over, strain the mixture through a simple paper filter or cheesecloth. Now you can pour the resulting liquid into a pretty bottle or decanter. Be sure to mark the bottle clearly – vanilla extract is alcoholic and not suitable for tasting by curious kids in the kitchen! Notes *What kind of alcohol is best? Many chefs prefer to use vodka, as this spirit has the most neutral and “clean” taste, keeping the emphasis on the vanilla flavor. However, you can experiment with a more richly flavored alcohol, such as brandy or rum. By Judy Fitzgerald Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Bone Broth October 27, 2016 by Jill Foucre Leave a Comment Bone Broth 2016-10-27 14:19:19 Yields 12 Print Ingredients 3 pounds bones (organic pasture raised poultry or grass fed beef) 1 tablespoon apple cider vinegar 1 teaspoon sea salt 1 onion, quartered 2 large carrots, roughly chopped 2 stalks of celery, roughly chopped Water Instructions Add the bones, vinegar, and vegetables to a large stockpot with a tight-fitting lid. Fill the pot with water until it covers the bones by 2 to 3 inches. Bring to a boil, cover, and reduce to a very low simmer. Let the broth simmer covered for 12 to 24 hours. The longer the broth simmers, the more nutrients will be extracted from the bones. Ideally, the bones should be soft and crumble easily when they are done. Let the broth cool and then strain the bones through a fine mesh sieve into mason jars. Store in the refrigerator for up to a week or the freezer for several months. Notes You can also use a pressure cooker - we used an 8 quart stovetop model. Add all bones, vegetables, vinegar and salt to pot. Fill with water to max fill line. Lock on the lid and turn the dial to high pressure. Place the pot on a burner set on high heat. Once the indicator pops up indicating that the pot has reached high pressure, immediately decrease the temperature to the lowest possible setting to maintain high pressure. Let cook for 2 hours. Let the pressure release naturally. Let cool and strain broth into mason jars. By Dana Williams Adapted from Nourish the Roots Blog Adapted from Nourish the Roots Blog Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Autumn Greens with Cider Vinaigrette October 26, 2016 by Jill Foucre Leave a Comment Autumn Greens with Cider Vinaigrette 2016-10-26 18:17:52 Print Ingredients 1 shallot, minced 1 tablespoon apple cider 2 tablespoons apple cider vinegar ¼ cup walnut oil salt & freshly ground pepper 5 cups mixed greens, such as Belgian endive, Swiss chard, watercress and Romaine Instructions In a small bowl, whisk together shallot, cider, and vinegar. Whisk in the walnut oil, and season to taste with salt and pepper. Toss with the greens and divide among four plates. Serve immediately. By Judy Fitzgerald Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Wild Rice, Pear and Roasted Sweet Potato Salad with Walnuts October 26, 2016 by Jill Foucre Leave a Comment Wild Rice, Pear and Roasted Sweet Potato Salad with Walnuts 2016-10-26 18:13:37 Print Ingredients 3 cups water 1 cup wild rice 1 pound sweet potatoes, scrubbed but not peeled, cut into ½” cubes (4 cups) 4 tablespoons olive oil ½ cup fresh parsley leaves, chopped 2 large scallions, trimmed and thinly sliced 2 medium ripe pears, cored but not peeled, cut into ½” cubes ¼ cup fresh lemon juice 2 tablespoons maple syrup ½ teaspoon salt ½ teaspoon freshly ground black pepper ½ cup walnut pieces, coarsely chopped Cook the wild rice Add the water to a 2 quart pot and bring to a boil over high heat. Add the rice and return to a boil, then reduce the heat to medium, cover and cook. Start checking the rice after 20 min. Rice may take anywhere from 20-45 min. to cook, depending on whether it’s hand harvested or cultivated. Tender wild rice just starts to split apart at the ends. Drain well. Let cool. Make the salad As the rice cooks, preheat the oven to 400 degrees. Toss the sweet potatoes with 1 tablespoon of the oil on a large rimmed baking sheet. Roast until fork tender, 10-15 minutes. Let cool. Combine the wild rice, sweet potatoes, parsley, scallions and pears in a large mixing bowl. (If you plan to refrigerate the salad for a few days, leave the pears out and add them right before serving). Whisk together the remaining 3 tablespoons of oil, the lemon juice, maple syrup, salt and pepper in a small bowl, until emulsified. Pour the dressing over the wild rice mixture and toss to coat. Serve topped with walnuts. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Just Jump In by Cherise Slattery October 13, 2016 by Jill Foucre Leave a Comment There’s more than one way to skin a ______. You can fill in the blank. I was thinking cat. Recently we were on a family vacation and spent an entire evening having an idiom contest. There are thousands once you start paying attention. But I digress. There’s more than one way to skin a cat. And there’s more than one way to mix a vinaigrette, or cook a steak, or bake a loaf of bread. When I teach a cooking class, I learn too. So many of the people who come to cooking classes love food and are already great cooks. Some people are learning how to make something for the very first time, and some are taking a cooking class because that is what they love, that is their hobby, and they immerse themselves in the experience. One comment I often get is, “but I heard you were supposed to do it this way.” I believe there isn’t one right way, only your favorite way, or the way that has always worked best for you. If what you’re cooking looks delicious, and tastes delicious, the road that got you there doesn’t matter. The trick is finding your best way. I do that by continually reading, taking classes, and experimenting. You just have to jump in and start cooking! And after some experimenting, here’s my favorite way to use up the very last of those summer tomatoes. Panzanella 2016-10-12 20:14:39 Print Ingredients 3 cups crusty bread, broken into ½ inch cubes 2 pounds fresh, ripe tomatoes, ½ inch dice 1 small red onion, very thinly sliced 1 minced garlic clove ½ cup pitted black olives ½ cup extra virgin olive oil ¼ cup red wine vinegar ½ teaspoon dried oregano salt and pepper handful of fresh basil leaves, chiffonade Instructions Combine all ingredients and let sit at room temperature for one half hour before serving. By Cherise Slattery Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/