Breakfast Burritos August 31, 2015 by Jill Foucre Leave a Comment Breakfast Burritos 2015-08-31 06:31:38 Serves 4 Print Ingredients 2 t. canola oil 1/2 small red onion, diced (1 cup) 1 red bell pepper, seeded and diced 1 cup drained, rinsed canned black beans, preferably low-sodium 1/4 t. chili flakes salt and freshly ground black pepper 4 eggs and 4 egg whites 1/3 cup (about 1 1/2-ounce) shredded pepper jack cheese cooking spray 4 (10-inch) whole-wheat tortillas (burrito-size) 1/4 cup reduced-fat sour cream 1/4 cup salsa 1 large tomato, (4 ounces) seeded and diced 1 small avocado (4 ounces), cubed hot sauce Instructions Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish. Whisk together the eggs and egg whites and then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with 1 tablespoon each sour cream and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado. Season to taste with hot sauce. Roll up burrito-style and serve. By Judy Fitzgerald Adapted from The Food You Crave, Ellie Krieger 2008 Adapted from The Food You Crave, Ellie Krieger 2008 Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
“You Pick the Berry” Trifle August 28, 2015 by Jill Foucre Leave a Comment "You Pick the Berry" Trifle 2015-08-28 11:17:28 Print Trifle 1 pound cake (recipe below) 2 cups vanilla pudding (1 recipe, recipe below) 2 pints berries whipped cream Grand Marnier or orange juice (optional) Basic Pound Cake 1 2/3 cups cake flour or all-purpose flour ½ t. salt 2 sticks butter, softened but still firm 1 ½ cups sugar 5 large eggs, room temperature 1 ½ t. vanilla extract 1 t. lemon zest Vanilla Pudding ½ cup sugar 2 T. cornstarch 1/8 t. salt 2 cups milk 2 egg yolks, slightly beaten 1 T butter 1 t. vanilla Pound Cake Heat oven to 325 degrees. Grease and flour a 9x5 loaf pan. Sift together flour and salt. Place butter in bowl of mixer and beat until smooth, light-colored, and creamy. Gradually add sugar and beat until almost white and very fluffy. Add eggs one at a time, beating after each addition. Add the vanilla and lemon zest. Add the flour in three additions, folding it into the mixture with a rubber spatula until the batter is well mixed. Pour into prepared pan and bake for 1 hour and 10 min. The top will be split and nicely browned and a tester will come out clean. Turn cake out onto cooling rack. Vanilla Pudding In medium saucepan, combine first 3 ingredients. Gradually add milk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. In a small bowl, blend about 1/3 of hot mixture into egg yolks. Return to saucepan, blend well. Cook until mixture bubbles, stirring constantly. Remove from heat; add butter and vanilla. Cool. To assemble trifle Cut cake into slices. Brush with Grand Marnier or orange juice, if desired. Cut into cubes. Layer in a glass bowl: ½ cake, ½ pudding, ½ berries, ½ whipped cream, repeat. Variations Lemon Pound Cake and Blueberries Brownies or Chocolate Pound Cake, Chocolate Pudding, Raspberries Ginger Pound Cake and Blackberries Gingerbread, Lemon Curd, Whipped Cream By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Grilled Individual Pizzas August 27, 2015 by Jill Foucre 1 Comment Grilled Individual Pizzas 2015-08-27 16:35:18 Print Ingredients 2 t. dry yeast ½ cup lukewarm water ¼ cup + 3 ¼ cups white flour ¼ cup rye or whole wheat flour 1 t. salt ¾ cup cold water ¼ cup olive oil Pizza sauce Toppings of your choice Making Pizza Dough Stir together yeast and water. Add flours (1/4 cup white and 1/4 cup rye) and allow to sit until bubbly. In another bowl, mix remaining flour (3 1/4 cups) and teaspoon of salt. Stir this into the yeast mixture with water and olive oil. Mix together thoroughly and knead on lightly floured surface until the dough is soft and elastic (5 minutes). Add more water or flour as needed. Let rise in warm place until doubled in size (1-2 hours). Or refrigerate overnight, then remove from refrigerator 2 hours before shaping. Grilling and Assembling Pizzas Prepare the grill for high heat. Prepare a bowl with olive oil or brush the pizza and the grates. Prepare the toppings so they are ready to go on the pizza. Shape pizza by flattening with your hands or rolling pin on a lightly floured surface. Once dough is stretched, let rest 5 minutes, then push out edges with your fingers until you have a nice shape. Roll onto rolling pin and place on parchment paper or a pizza peel sprinkled with flour or cornmeal. Once grill is hot, wipe grill grates with oil. Flip dough onto grate or slide onto grate with pizza peel. Grill until dough has set and is browned on underside. It only takes a few minutes. Remove from the grill and flip dough over so grilled side is up. Brush surface of pizza with olive oil, then cover with sauce (not too much) and sprinkle on light toppings. Do not overload a grilled pizza. Top in this order: Sauce, cheese, meat (if desired), then other toppings. Slide the pizza back onto grill, close the lid and cook for 2-5 min. until the bottom is charred a bit and the cheese is bubbly. Pull off onto cutting board, let rest for a couple of minutes then cut into slices. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pasta with Tomato Water, Basil and Garlic August 25, 2015 by Jill Foucre Leave a Comment Pasta with Tomato Water, Basil and Garlic 2015-08-25 11:56:28 Serves 4 Print Ingredients 4 ripe tomatoes, large dice 1 - 1 1/2 t. coarse kosher salt 12 ounces bucatini or spaghetti 10 cloves of garlic 1 cup basil, cut into ribbons 3 ounces butter, cut into chunks Olive oil, as needed Parmesan, grated (optional) Instructions Season the tomatoes with the salt and toss them well. Put a big pot of water on to boil. When it comes to a boil, add a generous pinch of salt. Smash the garlic with the flat side of a knife, give it all a few rough chops with the knife and set them a side in a small bowl. Cut the basil into ribbons or roughly chop it. Take a pinch of this basil, chop it finely, and add it to the tomatoes to season the tomato water. Heat a teaspoon or two of olive oil in a large sauté pan over medium heat, add the garlic and cook it until it is just beginning to brown around the edges and soften, a couple minutes. (Watch carefully so that it doesn't burn) Pour the tomatoes into a strainer over the garlic so that the tomato water will stream into the pan below. Set the strainer with the tomatoes into the bowl so they don’t drip on the counter, and swirl the sauce to bring it to a simmer. Meanwhile, cook the pasta and drain it. Add the butter while continuing to swirl or stir the sauce. Keep the sauce moving until all the butter is melted. Add the pasta and toss to coat the pasta evenly. Divide the pasta among four bowls and top with the tomatoes and basil. Add Parmesan if desired. Adapted from Michael Ruhlman Adapted from Michael Ruhlman Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
What’s (almost) Better Than a BLT? by Carolyn Raber August 25, 2015 by Jill Foucre Leave a Comment I LOVE a good Bacon, Lettuce and Tomato sandwich……lots of crispy bacon, crunchy lettuce, and a big, thick slice of a flavorful, homegrown tomato. And now that I’ve discovered Campari tomatoes at the grocery store, I can enjoy BLTs all year round. In case you are not familiar with Camparis, they are smaller than most tomatoes but taste like tomatoes are supposed to taste, and are always available. Even Chef Paul Lindemuth agrees. Now, you wonder, how can this beloved sandwich meet its match? My husband and I recently returned from our road trip to Colorado to meet our brand new grandson. While all of our time was spent with him and his over-the-moon parents, I made sure to bring back some luscious Colorado peaches and have enjoyed them every day since, including this new sandwich from Fine Cooking magazine – Peach, Pancetta, Lettuce, and Tomato. I am sharing this flavorful twist and sweet note that challenges an old favorite. Now I’m off to make another PPLT! Peach, Pancetta, Lettuce, and Tomato Sandwiches 2015-08-24 13:17:13 Serves 4 Print Ingredients 8 oz. thinly sliced pancetta 8 slices bread, toasting optional 1-2 T. mayonnaise 2 medium ripe tomatoes, thinly sliced Kosher salt and freshly ground black pepper 1 large ripe peach, pitted and thinly sliced 4 leaves Boston lettuce Instructions Position a rack 6 inches from the broiler element and heat the broiler on high. Arrange the pancetta on a large rimmed baking sheet and broil until crisp, 2-3 minutes. Transfer to a paper towel-lined plate. Spread the mayonnaise on 4 slices of bread/toast. Layer on the pancetta, peaches, tomatoes, and lettuce. Spread mayonnaise on one side of remaining pieces of bread/toast and place on top. Enjoy! By Carolyn Raber Adapted from Fine Cooking Magazine Adapted from Fine Cooking Magazine Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/