Archives for September 2013

Chicken with Tarragon-Caper Sauce on Mixed Greens

Chicken with Tarragon-Caper Sauce on Mixed Greens
  1. 1/2 cup mayonnaise
  2. 2 Tablespoons white wine vinegar
  3. 2 Tablespoons minced shallots
  4. 2 Tablespoons fresh tarragon
  5. 1 1/2 Tablespoons drained capers
  6. 4 boneless chicken breasts, grilled, roasted or poached
  7. 6 cups mixed greens
  8. 2 Tablespoons olive oil
  9. 1/4 cup roasted red peppers from a jar, thinly sliced
  1. Whisk together mayonnaise, white wine vinegar, shallots, tarragon and capers in a small bowl (season to taste with salt and pepper).
  2. Prepare chicken breasts and season to taste with salt and pepper.
  3. Toss mixed greens in a bowl with olive oil, sprinkle with salt, divide among four plates. Slice chicken breasts and fan atop salads. Drizzle tarragon-caper sauce over chicken. Garnish with red pepper slices. Serve immediately.
Adapted from Bon Appetit
Adapted from Bon Appetit
Marcel's Culinary Experience

Pumpkin Gingersnap Trifle

Pumpkin Gingersnap Trifle
Pumpkin Cake
  1. 3/4 cup unsalted butter, rm. temp.
  2. 1 1/2 cups sugar
  3. 1 1/2 teaspoon vanilla extract
  4. 3 large eggs
  5. 1 1/4 cups pumpkin puree
  6. 3 cups flour
  7. 1 teaspoon baking powder
  8. 1 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 2 teaspoons cinnamon
  11. 1/2 teaspoon ground nutmeg
  12. 1/2 teaspoon ground ginger
  13. 1 cup buttermilk
Gingersnap Crumble
  1. 2 cups gingersnap cookies (like Anna’s brand)
  2. 1/4 teaspoon salt
  3. 2 Tablespoons unsalted butter, melted
  4. 2 Tablespoons sugar
Maple Whipped Cream
  1. 2 cups heavy cream, chilled
  2. 2 Tablespoons powdered sugar
  3. 2 Tablespoons maple syrup
  1. Preheat oven to 325. Prepare 2 nine inch round cake pans with baking spray.
  2. Make the pumpkin cake: Beat the butter and sugar together over medium speed until light and fluffy, about 2 mins. Add the vanilla and eggs and beat over medium speed to combine. Add the pumpkin and beat until well combined. It will look a bit curdled, but it is fine.
  3. In a separate bowl, sift together the flour, baking powder and soda, salt, cinnamon, nutmeg and ginger. Add half of the flour mixture to the batter, and then 1/2 c. of the buttermilk. Combine completely over low speed. Add the rest of the flour mixture and the remaining buttermilk and mix until completely combined.
  4. Divide the batter evenly between the pans and bake for 25-30 mins., or until a tester comes out clean. Let the cakes cool completely.Meanwhile, make the gingersnap crumble: In the bowl of a food processor, pulse the gingersnaps, sugar, and salt until a fine crumb forms. With the machine still running, pour in the melted butter and process until the crumb is moist and uniform. Set aside.
  5. Finally, make the maple whipped cream: Pour the cold heavy cream into a large bowl. With an electric mixer, whip the cream until soft peaks form. Add the powdered sugar and the maple syrup and whip until slightly thickened and well combined.
  6. To assemble the trifle, slice each cake round into 6 wedges or 12 total. Push 4 of the layers into the bottom of a trifle bowl (it’s ok if you have to smash them in there). Spoon a third of the maple whipped cream over the top of the cake and then sprinkle a third of the gingersnap crumble over the whipped cream. Repeat this twice to create three layers of trifle topped with cream and crumble.
  7. Refrigerate at least 2 hours and up to 1 day before serving. It tastes best if made the day before serving. Serve by spooning the chilled trifle into bowls.
Adapted from From Heather Christo's Generous Table
Adapted from From Heather Christo's Generous Table
Marcel's Culinary Experience

Avocado, Tomatillo and Serrano Chile Salsa

Avocado, Tomatillo and Serrano Chile Salsa
Serves 4
  1. 8 tomatillos
  2. 2 medium Serrano chiles, stemmed and seeded (habaneros may be substituted)
  3. 2 large avocados
  4. ¾ cup chopped red onion
  5. ½ cup chopped fresh cilantro
  6. 3 to 4 Tablespoons freshly squeezed lime juice
  7. kosher salt
  1. Remove the papery husks from the tomatillos. Rinse under cool running water to remove the sticky film under the skin. Coarsely chop the tomatillos. In the workbowl of a food processor combine the tomatillos and Serrano chiles. Process with on/off turns to form a coarse puree. Pour the puree into a medium bowl. Cut the avocados in half and remove the seed. Remove the flesh from the avocados and cut into coarse dice. Add the avocados, onion, cilantro and lime juice to the puree in the bowl. Stir to combine. Season to taste with kosher salt. Cover and chill until ready to serve.
Marcel's Culinary Experience

Braised Pork Shoulder with Potatoes, Carrots and Apples

Braised Pork Shoulder with Potatoes, Carrots and Apples
Serves 8
  1. 2-3 lb Pork Shoulder, cut into 1-inch dice
  2. Butter, 2 oz
  3. Flour, 2 oz
  4. 2 onions, thinly sliced
  5. 4-5 carrots, peeled and cut into medium dice
  6. 1 lb red or Yukon gold potatoes, cut into medium dice
  7. 4 cloves garlic, minced
  8. 1 22 oz Hard Cider
  9. 8-16 oz chicken or pork stock – enough to cover the ingredients in the pan after cider has been added
  10. fresh thyme
  11. 3-4 small apples, any variety, diced
  1. Season pork with salt and pepper; brown in oil in a dutch oven over high heat. Remove pork from pot.
  2. Add butter, onion, carrot, and potato to the pot; cook for 3-4 minutes until vegetables begin to soften and onions begin to brown. Add garlic and flour and cook 3-4 minutes more. Add about a quarter cup of hard cider and scrape brown bits from bottom of the pot.
  3. Add pork back to the pot and the remaining hard cider. Add enough stock to cover all ingredients. Add a few sprigs of fresh thyme. Bring to a boil and then immediately reduce the heat to a simmer and cover.
  4. After 1 hour, add diced apples. Taste for seasoning and cook for 30 more minutes.
  1. Alcohol, spirits, wine, and beer add a strong robust flavor to hearty meals. There will be alcohol residue but the majority will be burnt off in the cooking process.
  2. Long, slow cooking is the ideal way to cook cuts of meat like shoulder, blade, chuck, and rump. The result will be delicious, moist, tender meat that will literally fall from the bone.
Marcel's Culinary Experience

Gallette of Prosciutto, Provolone, Asparagus and Red Pepper

Gallette of Prosciutto, Provolone, Asparagus and Red Pepper
  1. Gallette Filling
  2. 6 thin slices provolone
  3. 4 oz. prosciutto, thinly sliced
  4. 1 lb. asparagus tips
  5. 1 red pepper
  6. Dough Recipe
  7. 3 Tablespoons Sour Cream or Yogurt
  8. 1/3 cup ice cold water
  9. 1/4 cup yellow corn meal
  10. 1 cup flour
  11. 1 teaspoon sugar
  12. 1/2 teaspoon salt
  13. 7 Tablespoon butter, cold, diced
  1. Roll gallette dough into 11" rounds and place on parchment paper. (See Recipe Below)
  2. Cover the center of the dough with 1-3 pieces of provolone leaving a 1-2" rim. Place the prosciutto on top of the provolone. Spread red pepper strips and asparagus tips over prosciutto. Sprinkle with black pepper and fold up the rim of dough over the filling, tucking as you go. Place parchment and gallette to baking sheet. Bake 20-30 minutes at 400 or until golden brown and bubbly hot. Serve hot or at room temperature.
  3. Dough
  4. In a small bowl combine yogurt and water; set aside. Combine flour, corn meal, sugar and salt in a large bowl. Add butter pieces (with a pastry blender, cut butter into the flour mixture until it reaches the consistency of oats). Stir in the yogurt mixture, on tablespoon at a time, until dough comes together into a ball (if it is too dry, you can add water a teaspoon at a time). Divide the dough into two balls, place on plastic wrap, press into round disks, cover and refrigerate for at least 1 hour. To make the dough in a food processor, stir the sour cream and 1/3 cup ice water together in a small bowl; set aside. Put the flour, corn meal, sugar and salt in a processor fitted with a metal blade. Pulse to blend. Drop the butter pieces into the bowl and pulse 8 to 10 times, or until the mixture is speckled with pieces of butter that vary in size from bread crumbs to peas. With the machine running, add the sour cream mixture and process just until the dough forms soft, moist curds.
Adapted from Gallette Dough Recipe adapted from Julia Child
Adapted from Gallette Dough Recipe adapted from Julia Child
Marcel's Culinary Experience

Potato and Leek Hash

Potato and Leek Hash
  1. 3 pieces bacon, cut into small pieces
  2. 2 leeks white and light green sections, cut in half and sliced thin
  3. 1 russet potato, cut into small cubes
  4. 1 sweet potato, cut into small cubes
  5. 1 small onion, small dice
  6. 2 sprigs fresh thyme
  7. Salt and pepper to taste
  1. Add the chopped potatoes to a pot with a little bit of water. In a preheated sauté pan, add bacon. Reserve to a plate once cooked through. Leave reaming grease in the pan. Add in leeks and onion and cook for about 2 minutes. Add in the potatoes and thyme. Cook until onions become translucent and the potatoes become very soft. Add in bacon. Season with salt and pepper.
Marcel's Culinary Experience

Grilled Eggplant Parmesan with Roasted Red Pepper, Goat Cheese and Fire Roasted Tomatoes

Grilled Eggplant Parmesan with Roasted Red Pepper, Goat Cheese and Fire Roasted Tomatoes
  2. 2 Tablespoons olive oil
  3. 1 large yellow onion, peeled and chopped
  4. 2 large cloves garlic, peeled and chopped
  5. one 28-ounce can fire-roasted crushed tomatoes
  6. ½ teaspoons salt
  7. ¼ teaspoon freshly ground black pepper
  8. 2 teaspoons Spanish sweet smoked paprika
  10. 1 large eggplant, cut crosswise into six ½-inch thick slices
  11. 1/3 cup plus 6 tablespoons olive oil
  12. salt
  13. freshly ground black pepper
  14. 3 medium red bell peppers, roasted, peeled, seeded and cut in half
  15. 6 ounces mild, soft goat cheese, cut into 6 rounds
  16. 1 cup coarsely grated Parmesan cheese
  2. In a large saucepan warm the olive oil over medium heat. Add the onion and garlic and cook until the vegetables are translucent, about 10 minutes. Add the crushed tomatoes, salt, pepper and paprika. Simmer over medium heat until the sauce thickens slightly, about 10 minutes. Cover and keep warm.
  4. Prepare a medium hot charcoal fire or preheat a ribbed stovetop grill pan. Brush one side of the eggplant slices with some of the olive oil. Season with salt and freshly ground black pepper. Grill the eggplant, oiled side down, until the bottom is browned and grill marks appear, about 2 minutes. Brush second side of eggplant slices with oil and season with salt and pepper. Flip the slices over and grill the second side for 1 to 2 minutes. Transfer the grilled eggplant to a parchment paper lined rimmed baking sheet.
  5. Preheat oven to 400 degrees F.
  6. Lightly mash the goat cheese slices and place one slice on top of each eggplant slice. Place one half of a roasted red pepper on top the goat cheese and press gently. Divide the grated Parmesan evenly over each eggplant stack and drizzle each with 1 tablespoon of olive oil. Bake the eggplant stacks until they are tender and the cheese is melted, about 8 minutes. Spoon the Fire Roasted Tomato Sauce onto 6 serving plates. Place one eggplant stack on top of the sauce and serve.
Marcel's Culinary Experience

Butternut Squash & Apple Soup with Sage and Gruyere Croutons

Butternut Squash & Apple Soup with Sage and Gruyere Croutons
  1. 1 Tablespoon butter
  2. 1 onion, small dice
  3. 1 carrot, small dice
  4. 1 celery stalk, small dice
  5. 2 lbs butternut squash, peeled, medium dice
  6. ½ yellow or white potato peeled, medium dice
  7. 2 small apples, peeled and cut into 1-inch cubes
  8. 1 Tablespoon fresh ginger
  9. 2 cloves garlic, minced
  10. 3-4 cups chicken stock
  11. The zest of one orange
  12. Salt & fresh ground pepper to taste
  13. Sour cream or cream fraiche for garnish
  14. Croutons
  15. 6 sliced rustic bread, cubed
  16. 1 Tablespoon finely chopped fresh sage
  17. 3 Tablespoons butter, melted
  18. ½ cup Gruyere, grated
  1. Sauté onion, carrot, celery, squash and potato in a Dutch oven over medium high heat, cooking until vegetables begin to brown slightly. Add apple, ginger, and garlic and continue cooking for 2 to 3 minutes. Add stock, and orange zest. Bring to a boil, then reduce. Continue cooking over medium heat until squash is very soft and flavors have merged. Use a hand-held immersion blender to purée the soup. (Alternatively, the soup can be puréed in batches in a food processor fitted with the metal blade or in a blender). Taste the soup and adjust seasoning if necessary.
  2. Serve the soup hot or cold, garnished with a dollop of sour cream, if desired.
  3. Croutons
  4. Heat oven to 400 degrees. Combine bread, butter, and sage in a bowl until well tossed and bread is coated. Spread on a baking sheet and bake for 10 minutes or until bread begins to turn golden and toasted. Sprinkle with grated cheese and bake an additional minute or two until cheese melts.
  5. Serve over soup.
Marcel's Culinary Experience

Smoked Gouda and Chorizo Stuffed Jalapeno Peppers

Smoked Gouda and Chorizo Stuffed Jalapeno Peppers
Serves 8
  1. 2 links Mexican chorizo sausage, casings removed
  2. ½ pound smoked Gouda cheese, shredded
  3. ¼ cup finely chopped red onion
  4. 1 egg
  5. ½ cup cream cheese, at room temperature
  6. 3 Tablespoons sour cream
  7. 1 to 2 teaspoons hot sauce
  8. salt
  9. freshly ground black pepper
  10. 12 large jalapeno peppers, stemmed, seeded and halved
  1. Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
  2. In a medium skillet brown the chorizo over medium-high heat, about 8 to 10 minutes. Using a slotted spoon remove the browned chorizo to paper towels to drain.
  3. In a large mixing bowl combine the chorizo, Gouda cheese, red onion, egg, cream cheese and sour cream. Add hot sauce, salt and freshly ground black pepper to taste. Mix well. Press the mixture into the jalapeno pepper halves. Place the jalapeno peppers on the baking sheet. Bake until golden brown and bubbling, about 20 minutes.
Marcel's Culinary Experience

Grilled Shrimp Salad with Feta, Tomato, and Watermelon

Grilled Shrimp Salad with Feta, Tomato, and Watermelon
  1. 1-1/2 lb. raw extra-jumbo shrimp (16 to 20 per lb.), peeled (leave tail segment intact) and deveined
1/4 cup plus 2 Tbs. fresh lemon juice
  2. 1 teaspoon smoked paprika
  3. Kosher salt and freshly ground black pepper
  4. 1/4 cup extra-virgin olive oil
  5. 1-1/2 teaspoons honey
  6. Vegetable oil, for the grill
  7. 2 cups cilantro, rough chop
  8. 2 cups mint, rough chop
  9. 3 cups small-diced seedless watermelon (about 1 lb.)
  10. 3 medium ripe red or yellow tomatoes, cored and cut into wedges
  11. 2 cups yellow cherry or pear tomatoes, halved
  12. 2 seedless cucumbers, small dice
  13. 2 oranges, cut into supremes
  14. 1 red onion, thinly sliced
  15. 6 oz. feta, cut into small dice (1-1/4 cups) or crumbled
  1. In a medium bowl, toss the shrimp with 2 Tablespoons of the lemon juice and the paprika; marinate at room temperature for 5 minutes. Thread the shrimp onto metal skewers or wooden skewers that have been soaked in water for at least 30 minutes. Season the shrimp on both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. In a small bowl, combine the remaining 1/4 cup lemon juice with the olive oil, honey, and a pinch each of salt and pepper. Whisk well.
  3. Grill the shrimp, flipping once, until firm and opaque throughout, 4 to 6 minutes total.
  4. In a large bowl, gently toss the cilantro and mint with 3 Tablespoons of the dressing.
  5. In a medium bowl, gently toss the watermelon, tomatoes, cucumber, oranges, and red onion with 2 Tablespoons dressing. Season with salt and pepper.
  6. Divide the mint and cilantro among 4 plates and spoon one-quarter of the watermelon mixture over each. Top with feta and with the shrimp skewers. Drizzle with the remaining dressing, and serve.
Marcel's Culinary Experience