Apple Tarte Tartin September 10, 2013 by Jill Foucre Leave a Comment Apple Tarte Tartin 2013-09-10 21:02:59 Print Crust 1 cup flour 2 Tablespoons sugar Pinch Salt 6 Tablespoons butter, cut into small cubes ¼ cup sour cream Filling 1/2 stick butter ¾ cup sugar 6 granny smith apples, peeled, cored, sliced into wedges ¼ teaspoon cinnamon Caramel 1 cup sugar ¼ cup water 1 cup heavy cream To make the crust In a food processor add the flour, sugar and salt. Pulse in the butter and the sour cream until the dough comes together. Wrap in plastic wrap and put in the frig for about 20 minutes. Preheat the oven to 400 degrees. In a tarte tartin pan or a non-stick skillet add the butter; once it is melted add in the sugar and cook until the sugar starts to caramelize, about 3-5 minutes. Meanwhile toss the apples in the cinnamon. Add the apples to the caramelized sugar and cook about 3 more minutes. Roll out the dough to fit in the tarte tartin pan. Top the apples with the raw dough and place in the oven, about 20-25 minutes. Once the tarte tartin has cooled flip it so it is fruit side up. To make the caramel In a sauce pan heat the sugar and water together. Boil until the sugar is caramelized, about 10 minutes. Remove from the heat and add in the heavy cream. The caramel will bubble; once the bubbles subside stir the caramel to incorporate all of the cream. Serve over the top of the tarte tartin. By Katie Wojciechowski Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Arugula Salad with Roasted Beets and Goat Cheese September 10, 2013 by Jill Foucre Leave a Comment Arugula Salad with Roasted Beets and Goat Cheese 2013-09-10 20:51:08 Serves 6 Print Ingredients 6 cups arugula, rinsed and dried 6 fresh beets, wash/scrubbed and ends trimmed 3 ounces fresh goat cheese, crumbled ¼ cup dried cherries ¼ cup slivered almonds Dressing ½ cup white balsamic vinegar 1 medium shallot (thinly sliced) 2 Tablespoons honey 2/3 cup extra virgin olive oil Whisk together, season with salt and pepper and set aside. Instructions Preheat oven to 400 degrees. Wrap beets in a foil packet and roast for 45 minutes. When cool enough to hold, peel beets with hands (wear disposable gloves so that they don’t turn red). Dice beets. Toss arugula, beets, and cherries in a large serving bowl with just enough dressing to lightly coat (save extra dressing in fridge). Top with goat cheese and almonds. Serve and enjoy!! By Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Staying in for a Smoke by Teri Hiben September 4, 2013 by Jill Foucre Leave a Comment The last lingering days of summer are upon us and autumn’s cooler temps are just ahead. With the shift from summer schedules to school and work schedules, many of us are also ready to also have some changes in our menus. It’s a bit early and warm to turn on the oven to make those long, slow braises and hearty stews we all enjoy. I’ve found that it’s a perfect time to pull out my Cameron Stovetop Smoker to create some different, healthy, fast and full-of-flavor meals. Smoking meats, fish and vegetables is a great way to add deep, smoky, earthy flavors to foods without the added fats or sodium so many of us work to avoid. The compact 9” x 13” Stovetop Smoker, used right on my stove burners (or directly on the grill) is a good choice for us. Just last night I made a delicious smoked salmon in about 15-20 mins. with no more than 1 ½ T of alder wood chips, some grinds of fresh pepper and a squeeze of lemon. And recently we all enjoyed an applewood smoked pork loin, simply covered with a dry rub before smoking the meat. Try smoking some of those fresh, late summer vegetables that are abundant now, or just put them under the rack where your meat is smoking and let them catch some of the drippings for added flavor. Think of adding the flavor of hickory smoke to your favorite BBQ chicken. One additional tip is to use a wired remote thermometer – that way you know exactly when your meat is done to your liking without having to open the lid and release the smoke. Smoked food is a perfect way to add intense, healthy flavor and variety to your meals!
Deb’s Absurdly Addictive Asparagus (Adapted from Food 52) September 1, 2013 by Jill Foucre Leave a Comment Absurdly Addictive Asparagus 2013-09-01 12:18:32 Serves 4 Print Ingredients 4 ounces pancetta, cut into 3/8 inch to 1/4 inch dice 1 Tablespoon butter 1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias 1 1/4cup leek, thinly sliced crosswise (white and pale green parts only) 2 cloves garlic, minced Zest of one lemon 1 teaspoon orange zest 2 Tablespoons toasted pine nuts 1-2 Tablespoon(s) Italian parsley, chopped Salt and freshly ground pepper to taste Instructions In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden. Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes. Add garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately. By Deb Forkins Adapted from Food 52 Adapted from Food 52 Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Teri’s Farro Salad with Roasted Vegetables September 1, 2013 by Jill Foucre Leave a Comment Teri’s Farro Salad with Roasted Vegetables 2013-09-01 12:13:43 Print Ingredients 1 ½ cups farro 1 teaspoon salt 4 cups water 1 small eggplant 1 bulb fennel 1large red onion 1 zucchini 6-8 figs, fresh or dried 1 pint grape tomatoes fresh basil to taste ¼ cup balsamic vinegar ¼ cup extra virgin olive oil black pepper Instructions Bring 4 cups water to boil, add the salt and farro and simmer for 20-25 mins. Drain. Place in large bowl. Meanwhile, heat oven to 400 degrees. Cut eggplant, fennel, onion and zucchini into 1-2” chunks. Place on a baking sheet. Quarter figs and add to the sheet pan with the vegetables. Coat with olive oil, salt and pepper to taste and roast in oven until tender and slightly browned (15-25 mins). Near the end of cooking, add the tomatoes to the pan to roast for 4-5 mins. only. Remove each vegetable group as ready. Add to bowl with farro. Whisk together the balsamic vinegar the olive oil and the black pepper. Add to the farro salad and toss. Season with salt and pepper as desired. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/