Hot Flavors for Cold Nights by Robin Nathan February 20, 2020 by Jill Foucre Leave a Comment Baby, it’s cold outside! When the cold, grey and dreary days make me long for sunshine and warmth — and a day trip to Florida is out of the question — I put the sunshine in my food. The flavors of south India are just what my family needs to warm us up, and this quick and easy curry will do just that. Even though this dish is full of exotic flavors, you’ll easily find everything you need to make it, on the shelves of any large grocery store. And even better, you’ll be tucking into it in under 40 minutes. Prepare to heat up the night! Red Lentil Coconut Curry with Rice and Fish 2020-02-20 14:08:18 Serves 4 Print For the Rice 2 tablespoons Coconut oil 1 Cinnamon stick, broken in half 4 Green Cardamom pods, smashed ½ teaspoon Cumin seeds 1 cup long grain white rice 4 cup water Salt to taste For the Curry 2 tablespoons Coconut oil 1 yellow onion, small dice 2” piece of ginger, minced 3 cloves garlic, minced 1 tablespoon Garam masala ¼ teaspoon Indian chile powder or cayenne (or to taste) ¾ cup red lentils 2 ½ cup water 14 ounce can crushed tomatoes 13.5 ounce coconut milk, divided Salt to taste 16 ounces cod, cut into 2” pieces Handful of fresh cilantro leaves, chopped Juice of one lime Instructions Make the rice: Heat the coconut oil in a saucepan, add the whole spices and cook, stirring occasionally until fragrant. Add the rice and coat. Pour in the water, season to taste with salt and bring to a quick simmer. Cover the pan, reduce the heat to low and cook undisturbed for 12-15 minutes, or until the rice has absorbed the liquid. Fish out the cinnamon pieces and fluff with a fork. Set aside. Meanwhile, make the curry: Heat the coconut oil in a large stock pot. When melted, add the onion and ginger and sauté until the onion is translucent, about 2 minutes. Add the garlic and dried spices and cook 30 seconds. Add the lentils and stir to coat. Pour in the water, tomatoes, and all but ¼ cup of the coconut milk and season to taste with salt. Bring mixture to boil, then reduce the heat and simmer gently until the lentils are barely tender, about 15 minutes. Add the fish to the pot, simmer 5 minutes longer, then cover the pot and remove it from the heat. Let stand undisturbed 10-15 minutes, or until the fish is just cooked through and the lentils are tender. Squeeze in the fresh lime and garnish with the cilantro. To serve, spoon portions of the rice into serving bowls. Top with ladles of the curry. Garnish with a swirl of the reserved coconut milk and more chopped fresh cilantro. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Snow Day Ragu Stew by Brandy Fernow January 15, 2020 by Jill Foucre Leave a Comment It’s January. It’s cold. It’s damp. It’s the time of year I start googling beach vacations and destinations in the sun. One thing that does bring warmth when I can’t get away on vacation is savoring a hearty winter stew. Stews can give us warmth on the coldest of days and are generally simple to make, a one-pot dish that can utilize leftover produce hanging around the fridge and can be left simmering on its own for hours. A favorite in our house is “snow day stew”, a cross between a ragu and stew that I make on snow days off from school. I love coming into the house after hours of sledding and snow-fort building to the aroma of slow-simmered lamb, herbs and tomatoes. I use lamb which is packed with healthy vitamins and minerals, that is ground so it doesn’t have to “stew” for long. Ladled over buttery noodles, it may not warm me up like a sun-drenched sandy beach, but this warm ragu stew will get me through. Rosemary Lamb Ragu Stew 2020-01-16 02:06:56 Serves 4 Print Ingredients ½ pound bacon, cut in1/2 inch pieces 2 carrots, peeled and diced small 1 red bell pepper, diced small 4 shallots, thinly sliced 1 pound ground lamb 4 cloves garlic, minced 2 teaspoons fresh chopped oregano 2 teaspoons fresh minced rosemary ½ teaspoon red chile flake 1 teaspoon salt ¼ teaspoon fresh ground pepper ½ cup red wine 24 ounces chopped canned tomatoes 2 tablespoons tomato paste 2 cups chicken stock 1 bay leaf 1 pound egg noodles 2 tablespoons unsalted butter Instructions Heat a large heavy dutch oven pot over medium heat. Add the bacon and cook until crisp. Remove with a slotted spoon to a paper-towel lined plate. Add the carrot, bell pepper and shallot; cook for about 5 minutes or until veggies are softened. Add the lamb, garlic, oregano, rosemary, chile flake and salt. Cook, stirring and breaking up the meat, until the lamb is cooked through. Pour in the wine and deglaze, scraping the bottom of the pan to loosen the brown bits and incorporate. Cook just until wine is evaporated. Add the tomatoes, tomato paste, chicken stock and bay leaf. Bring to a boil, reduce the heat to low, cover and simmer, stirring occasionally, until the flavors have combined, at least 20 minutes, or up to two hours. Meanwhile, cook egg noodles in a large pot of salted water according to directions. Drain and toss with the 2 tablespoons of butter. Add noodles to a bowl and top with ragu stew. Garnish with fresh rosemary. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
A Toast To All by Kelly Sears November 25, 2019 by Jill Foucre 1 Comment At this hectic holiday time of the year, we all tend to keep our heads down, focused on the task at hand and the next task on our list. Is the turkey thawed, the gravy silky, the mashed potatoes lump free, the linens pressed, and the table set? But, if you’ve taken a class with me before, or you know me well, you know my thought is, it’s not what’s on your table, it’s who’s around it that should keep our focus. But what about those not around your table? How do we keep them present this holiday? Perhaps the hole in your heart is fresh, maybe still aching, or now a brief tug, but the absence is present, the chair once filled, empty. We can choose to be sad or we can choose to celebrate, in some way, somehow, what they would have shared at the table. For the nine that gather around our table this Thanksgiving, more than half that number that don’t. Bud, Dan’s dad, creator of “Bud’s secret spice” seasons our bird. We still have a jar with his special label and handwriting. He preached the importance of great stock as the foundation to any great gravy; ours is silky smooth for this reason. The apple trees on the Northern Michigan property where he chose to retire, still bear fruits and fills our apple pies. It’s Eileen’s (Dan’s mom) stuffing that fills the big bird’s cavity. We always laugh that ours doesn’t taste quite the same. We’re convinced her secret ingredient was the ash that fell from her cigarette while she chain smoked her prep! The kid’s split up her dishes so we would all have a few. Our table-setting is mismatched to include some of hers and some of Grandma Wilma’s. Yep. Grandma Wilma, not the least bit warm and fuzzy, but she brought the shrimp each year, and we shared a slice of mincemeat pie since we were the only two that liked it. We keep the coffee hot since she wouldn’t have it any other way. Aunt Helen didn’t make it often but when she did, we would always play cards after dinner. She taught us a game called hand and foot and we usually played while eating dessert. I laminated the rules she wrote out to make sure her instructions never faded away. Aunt Helen was the most giving person I have ever known. When I shop for our meal, I shop for someone else’s too. Barton, my mom’s husband, Warren’s brother, was an artist in New York. His art fills our walls. It’s edgy, thought provoking, and opinionated. It makes for great conversation. Warren’s mom Marie, was a woman of modest means with a rich heart. She was a linen maker in her younger years. We try and keep the cranberry sauce from spilling and the gravy from dribbling on her work, but the stains just end up being covered with filled dishes instead. We fill our plates with her serving spoons and our pie with her servers. And he hasn’t been seated at my table in over 35 years, but I mentally set a chair for him. My dad used to tilt his head back and laugh deep from his belly. Every time I set the table, I set it for people who gather around it to do the very same. My dad was a lover of bread. Rolls are never missing from the table. Set the table for those who can come, toast those who can’t make it, honor those missing from yours by folding them into the day. Happy Thanksgiving to all~ Here’s a little something to toast those, no matter how they are present. Pomegranate Sparklers 2019-11-25 18:05:16 Print Ingredients 1 ounce vodka 1 ounce house-made pomegranate grenadine (equal parts sugar to pomegranate juice) 1 ounce fresh orange juice Splash of lemon juice 4 ounces Prosecco Pomegranate arils and lemon zest for garnish Instructions In a mixing glass, add vodka, pomegranate grenadine, orange juice, and splash of lemon juice. Add ice and shake. Strain into a glass over ice and top with prosecco. Garnish with some fresh arils and lemon zest. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
The Beauty of the Scale by Rachel Cuzzone November 6, 2019 by Jill Foucre 1 Comment The Beauty of the Scale – as told by the Chocolate Crinkle Cookie. I have to say, I’m a little confused with all this back and forth weather. But I have decided to take full advantage of the recent snow that we received (even though it was on Halloween!!) and go full on Christmas baking mode – with my favorite recipe for the holidays, Triple Chocolate Crinkle Cookies. The snow and smells of holiday baking start to put my soul in a good place. For me, the holidays are all about the people and the food. It is all about gathering around the table with the people most important to you and always with a plate of cookies. This cookie is one of my favorites due to the intense chocolate flavor, the additional option to add peppermint for the holidays, the chewy texture, and the super easy mixing process. If I’m really organized, I try to make a larger batch, and once I scoop them, keep a stash in the freezer for when I need a quick dessert for an event or late night pick me up. You will notice below that the recipe is in grams. If you have ever baked with me before, you would have definitely noticed this as well. The way I defend this point is that it really allows you to begin the creative and flexible process of baking. When all of your ingredients are weighed in grams or ounces, the end recipe becomes that much more consistent and exact. Then, once you start to develop the ease and consistency with weighing ingredients, you can begin to play with the quantities and types of ingredients. Look to slightly increase the fat content by adding a yolk to the recipe, or look for additional chewiness by switching out brown sugar for white sugar. I love to keep track of my process in recipe development through excel spreadsheets and percentages. It also comes in handy to help reduce dishes – no need for all the measuring cups and spoons! Embrace the scale, take the chance on it! It will become your best friend with your baking! And help with all the upcoming holiday baking. Note: Marcel’s sells cooking scales that are easy to read and use. Triple Chocolate Crinkle Cookie 2019-11-06 23:29:28 Print Ingredients 151 grams all purpose flour 4 grams baking powder 1 gram baking soda 3 grams kosher salt 63 grams cocoa powder 335 grams brown sugar 163 grams eggs, room temperature 5 grams vanilla extract 112 grams of dark chocolate (I like 91%) 51 grams unsalted butter, melted 50 grams dark chocolate, roughly chopped (I like 61%) 4 drops peppermint oil, optional Granulated sugar, as needed Powdered sugar, as needed Instructions Melt together the 112 grams of dark chocolate with the butter. Sift together the flour, baking powder and soda, cocoa powder, and salt. Set aside. Whisk together the brown sugar, vanilla, and eggs. Add the melted chocolate mixture into the egg mixture. Stir in the peppermint oil, if using. Stir in the flour mixture, mixing just to combine. Scoop dough into pieces about 1 ½ tablespoons in size (#40 scoop). Line up on a sheet pan and refrigerate overnight, or freeze for about 2 months. *If you decide to bake immediately, give your dough at least 1 hour to rest in the refrigerator. When ready to bake, preheat your oven to 325 F. Remove your chilled dough and roll in granulated sugar, followed by powdered sugar. Place onto parchment lined sheet pans, no more than 12 to one ½ sheet pan. Lightly press down. Bake about 12-15 minutes, until the edges are slightly firm. Store at room temperature for about 1 week, tightly wrapped or freeze baked cookies, up to 1 month. Adapted from The Boy Who Bakes Adapted from The Boy Who Bakes Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Culinary Fight Club by Kiley Fields October 10, 2019 by Jill Foucre Leave a Comment The first rule of Fight Club is: you do not talk about Fight Club……unless it’s a different kind of Fight Club…a Culinary Fight Club. 25 champions from 14 cities came together this past Sunday to compete in the 2019 Annual Culinary Fight Club Championship in Chicago. Culinary Fight Club is a national organization that hosts live cooking competitions. Attendees watch while three teams race for 45 seconds to choose 15 ingredients from the ‘pantry’. Teams then have 60 minutes to create a dish that represents their take on the theme. Attendees and judges vote and choose a winning dish and a Culinary Fight Club champion is named. These 25 champions came out strong this past Sunday. From home cooks to executive chefs, competitors highlighted different cultures, ingredients, and cooking techniques – all tempting the taste buds of ticket holders and judges. And let me tell you…it was delicious! This was the first time I attended a Culinary Fight Club event and it will not be my last. As the season culminating event, this Fight Club took on a bit of a different format. The event started with the Culinary Fight Fest (CFF). The goal of the CFF was for attendees to taste all the bites the chefs had to offer in an effort to pick the top four favorites. For three hours my husband, myself and a few other friends, ate and drank our way through 25 different bite-size masterpieces while chefs described their dish, their cooking background, and what made their culinary heart tick. At the end of the three hours, the CFF concluded, tasting stopped, and ballots were cast. The four winning bites of the Culinary Fight Fest were announced, and these chefs advanced on to The Final Plate, the crowning competition of the night… Best Bite Wins…First Place: Kris Schoenberger (BBQ’d Productions Bar and Grill, Third Lake, IL) – Kansas City Wagyu Surf n’ Turf SliderSecond Place: Chris Allen (City Winery Restaurant, Nashville, TN) – Boston Scallop and Shrimp Aglio E Olio with Pancetta and Yukon PureeTied for Third/Fourth: Cory Hinton (Private Chef, Chattanooga, TN) – Romance of Eden, an elevated Shrimp Po’ BoyTied for Third/Fourth: Jamie Bisioulis (Private Chef, Glenview, IL) – Chicken Kiev Croquette with Candied Pork Belly Pumped with a Best Bite win under their belt Kris, Chris, Cory and Jamie proceeded to the 45-minute quick fire challenge in the style of “Chopped” – creating one final dish for the judges to critique. It was an intense 45 minutes of concepting, creating, and plating while the audience watched and the clock ticked down. The buzzer rang and the cooking stopped. All four chefs did a stellar job pulling together their dishes, but only one chef could prevail. The 2019 Culinary Fight Club Champion title was awarded to Kris Schoenberger. Chef Schoenberger was definitely a crowd favorite with his emotion (tears were shed), passion, and love for food and how it brings people together. This was his third year competing and advancing to The Final Plate Championship and his first win. He said “Three is my lucky number,” and I would say ‘Third time’s a charm’ definitely holds true for Kris. To learn more about upcoming Culinary Fight Club events check them out here. You can also learn about the great way they are giving back by partnering with Fight2Feed, a non-profit organization with the mission to eliminate hunger in Chicago by utilizing leftovers from restaurants and food trucks. In honor of the 2019 champion, Kris Schoenberger, here is my own spin on a Surf n’ Turf Slider. Korean-Inspired Surf n' Turf Sliders with Daikon Carrot Pickle 2019-10-10 12:17:24 Yields 8 Print Ingredients Daikon Carrot Pickle 5 ounces daikon, julienned or thinly sliced 5 ounces carrot, julienned or thinly sliced 1/2 cup rice wine vinegar 1/2 cup water 1/2 cup sugar, granulated 1 teaspoon salt Bulgogi Sauce 1/3 cup soy sauce 1 tablespoon gochujang (Korean red pepper paste) 1 teaspoon garlic powder 1/2 teaspoon ginger powder 2 teaspoon rice wine vinegar 3 tablespoon brown sugar 2 teaspoon sesame oil Sliders 1 pound ground chuck 3 ounces bacon, ground or finely chopped in food processor 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon pepper Lobster 8 ounces cooked lobster meat, chopped into 1/4-inch pieces 2 tablespoons mayonnaise 1/2 lemon, zested 2 teaspoon lemon juice, plus more tt 1 tablespoon finely chopped chives salt and pepper, to taste 8 slider buns, for assembly Mayonnaise, for assembly Instructions For pickle, add daikon and carrot to pint size mason jar or other heat proof container with tight fitting lid. Bring vinegar and water to simmer in small saucepan over medium heat. Add salt and sugar and simmer until both dissolve, stirring occasionally, about 3-4 minutes. Carefully pour hot pickling liquid into mason jar with daikon and carrot. You can discard any extra pickling liquid. Let sit, uncovered, until room temperature, about 1 hour. Cover and keep at room temperature if using within a few hours. If making in advance, seal container and store in refrigerator until ready to use. Pickles can hold in refrigerator for up to 2 weeks. To a small saucepan add all bulgogi sauce ingredients, except sesame oil. Bring to simmer over medium-high heat and whisk to combine ingredients. Reduce heat and continue cooking until sauce thickens slightly and coats the back of a spoon. Remove from heat and whisk in sesame oil. Set aside. For sliders, gently combine ground chuck, bacon, garlic powder, salt and pepper in large bowl. Form in to 8 equal sized sliders and place on a parchment lined baking sheet. Transfer baking sheet to refrigerator to allow sliders to re-chill, about 30 minutes, or up to 2 hours. While sliders are chilling combine lobster, mayonnaise, lemon zest, lemon juice, and chives in a small bowl. Season to taste with additional lemon juice, salt, and pepper. Refrigerate until ready to use. Preheat gas grill to medium-high heat or light a charcoal grill and let coals burn until hot and covered in white ash. You want to achieve a cooking temperature of approximately 400 degrees. When grill is preheated, place sliders directly on grill grates and let cook about 3 minutes on the first side until nice grill marks appear. Flip burgers and brush bulgogi sauce on top of burger. Continue cooking on second side, about 3 more minutes. Flip and brush sauce on second side. Remove sliders from grill and toast buns for just a minute or two. Assemble sliders – spread bottom of buns with mayonnaise, top with slider patty and brush with additional bulgogi sauce. Divide lobster mixture evenly between sliders. Finish with a fork full of daikon carrot pickle. Close sliders and serve immediately. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/