Smoked Salmon Coulis October 20, 2013 by Jill Foucre Leave a Comment Smoked Salmon Coulis 2013-10-20 17:40:18 Print Ingredients 8 oz. smoked salmon, finely diced ½ cup diced cucumber 1-2 Tablespoons chipotle pepper, finely diced ½ cup red onion, finely diced Salt and pepper ¼ cup spicy tomato juice Instructions Combine all ingredients and chill at least 4 hours or overnight. Serve with crackers, toast points, or over mixed greens or fill endive with the mixture. By Jean True Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Savory Coeur a la Crème with Roasted Maple Walnuts October 20, 2013 by Jill Foucre Leave a Comment Savory Coeur a la Crème with Roasted Maple Walnuts 2013-10-20 17:38:28 Print Maple Nutmeg Walnuts 1 cup walnuts, chopped 3 Tablespoons maple syrup ¼ tsp freshly grated nutmeg 1 pinch of kosher salt freshly ground black pepper Savory Coeur a la Crème 2 Tbsp olive oil 1/3 cup onions, minced 1 large clove of garlic, minced 2-3 Tablespoons fresh sage, minced 6 oz cream cheese, room temperature ½ cup heavy cream 2 Tablespoons red wine salt and pepper to taste Instructions Preheat oven to 375 degrees. In a small bowl combine the walnuts, maple syrup, nutmeg, salt and pepper. Mix together thoroughly. Spread the nuts on a baking sheet (silpat is suggested). Bake for 12 minutes, stirring half way through. Allow them to cool, then put in an air tight container. Heat the olive oil in a small sauté pan over medium heat. Once the oil is heated add the onion and garlic, sauté until the onion is soft and translucent. Add in the sage and saute for one more minute. Set aside to cool. Place the softened cream cheese in a bowl of a stand mixer with a whisk attachment. Whip on medium speed until the cream cheese is thick and fluffy. Reduce the speed to low and pour in the heavy cream. Allow the cream to become incorporated with the cream cheese. Add in the wine and the cooled onion, garlic, sage mixture. Increase speed to Medium-high and whip till the mixture is thick, creamy. Scape down the sides of the bowl and mix another minute. Line a 6 inch sieve with several layers of cheesecloth. Spoon the cream cheese mixture into the cheesecloth and smooth the top with a spatula. Fold the extra cheesecloth over the top of the cream cheese mixture. Set the sieve over a small bowl, cover with plastic wrap, and set it in the refrigerator overnight. Before serving invert the Coeur a la crème onto a nice plate, top with some of the maple walnuts, garnish with extra sage leaves. Serve with crackers and extra walnuts. By Jean True Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Marinated Shrimp October 20, 2013 by Jill Foucre 2 Comments Marinated Shrimp 2013-10-20 17:35:00 Print Ingredients 3 pounds cooked shrimp 1 cup vegetable oil 1/4 cup olive oil 1 large onion, thinly sliced 1/3 cup cider vinegar 2 tablespoon white balsamic vinegar 1/4 cup sugar 4 cloves garlic 3 bay leaves 3 Tablespoons Worcestershire sauce juice of 1 lemon 1 Tablespoon each: dried oregano, mustard, basil, dill 1 cup fresh parsley, chopped Salt and freshly ground pepper Instructions Mix together in large bowl. Marinate overnight. By Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Traditional Northern Crostini October 20, 2013 by Jill Foucre Leave a Comment Traditional Northern Crostini 2013-10-20 17:33:45 Print Ingredients 1/4 cup olive oil 1/2 pound finely chopped chicken livers 1 Tablespoon parsley 1 can finely chopped anchovies (in oil) 1 bottle capers, drained 1/2 pound lean ground beef 1/2 cup chopped onion 1 small can tomato paste Instructions Brown onions, beef, parsley and livers in oil. Add tomato paste and 9 cans of water. Add anchovies with oil and capers. Salt and pepper to taste. Cook for 1 hour in big frying pan. If too dry, add another 1/2 can of tomato paste and water. Serve on toasted bread. By Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pan- Seared Pork and Ginger Potstickers with Ponzu Sauce October 20, 2013 by Jill Foucre Leave a Comment Pan- Seared Pork and Ginger Potstickers with Ponzu Sauce 2013-10-20 17:32:17 Print Ingredients 1 pound ground pork 2 inch grated fresh ginger 1 teaspoon garlic powder 2 Tablespoon finely chopped cilantro 2 finely chopped scallions 1 egg 2 Tablespoons soy sauce 1 cup minced bean sprouts 2 oz shredded carrots Won ton wrappers Water to seal wrappers Canola oil for sautéing 3 cups water PONZU SAUCE 1/2 cup low-sodium soy sauce 1/4 cup fresh orange juice 2 Tablespoons fresh lemon juice 1 tablespoon water 1 tablespoon mirin (sweet rice wine) 1/8 teaspoon crushed red pepper Mix all ingredients together to meld flavors. Instructions Season pork with ginger, garlic powder, cilantro, scallions and mix thoroughly. Add egg, soy sauce, bean sprouts and carrots and mix well. Fill a small bowl with water to help seal potstickers. Lay out wrappers on flat surface. Place ½ tablespoon pork mixture in center of wrapper. Brush 2 edges with water. Fold corner of wrapper to opposite corner to form triangle. Crimp 2 folds in each short side of potsticker to ensure closure. In a large skillet, heat 2 Tablespoons canola oil. Arrange potstickers in pan and sauté over medium heat until bottoms are lightly browned. Pour in ½ cup water and cover. Steam for 3 to 5 minutes until water is gone. Repeat until all potstickers are cooked. By Jamie Bordoshuk Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/