The Best Shortcake July 9, 2013 by Jill Foucre Leave a Comment The Best Shortcake 2013-07-09 11:35:13 Print Ingredients 2 cups all-purpose flour ½ teaspoon salt 1 Tablespoon baking powder 2 Tablespoons sugar 8 oz. unsalted butter, chilled 1 egg, well beaten 2/3 cup heavy cream Instructions Preheat oven to 400 degrees. Blend dry ingredients. Cut in butter, mix egg and cream. Add to dry ingredients. Spoon into 9inch square or round greased baking pan. Bake for 15 to 20 minutes. Cut into squares or pie pieces and spoon berries and top with rich sweet whipped cream. By Jean True Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pan Seared Cod with Fennel Ragout July 9, 2013 by Jill Foucre Leave a Comment Pan-Seared Cod with Fennel Ragout 2013-07-09 11:27:51 Print Ingredients 4 slices bacon, cut crosswise into 1/4-inch-wide strips 3 Tablespoons olive oil 2 large bulbs fennel, stalks trimmed and discarded, each bulb cut into 8 wedges salt freshly ground black pepper 1 3/4 cups low-sodium chicken broth 2/3 cup heavy cream ½ cup chopped, drained oil-packed sun-dried tomatoes 3 large garlic cloves, finely chopped 4 (7-oz) pieces cod, scrod, or halibut fillet (each about 1 inch thick) 1 Tablespoon Dijon mustard chopped parsley for garnish Instructions In a large sauté pan cook the bacon over moderate heat, stirring occasionally, until slightly crisp, 6 to 8 minutes. Using a slotted spoon transfer the bacon to a bowl. Add 1 Tablespoon olive oil to the sauté pan, then add the fennel. Season with salt and freshly ground black pepper and sauté over moderate heat, turning occasionally, until lightly browned, 6 to 8 minutes. Add the broth, cream, tomatoes, and garlic to the fennel and cook, partially covered, over moderately low heat, stirring occasionally, until the fennel is tender and the cream is slightly thickened, about 20 minutes. Meanwhile, warm the remaining 2 Tablespoons olive oil in a large nonstick skillet over moderately high heat until hot but not smoking. Season the fillets with salt and pepper. Sauté 4 minutes. Turn over and sauté until just cooked through, about 3 minutes more. Stir the mustard and bacon into the fennel ragout and season with salt and pepper. Divide the fennel ragout among 4 heated serving plates. Place the cod on top of the ragout. Garnish with the chopped parsley and serve. By Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Saskatoon Fruit Salad with Ginger Lime Syrup July 9, 2013 by Jill Foucre Leave a Comment Saskatoon Fruit Salad with Ginger Lime Syrup 2013-07-09 11:18:45 Print Ingredients 2 cups fresh saskatoon berries 4 medium kiwi, peeled, halved lengthwise, then sliced crosswise 1 large ripe mango, peeled, pitted, and cut into bite-size pieces ½ cup sugar ½ cup water The zest of two limes 1 2-inch piece of ginger, peeled and rough chopped Instructions Combine the blueberries, kiwi, and mango in a medium serving bowl and set aside. Combine the sugar, water, lime zest, and ginger in a small saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar; bring to a gentle boil then remove from heat. Let syrup seep for 30 minutes or so for flavors to develop. Strain syrup into a separate bowl. Drizzle syrup over fruit and gently toss. Cover and refrigerate until chilled. Gently toss before serving. By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Crispy Chicken with Green Onion Pesto July 2, 2013 by Jill Foucre Leave a Comment Crispy Chicken with Green Onion Pesto 2013-06-27 12:55:17 Print Ingredients 6 boneless chicken breast 6 bone-in, skin on chicken pieces, thighs, breasts, your choice 8 oz pea shoots, rinsed and chopped in thirds 2 cups fresh spring peas, blanched 1 cup cilantro 4 green onions, chopped (white and green) 2 cloves garlic 3 teaspoons grated ginger ¼ cup olive oil 1 Tablespoon soy sauce To make the green onion pesto Place the cilantro, green onions, garlic, ginger, oil, and soy in a food processor and process for 1-2 minutes until smooth. Set aside. Directions for Chicken Loosen the skin from each chicken piece to create a pocket Spread an equal amount of pesto under the skin of each piece, using your fingers to spread the pesto around to cover all areas of the chicken. Pull the skin back to cover the pesto. Heat a sauté pan with canola or grapeseed oil. Once hot, add chicken, skin side down to the pan. Pan sear the chicken until the skin is nicely browned, turn chicken and repeat of the opposite side. Place chicken in a 425-degree oven to finish off – a meat thermometer should register 165. Toss the spring peas and the pea shoots with the remaining pesto. To serve; lay a bed of the pea shoots and spring peas on the plate and top with chicken. By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Buttered Radishes July 2, 2013 by Jill Foucre Leave a Comment Buttered Radishes 2013-06-30 21:09:58 Print Ingredients A large bunch of radishes, tops removed, rinsed and retained (can combine red radishes with the icicle radish for more color) ¼ cup softened (not melted), unsalted butter 2 Tablespoons minced shallot 2 Tablespoons finely chopped fresh chives* 2 teaspoons finely chopped rosemary* 2 teaspoons chopped fresh thyme* 1 teaspoon kosher salt 1 garlic clove, minced (*any combination of fresh herbs is fine. This herb butter will keep for months in the refrigerator or roll into a tube shape, wrap in waxed paper and freeze for future use – makes a great hostess gift for a summer party!) Thin white bread, crusts removed or French bread sliced and toasted slightly. Instructions Combine butter, shallots, chives, rosemary, thyme, salt, and garlic in a small bowl and stir well. Rough chop radish tops and set aside for garnish. Slice radishes into small half moons. Spread bread with butter, add radishes and garnish with radish greens. Serve room temperature Notes The slender Icicle radish delivers a rich spicy flavor. Usually about five to six inches in length, the pure white flesh is milder than the common red radish. Consistent in flavor, the texture is extra crisp. Diced, sliced or slivered, raw icicle radishes add crispy texture to salads and relishes. If you’ve never roasted radishes before, you are missing out. Toss radishes with a bit of olive oil and sprinkle with salt. Roast on a sheet pan at 425 degrees for about 15-20 minutes. Delicious! Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/