Chicken Bisteeya December 5, 2013 by Jill Foucre Leave a Comment Chicken Bisteeya 2013-12-05 13:55:44 Serves 8 Print Ingredients 2 T. unsalted butter 1 medium yellow onion, chopped 12 bone-in chicken thighs 2 c. water Cilantro Parsley Crushed saffron threads Black pepper One Cinnamon Stick ½ t. ground ginger ¼ t. turmeric 4 large eggs ¼ c. plus 1 T. confectioner’s sugar 2 T. freshly squeezed lemon juice ½ c. unsalted butter Almond Mixture 2 c. whole blanched almonds, toasted ¼ c. confectioner’s sugar 1 t. cinnamon 1 box phyllo dough, thawed Instructions In a Dutch Oven, melt the butter over low heat. Add the onion, salt, pepper, ginger, saffron, and turmeric and cook over medium heat, stirring until softened. Add the chicken, the water, cilantro, parsley, and cinnamon stick. Cover and cook over medium heat for 15 minutes. Turn the chicken in the juices and cook for 15 minutes more, or until the chicken is cooked through. Remove the pan from the heat and let the chicken cool in the broth. Set a large strainer over a saucepan and strain the chicken from the broth. Discard the seasonings. Rough chop the chicken into ½ inch pieces and place in a bowl; set aside. Bring the chicken broth to a gentle boil. In a medium bowl, whisk the eggs until frothy. Adjust the heat under the broth to low and slowly stir the eggs into the simmering broth. Cook, stirring for 1 to 2 minutes or until the eggs are set in small curds. Set a strainer over a bowl and drain the eggs. Discard the broth. Add the cooked eggs, chopped parsley and cilantro, ¼ c. of the confectioners sugar, the lemon juice, 1 t. salt and pepper to the chicken pieces. Stir gently to combine Make the almond mixture Combine the almonds, confectioner’s sugar, and the cinnamon in a food processor to a find grind. Set aside Assemble the bisteeya: Pre-heat oven to 400 degrees Coat the bottom of a 10-inch springform pan with melted butter. Layer four sheets of phyllo, each separated with melted butter into the pan. Spread half the almond mixture on top of the first layer of phyllo. Layer four more sheets of phyllo, each separated with melted butter, into the pan. Arrange all of the chicken mixture evenly on top. Layer four more sheets of phyllo, each separated with melted butter, into the pan. Spread the remaining almond mixture. Layer the final four sheets of phyllo, each separated with melted butter, into the pan. Push the excess phyllo from around the edges down along the sides of the pan. Bake for 35 to 40 minutes of until the phyllo is dark and golden brown. Remove from oven and let stand for 15 minutes. Dust with confectioner’s sugar before cutting into wedges and serving By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Ham & Gruyere Thumbprints December 5, 2013 by Jill Foucre Leave a Comment Ham & Gruyere Thumbprints 2013-12-05 13:50:58 Print Ingredients 1/2 cup (1 stick) unsalted butter, cut into large pieces 1/2 teaspoon coarse salt 1 cup water 1 cup all-purpose flour 4 large eggs 1/2 teaspoon freshly ground pepper 1/2 cup finely chopped or ground Black Forest ham (2 ounces) 1 cup finely shredded Gruyere cheese, plus 36 cubes (1/2 inch) for centers (8 ounces total) Instructions Preheat oven to 400 degrees. Bring butter, salt, and the water to a boil in a large, heavy saucepan over medium heat, stirring occasionally. Add flour; stir vigorously until incorporated. Continue to cook, stirring, until the mixture pulls away from sides of pan and a thin film forms on bottom of pan, 1 to 2 minutes; Remove from heat; let cool 2 minutes. Transfer dough to a large bowl; add eggs 1 at a time, beating with a wooden spoon to incorporate each before adding the next, about 2 minutes; Stir in pepper, ham, and shredded cheese. Spoon dough into a pastry bag fitted with a 1/2-inch star tip. On baking sheets lined with nonstick baking mats or parchment paper, pipe rosettes (each 1 1/2 inches wide), 2 inches apart. Make a deep indentation at the center of each with your thumb (dampen thumb to keep it from sticking to dough). Bake, rotating sheets halfway through, until crisp and golden, 25 to 30 minutes. Remove from oven; press a cheese cube in each indentation. Continue baking until cheese is melted, about 10 minutes. Serve warm. By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Savory French Toast Bites December 5, 2013 by Jill Foucre Leave a Comment Savory French Toast Bites 2013-12-05 13:46:20 Yields 60 Print Ingredients 1 head garlic 1 teaspoon olive oil 2 tablespoons all-purpose flour 3/4 teaspoon baking powder 1 teaspoon kosher salt 3 large eggs 1 1/3 cup milk 1 1/4 cup grated Parmesan cheese 1 medium (12-oz) loaf challah bread (or brioche), or approximately half a large loaf, cut into 1-inch thick slices 1 tomato, seeded and diced 1/4 cup chopped fresh basil, plus a few leaves thinly sliced for garnish Instructions Heat the oven to 350°F. Cut the top off the head of garlic, leaving the remainder intact. Drizzle the garlic with olive oil and wrap in foil, then place it in the oven. Roast the garlic until very fragrant, about 40 minutes. Cool to room temperature, then squeeze out the softened garlic and mash into a paste. To make the French toast batter, begin by combining the flour, baking powder and salt in a small bowl. In a medium bowl, whisk together the eggs and milk, then whisk in the flour mixture until smooth. Stir in the Parmesan cheese which will make the batter lumpy. If using challah bread, pre-cut the slices so they lay evenly in a 13-inch by 9-inch baking dish, sort of like creating a jigsaw puzzle. Remove the bread and set aside. Coat the baking dish with nonstick cooking spray. One at a time, dip each piece of bread in the batter and turn over to coat both sides. Arrange the bread in the baking dish. Stir the roasted garlic, diced tomato and chopped basil into the remaining batter and mix well. Spread the batter evenly over the French toast. Bake the French toast uncovered at 350°F for 30 to 35 minutes or until set. Cool for 15 minutes, then use a 1-inch round cutter to portion the French toast into bite-sized rounds. If making ahead, arrange the rounds snugly in a baking dish and chill. To reheat, bake at 250°F for 10 minutes. By Kelly Sears Adapted from Martha Stewart's Hors d'Oeuvres Handbook Adapted from Martha Stewart's Hors d'Oeuvres Handbook Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Salmon and Melting Cherry Tomatoes December 5, 2013 by Jill Foucre Leave a Comment Salmon and Melting Cherry Tomatoes 2013-12-05 13:40:55 Print Ingredients Good olive oil 1 cup (250 mL) chopped sweet onion, such as Vidalia 2 tsp (10 mL) minced garlic 2 cups (500 mL) cherry or grape tomatoes, halved through the stem kosher salt and freshly ground black pepper 1 1/2 tbsp (22 mL) good balsamic vinegar 1 1/2 tbsp (22 mL) julienned fresh basil leaves 2 lb (1 kg) salmon fillet, cut crosswise into 4 pieces Instructions Heat 2-3 tablespoons olive oil in a medium skillet over medium heat. Add the onion, and sauté for 5 minutes. Add the garlic, and sauté an additional 1 minute. Stir in the tomatoes, a little salt (a pinch or two), and 1/2 teaspoon pepper; cook for 10-15 minutes, stirring occasionally until the liquid evaporates and the sauce thickens slightly. Remove from heat. Stir in the vinegar and basil. Cover with a lid to keep warm. Meanwhile, heat a large 10-12-inch cast iron pan on high heat for 5 minutes. Brush the salmon with olive oil, and sprinkle with a little salt and pepper. Place the salmon skin side up in the pan. Cook the fish for 3 – 4 minutes without moving them, until they are browned. Turn the salmon skin side down with a metal spatula and cook an additional 3 minutes. Remove the fish to a serving platter. Cover with the tomatoes, and serve. By Deb Forkins Adapted from Barefoot Contessa Foolproof Adapted from Barefoot Contessa Foolproof Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Teri’s Gingerbread-Raisin Scones December 5, 2013 by Jill Foucre Leave a Comment Teri’s Gingerbread-Raisin Scones 2013-12-05 13:35:43 Yields 8 Print Ingredients 2 cups flour 1/3 cup brown sugar 1 Tablespoon baking powder 3/4 teaspoon cinnamon 1/2 teaspoon ginger 1/8 teaspoon cloves 6 Tablespoons chilled butter, cut into pieces 1/4 cup milk 1 egg 3 Tablespoons molasses 1 teaspoon vanilla 2/3 cup raisins Instructions Preheat oven to 375 degrees. Place parchment on baking sheet. Blend first 6 ingredients in processor or with pastry blender until mixture resembles coarse meal. Beat milk, egg, molasses and vanilla to blend in large bowl. Add flour mixture and raisins; stir gently until dough forms. Gather dough into ball. On lightly floured surface, press dough into 1” thick round. Cut round into 8 wedges. Place on parchment lined baking sheet. Bake until toothpick inserted into center comes out clean, about 25 mins. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/