Thai Spring Rolls July 2, 2013 by Jill Foucre Leave a Comment Thai Spring Rolls 2013-06-30 20:54:53 Print Ingredients Rice noodles, cook according to pkg. instructions 1 large cucumber, peeled, seeded, cut into julienne 1-2 large carrots, peeled and grated red or yellow pepper, cut into julienne fresh cilantro fresh mint juice of 1 lime salt to taste bibb lettuce rice papers Cooked shrimp, cut in half lengthwise Dipping Sauce 1/2 cup soy sauce 1/4 cup rice vinegar 1 Tablespoon grated green onion 1/2-1 teaspoon grated fresh ginger 1 clove garlic, minced 2 teaspoon sugar 1 teaspoon sesame oil 1 teaspoon fish sauce Instructions Heat water in a large fry pan until hot, but not boiling. Dip wrapper in water to soften. Lay wrapper on surface. Combine vegetables, squeeze some lime and add some salt. Place 4 pieces of shrimp on wrapper, then a few cilantro and mint leaves, followed by some noodles and a combination of each vegetable. Roll wrapper as you would roll a burrito. Combine dipping sauce ingredients. Serve with Spring Rolls. **Can omit shrimp, or add chicken or tofu. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Strawberry Rhubarb Crostata July 2, 2013 by Jill Foucre Leave a Comment Strawberry Rhubarb Crostata 2013-06-30 20:50:25 A delicious crostata using the bounty of summer. Print Ingredients for Dough 2 cups all purpose flour, plus extra for dusting the board 3 Tablespoons sugar Pinch of salt 1½ sticks unsalted butter, cold, cut into cubes ½ cup ice water Ingredients for Filling 3 ½ cups fresh strawberries (1 lb) cut into thick slices 1 cups chopped rhubarb ¼ cup packed light brown sugar 1 ½ Tablespoon all purpose flour 2 Tablespoons orange juice Dough Blend flour, sugar, and salt in food processor. Add butter and cut in, using on/off turns, until coarse meal forms. Add ice water. Turn on until dough gathers into a ball. Flatten into disk. Wrap in plastic; refrigerate 1 hour. NOTE:(Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.) Filling In a large bowl, mix the fresh berries, rhubarb, brown sugar, flour and OJ to thoroughly coat fruit. Let marinate, stirring once or twice while you roll out the dough. Assembly Preheat oven to 450. Working on a floured surface, roll out the dough to a circle about 12-14 inches in diameter. Place the circle on a large parchment lined sheet tray. Using a slotted spoon, place the fruit in the center of the dough leaving a border of about 2 inches. Pour any accumulated fruit juices over the fruit. Drape the edges of the dough over the filling and press down lightly to crimp the edges. The dough will not cover all the fruit. Brush the exposed crust with an egg wash. Bake for 20-25 minutes or until the dough is a light golden brown, the fruit in the center looks soft and the juices are bubbling. Cool for 5 – 10 minutes before cutting. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Naked Lunch Burrito July 2, 2013 by Jill Foucre Leave a Comment Naked Lunch Burrito 2013-06-30 21:19:15 Print Ingredients 2 cups cooked pinto beans 1 can sweet corn, drained 2 cups cooked brown rice ½ cup shredded cheddar cheese Your favorite salsa* Optional toppings: cherry tomatoes, avocado, non-fat plain Greek yogurt. *Your Favorite Salsa (Makes 2 cups) 2 cups chopped tomatoes 1/3 cup chopped sweet onion 2 tablespoons chopped cilantro 2 tablespoons lime juice 1 jalapeno pepper, seeded and finely chopped ½ teaspoon sea salt ¼ teaspoon cumin Place all ingredients into a small bowl. Toss well and chill for 20 minutes. Instructions Divide rice between 2 bowls. Place ½ cup beans, ½ cup corn, and ¼ cup cheese on top of each rice bowl. Top with your choice of salsa and toppings. For ‘to go’ packing: place salsa in bottom of two portable containers with tight lids (glass mason jars work well). Add beans, corn, cheese, rice (in that order) and the optional toppings (if using avocado, splash with lime or lemon juice before assembly). Tightly seal containers and pack upright in backpack or briefcase to enjoy at lunch. By Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Bok Choy with Mushrooms July 1, 2013 by Jill Foucre Leave a Comment Bok Choy with Mushrooms 2013-06-30 21:23:24 Print Ingredients 2 pounds bok choy 1 Tablespoon canola oil 3 green onions, sliced 1 cup fresh mushrooms, sliced 2 cloves garlic, minced 1 teaspoon crushed red pepper 1/2 teaspoon salt freshly ground pepper 3 Tablespoons coconut milk (for a creamier finish or vegetable broth) Instructions Cut off the base of the bok choy stalks and discard. Rinse with water. Cut the leaves from stalk and separate. Slice the stalks. Chop the leaves like you would thick ribbons of romaine. Heat oil in a large skillet or wok over medium heat. Stir in the green onions, mushrooms, garlic, bok choy stalks, red pepper, salt and pepper. Cook and stir until the stalks are tender crisp, about 4 minutes. Stir in bok choy leaves and coconut milk until the leaves wilt, 2-3 minutes. Serve immediately. By Lynn Dugan Adapted from The Chicago Tribune Adapted from The Chicago Tribune Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Grilled Flatbreads with Peaches, Arugula and Goat Cheese July 1, 2013 by Jill Foucre Leave a Comment Grilled Flatbreads with Peaches, Arugula and Goat Cheese 2013-06-30 21:29:35 Serves 4 Print Flatbreads 1 ½ teaspoons rapid rise yeast ½ cup warm water (105-110) 1 teaspoon sugar 1 Tablespoon Olive Oil 1 ½ teaspoons whole wheat flour 1/2 teaspoon table salt 1 cup bread flour Topping 4 Tablespoons olive oil 3 cloves garlic ¼ teaspoon crushed red pepper flakes 2-3 firm-ripe peaches, pitted and diced (ok to use defrosted frozen) 1 large or 2 small ripe tomatoes, seeded, diced 1/4th Large red onion, thinly sliced 6 oz. Grated Fontina cheese 6-8 oz. Crumbed goat cheese 2 cups baby arugula leaves Juice of ½ lemon 1 Tablespoon Olive oil Salt to taste Instructions Pour the yeast into the work bowl of a food processor or stand up mixer. Add half the water and a pinch of the sugar, and whisk. Let stand 5 minutes to proof the yeast. When the mixture looks foamy, add the remaining water, sugar, oil, wheat flour and salt, stirring to blend. Whisk in half the flour, then stir in the remaining flour. Process the dough (or blend with dough hook) for 1 minute, or until the dough begins to clear the sides of the work bowl, adding more flour as needed. Remove the dough, knead a few more times, place in an oiled bowl and let rise, covered for one hour. Punch dough down, cut into quarters. Roll each dough piece into a 6” round and stack between sheets of parchment or waxed paper. Refrigerate until you put the dough onto the grill. Meanwhile, bring the olive oil to a slow simmer in a saucepan and add the garlic and crushed red pepper flake. Immediately remove from heat and let cool to room temperature. Have all the topping ingredients prepped and ready to go. Combine the lemon juice and olive oil in a small bowl. Season with salt and pepper to taste. Add the arugula and toss to coat. Preheat a grill or grill pan over medium-high heat. Add the dough rounds and grill until marked and golden, about 4 minutes. Turn and brush with the garlic-olive oil. Strew each round with some of the diced peaches, tomatoes, sliced onion and the cheeses. Close the grill or cover the grill pan with a large pan. Cook 3 minutes longer, or until the cheese begins to soften. Remove the flatbreads from the grill and top each with a handful of the dressed arugula. Cut into fourths and serve. By Robin Nathan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/