Pumpkin Risotto with Chili Oil, Pepitas & Cocoa Nibs November 18, 2022 by Jill Foucre Leave a Comment Pumpkin Risotto with Chili Oil, Pepitas & Cocoa Nibs 2022-11-18 22:28:42 Print Ingredients 8 c. stock (vegetable or chicken) or water olive oil or butter 1 onion, thinly sliced (about 1 c.) 1 c. Arborio rice 1 c. white wine 1-2 c. pumpkin puree chili oil toasted pepitas cocoa nibs Instructions In a large stockpot, covered, bring the stock to a boil. Lower the heat and keep the liquid hot. In a large sauté pan, warm some olive oil or butter over medium heat. Add the onion and a big pinch of salt and sweat the onion until translucent and tender. Add the rice and briefly toast, about 2 minutes. Add the wine and start the constant stirring. When the wine is fully absorbed, add a ladleful (about 1 c.) of the hot cooking liquid and continue stirring. When that liquid is fully absorbed, add another ladleful and stir until fully absorbed. Continue adding ladlefuls of liquid and stirring constantly until the risotto is creamy and tender, about 20 minutes; you may not need all the liquid. Gently stir in the pumpkin. Transfer to serving bowl, drizzle with chili olive oil, then sprinkle with toasted pepitas and cocoa nibs. By Abra Berens Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Ebelskivers November 18, 2022 by Jill Foucre Leave a Comment Ebelskivers 2022-11-18 22:23:18 Print Ingredients 1 cup flour ½ tsp. baking powder 1 T sugar ½ tsp. salt 2 eggs, separated 1 cup milk melted butter Instructions In a medium mixing bowl, combine flour, baking powder, sugar and salt. In another medium bowl, whisk together the egg yolks, milk and 2 T melted butter. Add the wet ingredients to the dry ingredients. In a clean bowl, whisk egg whites until stiff but not dry. Fold whites gently into batter until incorporated. Preheat an ebelskiver pan over medium heat about 1 minute then reduce heat to low. Brush indentations with melted butter and fill about halfway with batter. Add your add-ins then pour over more batter until very close to top of pan. Cook about 2 minutes until golden brown, then flip quickly using chopsticks or skewers. Cook an additional 2 minutes. Add-in Ideas Jam Cooked fruit Cooked meat (ham, sausage…) Cheese (shredded or soft) Cooked vegetables (asparagus, onions…) Pickles Sun-dried tomatoes Pesto Herbs Nutella Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Goat Cheese toast with Honey & Bacon November 18, 2022 by Jill Foucre Leave a Comment Goat Cheese Toast with Honey 7 Bacon 2022-11-18 22:20:06 Print Ingredients 4 oz cream cheese 4 oz goat cheese* zest of 1 lemon bacon walnuts honey crackers or toast points Instructions Put equal parts cream cheese and goat cheese into food processor with the zest of 1 lemon. Combine until you have a smooth consistency, scraping down the sides periodically. Put mixture into a piping bag and pipe onto a cracker or toasted bread. Sprinkle with bacon, walnuts and honey. *consider using a flavored goat cheese to introduce additional flavor. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Roasted Butternut Squash Bisque November 18, 2022 by Jill Foucre Leave a Comment Roasted Butternut Squash Bisque 2022-11-18 21:27:54 Print Ingredients 4-5 lb. Butternut squash (or combination of alternate squash) ¼ c. Olive oil for tossing with squash to roast 2 t. Salt 2½ t. White pepper ½ c. Butter 1 ½ c. Onions, small dice 1 c. Celery, small dice 1 c. Apple, peeled, small dice 2 T. Finely minced garlic 1 ½ t. Curry powder 4 t. Garam masala 8 c. Vegetable stock Instructions Heat the oven to 400 degrees • Cut the squash in half, remove the seeds, rub the cut sides with oil, and sprinkle with salt and pepper • Place the squash halves, cut side down on a parchment paper lined sheet pan and roast for 45 minutes or until flesh is tender and easily pierced with a knife. Remove from oven and set aside to cool • While the squash is roasting, in a soup pot, melt the butter and sauté the onions, celery, and apple until tender and beginning to brown; add garlic and continue sautéing for two to three minutes • Add the squash flesh, the curry powder, and garam masala to the pan and stir to combine and warm • Add the stock and bring to a boil over high heat. Lower heat and to maintain a simmer for about 45 minutes until all flavors meld • Transfer soup in batches to a blender to puree or alternately use an immersion blender until soup is creamy and smooth. Thin with additional stock if soup is too thick. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Zucchini & Roast Corn Pizza October 16, 2022 by Jill Foucre Leave a Comment Zucchini & Roasted Corn Pizza 2022-10-17 02:58:22 Print Ingredients 2 - 8 inch flour tortillas 1/3 cup chopped mixed fresh herbs (basil, oregano, parsley) 2 cups shredded provolone cheese 2 small zucchini thinly sliced 1 ear corn, kernels sliced from the cob (1 cup) 4 ounces Brie cheese, cut in small wedges (rind on) 1/2 cup packed fresh basil leaves Crushed red pepper flakes Honey Salt & pepper Instructions • Preheat the broiler to high with a rack in the top third. • In a large oven-safe skillet, heat a drizzle of olive oil over high. When it shimmers, add one tortilla to the skillet. Sprinkle with half the fresh herbs. Add half the shredded provolone cheese. Finish with half the zucchini and corn. Season the veggies lightly with salt and black pepper. Remove the skillet from the heat and add half the Brie wedges. • Transfer the skillet to the oven and broil for 1 or 2 minutes, or until the cheeses are melted and bubbling- watch closely, as this will cook fast. Remove from the broiler and carefully slide the pizza onto a plate. Tent with aluminum foil to keep warm. • Repeat to make a second pizza. • Top the broiled pizzas with fresh basil, red pepper flakes and a drizzle of honey. Adapted from Half Baked Harvest Adapted from Half Baked Harvest Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/