Peanut Rice Noodles with Pork and Collard Greens February 25, 2019 by Jill Foucre Leave a Comment Peanut Rice Noodles with Pork and Collard Greens 2019-02-26 01:32:46 Print Ingredients Kosher salt 12 ounces regular-width rice stick noodles ¼ cup smooth natural peanut butter ¼ cup soy sauce 2 tablespoons unseasoned rice vinegar 1 tablespoon sugar 2 teaspoons crushed red pepper flakes 1 tablespoon vegetable oil 1 pound ground pork 1 1½" piece ginger, peeled, cut into matchsticks 4 garlic cloves, thinly sliced 1 bunch collard greens, ribs and stems removed, leaves thinly sliced Instructions Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water. Meanwhile, whisk peanut butter, soy sauce, vinegar, sugar, red pepper flakes, and 1 cup water in a medium bowl. (Sauce will look a little broken and lumpy.) Heat oil in a large skillet over medium. Cook pork, breaking up with 2 forks, until nearly cooked through, about 5 minutes. Add ginger and garlic; cook, stirring, until softened, about 3 minutes. Add collard greens and cook, stirring occasionally, just until wilted, about 2 minutes. Add sauce and noodles and bring to a simmer; cook, tossing occasionally, until sauce is reduced by half and coats noodles, about 3 minutes. Season with salt. Notes Recipe from Bon Appetit Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Rigatoni with Broccoli and Sausage July 5, 2018 by Jill Foucre Leave a Comment Rigatoni with Broccoli and Sausage 2018-07-05 19:04:44 Serves 4 Print Ingredients 3-4 garlic cloves, very thinly sliced Extra-virgin olive oil 1 pound sweet or hot Italian sausage Salt and pepper 8 ounces rigatoni 1 pound broccoli, stems trimmed and peeled, stems sliced crosswise into ¼” coins, and tops cut into florets ¼ teaspoon dried chile flakes ½ cup Whipped Ricotta (recipe follows) ½-1 cup grated Parmigiano-Reggiano ¼ cup dried breadcrumbs, optional Whipped Ricotta (Makes about 1 ½ cups) 1 ½ cups whole-milk ricotta cheese (from Marché) ½ teaspoon kosher salt Freshly ground black pepper ¼ cup extra-virgin olive oil Instructions Put the garlic in a small bowl and pour over enough olive oil to cover. Shape the sausage into 4 balls then flatten them like a hamburger patty. Bring a large pot of water to a boil and add salt until it tastes like the sea. Add the pasta and cook just shy of al dente according to the package directions. Meanwhile, heat a small glug of olive oil in a large skillet over medium heat. Add the sausage patties and cook until nicely browned on one side, about 4 minutes. Add the broccoli coins and the sliced garlic, including the oil, to the skillet. Flip the sausage patties and keep cooking until the sausage is just about fully cooked, another 4 more minutes or so. Break up the sausage with a spoon into bite-size chunks. Add the chile flakes and cook for 30 seconds or so. With a ladle, scoop out about ¼ cup of the pasta cooking water, add it to the pan to stop the cooking of everything, and slide the pan from the heat. About 3 minutes before the pasta should be al dente, add the broccoli florets and cook all together until the pasta is ready. Scoop out another cup of pasta cooking water, drain the pasta and broccoli, and add to the skillet. Return the skillet to the heat. Add ¼ cup or so of the pasta water, the whipped ricotta, and half the Parmigiano. Season the pasta generously with salt and black pepper. Shake the pan to combine the ingredients, put back over med. heat, and cook for a couple of min. to warm everything through and make a nice saucy consistency. Serve with more Parmigiano and top with the breadcrumbs, if using. Whipped Ricotta Directions Put the ricotta, salt and 20 twists of pepper in a food processor and start to process. With the motor running, add the olive oil in a thin stream. Pause and scrape down the sides if needed. The mixture should get lovely and creamy. Taste it and adjust with more salt, pepper. Or a bit more olive oil – you should be able to taste the oil as well as the ricotta. Store in the fridge for up to 1 week. Notes From the book: Six Seasons: A New Way with Vegetables by Joshua McFadden Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Lemon Fusilli with Arugula May 31, 2018 by Jill Foucre Leave a Comment Lemon Fusilli with Arugula 2018-05-31 12:33:00 Print Ingredients 1 tablespoon good olive oil 1 tablespoon minced garlic (2 cloves) 2 cups heavy cream 3 lemons Kosher salt and freshly ground black pepper 1 bunch broccoli 1 pound dried fusilli pasta 1/2 pound baby arugula 1/2 cup freshly grated Parmesan 1 pint grape or cherry tomatoes, halved Instructions Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken. Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside. Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot. Notes From the Barefoot Contessa at Home cookbook Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Spicy Turkey Meatballs April 21, 2018 by Jill Foucre Leave a Comment Spicy Turkey Meatballs 2018-04-22 02:16:20 Print Ingredients 3 cups (1-inch diced) bread cubes from rustic bread, crusts removed 2/3 cup whole milk 2 pounds ground turkey 1/2 pound sweet Italian pork sausage, casings removed 4 ounces thinly sliced prosciutto, finely chopped 1 cup freshly grated aged Asiago cheese 1/2 cup minced fresh parsley 1 teaspoon dried oregano 1 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 3 tablespoons good olive oil, plus extra for brushing the meatballs 2 extra-large eggs, lightly beaten 3 (24-ounce) jars good marinara sauce 2 pounds dried spaghetti Freshly grated Parmesan (or Asiago) cheese, for serving Instructions Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper. Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes. In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. Add the 3 tablespoons of olive oil and the eggs, and stir lightly with a fork to combine. With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with olive oil. Bake for 35 to 40 minutes, until the tops are browned and the centers are completely cooked. Pour the marinara sauce in a large, low pot, add the meatballs, and bring to a simmer. Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package. Drain and place the spaghetti in individual bowls, and top with 3 meatballs and lots of sauce. Serve with Parmesan cheese on the side. Notes 2010, Barefoot Contessa How Easy is That?, All Rights Reserved Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Sesame Chicken Noodles April 21, 2018 by Jill Foucre Leave a Comment Sesame Chicken Noodles 2018-04-22 02:06:13 Serves 4 Print Ingredients Kosher Salt 1 (8 oz) boneless, skinless chicken breast 8 oz dried fettuccine 2 teaspons seasame oil ¼ cup peanut oil ¼ cup tahini 3 tablespoons soy sauce 2 tablespoons red wine vinegar 2 teaspoons chili oil 1 teaspoon honey ½ teaspoon cayenne pepper 1 garlic clove, minced 2 scallions, thinly sliced Instructions Fill a large saucepan two-thirds full of water and bring to a boil over high heat. Salt it so that it tastes good, add the chicken breast, and remove the pot from the heat. Cover and let the chicken sit until cooked but very tender, about 15 minutes. (If you’re using 2 smaller breasts, decrease the time by about 3 minutes.) Remove the chicken from the water (don’t throw the water away!) and cut into it to check its doneness; if it’s still a little pink, return it to the water for another minute or two. Remove the chicken to a plate and let it rest while you cook the noodles. Bring the water the chicken was cooked in back to a boil over high heat. Add the fettuccine and cook to al dente according to the package directions. Drain, rinse the pasta in cold water until cool, then shake it dry in a colander. While the pasta cooks, in a medium bowl, whisk together 1 teaspoon of the sesame oil, the peanut oil, tahini, soy sauce, vinegar, chili oil, honey, cayenne, and garlic until smooth. Transfer the noodles to a large bowl and use a clean paper towel to gently pat the noodles as dray as possible. Toss the noodles with the remaining 1 teaspoon sesame oil. Shred the chicken with your hands or chop it into bite size pieces and add it to the noodles. Add the dressing and toss to coat. Garnish with the scallions. Notes Serves 4 as a light meal; 6 as a side dish. From the cookbook, "Cravings" by Chrissy Teigen Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/