Well Done by Kelly Montgomery April 28, 2014 by Jill Foucre Leave a Comment I truly hope none of my neighbors are reading this. It all happened a handful of years ago on a blazing hot Summer day; the kind of day that is made for that most manly of pastimes, drinking beer on the patio (and throwing in a little grilling to make it seem legit). I knew something was up when I heard Brock screaming from the patio. I couldn’t make out what he was saying, but I could certainly tell it was serious. “Did he spill ANOTHER beer?”, I wondered. And then, “Oh #@!% —-Don’t tell me one of the dogs ate the meat right out of the marinade again!”. But it would turn out to be even worse than that. Much, much worse. Dropping whatever I was doing, I bounded out the back door to see what was up. And I kid you not, the gas grill was on fire. The whole thing. As in ‘flames shooting 10 feet in the air’ on fire. Even more alarming, the propane tank was engulfed in flames, and she looked like she could blow at any moment! I was encouraged to get back in the house and head for the point farthest from the developing situation. Which I did, gladly, in a hurry. I honestly don’t remember (or did I block it out?) how my husband managed to put out that fire. But somehow he did. When at last he sounded the all clear and I went out to assess the damage, I was relieved to find Brock in his original un-charred condition. But the nearby trees didn’t fare so well. The leaves were well done. Very. Well. Done. We were lucky that day. No one was hurt. The fire didn’t spread throughout the woods and torch the entire neighborhood. Even our dinner, which hadn’t yet made it onto the grill or been snatched by the dogs, was spared. But that, my friends, would be the last of our gas grilling days. In the years since, I have grown to appreciate once again the amazing depth of flavor that grilling over a real charcoal fire can build. Now I think we need a Kamado Joe ceramic grill that can smoke at low heat, turn into a pizza oven at high heat and everything in between. And I’m not even afraid to go near the grill anymore. Really, I’m not.
Fried Eggs with Wine Vinegar April 18, 2014 by Jill Foucre Leave a Comment Fried Eggs with Wine Vinegar 2014-04-18 09:41:21 Serves 2 Print Ingredients 4 large brown eggs 2 tablespoons butter 4 tablespoons good wine vinegar Salt, pepper Instructions Break 2 or 3 eggs, according to your appetite, into a bowl, taking care not to break the yolks. Heat half the butter in a 6-inch frying pan, and when it turns golden, slip in the eggs very carefully. Cook, puncturing any air bubbles which form in the egg whites with a fork. Don't worry if the eggs go crisp and golden round the edge. When they are cooked the way you like them, season with salt and freshly ground pepper and slide onto a heated plate. Pour 2 tablespoons of wine vinegar into the pan. Allow to reduce by half and pour over the eggs. Wipe out the pan with a cloth or paper towel and repeat the process with the remaining butter, eggs, and vinegar. By Roger Vergé Adapted from Food 52/Genius Recipes Adapted from Food 52/Genius Recipes Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Layered Vegetable Omelet April 18, 2014 by Jill Foucre Leave a Comment Layered Vegetable Omelet 2014-04-18 09:38:58 Serves 8 Print Ingredients 2 large red bell peppers, seeded, cut into large wedges, flattened Olive oil 10 oz baby spinach 1/4 c. shallots, minced 13 eggs salt and pepper ½ cup plus 3 T heavy cream 1 ½ cup sharp white cheese, shredded Instructions The day before: Roast the red peppers in a broiler until they blister. Remove to a bowl and cover with plastic wrap. Set and steam for 15-20 minutes. Peel the peppers and chop. Heat skillet with olive oil and sauté the spinach until it is wilted, add the shallots and cook until transparent, season with salt and pepper. One hour before serving: Preheat oven to 450 degrees, and heat a kettle of water for the boiling water bath. Break 4 eggs into the bowl containing the peppers and do the same with the spinach. Add to each bowl 3 T heavy cream and a bit of salt and pepper, blend. Break remaining 5 eggs into a third bowl and blend with 1/4 c. cream and the cheese, salt and pepper. Prepare a 10” x 5 1/2” bread pan by lining it with a strip of parchment. Spray the parchment and pan with Pam. To bake: Put a few inches of boiling water in a 9” x 13” pan, then place the prepared bread pan into it. Pour in the first layer of the pepper mixture. Bake for 18 mins. Add the spinach mixture. Bake for 18 mins. Add the cheese mixture and finish baking for 20 mins. Let cool for 5 mins. before slicing. Can bake the day before and reheat in microwave. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Edamame Succotash April 18, 2014 by Jill Foucre Leave a Comment Edamame Succotash 2014-04-18 09:36:07 Serves 4 Print Ingredients 1 slice center-cut bacon 1 Tbsp butter 2 cups chopped sweet onion 2 cups fresh corn kernels (about 3 ears) 1 (16 oz.) bag frozen, shelled edamame, thawed 2 T red wine vinegar 1/2 tsp. salt 1/2 tsp. freshly ground pepper 1/2 tsp. sugar 3 plum tomatoes. coarsely chopped 1 red bell pepper, seeded and coarsely chopped 3 T torn basil Instructions Cook bacon in non-stick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 tsp drippings in pan; coarsely chop bacon. Increase the heat to medium-high. Melt butter in drippings in pan. Add onion; saute 3 minutes, stirring occasionally. Add corn kernels; saute for 3 minutes until lightly charred. Add edamame, and saute for 3 minutes, stirring occasionally. Stir in vinegar and next 5 ingredients (through bell pepper); cook 30 seconds, stirring occasionally. Sprinkle with bacon and basil. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Sweet Pea and New Potato Frittata April 18, 2014 by Jill Foucre Leave a Comment Sweet Pea and New Potato Frittata 2014-04-18 09:29:14 Serves 4 Print Ingredients 8 large eggs 2 tablespoons olive oil 4 new potatoes ½ cup sweet peas, fresh (cook with potatoes) or frozen (thawed) ½ large sweet onion, finely diced 10 cherry tomatoes, halved ½ cup shredded parmesan cheese ¾ teaspoon salt, ¼ teaspoon pepper Fresh dill sprigs, for garnish Instructions Preheat oven to 425 degrees. Whisk eggs in a bowl. Add salt and pepper and ¼ cup parmesan. Set aside. Bring potatoes to a boil in water and cook for 15 minutes until tender (add peas, if fresh, after 5 minutes). Drain and dice. Heat oil over medium heat in a large heavy, non-stick, oven-safe skillet. Sauté onions for 5 minutes until translucent (do not brown). Add potatoes and peas. Add eggs to skillet and cook, stirring occasionally, 1-2 minutes until eggs begin to set. Top with tomatoes and remaining parmesan. Place in center of oven and bake for 10-12 minutes until the center is puffed and just set. Let sit for 5 minutes out of the heat. Run a rubber spatula around the edge and beneath the frittata before transferring to a platter. Garnish with fresh dill and cut into wedges. Serve with a simple green salad. By Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/