Beef, Pork and Lamb Meatballs with Pistachio Chimichurri November 30, 2016 by Jill Foucre 1 Comment Beef, Pork and Lamb Meatballs with Pistachio Chimichurri 2016-11-30 23:00:43 Print Meatballs 2 tablespoons olive oil 1/2 cup finely minced shallots 1 large clove garlic, peeled and finely minced 2 tablespoons fresh thyme leaves, chopped 1 serrano chile, seeded, stems removed, finely chopped 1 1/2 pounds ground lamb,1/2 pound ground pork, 1 pound ground round 2 tablespoons flat leaf parsley, chopped 1 teaspoon kosher salt 2 ounces fresh bread crumbs 2 eggs 4 tablespoons canola oil 1/2 lemon 1 sprig each; thyme, mint, basil 2 quarts hot chicken stock 1/2 teaspoon crushed red pepper flakes Pistachio Chimichurri 1/2 cup toasted pistachios 1/2 cup flat leaf parsley 2 tablespoons red wine vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup crushed red pepper flakes. 1/4 cup olive oil Meatballs In a small skillet warm the olive oil over medium heat. Add the shallots, garlic and thyme. Cook until soft and fragrant, about 3 minutes. Add the chile and cook for one minute. Remove the pan from the heat and allow the mixture to cool. In a large bowl combine lamb, pork, ground round, chopped parsley, 1 teaspoon kosher salt, breadcrumbs, eggs and sautéed shallot mixture. Gently mix until well combined. In a large sauté pan warm the canola oil over medium-high heat. Sear off a small piece of the meatball mixture and taste it for seasoning, adjusting as necessary. Form the mixture into 1-inch balls. Sear the meatballs, turning until well browned on all sides. Transfer the meatballs to a roasting pan. Preheat oven to 325 degrees F. Place the lemon half, thyme, mint, basil and red pepper flakes into the roasting pan. Pour the chicken stock over and gently mix. Roast the meatballs until they are just cooked through, about 15 to 20 minutes. Chimichurri In a medium bowl combine toasted pistachios, flat leaf parsley, red wine vinegar, salt, pepper and crushed red pepper flakes. Mix well. Add olive oil and mix until combined. Taste and adjust seasonings. To Serve: Remove the meatballs from the poaching liquid. Divide the meatballs among 6 plates. Spoon some of the Chimichurri on the side and serve right away. By Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Lentil Ragu over Spiralized Noodles November 29, 2016 by Jill Foucre Leave a Comment Lentil Ragu over Spiralized Noodles 2016-11-29 17:07:58 Print Ingredients 1 tablespoon olive oil 1 shallot, minced 4 cloves garlic, minced 2-3 carrots, finely shredded (1 cup - I use the grater attachment on a food processor) Pinch sea salt, plus more to taste 26 ounces favorite marinara sauce (I use Bove’s Tomato Basil) Pinch red pepper flakes 1 teaspoon dried basil 1 teaspoon dried oregano 1 tablespoon coconut sugar for sweetness, plus more to taste 1/2 cup water (more as needed) 3/4 cup lentils, rinsed and drained Zucchini and/or Sweet Potatoes Instructions Heat a large rimmed skillet over medium heat. Once hot, add oil, shallot, and garlic. Sauté for 2-3 minutes, stirring frequently, until slightly softened and fragrant. Turn down heat if browning. Add carrots and a pinch of salt and stir. Cook for 3-4 minutes more, then add marinara sauce and stir to coat. Add red pepper flakes, basil, oregano, coconut sugar, water, and lentils. Increase heat slightly and bring mixture to a simmer, then reduce heat to low/medium-low and continue cooking until lentils are tender - stirring occasionally - about 17-20 minutes. Add a bit more water if mixture gets too thick. Once lentils are cooked, taste and adjust seasonings as needed, adding more salt to taste, coconut sugar for sweetness, red pepper flake for heat, or herbs for flavor balance. While the sauce is cooking, spiralize your zucchini or sweet potato into noodles. Notes Sauce will keep in the refrigerator up to 3 days, or in the freezer 1 month. By Deb Forkins Adapted from The Minimalist Baker Adapted from The Minimalist Baker Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Warm French Lentil Salad November 29, 2016 by Jill Foucre Leave a Comment Warm French Lentil Salad 2016-11-29 16:52:10 Print Ingredients 2 tablespoons plus 1/4 cup good olive oil 1 leek, white and light green parts, sliced 1/4-inch thick 2 carrots, scrubbed and 1/2-inch-diced 1 teaspoon minced garlic 1 cup French green Le Puy lentils 1 whole onion, peeled and stuck with 6 whole cloves 1 white turnip, cut in half 1 teaspoon unsalted butter 4 teaspoons Dijon mustard 2 tablespoons red wine vinegar 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper Instructions Heat 2 tablespoons of olive oil in a medium sauté pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside. Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter. Meanwhile, whisk together 1/4 cup of olive oil, mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. Notes The longer the lentils sit, the more salt and pepper you'll want to add. By Julie Busteed Adapted from Barefoot Contessa: How Easy Is That? Adapted from Barefoot Contessa: How Easy Is That? Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Biscotti Bites November 29, 2016 by Jill Foucre Leave a Comment Biscotti Bites with Coconut, Grapefruit Zest & Bittersweet Chocolate 2016-11-29 16:46:27 Print Ingredients 1 ¼ cups flour 1 ¼ cups fine cornmeal ½ teaspoon baking powder ½ teaspoon coarse salt 6 tablespoons unsalted butter, room temperature 1 cup sugar 2 large eggs 1 ½ cups sweetened shredded coconut 2 tablespoons finely grated grapefruit zest (from 2 small grapefruits) 11 ounces bittersweet chocolate, finely chopped, divided Fine sanding sugar, for sprinkling Instructions Preheat oven to 350 degrees. Whisk together the flour, cornmeal, baking powder and salt. Beat butter with a mixer on medium speed until smooth. Add sugar and beat until pale and fluffy, about 3 minutes. Beat in eggs, one at a time, until well combined. Add flour mixture and beat on low speed until just combined. Then beat in coconut, grapefruit zest and 5 ounces chocolate until evenly distributed. Drop heaping teaspoonfuls of dough, spaced 1” apart, on parchment-lined baking sheets. Sprinkle tops with sanding sugar. Refrigerate 30 minutes. Bake, rotating sheets halfway through, until golden, 18-20 minutes (longer if you use larger scoop). Let cool completely on baking sheets set on wire racks. Melt remaining 6 ounces chocolate in a bowl set over a saucepan of simmering water, stirring until smooth. Dip bottoms of cooled cookies in melted chocolate, scrape off excess against rim of bowl, and set on parchment-lined baking sheets. Refrigerate until chocolate is set, about 30 minutes. By Teri Hiben Adapted from Martha Stewart Adapted from Martha Stewart Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Gratitude in the Small Things by Teri Hiben November 21, 2016 by Jill Foucre 1 Comment Yes, things are getting busy. With Thanksgiving dinner and then holiday shopping and baking and visiting, life can get a bit hectic. Recent family health issues have caused me to slow down and reflect on the things that matter. While I’m thankful for so many big blessings like family, friends and home, I’m also thankful for many smaller joys. I love the way the rain hangs on the crabapples in the back tree, the voices of the new neighbor boys as they play in the backyard reminding me of my own boys. There’s nothing like a great book on a cold evening, the hoot of the owl when I can’t sleep at night. And I think my favorite meal consists of a great bowl of soup and some homemade bread. Simple is many times better. I encourage you this holiday season to take some time to slow down and be thankful for your many blessings, help those who have less than you, look for the good in those around you, enjoy a job well done, show simple kindness and enjoy it in others. And sit down and enjoy a bowl of soup and some fresh, homemade bread. Enjoy the holidays ahead! Oatmeal Bread 2016-11-21 21:17:39 Print Ingredients 2 cups boiling water 1 cup quick-cooking oats 2 packages dry yeast or 4 teaspoons dry yeast 1/3 cup lukewarm water 1 tablespoon salt 1/2 cup honey 2 tablespoons butter, melted 5-6 cups flour 1 egg beaten with 2 tablespoons water Instructions In a large mixer bowl, pour the boiling water over the oats and let the mixture rest until the oats are completely softened, about 30 minutes. In a small bowl, combine the yeast with the lukewarm water and allow to stand 10 minutes. To the oat mixture, add the salt, honey and melted butter; combine, then stir in the yeast. Gradually add enough flour to make the dough soft and kneadable. Knead for 10 minutes, adding more flour as needed. The dough should be elastic, soft and smooth. Place the dough in a large, oiled bowl, turning to coat the surface. Cover with a damp cloth and place in a warm place to rise for about an hour. Preheat oven to 325. After the dough has doubled in bulk, punch it down and divide into 2 8”x4” loaf pans that have been sprayed with Pam and sprinkled with rolled oats. There is no need for further rising. Brush the loaves with the egg wash and sprinkle some additional oats on top. Bake for about 50 minutes, or until golden brown. Tip bread out onto a wire rack to cool. Notes This bread freezes well in a Ziploc freezer bag. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/