Archives for May 2017

Grilled Chicken and Vegetable Kebabs

Grilled Chicken and Vegetable Kebabs
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Ingredients
  1. ½ cup olive oil
  2. 2 tablespoons Lemaster Family Kitchen TOSA seasoning mix*
  3. 2 pounds boneless, skinless chicken breasts or thighs
  4. 1 medium onion
  5. 1 zucchini
  6. 1 red pepper
Instructions
  1. Whisk together oil and seasoning mix. Add chicken cut into chunks. Marinate in the refrigerator at least 1 hour or overnight.
  2. Heat grill to medium high heat.
  3. Cut vegetables into chunks and toss with some more olive oil and TOSA mix to coat. Thread chicken and vegetables on skewers. Grill until chicken is cooked and vegetables are crisp tender.
  4. Serve with saffron rice.
  5. *Lemaster Family Kitchen TOSA seasoning blend available at Marcels
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
 

Pressure Cooker Penne with Butternut Squash and Ricotta

Pressure Cooker Penne with Butternut Squash and Ricotta
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Ingredients
  1. 2 1/2 pounds butternut squash, peeled, halved and seeded
  2. 1 tablespoon butter or olive oil
  3. 1 cup coarsely chopped onions
  4. 3 cups chicken broth
  5. 1 teaspoon salt (omit if using salty broth)
  6. 12 ounces penne or other short cut pasta that normally cooks in 9 to 13 minutes
  7. 1 cup ricotta
  8. 1/2 to 3/4 teaspoon ground sage
  9. 2 to 4 tablespoons chopped fresh parsley
  10. 1/4 cup grated parmesan, plus more to pass at the table
  11. 1 cup toasted hazelnuts or walnuts, coarsely chopped
Instructions
  1. Cut half the squash into 3/4 inch chunks and the remaining squash into 2 inch pieces. Set aside.
  2. Heat the butter in a 6-quart or larger cooker. Stir in the onions, chicken broth, salt (if using), and smaller pieces of squash. Bring to a boil and add the pasta. (It’s ok if all of the pasta is not covered with liquid.) Set the remaining squash on top. Lock the lid in place. Over high heat bring to high pressure. Cook at high pressure for 5 minutes. Turn off the heat and quick-release the pressure. Remove the lid, tilting it away from you to allow steam to escape.
  3. Add the ricotta, sage and parsley to taste, and the parmesan. Stir gently until some of the squash breaks up. If the pasta is not uniformly tender, replace the lid during this period and set the cooker over very low heat, stirring occasionally, until the pasta is done. Stir in the toasted nuts.
  4. Serve in large, shallow bowls. Pass additional parmesan at the table.
Adapted from Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker by Lorna Sass
Adapted from Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker by Lorna Sass
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Walnut Cake

Walnut Cake
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Ingredients
  1. 1 cup walnut pieces (ground to 1/2 cup walnut powder)
  2. 1 1/4 cup cake flour (divided, plus more for dusting pans)
  3. 1/2 teaspoon ground cinnamon
  4. 2 teaspoons baking powder
  5. 1/2 teaspoon salt
  6. 1 stick butter (softened, plus 1 tablespoon to grease pan)
  7. 1 cup sugar
  8. 3 large eggs
  9. 2 teaspoons vanilla extract
  10. 1/2 orange (zested)
  11. 1 tablespoon maple syrup
  12. 3/4 cup buttermilk
  13. powdered sugar (to dust)
Instructions
  1. Preheat the oven to 350º F. Grease an 9-inch cake pan with butter and dust with flour and set aside.
  2. In the bowl of a food processor add the walnuts and 1/4 cup flour and pulse until finely ground to a powder. Remove from the processor to a large bowl and set aside. Wipe out the food processor.
  3. To the ground walnuts, add the remaining flour, cinnamon, baking powder and salt and whisk to combine.
  4. In the bowl of the food processor add the butter and sugar and pulse until fluffy, about 1 minute. Add the eggs, vanilla, orange zest and maple syrup and process until combined.
  5. Add the flour mixture and pulse until just combined. While the machine is running, drizzle in the buttermilk and continue to process until the batter just comes together.
  6. Remove to the cake pan and bake for 45-50 minutes until a toothpick inserted into the center comes out clean and the cake is golden brown. Remove to a baking rack to cool in the pan for 10 minutes. Remove from the pan and allow to cool completely. Dust with powdered sugar and serve.
Adapted from Carla Hall
Adapted from Carla Hall
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

The Deep Blue Sea by Cherise Slattery

I woke up at 4 am. My bed was rocking back and forth. Images of the movie The Perfect Storm came to mind. I was sure my life was over! Too scared to open the balcony doors, and too dark to see anything anyway, I imagined the 30 foot swells that were going to tip us over as I fitfully fell back to sleep. I awoke the next morning to sun peeking through the blinds, and ventured a look outside. With the boat still rocking, imagine my surprise to see tiny, 3 foot waves of the most beautiful blue you could imagine. Yes, I survived my first Caribbean cruise.

When I mentioned I was taking my first cruise, everyone said “You won’t even feel the boat moving, and the food is fantastic.” Well, they were half right!

The food on our ship was abundant. I wandered through the offerings before choosing my meal every day.   There was fresh fruit, grilled vegetables, carving meats, salads, cheeses, breads, pastries, plus prepared foods. You have a taste for Italian food, check. You want Mexican, check. Asian, Caribbean, German, American, check, check, check and check.  In addition to that, you could go to one of the restaurants on board, sit down, and order off a menu that changed every night. Besides being perfectly prepared, the food was displayed beautifully, with fruit and vegetable carvings at every turn. Even with all these choices, I found myself being drawn to Souvlaki almost every day for lunch. I currently have an obsession for Tzatziki sauce!   Please enjoy my version of Chicken Souvlaki with Tzatziki.

Chicken Souvlaki with Tzatziki
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Chicken Souvlaki
  1. 1 ½ pounds chicken breast, cut into bite size pieces
  2. 1/4 cup olive oil
  3. Juice from 1 fresh lemon
  4. 2 cloves garlic, minced
  5. 1 teaspoon dried oregano
  6. salt and pepper
Tzatziki
  1. 1 small cucumber, peeled and grated
  2. 1 cup plain full-fat Greek yogurt
  3. 1 large garlic clove, finely minced
  4. 1 tablespoon extra virgin olive oil
  5. 1 tablespoon fresh lemon juice
  6. ½ teaspoon salt
To serve
  1. pita
  2. tomatoes, thinly sliced
  3. red onions, thinly sliced
Chicken Souvlaki
  1. Combine all ingredients, marinate in refrigerator for two hours, occasionally stirring.
  2. Thread chicken onto skewers, discard marinade. Grill chicken over medium heat until cooked through and slightly charred.
Tzatziki
  1. Grate the cucumber and drain through a fine mesh sieve. Combine all of the ingredients. Cover and refrigerate.
To serve
  1. Wrap chicken and sauce in a pita with thinly sliced tomatoes and red onions.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Bacon Jam Sliders

Bacon Jam Sliders
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Ingredients
  1. 1 pound ground beef, made into 8 patties
  2. 1/2 jar Terrapin Ridge Farms Hot Pepper Bacon Jam
  3. 4 slices Provolone, cut in half
  4. Frozen Onion Rings, cooked
  5. 8 slider sized buns
  6. Salt and pepper to taste
Instructions
  1. Heat a large nonstick skillet over medium-high heat. Cook burgers in the hot skillet until they have browned on one side. Flip burgers and spread Terrapin Ridge Farms Hot Pepper Bacon Jam on the cooked side. Add a slice of provolone. Continue cooking until the burgers are cooked through. Place on slider bun and top with an onion ring.
Notes
  1. If you have leftover onion rings dip them in the remaining Hot Pepper Bacon Jam - Yum!
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Risotto with Asparagus and Pesto

Risotto with Asparagus and Pesto
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Ingredients
  1. 7 cups chicken or vegetable stock
  2. 2 tablespoons olive oil
  3. ½ cup minced onion
  4. Salt to taste
  5. 1 garlic clove, minced
  6. 1 ½ cups Arborio rice
  7. ½ cup dry white wine
  8. ¾ pound asparagus, trimmed and cut into 1” lengths
  9. ¼ to 1/3 cup pesto, to taste
  10. 2-4 tablespoons Parmesan, to taste
Instructions
  1. Bring the stock to a simmer over low heat.
  2. Heat oil over medium heat. Add onion and a generous pinch of salt, and cook gently just until tender (3 minutes). Stir in rice and garlic and stir until the grains separate and begin to crackle. Add wine and stir until it is no longer visible in the pan. Begin adding simmering stock about ½ cup at a time. The stock should just cover the rice and should bubble. Cook, stirring often, until it is just about absorbed. Add some more stock and continue to cook, adding more stock and stirring when rice is almost dry.
  3. After 10 minutes, add asparagus and continue to stir and add stock for another 10-15 minutes until rice is al dente. Add another ladleful of stock to the rice, stir in the pesto and additional cheese and remove from the heat. Taste and adjust seasonings. Mixture should be creamy. Serve while hot.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

3 Things in the Kitchen to Teach Your Kid Before Going to College by Lynn Dugan

My oldest daughter Becca (on right) and her friends started cooking together in high school and have made many delicious treats in our kitchen!

Do you have a high school senior? If so, are you going through a mental inventory of what he/she needs to know before going off to college? I’ve been wondering myself if my own senior son has the laundry skills, checkbook balancing know-how, and the motivation to clean a dirty bathroom before he goes off to college at the end of the summer. There is so much to learn in so little time! While all of that is swirling in my head, what I can feel good about is that he is equipped in the kitchen with basic skills. Here are three things in the kitchen to teach your own child before going off to college:

Basic knife skills and safety
Make sure the chef’s knife you are using is sharp and is being held with fingers wrapped around the knife’s handle and the index finger and thumb gripping the knife’s base. Practice first by cutting some fruits and vegetables. Discuss a few pointers while enjoying the process: cutting downward and away from your body, always using a cutting board and never cutting on metal surfaces, Formica counter tops, stoves or in your hand. Remember, too, that knives should be hand washed and never thrown into a dishwashing sink amongst other dishes.

Food safety
This lesson is a very important topic for a cook of any level. Cutting boards used for raw meat should never be shared with produce (or anything else) before they are washed and sanitized. Pay attention to ‘use by’ dates on packaged foods. Know proper cooking temperatures (cooking poultry to 165 degrees and ground meat to 160 degrees). When thawing frozen food, it should always be done in the refrigerator overnight (instead of on the kitchen counter), and perishables should be refrigerated as soon as possible when brought home from the grocery store or when used in a recipe. Practice regular hand washing and keep work surfaces clean before and after food prep.

Stove Top Skills
Basic instructions go a long way when navigating a stove top. This new know-how should include how to turn on each burner, how to match burner size with pot size, and when to use the different low, medium and high heat settings. Together, you can start with boiling water on high heat for pasta or rice and then turn down the heat for the remainder of the cook time. Basic pan frying or sautéing skills are also helpful as a quick method for cooking protein and vegetables. For example, diced chicken cooked in a skillet can be added to the pasta or rice made in the steaming/boiling lesson (add marinara sauce or pesto and some shredded cheese for an easy meal). Try sautéing vegetables in a little olive oil like the sliced zucchini and onion you may have cut in the knife skills lesson. It makes a delicious side dish. Below is a super easy recipe you can use to further develop stove top skills!

Most importantly, enjoy this time in the kitchen with your child. It will be time well spent!

Cheesy Beef and Tomato Noodle Skillet
Serves 4
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Ingredients
  1. 1 pound lean ground beef
  2. 1 medium onion, chopped
  3. 1 clove garlic, minced
  4. 1/2 teaspoon salt
  5. 14 ounces water
  6. 1 teaspoon Italian seasoning
  7. 1/8 teaspoon ground red pepper
  8. 1 medium sliced zucchini, cut ½ inch thick
  9. 1 cup uncooked egg noodles
  10. 1 can (14 ounces) fire roasted, diced tomatoes
  11. 1/4 cup grated Parmesan cheese
Instructions
  1. In a 10-inch skillet, brown ground beef, onion, and garlic over medium heat for 8-10 minutes or until beef is no longer pink, breaking into crumbles. Remove beef with a slotted spoon; pour off drippings. Season with salt and set aside.
  2. In the same skillet, add water, tomatoes, Italian seasoning, red pepper, zucchini and egg noodles. Push pasta into liquid. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes until pasta is tender, stirring occasionally. Return beef to skillet and heat through. Sprinkle dish with cheese and serve.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/