Archives for November 2016

Beef, Pork and Lamb Meatballs with Pistachio Chimichurri

Beef, Pork and Lamb Meatballs with Pistachio Chimichurri
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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.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Lentil Ragu over Spiralized Noodles

Lentil Ragu over Spiralized Noodles
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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.
Adapted from The Minimalist Baker
Adapted from The Minimalist Baker
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Warm French Lentil Salad

Warm French Lentil Salad
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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.
Adapted from Barefoot Contessa: How Easy Is That?
Adapted from Barefoot Contessa: How Easy Is That?
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Biscotti Bites

Biscotti Bites with Coconut, Grapefruit Zest & Bittersweet Chocolate
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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.
Adapted from Martha Stewart
Adapted from Martha Stewart
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Gratitude in the Small Things by Teri Hiben

teriblog2Yes, 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.

teriblog1I 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
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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.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Mulled Wine

Mulled Wine
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Ingredients
  • 4 cups apple cider
  • 1 (750-ml) bottle red wine, such as Cabernet Sauvignon
  • 1/4 cup honey
  • 2 cinnamon sticks
  • 1 orange, zested and juiced
  • 4 whole cloves
  • 3 star anise
  • 4 oranges, peeled, for garnish
Instructions
  • Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve.
Notes
  • Served at Ladies Night Out.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Cinnamon & Chocolate Cinnamon Cookies

Cinnamon & Chocolate Cinnamon Cookies
Yields 60
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Ingredients
  • 1 pound butter
  • 8 ounces sugar
  • 8 ounces brown sugar
  • 2 eggs
  • 1 ounce milk
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 pound + 4 ounces flour
Cinnamon Sugar
  • 1 cup sugar
  • 2 tablespoons cinnamon
Instructions
  • Preheat oven to 375 F.
  • Combine the butter, sugar and brown sugar until well creamed. To the creamed butter and sugar, add one egg at a time until blended; add in milk.
  • In a separate bowl, combine the salt, cinnamon, and flour. Add the flour mixture to the butter mixture until just combined.
  • Scoop dough into balls of desired size, roll in cinnamon sugar and place on parchment paper lined baking sheets. Press flat before baking.
  • Bake for 10-14 minutes depending on size.
For Chocolate Cinnamon Cookies
  • Substitute 4 ounces of cocoa for 4 ounces of the flour
Adapted from Professional Baking by Wayne Gisslen
Adapted from Professional Baking by Wayne Gisslen
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Homemade Macaroni and Cheese

Homemade Macaroni and Cheese
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Ingredients
  • 2 ounces unsalted butter (one half stick)
  • 4 tablespoons flour
  • 1 teaspoon each; dry mustard, white pepper, chile powder, and salt
  • ¼ teaspoon nutmeg
  • 32 ounces whole milk
  • ½-1 pound cheese of choice, grated (I like to combine cheeses and grate myself; soft cheeses work best)
  • 1 pound dry pasta
Instructions
  • In a large Dutch oven, melt butter and then add flour to make a roux. Allow the roux to cook for 3-4 minutes to cook the flour taste out and for the mixture to darken a bit. Season with dry mustard, white pepper, chile powder, salt, and nutmeg. Add milk in slowly, whisking as you go. Over medium high heat, gently stir the béchamel sauce until it begins to thicken. This will take about 10-15 minutes.
  • Once the sauce has thickened, slowly whisk in grated cheese a handful at a time, whisking after each addition so cheese can be completely absorbed (you have now created a Mornay sauce from the béchamel base)
  • Taste sauce and adjust with spices used earlier (dry mustard, white pepper, and salt)
  • Turn sauce to simmer and prepare pasta according to package directions. Drain pasta and retain the pasta water.
  • Combine pasta and sauce, at first you may not need all the sauce but as the mixture sits, the pasta will absorb more and more of the sauce. Add more as the sauce gets absorbed to achieve your desired consistency. If the sauce is too thick, thin with pasta water.
  • Serve with breadcrumbs, bacon bits, sun-dried tomatoes, or any number of accompaniments if desired.
Notes
  • At Ladies Night Out, Kelly used Rigatoni and equal parts Vermont White Cheddar, Baby Swiss, and Monterey Jack.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Maple-Roasted Carrot Salad

Maple-Roasted Carrot Salad
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Ingredients
  • 2 pounds carrots
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • ¼ cup pure maple syrup
  • 2/3 cup dried cranberries
  • 2/3 cup freshly squeezed orange juice (about 2 oranges)
  • 3 tablespoons sherry wine vinegar
  • 2 garlic cloves, grated on a Microplane
  • 6 ounces baby arugula
  • 6 ounces goat cheese, medium-diced
  • 2/3 cup roasted, salted Marcona almonds
Instructions
  • Preheat the oven to 425 degrees.
  • Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with ¼ cup of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.
  • Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.
  • In a small bowl, combine the vinegar, garlic, and ½ teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.
Adapted from Barefoot Contessa's Cooking for Jeffrey
Adapted from Barefoot Contessa's Cooking for Jeffrey
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Delicata Squash & Black Bean Tacos

Delicata Squash & Black Bean Tacos
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Ingredients
  • 1 Delicata squash, halved lengthwise, seeds removed and cut into 1/4” slices (skin can stay on)
  • olive oil
  • kosher salt
  • freshly ground black pepper
  • ground cumin
  • 1 15-ounce can black beans, drained and rinsed
  • 4 ounces fresh ricotta
  • cilantro, chopped
  • 8 street taco sized tortillas (4”)
  • pico de gallo (optional)
Instructions
  • Heat oven to 400 F. Use convection heat.
  • Toss squash slices with olive oil, a generous sprinkle of kosher salt, a few grinds of black pepper and cumin to taste (1/2 teaspoon is a good place to start). Spread onto a baking sheet - do not overlap pieces. Roast for about 20 minutes, stirring halfway through, until starting to caramelize.
  • Toss black beans with a touch of olive oil, kosher salt, pepper and cumin to taste.
  • Mix fresh ricotta in a small bowl with kosher salt, pepper and a sprinkle of chopped cilantro.
  • Heat tortillas for a few minutes in oven until warm.
  • Spread each tortilla with the ricotta mixture, top with black beans, squash and sprinkle with cilantro. Serve with pico de gallo if desired.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/