Chicken with Tarragon-Caper Sauce on Mixed Greens September 29, 2013 by Jill Foucre Leave a Comment Chicken with Tarragon-Caper Sauce on Mixed Greens 2013-09-29 20:29:43 Print Ingredients 1/2 cup mayonnaise 2 Tablespoons white wine vinegar 2 Tablespoons minced shallots 2 Tablespoons fresh tarragon 1 1/2 Tablespoons drained capers 4 boneless chicken breasts, grilled, roasted or poached 6 cups mixed greens 2 Tablespoons olive oil 1/4 cup roasted red peppers from a jar, thinly sliced Instructions Whisk together mayonnaise, white wine vinegar, shallots, tarragon and capers in a small bowl (season to taste with salt and pepper). Prepare chicken breasts and season to taste with salt and pepper. 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. By Anne Farnum Adapted from Bon Appetit Adapted from Bon Appetit Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pumpkin Gingersnap Trifle September 29, 2013 by Jill Foucre Leave a Comment Pumpkin Gingersnap Trifle 2013-09-29 20:22:32 Print Pumpkin Cake 3/4 cup unsalted butter, rm. temp. 1 1/2 cups sugar 1 1/2 teaspoon vanilla extract 3 large eggs 1 1/4 cups pumpkin puree 3 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1 cup buttermilk Gingersnap Crumble 2 cups gingersnap cookies (like Anna’s brand) 1/4 teaspoon salt 2 Tablespoons unsalted butter, melted 2 Tablespoons sugar Maple Whipped Cream 2 cups heavy cream, chilled 2 Tablespoons powdered sugar 2 Tablespoons maple syrup Instructions Preheat oven to 325. Prepare 2 nine inch round cake pans with baking spray. 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. 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. 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. 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. 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. 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. By Teri Hiben Adapted from From Heather Christo's Generous Table Adapted from From Heather Christo's Generous Table Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Avocado, Tomatillo and Serrano Chile Salsa September 29, 2013 by Jill Foucre Leave a Comment Avocado, Tomatillo and Serrano Chile Salsa 2013-09-29 19:37:50 Serves 4 Print Ingredients 8 tomatillos 2 medium Serrano chiles, stemmed and seeded (habaneros may be substituted) 2 large avocados ¾ cup chopped red onion ½ cup chopped fresh cilantro 3 to 4 Tablespoons freshly squeezed lime juice kosher salt Instructions 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. By Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Braised Pork Shoulder with Potatoes, Carrots and Apples September 29, 2013 by Jill Foucre 1 Comment Braised Pork Shoulder with Potatoes, Carrots and Apples 2013-09-29 19:30:52 Serves 8 Print Ingredients 2-3 lb Pork Shoulder, cut into 1-inch dice Butter, 2 oz Flour, 2 oz 2 onions, thinly sliced 4-5 carrots, peeled and cut into medium dice 1 lb red or Yukon gold potatoes, cut into medium dice 4 cloves garlic, minced 1 22 oz Hard Cider 8-16 oz chicken or pork stock – enough to cover the ingredients in the pan after cider has been added fresh thyme 3-4 small apples, any variety, diced Instructions Season pork with salt and pepper; brown in oil in a dutch oven over high heat. Remove pork from pot. 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. 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. After 1 hour, add diced apples. Taste for seasoning and cook for 30 more minutes. Notes 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. 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. By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Gallette of Prosciutto, Provolone, Asparagus and Red Pepper September 23, 2013 by Jill Foucre Leave a Comment Gallette of Prosciutto, Provolone, Asparagus and Red Pepper 2013-09-23 21:27:07 Print Ingredients Gallette Filling 6 thin slices provolone 4 oz. prosciutto, thinly sliced 1 lb. asparagus tips 1 red pepper Dough Recipe 3 Tablespoons Sour Cream or Yogurt 1/3 cup ice cold water 1/4 cup yellow corn meal 1 cup flour 1 teaspoon sugar 1/2 teaspoon salt 7 Tablespoon butter, cold, diced Instructions Roll gallette dough into 11" rounds and place on parchment paper. (See Recipe Below) 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. Dough 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. By Rita Cevaal Adapted from Gallette Dough Recipe adapted from Julia Child Adapted from Gallette Dough Recipe adapted from Julia Child Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/