Flourless Almond & Coconut Cake April 23, 2015 by Jill Foucre Leave a Comment Flourless Almond & Coconut Cake 2015-04-23 05:42:40 Print Ingredients 3/4 cup butter 1 cup sugar 3 eggs 1/2 cup milk 1 t. vanilla 1 1/2 cups almond meal 1/2 cup coconut flour 2 t. baking powder Instructions Preheat your oven to 350° F. Grease a 9-inch round cake pan and line the bottom with parchment. Cream together the butter and sugar until light and fluffy. Add the eggs (one at a time), mixing until incorporated. Add milk and vanilla and beat until incorporated. In a separate bowl, whisk together the almond meal, coconut flour, and baking powder. Add the dry ingredients to the wet and mix thoroughly. Pour the batter into your prepared pan and bake for 35 to 40 minutes. The cake should be golden brown and starting to pull away from the sides. Let the cake cool in the pan for 10 minutes or so. Once cool (in the pan or out of the pan, either works), chill the cake in the refrigerator. It is VERY moist and needs to chill slightly to firm up. Notes This cake is gluten free. Delicious (and gorgeous) topped with macerated strawberries. (Simply slice strawberries, sprinkle with sugar, stir and let sit until juices are released) Adapted from Food 52 / Bob's Red Mill Adapted from Food 52 / Bob's Red Mill Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Prosciutto Wrapped Asparagus April 15, 2015 by Jill Foucre Leave a Comment Prosciutto Wrapped Asparagus 2015-04-15 12:27:58 Yields 10 Print Ingredients 2 lb. asparagus, ends removed 2 t. olive oil 1 lemon, zested Small wedge of parmesan cheese 10 slices of prosciutto kosher salt Instructions Heat oven to 400. Bring a large pot of water to a boil. Once boiling add a couple of teaspoons of salt to the water. Prepare ice bath. Plunge asparagus into boiling water for 1 minute. Immediately strain and put asparagus into ice bath. Let chill for 10 minutes and remove and dry. Put asparagus in a bowl, coat with 2 t olive oil, lemon zest and ½ t salt. Wrap 6-7 asparagus spears with prosciutto to form a bundle. Place on sheet tray. Heat in oven for 4-5 minutes. Using a peeler, shave curls of parmesan cheese. Place asparagus bundle onto plate and top with parmesan curls. By Heidi Kise Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Juliska L’Amour Toujours April 14, 2015 by Jill Foucre Leave a Comment Parisian cafe meets rustic English farmhouse in a collection for dreamers and lovers. The L’Amour Toujours Collection will help you express your love of all that is whimsical and fabulous, with tableware dedicated to the art of living well.
Leek Fritters with Lemon Cream Sauce April 14, 2015 by Jill Foucre Leave a Comment Leek Fritters with Lemon Cream Sauce 2015-04-14 10:24:15 Print For the fritters 2 lbs leeks, pale green & white parts only (or use 1 lb. leeks and 1 lb. cooked vegetables like carrots, potatoes, summer squash, beets, zucchini) salt 2 scallions, trimmed, halved lengthwise and thinly sliced ¼ cup all-purpose flour 1 t. baking powder freshly ground black pepper pinch cayenne 1 egg vegetable oil, for frying For the cream ½ cup sour cream 1 T. freshly squeezed lemon juice pinch freshly grated lemon zest salt Instructions Fill sink with cold water. Halve leeks lengthwise, then swish gently in water, fanning out layers to loosen any grit. Slice crosswise into 1/4-inch strips. (If using cooked vegetables, slice into 1/4-inch strips and add to bowl in Step 3.) Bring a pot of salted water to a boil and cook leeks 3 to 4 minutes, until softened but not limp. Drain and wring dry in a towel. Transfer leeks to a large bowl and add scallions. In another bowl, whisk together flour, 1 teaspoon salt, baking powder, a few grinds of black pepper and cayenne. Add to leeks and stir. Add egg and stir. Heat oven to 200 degrees. In a large heavy skillet, heat 2 tablespoons oil over medium heat until shimmering. Drop heaping tablespoons of leek mixture into skillet and lightly flatten with the back of a spatula. Cook until golden brown, about 3 minutes; if cooking too quickly, lower the heat. Flip fritters and cook until golden on the other side, another 3 minutes. Drain on paper towels and transfer to oven. Repeat with remaining leek mixture, adding oil and adjusting heat as needed. When fritters are cooked, make cream: whisk all ingredients together and season to taste with salt. Serve warm fritters in stacks, with a dollop of cream on top. By Deb Forkins Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Spring Cleaning, The Kitchen Pantry & A Spring Panzanella by Kelly Sears April 9, 2015 by Jill Foucre Leave a Comment Warmer weather inspires us to open the windows, regroup, reorganize, and recharge. We tackle our closets, the garage, the basement, but what about the kitchen? Your pantry shouldn’t be the resting place where half-used ingredients go to dry out. Nor the burial grounds for sad old jars of condiments, never used spices, or tubes of one-use exotic pastes. What’s in your cupboards and pantry should be the bones of your cooking, the essential equipment, tools, and ingredients that you really need and use. Spring-cleaning isn’t just about cleaning out crumbs, scrubbing the stove, or tossing those suspicious containers lurking long past their expiration date. It’s about matching spring fresh ingredients to the appropriate cooking equipment, tools, and essentials. It may be time for the Dutch oven to go down a shelf as long-cooked stews and braises that we love so much in the winter make way for lighter fare. Taking center stage, the Sauté pan, perfect for spring fresh vegetables tossed in a bit of olive oil, or for cooking up a light cheese and herb frittata. Bright colored ramekins, ready to bake off a strawberry rhubarb crisp, can make a favorite springtime dessert pop. Think of your cupboard as your basic cooking wardrobe. New salt and herb blends, good solid balsamic vinegar and olive oil, French mustard and fresh jams combined with spring’s fresh ingredients provide the dynamic accessories that highlight the season, provide color and texture, and give you the tools make a dish your own. Spring Panzanella Salad with Asparagus and Egg 2015-04-02 10:07:09 Print Ingredients 12 ounces ciabatta or other thick stale country bread, torn into bite-size pieces Olive oil and salt Dressing 2 oz. lemon juice 1 T. white wine vinegar 1 T. ground sumac 2 garlic cloves, minced 4 oz. extra-virgin olive oil Salt and pepper to taste 2 T. chopped thyme 1⁄2 t. cayenne 2 t. sugar Vegetables Green onions, chopped Flat leaf parsley Chopped mint 6 roma tomatoes, seeded, cut into medium dice 1 seedless cucumber, peeled and cut into medium dice 4 radishes, sliced thin, then halved 1 yellow pepper, seeded and cut into small dice 12 Roasted Asparagus Spears 4-6 Eggs, hard boiled or poached Instructions Cut ciabatta bread into small wedges, toss with the oil, salt, and black pepper, bake on a sheet pan in a 300-degree oven for about 15 minutes, turning halfway through the baking. Combine the dressing ingredients thoroughly and adjust seasoning if necessary. Reserve. Combine the vegetables with the dressing and toss until coated. Fold in the ciabatta bread. If poaching eggs, rest on top of salads once plated, if hard boiling sprinkle over salad once tossed. Adjust with salt and pepper By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/