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Herbed Pasta Salad

Herbed Pasta Salad
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Ingredients
  1. 1 shallot minced (about 1/4 cup)
  2. 1 clove garlic
  3. 1 teaspoon coarse salt, plus more for pasta water and seasoning
  4. ¼ cup extra-virgin olive oil
  5. 2 cups packed mixed fresh herbs, such as dill, flat-leaf parsley, tarragon, and basil, cilantro, finely chopped
  6. Freshly ground pepper
  7. 3/4 pound spaghetti or other pasta
  8. 1 fresh lemon, juice and zest
Instructions
  1. Fill a large pot with water; bring to a boil over high heat. Add salt and pasta. Cook until the pasta is al dente according to package directions.
  2. Meanwhile, place shallots and garlic clove on a cutting board, and sprinkle with 1 teaspoon salt. Using the side of a chef's knife, crush into a paste. Transfer to a medium bowl, and add oil and lemon juice. Whisk to combine. Add herbs to shallot paste, and mix well. Season with pepper.
  3. Drain the pasta in a colander, and return to pot. Stir in the herb sauce. Serve warm.
Add in
  1. Parmesan cheese
  2. 1 cup frozen peas
  3. 1/2 cup sun-dried tomatoes
  4. Red pepper
  5. Scallions
  6. Pine nuts
  7. or anything that sounds good!
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Parmesan Galette with Two Fillings

 

Parmesan Galette with Two Fillings
Serves 6
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For the pastry
  1. 1 1/4 cups all-purpose flour
  2. 1/4 teaspoon salt
  3. 8 tablespoons (1 stick) unsalted butter, cut into pieces
  4. 1/4 cup sour cream or plain yogurt
  5. 2 teaspoons fresh lemon juice
  6. 1/4 cup ice water
  7. CHOOSE YOUR FILLING
Artichoke Spinach Filling
  1. 15 ounces artichoke hearts - drained
  2. 5 ounces fresh spinach (add this to the onions after they’ve been caramelized)
  3. 1/2 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  4. 1/4 cup Parmesan
Butternut Squash Filling
  1. 1 small butternut squash (about one pound cut into ½” cubes)
  2. 2 tablespoons olive oil
  3. ¾ cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  4. 1 ½ teaspoons chopped fresh sage leaves
Instructions
  1. Make pastry: In the bowl of a food processor, combine the flour and salt and mix. Add the butter and mix until it resembles coarse meal. In a small bowl, whisk together the sour cream, lemon juice and water and add. Pulse until it is combined. Cover with plastic wrap and refrigerate for 1 hour.
Caramelize onions
  1. Melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
Assemble galette
  1. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread onions/spinach mixture and fontina over dough, then layer artichokes and Parmesan over the dough, leaving a 1 1/2-inch border. (For the Butternut Squash filling, toss squash pieces with olive oil and a half-teaspoon of the salt and roast for 30 minutes at 375 or until pieces are tender, turning it midway. Set aside to cool slightly.) Then mix with onions, cheese and herbs. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  2. Bake at 400 degrees until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
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Orzo Salad with Tomatoes, Olives & Feta

Orzo Salad with Tomatoes, Olives & Feta
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Ingredients
  1. 12 ounces orzo pasta
  2. 2 tablespoons plus 1/2 cup olive oil
  3. 1 1/2 cup crumbled feta
  4. 1 cup diced red bell pepper
  5. 1 cup diced yellow pepper
  6. 1 cucumber, peeled, seeded and diced
  7. 3/4 cup Kalamata olives, cut in half
  8. 4 green onions, trimmed and chopped
  9. 1 pint grape tomatoes, cut in half lengthwise
  10. 3 tablespoons fresh lemon juice
  11. 1 tablespoons white wine vinegar
  12. 1 tablespoons minced garlic
  13. 1 1/2 teaspoons dried oregano
  14. 1 teaspoons dijon mustard
  15. 1 teaspoons ground cumin
  16. Chopped Italian flat leaf parsley for garnish
Instructions
  1. Cook orzo in a large pot of boiling, salted water until tender but firm to the bite. Drain. Rinse with cold water and drain well. Transfer to a large bowl.
  2. Add 2 tablespooons olive oil, crumbled feta, bell peppers, cucumbers, olives, green onions and tomatoes to the orzo. Toss to mix well.
  3. In a small bowl combine lemon juice, vinegar, garlic, oregano, mustard and cumin. Mix well. Gradually whisk in 1/2 cup olive oil. Season dressing to taste with salt and pepper.
  4. Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. Can be prepared up to six hours in advance, covered tightly and refrigerated.
  5. Sprinkle with chopped parsley before serving.
Notes
  1. Recipe by Chef Paul Lindemuth
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Baked Beans from Scratch

Peanut Rice Noodles with Pork and Collard Greens

Peanut Rice Noodles with Pork and Collard Greens
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Ingredients
  1. Kosher salt
  2. 12 ounces regular-width rice stick noodles
  3. ¼ cup smooth natural peanut butter
  4. ¼ cup soy sauce
  5. 2 tablespoons unseasoned rice vinegar
  6. 1 tablespoon sugar
  7. 2 teaspoons crushed red pepper flakes
  8. 1 tablespoon vegetable oil
  9. 1 pound ground pork
  10. 1 1½" piece ginger, peeled, cut into matchsticks
  11. 4 garlic cloves, thinly sliced
  12. 1 bunch collard greens, ribs and stems removed, leaves thinly sliced
Instructions
  1. 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.
  2. 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.)
  3. 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
  1. Recipe from Bon Appetit
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Toasted Farro Salad with Roasted Leeks and Root Vegetables

Toasted Farro Salad with Roasted Leeks and Root Vegetables
Serves 4
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Ingredients
  1. 2 leeks
  2. 2 medium turnips, trimmed, peeled, and sliced into ½” thick half moons
  3. 1 large rutabaga, trimmed, peeled, and sliced into ½” thick half moons
  4. ¼ cup extra-virgin olive oil, divided
  5. Sea salt, to taste
  6. Ground black pepper, to taste
  7. ¾ cup dried farro
  8. Zest of 1 lemon, plus 2 tablespoons juice
  9. ¼ cup minced parsley, divided
  10. 2 tablespoon minced dill, divided
  11. ¼ cup crumbled goat cheese
Instructions
  1. Preheat oven to 400 degrees. Move oven shelf to top third of the oven. Line 2 baking sheets with parchment.
  2. Trim the dark green sections from the leeks, and halve lengthwise. Immerse leeks in water and shake out any sand and excess water. Trim the roots, and cut each half into 3 segments. In a medium bowl, toss the leeks with 2 T olive oil, salt, and pepper. Spread the leeks out on the small baking sheet.
  3. In the same bowl used for the leeks, toss the turnip and rutabaga moons with 1 T olive oil, salt, and pepper. Spread out on baking sheet.
  4. Roast both sheets of vegetables for 20 minutes, toss vegetables and rotate baking sheets and roast for another 20-25 minutes, or until soft with browned edges. Turnips and rutabagas may take a few minutes longer.
  5. Meanwhile, cook the farro. Boil a large pot of salted water to a boil. Set a large skillet over med-high heat, add the dry farro, and shaking the pan frequently, toast just until the farro browns lightly and is fragrant, about 2 minutes. Add farro to the boiling water and simmer for 20 minutes, or until farro is done al dente. Drain, toss with 2 tablespoos lemon juice and 3 tablespoons each minced parsley and dill.
  6. Toss the cheese with 2 tablespoons olive oil, lemon zest, salt and pepper and one tablespoon each minced parsley and dill.
  7. Toss the farro with the roasted turnips and rutabagas. Top with roasted leeks, crumbled cheese, and remaining dill and parsley. Toss gently and serve.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Yotam Ottolenghi’s Sweet Corn Polenta with Eggplant Sauce

Yotam Ottolenghi’s Sweet Corn Polenta with Eggplant Sauce
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Eggplant Sauce
  1. 2/3 cup vegetable oil
  2. 1 medium eggplant, cut into 3/4-inch dice
  3. 2 teaspoons tomato paste
  4. ¼ cup dry white wine
  5. 1 cup chopped peeled tomatoes (fresh or canned)
  6. 6 ½ tablespoons water
  7. ¼ teaspoon salt
  8. ¼ teaspoon sugar
  9. 1 tablespoon chopped oregano
Polenta
  1. 6 ears of corn
  2. 2¼ cups water
  3. 3 tablespoons butter, diced
  4. 7 ounces feta, crumbled
  5. 1/4 teaspoon salt
  6. 1 pinch Black pepper
Eggplant Sauce
  1. Heat up the oil in a large saucepan and fry the eggplant on medium heat for about 15 minutes, or until nicely brown. Drain off as much oil as you can and discard it -- the safest way to do this is to scoop out the eggplant to a plate using a slotted spoon, then pour off the oil into a bowl before adding the eggplant back in. You can save the oil to fry lamb chops or eggs in tomorrow.
  2. Add the tomato paste to the pan and stir with the eggplant. Cook for 2 minutes, then add the wine and cook for 1 minute. Add the chopped tomatoes, water, salt, sugar and oregano and cook for a further 5 minutes to get a deep-flavored sauce. Set aside; warm it up when needed.
Polenta
  1. Remove the leaves and "silk" from each ear of corn, then chop off the pointed top and stalk. Use a sharp knife to shave off the kernels -- either stand each ear upright on its base and shave downward, or lay each ear on its side on a cutting board to slice off the kernels. You want to have 1 1/4 pounds kernels.
  2. Place the kernels in a medium saucepan and barely cover them with the water. Cook for 12 minutes on a low simmer. Use a slotted spoon to lift the kernels from the water and into a food processor; reserve the cooking liquid.
  3. Process them for quite a few minutes, to break as much of the kernel case as possible. Add some of the cooking liquid if the mixture becomes too dry to process.
  4. Now return the corn paste to the pan with the cooking liquid and cook, while stirring, on low heat for 10 to 15 minutes, or until the mixture thickens to mashed potato consistency. (Be aware that if you have a lot of liquid left in the pan, it can take a while to cook down the polenta, and it will sputter. Consider holding back some or all of the liquid. Alternately, if you like the consistency after processing, you can skip to step 5.)
  5. Fold in the butter, the feta, salt and some pepper and optionally cook for a further 2 minutes. Taste and add more salt if needed.
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Summer Vegetable Gratin

Summer Vegetable Gratin
Serves 4
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Base
  1. 1 garlic clove, minced
  2. 1 15 ounce can tomato sauce
  3. 2 teaspoons italian seasonings
Gratin Ingredients
  1. 2 large beefsteak tomatoes
  2. 1 red onion
  3. 1 large eggplant
  4. 1 zucchini
  5. 1 summer squash
  6. 8 ounces fresh mozzarella cheese
  7. 4 sprigs fresh thyme
  8. Salt and pepper, to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. Stir together base ingredients in a 9x13 inch baking dish.
  3. Wash the vegetables. Cut each vegetable into 1/2 inch slices.
  4. Arrange vegetables and cheese over base, alternating colors.
  5. Top with fresh thyme, salt and pepper to taste. Cover with foil and bake for 39 minutes. Remove foil and bake another 15 minutes.
Notes
  1. This is a great side dish and can also be a main served over pasta.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Lemon Fusilli with Arugula

Lemon Fusilli with Arugula
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Ingredients
  1. 1 tablespoon good olive oil
  2. 1 tablespoon minced garlic (2 cloves)
  3. 2 cups heavy cream
  4. 3 lemons
  5. Kosher salt and freshly ground black pepper
  6. 1 bunch broccoli
  7. 1 pound dried fusilli pasta
  8. 1/2 pound baby arugula
  9. 1/2 cup freshly grated Parmesan
  10. 1 pint grape or cherry tomatoes, halved
Instructions
  1. 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.
  2. 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.
  3. 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
  1. From the Barefoot Contessa at Home cookbook
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Broccoli, Cheddar and Wild Rice Fritters

Broccoli, Cheddar and Wild Rice Fritters
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Ingredients
  1. 3 large eggs, lightly beaten
  2. 1 teaspoon kosher salt
  3. Freshly ground black pepper
  4. 2 cups cooked wild-rice blend or other leftover rice
  5. 1 cup finely chopped parcooked broccoli florets, cooked
  6. 2 scallions, finely chopped
  7. ¾ cup coarsely grated sharp cheddar
  8. Butter and olive oil, for frying
Instructions
  1. Make the batter: Using a fork, beat the eggs with the salt and pepper in a bowl until combined. Add the rice, broccoli, scallions, and cheddar and stir to combine.
  2. Cook the fritters: Heat a large frying pan over medium-low heat. Once it’s hot, add a tablespoon of olive oil and a pat of butter; let them warm. Using a soupspoon, scoop about 1 ½ tablespoons of the rice mixture into the pan and lightly press the top so it flattens to about ½-inch thickness. Here’s the essential bit: keep the heat low enough so that it takes a few minutes for the undersides to brown; if you move a fritter sooner, it will fall apart easily. But once the fritters are brown, the eggs have cooked, and the cheese has melted, it’s much easier to flip and repeat on the other side. Make the rest of the fritters with the remaining rice mixture, giving it an occasional stir.
  3. Note: I make these in a seemingly small size (2 inches) because that makes them easier to flip. Larger, they’re much more fragile until the egg sets up.
  4. Do Ahead: Keep the fritters warm in the oven or eat them immediately. The fritters will keep in the ridge and reheat well; you can also freeze them. But there aren’t usually leftovers.
Notes
  1. From Smitten Kitchen Everyday cookbook
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/