Wild Rice and Edamame Salad June 7, 2021 by Jenny Chang Leave a Comment Wild Rice and Edamame Salad 2021-06-23 15:44:19 Print Ingredients 1/2 cup slivered almonds 2 tablespoons white sesame seeds 4 cups cooked wild rice 3 medium scallions, thinly sliced white and light green parts only 2 cups shelled cooked edamame, thawed if frozen 2 medium carrots, peeled and small dice 1/2 cup dry cranberries 3 tablespoons olive oil 2 tablespoons toasted sesame oil 1/4 cups rice vinegar, plus more as needed 2 teaspoon honey kosher salt freshly ground pepper Instructions Place the almonds in a frying pan over med. heat and toast, stirring often, until golden brown. Transfer to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown. Transfer to the bowl with the almonds. Add the rice, scallions, edamame, carrots, and the cranberries to the bowl. Toss to combine. Whisk the olive oil, sesame oil, rice vinegar, honey and a pinch each of salt and pepper in a bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with salt, pepper and vinegar. Cover and chill for at least one hour before serving. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Rotisserie Chicken Salad with Charred Scallion Dressing May 19, 2021 by Jenny Chang Leave a Comment Rotisserie Chicken Salad with Charred Scallion Dressing 2021-05-20 02:04:39 Print Ingredients 5 ounces country-style bread, crusts removed, torn into 1-inch pieces 10 tablespoons extra-virgin olive oil, divided 2 scallions Kosher salt, freshly ground pepper 2 tablespoons fresh lemon juice 2 tablespoons unseasoned rice vinegar 1 tablespoon Dijon mustard 1 tablespoon mayonnaise, preferably Hellmann’s 1 small rotisserie chicken, meat pulled from bones and shredded 6 radishes, trimmed, cut into wedges 1 head of Bibb lettuce, leaves separated 1 avocado, sliced, divided Instructions Preheat oven to 450°. Toss bread and 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden and crisp around the edges, 8–12 minutes; let croutons cool. Meanwhile, separate scallion whites from greens. Finely chop whites; place in a large bowl. Finely chop greens. Heat 1 Tbsp. oil in a small skillet over medium. Cook greens, stirring often, until blackened around edges and crisp, about 3 minutes. Scrape into bowl with whites, then whisk in lemon juice, vinegar, mustard, and mayonnaise; season with salt and pepper. Gradually whisk in remaining 6 Tbsp. oil. Pour half of dressing into a small bowl; set aside. Add chicken, radishes, and croutons to bowl with remaining dressing and toss to coat. Arrange lettuce and half of avocado on a platter; season with salt and pepper. Drizzle with 3 Tbsp. reserved dressing; top with chicken salad. Tuck remaining avocado around; season with salt and pepper. Drizzle with remaining dressing. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Blistered Shishito Peppers May 19, 2021 by Jenny Chang Leave a Comment Blistered Shishito Peppers 2021-05-20 02:02:05 Print Ingredients 6 ounces shishito peppers 2 teaspoons sesame oil Lime wedges Salt, preferably flaky sea salt or smoked sea salt, to taste Instructions Rinse and pat the peppers dry on a clean tea towel. Transfer the peppers to a medium bowl, drizzle in the oil, and toss until the peppers are evenly coated. Set aside. Preheat a medium skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates quickly on contact. Add the peppers and let them cook, stirring every minute or so (not too often), until they are tender with charred spots, about 8 to 12 minutes. Transfer the peppers to a serving plate. Spritz with a lime wedge. Sprinkle with salt to taste. Serve with a little bowl on the side for the pepper stems. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Slow Roasted Tomato Farro Salad May 19, 2021 by Jenny Chang Leave a Comment Slow Roasted Tomato Farro Salad 2021-05-20 01:59:21 Serves 6 Print Ingredients 2 pints cherry or grape tomatoes, halved 1 tablespoon olive oil 1/2 tablespoon sugar 1 garlic clove, minced 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried thyme 2 cups cooked farro ½ cup crumbled feta cheese ½ cup pine nuts ¼ cup fresh herbs, like parsley, chives, oregano, etc salt and pepper to taste LEMON VINAIGRETTE 3 tablespoons lemon juice 2 tablespoons champagne vinegar 1 1/2 tablespoons honey 2 garlic cloves finely minced or pressed 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup extra virgin olive oil Instructions Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Place the cherry tomatoes on the sheet and drizzle with olive oil. Sprinkle with garlic, sugar, salt, thyme and toss well. Roast for 1.5 to 2 hours, tossing every 30 minutes, until the tomatoes are super caramely and shriveled and sweet. While the tomatoes are roasting, cook the farro according to the directions (it’s usually 1 cup farro to 2 cups liquid, simmering for about 30 to 40 minutes) and let it cool. If desired, you can toss it with a bit of olive oil so it doesn’t stick together, but don’t use too much since we toss the salad in dressing. To toast the pine nuts, heat the nuts in a skillet over medium-low heat. Toss the nuts and shake the pan a few times until they are golden and fragrant, about 5 minutes. Don’t take your eyes off them! To make the salad, combine the farro with the tomatoes in a large bowl. If taking this to a party, I would combine it all cold and serve it cold. Toss in the feta cheese, pine nuts and fresh herbs. Add about ¼ cup of the dressing, tossing well. Taste and season with salt and pepper as needed. If needed, you can add more dressing, or serve the salad as is with the dressing on the side so people can use it themselves. LEMON VINAIGRETTE In a bowl, whisk together the vinegar, lemon juice, honey, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired! Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Chicken Pot Pie Soup April 28, 2021 by Jenny Chang Leave a Comment Chicken Pot Pie Soup 2021-04-29 01:14:19 Serves 6 Print Ingredients 3 Chicken Breasts Skin-on, bone-in or Rotisserie Chicken Olive Oil Salt & Pepper 6 tablespoons unsalted Butter 5 cups chopped Leeks (white and light green parts) 4 cups chopped Fennel (remove tops and cores) 3 cups diced Carrots 1 tablespoon minced Garlic 1 tablespoon Tarragon leaves 1/4 cup Wondra Flour 3/4 cup Cream Sherry divided 7 cups Chicken Stock 1 rind of Parmesan cheese 1 10 oz bag frozen Peas 1 cup frozen whole Pearl Onions 1/4 cup minced Parsley Instructions Preheat oven to 350 degrees. Rub chicken breast with olive oil and sprinkle with salt and pepper. Roast for 35 mins. For a short cut use a purchased chicken and cut into 1 inch dice. Melt butter in a Dutch Oven over medium heat. Add leeks, fennel and carrots and sauté over medium heat for 10 minutes. Do not brown leeks. Stir in garlic and tarragon and cook for 1 minute. Sprinkle on the flour and cook stirring constantly for 2 mins. Add 1/2 C Sherry, the chicken stock, 4 t salt and 1 1/2 t pepper, and Parmesan rind. Bring to boil and simmer for 20 minutes. Add the cooked chicken, peas, and onions and simmer uncovered for 5 mins. Remove the rind before serving and add the remaining 1/4 C Sherry and parsley garnish. Adapted from from Modern Comfort Food, Ina Garten Adapted from from Modern Comfort Food, Ina Garten Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/