Smears and Dips, Slathers and Spreads; Ode to the Condiment by Kelly Sears

I confess, I have a condiment problem.  At any given time, our refrigerator looks more like an apothecary than a cooling unit, filled mostly with big jars, little jars, half-filled jars, and jars chock full. There are smears and dips, slathers and spreads all just begging for the star protein or vegetable to give it life and make it shine.

 

We all have our favorites.  Bright, spicy, smooth, silky, or chunky, condiments are the pop, the surprise, the little something extra that elevates ordinary to extraordinary.  Condiments work because they help us achieve balance.  When making any dish, we strive for balance to make that dish a success.  Balance comes from the ying and yang of tastes like bitter vs. sweet (dark chocolate brownies) or sour vs. salty (sour cream onion dip with chips).  Richness, temperature, and texture also play a part in keeping the palate scale level.  Yet balance can’t always be achieved by one component alone; enter the condiment!

 

Let’s start easy.  Ketchup and mustard are two of America’s most popular condiments so let’s examine why they work.  Vinegar give both their tang, both are bitter and acidic with sugar, salt and spices in the blend.  Usually served with burgers, brats, sausages or other grilled meats, the richness of the meat gets relief from the acidity (so you don’t feel like you are eating a stick of butter straight up!).  The meat is usually hot, the condiments cold; ketchup and mustard are smooth while the meats have some tooth.  Thus without even knowing it, balance is achieved just by eating a burger with the works.

 

Now let’s take another step up, relish, pickles, mayonnaise, and barbeque sauce. Again, these work just like ketchup and mustard to even out the flavors of the base component.  Fatty ribs love barbeque sauce, creamy mayonnaise and blt’s are great friends, and what perfect Chicago dog isn’t topped with a pickle or relish.  Starting to make sense?

 

Okay, we’re on a roll, so let’s not stop there.  A condiment doesn’t have to be just a store-bought accompaniment to food; a condiment can also couple as a solid component to a dish.  A condiment can be a dip, drizzle or dollop over a vegetable, a slice of meat, or on grilled toast to add sparkle and spice to the final dish.

 

I feel you starting to apply the brakes – work zone ahead!  I know its summer and the last thing you want to do is spend a ton of time in the kitchen. So don’t!  Make a stop at the butcher and pick up some proteins for the week, visit your favorite farmers market for fresh seasonal fruits and vegetables and you’re almost there. We can whittle the kitchen time down to about an hour for two of my favorite condiments. Each one can be made and stored in the refrigerator for at least a week and each has multiple uses depending on your main course selection and meal time constraints.

 

Pepperonata plays nice with chicken, beef, and pork; it’s delicious added to Italian sausage, both on a bun or on a plate.  It can be a stand-alone side dish (although the true definition of a condiment is that it isn’t eaten by itself. Sssh, I won’t tell) or I like to serve it on grilled toast with a smear of ricotta or burrata.

 

The green goddess, although technically a dressing, qualifies as a smear, a dollop or a slather. It wears so many hats. This creamy green goodness is the perfect match for summer’s first bacon, lettuce and tomato; add a slice of avocado and a hard-boiled egg for an extra dose of flavor. Green goddess skips happily along when drizzled over garden fresh (or someone else’s garden!) lettuce, dolloped on cold shrimp, slathered on a roast beef sandwich, or served as a dip for roasted or raw farmer’s market fresh vegetables. A great way to utilize those fresh herbs in your garden, green goddess will make your taste buds happy.

 

The simplest definition of a condiment is that “it imparts flavor onto another food.” Beyond that, it gets subjective.  Make your own rules, combine your own flavors, find your own balance and enjoy a dip, a drizzle, a smear or a dollop of your favorite condiment.

Pepperonata (Caramelized Onions & Peppers) & Green Goddess Dressing
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Ingredients
  1. Pepperonata
  2. 2 large onions, julienne
  3. 3 large red peppers, julienne
  4. 3 large yellow peppers, julienne
  5. 1 teaspoon dried oregano
  6. 1 teaspoon red pepper flakes
  7. 2 garlic cloves, peeled and finely diced
  8. 5 basil leaves, chiffonade
  9. 1 tablespoon fresh flat leaf parsley
  10. 1 tablespoon fresh thyme
  11. Green Goddess Dressing
  12. 1 ½ cup mayonnaise
  13. ¼ cup chopped fresh chives
  14. 3 tablespoons chopped fresh tarragon
  15. 2 tablespoons chopped fresh basil
  16. 2 tablespoons white wine vinegar
  17. 1 garlic clove, rough chop
  18. 1 anchovy filet
  19. Buttermilk for thinning (or regular milk works fine too but I like the tang buttermilk brings to the dish)
Instructions
  1. Pepperonata
  2. Heat olive oil in a sauté pan and sauté the onion, oregano, red pepper flakes, and peppers until lightly golden; this should take about 20-25 minutes, longer if you want them super caramelized and sweet. Add garlic and sauté for another minute. Season with salt and pepper. Remove from heat and stir in basil, parsley, and thyme.
  3. Green Goddess Dressing
  4. Blend mayonnaise and all other ingredients in a food processor or immersion blender. Thin with buttermilk. The consistency should work for your intended purpose. This will vary per application, thicker for a smear or a dollop, thinner for a dressing. Season with salt and pepper. Taste, adjust and enjoy!
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

No Oven, No Problem by Julie Busteed

Somehow it seems to happen that whenever we have out of town guests, something breaks, or clogs, or freezes. Think plumbers on Christmas Eve, or a dozen guests enjoying the warmth of the fireplace – because the power has gone out. This visit was no different, the day before company arrived our ovens decided to quit working. Not a total disaster since the stovetop still functioned, but I needed to alter my menus none the less.   

It has been several years since we’ve owned a grill and we’ve been planning to get one. As luck would have it, we were gifted a Kamado Joe! Yes, they were those kind of out of town guests, and yes, they probably figured it was their best shot at eating a home cooked meal. 

To be clear, the Kamado Joe is to “grill” as Ferrari is to a riding mower. This thing is on another level. The heat is enclosed entirely in a thick, ceramic shell, making common recipes that say “Bring the temperature to 700 degrees.” My ovens don’t go to 700 degrees…even when they’re working. The delivery crew shows up to assemble the unit dressed like they were going to a wedding… Which they were.  (Thanks Jill and Bob…)  And, like Ferrari, most of the Kamado Joes are red. Think of Marcel’s as the showroom, with free delivery and setup. 

I’ve had to skip over “grill” recipes for many years, and now here was my chance to dive back in. So far, we’ve seared steaks, grilled shrimp, warmed bread, grilled romaine and even baked banana bread. The surprising one was grilling salmon.  I had adapted this salmon recipe for the oven and it had proven quite tasty, but now I was actually able to grill it and wow, what a difference!

 

Asian Grilled Salmon
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Ingredients
  1. 1 side fresh salmon, boned but skin on (about 3 pounds)
  2. 2 tablespoons Dijon mustard
  3. 3 tablespoons good soy sauce
  4. 6 tablespoons good olive oil
  5. 1/2 teaspoon minced garlic
Instructions
  1. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
  2. Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
  3. Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
  4. Grilling with high heat is a little like learning a new language. There’s a bit of a transition, but once you have the basics, a lot of exciting culinary adventures become available. And the flavors that will appear are astounding. Plus, it’s a great option to have when your appliances go on the fritz.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Heart-Shaped Dried Cherry and Chocolate Chip Scones

Heart-Shaped Dried Cherry and Chocolate Chip Scones
Yields 12
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Ingredients
  1. 2 cups unbleached all purpose flour
  2. 1/3 cup plus 2 tablespoons sugar
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 7 tablespoons chilled unsalted butter, diced
  7. 1 teaspoon (packed) grated orange peel
  8. 3/4 cup miniature semisweet chocolate chips
  9. 3/4 cup coarsely chopped dried tart cherries
  10. 2/3 cup chilled buttermilk
  11. 1 large egg yolk
  12. 1 teaspoon vanilla extract
  13. 1/4 teaspoon almond extract
  14. Milk (for glaze)
Instructions
  1. Butter and flour baking sheet.
  2. Whisk 2 cups flour, 1/3 cup sugar, baking powder, baking soda, and salt in large bowl. Add butter and grated orange peel; rub in with fingertips until coarse meal forms. Mix in chocolate chips and dried cherries.
  3. Whisk buttermilk, egg yolk, vanilla extract, and almond extract in small bowl to blend.
  4. Add buttermilk mixture to dry ingredients; stir with fork until dough comes together in moist clumps. Gather dough into ball. Press out dough on lightly floured surface to 3/4-inch thickness.
  5. Using 2-inch heart-shaped cookie cutter, cut out scones. Gather scraps, press out dough and cut out additional scones.
  6. Transfer to baking sheet, spacing 1 inch apart. (Can be made 1 day ahead. Cover; chill.)
  7. Preheat oven to 400°F.
  8. Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar. Bake until scones are crusty on top and tester inserted into center comes out clean, about 15 minutes (or up to 20 minutes if refrigerated). Serve warm or at room temperature.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

This Week at Marcel’s: June 19th – 25th

Vintage photo of Pepere and staffHappy Father’s Day to all the dads, grandpas, uncles, brothers, and father figures in our lives. Coincidentally, today is also Marcel’s birthday (he was born in 1898) so it seemed fitting to share a picture of him today. He is the one with his arms folded, third from the left. The best guess is that this is the kitchen team from a restaurant Marcel worked at in the late 1920s in Rhode Island, shortly after he came to the United States. He was a fine grandpa (we called him Pepere) and I was so happy to share dinner with his son, my father Jacques, today. So much love to them both.
 
On to planning your next event? Let the experts at Marcel’s bring our new in home private chef business, Maison, to you. Whether it’s an intimate dinner party, an outdoor barbecue, a bridal shower, or a rollicking cocktail party, we bring the chef, the staff and the party to you.  Get more details at 630-790-8500 or email paul@marcelsculinaryexperience.com.

MAISON - we bring the chef to you

Here’s what’s happening in our kitchen this week: 

 

Mid Kids Camp: Farm to Table with Chef Jamie Bordoshuk for 9 – 11 year olds starts Monday with the early session from 11 am  – 1 pm and the late session from 2 – 4 pm. Seats are available in a few sessions. Click here to see all of the opportunities. 

 

Thursday, June 22nd 6:30 – 9 pm Hands On Havana Nights with Chef Robin Nathan $85 Two Seats Available

 

Saturday, June 24th 6:30 – 9 pm Cocktail Party with Interactive Demonstrations Summertime Scotch Cocktails and Juicy Steaks with Chef Paul Lindemuth $80 Seats Available

 

Sunday, June 25th 11:30 am – 2 pm Hands On Of the Moment Cooking: Farmers Market Fresh with Chef Dave Sahs $70 Seats Available

 

Give us a call at 630-790-8500 to get on the Waiting List for these Sold Out classes:

 

Friday, June 23rd 6:30 – 9 pm Hands On Aperitivi: Snacking on Rome with Chef Dave Sahs $85

 

 Come Cook Create and Celebrate at Marcel’s!

Panzanella Salad

Panzanella Salad
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Ingredients
  1. 3 tablespoons olive oil
  2. 1 baguette, cut into 1” cubes (6 cups)
  3. 1 teaspoon kosher salt
  4. 2 large, ripe tomatoes, cut into 1” cubes
  5. 1 cucumber, unpeeled, seeded, sliced ½” thick
  6. 1 red bell pepper, seeded, cut into 1” cubes
  7. 1 yellow bell pepper, seeded, cut into 1” cubes
  8. ½ red onion, cut in half and thinly sliced
  9. 20 large basil leaves, coarsely chopped
  10. 3 tablespoons capers, drained
Vinaigrette
  1. 1 teaspoon finely minced garlic
  2. ½ teaspoon Dijon mustard
  3. 3 tablespoons champagne vinegar
  4. ½ cup good olive oil
  5. ½ teaspoon kosher salt
  6. ¼ teaspoon freshly ground pepper
Instructions
  1. Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
  2. For the vinaigrette, whisk together all ingredients.
  3. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season the salad liberally with salt and pepper.
  4. Serve immediately, or allow the salad to sit for about ½ hour for the flavors to blend.
Adapted from Ina Garten's Barefoot Contessa Parties
Adapted from Ina Garten's Barefoot Contessa Parties
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Grilled Herb Shrimp with Remoulade

Grilled Herb Shrimp with Remoulade
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Herbed Shrimp
  1. 2 pounds large shrimp (16-20 per pound), peeled & deveined, tails left on
  2. 3 cloves garlic, minced
  3. 1 medium yellow onion, small-dice
  4. 1/4 cup minced fresh parsley
  5. 1/4 cup minced fresh basil
  6. 1 tablespoon minced fresh rosemary
  7. 2 teaspoons Dijon mustard
  8. 2 teaspoons kosher salt
  9. 1 teaspoon dry mustard
  10. 1/2 teaspoon freshly ground black pepper
  11. 1/4 cup olive oil
  12. 1/2 teaspoon grated lemon zest
  13. 1 lemon, juiced
Remoulade Sauce
  1. 1 cup mayonnaise
  2. 1/4 cup Dijon or Country Style mustard
  3. 1/4 cup finely chopped cornichons
  4. 2 tablespoons prepared horseradish
  5. 2 tablespoons minced fresh parsley
  6. 1 small shallot, minced
  7. 1 garlic clove, minced
  8. 1 tablespoon white wine vinegar
  9. 1 teaspoon fresh lemon juice
  10. 1 teaspoon hot sauce
  11. 1 teaspoon paprika
  12. 1/4 teaspoon cayenne pepper
Herbed Shrimp
  1. Combine all the ingredients and allow the shrimp to marinate for 1 hour at room temperature or cover and refrigerate for up to 1 day.
  2. Soak bamboo skewers in water for at least 30 minutes, and up to 3 hours. Thread 4 shrimp on a 12 inch skewer.
  3. Heat and brush grill with oil to prevent the shrimp from sticking. Grill the shrimp until pink and opaque, about 2 minutes per side. Serve with remoulade sauce.
Remoulade
  1. Combine all ingredients in a medium bowl and stir well.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Take it Slow by Lynn Dugan

Savor – Relax – Reflect – Connect – Cherish – Celebrate – Delight – Share

lynnblog1These words are often compromised in our fast-paced culture.  But last month, when I had the opportunity to visit my Great Aunt Angie in Italy, I was reminded of how important they are to remember to prioritize in our busy lives. Angie and my Uncle Gino used to own a neighborhood restaurant in Chicago.  After Uncle Gino passed, she returned to Lammari, her small Italian hometown in Tuscany.  In August, I was able to see her for the first time since she left Chicago twenty years ago!

Angie lives on a property that she shares with her sister Renatta, Renatta’s grown children, and their families. They invited my oldest daughter and I to their homes for dinner and we had the chance to meet and share a meal with Angie’s extended family for the first time.

We spent several hours at the alfresco dining table, surrounded by all of the family, greeting each other, eating, talking, laughing, and reminiscing. In fact, if it had not lasted several hours, we would not have been able to enjoy all of the delicious food they prepared for us. The first course was a hearty lasagna followed by a pair of salads – tomato with red onions and leafy greens. Next we were served plates of thinly-sliced roast pork and roast beef with gravy, and sides of oven-roasted potatoes and a zucchini frittata. Of course we enjoyed local wine and to top off the feast, we indulged in almond tart and coffee for dessert.

lynnblog3It was magical to be part this multi-generational meal; everyone brought a plate to the table that they had prepared in their own kitchen.  There was a little competition between everyone’s dishes, a little teasing of the presentation, but lots of love. It was remarkable to see the way they lingered at the table, even the young children, all enjoying each other’s company. There was not a single distraction during dinner from any electronics. I treasured the culture surrounding the meal and hope I can bring this Tuscan experience into my own family by slowing down at mealtime, allowing more time for conversation, and taking time to connect, relax, reflect, and celebrate.  Although an experience like this cannot be fully recreated, even a little change towards taking it slow would make a big difference. And now that my own kids are getting older, this is more doable than a few years ago!

As you try to do the same, enjoy this recipe for Renatta’s Zucchini Frittata.  Even more recipes from Tuscany will be shared at Marcel’s Midday “Tuscan Country Kitchen” that I am teaching on October 26th.   I hope to see you there!

Renatta’s Zucchini Frittata
Serves 6
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Ingredients
  1. 5 large eggs
  2. 1/2 teaspoon salt
  3. Freshly ground black pepper, to taste
  4. 1/2 cup freshly grated Parmigiano-Reggiano
  5. 4 tablespoons olive oil
  6. 1 large onion, diced
  7. 1 pound zucchini, cut in half lengthwise and into 1/4–inch slices
  8. 2 tablespoons fresh Italian parsley, chopped
  9. 2 tablespoons fresh basil, cut into chiffonade
Instructions
  1. Preheat broiler.
  2. Crack and beat eggs in a bowl. Add grated cheese and season with salt and pepper, set aside. In a 10-inch skillet, heat 2 tablespoons olive oil. Sauté onion until it begins to caramelize - about 5 minutes. Add zucchini to the skillet and cook over medium heat for about 5 minutes until zucchini is tender but not soft, and excess liquid is cooked off (drain off any extra liquid if present when zucchini is finished cooking). Add parsley and basil. Drizzle remaining olive oil around pan and heat while evenly distributing pan contents.
  3. Give eggs a quick stir and pour into pan. Immediately reduce to low heat and cook until eggs are just set, about 12-15 minutes.
  4. To finish the cooking, slide pan 6 inches under broiler until the top is golden (1-2 minutes). Please be careful not to overcook.
  5. The frittata can be slid onto a serving plate after edges are loosened with a knife. Serve warm or cold, cut into wedges. Enjoy slowly, just as Renatta, Angie, and all of my family in Italy would do!
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

A New Kind of Lunch/Snack: Triangle Sushi (Samgak Kimbap) by Jenny Chang

TriangleSushiHaving grown up in a traditional Korean home, there were many dishes that I was often embarrassed or afraid to introduce to my friends. Kimbap was one of them. I distinctly remember going on a preschool field trip to the circus where my mom had to pack a lunch for me to eat on the bus. My mother, having only known what kids in Korea ate for lunches, packed me two rolls of kimbap (aka. Sushi) neatly packed in what would today be known as a bento box. I looked around me and saw my fellow classmates eating ham or PB&J sandwiches, and so desperately didn’t want to be different with my rice rolls and seaweed.  It was mortifying as a 5 year old to open my lunch and have to quickly eat my rice rolls to avoid as many “What is that?” questions from classmates. Who in preschool wants to be different? Certainly not me.

Flash forward thirty years later, and I have a different story to share. You see, my oldest son (who is now 12) loves kimbap and his favorite is triangle kimbap. He begs me every year to send him to school with these cute rice triangles and every year I turn him down. You see, I’m still scarred by my own experience in school where bringing something different and foreign for lunch made me somehow not normal.  Succumbing to his ongoing request, I finally relinquished and sent him to school with seasoned rice and nori. Unsurprisingly, many of his friends asked what it was, but truly out of curiosity. Even more to my surprise many of them asked if they could try it. And some even LIKED it!!!

Triangle kimbap is a staple snack, lunch or even light dinner in our home. It’s a quick meal that can be made from staple pantry ingredients served with a green salad, veggies, or even soup. In fact, often in Korea, it is served alongside miso soup. Through my son and his adventurous classmates, I’ve learned that children today are far more open to trying new things and certainly more exposed to other cultures and food. It’s encouraging to see that my children can enjoy what they like, when they like it without fear or trepidation that someone might be offended by their snack or lunch. It’s comforting to know that our world and society has developed into a food-loving domain where all cultures are not only celebrated and appreciated but also sampled! Mash-shee-suh (Yummy in Korean)!

Tuna Triangle Sushi (Samgak Kimbap)
Yields 6
A delicious Korean snack.
Print
Ingredients
  1. 3 cups of cooked rice (can also substitute half with brown rice)
  2. 1 T. toasted sesame oil
  3. ¼ t. toasted sesame seeds (optional)
  4. ½ t. salt
  5. 1 t. rice vinegar
  6. tuna in oil, drained (I love the white tuna sold at Marcels)
  7. 3 sheets of sushi nori (cut in half)
  8. ¼ cup water
Instructions
  1. Gently mix cooked rice with sesame oil, salt, vinegar, and sesame seeds. Place the triangle mold* on the top half of the ½ sheet of sushi nori and fill 1/3 with the seasoned rice. Add a small amount of tuna on top of the seasoned rice (about ½ tablespoon) and fill triangle mold with more seasoned rice. Tap with the top of the mold and push the rice through the mold using the top. Fold over the bottom half of the sushi nori over the rice triangle and fold sides down. Dip fingertips into the water and gently rub some water on the top sides of the nori still folded down and fold over the triangle.
Notes
  1. *Sushi Triangle Molds are available at most Asian grocery stores
  2. I often use tuna, but this dish can be prepared using cooked salmon, chicken, beef or even pickled vegetables. Just be sure that whatever you use to fill the triangle doesn’t have any liquid, as excess liquid can make the rice watery.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Cheddar BLT Burgers with Tarragon Russian Mayonnaise

Cheddar BLT Burgers with Tarragon Russian Mayonnaise
Serves 6
Print
Sauce
  1. 1/2 cup mayonnaise
  2. 1/3 cup ketchup
  3. 1 T. red wine vinegar
  4. 1 T. grated onion
  5. 1 T. chopped parsley
  6. 1 T. chopped tarragon
  7. 1 t. Worcestershire sauce
Burgers & Condiments
  1. 12 ounces thickly sliced bacon
  2. 2 1/2 pounds ground beef chuck
  3. 2 t. kosher salt
  4. 1/2 teaspoon freshly ground pepper
  5. 2 T. unsalted butter, melted
  6. 3 ounces sharp cheddar cheese, cut into 6 slices (We used Hook's 2 Year Cheddar)
  7. 6 Brioche buns, split and toasted
  8. 6 lettuce leaves
  9. 6 slices tomato
  10. 6 thick slices red onion
Sauce
  1. In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.
Bacon
  1. In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces.
Burgers
  1. Gently mix the ground chuck with the ground chuck, salt and pepper. Form the meat into six 4-inch patties, about 1 1/4 inches thick. Transfer the burgers to the grill (medium - high heat) and brush with some of the melted butter. Grill over high for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt. While you are grilling the burgers, grill the red onion slices.
Assemble
  1. Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, grilled red onion and bacon. Close the burgers, cut in half and serve right away.
Adapted from Laurent Tourondel, Food & Wine Magazine
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Provençal Potato Salad

Provençal Potato Salad
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French Potato Salad
  1. 1 pound small white boiling potatoes
  2. 1 pound small red boiling potatoes
  3. 2 T. good dry white wine
  4. 2 T. chicken stock
  5. 3 T. Champagne vinegar
  6. 1/2 t. Dijon mustard
  7. 2 t. kosher salt
  8. 3/4 t. freshly ground black pepper
  9. 10 T. good olive oil
  10. 1/4 cup minced scallions (white and green parts)
  11. 2 T. minced fresh dill
  12. 2 T. minced flat-leaf parsley
  13. 2 T. julienned fresh basil leaves
Provençal Potato Salad
  1. 1 recipe French Potato Salad
  2. 1/2 pound haricots verts, stems removed
  3. 1 6-ounce can Italian tuna, drained and flaked
  4. 1/2 cup capers, drained
  5. 1 cup halved cherry tomatoes
  6. 1/2 cup small-diced red onion
  7. 1/2 cup black olives, pitted
  8. 6 hard-cooked eggs, peeled and quartered, optional
  9. 6 anchovy fillets, optional
French Potato Salad
  1. Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in half (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
  2. Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
Provençal Potato Salad
  1. In a pot of boiling salted water, blanch haricots verts for 3 to 5 minutes, until barely tender. Drain and immerse into ice water for 5 minutes. Drain again.
  2. In a large bowl, combine the haricots verts with the potato salad, tuna, capers, tomatoes, onions, olives, eggs, and anchovy fillets. Serve at room temperature.
Adapted from The Barefoot Contessa Cookbook
Adapted from The Barefoot Contessa Cookbook
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/