Pasta Shells with Artichoke Cream and Smoked Chicken April 6, 2017 by Jill Foucre Leave a Comment Pasta Shells with Artichoke Cream and Smoked Chicken 2017-04-06 14:15:18 Print Ingredients One 8-ounce jar oil-packed artichokes, drained* Salt and freshly ground pepper 2 cups heavy cream 1 tablespoon fresh lemon juice 1/2 pound medium pasta shells 3/4 pound skinless smoked chicken breast**, cut into strips 1 pint cherry tomatoes, quartered 2 tablespoons finely chopped chives Instructions In a small saucepan, season the artichokes with salt and pepper and simmer them in the cream over moderately low heat until very tender, about 12 minutes. Transfer the artichokes and cream to a blender and purée. Add the lemon juice and season with salt and pepper. In a large saucepan of boiling salted water, cook the pasta until al dente. Drain the shells and return them to the pan. Add the artichoke cream, smoked chicken, tomatoes and chives; season with salt and pepper. Transfer to bowls and serve. Notes *Or use frozen artichokes. Do not use the tangy marinated artichokes. **Make your own smoked chicken breast using Cameron's Stovetop Smoker. Adapted from Food and Wine Magazine Adapted from Food and Wine Magazine Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Weeknight Bolognese March 2, 2017 by Jill Foucre 1 Comment Weeknight Bolognese 2017-03-02 16:23:17 Print Ingredients 2 tablespoons good olive oil, plus extra to cook the pasta 1 pound lean ground sirloin 4 teaspoons minced garlic (4 cloves) 1 tablespoon dried oregano 1/4 teaspoon crushed red pepper flakes 1¼ cups dry red wine, divided 1 (28-ounce) can crushed tomatoes 2 tablespoons tomato paste Kosher salt and freshly ground black pepper 3/4 pound dried pasta, such as orecchiette 1/4 teaspoon ground nutmeg 1/4 cup chopped fresh basil leaves, lightly packed 1/4 cup heavy cream 1/2 cup freshly grated Parmesan cheese, plus extra for serving Instructions Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes. Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box. While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side. By Julie Busteed Adapted from Barefoot Contessa How Easy is That? by Ina Garten Adapted from Barefoot Contessa How Easy is That? by Ina Garten Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Braised Short Ribs with Orecchiette February 9, 2017 by Jill Foucre 1 Comment Braised Short Ribs with Orecchiette 2017-02-09 14:58:13 Print Ingredients 1.5 pounds beef short ribs 1 tablespoon vegetable oil 1/2 onion, finely chopped 1 celery stalk, finely chopped 1 carrot, finely chopped 1 tablespoon tomato paste 1/2 cup red wine 3/4 cup stock - beef or chicken kosher salt freshly ground black pepper 1 cup tomato purée Parmesan cheese heavy cream, to taste parsley or celery leaves, chopped 1/2 pound Orecchiette pasta, cooked al dente Instructions Season short ribs with salt and pepper. Heat oil in a stovetop pressure cooker over medium-high heat. Add short ribs and brown on all sides. Add onion, celery and carrot and cook until softened. Stir in tomato paste. Add wine and reduce by half. Add stock. Bring to high pressure and pressure cook for 1 hour. Naturally release pressure. Remove bones and skim fat*. With a fork, shred the short ribs. In a medium saucepan, add short ribs with its cooking liquid and tomato purée. Simmer over medium heat. Add a touch of cream and 1/4 cup Parmesan cheese. Season to taste. Serve with Orecchiette pasta and garnish with herbs and Parmesan. Notes Fat is easy to remove if made in advance and chilled. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Homemade Macaroni and Cheese November 17, 2016 by Jill Foucre Leave a Comment Homemade Macaroni and Cheese 2016-11-17 22:32:07 Print Ingredients 2 ounces unsalted butter (one half stick) 4 tablespoons flour 1 teaspoon each; dry mustard, white pepper, chile powder, and salt ¼ teaspoon nutmeg 32 ounces whole milk ½-1 pound cheese of choice, grated (I like to combine cheeses and grate myself; soft cheeses work best) 1 pound dry pasta Instructions In a large Dutch oven, melt butter and then add flour to make a roux. Allow the roux to cook for 3-4 minutes to cook the flour taste out and for the mixture to darken a bit. Season with dry mustard, white pepper, chile powder, salt, and nutmeg. Add milk in slowly, whisking as you go. Over medium high heat, gently stir the béchamel sauce until it begins to thicken. This will take about 10-15 minutes. Once the sauce has thickened, slowly whisk in grated cheese a handful at a time, whisking after each addition so cheese can be completely absorbed (you have now created a Mornay sauce from the béchamel base) Taste sauce and adjust with spices used earlier (dry mustard, white pepper, and salt) Turn sauce to simmer and prepare pasta according to package directions. Drain pasta and retain the pasta water. Combine pasta and sauce, at first you may not need all the sauce but as the mixture sits, the pasta will absorb more and more of the sauce. Add more as the sauce gets absorbed to achieve your desired consistency. If the sauce is too thick, thin with pasta water. Serve with breadcrumbs, bacon bits, sun-dried tomatoes, or any number of accompaniments if desired. Notes At Ladies Night Out, Kelly used Rigatoni and equal parts Vermont White Cheddar, Baby Swiss, and Monterey Jack. By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pasta with Tomato-Blue Cheese Sauce October 5, 2016 by Jill Foucre Leave a Comment Pasta with Tomato-Blue Cheese Sauce 2016-10-05 14:20:12 Print Ingredients 1 ½ pounds pasta (angel hair or thin spaghetti) 2 tablespoons olive oil 3 cloves garlic, minced 1 28-ounce can diced tomatoes, drained dash of sugar salt and freshly ground black pepper, to taste crushed red pepper flakes, to taste 3/4 cups crumbled blue cheese 3/4 cups heavy cream 4 cups baby spinach half and half, for thinning extra blue cheese crumbles, for garnish Instructions Cook pasta according to package instructions. In a large skillet over medium heat, add olive oil. When hot, add minced garlic and cook for a minute. Pour in drained tomatoes. Add sugar, salt, pepper, and crushed red pepper to taste. Cook for 10 to 15 minutes, stirring occasionally. Reduce heat to low. Stir in crumbled blue cheese. Add cream and stir, then a little splash of half-and-half if sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed. At the very, very, very last minute. toss in spinach. Immediately toss in the cooked and drained pasta. Serve immediately! By Julie Busteed Adapted from The Pioneer Woman Adapted from The Pioneer Woman Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/