Burrata Salad with Roasted Chioggia Beets, Marinated Kale & Hazelnut Aillade July 3, 2014 by Jill Foucre Leave a Comment Burrata Salad with Roasted Chioggia Beets, Marinated Kale & Hazelnut Aillade 2014-07-03 11:32:03 Serves 4 Print Ingredients 20 golf ball size golden or chioggia beets 1 2-pound piece of burrata cheese, sliced into ½ inch thick rounds 4 bunches of kale, cleaned and chopped 4 lemons 1 clove garlic, minced ½ teaspoon chili flakes ¼ cup grated pecorino cheese 1 teaspoon honey extra virgin olive oil sea salt fresh ground pepper hazelnut aillade (recipe follows) Instructions Preheat oven to 375˚to roast the beets Remove the greens to ¼ inch on each beet, rinse the beets to remove any dirt Rub the beets with olive oil, season with salt and pepper Wrap beets individually with aluminum foil, place on a baking sheet and cook for 40-50 minutes or until beet can be pierced easily with a sharp knife. Cool for ten minutes or until beets are cool enough to handle. Gently slip off the skins. Cut each beet through the axis into quarters. marinated kale In a large bowl, combine the juice and zest of lemons, minced garlic, chili flakes, pecorino cheese, 1 tablespoon extra-virgin olive oil, honey, a couple grinds of black pepper and sea salt to taste, add kale and toss to combine. Let kale marinate at room temperature for 4 hours or in a refrigerator overnight. hazelnut aillade 2 teaspoons finely chopped shallot 2 tablespoons red wine vinegar 6 tablespoons hazelnut oil 1 Tablespoon honey 1 teaspoon thyme Salt & Pepper 7 Tablespoons hazelnuts, ground into a paste using a mortar and pestle Combine shallot and vinegar in a small mixing bowl. Add honey, hazelnut paste, thyme and a little salt and pepper. Slowly whisk in hazelnut oil. Check seasoning. To finish, dress the beets with hazelnut aillade to taste, a splash of fresh lemon juice can be added if more acidity is desired. Place marinated kale and burrata on serving plate, season with salt and pepper to taste, top with dressed beets and serve. By Paul Kahan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Marcel’s Hearts of Palm Summer Chowder July 3, 2014 by Jill Foucre Leave a Comment Marcel’s Hearts of Palm Summer Chowder 2014-07-03 11:26:52 Print Ingredients 2 T butter 5 garlic cloves ½ cup diced celery 1 medium onion, chopped 1 t each dried basil & oregano Tomatoes, spinach & cilantro, chopped Kernels from 3 ears of uncooked corn 4 oz diced pancetta, cooked and drained 2 cups chicken or vegetable stock 2 -3 T heavy cream 1 cup milk ½ cup white wine Salt & pepper to taste 1 peeled and diced avocado for garnish Lemon slices for garnish Instructions Melt the butter in a medium saucepan on medium heat. Add the garlic, onion, celery, basil & oregano and saute until golden brown. Add palm hearts, vegetables, pancetta, broth & wine and bring to a boil. Add the milk and cream and bring to a boil again. Remove from heat. Add salt and pepper and stir well. Serve hot or cold and garnish with diced avocado and lemon slices By Dana Williams Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Beaujolais Granita with Berry Cream July 3, 2014 by Jill Foucre Leave a Comment Beaujolais Granita with Berry Cream 2014-07-03 11:23:29 Serves 8 Print Ingredients 1 cup Mild honey 1 cup Water 2 sprigs fresh rosemary 750 ml Bottle Beaujolais 1 Pint fresh or frozen raspberries 2-3 T. Confectioner’s sugar Sweetened, fresh whipped cream Instructions Heat the honey and water together over moderate heat with the rosemary sprig until the honey melts and the liquids combine. Pour in the wine and stir to combine flavors. Pour the mixture into a metal bowl set into a larger metal bowl filled with ice. Stir occasionally for 20 minutes, or until the mixture is very cold. Pour into a glass baking dish, cover with foil and freeze. Because of the high alocohol content, the mixture will not freeze firm, but it will be firm enough to flake. Meanwhile, puree the berries with the sugar in a blender or food processor. Pour the puree into a fine strainer and using a flexible spatula, press down hard to separate the seeds from the fruit pulp. Chill the coulis. Remove the dish from the freezer just before you plan to serve. Use a fork to scrape up the crystals (like a snow cone) and lightly spoon the crystals into wine goblets. Top with a dollop of soft whipped cream and a drizzle of the coulis. By Robin Nathan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Zucchini and Squash “Noodles” July 3, 2014 by Jill Foucre Leave a Comment Zucchini and Squash “Noodles” 2014-07-03 11:20:45 Print Ingredients 2 zucchini, washed, thinly sliced horizontally 2 yellow squash, washed, thinly sliced horizontally 4 shallots, peeled, thinly sliced into rounds 2 tbsp fresh dill, minced 2 tbsp pine nuts 1 tbsp olive oil or grape seed oil Salt and pepper, to taste Instructions Bring a pot of water to a boil. Take the thinly sliced zucchini and squash and julienne the slices. Blanch them in the boiling water, about 3 minutes. Remove from the water and set aside. Meanwhile, in a sauté pan, heat the oil. Add the shallots and cook until caramelized, about 8-10 minutes. Add in the pine nuts and toast about 30 seconds. Add the blanched squashes and stir to coat. Season with salt and pepper and the fresh dill. Allow everything to cook together about 5 minutes. Remove from the heat. By Katie Wojciechowski Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Arugula Salad with Roasted Beets and Goat Cheese July 3, 2014 by Jill Foucre Leave a Comment Arugula Salad with Roasted Beets and Goat Cheese 2014-07-03 11:19:06 Serves 6 Print Ingredients 6 cups arugula, rinsed and dried 6 fresh beets, wash/scrubbed and ends trimmed 3 ounces fresh goat cheese, crumbled ¼ cup dried cherries ¼ cup slivered almonds Dressing ½ cup white balsamic vinegar 1 medium shallot (thinly sliced) 2 T. honey 2/3 cup extra virgin olive oil Instructions Dressing: Whisk together ingredients; season with salt and pepper and set aside. Preheat oven to 400 degrees. Wrap beets in a foil packet and roast for 45 minutes. When cool enough to hold, peel beets with hands (wear disposable gloves so that they don’t turn red). Dice beets. Toss arugula, beets, and cherries in a large serving bowl with just enough dressing to lightly coat (save extra dressing in fridge). Top with goat cheese and almonds. By Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/