Cream of Tomato Soup April 29, 2013 by Geoff Bevington Cream of Tomato Soup 2013-05-23 16:13:25 Serves 16 Served at the 2012 holiday walk Print Ingredients 4 T. butter 2 onions, small dice 3 stalks celery, small dice 3 carrots, small dice 2 garlic cloves 4 T. flour 48 oz. vegetable stock 2 lbs. fresh or canned whole tomatoes, not drained 24 oz. crushed tomatoes 8 oz. heavy cream Instructions • To a large stock pot, add butter • Sweat onions, celery, and carrots over medium high heat until they are tender but not browned, about 8-10 minutes. Salt and pepper • Add garlic and cook for an additional minute or two • Add flour, cook, stirring frequently making a blonde roux, about 6-8 minutes • Add the stock and blend well • Add the tomatoes and the crushed tomatoes • Bring to a boil, then reduce to a simmer for 30-40 minutes • Using an immersion blender, blend soup until smooth • Simmer an additional 15 minutes or so • Add cream and simmer until flavors have melded • Taste and adjust seasoning as necessary By Jill Foucre Adapted from The Professional Chef, The Culinary Institute of America 8th Addition Adapted from The Professional Chef, The Culinary Institute of America 8th Addition Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Jill’s Baked Artichokes & Mushrooms April 29, 2013 by Geoff Bevington Jill's Baked Artichokes & Mushrooms 2013-05-30 16:08:10 Print Ingredients ½ cup butter 1 clove minced garlic 1 pound mushrooms, sliced 2 cups quartered artichoke hearts 2 Tablespoons lemon juice ½ teaspoon oregano 1 teaspoon basil 1 teaspoon salt Ground pepper ½ cup grated parmesan cheese 2 tablespoons bread crumbs Instructions Preheat oven to 350 degrees. Lightly butter 1.5 quart casserole. Melt butter in large skillet. Saute garlic & mushrooms, 5 minutes. Add lemon juice. Add artichoke hearts. Cook 5 minutes longer. Add oregano, basil, salt, & pepper. Cook 1 minute Pour into casserole. Sprinkle with a mixture of cheese and breadcrumbs. Bake 25 – 30 minutes. By Jill Foucre Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Jill’s Spicy Mussels in White Wine April 29, 2013 by Geoff Bevington Spicy Mussels in White Wine 2013-05-30 16:09:53 Serves 6 Print Ingredients 1/3 cup olive oil 1/2 onion, thinly sliced 4 large garlic cloves, chopped 2 teaspoons fennel seeds 1 teaspoon dried crushed red pepper 1/2 teaspoon salt 2 1/4-inch thick lemon slices 1 cup dry white wine 1/2 cup chopped fresh parsley 2 1/2 pounds fresh mussels, scrubbed, debearded 1/2 cup chopped seeded tomatoes Instructions Heat oil in heavy large pot over medium-high heat. Add onion, garlic, fennel seeds, crushed red pepper and salt; sauté until onion is light brown, about 4 minutes. Add wine, lemon slices and 1/4 cup parsley; bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring once to rearrange mussels, about 6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth until reduced to 1 cup, about 3 minutes; season to taste with pepper. Pour broth over mussels. Sprinkle tomatoes and remaining parsley over. Notes 6 Appetizer servings By Jill Foucré Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Kelly’s Pancetta Corn Saute April 29, 2013 by Geoff Bevington Corn Sauté with Pancetta, Potatoes and Peppers 2013-05-30 16:12:35 Print Ingredients 2 Tablespoons extra-virgin olive oil 1-1/2 oz. thinly sliced pancetta (4 to 5 slices) 3 Tablespoons unsalted butter 1 cup diced peppers, color of your choice, or a variety 1 teaspoon kosher salt; more to taste 2 cups medium-diced red potatoes, par-boiled, skins on 2 cups fresh corn kernels (from 4 medium ears) or frozen corn 2 Tablespoons chopped fresh flat-leaf parsley 1 to 2 teaspoons coarsely chopped fresh thyme or oregano Freshly ground black pepper Instructions Heat 1 Tablespoon of the olive oil in a 12-inch sauté pan or Dutch oven over medium-low heat. Add the pancetta and cook, turning occasionally with tongs, until light golden and crisp, 5 to 7 minutes. Transfer the pancetta to a plate lined with paper towels, leaving the fat in the pan. Increase the heat to medium and add 1 Tablespoon of the butter to the fat. When melted and sizzling, add the potatoes. Sauté potatoes until they begin to brown. Add in peppers and continue sautéing, stirring occasionally and scraping up any browned bits from the pancetta, until the potatoes and peppers are golden brown. Add another Tablespoon of the butter; add the corn. Continue sautéing until corn also browns slightly and is cooked through. Remove the pan from the heat; add the fresh herbs, a few generous grinds of pepper and salt. Season to taste with more salt, pepper, or herbs. Crumble the reserved pancetta over top and serve warm. Notes Main Dish: 4-6 servings, Side Dish: 6-8 servings By Chef Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Anne’s Asian Style Fish Fillets with Fresh Spinach April 29, 2013 by Geoff Bevington Anne’s Asian Style Fish Fillets with Fresh Spinach 2013-05-30 16:21:05 Print Ingredients ¼ cup all-purpose flour 1/2 teaspoon black pepper 1 lb thin fresh fillets such as trout or tilapia 2 Tablespoons olive oil 2 Tablespoons rice wine vinegar ¼ cup soy sauce – may be reduced sodium 2 teaspoons minced garlic 2 teaspoons minced bottled ginger 2 teaspoons sesame seeds 12 cups loosely packed fresh prewashed spinach leaves, tough stems removed Instructions Place the flour, black pepper and fish fillets in a Ziploc bag. Shake to coat. Heat the oil on medium high in a sauté pan. Add the fish to the pan and cook on the first side until it begins to brown, about 4 minutes. Turn the fillets and reduce the heat to medium. Cook until lightly browned on the second side and the fish is opaque and begins to flake easily with a fork, about 3-4 minutes. When the fish is done, remove it to a serving plate. Pour the vinegar and soy sauce into the skillet and stir to remove any brown bits from the bottom of the pan. Add garlic, ginger and sesame seeds. Add the fresh spinach and toss to coat in the sauce and to wilt. You may have to cook the spinach in batches, removing the first batch with a slotted spoon to leave the juices in the pan for the second batch and place with the spinach. Place all of the cooked spinach and fish back into the pan over medium low heat and cover. Cook 1 – 2 minutes to reheat. Serve at once using tongs to place spinach on each plate, topping with a fillet. Drizzle remaining sauce over fish. By Anne Lautz Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/