Creamy Carrot Soup July 3, 2014 by Jill Foucre 2 Comments Creamy Carrot Soup 2014-07-03 11:14:33 Print Ingredients 3 tbsp. sweet butter 2 cloves garlic, peeled and minced 1 medium yellow onion 3 pounds garden fresh carrots, peeled and sliced 3 tbsp. fresh ginger peeled and chopped or use a micro plane 8 cups, (2 qt) chicken or vegetable stock 1/3 cup honey 1 ½ cups heavy cream or plain yogurt Kosher salt and white pepper to taste Instructions In a heavy stock pot over medium heat, melt the butter. Add the garlic, onion, carrots, and ginger. Sauté for 10-12 minutes, stirring frequently. Pour the stock into the pot with the vegetables and bring to a boil. Lower the heat, and simmer till the carrots are soft and tender, about 25 minutes. Remove from the heat. Add the ground ginger and honey. Puree the soup in the pot using an immersion blender till smooth. Add the dairy of your choice and season to taste. Garnish with sprigs of your favorite herbs, such as parsley, chives, or rosemary. Notes For a main course, add seared scallops along with a green salad and crusty bread. By Jean True Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Leek and Onion Tartlets July 3, 2014 by Jill Foucre Leave a Comment Leek and Onion Tartlets 2014-07-03 11:05:46 Yields 30 Print Ingredients 1 tablespoon unsalted butter 1/2 cup finely chopped leeks (white part) 1/2 cup finely chopped onion 1 large egg, beaten 1/2 cup light cream 1/4 teaspoon kosher salt 1/8 teaspoon fresh pepper 1/8 teaspoon ground nutmeg 2 packages (15 shells each) pre-baked mini phyllo shells Instructions Heat oven to 350 degrees. In a large skillet over medium heat, melt the butter. Add the leeks and onions and stir constantly. Cook until soft, 8-10 minutes. Remove from heat and set aside to cool. In a small bowl, whisk eggs, cream, salt, pepper and nutmeg. Stir in cooled mixture until well combined. Remove the shells from their trays to a baking sheet. Divide evenly between the tartlet shells and bake until the custard set, 10-15 minutes Serve warm or at room temperature. By "Cooking from the Hip" by Cat Cora (Houghton Mifflin, 2007) Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Sun-dried Tomato and Goat Cheese Tartlets July 3, 2014 by Jill Foucre Leave a Comment Sun-dried Tomato and Goat Cheese Tartlets 2014-07-03 11:03:19 Yields 15 Print Ingredients 2 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter 1 cup chopped onions 1 tablespoon sugar ½ cup chopped sun-dried or roasted cherry tomatoes (see note) Salt, to taste 4 ounces goat cheese, softened 1 large egg 2 tablespoons heavy cream 1 teaspoon fresh thyme leaves 1 box (15-count) pre-baked mini phyllo shells or, 1 refrigerated pie crust (from a 15-ounce box) Instructions In a large skillet over medium heat, add the oil and butter. Once the butter melts, add the onions, sugar and salt to taste. Cook until the onions begin to brown. Turn the heat to low and cook slowly, stirring often, until the onions are golden brown and caramelized, about 12 minutes. About 8 minutes into the cooking, add the chopped sun-dried tomatoes . Remove from heat and set aside to cool. Heat oven to 350 degrees. In a bowl, mix together goat cheese, egg, cream and thyme until well combined. Pour mixture into a plastic food-storage bag; set aside. Unroll pie crust onto a flat, clean work surface. With a 2½-inch round biscuit cutter or a juice glass of similar diameter, cut out 12 circles. Press them into the cups of a 12-count nonstick mini-muffin tin. Skip this step if using pre-made phyllo shells. Snip off a corner of the goat cheese bag; make sure the opening is wide enough for any small chunks of cheese to squeeze through. Fill each cup halfway with the cooled onion/pepper mixture. Squeeze the cheese mixture on top of the onions, filling up the cups. Bake the tarts until the filling is set and tops are golden brown, about 20 to 22 minutes. Cool 10 minutes in the tin, then remove and plate for serving. Notes Cook’s notes: For homemade roasted tomatoes, heat the oven to 425 degrees. Toss 30 cherry tomatoes in 2 teaspoons extra-virgin olive oil. Spread in an even layer on a baking sheet and bake 7-9 minutes or until they caramelize and are brown around the edges. Allow to cool slightly, but scrape off pan with they're still a bit warm. Store extra an airtight container for 1 week or freeze for up to one month. By Deborah Pankey, Daily Herald Food Editor Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Parmesan, Prosciutto and Arugula Sandwiches July 3, 2014 by Jill Foucre Leave a Comment Parmesan, Prosciutto and Arugula Sandwiches 2014-07-03 11:00:05 Serves 8 Print Ingredients 1 bag (8 pieces) frozen rosemary and olive oil ciabatta rolls, thawed 2 tablespoons high-quality extra-virgin olive oil 8 ounces prosciutto, thinly sliced 1½ cups baby arugula 6 ounces shaved parmesan cheese 2 tablespoons truffle oil Instructions Cut the ciabatta rolls in half. Brush the cut sides lightly with olive oil. Layer each roll with 1 slice of proscuitto, some arugula and cheese. Drizzle with truffle oil and top with the other half of the bread. Cut in half diagonally. Notes Cook's note: For a picnic, leave the sandwiches whole and wrap in foil. By Deborah Pankey, Daily Herald food editor, inspired by Cat Cora Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/