Archives for October 2013


Pot au Feu
  1. Le beef...
  2. One 2-pound brisket
  3. One 4-pound pot roast (with bone in if possible)
  4. 8 cups cold water
  5. 2 cups brown stock
  6. 1 large onion, halved
  7. 1 large onion, unpeeled
  8. 3 cloves
  9. 1 head garlic, loose skin (white paper) removed
  10. 1 sachet of 5 large sprigs parsley, chopped
  11. 1 tsp dried thyme
  12. 1 bay leaf
  13. 12 whole black peppercorns cracked
  14. 1 large clove of garlic, crushed, tie all in a 5x5 inch square of cheesecloth
  15. 8 medium carrots, trimmed an peeled
  16. 8 small turnips, peeled
  17. 4 leeks, cleaned and halved lengthwise
  18. 1 small head of cabbage, cored and cut into 6 pieces
  19. 6 or 8 red potatoes, skin on and halved
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Add all the bundles to the pot, along with potatoes, and continue simmering over medium heat for 45 more minutes.
  1. Le Pot au Feu...a version from a visit to Brittany, France

. This can be made with either chicken or beef...enjoy each recipe!
Marcel's Culinary Experience

Pea and Leek Risotto with Cambozola Garnish

Pea and Leek Risotto with Cambozola Garnish
  1. 1 cup Arborio rice
  2. 4 cups chicken stock
  3. 1 onion, diced
  4. 2 leeks, Washed and sliced into half rounds
  5. 1 cup peas
  6. 4 Tablespoons zest from a lemon
  7. 4 oz cambozla cheese
  8. 6 slices of French bread
  1. 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.
  2. 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.
  3. Serve the risotto with the slice of bread.
Marcel's Culinary Experience

Warm Sweet Potato and Lentil Salad Bowl with Apples and Cremini Mushrooms

Warm Sweet Potato and Lentil Salad Bowl with Apples and Cremini Mushrooms
Serves 4
  1. 1-1/2 T. olive oil
  2. 2 medium red garnett sweet potatoes, large dice
  3. 1 small red onion, large dice
  4. 1 t. rosemary
  5. salt and pepper
  6. 8 ounces cremini mushrooms
  7. 2 cloves minced garlic
  8. 2 stalks celery, sliced
  9. 4 small tart apples (Jonathon or Cortland), large dice
  10. 1 cup cooked lentils
  11. Balsamic glaze and shredded cheddar cheese for garnish
  1. 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.
  2. 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.
  3. Serve in bowls and garnish with Balsamic glaze and cheddar cheese, if desired
Marcel's Culinary Experience

Chilled Beet and Raspberry Soup with Crème Fraiche

Chilled Beet and Raspberry Soup with Crème Fraiche
Serves 8
  1. 3 T. unsalted butter
  2. 1 large red onion, diced
  3. 2 ribs celery, sliced
  4. 2 cloves garlic, minced
  5. 3 pounds beets, scrubbed, cooked and cubed
  6. 1 Pint fresh raspberries, pureed and seeded
  7. 6 cups chicken or vegetable stock
  8. 2 cups half and half
  9. 2 T. minced fresh dill fronds, plus extra for garnish
  10. 1 T. Balsamic vinegar
  11. salt and pepper to taste
  12. crème fraiche
  1. 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.)
  2. 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.)
  3. Ladle into small bowls and top with a dollop of crème fraiche and a bit of dill frond.
Marcel's Culinary Experience

Winter Garden Galette

Winter Garden Galette
Serves 8
  1. Assorted winter root vegetables (butternut squash, sweet potatoes, fingerlings, beets, carrots, pumpkin, and even apples for a hit of sweetness)
  2. 4 oz goat cheese
  3. Assorted fresh herbs
Butter Pastry
  1. 1½ cups flour
  2. ½ cup butter
  3. ¾ teaspoon salt
  4. ¼ cup water
  1. Butter Pastry
  2. 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.
  3. Wrap the dough in plastic wrap and flatten into a disk. Chill until firm enough to roll, about 30 minutes.
  4. To assemble: Preheat oven to 400 degrees.
  5. On a lightly floured surface, roll out pastry to a loose 14-inch circle; transfer to parchment
  6. 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.
  7. Bake for 25-30 minutes
  8. Dot with goat cheese and fresh herbs, and continue baking for 10-15 minutes until cheese is bubbly and crust is golden brown.
Marcel's Culinary Experience

A New Discovery by Chef Jamie Bordoshuk

A few weeks ago, we took our annual Fall road trip to Miami University in Oxford, Ohio to visit our daughter, Ellyn.  This would be our last Parent’s Weekend at this picturesque campus and we were determined to make the most of it.  After four years of coming to Oxford, we had experienced almost every restaurant in town for dinner with the exception of one – Quarter Barrel Brewery and Pub.  They had an outdoor patio, it was a beautiful evening and the place was packed; the perfect dinner trifecta. 

While waiting for our table and sipping my microbrew at the bar, I discovered another great thing about this place.  Lavosh!  Quarter Barrel was offering three different Lavosh options evening:  Spinach and Artichoke, Bacon and Roasted Red Peppers and Margherita with Basil and Fresh Mozzarella.  And, the waiters were bringing platters of them out just as fast as the kitchen could make them.        

Suffice it to say, the Lavosh exceeded all expectations (we ended up ordering one of each – no way could we have picked just one).  And, after devouring every last crumb on the plate, I knew what I had to do.  Yup, I had to try my hand at recreating this delicious meal myself. 

 Lavosh is a round thin unleavened Armenian bread that is hard like a cracker.  Traditionally the dough is rolled out flat and slapped against the hot walls of a clay oven. While quite flexible when fresh, Lavosh dries out quickly and becomes brittle and hard.  The thickness of the bread varies and depends on how thin it’s rolled out.   Kosher salt, toasted sesame seeds and/or poppy seeds can be sprinkled on before baking.

 Well, after playing around, I came up with a chicken, caramelized onion and fresh mozzarella Lavosh, topped off with a drizzle of balsamic glaze.  I bucked tradition a bit by making my Lavosh long and thin instead of the traditional round (it fit better on my pan), but the shape didn’t make a bit of difference.  It was absolutely fantastic.  And, my family’s reaction?   Who needs traditional pizza when you can have Lavosh!

Lavosh Flatbread

14 ½ ounces AP flour, approx. 2 ½ cups
1 t kosher salt
½ t sugar
2/3 cup water, plus additional if needed
1 egg
5 T butter, divided, melted and slightly cooled


  1. Place the flour, salt and sugar into a food processor and pulse 3 to 4 times to combine ingredients.
  2. In a measuring cup, whisk together the water, egg and 2 T of the melted butter.
  3. With the food processor running, add the egg mixture thru the feed tube until a dough is formed. (add additional water by the teaspoon if needed)
  4. Turn the dough out onto the counter, divide into thirds, cover with a towel and let dough rest 30 minutes.
  5. Preheat overn 375.
  6. Lightly butter (or use cooking spray) the back of a sheet pan, upside down on a surface that will prevent sliding. 
  7. Working with one ball at a time, place the dough on to the back side of the sheet pan and roll the dough out to an even 1/8 inch thickenss. 
  8. Gently stretch the edges of the dough so that fall slightly below the edge of the pan and hold the dough in place.
  9. Lightly brush the dough with butter, place on middle rack and bake for 10 to 15 minutes or until golden brown.
  10. Remove to cooling rack and repeat with remaining dough. 

Grilled Chicken, Caramelized Onion and Mozzarella Lavosh

1 cup cooked chicken breast, shredded
½ yellow onion, sliced
Extra virgin olive oil
2 T butter
1 t kosher salt
4 oz fresh mozzarella, sliced
1 t dried oregano
Balsamic glaze
2 lavosh flatbread pieces


  1. Preheat oven to 375.
  2. In a large skillet, add onions, butter, and salt and sauté until caramelized, approx. 20-25 minutes.
  3. Lightly brush lavosh with olive oil.
  4. Evenly distribute the chicken, caramelized onion and mozzarella over lavosh, sprinkle with oregano and bake for 5 -7 minutes until the cheese is melted.
  5. Cool slightly and drizzle with balsamic glaze and cut into pieces.




Flaky Buttermilk Cheddar Biscuits

Flaky Buttermilk Cheddar Biscuits
  1. 2 cups flour
  2. 1 teaspoon salt
  3. 4 teaspoons baking powder
  4. ½ teaspoon cream of tartar
  5. 1 tablespoon sugar
  6. 1 stick butter
  7. 1 cup plus 2 tablespoons grated cheddar cheese
  8. 2 tablespoons thyme or other fresh herb
  9. 2/3 cup buttermilk
  1. Preheat oven to 400 degrees.
  2. Line 2 baking sheets with parchment paper and set aside.
  3. In a large bowl, combine the flour, salt, baking powder, cream of tartar, and sugar. Using your fingers or a pastry cutter, cut the butter into the flour mixture. Combine until the mixture resembles coarse meal.
  4. Stir in 1 cup of the grated cheese and the thyme. Using a fork, add the buttermilk and combine until just incorporated. The mixture will be crumbly.
  5. Turn out the dough onto a lightly floured surface. Use your hands to lightly press together until the dough is 3/4-inch thick.
  6. Using a 2-inch round biscuit or cookie cutter, cut out rounds and transfer them to the prepared baking sheet.
  7. Rework the remaining scraps of dough to cut out more rounds until all the dough has been used.
  8. Sprinkle each biscuit with the remaining cheese. Bake until golden brown, 10-12 minutes.
Marcel's Culinary Experience

Pork Tenderloin with Black-Eyed Peas & Bread & Butter Pickles

Pork Tenderloin with Black-Eyed Peas & Bread & Butter Pickles
  1. Pork Tenderloin and Service
  2. 2 - 1½ lb. pork tenderloins
  3. Salt, pepper, cayenne pepper, and light brown sugar (1 t. each)
  4. 1 c. bread-and-butter pickles blended or chopped to a coarse puree
  5. Rub tenderloins with spice mixture and let stand for an hour
  6. Preheat oven to 400 degrees
  7. Heat a large skillet with a bit of oil
  8. Add pork tenderloin and sear on all sides, glaze pork with redeye glaze
  9. If tenderloin is thin enough, cooking may be complete stove-top – the goal is an internal temperature of 135.
  10. If not completely cooked, transfer to a 400 degree oven for 3-5 minutes to reach goal temperature (glaze one additional time in the oven)
  11. Rest, covered for 5-10 minutes
  12. Slice and serve with black-eyed peas and pickles
  13. Black Eyed Peas with Spiced Butter
  14. 1 stick butter, divided
  15. 1 large onion, fine dice
  16. 3 garlic cloves, minced
  17. 8 c. chicken or vegetable stock
  18. 2 c. dried black-eyed peas, soaked overnight, drained
  19. 1 bay leaf
  20. 1 t. each fennel and coriander
  21. The zest of one lemon
  22. ½ t. red pepper (or cayenne pepper)
  1. Pork Tenderloin
  2. Rub tenderloins with spice mixture and let stand for an hour
  3. Preheat oven to 400 degrees
  4. Heat a large skillet with a bit of oil
  5. Add pork tenderloin and sear on all sides, glaze pork with redeye glaze
  6. If tenderloin is thin enough, cooking may be complete stove-top – the goal is an internal temperature of 135.
  7. If not completely cooked, transfer to a 400 degree oven for 3-5 minutes to reach goal temperature (glaze one additional time in the oven)
  8. Rest, covered for 5-10 minutes
  9. Slice and serve with black-eyed peas and pickles
  10. Black Eyed Peas
  11. Melt 3 Tablespoons of butter in a large Dutch oven over medium heat. Add onion, sauting until onions begin to sweat and soften. Add garlic and cook for an additional 2 minutes; Add stock, peas, and bay leaf. Bring to a boil and then reduce heat to medium-low and cook until the peas are tender, about 1 – 1 ½ hours; discard bay leaf. Melt remaining 5 tablespoons of butter in a small saucepan. Simmer until browned bits form on bottom of pan, 5-6 minutes. Stir in fennel, coriander, lemon zest, and red pepper. Cook, stirring for a minute and then remove pan from heat; Set aside until service.
Marcel's Culinary Experience

Hoppin’ John Risotto Cakes with Remoulade

Hoppin’ John Risotto Cakes with Remoulade
  1. 1 Tablespoon olive oil
  2. 1 large onion, small dice
  3. 1/2 c. cooked and diced ham or pancetta
  4. 1 Tablespoon Old Bay seasoning
  5. 2 teaspoons smoked paprika
  6. 2 cloves garlic, minced
  7. 1 c. Arborio rice
  8. ½ c. white wine
  9. 5-6 c. vegetable stock, warmed
  10. 2 c. cooked black-eyed peas
  11. 1/2 c. grated mozzarella cheese
  12. 1/2 c. grated Parmesan cheese
  13. 1/2 c. cooked and diced ham or pancetta
  14. Salt and freshly ground black pepper to taste
  15. 2 c. seasoned all-purpose flour
  16. 2 eggs, beaten with 2 tablespoons water
  17. 2 c. fine dried bread crumbs
  18. 2 c. vegetable oil
  19. Remoulade Sauce
  20. 12 oz. mayonnaise
  21. 1 oz. capers, drained, rinsed, and chopped
  22. 1 oz. chopped cornichons or pickles
  23. 1½ Tablespoons chopped chives
  24. 1½ Tablespoons chopped parsley
  25. 1½ Tablespoons chopped tarragon leaves
  26. ½ Tablespoon Dijon mustard
  27. ½ teaspoon anchovy paste or one whole anchovy cut up
  28. Dash of Worcestershire
  29. 2-3 dashes of Tabasco
  1. Heat the olive oil in a large pot over medium heat. Add the onion and pancetta or ham, Old Bay, and smoked paprika; sauté until translucent and just beginning to brown. Add in garlic and Arborio rice and cook until the grains are transparent, about 2 minutes.
  2. Add the wine. Bring to a boil, then reduce to a simmer and cook, stirring, until the liquid has evaporated, about 10 minutes. Reduce the heat to medium low. Add 1/2 cup warm stock. Cook, stirring constantly, until the liquid has been absorbed by the rice. Continue adding stock in 1/2-cup additions until the rice is al dente. Remove from the heat. (You should have about 1 cup of risotto.)
  3. Fold in cheese and beans
  4. Place the flour, egg wash, and bread crumbs in separate, shallow bowls and season with salt and pepper. Take a heaping teaspoon of the rice mixture and form it into a ball. Repeat with the rest of the mixture. Dredge the balls in the flour, coating them completely. Dip each ball in the egg wash, letting the excess drip off. Roll the balls in the bread crumbs, coating them completely.
  5. Heat an inch of oil in a large frying pan. Working in batches, add the fritters to the pan and lightly press down on them to make flattened cakes. Fry until golden brown, about 2 minutes per side. Transfer the fritters to a cookie sheet lined with parchment paper or paper towels. Keep them warm in the oven until ready to serve. Serve the fritters with rémoulade or chowchow.
  6. Remoulade Sauce
  7. Combine all ingredients thoroughly. Adjust seasoning if necessary. Cover and refrigerate until use.
Marcel's Culinary Experience

Pappadams and Mango Raita

Pappadams and Mango Raita
Serves 8
  1. 12 Papads (use the spiced ones, like Jeera, which means “cumin”)
  2. Optional: Vegetable oil for frying
  3. Water
  4. 1 C. Indian or Greek yogurt
  5. ½ teaspoon Whole cumin seeds
  6. 1/4th Ripe mango, very finely diced
  7. Salt to taste
Make the pappadams
  1. To pan-fry: Heat about ¼” vegetable oil in a large, non-stick skillet big enough to fit the papads without breaking. When the oil is hot, add one papad at a time and cook for a few seconds, until it blisters and browns. Set it onto paper toweling and continue with the remaining papads. Keep the cooked pappadams in a low oven. They will crisp up as they cool.
  2. To cook on the stove top: Place one papad directly on top of a gas grill grate. Turn the flame up to medium-low. When the top is lightly bubbled, turn and cook the other side. This only takes seconds. Cool them individually, then stack to serve.
  3. To make the raita: Pour the yogurt into a bowl. Add enough water, a bit at a time, to thin to a more pourable consistency. Place the cumin seeds in a small, dry skillet and toast over medium-low flame until they are very dark. Pour the seeds directly into the yogurt mixture and stir. Add the mango and season generously with salt to taste.
  4. To serve, keep the pappadams whole or break into pieces. Pass the raita separately for dipping.
Marcel's Culinary Experience