A Repertoire by Amy Patterson June 8, 2017 by Amy Patterson 1 Comment A peek inside of a recipe collection is revealing. Each recipe a star, a collection that inks out a distinct constellation over time – a personal roadmap of traditions, travels, relationships and memories. My file after 20 years in my own kitchen is scattered amidst pages of heavily annotated cookbooks, dog-eared pages of Fine Cooking, vintage cards in my grandma’s ornate script and a healthy pinch of recipes gathered online. Of the thousands of recipes that could be unearthed in my home, there are a handful that reappear time and again – a motley mix that is a representation of my family’s tastes and sensibilities. Years of experimentation have mined out our shining stars: an endlessly adaptable loaf of peasant bread, a dead-simple before school pancake recipe, an aromatic chipotle and cumin burger… Eggplant Dip is my favored appetizer for a party. Every time I whip this up, I am reminded of my Aunt Lois, who clipped this from the Chicago Tribune in the early 90’s. Or if there is a chill in the air, I’ll appear with a retro batch of Hanky Pankies ready to slide into the oven – a dish that could only be reproduced by someone time traveling from an early 80’s avocado-green kitchen in Minnesota. It invariably requires a dash to the supermarket in a clandestine search of Velveeta. (Not an ingredient that Daniel sources at Marché…) Nothing makes me happier than sipping a glass of wine, tending a dish braising on the stovetop and daydreaming of the French countryside. Thus a Sunday dinner chez nous is likely Beef Bourguignon with mashed potatoes or a velvety celery root purée (a relatively recent addition to our repertoire). Another (Italian) candidate would be a long-simmered Bolognese with fresh ribbons of fettuccine helped along by my daughter Lily. A frenzied weekday often culminates with Salsa Chicken. Chicken thighs, 2 bottles of salsa – one red, one green. Gloriously simple and requested often; so little effort for a tasty taco. The award for most requested weeknight dinner is tied between my “signature” Sausage Pasta or Lily’s favorite – Korean Bulgogi Steak with Coconut Jasmine Rice. Almond Cake from my battered and beloved copy of Cooking for Mr. Latte is my go-to dessert. This most delicious of cakes can be topped with seasonally appropriate fruit that improves with a leisurely nap on the countertop. If it is up to Gage, he will request Kahlua Vodka Cake, a nice slice of boozy and boxed Americana from my old colleague’s mother out East. Open my fridge in the summer and you will find a pitcher or two of my Gazpacho – a vibrant melange of fresh vegetables lightly tempered by the addition of country bread and fruity olive oil. This never fails to transport me back to Southern Spain and is perfect for al fresco entertaining on the patio. As we are heading into summer, this is the recipe from my collection that I would love to share with you below. Next week, we are moving to Idaho. As I pack up our home, I am paying extra care to my cookbooks and recipes. I’ve found several snippets from Marcel’s and I know that many of these recipes will slip into my time-honed repertoire and forever remind me of my connection with this magical and delicious little place. These are the things that I will hold onto. Editor’s Note: All of us at Marcel’s and Marché are going to miss Amy and her charming family in our midst. Amy has been with us since the doors opened and her passion for food and eye for the creative have contributed so much. A bientôt, Patterson family! Gazpacho 2017-05-26 18:18:04 Print Ingredients 2 cups day-old country bread, torn into pieces 2 garlic cloves, chopped pinch of cumin (or more to taste) 1/2 teaspoon Kosher salt 3 pounds ripe in-season tomatoes 1 English cucumber, peeled and chopped 1 red pepper, chopped 2 tablespoons red onion 1/4 cup mild extra virgin olive oil 3 tablespoons sherry vinegar 1/4 pound ham (or pancetta), cubed 1 thick slice of country-style bread, little cubes for croutons Instructions Place the bread in a bowl, add cold water to cover, and let soak for 5-10 minutes. Drain the bread and squeeze out excess liquid. Place garlic, cumin, and 1/2 teaspoon Kosher salt in a mortar and, using a pestle, mash them to a paste. Place the tomatoes (lightly sprinkled with kosher salt), cucumber, red pepper, red onion, soaked bread and cumin/garlic/salt paste in a large bowl. Toss to mix and massage everything together. Let stand for at least 15 minutes. Add to blender (it may need to be in 2 batches) along with olive oil. Purée until smooth. Transfer soup to a large bowl and season with sherry vinegar and salt to taste. Refrigerate the gazpacho, covered, until chilled. At least 2 hours. Heat a small skillet to medium heat. Add a tablespoon of olive oil and cubed ham and fry until crisp. Remove to bowl leaving olive oil behind. Add cubed bread and fry until browned. (No need for oil with pancetta) Garnish soup with cubes of ham, croutons and a drizzle of olive oil. By Amy Patterson Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pressure Cooker Penne with Butternut Squash and Ricotta May 25, 2017 by Amy Patterson Leave a Comment Pressure Cooker Penne with Butternut Squash and Ricotta 2017-05-25 13:56:05 Print Ingredients 2 1/2 pounds butternut squash, peeled, halved and seeded 1 tablespoon butter or olive oil 1 cup coarsely chopped onions 3 cups chicken broth 1 teaspoon salt (omit if using salty broth) 12 ounces penne or other short cut pasta that normally cooks in 9 to 13 minutes 1 cup ricotta 1/2 to 3/4 teaspoon ground sage 2 to 4 tablespoons chopped fresh parsley 1/4 cup grated parmesan, plus more to pass at the table 1 cup toasted hazelnuts or walnuts, coarsely chopped Instructions Cut half the squash into 3/4 inch chunks and the remaining squash into 2 inch pieces. Set aside. 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. 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. Serve in large, shallow bowls. Pass additional parmesan at the table. By Kelly Montgomery 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 May 25, 2017 by Amy Patterson Leave a Comment Walnut Cake 2017-05-25 13:42:44 Print Ingredients 1 cup walnut pieces (ground to 1/2 cup walnut powder) 1 1/4 cup cake flour (divided, plus more for dusting pans) 1/2 teaspoon ground cinnamon 2 teaspoons baking powder 1/2 teaspoon salt 1 stick butter (softened, plus 1 tablespoon to grease pan) 1 cup sugar 3 large eggs 2 teaspoons vanilla extract 1/2 orange (zested) 1 tablespoon maple syrup 3/4 cup buttermilk powdered sugar (to dust) Instructions Preheat the oven to 350º F. Grease an 9-inch cake pan with butter and dust with flour and set aside. 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. To the ground walnuts, add the remaining flour, cinnamon, baking powder and salt and whisk to combine. 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. 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. 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. By Dana Williams Adapted from Carla Hall Adapted from Carla Hall Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
The Deep Blue Sea by Cherise Slattery May 18, 2017 by Amy Patterson Leave a Comment 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 2017-05-17 17:36:45 Print Chicken Souvlaki 1 ½ pounds chicken breast, cut into bite size pieces 1/4 cup olive oil Juice from 1 fresh lemon 2 cloves garlic, minced 1 teaspoon dried oregano salt and pepper Tzatziki 1 small cucumber, peeled and grated 1 cup plain full-fat Greek yogurt 1 large garlic clove, finely minced 1 tablespoon extra virgin olive oil 1 tablespoon fresh lemon juice ½ teaspoon salt To serve pita tomatoes, thinly sliced red onions, thinly sliced Chicken Souvlaki Combine all ingredients, marinate in refrigerator for two hours, occasionally stirring. Thread chicken onto skewers, discard marinade. Grill chicken over medium heat until cooked through and slightly charred. Tzatziki Grate the cucumber and drain through a fine mesh sieve. Combine all of the ingredients. Cover and refrigerate. To serve Wrap chicken and sauce in a pita with thinly sliced tomatoes and red onions. By Cherise Slattery Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Bacon Jam Sliders May 9, 2017 by Amy Patterson Leave a Comment Bacon Jam Sliders 2017-05-09 17:15:52 Print Ingredients 1 pound ground beef, made into 8 patties 1/2 jar Terrapin Ridge Farms Hot Pepper Bacon Jam 4 slices Provolone, cut in half Frozen Onion Rings, cooked 8 slider sized buns Salt and pepper to taste Instructions 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 If you have leftover onion rings dip them in the remaining Hot Pepper Bacon Jam - Yum! By Julie Busteed Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/