Archives for September 2016

Corn, Swiss Chard and Ricotta Galette

Corn, Swiss Chard and Ricotta Galette
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Ingredients
  1. 1 recipe Cornmeal Galette Dough (recipe below)
  2. All-purpose flour, for rolling the dough
  3. 2 tablespoons extra-virgin olive oil
  4. 1/2 cup finely chopped Vidalia or other sweet onion
  5. 6 lightly packed cups chopped Swiss chard leaves
  6. 2 cups fresh corn kernels (from 3 to 4 medium ears)
  7. 2 medium cloves garlic, thinly sliced
  8. 1 small fresh red chile, such as Fresno, seeded and finely chopped
  9. Kosher salt and freshly ground black pepper
  10. 2 tablespoons chopped fresh mint
  11. 1 large egg plus 1 large egg yolk
  12. 1 teaspoon heavy cream or whole milk
  13. 9 ounces fresh ricotta (1-1/4 cups)*
  14. 1-1/4 ounces Parmigiano-Reggiano, coarsely grated (about 1/2 cup)
  15. Flaky sea salt
Cornmeal Galette Dough
  1. 1-1/4 cups unbleached all-purpose flour
  2. 1/4 cup fine cornmeal**
  3. 1/2 teaspoon granulated sugar
  4. 1/4 teaspoon kosher salt
  5. 4-1/2 ounces (9 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
  6. 4 to 5 tablespoons ice water
Cornmeal Galette Dough
  1. In a large bowl, whisk the flour, sugar, and salt. Using a pastry cutter or your fingertips, work the butter into the mixture until most of it resembles coarse meal with some pea-size pieces. Form a well in the center. Sprinkle with 4 tablespoons of the ice water. Mix with your fingertips until the dough holds together enough to form a ball. If too dry, add the remaining water by the teaspoon, and mix until the dough comes together.
  2. Form the dough into a ball, put it between two sheets of plastic wrap, and then press it into an 8-inch round. Wrap it tightly in more plastic wrap, and refrigerate for at least 1 hour or up to 2 days before rolling out. (Or freeze it for up to 2 months; thaw in the refrigerator overnight before rolling it out.)
To assemble the galette
  1. Position a rack in the center of the oven and heat the oven to 400°F. Let the dough sit at room temperature until pliable, 10 to 15 minutes.
  2. Meanwhile, heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the chard and cook until tender, 3 to 4 minutes. Remove the skillet from the heat, and stir in the corn, garlic, chile, 1/2 teaspoon kosher salt, and a pinch pepper. Transfer to a large plate or rimmed baking sheet to cool, then toss with 1 tablespoon of the mint.
  3. In a small bowl, whisk the whole egg and cream. In a large bowl, combine the ricotta, Parmigiano, the remaining 1 tablespoon mint, the egg yolk, 1/2 teaspoon kosher salt, and a pinch pepper. Reserve 1/4 cup of the cheese mixture. Gently mix the remaining cheese mixture with the Swiss chard mixture.
  4. Roll the dough between 2 sheets of lightly floured parchment paper into a 14-inch round, loosening the parchment from the dough occasionally and adding a bit more flour if it sticks. Transfer on the parchment to a baking sheet; remove and discard the top sheet of parchment.
  5. Leaving a 2-inch border, spread the chard mixture over the dough, then dollop with the reserved cheese mixture.
  6. Fold the edge of the dough up and over the filling. If the dough is sticking to the parchment, refrigerate it for 5 to 10 minutes, and then continue folding. Brush the folded dough with the egg wash.
  7. Bake, rotating the baking sheet once halfway through, until the crust is golden brown, 40 to 50 minutes. Transfer to a cooling rack, season generously with flaky sea salt, and let cool for 10 to 15 minutes. Serve warm or at room temperature.
Notes
  1. *Marché carries a light and fluffy hand-scooped Ricotta from Lioni.
  2. **If you have a Vitamix, you can grind popcorn kernels into cornmeal.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Panzanella Salad

Panzanella Salad
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Ingredients
  1. 3 tablespoons olive oil
  2. 1 baguette, cut into 1” cubes (6 cups)
  3. 1 teaspoon kosher salt
  4. 2 large, ripe tomatoes, cut into 1” cubes
  5. 1 cucumber, unpeeled, seeded, sliced ½” thick
  6. 1 red bell pepper, seeded, cut into 1” cubes
  7. 1 yellow bell pepper, seeded, cut into 1” cubes
  8. ½ red onion, cut in half and thinly sliced
  9. 20 large basil leaves, coarsely chopped
  10. 3 tablespoons capers, drained
Vinaigrette
  1. 1 teaspoon finely minced garlic
  2. ½ teaspoon Dijon mustard
  3. 3 tablespoons champagne vinegar
  4. ½ cup good olive oil
  5. ½ teaspoon kosher salt
  6. ¼ teaspoon freshly ground pepper
Instructions
  1. Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
  2. For the vinaigrette, whisk together all ingredients.
  3. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season the salad liberally with salt and pepper.
  4. Serve immediately, or allow the salad to sit for about ½ hour for the flavors to blend.
Adapted from Ina Garten's Barefoot Contessa Parties
Adapted from Ina Garten's Barefoot Contessa Parties
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Grilled Herb Shrimp with Remoulade

Grilled Herb Shrimp with Remoulade
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Herbed Shrimp
  1. 2 pounds large shrimp (16-20 per pound), peeled & deveined, tails left on
  2. 3 cloves garlic, minced
  3. 1 medium yellow onion, small-dice
  4. 1/4 cup minced fresh parsley
  5. 1/4 cup minced fresh basil
  6. 1 tablespoon minced fresh rosemary
  7. 2 teaspoons Dijon mustard
  8. 2 teaspoons kosher salt
  9. 1 teaspoon dry mustard
  10. 1/2 teaspoon freshly ground black pepper
  11. 1/4 cup olive oil
  12. 1/2 teaspoon grated lemon zest
  13. 1 lemon, juiced
Remoulade Sauce
  1. 1 cup mayonnaise
  2. 1/4 cup Dijon or Country Style mustard
  3. 1/4 cup finely chopped cornichons
  4. 2 tablespoons prepared horseradish
  5. 2 tablespoons minced fresh parsley
  6. 1 small shallot, minced
  7. 1 garlic clove, minced
  8. 1 tablespoon white wine vinegar
  9. 1 teaspoon fresh lemon juice
  10. 1 teaspoon hot sauce
  11. 1 teaspoon paprika
  12. 1/4 teaspoon cayenne pepper
Herbed Shrimp
  1. Combine all the ingredients and allow the shrimp to marinate for 1 hour at room temperature or cover and refrigerate for up to 1 day.
  2. Soak bamboo skewers in water for at least 30 minutes, and up to 3 hours. Thread 4 shrimp on a 12 inch skewer.
  3. Heat and brush grill with oil to prevent the shrimp from sticking. Grill the shrimp until pink and opaque, about 2 minutes per side. Serve with remoulade sauce.
Remoulade
  1. Combine all ingredients in a medium bowl and stir well.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Take it Slow by Lynn Dugan

Savor – Relax – Reflect – Connect – Cherish – Celebrate – Delight – Share

lynnblog1These words are often compromised in our fast-paced culture.  But last month, when I had the opportunity to visit my Great Aunt Angie in Italy, I was reminded of how important they are to remember to prioritize in our busy lives. Angie and my Uncle Gino used to own a neighborhood restaurant in Chicago.  After Uncle Gino passed, she returned to Lammari, her small Italian hometown in Tuscany.  In August, I was able to see her for the first time since she left Chicago twenty years ago!

Angie lives on a property that she shares with her sister Renatta, Renatta’s grown children, and their families. They invited my oldest daughter and I to their homes for dinner and we had the chance to meet and share a meal with Angie’s extended family for the first time.

We spent several hours at the alfresco dining table, surrounded by all of the family, greeting each other, eating, talking, laughing, and reminiscing. In fact, if it had not lasted several hours, we would not have been able to enjoy all of the delicious food they prepared for us. The first course was a hearty lasagna followed by a pair of salads – tomato with red onions and leafy greens. Next we were served plates of thinly-sliced roast pork and roast beef with gravy, and sides of oven-roasted potatoes and a zucchini frittata. Of course we enjoyed local wine and to top off the feast, we indulged in almond tart and coffee for dessert.

lynnblog3It was magical to be part this multi-generational meal; everyone brought a plate to the table that they had prepared in their own kitchen.  There was a little competition between everyone’s dishes, a little teasing of the presentation, but lots of love. It was remarkable to see the way they lingered at the table, even the young children, all enjoying each other’s company. There was not a single distraction during dinner from any electronics. I treasured the culture surrounding the meal and hope I can bring this Tuscan experience into my own family by slowing down at mealtime, allowing more time for conversation, and taking time to connect, relax, reflect, and celebrate.  Although an experience like this cannot be fully recreated, even a little change towards taking it slow would make a big difference. And now that my own kids are getting older, this is more doable than a few years ago!

As you try to do the same, enjoy this recipe for Renatta’s Zucchini Frittata.  Even more recipes from Tuscany will be shared at Marcel’s Midday “Tuscan Country Kitchen” that I am teaching on October 26th.   I hope to see you there!

Renatta’s Zucchini Frittata
Serves 6
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Ingredients
  1. 5 large eggs
  2. 1/2 teaspoon salt
  3. Freshly ground black pepper, to taste
  4. 1/2 cup freshly grated Parmigiano-Reggiano
  5. 4 tablespoons olive oil
  6. 1 large onion, diced
  7. 1 pound zucchini, cut in half lengthwise and into 1/4–inch slices
  8. 2 tablespoons fresh Italian parsley, chopped
  9. 2 tablespoons fresh basil, cut into chiffonade
Instructions
  1. Preheat broiler.
  2. Crack and beat eggs in a bowl. Add grated cheese and season with salt and pepper, set aside. In a 10-inch skillet, heat 2 tablespoons olive oil. Sauté onion until it begins to caramelize - about 5 minutes. Add zucchini to the skillet and cook over medium heat for about 5 minutes until zucchini is tender but not soft, and excess liquid is cooked off (drain off any extra liquid if present when zucchini is finished cooking). Add parsley and basil. Drizzle remaining olive oil around pan and heat while evenly distributing pan contents.
  3. Give eggs a quick stir and pour into pan. Immediately reduce to low heat and cook until eggs are just set, about 12-15 minutes.
  4. To finish the cooking, slide pan 6 inches under broiler until the top is golden (1-2 minutes). Please be careful not to overcook.
  5. The frittata can be slid onto a serving plate after edges are loosened with a knife. Serve warm or cold, cut into wedges. Enjoy slowly, just as Renatta, Angie, and all of my family in Italy would do!
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

LFK “Rub It Right” Bloody Marys

LFK "Rub It Right" Bloody Marys
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Ingredients
  1. 4 Kalamata olives
  2. 1 tablespoon LFK "Rub it Right" spice blend
  3. 2 cups tomato juice
  4. 1 teaspoon Worcestershire sauce
  5. 1 teaspoon creamy horseradish sauce
  6. salt and Pepper to taste
  7. ½ cup vodka
Instructions
  1. Combine the first five ingredients plus the vodka in the blender. Add salt and pepper to taste.
  2. Pour over ice and garnish with your favorite accoutrements.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Buffalo Chicken Salad

Buffalo Chicken Salad
Serves 2
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Ingredients
  1. 1 whole boneless skinless chicken breast
  2. salt and pepper to taste
  3. 2 tablespoons olive oil
  4. 2 tablespoons butter
  5. 1/2 cup Louisiana hot sauce (Frank's, Etc.)
  6. salad greens (Iceberg, Romaine or mixed greens)
  7. 1/2 cup blue cheese dressing
  8. extra blue cheese crumbles
  9. celery hearts, leaves intact
Blue Cheese Dressing
  1. 1/2 cup mayonnaise
  2. 1/4 cup whole milk
  3. 1/4 cup sour cream
  4. dash of Worcestershire sauce
  5. 1/3 cup blue cheese crumbles
  6. salt and pepper
Instructions
  1. With a sharp knife, carefully slice the chicken breast in half from top to bottom; you will have two similarly-sized chicken breasts that are thinner. Sprinkle all sides of the chicken pieces with salt and pepper.
  2. Heat olive oil and butter in a small skillet over medium-high heat. Sauté chicken on both sides until golden brown and cooked through. Remove chicken from the skillet and pour off any excess fat but do not clean the pan.
  3. Off the heat, return the chicken to skillet and pour the hot sauce into skillet. Turn the chicken to coat and let it sit in the sauce while you prepare the other ingredients.
  4. Toss the lettuce in a large bowl with just enough salad dressing to lightly coat.
  5. Heap tossed salad into two individual bowls. Sprinkle blue cheese crumbles over the top. Slice the chicken on the bias into thin slices and arrange them over the top of each salad. Top the salad with more blue cheese crumbles and serve with celery hearts.
Blue Cheese Dressing
  1. To a bowl add the mayonnaise, milk, sour cream and Worcestershire and stir until combined. Stir in the blue cheese and add salt and pepper to taste.
Notes
  1. If salad dressing is too thick, thin to desired consistency with additional whole milk.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Roasted Plum-Apricot Ice Cream

Roasted Plum-Apricot Ice Cream
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Ingredients
  1. 4 plums
  2. 2 apricots
  3. ¾ cup sugar, divided
  4. 1/3 cup heavy cream
  5. ½ teaspoon vanilla extract
  6. 3 drops almond extract
Instructions
  1. Halve the fruit and pull out stones. Set in a small baking dish, cut sides up. Sprinkle with ¼ cup of the sugar. Roast in a 350 degree F. oven until fruit has collapsed, about 1 hour. Cool to room temperature.
  2. Scrape fruit and juices into a food processor along with the remaining ½ cup sugar, cream and extracts; swirl until smooth. Press through a medium mesh sieve into a clean bowl. Chill.
  3. Place in an ice cream maker and freeze according to manufacturer instructions, approximately 25 minuntes.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/