POT AU FEU October 30, 2013 by Jill Foucre Leave a Comment Pot au Feu 2013-10-30 13:21:45 Print Ingredients Le beef... One 2-pound brisket One 4-pound pot roast (with bone in if possible) 8 cups cold water 2 cups brown stock 1 large onion, halved 1 large onion, unpeeled 3 cloves 1 head garlic, loose skin (white paper) removed 1 sachet of 5 large sprigs parsley, chopped 1 tsp dried thyme 1 bay leaf 12 whole black peppercorns cracked 1 large clove of garlic, crushed, tie all in a 5x5 inch square of cheesecloth 8 medium carrots, trimmed an peeled 8 small turnips, peeled 4 leeks, cleaned and halved lengthwise 1 small head of cabbage, cored and cut into 6 pieces 6 or 8 red potatoes, skin on and halved Instructions First, soak the brisket and the roast in the water for 1 hour. (This extra step will provide a nutritional and gelatinous consistency to the flavorful broth). Remove the meat, heat the water to boil and then return the meat to the pot and blanche for 4 minutes followed by removing and rinsing in cold water. Before returning to the soaking water, skim off the foam and then return meat to the water. Add the stock and bring just to a boil, then reduce the heat to a simmer. Heat a small skillet until hot and place the onion halves cut side down, sear to a dark brown color. Wrap in cheesecloth and add to the meat pot. Stud the unpeeled onion with the cloves, add to the meat pot with the garlic, and herb sachet....simmer for 2 and 1/2 hours. Make 2 cheesecloth bundles...each with 4 carrots and 4 turnips. Make 2 cheesecloth bundles with 4 leek halves and 3 cabbage pieces each. Add all the bundles to the pot, along with potatoes, and continue simmering over medium heat for 45 more minutes. Notes Le Pot au Feu...a version from a visit to Brittany, France . This can be made with either chicken or beef...enjoy each recipe! By Jean True Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pea and Leek Risotto with Cambozola Garnish October 30, 2013 by Jill Foucre Leave a Comment Pea and Leek Risotto with Cambozola Garnish 2013-10-30 13:14:19 Print Ingredients 1 cup Arborio rice 4 cups chicken stock 1 onion, diced 2 leeks, Washed and sliced into half rounds 1 cup peas 4 Tablespoons zest from a lemon 4 oz cambozla cheese 6 slices of French bread Instructions Sauté the onion and the leek in a little olive oil until the onions become translucent. Add in the rice and stir to coat the rice in the oil and onions. Continue to cook the rice over the heat until you hear the rice “pop”. Add in ¼ cup chicken stock at a time, stirring continually. Repeat the liquid step until the rice is al dente. Add in the peas and lemon zest. Continue to cook until the rice is done all the way through; about 30 minutes total cooking time. Season with salt and pepper. Meanwhile, preheat your broiler. Spread some cambozola cheese on a slice of French bread and broil until the cheese melts and gets nice and bubbly. Serve the risotto with the slice of bread. By Katie Wojciechowski Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Warm Sweet Potato and Lentil Salad Bowl with Apples and Cremini Mushrooms October 30, 2013 by Jill Foucre Leave a Comment Warm Sweet Potato and Lentil Salad Bowl with Apples and Cremini Mushrooms 2013-10-30 13:12:06 Serves 4 Print Ingredients 1-1/2 T. olive oil 2 medium red garnett sweet potatoes, large dice 1 small red onion, large dice 1 t. rosemary salt and pepper 8 ounces cremini mushrooms 2 cloves minced garlic 2 stalks celery, sliced 4 small tart apples (Jonathon or Cortland), large dice 1 cup cooked lentils Balsamic glaze and shredded cheddar cheese for garnish Instructions Preheat oven 450 degrees. Place potatoes and onions on baking sheet and toss with 1 tablespoon olive oil. Sprinkle with rosemary, salt and pepper. Roast high in oven for 20 minutes, until tender. Meanwhile, sauté mushrooms, garlic and celery in 1/2 tablespoon oil until mushrooms and celery are softened. Salt and pepper to taste. Add apples and cook until warm. Pour contents of sauté pan into a large bowl. Add roasted potato/onion mixture and lentils, stir to combine. Serve in bowls and garnish with Balsamic glaze and cheddar cheese, if desired By Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Chilled Beet and Raspberry Soup with Crème Fraiche October 30, 2013 by Jill Foucre Leave a Comment Chilled Beet and Raspberry Soup with Crème Fraiche 2013-10-30 13:08:08 Serves 8 Print Ingredients 3 T. unsalted butter 1 large red onion, diced 2 ribs celery, sliced 2 cloves garlic, minced 3 pounds beets, scrubbed, cooked and cubed 1 Pint fresh raspberries, pureed and seeded 6 cups chicken or vegetable stock 2 cups half and half 2 T. minced fresh dill fronds, plus extra for garnish 1 T. Balsamic vinegar salt and pepper to taste crème fraiche Instructions Heat the butter in a large soup pot over medium heat until melted. Add the onion and celery and sauté until the onion is translucent. Add the garlic and cook, stirring 30 seconds. Tumble in the beets, broth and raspberry puree and season to taste with salt and pepper. Simmer on medium low heat for 15 minutes to combine flavors. Add the half and half, dill, and vinegar and stir to combine. Use a hand blender to puree the soup (or puree in a blender or food processor in batches.) Pour the mixture into a metal bowl, set into a larger metal bowl filled with ice. Stir occasionally for 10-15 minutes, until well chilled. (Alternatively, chill the soup in the refrigerator overnight.) Ladle into small bowls and top with a dollop of crème fraiche and a bit of dill frond. By Robin Nathan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Winter Garden Galette October 30, 2013 by Jill Foucre Leave a Comment Winter Garden Galette 2013-10-30 13:05:04 Serves 8 Print Ingredients Assorted winter root vegetables (butternut squash, sweet potatoes, fingerlings, beets, carrots, pumpkin, and even apples for a hit of sweetness) 4 oz goat cheese Assorted fresh herbs Butter Pastry 1½ cups flour ½ cup butter ¾ teaspoon salt ¼ cup water Instructions Butter Pastry In a food processor, combine flour, butter, and salt. Cover and pulse until the mixture resembles coarse meal. Drizzle water over the flour mixture until the dough starts to form small clumps. Turn the mixture out onto a work surface and knead lightly together to form a ball. Wrap the dough in plastic wrap and flatten into a disk. Chill until firm enough to roll, about 30 minutes. To assemble: Preheat oven to 400 degrees. On a lightly floured surface, roll out pastry to a loose 14-inch circle; transfer to parchment paper lined baking sheet. Top with assorted vegetables, drizzle with olive oil, and sprinkle with kosher salt. Fold pastry up around the outside edge, pleating if necessary. Bake for 25-30 minutes Dot with goat cheese and fresh herbs, and continue baking for 10-15 minutes until cheese is bubbly and crust is golden brown. By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/