Archives for July 2013

Smart Women Crave Good Company by Anne Farnum

Last month I hosted Card Club…60’s theme.  What screams vintage 60’s more than my Smart Women tray and coasters? Why, nothing at all! The Smart Women Company, “Wants women to know that the things we do make a difference. By living and breathing our politics and convictions on a daily basis, (whether we’re running errands, running the office, or running FOR office) Smart Women change the world every day.” How perfect is that? 

Smart Women products are my go-to hostess gift.  They are suitable for every occasion and for women of all ages.  They are affordable, fun and unforgettable!  And proceeds from the tray go to the Boys and Girls Club of America!  My tray and coaster supply sit permanently on my dining room buffet with my vintage-inspired cocktail glasses and they put a smile on my face every time I walk by. 

Card night was a huge success.  As the ten of us sat around my dining room table for four hours, playing six hands of cards, we put the worries of the day behind us.  For one evening some forgot about sick parents, others about work, children’s activities and overall day-to-day responsibilities.  In the spirit of Smart Women, we drank, ate, laughed and shared.  And in the end, we realized that we really are a bunch of smart women who do so much every day and who need a break once in a while just to have fun, celebrate and enjoy each other and all of the amazing things we do.  Thanks, Smart Women!  Next month’s card club theme…the 70’s.  Groovy, baby!

Cauliflower Steaks

Cauliflower Steaks
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Ingredients
  1. 1 head of cauliflower
  2. 2 Tablespoons olive oil
  3. 1 teaspoon fresh lemon juice
  4. salt and pepper to taste
  5. smoked paprika
Instructions
  1. Heat the oven to 425 F.
  2. Remove the tough outer leaves of the cauliflower. Cut the base so that it can stand up without moving around. With a sharp knife, carefully cut slices to have ‘steaks’ that are about 1/2 inch thick.  Lay them without touching on a baking sheet covered with aluminum foil or parchment paper.
  3. In a small bowl, whisk the olive oil and lemon juice.  Brush each side of the cauliflower slices with a very thin coating of the mixture.  Season with salt, pepper, and smoked paprika (or use other spices you like*).
  4. Place the baking sheet in the oven and roast for 15 to 20 minutes.  Turn the slices around, and roast for 10 more minutes, or until the edges start to brown.
  5. Alternately, cauliflower steaks can be grilled on a gas or charcoal grill with the same results.
Notes
  1. *cauliflower goes well with many flavors: curry, cumin, chili pepper, coriander…  match your meal and your taste buds!
Adapted from "You Can Trust a Skinny Chef", by Allison Fishman
Adapted from "You Can Trust a Skinny Chef", by Allison Fishman
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

The Citrus Fizz

The Citrus Fizz
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Ingredients
  1. 1 oz Quince & Apple Citrus syrup
  2. 1 oz vodka
  3. 2 dashes orange bitters
  4. 2 oz club soda
Instructions
  1. Mix syrup, vodka and bitters in a glass with ice. Add club soda, stir and garnish with an orange twist.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Cucumber Mojito

Cucumber Mojito
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Ingredients
  1. 2 sprigs fresh mint
  2. 2 lime wedges
  3. 1 oz Quince & Apple Lime and Cucumber syrup
  4. 2 oz rum
  5. Club soda
Instructions
  1. Muddle mint and lime in a salt-rimmed glass. Add syrup and fill glass with ice. Top with rum and club soda. Enjoy!
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Lemon Broccoli and Bow Tie

Lemon Broccoli and Bow Tie
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Ingredients
  1. 8 cups broccoli florets (4 heads)
  2. ½ lb farfalle (bow tie) pasta
  3. 2 Tablespoons butter
  4. 2 Tablespoons extra virgin olive oil
  5. 1 clove minced garlic
  6. 1 lemon, zested
  7. ½ teaspoon fresh ground black pepper
  8. Kosher salt
  9. ½ lemon freshly squeezed
  10. ¼ cup toasted pine nuts
  11. Fresh grated Parmigiano-Reggiano
Instructions
  1. Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon. Place in a large mixing bowl and set aside. In the same water, cook the farfalle according to the package directions. Drain and add to the broccoli. In a small sauté pan, heat the butter and oil and cook the garlic and lemon zest over medium heat for 1 minute.
  2. Off heat, add salt and pepper to taste and lemon juice and pour over the broccoli and pasta.
  3. Sprinkle with pine nuts and cheese. Toss well.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Risotto with Smoked Gouda and Caramelized Cauliflower

Risotto with Smoked Gouda and Caramelized Cauliflower
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Ingredients
  1. 1 large white onion, diced
  2. 4 cloves of garlic, minced
  3. 1 cup Arborio rice
  4. 3 cups chicken stock
  5. 1 ½ cups Smoked Gouda Cheese, shredded
  6. 1 head of cauliflower, trimmed
  7. Olive Oil
  8. Salt and Pepper to taste
Instructions
  1. Preheat oven to 425 degrees. Sprinkle the cauliflower with olive oil, salt and pepper. Roast until the cauliflower starts to turn a golden color, about 6 minutes.
  2. Add olive oil to a sauce pan and heat through. Add the diced onion and cook until translucent, then add the garlic and cook until you are just able to smell it. Add the rice and stir to coat the rice with the onion and olive oil. Start adding the stock about ¼ cups at a time. Continue to stir until most of the liquid is absorbed, then add more stock again ¼ cup at a time. Continue this way until the rice is al dente. Once the rice reaches this point add the shredded cheese and caramelized cauliflower a little at a time. You may need to stir in some stock as well with the cheese.
  3. Season with salt and pepper and serve with some of the shredded Gouda on top.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Vietnamese-style Rice Noodle Salad with Chicken and Peanuts

Vietnamese-style Rice Noodle Salad with Chicken and Peanuts
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Ingredients
  1. 8 ounces dried rice noodles (about 1/4-inch)
  2. 1 pound boneless, skinless chicken breast, cut into 3/4-inch pieces
  3. 1/2 cup fresh lime juice (4-5 small limes)
  4. 1/4 cup finely chopped fresh cilantro
  5. 2 Tablespoons fish sauce
  6. 2 Tablespoons sugar
  7. 1 Tablespoon minced ginger
  8. 3 large cloves garlic, minced
  9. 1 small jalapeno pepper, minced
  10. Sea salt and freshly ground pepper
  11. 8 cups thinly sliced Napa cabbage (from 1/2 large head)
  12. 1 cup shredded carrots
  13. 1 large cucumber, peeled if desired, cut into 1/2-inch dice
  14. 5 medium radishes, thinly sliced
  15. 1 cup fresh mint leaves
  16. 1/2 cup salted peanuts, coarsely chopped
Instructions
  1. In a small bowl, combine the lime juice, cilantro, fish sauce, ginger, garlic, and jalapeno. Let this sit for at least 10 minutes.
  2. Sauté chicken breast in non-stick skillet with 2 teaspoons olive oil. Season with salt and pepper. When cooked (opaque throughout), remove from heat. Set aside.
  3. Bring a large pot of water to a boil. Add rice noodles and stir immediately. Cook util the noodles are just tender (check in 4 minutes, cook no longer than 6 minutes total). Drain, rinse with cold water until noodles are cool. Drain well.
  4. In a large bowl, combine the noodles, chicken, cabbage, carrots, cucumber, radishes, and mint leaves. Toss thoroughly with dressing. Serve on individual plates garnished with peanuts. Enjoy!
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Shaved Beet, Radish, and Pea Shoot Salad with Orange Balsamic Drizzle

Shaved Beet, Radish, and Pea Shoot Salad with Orange Balsamic Drizzle
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Ingredients
  1. 2 bunches of radish, tops and root removed
  2. 4-6 beets, tops and root removed, and peeled
  3. 1 cup fresh peas
  4. 1 cup pea shoots
  5. Orange balsamic
Instructions
  1. In a pot of boiling water, blanch the peas by dropping them in the water for 2-3 minutes and then immediately transferring them to a boil of ice cold water. Drain and set aside. Cut the radishes in half and then thinly slice; alternately, slice on a mandolin. Using a mandolin, slice the beets into thin slices. To serve, on a salad plate, line with a base of pea shoots, top with radish slices and beet slices, sprinkle with fresh peas. Dust with Maldon* sea salt. Drizzle with orange balsamic and serve.
Notes
  1. Most root vegetables, when sliced very, very thin may be eaten raw. The carrots and the kohlrabi (thinly sliced) may be added to this salad as well. In lieu or in addition to the peas and pea shoots, the sugar snap peas and the summer squash would also be delicious included in the mix. The result will be colorful and tasty!
  2. *Any fine sea salt will be fine
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Sautéed Swiss Chard with Roasted Tomatoes

Sautéed Swiss Chard with Roasted Tomatoes
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Ingredients
  1. 2 lbs. Swiss chard, main stem removed and chopped fine, leaf rough chopped
  2. 2 large shallots, finely chopped
  3. 3 large cloves garlic, minced
  4. Pinch of crushed red pepper flakes
1 tsp. fresh lemon juice
  5. 1 lb. cherry or grape tomatoes
  6. Olive oil
  7. Kosher salt
Instructions
  1. In the large sauté pan, over medium heat, heat olive oil, and add shallots and the chopped chard stems to the pan. Sauté for 3-5 minutes to soften and brown.
  2. Add the, garlic, red pepper flakes and lemon juice; sauté an additional 2-3 minutes
  3. Add in the rough chopped chard and sauté lightly until just wilted. Remove from heat and toss with roasted tomatoes
  4. Roasted Tomatoes
  5. In a large bowl, toss tomatoes with a bit of oil and sprinkle with salt. Spill tomatoes onto a parchment lined sheet pan and roast in a 425 degree oven for 20 minutes or until tomatoes have burst and are slightly charred. Add to pan with chopped chard and serve warm
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Parchment Wrapped Chilean Sea Bass with Horseradish Cream Sauce

Parchment Wrapped Chilean Sea Bass with Horseradish Cream Sauce
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Ingredients
  1. Sea Bass
  2. 4 8-ounce Sea Bass
  3. 2 oz. Chopped Fresh Thyme
  4. 1 oz. Chopped Fresh Parsley
  5. 1 turnip par cooked and diced
  6. 1/2 bunch chopped Green Onions
  7. 1 yukon potato par cooked and diced
  8. 1 carrot par cooked and diced
  9. 8 ounces of par cooked snow peas
  10. 1 parsnip par cooked and diced
  11. 1 diced roma tomato
  12. Salt and Pepper to taste
  13. Horseradish Cream Sauce- Makes 1 cup
  14. 1/2 cup of heavy cream
  15. 1/2 cup of Sour Cream
  16. 3 Tablespoons Fresh grated horseradish
  17. 1 Tablespoons Fresh thyme leaves
  18. Salt and pepper
  19. 1 Tablespoon lemon juice
Instructions
  1. Sea Bass
  2. Cut Parchment into a perfect 14 inch by 14 inch square. Fold in half and cut into a heart shape. Lay sea bass skin side down on one side of the parchment “heart”. Place vegetables, herbs, salt and pepper on sea bass. Fold the other side of the parchment “heart” over the fish. Carefully attach sides of parchment by folding over the parchment paper. Repeat process with remaining fish. Place parchment wrapped sea bass on sheet trays and roast for 12 to 15 minutes in the oven or until the parchment turns light brown. Open parchment just before serving. Serve with horseradish sauce.
  3. Horseradish Cream Sauce
  4. Combine all ingredients except lemon juice into glass bowl and refrigerate until needed. Finish sauce by whisking in lemon juice. Check seasonings. This is a great sauce to accompany all proteins or vegetables. Can be served warm by heating on lowest melt or simmer feature on burner. Stir constantly to prevent sauce from breaking.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/