A Repertoire by Amy Patterson June 8, 2017 by Jill Foucre 1 Comment A peek inside of a recipe collection is revealing. Each recipe a star, a collection that inks out a distinct constellation over time – a personal roadmap of traditions, travels, relationships and memories. My file after 20 years in my own kitchen is scattered amidst pages of heavily annotated cookbooks, dog-eared pages of Fine Cooking, vintage cards in my grandma’s ornate script and a healthy pinch of recipes gathered online. Of the thousands of recipes that could be unearthed in my home, there are a handful that reappear time and again – a motley mix that is a representation of my family’s tastes and sensibilities. Years of experimentation have mined out our shining stars: an endlessly adaptable loaf of peasant bread, a dead-simple before school pancake recipe, an aromatic chipotle and cumin burger… Eggplant Dip is my favored appetizer for a party. Every time I whip this up, I am reminded of my Aunt Lois, who clipped this from the Chicago Tribune in the early 90’s. Or if there is a chill in the air, I’ll appear with a retro batch of Hanky Pankies ready to slide into the oven – a dish that could only be reproduced by someone time traveling from an early 80’s avocado-green kitchen in Minnesota. It invariably requires a dash to the supermarket in a clandestine search of Velveeta. (Not an ingredient that Daniel sources at Marché…) Nothing makes me happier than sipping a glass of wine, tending a dish braising on the stovetop and daydreaming of the French countryside. Thus a Sunday dinner chez nous is likely Beef Bourguignon with mashed potatoes or a velvety celery root purée (a relatively recent addition to our repertoire). Another (Italian) candidate would be a long-simmered Bolognese with fresh ribbons of fettuccine helped along by my daughter Lily. A frenzied weekday often culminates with Salsa Chicken. Chicken thighs, 2 bottles of salsa – one red, one green. Gloriously simple and requested often; so little effort for a tasty taco. The award for most requested weeknight dinner is tied between my “signature” Sausage Pasta or Lily’s favorite – Korean Bulgogi Steak with Coconut Jasmine Rice. Almond Cake from my battered and beloved copy of Cooking for Mr. Latte is my go-to dessert. This most delicious of cakes can be topped with seasonally appropriate fruit that improves with a leisurely nap on the countertop. If it is up to Gage, he will request Kahlua Vodka Cake, a nice slice of boozy and boxed Americana from my old colleague’s mother out East. Open my fridge in the summer and you will find a pitcher or two of my Gazpacho – a vibrant melange of fresh vegetables lightly tempered by the addition of country bread and fruity olive oil. This never fails to transport me back to Southern Spain and is perfect for al fresco entertaining on the patio. As we are heading into summer, this is the recipe from my collection that I would love to share with you below. Next week, we are moving to Idaho. As I pack up our home, I am paying extra care to my cookbooks and recipes. I’ve found several snippets from Marcel’s and I know that many of these recipes will slip into my time-honed repertoire and forever remind me of my connection with this magical and delicious little place. These are the things that I will hold onto. Editor’s Note: All of us at Marcel’s and Marché are going to miss Amy and her charming family in our midst. Amy has been with us since the doors opened and her passion for food and eye for the creative have contributed so much. A bientôt, Patterson family! Gazpacho 2017-05-26 18:18:04 Print Ingredients 2 cups day-old country bread, torn into pieces 2 garlic cloves, chopped pinch of cumin (or more to taste) 1/2 teaspoon Kosher salt 3 pounds ripe in-season tomatoes 1 English cucumber, peeled and chopped 1 red pepper, chopped 2 tablespoons red onion 1/4 cup mild extra virgin olive oil 3 tablespoons sherry vinegar 1/4 pound ham (or pancetta), cubed 1 thick slice of country-style bread, little cubes for croutons Instructions Place the bread in a bowl, add cold water to cover, and let soak for 5-10 minutes. Drain the bread and squeeze out excess liquid. Place garlic, cumin, and 1/2 teaspoon Kosher salt in a mortar and, using a pestle, mash them to a paste. Place the tomatoes (lightly sprinkled with kosher salt), cucumber, red pepper, red onion, soaked bread and cumin/garlic/salt paste in a large bowl. Toss to mix and massage everything together. Let stand for at least 15 minutes. Add to blender (it may need to be in 2 batches) along with olive oil. Purée until smooth. Transfer soup to a large bowl and season with sherry vinegar and salt to taste. Refrigerate the gazpacho, covered, until chilled. At least 2 hours. Heat a small skillet to medium heat. Add a tablespoon of olive oil and cubed ham and fry until crisp. Remove to bowl leaving olive oil behind. Add cubed bread and fry until browned. (No need for oil with pancetta) Garnish soup with cubes of ham, croutons and a drizzle of olive oil. By Amy Patterson Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Grilled Chicken and Vegetable Kebabs May 25, 2017 by Jill Foucre Leave a Comment Grilled Chicken and Vegetable Kebabs 2017-05-25 15:30:19 Print Ingredients ½ cup olive oil 2 tablespoons Lemaster Family Kitchen TOSA seasoning mix* 2 pounds boneless, skinless chicken breasts or thighs 1 medium onion 1 zucchini 1 red pepper Instructions Whisk together oil and seasoning mix. Add chicken cut into chunks. Marinate in the refrigerator at least 1 hour or overnight. Heat grill to medium high heat. Cut vegetables into chunks and toss with some more olive oil and TOSA mix to coat. Thread chicken and vegetables on skewers. Grill until chicken is cooked and vegetables are crisp tender. Serve with saffron rice. *Lemaster Family Kitchen TOSA seasoning blend available at Marcels By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Roasted Plum-Apricot Ice Cream September 6, 2016 by Jill Foucre Leave a Comment Roasted Plum-Apricot Ice Cream 2016-09-06 15:20:56 Print Ingredients 4 plums 2 apricots ¾ cup sugar, divided 1/3 cup heavy cream ½ teaspoon vanilla extract 3 drops almond extract Instructions Halve the fruit and pull out stones. Set in a small baking dish, cut sides up. Sprinkle with ¼ cup of the sugar. Roast in a 350 degree F. oven until fruit has collapsed, about 1 hour. Cool to room temperature. Scrape fruit and juices into a food processor along with the remaining ½ cup sugar, cream and extracts; swirl until smooth. Press through a medium mesh sieve into a clean bowl. Chill. Place in an ice cream maker and freeze according to manufacturer instructions, approximately 25 minuntes. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Green Bean and Cherry Tomato Salad August 25, 2016 by Jill Foucre Leave a Comment Green Bean and Cherry Tomato Salad 2016-08-25 15:02:18 Print Ingredients 1 pound green beans 1 pound cherry tomatoes 1 can cannellini or navy beans, drained 1 large shallot 3 T. red wine vinegar salt freshly ground pepper ¾ cup extra-virgin olive oil basil or other herb, optional Instructions Trim green beans and parboil them in salted water until tender. Drain and immediately spread them to cool. Cut tomatoes in half. These steps can be done in advance. For the vinaigrette, peel and dice the shallot finely and put it in a bowl with the vinegar and salt and pepper. Whisk in olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed. Toss the cherry tomatoes with the vinaigrette; this can sit awhile. Do not add green beans or cannellini beans until just before serving or they will discolor from the acid in the vinaigrette. Garnish with basil or another herb. By Alice Waters Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Herb Garden Harvest by Robin Nathan August 18, 2016 by Jill Foucre Leave a Comment I live in Roscoe Village, a great neighborhood in the city, a little west of Wrigley Field, in a house that was built in 1904. While many houses in my neighborhood are either new construction or gut rehabs, our house has only been updated over the past 116 years. By city standards, we have a very large backyard – one of the biggest on the block, and the only one with the original trees. The oak tree is as old as the house, with an enormous trunk and towering branches. Our maple tree is a baby – a mere 60 years old. These trees provide lovely shade – but there is one downfall. Not enough sun for a true garden. Instead, every spring, I line the stone fence surrounding the trees with pots of herbs. They get enough sun to keep going through the summer months. There’s always basil, cilantro, and mint, sometimes rosemary, and this year there is also lavender and oregano. These herbs form the basis of many a weeknight dinner. Sometimes I’ll grab three and puree them with a little white wine vinegar and olive oil to drizzle over quickly grilled chicken, fish, or steak. Or I’ll throw in pine nuts or pistachios and make a quick pesto. Often I don’t even bother with the pureeing and just mince two or three herbs with a little arugula to toss into a quick summer sauté of grape tomatoes, sweet onions and bi-color corn. The fresh taste and color are welcome and delicious, and give new life to old weeknight standbys. You really can’t miss when you combine fresh herbs – just go a little easy on the mint so you don’t end up feeling like you’re eating toothpaste. Have fun and go a little herb crazy! In a few months, this freshness will be a only a memory. 5 Herb Purée 2016-08-18 10:46:19 Print Ingredients 1 cup packed fresh basil leaves ½ cup packed fresh cilantro leaves ½ cup packed fresh arugula leaves 2 T. packed fresh mint leaves 1 T. packed fresh oregano leaves 2 T. white wine vinegar 1/3 cup olive oil salt to taste Instructions Chop all the herbs. Place in a blender or coffee grinder (my favorite, because it really pulverizes the herbs) with the vinegar and oil. Process until completely smooth and creamy. Season to taste with salt. Notes To turn it into a pesto, add a couple tablespoons of a nut and some Parmesan cheese. Serving Ideas: Drizzle on freshly grilled chicken, steak, fish, or pork. Stir into ratatouille or any other fresh veggie sauté. Drizzle over veggie crepes or breakfast eggs. Drizzle over goat cheese and serve with crackers. By Robin Nathan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/