A New Discovery by Chef Jamie Bordoshuk October 28, 2013 by Jill Foucre Leave a Comment 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 Ingredients: 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 Procedure: Place the flour, salt and sugar into a food processor and pulse 3 to 4 times to combine ingredients. In a measuring cup, whisk together the water, egg and 2 T of the melted butter. 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) Turn the dough out onto the counter, divide into thirds, cover with a towel and let dough rest 30 minutes. Preheat overn 375. Lightly butter (or use cooking spray) the back of a sheet pan, upside down on a surface that will prevent sliding. 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. Gently stretch the edges of the dough so that fall slightly below the edge of the pan and hold the dough in place. Lightly brush the dough with butter, place on middle rack and bake for 10 to 15 minutes or until golden brown. Remove to cooling rack and repeat with remaining dough. Grilled Chicken, Caramelized Onion and Mozzarella Lavosh Ingredients: 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 Procedure: Preheat oven to 375. In a large skillet, add onions, butter, and salt and sauté until caramelized, approx. 20-25 minutes. Lightly brush lavosh with olive oil. Evenly distribute the chicken, caramelized onion and mozzarella over lavosh, sprinkle with oregano and bake for 5 -7 minutes until the cheese is melted. Cool slightly and drizzle with balsamic glaze and cut into pieces.
Flaky Buttermilk Cheddar Biscuits October 20, 2013 by Jill Foucre Leave a Comment Flaky Buttermilk Cheddar Biscuits 2013-10-20 21:45:21 Print Ingredients 2 cups flour 1 teaspoon salt 4 teaspoons baking powder ½ teaspoon cream of tartar 1 tablespoon sugar 1 stick butter 1 cup plus 2 tablespoons grated cheddar cheese 2 tablespoons thyme or other fresh herb 2/3 cup buttermilk Instructions Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper and set aside. 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. 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. Turn out the dough onto a lightly floured surface. Use your hands to lightly press together until the dough is 3/4-inch thick. Using a 2-inch round biscuit or cookie cutter, cut out rounds and transfer them to the prepared baking sheet. Rework the remaining scraps of dough to cut out more rounds until all the dough has been used. Sprinkle each biscuit with the remaining cheese. Bake until golden brown, 10-12 minutes. By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pork Tenderloin with Black-Eyed Peas & Bread & Butter Pickles October 20, 2013 by Jill Foucre Leave a Comment Pork Tenderloin with Black-Eyed Peas & Bread & Butter Pickles 2013-10-20 18:49:30 Print Ingredients Pork Tenderloin and Service 2 - 1½ lb. pork tenderloins Salt, pepper, cayenne pepper, and light brown sugar (1 t. each) 1 c. bread-and-butter pickles blended or chopped to a coarse puree Rub tenderloins with spice mixture and let stand for an hour Preheat oven to 400 degrees Heat a large skillet with a bit of oil Add pork tenderloin and sear on all sides, glaze pork with redeye glaze If tenderloin is thin enough, cooking may be complete stove-top – the goal is an internal temperature of 135. 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) Rest, covered for 5-10 minutes Slice and serve with black-eyed peas and pickles Black Eyed Peas with Spiced Butter 1 stick butter, divided 1 large onion, fine dice 3 garlic cloves, minced 8 c. chicken or vegetable stock 2 c. dried black-eyed peas, soaked overnight, drained 1 bay leaf 1 t. each fennel and coriander The zest of one lemon ½ t. red pepper (or cayenne pepper) Instructions Pork Tenderloin Rub tenderloins with spice mixture and let stand for an hour Preheat oven to 400 degrees Heat a large skillet with a bit of oil Add pork tenderloin and sear on all sides, glaze pork with redeye glaze If tenderloin is thin enough, cooking may be complete stove-top – the goal is an internal temperature of 135. 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) Rest, covered for 5-10 minutes Slice and serve with black-eyed peas and pickles Black Eyed Peas 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. By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Hoppin’ John Risotto Cakes with Remoulade October 20, 2013 by Jill Foucre Leave a Comment Hoppin’ John Risotto Cakes with Remoulade 2013-10-20 18:43:44 Print Ingredients 1 Tablespoon olive oil 1 large onion, small dice 1/2 c. cooked and diced ham or pancetta 1 Tablespoon Old Bay seasoning 2 teaspoons smoked paprika 2 cloves garlic, minced 1 c. Arborio rice ½ c. white wine 5-6 c. vegetable stock, warmed 2 c. cooked black-eyed peas 1/2 c. grated mozzarella cheese 1/2 c. grated Parmesan cheese 1/2 c. cooked and diced ham or pancetta Salt and freshly ground black pepper to taste 2 c. seasoned all-purpose flour 2 eggs, beaten with 2 tablespoons water 2 c. fine dried bread crumbs 2 c. vegetable oil Remoulade Sauce 12 oz. mayonnaise 1 oz. capers, drained, rinsed, and chopped 1 oz. chopped cornichons or pickles 1½ Tablespoons chopped chives 1½ Tablespoons chopped parsley 1½ Tablespoons chopped tarragon leaves ½ Tablespoon Dijon mustard ½ teaspoon anchovy paste or one whole anchovy cut up Dash of Worcestershire 2-3 dashes of Tabasco Instructions 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. 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.) Fold in cheese and beans 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. 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. Remoulade Sauce Combine all ingredients thoroughly. Adjust seasoning if necessary. Cover and refrigerate until use. By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pappadams and Mango Raita October 20, 2013 by Jill Foucre Leave a Comment Pappadams and Mango Raita 2013-10-20 18:40:03 Serves 8 Print Ingredients 12 Papads (use the spiced ones, like Jeera, which means “cumin”) Optional: Vegetable oil for frying Water 1 C. Indian or Greek yogurt ½ teaspoon Whole cumin seeds 1/4th Ripe mango, very finely diced Salt to taste Make the pappadams 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. 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. 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. To serve, keep the pappadams whole or break into pieces. Pass the raita separately for dipping. By Robin Nathan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/