Janie’s Penne with Beef and Arugula April 29, 2013 by Geoff Bevington Janie’s Penne with Beef and Arugula 2013-05-30 16:42:30 Print Ingredients 1 (1-pound) New York strip steak 1 teaspoons herbs de Provence 1 garlic clove, minced ¾ cup extra-virgin olive oil, plus 3 T 1 pound penne pasta ¼ cup balsamic vinegar 2 Tablespoons Dijon mustard ½ teaspoon salt, plus more for steak and pasta water ½ teaspoon freshly ground black pepper, plus more for steak ¼ cup chopped fresh basil leaves ¼ cup chopped fresh parsley leaves 2 cups chopped arugula Instructions Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 Tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving ¼ cup of pasta water. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, ½ teaspoon pepper, fresh herbs and ¾ cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve. By Janie Gattari Adapted from Giada DeLaurentis Adapted from Giada DeLaurentis Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Karen’s Mediterranean Chicken with Feta April 29, 2013 by Geoff Bevington Karen’s Mediterranean Chicken with Feta Cheese 2013-05-31 08:34:11 Print Ingredients 8 oz orzo pasta 1 lb. boneless, skinless chicken breasts 2 teaspons olive oil 1 large onion, chopped 2 teaspoons minced garlic 1 teaspoon s.a.l.t. Sisters Mediterranean Rub ½ cup dry white wine 1 can (14 oz) chopped tomatoes with garlic & oregano 4 oz feta cheese ½ cup chopped fresh parsley Instructions Bring 2 ½ quarts of water to boil in a large pot. Add the orzo and cook 8 minutes until tender. Drain and set aside. Heat oil over medium heat in a deep 12” non-stick skillet. Add chopped onion. Cut chicken into bite-size pieces and add to skillet. Raise heat to medium high and cook for 3 – 4 minutes, stirring until chicken is no longer pink on outside. Add the garlic, oregano, and basil. Stir frequently. When chicken is cooked through, stir in wine and cook 1 minute. Add the tomatoes with their juice and the feta cheese. Add parsley. Stir and cook 1 more minute. Serve over hot, drained orzo. By Karen Fleming Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Marcel’s Lasagna Cupcakes April 29, 2013 by Geoff Bevington Marcel’s Lasagna Cupcakes 2013-05-31 08:35:48 Print Ingredients 1 jar Scrumptious Pantry's Heirloom Tomato Sauce with Beef 2 Tablespoons extra virgin olive oil 36 wonton wrappers 3 cups shredded mozzarella cheese, divided 1 1/2 cups parmigiano-reggiano cheese, grated, divided 8 oz. Ricotta Cheese Basil for garnish Instructions Preheat oven to 375 degree. Spray muffin tin or individual ramekins with cooking spray. Reserve 1/2 cup parmigiano-reggiano cheese and 1 cup mozzarella cheese for the topping. Cut wonton wrappers into circle shapes using a biscuit cutter or top of a drinking glass. To start layering your cupcakes, begin with a wonton wrapper and press it into the bottom of each muffin tin or ramekin. Top with meat sauce. Sprinkle a little parmesan cheese, ricotta cheese and mozzarella cheese (approx. 1 1/2 teaspoons of each). Repeat layers again ending with a wonton wrapper and the sauce. Top with reserved parmesan and mozzarella cheese. Bake for 18-20 minutes or until edges are brown. Remove from oven and let sit for 5 minutes. To remove use a knife to loosen the edges then pop out each lasagna. Garnish with fresh basil and serve. By Chef Jamie Bordoshuk Adapted from Chef Jamie Bordoshuk Adapted from Chef Jamie Bordoshuk Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Bourbon-Glazed Nut Snacks April 29, 2013 by Geoff Bevington Bourbon-Glazed Nut Snacks 2013-05-31 08:37:13 Print Ingredients 1/4 cup pure maple syrup 3 Tablespoons unsalted butter 1 pound salted mixed nuts 1/4 cup Bourbon Instructions Heat oven to 250 degrees. Combine Bourbon, syrup and butter in heavy saucepan and bring to a boil over high heat, stirring constantly. Reduce heat to medium, boiling and stirring 1 additional minute. Remove from heat. Stir in nuts, tossing to coat evenly. Spread nuts in a single layer on a parchment lined baking sheet. Drizzle with remaining glaze. Bake 1 hour and 15 minutes, stirring every 20 minutes. Immediately remove nuts, separating them to prevent sticking together and cool completely. Store in airtight container up to 2 weeks. Makes 2 ½ cups. By Chef Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Marcel’s Meat Loaf Bites April 29, 2013 by Geoff Bevington Marcel’s Meat Loaf Bites 2013-05-31 08:38:17 Print Ingredients 1 Tablespoon extra virgin olive oil 1 carrot, diced 1 celery rib, diced ½ cup roasted red pepper, diced (from jar) 1 clove minced garlic 1 teaspoon Ras El Hanout ½ teaspoon salt ¼ teasponn pepper ½ cup bread crumbs 1 lb. ground pork 1 lb. ground beef ½ cup grated parmesan, half reserved 1 teaspoon Worcestershire sauce 1 large egg, beaten Instructions Preheat oven to 350°. Heat a sauté pan over medium heat; heat olive oil. Lightly sauté carrots and celery until tender, about 5 minutes. Add roasted red peppers and garlic and cook an additional minute. Season with salt and pepper. Mix with remaining ingredients (reserving half of parmesan cheese) and fill brownie bite pan (or muffin tin). Sprinkle with remaining parmesan and bake 15-20 minutes at 350 degrees or until desired doneness. By Marcel's Kitchen Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/