Tomato and Caramelized Onion Tart September 10, 2015 by Jill Foucre Leave a Comment Tomato and Caramelized Onion Tart 2015-09-10 17:00:39 Yields 2 Print Tart Shell 12 T. butter, cold 2 cups all-purpose flour ½ t. salt ¼ t. baking powder 4 ½ oz. cream cheese, cold 2 T. ice water 1 T. cider vinegar Filling 2 T. oil 2 T. butter 1 t. salt 3 sweet onions 1 t. thyme Mixed cherry tomatoes 1 cup mozzarella cheese 1 cup Manchego cheese Instructions Cut butter into cubes, wrap in saran wrap and freeze for 30 minutes. Place flour, salt, and baking powder in a gallon plastic bag and freeze for 30 minutes. In a food processor, blend the flour mixture for a minute. Cut the cream cheese into 3 or 4 pieces and add the flour mixture. Process for a minute or so until the mixture resembles coarse meal. Add frozen butter cubes and pulse until butter is the size of peas. Add the water and vinegar and pulse another 10-12 times. Spoon the crumbly mixture into 2 Ziploc bags. Knead mixture until it holds together. Wrap with saran, flatten into a rectangle and refrigerate for 45 minutes. In a large nonstick sauté pan, add the oil, butter, salt, onions and thyme over medium high heat. Stir often for 10 minutes. If onions begin to brown at all, turn temperature down. After 10 minutes, drop temperature to low and continue sautéing for 20 more minutes until tender. Roll out dough and press into tart shells. Prick with a fork, 8 times. Freeze for 20 minutes. Bake empty shells for 15 minutes. Add ½ the cheese to each tart shell; top with ½ the onions, then half of the tomatoes. Cover the crust edges with foil and bake for about 15-20 minutes. Let rest for 10 minutes prior to slicing. By Heidi Kise Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Summer Panzanella Salad with Beans, Corn, Beets, Burrata and Croutons September 10, 2015 by Jill Foucre Leave a Comment Summer Panzanella Salad with Beans, Corn, Beets, Burrata and Croutons 2015-09-10 16:52:49 Print Ingredients Candy beets ½ cup basil leaves ¼ cup oil ½ t. salt Velour purple beans, trim one end Mirai Bi Color sweet corn, shucked ¼ cup oil 4 slices of country bread, hand torn Burrata or fresh mozzarella 8 oz. Arugula Instructions Heat oven to 400. Trim ends of beets and lay on a piece of foil (no more than 4 beets per packet). Drizzle a little oil on beets and season with salt and pepper. Wrap package tightly and place on a parchment lined sheet tray. Roast for 20 – 60 minutes depending on size of beets. Beets should be fork tender. When cool enough to handle, remove skin and slice into ¼” slices. (Optional to wear gloves.) Bring a large pot of water to boil and add 1 T salt. Prepare an ice bath in a medium bowl. Place basil leaves into a mesh strainer and dunk into boiling water for 10 seconds. Immediately plunge into ice bath for 10 minutes. Wring out all water from basil by squeezing it. Put basil into Vitamix with ¼ c. oil and ¼ t. salt. Blend until smooth. Either use puree as is on the salad or strain oil and just use the oil on the salad. If straining, reserve the basil pulp for another use. In a large sauté pan, heat ¼ cup oil over medium heat, add croutons and stir to thoroughly coat with oil. Season with salt and pepper and continue sautéing about 5 minutes, stirring occasionally until crisp on the outside, tender in the middle. Drop sweet corn into boiling water for 3 minutes. Remove corn from water with tongs and cut off core when cool enough to handle. Season with salt and pepper. Drop beans into boiling water for 2 minutes, remove and strain. Season. When ready to eat, squeeze lemon on arugula and season with salt and pepper. Lay on bottom of platter. Artfully arrange beans, corn, beets and cheese on top of arugula. Drizzle with basil oil, sprinkle with croutons and eat! By Heidi Kise Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pecorino Romano with Apples and Fig Jam September 10, 2015 by Jill Foucre Leave a Comment Pecorino Romano with Apples and Fig Jam 2015-09-10 16:44:46 Yields 24 Print Ingredients 6 dried figs, halved ½ cup simple syrup 2 T. brandy ¼ c. chopped toasted hazelnuts 24 baguette slices Olive oil for drizzling ½ c. freshly grated Pecorino Romano cheese 1 large apple; Dayton, Paula Red, or State Fair ¼ lb. chunk Pecorino Romano cheese for shaving 24 pieces Instructions Preheat the oven to 375 degrees. Combine figs, simple syrup, and brandy in a small saucepan. Bring the mixture to a simmer over medium heat, then turn off the heat and set aside for 10 minutes to plump figs and cool slightly. Transfer fig mixture to a food processor. Add hazelnuts and blend, pulsing a few times until pureed; set aside. Place the baguette slices on a baking sheet and drizzle with olive oil. Top each slice with a teaspoon of the grated Romano. Bake until the bread is toasted and the cheese is melted and golden, about 7 minutes. Cut apple into 24 thin slices. Top each toast with a dollop of fig jam, slice of apple, and a piece of shaved Romano. Plate and serve. By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Cream of Summer Corn Soup with Tarragon September 10, 2015 by Jill Foucre Leave a Comment Cream of Summer Corn Soup with Tarragon 2015-09-10 13:43:03 Print Ingredients 6-8 ears of corn, shucked 4 sprigs tarragon plus chopped leaves for serving 1 cup heavy cream Kosher salt freshly ground pepper 1/2 cup freshly grated Parmesan Instructions Cut corn kernels from cobs and set aside. Using the back of a knife and working over a large dish, scrape each cob to extract as much milk as possible. Bring corn milk, cobs, tarragon sprigs, cream, and 4 cups water to a boil in a large saucepan. Remove from heat and let sit 10 minutes. Strain cream mixture into another large saucepan; discard solids. Bring to a boil, reduce heat, and lightly simmer to blend flavors, 15 minutes. Add reserved corn kernels and simmer until soft, 5-10 minutes; season with salt and pepper. Transfer 1/2 of corn mixture to a blender; add Parmesan and purée until smooth. Stir purée back into corn mixture and season to taste. Serve sprinkled with chopped tarragon. Adapted from Bon Appetit Adapted from Bon Appetit Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Butter Tea Cookies September 3, 2015 by Jill Foucre Leave a Comment Butter Tea Cookies 2015-09-03 07:41:44 Yields 100 Print Ingredients 6 oz. unsalted butter 3 oz. granulated sugar 1.5 oz. confectioners sugar 2.25 oz. eggs (about 1 extra-large) 1/2 t. vanilla 9 oz. cake flour Instructions Cream the butter and two sugars together until light and fluffy. Add in egg and vanilla until blended. Add in cake flour until just combined. Make small cookies about the size of a quarter by piping dough through a pastry bag using a 2D tip* Fill the center will jam and or dust with sprinkles if desired. Bake for 6-7 minutes at 375 degrees (this is for small cookies, adjust time based on size) Notes *If you place the tip on the cookie sheet and twist as you press, you will get a “flower” effect from the dough By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/