Shrimp Scampi with Linguine December 15, 2017 by Jill Foucre Leave a Comment Shrimp Scampi with Linguine 2017-12-15 19:50:13 Print Ingredients 1 pound Raw Shelled & Deveined Shrimp 3 tablespoons Butter 3 tablespoons Olive Oil 1 clove minced Garlic 1 tablespoon s.a.l.t. Sisters Tuscan Farmhouse Blend 3 tablespoons Bread Crumbs ½ cup Dry White Wine Juice of 1/2 Fresh Lemon 1 Package Filotea Linguine Parmesan Cheese for Garnish Fresh Parsley Optional Garnish Instructions Cook pasta according to directions - drain and reserve 1/4 cup pasta water for sauce. In a large skillet melt butter and olive oil. Add the minced garlic to the butter and olive oil and cook 2 minutes. Add Tuscan salt bend and bread crumbs to shrimp. Meanwhile add wine to the pan and bring to a simmer. Add some pasta water to sauce and reduce for a few minutes, then add shrimp. Cook shrimp until pink about 4 minutes. Serve over Linguine and garnish generously with fresh Parmesan cheese and parsley. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pasta Fresca (Fresh Tomato Sauce) September 8, 2017 by Jill Foucre Leave a Comment Pasta Fresca (Fresh Tomato Sauce) 2017-09-09 00:04:52 Serves 4 Print Ingredients 4 cups chopped tomatoes 6-8 fresh basil leaves 1 large garlic clove, minced or pressed 1 tablespoon extra virgin olive oil salt and freshly ground pepper to taste 1 lb. fusilli, bow-tie or penne pasta 1/2 lb fresh mozzarella, cut into 1/2-inch cubes grated parmesan or pecorino cheese (optional) Instructions Bring a large pot of water to a rapid boil. Set aside 1 cup of the chopped tomatoes and 2 of the basil leaves. In a blender or food processor, puree the remaining tomatoes and basil with the garlic and olive oil until smooth. Add the salt and pepper to taste. When the water comes to a rolling boil, drop in the pasta, re-cover the pot, and return to a boil. Uncover and cook the pasta until al dente, about 8 to 10 minutes. Cut the reserved basil leaves into thin strips. Drain the cooked pasta and toss it immediately with the mozzarella cubes. Add the sauce and mix well. Top with the reserved tomatoes and basil, and grated cheese if desired. Serve immediately. By Kelly Montgomery Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Chicken with Spicy Thai Peanut Sauce September 8, 2017 by Jill Foucre Leave a Comment Chicken with Spicy Thai Peanut Sauce 2017-09-08 23:53:43 Serves 4 Print Ingredients 1/2 cup Eliot’s Adult Nut Butters - Spicy Thai Peanut Butter 1 ½ tablespoon soy sauce ½ tablespoon brown sugar 1 tablespoon hoisin sauce 1 ½ cups warm water Optional: ½ to 1 tablespoon of sambal oelek for additional spiciness 4 oz. rice noodles (fettucini style) 1 small bunch broccoli, cut into small florets, stalks sliced ¼ inch thick 1 medium carrot, peeled and sliced 1/8 inch thick ½ red pepper, small dice ½ pound chicken, cooked and diced or shredded (1 ½ cups) 1/4 cup peanuts, broken into large pieces 1 green onion, white and green parts, sliced thin Instructions Mix the peanut butter, soy sauce, brown sugar, hoisin, water (and sambal oelek, if using) together in a bowl. Set aside. Soak the rice noodles in hot tap water for about 30 minutes. Steam the broccoli, carrots, and red pepper until the broccoli is bright green and barely tender. Drain the water from the pan. Add sauce, chicken, and noodles to pan. Heat gently until noodles meld with the sauce, and the sauce has thickened a bit. Transfer to a serving platter and sprinkle with peanuts and green onions. By Sharon Wussow Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pressure Cooker Penne with Butternut Squash and Ricotta May 25, 2017 by Jill Foucre Leave a Comment Pressure Cooker Penne with Butternut Squash and Ricotta 2017-05-25 13:56:05 Print Ingredients 2 1/2 pounds butternut squash, peeled, halved and seeded 1 tablespoon butter or olive oil 1 cup coarsely chopped onions 3 cups chicken broth 1 teaspoon salt (omit if using salty broth) 12 ounces penne or other short cut pasta that normally cooks in 9 to 13 minutes 1 cup ricotta 1/2 to 3/4 teaspoon ground sage 2 to 4 tablespoons chopped fresh parsley 1/4 cup grated parmesan, plus more to pass at the table 1 cup toasted hazelnuts or walnuts, coarsely chopped Instructions Cut half the squash into 3/4 inch chunks and the remaining squash into 2 inch pieces. Set aside. Heat the butter in a 6-quart or larger cooker. Stir in the onions, chicken broth, salt (if using), and smaller pieces of squash. Bring to a boil and add the pasta. (It’s ok if all of the pasta is not covered with liquid.) Set the remaining squash on top. Lock the lid in place. Over high heat bring to high pressure. Cook at high pressure for 5 minutes. Turn off the heat and quick-release the pressure. Remove the lid, tilting it away from you to allow steam to escape. Add the ricotta, sage and parsley to taste, and the parmesan. Stir gently until some of the squash breaks up. If the pasta is not uniformly tender, replace the lid during this period and set the cooker over very low heat, stirring occasionally, until the pasta is done. Stir in the toasted nuts. Serve in large, shallow bowls. Pass additional parmesan at the table. By Kelly Montgomery Adapted from Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker by Lorna Sass Adapted from Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker by Lorna Sass Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Spicy Ginger Pork Noodles With Bok Choy April 20, 2017 by Jill Foucre Leave a Comment Spicy Ginger Pork Noodles With Bok Choy 2017-04-20 14:04:18 Print Ingredients 12 ounces baby bok choy (3 or 4 small heads) 1 inch piece ginger root Kosher salt 4 ounces flat rice noodles 2 tablespoons peanut oil 1/2 pound ground pork 3 tablespoons low-sodium soy sauce 4 teaspoons rice wine vinegar 1/2 cup thinly sliced scallions 2 garlic cloves, finely chopped 1/2 - 1 fresh fresno chile or jalapeño, seeded if desired, thinly sliced 2 tablespoons toasted sesame seeds 1 teaspoon sesame oil, more for drizzling Cilantro and/or torn basil, for serving Instructions Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop. Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again. Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 8-10 minutes. Season with salt, 1 tablespoon soy sauce and 1 teaspoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl. Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, ginger, garlic and chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet. Toss noodles, remaining 2 tablespoons soy sauce and 1 tablespoon rice vinegar into the pan. Cook until just warmed through. Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs. Adapted from New York Times Adapted from New York Times Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/