Risotto with Asparagus and Pesto

Risotto with Asparagus and Pesto
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Ingredients
  1. 7 cups chicken or vegetable stock
  2. 2 tablespoons olive oil
  3. ½ cup minced onion
  4. Salt to taste
  5. 1 garlic clove, minced
  6. 1 ½ cups Arborio rice
  7. ½ cup dry white wine
  8. ¾ pound asparagus, trimmed and cut into 1” lengths
  9. ¼ to 1/3 cup pesto, to taste
  10. 2-4 tablespoons Parmesan, to taste
Instructions
  1. Bring the stock to a simmer over low heat.
  2. Heat oil over medium heat. Add onion and a generous pinch of salt, and cook gently just until tender (3 minutes). Stir in rice and garlic and stir until the grains separate and begin to crackle. Add wine and stir until it is no longer visible in the pan. Begin adding simmering stock about ½ cup at a time. The stock should just cover the rice and should bubble. Cook, stirring often, until it is just about absorbed. Add some more stock and continue to cook, adding more stock and stirring when rice is almost dry.
  3. After 10 minutes, add asparagus and continue to stir and add stock for another 10-15 minutes until rice is al dente. Add another ladleful of stock to the rice, stir in the pesto and additional cheese and remove from the heat. Taste and adjust seasonings. Mixture should be creamy. Serve while hot.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Rainbow Vegetarian Pad Thai with Peanuts and Basil

Rainbow Vegetarian Pad Thai with Peanuts and Basil
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For the Pad Thai
  1. 4 ounces brown rice noodles (you can get stir-fry type noodles or Pad Thai noodles - and usually that's half a box)
  2. 1 zucchini
  3. 1 red pepper
  4. half of a yellow onion
  5. 2 carrots
  6. 2 tablespoons oil
  7. 1 egg, beaten
  8. ½ cup peanuts, chopped
  9. ½ cup fresh herbs like cilantro, green onions, and basil, chopped
For the Sauce
  1. 3 tablespoons fish sauce (or vegan fish sauce substitute)
  2. 3 tablespoons brown sugar (or sub another sweetener)
  3. 3 tablespoons chicken or vegetable broth
  4. 2 tablespoons white vinegar
  5. 1 tablespoon soy sauce
  6. 1 teaspoon chili paste (sambal oelek)
Instructions
  1. Place the uncooked noodles in a bowl of cold water to soak.
  2. Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces (or spiralize them, too, if they're big enough).
  3. Shake up the sauce ingredients in a jar.
  4. Heat a tablespoon of oil over medium high heat. Add the veggies - stir fry with tongs for 2-3 minutes or until tender-crisp (if they are not spiralized, they might need longer). Be careful not to overcook them - they'll get soggy and heavy. Transfer to a dish and set aside.
  5. Add another tablespoon of oil to the pan. Drain the noodles - they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg - pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.
  6. Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.
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Versatile Veggie Sauté

Versatile Veggie Sauté
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Ingredients
  1. ½ cup soy sauce
  2. ¼ cup American Spoon Farmhouse Relish
  3. 1 tablespoon cornstarch
  4. 2 tablespoons vegetable oil
  5. 1 leek (white part only), cut in ½ inch slices
  6. 1 bunch broccolini, cut into bite-size pieces
  7. 1 head bok choy, cut into bite-size pieces
  8. 1 cup snow peas, trimmed
  9. 1 cup snap peas, trimmed
  10. 1 bunch green onions, chopped
  11. 1 cup shiitake mushrooms, halved
  12. ½ cup carrots, chopped
  13. 1 bunch asparagus, woody ends discarded and cut into bite-size pieces
  14. 3 cloves garlic, minced
  15. pinch of crushed red pepper flakes
Instructions
  1. In a bowl, whisk together soy sauce, relish, and corn starch.
  2. Heat the oil in a large skillet over high heat. Add the leek, broccolini, and bok choy to the skillet and cook for two minutes, stirring occasionally. Add the remaining vegetables, garlic & red pepper flakes. Continue cooking until still slightly crunchy, another 3 or 4 minutes.
  3. Add the soy sauce mixture and bring to a boil. Once the sauce starts to thicken, remove from heat and stir to coat the vegetables.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

White Pizzas with Arugula

White Pizzas with Arugula
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For the dough
  1. 1 1/4 cups warm (100 to 110) water
  2. 2 packages dry yeast
  3. 1 tablespoon honey
  4. 3 tablespoons good olive oil
  5. 4 cups all-purpose flour, plus extra for kneading
  6. Kosher salt
For the garlic oil
  1. 1/2 cup good olive oil
  2. 4 cloves garlic, sliced
  3. 5 sprigs fresh thyme
  4. 1/4 teaspoon crushed red pepper flakes
For the topping
  1. 3 cups grated Italian fontina cheese (8 ounces)
  2. 1 1/2 cups grated fresh mozzarella cheese (7 ounces)
  3. 11 ounces creamy goat cheese, such as Montrachet, crumbled
For the vinaigrette
  1. 1/2 cup good olive oil
  2. 1/4 cup freshly squeezed lemon juice
  3. Freshly ground black pepper
  4. 8 ounces baby arugula
  5. 1 lemon, sliced
Dough
  1. 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
  1. 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
  1. Preheat the oven to 500 degrees. (Be sure your oven is clean!)
  2. 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.
  3. 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
  1. 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.
Adapted from Barefoot Contessa Back to Basics by Ina Garten
Adapted from Barefoot Contessa Back to Basics by Ina Garten
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Lentil Ragu over Spiralized Noodles

Lentil Ragu over Spiralized Noodles
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Ingredients
  1. 1 tablespoon olive oil
  2. 1 shallot, minced
  3. 4 cloves garlic, minced
  4. 2-3 carrots, finely shredded (1 cup - I use the grater attachment on a food processor)
  5. Pinch sea salt, plus more to taste
  6. 26 ounces favorite marinara sauce (I use Bove’s Tomato Basil)
  7. Pinch red pepper flakes
  8. 1 teaspoon dried basil
  9. 1 teaspoon dried oregano
  10. 1 tablespoon coconut sugar for sweetness, plus more to taste
  11. 1/2 cup water (more as needed)
  12. 3/4 cup lentils, rinsed and drained
  13. Zucchini and/or Sweet Potatoes
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. While the sauce is cooking, spiralize your zucchini or sweet potato into noodles.
Notes
  1. 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
  1. 2 tablespoons plus 1/4 cup good olive oil
  2. 1 leek, white and light green parts, sliced 1/4-inch thick
  3. 2 carrots, scrubbed and 1/2-inch-diced
  4. 1 teaspoon minced garlic
  5. 1 cup French green Le Puy lentils
  6. 1 whole onion, peeled and stuck with 6 whole cloves
  7. 1 white turnip, cut in half
  8. 1 teaspoon unsalted butter
  9. 4 teaspoons Dijon mustard
  10. 2 tablespoons red wine vinegar
  11. 1 tablespoon kosher salt
  12. 1 teaspoon freshly ground black pepper
Instructions
  1. 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.
  2. 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.
  3. 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
  1. 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/

Delicata Squash & Black Bean Tacos

Delicata Squash & Black Bean Tacos
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Ingredients
  1. 1 Delicata squash, halved lengthwise, seeds removed and cut into 1/4” slices (skin can stay on)
  2. olive oil
  3. kosher salt
  4. freshly ground black pepper
  5. ground cumin
  6. 1 15-ounce can black beans, drained and rinsed
  7. 4 ounces fresh ricotta
  8. cilantro, chopped
  9. 8 street taco sized tortillas (4”)
  10. pico de gallo (optional)
Instructions
  1. Heat oven to 400 F. Use convection heat.
  2. 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.
  3. Toss black beans with a touch of olive oil, kosher salt, pepper and cumin to taste.
  4. Mix fresh ricotta in a small bowl with kosher salt, pepper and a sprinkle of chopped cilantro.
  5. Heat tortillas for a few minutes in oven until warm.
  6. 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/

Corn, Swiss Chard and Ricotta Galette

Corn, Swiss Chard and Ricotta Galette
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Ingredients
  1. 1 recipe Cornmeal Galette Dough (recipe below)
  2. All-purpose flour, for rolling the dough
  3. 2 tablespoons extra-virgin olive oil
  4. 1/2 cup finely chopped Vidalia or other sweet onion
  5. 6 lightly packed cups chopped Swiss chard leaves
  6. 2 cups fresh corn kernels (from 3 to 4 medium ears)
  7. 2 medium cloves garlic, thinly sliced
  8. 1 small fresh red chile, such as Fresno, seeded and finely chopped
  9. Kosher salt and freshly ground black pepper
  10. 2 tablespoons chopped fresh mint
  11. 1 large egg plus 1 large egg yolk
  12. 1 teaspoon heavy cream or whole milk
  13. 9 ounces fresh ricotta (1-1/4 cups)*
  14. 1-1/4 ounces Parmigiano-Reggiano, coarsely grated (about 1/2 cup)
  15. Flaky sea salt
Cornmeal Galette Dough
  1. 1-1/4 cups unbleached all-purpose flour
  2. 1/4 cup fine cornmeal**
  3. 1/2 teaspoon granulated sugar
  4. 1/4 teaspoon kosher salt
  5. 4-1/2 ounces (9 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
  6. 4 to 5 tablespoons ice water
Cornmeal Galette Dough
  1. In a large bowl, whisk the flour, sugar, and salt. Using a pastry cutter or your fingertips, work the butter into the mixture until most of it resembles coarse meal with some pea-size pieces. Form a well in the center. Sprinkle with 4 tablespoons of the ice water. Mix with your fingertips until the dough holds together enough to form a ball. If too dry, add the remaining water by the teaspoon, and mix until the dough comes together.
  2. Form the dough into a ball, put it between two sheets of plastic wrap, and then press it into an 8-inch round. Wrap it tightly in more plastic wrap, and refrigerate for at least 1 hour or up to 2 days before rolling out. (Or freeze it for up to 2 months; thaw in the refrigerator overnight before rolling it out.)
To assemble the galette
  1. Position a rack in the center of the oven and heat the oven to 400°F. Let the dough sit at room temperature until pliable, 10 to 15 minutes.
  2. Meanwhile, heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the chard and cook until tender, 3 to 4 minutes. Remove the skillet from the heat, and stir in the corn, garlic, chile, 1/2 teaspoon kosher salt, and a pinch pepper. Transfer to a large plate or rimmed baking sheet to cool, then toss with 1 tablespoon of the mint.
  3. In a small bowl, whisk the whole egg and cream. In a large bowl, combine the ricotta, Parmigiano, the remaining 1 tablespoon mint, the egg yolk, 1/2 teaspoon kosher salt, and a pinch pepper. Reserve 1/4 cup of the cheese mixture. Gently mix the remaining cheese mixture with the Swiss chard mixture.
  4. Roll the dough between 2 sheets of lightly floured parchment paper into a 14-inch round, loosening the parchment from the dough occasionally and adding a bit more flour if it sticks. Transfer on the parchment to a baking sheet; remove and discard the top sheet of parchment.
  5. Leaving a 2-inch border, spread the chard mixture over the dough, then dollop with the reserved cheese mixture.
  6. Fold the edge of the dough up and over the filling. If the dough is sticking to the parchment, refrigerate it for 5 to 10 minutes, and then continue folding. Brush the folded dough with the egg wash.
  7. Bake, rotating the baking sheet once halfway through, until the crust is golden brown, 40 to 50 minutes. Transfer to a cooling rack, season generously with flaky sea salt, and let cool for 10 to 15 minutes. Serve warm or at room temperature.
Notes
  1. *Marché carries a light and fluffy hand-scooped Ricotta from Lioni.
  2. **If you have a Vitamix, you can grind popcorn kernels into cornmeal.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Grilled Flatbreads

Grilled Flatbreads
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Ingredients
  1. 2 t. dry yeast
  2. ½ cup lukewarm water
  3. ¼ cup white flour
  4. ¼ cup rye or whole wheat flour
  5. 3 ¼ cup flour
  6. 1 t. salt
  7. ¾ cup cold water
  8. ¼ cup olive oil
Topping ideas
  1. Pesto and Parmesan or Ricotta
  2. Za’atar
  3. Onion and sage
  4. Rosemary and thyme
  5. Tomato
  6. Various cheeses
  7. or serve with hummus or other dips
Instructions
  1. Stir together the yeast and lukewarm water.
  2. Add the ¼ cups of white and rye (or whole wheat) flours and mix well. Allow this mixture to sit until bubbly.
  3. Mix the 3½ cup flour and 1 t. salt together in another bowl. Stir this into the yeast and flour mixture with ¾ cup cold water and ¼ cup olive oil. Mix together thoroughly and knead on a lightly floured surface until the dough is soft and elastic (5 minutes). Add more water or flour as needed.
  4. Let rise in a warm place until doubled in size (1-2 hours). Or refrigerate overnight, then remove from refrigerator 2 hours before shaping.
  5. Heat grill until hot.
  6. Divide dough into 8-10 pieces. Roll each piece into 1/8” thick round or oval. Lightly brush with olive oil and place the rounds directly on the grill grates, oil side down.
  7. Grill the flatbread until golden brown, flip, add oil (and toppings, if desired) and grill other side. About 2 minutes per side. Remove from the grill and add salt and pepper or additional toppings.
Notes
  1. Makes 8 - 10 flatbreads or 2 10-inch pizzas
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Stuffed Portobello with Melting Taleggio

Stuffed Portobello with Melting Taleggio
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Ingredients
  1. 4 large portobellos (or another similar mushroom), stalks removed
  2. 6 T. California Olive Ranch extra virgin olive oil
  3. salt and black pepper
  4. 1 small onion, finely diced
  5. 1 celery stalk, finely diced
  6. 2 cups finely chopped sun-dried tomatoes
  7. 2 garlic cloves, crushed
  8. ½ cup grated Parmesan
  9. 1 T. chopped tarragon leaves
  10. 4 T. coarsely shredded basil leaves
  11. 3 ½ oz Taleggio, sliced
Instructions
  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Place the mushrooms, stalk-side up, on the baking sheet and drizzle over a little oil and some salt and pepper. Put into the oven and roast for about 15 minutes, or until the mushrooms begin to soften.
  2. Meanwhile, heat 2 tablespoons of the oil in a sauté pan, add the onion and celery and cook on low heat for 5 to 10 minutes, or until the vegetables are soft but not brown; stir every few minutes during cooking. Add the sun-dried tomatoes and garlic and cook for a few more minutes. Remove from the heat and leave to cool down.
  3. Once cool, add the Parmesan, tarragon and half the basil to the mixture and season with pepper. (You can add a little bit of salt but not too much because Taleggio is very salty.) Pile up the filling on the whole mushrooms and top with the Taleggio slices. Return to the oven and cook for about 10 minutes, or until the cheese melts and the mushrooms are tender.
  4. Transfer the mushrooms to serving plates and drizzle with oil. Garnish with the remaining basil and serve right away, with a green salad.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/