Chicken Soup with Ricotta Dumplings January 24, 2017 by Jill Foucre Leave a Comment Chicken Soup with Ricotta Dumplings 2017-01-24 17:21:05 Serves 8 Print Ingredients 3 quarts, plus 1 cup chicken stock 2 carrots, thinly sliced 2 stalks celery with leaves, thinly sliced 1 large yellow onion ½ cup fresh parsley, chopped 2 teaspoons salt ½ teaspoon freshly ground pepper Dumplings 2 cups flour 3 teaspoons baking powder 1 teaspoon salt 2 eggs ½ cup part skim ricotta cheese ¼ cup low-fat milk 1 tablespoon fresh thyme, finely chopped 1 tablespoon fresh parsley, finely chopped Instructions In a large pot combine stock, carrots, celery, onions and parsley, maintaining a minimum depth of 4” of liquid for the dumplings to float. Bring to a boil over medium heat then reduce to a simmer. Salt and pepper to taste. To make the dumplings, sift the flour, baking powder and salt together. In a small bowl, combine the eggs, ricotta, milk and herbs; add to flour mixture. Stir just until dough holds together. Using a tablespoon, form dumplings into balls and drop into boiling broth. Cook 15 minutes. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
White Pizzas with Arugula January 23, 2017 by Jill Foucre Leave a Comment White Pizzas with Arugula 2017-01-23 19:27:25 Print For the dough 1 1/4 cups warm (100 to 110) water 2 packages dry yeast 1 tablespoon honey 3 tablespoons good olive oil 4 cups all-purpose flour, plus extra for kneading Kosher salt For the garlic oil 1/2 cup good olive oil 4 cloves garlic, sliced 5 sprigs fresh thyme 1/4 teaspoon crushed red pepper flakes For the topping 3 cups grated Italian fontina cheese (8 ounces) 1 1/2 cups grated fresh mozzarella cheese (7 ounces) 11 ounces creamy goat cheese, such as Montrachet, crumbled For the vinaigrette 1/2 cup good olive oil 1/4 cup freshly squeezed lemon juice Freshly ground black pepper 8 ounces baby arugula 1 lemon, sliced Dough Combine the water, yeast, honey, and 3 tablespoons olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of the flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes. Garlic oil Place 1/2 cup olive oil, the garlic, thyme, and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside. Pizza Preheat the oven to 500 degrees. (Be sure your oven is clean!) Dump the dough onto a board and divide it into 6 equal pieces. Place them on a sheet pan lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours. Press and stretch each ball into an 8-inch circle and place 2 circles on each parchment-lined sheet pan. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.) Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with Fontina, mozzarella, and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown. Vinaigrette Whisk together 1/2 cup of the olive oil, the lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and serve immediately. By Julie Busteed Adapted from Barefoot Contessa Back to Basics by Ina Garten Adapted from Barefoot Contessa Back to Basics by Ina Garten Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Peppadew Peppers with Creamy Lemon and Chive Goat Cheese Spread January 23, 2017 by Jill Foucre Leave a Comment Peppadew Peppers with Creamy Lemon and Chive Goat Cheese Spread 2017-01-23 19:15:28 Print Ingredients 8 ounces goat cheese 8 ounces cream cheese zest of 2 lemons ¼ cup chives, finely chopped 2 tablespoons honey peppadew peppers Instructions Combine goat cheese, cream cheese and lemon zest. Fold in chives. Pipe mixture into peppers. Drizzle with honey. By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Champagne Punch January 23, 2017 by Jill Foucre Leave a Comment Champagne Punch 2017-01-23 19:12:25 Print Ingredients 2 cups apple cider ¼ cup sugar 1 mesh teaball with mulling spices 1 bottle champagne or sparkling wine Instructions Combine apple cider, sugar and teaball with mulling spices in pan and bring to the boil. Simmer until sugar is dissolved. Chill. Just before serving, add champagne. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Chicken, Mushroom and Wild Rice Soup January 23, 2017 by Jill Foucre Leave a Comment Chicken, Mushroom and Wild Rice Soup 2017-01-23 19:04:59 Print Ingredients 2 tablespoons butter 1 medium onion, chopped 2 stalks celery, chopped 3 carrots, chopped ½ pound fresh mushrooms, chopped ¼ cup flour ¾ teaspoon salt ¼ teaspoon pepper 3 cups chicken stock 1 cup cooked wild rice 1 teaspoon minced fresh parsley 3-4 cups cooked chicken, diced Instructions In a deep saucepan, melt the butter over medium heat. Add the onion, celery and carrot and sauté for 3 minutes, or until onion is wilted. Lower the heat to medium-low, add the mushrooms, and cook 5 minutes longer. Add the flour, salt and pepper and cook until the mixture bubbles and begins to turn golden. Add the stock; cook and whisk until thick and smooth. Add the wild rice, chicken and parsley and heat through. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/