Strawberry Rhubarb Jam May 7, 2018 by Jill Foucre 4 Comments Strawberry Rhubarb Jam 2018-05-08 02:38:01 Print Ingredients 2 cups sliced rhubarb 1 cup fresh strawberries ¾ cup sugar 2 tablespoons lemon juice 1 tablespoon cornstarch 1 tablespoon water Instructions Add rhubarb, sugar and lemon juice to pressure cooker, stir to combine. Set pressure cooker. Stovetop Pressure Cooker: High 3 minutes / 10-minute release Electric Instant Pot: Pressure Cook / High / 5 minutes / 10-minute release Dutch oven, stove top: about 25-30 minutes In a small bowl, whisk together the cornstarch and water. Add to pressure cooker pot after the rhubarb has cooked and the pressure released. Bring to a boil using the sauté function for electric or medium high flame if stove top, stirring constantly. Jam should thicken. Stir in berries and remove from heat. Jam will continue to thicken as it cools. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Orange Honey Butter May 7, 2018 by Jill Foucre Leave a Comment Orange Honey Butter 2018-05-08 02:35:16 Print Ingredients 3 sticks of unsalted butter, softened 1 teaspoon salt 2 tablespoon honey The zest of one orange (zest this before juicing into the berries in the parfait) Instructions Combine all ingredients in a bowl and stir to combine. Taste and adjust for flavor Butter can be stored in the refrigerator or freezer. Wrap in parchment, twist on each end, and store in a ziplock bag. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Mole Poblano December 7, 2016 by Jill Foucre Leave a Comment Mole Poblano 2016-12-07 19:56:43 Print Ingredients 1 pound (454 grams) pork or beef lard 8 garlic cloves, peeled 30 grams white onion, chopped 175 grams sesame seeds 65 grams almonds, slivered 80 grams peanuts, unsalted 1 dried chipotle chili, stemmed 6 dried mulato chilies, stemmed 3 dried ancho chilies, stemmed 3 dried pasilla chilies, stemmed 185 grams dark raisins 90 grams circular disk of Abuelitas dark chocolate 1 tomato, whole (285 grams) 9 ½ cups (2.25 liters) chicken stock ½ teaspoon cumin ½ teaspoon allspice ½ teaspoon cinnamon ¼ teaspoon avocado leaf, dried Instructions In a large stock pot, heat lard over medium heat. Add the garlic and onion and lightly brown, approximately 3 to 5 minutes. Add sesame seeds, almonds, and peanuts and cook until lightly browned. Add the chilies and stir to coat in hot mixture. Keep stirring the chilies until they give off a fragrant toasted aroma. Add the tomato, chicken stock and remaining ingredients. Simmer over medium heat for 1 ½ to 2 hours stirring occasionally. Cool for 25-30 minutes. Working in batches, carefully ladle 4 cups of cooked mixture into the Vitamix container and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then High. Blend for 1 minute. Repeat the process for the remaining cooked mole mixture. Season to taste. By Vitamix Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Cheddar BLT Burgers with Tarragon Russian Mayonnaise June 15, 2016 by Jill Foucre Leave a Comment Cheddar BLT Burgers with Tarragon Russian Mayonnaise 2016-06-15 19:28:10 Serves 6 Print Sauce 1/2 cup mayonnaise 1/3 cup ketchup 1 T. red wine vinegar 1 T. grated onion 1 T. chopped parsley 1 T. chopped tarragon 1 t. Worcestershire sauce Burgers & Condiments 12 ounces thickly sliced bacon 2 1/2 pounds ground beef chuck 2 t. kosher salt 1/2 teaspoon freshly ground pepper 2 T. unsalted butter, melted 3 ounces sharp cheddar cheese, cut into 6 slices (We used Hook's 2 Year Cheddar) 6 Brioche buns, split and toasted 6 lettuce leaves 6 slices tomato 6 thick slices red onion Sauce In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate. Bacon In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces. Burgers Gently mix the ground chuck with the ground chuck, salt and pepper. Form the meat into six 4-inch patties, about 1 1/4 inches thick. Transfer the burgers to the grill (medium - high heat) and brush with some of the melted butter. Grill over high for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt. While you are grilling the burgers, grill the red onion slices. Assemble Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, grilled red onion and bacon. Close the burgers, cut in half and serve right away. Adapted from Laurent Tourondel, Food & Wine Magazine Adapted from Laurent Tourondel, Food & Wine Magazine Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Vanilla-Rhubarb Jam with Earl Grey May 10, 2016 by Jill Foucre Leave a Comment Vanilla-Rhubarb Jam with Earl Grey 2016-05-10 18:21:56 Print Ingredients 8 cups chopped rhubarb (about 3 lb.) 4 cups. sugar 1 cup double-strength brewed Earl Grey tea 1 vanilla bean, split and scraped juice of 1 lemon pinch salt 1 packet liquid pectin (3 oz.) Instructions Prepare a boiling water bath and 4 one-pint jars or 8 jelly jars. Place the lids in a small saucepan, cover with water and simmer over very low heat. In a large, nonreactive pot, combine rhubarb, sugar, and tea and bring to a boil. Add the vanilla bean and seeds, lemon juice, and salt to the pot and let the mixture bubble gently over med.-high heat for 15-20 min., stirring regularly, until the rhubarb has broken down. Add the packet of liquid pectin and increase the heat to high, to bring the jam up to a rolling boil. Let the jam boil vigorously for 3-4 min., stirring frequently to prevent the bottom from burning. Remove the pot from the heat and ladle the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 min. By From Food in Jars by Marissa McClellan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/