Cheddar Corn Muffins October 3, 2014 by Jill Foucre Leave a Comment Cheddar Corn Muffins 2014-10-03 09:45:00 Print Ingredients 1 cup all-purpose flour 1 cup yellow cornmeal 4 T. sugar 2 1/2 t. baking powder 1/4 t. baking soda 1/2 t. salt 1 cup lowfat buttermilk 2 T. melted butter 2 T. canola oil 2 large eggs 1/2 cup fresh or frozen corn kernels 1 cup shredded cheddar cheese Instructions Preheat oven to 350 degrees. Prepare muffin pan with cooking spray. Set aside. In a large bowl, mix together flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside. In a large bowl, whisk together the buttermilk, melted butter, oil, and eggs until well blended. Pour the liquid ingredients over the dry and mix with a rubber spatula until combined. Fold in the corn and cheddar cheese. Divide the batter evenly among the muffin cups. Bake 10-15 minutes until the tops are golden. Remove from oven and cool for 5 minutes. By Lynn Dugan Adapted from Two Peas & Their Pod Adapted from Two Peas & Their Pod Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Roasted Butternut Squash Soup with Curry October 3, 2014 by Jill Foucre Leave a Comment Roasted Butternut Squash Soup with Curry 2014-10-03 09:39:48 Print Ingredients 1 large butternut squash (3-4 pounds), cut into 1-inch cubes 1 large sweet onion, large dice 3 Honeycrisp apples, peeled, cored, and cut into 1-inch cubes 2 T. olive oil Kosher salt and freshly ground black pepper 32 ounces chicken or vegetable broth 1/2 to 1 t. curry powder Flaked coconut, chopped cashews and sliced scallions, for garnish Instructions Place squash, apples and onions onto a baking pan and toss with olive oil, 1 teaspoon of salt and 1/2 teaspoon pepper. Roast for 30 minutes (or until very tender) in a pre-heated 425 degree oven. Stir after 15 minutes. Heat 3 cups of broth in a large saucepan. When veggies are done, add them to the broth and puree them with an immersion blender (or in batches with a food processor). Add remaining broth to the puree to achieve desired consistency and heat thoroughly. Add 1/2 teaspoon curry powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Taste. Add more curry, salt & pepper, as needed. Serve this soup in shot glasses garnished with sliced scallions, chopped cashews and flaked coconut. By Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Green Bean Salad with Lemon, Feta & Dill October 3, 2014 by Jill Foucre Leave a Comment Green Bean Salad with Lemon, Feta & Dill 2014-10-03 09:32:45 Print Ingredients 1 pound fresh green beans, cleaned 1⁄2 cup feta cheese, crumbled 1⁄2 cup pine nuts, toasted 1⁄2 lemon, juiced (or 1 T. lemon juice) 2 T. white balsamic vinegar 3 T. extra virgin olive oil 1 t. honey 1 t. fresh dill Salt and freshly ground pepper Instructions Steam green beans until tender crisp. Rinse under cold water and drain. Set aside. In a small bowl, whisk together lemon juice, vinegar, oil, and honey. Add salt and pepper to taste. Add dill. Toss green beans in dressing* and add feta and pine nuts. Serve immediately. Notes *add the dressing gradually. Unused dressing can be stored in a sealed container in the refrigerator for a week. By Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pickled Watermelon Rind with Prosciutto, Melon and Arugula Salad October 2, 2014 by Jill Foucre Leave a Comment Pickled Watermelon Rind with Prosciutto, Melon and Arugula Salad 2014-10-02 11:30:37 Print Pickled Watermelon Rind 3 T. kosher salt 3 cups water 3 cups diced watermelon rind, green part removed and discarded (from about 1 small watermelon) 1½ cups granulated sugar, divided ¾ cup white wine vinegar ¾ t. ground cloves ¾ t. ground allspice 1 cinnamon stick Salad ½ medium shallot, minced ½ medium lemon, juiced 2 T. extra virgin olive oil Salt and freshly ground black pepper 1 cup cantaloupe cut in small dice (about a quarter of a small cantaloupe) 4 cups arugula (about 4 ounces) ½ cup (about 2 ounces) thinly sliced prosciutto ½ cup Pickled Watermelon Rind Pickled Watermelon Rind Dissolve the salt in the water and pour it over the watermelon rind. Let the mixture stand for four hours, then strain, rinse and place the rind in a medium saucepan. Cover with fresh water, bring to a simmer over medium heat and cook until tender, about 30 minutes. Strain the rind. In a small saucepan set over medium heat, warm ½ cup sugar with the vinegar, lemon, cloves, allspice and cinnamon until the sugar dissolves. Pour the hot mixture over the rind, cover and refrigerate for 24 hours. Drain the rind and reserve the liquid. Place the liquid in a saucepan set over high heat and stir in an additional ½ cup sugar. Bring to a boil and pour the liquid over the reserved rind. Refrigerate for another 24 hours. Drain the rind and reserve the liquid. Place the liquid in a saucepan set over high heat and stir in the final ½ cup sugar. Bring to a boil and pour the liquid over the reserved rind. Use within one week or can the watermelon rind for later use. Make the salad In a small bowl, whisk together the shallot, lemon juice and olive oil. Season to taste with salt and pepper. In a large bowl, toss together the cantaloupe and arugula with the dressing and season with salt and pepper. Arrange the salad on a platter and drape the prosciutto over the arugula. Serve with pickled watermelon rind. By Kelly Sears Adapted from Paul Virant, Perennial Virant, Chicago Adapted from Paul Virant, Perennial Virant, Chicago Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Braised Pork Shoulder Sliders with Peach Sriracha Jam October 2, 2014 by Jill Foucre Leave a Comment Braised Pork Shoulder Sliders with Peach Sriracha Jam 2014-10-02 10:18:24 Print Ingredients Slider rolls For the pork 2lb pork shoulder Salt and pepper to taste Olive oil 1 onion, small dice 2 carrots, small dice 2 celery stalks, small dice 3 cups hard cider, beer, wine, or stock or combination 4 T. butter 4 T. flour For the jam 5 lb. peaches, blanched, skins removed, and sliced 30% weight of peaches in sugar ¼ c. Elderflower Liquor ¼ c. sriracha For the pork Preheat oven to 300 degrees. Season pork with salt and pepper. In a Dutch oven, add olive oil and bring heat to medium high. Add pork and sear until nicely browned, turning once. Remove the pork from the pan and set aside. To the pan, add onion, carrots, and celery, sauté until vegetables begin to sweat, about 5 -6 minutes. Deglaze the pan with a quarter cup of the two cups of hard cider or wine. Once the liquid has mostly evaporated, add the remaining cider or wine and the stock and bring to a boil. Add the pork back to the pan and reduce the heat to a slow simmer. Cover and braise on the stovetop for 1½ - 2 hours or in the oven at 300 for the same time period. While the pork is cooking, in a small skillet, melt the butter and add in the flour. Cook for about 4-5 minutes, until the flour taste is cooked out and the roux is a golden brown color (may take a bit longer for color). When the pork is done, remove from the pan and strain the liquid. Put the liquid back in the pan, bring to a boil, and add the roux to thicken. For the jam Combine blanched, sliced peaches, sugar, and elderflower liquor in a large flat bottomed heavy pot; macerate in the refrigerator overnight. Bring to room temperature then bring to a boil and reduce to a simmer as peaches and liquid reduce. Once peaches are soft enough, mash gently and continue cooking until mixture begins to thicken. Strain off any excess juice and retain for other uses. Fold in sriracha and continue cooking until jam reaches desired consistency (you should be able to part the jam down the middle and no liquid will flow back into the center). To assemble Serve pork with peach sriracha jam on slider rolls By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/