Framboise Tart with Pistachio Crust August 6, 2014 by Jill Foucre Leave a Comment Framboise Tart with Pistachio Crust 2014-08-06 10:38:25 Print Ingredients Pistachio Crust 16 tbsp. unsalted butter, room temperature ¼ cup sugar Pinch of salt 1 tsp. vanilla extract 1 large egg yolk 1 1/3 cups all-purpose flour 2 ½ oz. (½ cup) unsalted pistachios, finely ground Pastry Filling 2 cups whole milk 1 vanilla bean or 1 tsp. vanilla paste Pinch of salt ½ cup sugar ¼ cup cornstarch 2 large eggs 4 tbsp. unsalted butter, room temperature 2-3 cups fresh raspberries Currant or apricot jelly, melted 3 - 4 Tbsp minced pistachios Instructions In a stand mixer fitted with the paddle, beat the butter with the sugar and salt till creamy. Add the vanilla and egg yolk and beat until smooth. Add the flour and nuts and mix well. Scrape the pastry onto a sheet of plastic wrap. Flatten the pastry into a disc, wrap and refrigerate about 30 min. Preheat oven to 350 degrees Roll out the pastry to 13 inch round. Place the dough in a 10 inch tart pan (with a removable bottom). Refrigerate the pastry until firm, about 10 minutes. Line the tart pan with parchment paper and fill with dried beans or pie weights. Bake in the center of the oven for about 30 minutes. Then remove the parchment and weights; continue to bake another 15 minutes till baked thoroughly. In a medium saucepan, combine the milk with the vanilla and salt. Bring to a boil. In a large bowl, whisk the sugar with the cornstarch and the eggs. Gradually whisk in ½ cup hot milk. Scrape the mixture into the saucepan, cooking over medium heat till thicken, about 4 minutes. Remove from the heat and whisk in the butter. Strain the pastry cream into a bowl, press a piece of plastic wrap directly onto the surface and refrigerate till chilled, about 1 hour. Spread the pastry cream in the tart shell and arrange the berries on top. Brush melted jelly over the berries; then sprinkle with 3-4 tbsp. minced pistachios. Chill until serving. By Courtesy of Chef Jean True Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Poulet Ragout with Wild Mushrooms and Chives August 6, 2014 by Jill Foucre Leave a Comment Poulet Ragout with Wild Mushrooms and Chives 2014-08-06 10:27:16 Print Ingredients 2 tbsp. sweet butter 1 3-4 pound chicken, preferably organic and cut into 8 pieces 8 shallots, peeled and quartered 2 garlic cloves, peeled and minced 1 cup dry white wine 16 wild mushrooms...trumpets, oyster, porcini ½ cup chopped fresh chives 3 cups chicken stock 1 cup heavy cream Salt and pepper Instructions In a Dutch oven, melt the butter, then brown the chicken pieces on all sides. Remove from pan. Add the garlic and shallots...lightly brown. Stir in the wine, carefully scraping loose the brown bits at the bottom of the pan. Simmer about 3 minutes to reduce the liquid by half. Add the mushrooms, chives, and chicken pieces. Add enough chicken stock to cover the chicken pieces; lightly season with salt and pepper. Bring to a boil, and then lower the heat to a simmer. Cover and cook gently for about 45 to 60 minutes; the meat should be tender. Remove from the dutch oven and keep warm. Simmer for 5-10 minutes to reduce the liquid by one fourth, then add the cream and simmer for 15 minutes. Adjust the seasonings. Serve with the sauce and a few chopped chives By Courtesy of Chef Jean True Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
White Bean and Tomato Salad August 6, 2014 by Jill Foucre Leave a Comment White Bean and Tomato Salad 2014-08-06 10:10:04 Serves 6 Print Ingredients 1 pound small red potatoes 1 pound ripe tomatoes 4 cans (15 oz.) white kidney(cannellini) beans, drained and rinsed 4 scallions, white and green parts, finely sliced Bunch of flat parsley 1 hot red chile, finely diced 4 tbsp. extra-virgin olive oil Zest and juice of 1 lemon Sea salt to taste, freshly ground pepper Instructions Cook the potatoes in their skins in a saucepan with boiling water, for about 20 minutes, till fork tender. Drain and allow to cool, cut into wedges. Dip the tomatoes in a saucepan of boiling water for 20 seconds, peel, cut into wedges, and remove the seeds. Mix the potatoes, tomatoes and drained beans. Combine the scallions, parsley and chile, then mix with the olive oil, lemon zest and juice, salt, and pepper. Pour over the tomatoes, beans, and potatoes, mix and serve. By Courtesy of Chef Jean True Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Zucchini, Chickpea, and Edamame Salad with Lemon Vinaigrette August 6, 2014 by Jill Foucre Leave a Comment Zucchini, Chickpea, and Edamame Salad with Lemon Vinaigrette 2014-08-06 10:05:38 Print Ingredients 1 c. edamame 1 c. cherry or grape tomatoes, halved 1 can chickpeas, rinsed and drained 1 zucchini and one summer squash, diced ½ small red onion, thinly sliced 6-8 romaine lettuce leaves, roughly chopped 2 ounces Parmesan cheese, broken into small chunks 1 T. chopped fresh basil 1-2 t. kosher salt Lemon Vinaigrette ¼ c. white wine vinegar ¼ c. fresh lemon juice 2 T. chopped cilantro ½ t. chopped fresh thyme ½ t. ground red pepper ¼ t. salt ¼ t. pepper ¾ c. olive oil Instructions Combine all vinaigrette ingredients together then slowly incorporate oil – you may not need all the oil. Taste and adjust after adding half the oil Set aside Combine the sugar snap edamame, tomatoes, chickpeas, zucchini, red onion and toss. Toss in romaine, Parmesan, basil, and salt. Toss with vinaigrette right before serving. By Courtesy of Chef Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Grilled Watermelon Gazpacho August 6, 2014 by Jill Foucre Leave a Comment Grilled Watermelon Gazpacho 2014-08-06 10:00:07 Serves 4 Print Ingredients 2 tablespoons olive oil ½ teaspoon chipotle chile powder 3 pounds watermelon, cut into 1-inch thick slices kosher salt 1 medium tomato, cored and chopped 1 cup chopped English cucumber ¼ cup chopped fresh cilantro 1 medium shallot, peeled and chopped 1 small jalapeno chile, stemmed, seeded and chopped 3 to 4 tablespoons freshly squeezed lime juice 2 teaspoons red wine vinegar ¼ cup crème fraiche Instructions Prepare a medium-hot charcoal fire or preheat a gas grill or ribbed stovetop grill pan. In a small bowl combine 1 tablespoon of the olive oil and chipotle chile powder. Brush the watermelon slices with the chipotle oil. Sprinkle both sides of the watermelon with kosher salt. Grill the watermelon until it is charred, about 1 minute per side. Transfer to a cutting board. When cool enough to handle, remove the rind and any seeds if necessary. Coarsely chop the flesh. In the jar of a blender combine the watermelon flesh, tomato, cucumber, cilantro, shallot, jalapeno and remaining 1 tablespoon of olive oil. Blend until almost smooth. Transfer to a bowl. Stir in 1 ½ tablespoons of the lime juice and the vinegar. Season with salt to taste. Cover and refrigerate until thoroughly chilled, about 4 hours. When ready to serve, in a small bowl combine the crème fraiche with 2 tablespoons of the lime juice. Taste the soup and adjust seasonings if necessary, adding more lime juice and salt if necessary. Ladle the soup into bowls and drizzle the lime crema over the top. By Courtesy of Chef Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/