Spicy Ginger Pork Noodles With Bok Choy

Spicy Ginger Pork Noodles With Bok Choy
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Ingredients
  1. 12 ounces baby bok choy (3 or 4 small heads)
  2. 1 inch piece ginger root
  3. Kosher salt
  4. 4 ounces flat rice noodles
  5. 2 tablespoons peanut oil
  6. 1/2 pound ground pork
  7. 3 tablespoons low-sodium soy sauce
  8. 4 teaspoons rice wine vinegar
  9. 1/2 cup thinly sliced scallions
  10. 2 garlic cloves, finely chopped
  11. 1/2 - 1 fresh fresno chile or jalapeño, seeded if desired, thinly sliced
  12. 2 tablespoons toasted sesame seeds
  13. 1 teaspoon sesame oil, more for drizzling
  14. Cilantro and/or torn basil, for serving
Instructions
  1. Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop.
  2. Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.
  3. Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 8-10 minutes. Season with salt, 1 tablespoon soy sauce and 1 teaspoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
  4. Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, ginger, garlic and chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.
  5. Toss noodles, remaining 2 tablespoons soy sauce and 1 tablespoon rice vinegar into the pan. Cook until just warmed through.
  6. Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs.
Adapted from New York Times
Adapted from New York Times
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Lemon Curd Tart

Lemon Curd Tart
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Tart Shell
  1. ¾ cup butter, room temperature
  2. ½ cup sugar
  3. ½ teaspoon vanilla
  4. 1 ¾ cup flour
  5. pinch of salt
Lemon Curd
  1. 2-4 lemons
  2. 1 ½ cups sugar
  3. ¼ pound butter, room temperature
  4. 4 eggs, room temperature
  5. 1/ teaspoon salt
  6. 1 10” baked tart shell
Tart Shell
  1. Preheat oven to 350 degrees. In the bowl of an electric mixer, mix the butter and sugar together until they are just combined. Add the vanilla. Then add the flour and salt. Mix on low speed until the dough starts to come together. Press the dough into a 10” round tart pan, making sure the finished edge is flat. Chill until firm. Place a piece of parchment paper inside the chilled tart. Fill with rice or beans. Bake for 20 minutes. Remove parchment and beans, prick the tart all over with the tines of a fork, and bake again for 20-25 minutes more, or until lightly browned. Allow to cool to room temperature*.
Lemon Curd
  1. Remove the zest from 2 of the lemons, being careful to avoid the white pith.Squeeze enough lemons to make ½ cup juice. Put the zest in a food processor and add the sugar. Process for 2-3 minutes, until the zest is very finely minced. Add the butter, then the eggs, one at a time. Finally, add the lemon juice and salt. Mix until combined. Pour the mixture into a 2 quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The curd will thicken at about 175 degrees. Remove from heat.
  2. Fill the tart shell with the warm lemon curd** and allow to sit at room temperature.
Notes
  1. *Can be made 1 day ahead. Makes one 10” tart shell or 5 4 ½” tart shells.
  2. **Can substitute limes, oranges or grapefruit for equal measures of the lemon zest and juice.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

White Bean Kale Salad with Tahini Dressing

White Bean Kale Salad with Tahini Dressing
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Garlic Croutons
  1. 2 cups white or wheat bread, cubed (day old is best)
  2. 1/4 cup olive oil (or other neutral oil, such as grape seed or avocado)
  3. 1/4 teaspoon garlic powder
  4. 1/4 teaspoon sea salt
  5. 1/4 teaspoon black pepper
Beans
  1. 1 15-ounce can white or butter beans, rinsed and drained
  2. 1 tablespoon fresh lemon juice
  3. 1 tablespoon olive oil
  4. 1/4 teaspoon sea salt
  5. 1 tablespoon fresh parsley, chopped, plus more for topping
Salad
  1. 10 ounces kale, chopped, large stems removed
  2. 2 tablespoons fresh lemon juice
  3. 1 tablespoons olive oil
  4. 1 tablespoon maple syrup
  5. Pinch each sea salt + black pepper
  6. 1 clove garlic, minced
Dressing
  1. 1/3 cup tahini
  2. 1 clove garlic, minced
  3. 3-4 tablespoons fresh lemon juice
  4. 1-2 tablespoons maple syrup
  5. Pinch each sea salt + black pepper
  6. Hot water to thin
Instructions
  1. Preheat oven to 325 degrees F. Add bread cubes to a large mixing bowl. In a separate bowl, whisk together oil, garlic powder, sea salt and pepper, and pour over bread. Toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more. Spread on a bare baking sheet and bake for 15-20 minutes, or until golden brown. Flip/stir at the 10-minute mark to ensure even baking. Set aside.
  2. In the meantime, add drained beans to a small mixing bowl and add lemon juice, olive oil, sea salt, and fresh parsley. Toss to combine. Set aside.
  3. Add kale to a large mixing bowl with lemon juice, olive oil, maple syrup, salt, pepper and minced garlic. Use your hands to massage the kale and break down its texture a bit, and to season the salad.
  4. To prepare dressing, add tahini, garlic, lemon juice, maple syrup, sea salt and pepper to a small mixing bowl. Whisk to combine, then add hot water to thin until pourable. Taste and adjust seasonings as needed. Set aside.
  5. Lastly, add beans, croutons, and 3/4 of the dressing to the kale and toss to combine. Serve with any additional dressing and garnish with vegan parmesan cheese (optional).
Notes
  1. Best when fresh. If serving later, store dressing and croutons separately.
Adapted from The Minimalist Baker
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Easy Easter Entertaining

Entertain with these delightfully easy gourmet “recipes!”  Artfully combine top-quality ingredients with some of our favorite condiments in store for a beautiful springtime buffet.Baguette Slice with Terrapin Ridge Beet Horseradish Mustard and Thinly Sliced Roast Beef

Cucumber Slice with Marché’s Lemon Ricotta, Smoked Salmon and 
American Spoon Caper & Dill Relish

Deviled Eggs* with La Boîte Urfa Turkish Chili Pepper
*Kelly Sears’ Deviled Egg Base Recipe

Baguette Slice with Lara’s Balsamic Onion Jam and Thinly Sliced Smoked Tenderloin

Mini Lemon Scones with Rare Bird Strawberry Rhubarb Jam

American Spoon Bloody Marys

Wolf Moon Hibiscus Spritzers

Pasta Shells with Artichoke Cream and Smoked Chicken

Pasta Shells with Artichoke Cream and Smoked Chicken
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Ingredients
  1. One 8-ounce jar oil-packed artichokes, drained*
  2. Salt and freshly ground pepper
  3. 2 cups heavy cream
  4. 1 tablespoon fresh lemon juice
  5. 1/2 pound medium pasta shells
  6. 3/4 pound skinless smoked chicken breast**, cut into strips
  7. 1 pint cherry tomatoes, quartered
  8. 2 tablespoons finely chopped chives
Instructions
  1. In a small saucepan, season the artichokes with salt and pepper and simmer them in the cream over moderately low heat until very tender, about 12 minutes. Transfer the artichokes and cream to a blender and purée. Add the lemon juice and season with salt and pepper.
  2. In a large saucepan of boiling salted water, cook the pasta until al dente. Drain the shells and return them to the pan. Add the artichoke cream, smoked chicken, tomatoes and chives; season with salt and pepper. Transfer to bowls and serve.
Notes
  1. *Or use frozen artichokes. Do not use the tangy marinated artichokes.
  2. **Make your own smoked chicken breast using Cameron's Stovetop Smoker.
Adapted from Food and Wine Magazine
Adapted from Food and Wine Magazine
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Weekend in Santa Fe by Robin Nathan

I’m a Western girl at heart. Any chance I get, that’s the direction I head, and I’ve just returned from a long weekend in Santa Fe, one of my favorite cities in the American west.

I met a couple longtime girlfriends there (I can’t say “old girlfriends” anymore, since we’re now actually OLD), and we ate and shopped (but mostly ate) our way through the town. If you’re unfamiliar with northern New Mexico and it’s cuisine, there are three ingredients which really define it: Hatch chilies, both green and red, and both HOT; piñon nuts, AKA pine nuts; and blue corn.

As a heat-freak, I love the fire-y Hatch chilies in everything from salsas and enchiladas to pizza and burger toppings. Locals string the red chilies together in the early fall to form ristras, allowing the chilies to dry and provide a ready supply all year. As for piñon nuts, I’ve been munching on them all my life — living on the west coast and spending time in the southwest provided easy access. One of my girlfriends on the trip, a native Midwesterner, was surprised to learn the nuts are actually harvested from pine cones. But not just any old pine tree’s cones will do – they must be from a piñon pine, the short, scrubby looking pine tree that prefers the higher altitudes of northern New Mexico and Arizona.

What’s Left of my Pancake…

Blue corn, however, is perhaps the most exotic of the cuisine’s native ingredients. Originally cultivated by the Hopi tribe of New Mexico and Arizona, blue corn is ground into a powder for use in tortillas and native breads. In the hands of white folks, it’s found it’s way into muffins, pancakes, and even pizza crust. Blue corn provides 20% more protein than white or yellow corn, and has a sweeter, nuttier flavor. Sunday morning found me and my friends feasting on delicious and lightly crunchy blue corn and piñon pancakes at the Plaza Restaurant, one of the oldest restaurants in Santa Fe, and as depicted in the name, right on the main plaza, across from the Native American artisan market. You don’t have to travel to Santa Fe to pick up some blue corn meal – look for Bob’s Red Mill at your local specialty store! Get your hands on some and try these pancakes some weekend morning soon!

Blue Corn and Piñon Pancakes with Piñon Butter
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For Pancakes
  1. 1 ½ cups all-purpose flour
  2. 1 ½ cups blue corn meal
  3. 1 tablespoon baking powder
  4. 3 tablespoons sugar
  5. Salt to taste
  6. 2 eggs
  7. 2 ½ cups milk
  8. ½ cup buttermilk
  9. ¼ cup unsalted butter, melted and cooled
  10. ½ C. Piñon pine nuts
  11. Additional melted butter for griddle
For Butter
  1. 1 stick unsalted butter, room temperature
  2. 1 tablespoon honey
  3. 3 tablespoons piñon pine nuts
  4. Salt to taste
  5. Confectioner’s sugar or maple syrup for serving
Make the Butter
  1. Using a small spatula, combine the butter, honey and piñon nuts in a small bowl and season to taste with salt. Set aside at room temperature. (Refrigerate if making more than an hour in advance, bring to room temperature before using.)
Make the Pancakes
  1. Place dry ingredients in a large bowl and whisk to blend. Combine the eggs, milks and melted, cooled butter in a smaller bowl or large glass measuring cup. Whisk to blend, then pour into dry ingredients. Stir with a wooden spoon until just incorporated, the batter should still be a bit lumpy.
  2. Preheat a griddle to moderate heat (350 if it has a thermostat.) Lightly butter the griddle and ladle the batter onto the griddle to form the pancakes. Sprinkle with a few of the pine nuts and cook until the underside is golden, about 2-4 minutes. Turn and cook the other side. Transfer to a platter and hold in a warm oven until all the batter has been used.
  3. To serve, pile onto plates and dollop with the soft piñon nut butter. Sprinkle with confectioner’s sugar or drizzle lightly with maple syrup and enjoy.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Turkey Burgers with Moroccan Spiced Aioli

Turkey Burgers with Moroccan Spiced Aioli
Serves 4
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Ingredients
  1. 1/2 teaspoon cumin seeds
  2. 1/2 teaspoon coriander seeds
  3. 1/2 cup mayonnaise
  4. 2 tablespoons extra-virgin olive oil
  5. 2 teaspoons fresh lemon juice
  6. 1 1/2 teaspoons smoked paprika
  7. 1 garlic clove, minced
  8. 1 pound ground turkey (preferably dark meat)
  9. 4 1/3 -inch-thick red onion slices
  10. 1 large red bell peppers, quartered
  11. 4 slices white cheddar cheese
  12. 4 brioche hamburger buns
  13. Arugula
Aioli
  1. Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper.
Burgers
  1. Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger.
  2. Prepare grill (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side.
  3. Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli and some arugula. Cover burgers with bun tops and enjoy.
Adapted from Bon Appetit
Adapted from Bon Appetit
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Chive Risotto Cakes

Chive Risotto Cakes
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Ingredients
  1. Kosher salt
  2. 1 cup uncooked Arborio rice
  3. 1/2 cup Greek yogurt
  4. 2 extra-large eggs
  5. 3 tablespoons minced fresh chives
  6. 1 1/2 cups grated Italian fontina cheese (5 ounces)
  7. 1/2 teaspoon freshly ground black pepper
  8. 3/4 cup panko (Japanese dried bread flakes)
  9. olive oil
Instructions
  1. Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.
  2. Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
  3. When ready to cook, preheat the oven to 250 degrees F.
  4. Spread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve.
Adapted from Barefoot Contessa Back to Basics Cookbook
Adapted from Barefoot Contessa Back to Basics Cookbook
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Bacon Caramelized Brussels Sprouts

Bacon Caramelized Brussels Sprouts
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Ingredients
  1. 5 slices thick cut bacon, cut into roughly 1/2-inch squares
  2. 1 pound brussels sprouts, each sprout cut in half
  3. 2 tablespoons olive oil
  4. 1 teaspoon salt
  5. 1/2 teaspoon black pepper
Instructions
  1. Place a 10-inch cast iron skillet over medium heat. Add the chopped bacon and sauté until slightly cooked but not crispy. Remove from pan with a slotted spoon or spatula and set aside.
  2. Add the brussels sprouts, olive oil, salt, and pepper and sauté until the brussels sprouts soften and turn a brighter and deeper shade of green, about 10 minutes, stirring every 2 to 3 minutes.
  3. Add the bacon to the pan and stir to combine. Continue cooking until the bacon is crispy and the brussels sprouts have turned golden around the tips and are relatively soft when pierced with a fork, about 6 to 8 minutes more, stirring every 2 minutes.
Adapted from FINEX USA
Adapted from FINEX USA
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Panko Crusted Salmon

Panko Crusted Salmon
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Ingredients
  1. 2/3 cup panko (Japanese bread crumbs)
  2. 2 tablespoons minced fresh parsley
  3. 1 teaspoon grated lemon zest
  4. 1 clove of garlic - minced
  5. Kosher salt and freshly ground black pepper
  6. 2 tablespoons good olive oil
  7. Four 6 to 8 ounce salmon fillets, skin on
  8. 2 tablespoons Dijon mustard
  9. 2 tablespoons vegetable oil
  10. Lemon wedges, for serving
Instructions
  1. Preheat the oven to 425 degrees.
  2. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
  3. Place the salmon fillets, skin side down, on a board. Mix the garlic and mustard together. Generously brush the top of the fillets with mustard mixture and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
  4. Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
  5. Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned.
  6. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
Adapted from Barefoot Contessa How Easy is That? by Ina Garten
Adapted from Barefoot Contessa How Easy is That? by Ina Garten
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/