Rejuvenating Winter Broccoli Salad January 15, 2020 by Jenny Chang Leave a Comment Rejuvenating Winter Broccoli Salad 2020-01-16 02:39:19 Print Ingredients 3 heads broccoli, roughly chopped ½ bunch Tuscan kale, stemmed and roughly chopped 1/3 cup good olive oil 1 clove garlic, minced 1 inch fresh ginger, grated 1-2 tablespoon toasted sesame oil 1 tablespoon chile oil zest and juice of 1 lemon 1 tablespoon soy sauce 1 tablespoon honey 1 teaspoon Kosher salt 1 pinch crushed red pepper flakes, optional 3 large carrots, peeled and shaved into ribbons 2 bell peppers, thinly sliced ¼ cup each fresh cilantro and basil, chopped arils from 1 pomegranate (about ½ c.) 1 blood orange or grapefruit, supremes 1 avocado, sliced 2 tablespoons toasted sesame seeds Instructions In a large bowl, toss together the broccoli and kale. In a medium skillet, combine the olive oil, garlic, and ginger over medium heat. Simmer 5 minutes or until the garlic is fragrant. Remove from the heat and add the sesame oil, chile oil, lemon juice and zest, soy sauce, honey, salt, and a large pinch of red pepper flakes, if using. Pour the warm dressing over the broccoli and kale, massaging it into the greens. Add the carrots, bell peppers, cilantro, basil, and pomegranate arils, and toss to combine. Taste and season with salt. If possible, let the salad sit 3 minutes or up to overnight in the refrigerator to allow the salad to marinate. Just before serving, add the orange and avocado. Sprinkle with the toasted sesame seed. Notes By Half Baked Harvest Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Orange Pecan Wild Rice November 14, 2019 by Jenny Chang Leave a Comment Orange Pecan Wild Rice 2019-11-14 21:57:50 Print Ingredients 1 cup wild rice 1 1/4 cup chicken stock 1 1/4 cup water 2 tablespoons unsalted butter, divided 1 teaspoon kosher salt 1 cup seedless green grapes, halved 1/2 cup scallions, sliced in rounds, white and light green parts (2 scallions) 1 cup pecan halves, toasted and coarsely chopped 1 teaspoon grated orange zest 2 tablespoons freshly squeezed orange juice 1 teaspoon freshly ground black pepper Instructions Place the rice, chicken stock, 1 ¼ cups water, 1 tablespoon of the butter, and 1 teaspoon salt in a medium saucepan and bring to a boil over medium heat. Cover the pot and lower the heat to a simmer (pull the pan halfway off the burner) and cook for about 1 hour, until the rice is tender and the grains begin to burst open. Stir the rice occasionally while it’s cooking, scraping the bottom of the pan to prevent it from sticking. Turn off the heat and allow the rice to steam for about 5 minutes. Stir the remaining tablespoon of butter into the rice, then add the grapes, scallions, pecans, orange zest, orange juice, 1 teaspoon salt, and the pepper and toss well. Taste for seasonings and serve hot. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Herbed Pasta Salad May 23, 2019 by Jenny Chang 2 Comments Herbed Pasta Salad 2019-06-20 00:42:21 Print Ingredients 1 shallot minced (about 1/4 cup) 1 clove garlic 1 teaspoon coarse salt, plus more for pasta water and seasoning ¼ cup extra-virgin olive oil 2 cups packed mixed fresh herbs, such as dill, flat-leaf parsley, tarragon, and basil, cilantro, finely chopped Freshly ground pepper 3/4 pound spaghetti or other pasta 1 fresh lemon, juice and zest Instructions 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. 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. Drain the pasta in a colander, and return to pot. Stir in the herb sauce. Serve warm. Add in Parmesan cheese 1 cup frozen peas 1/2 cup sun-dried tomatoes Red pepper Scallions Pine nuts or anything that sounds good! Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Parmesan Galette with Two Fillings May 23, 2019 by Jenny Chang Leave a Comment Parmesan Galette with Two Fillings 2019-06-20 00:51:01 Serves 6 Print For the pastry 1 1/4 cups all-purpose flour 1/4 teaspoon salt 8 tablespoons (1 stick) unsalted butter, cut into pieces 1/4 cup sour cream or plain yogurt 2 teaspoons fresh lemon juice 1/4 cup ice water CHOOSE YOUR FILLING Artichoke Spinach Filling 15 ounces artichoke hearts - drained 5 ounces fresh spinach (add this to the onions after they’ve been caramelized) 1/2 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits 1/4 cup Parmesan Butternut Squash Filling 1 small butternut squash (about one pound cut into ½” cubes) 2 tablespoons olive oil ¾ cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits 1 ½ teaspoons chopped fresh sage leaves Instructions 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 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 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. 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. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Orzo Salad with Tomatoes, Olives & Feta April 17, 2019 by Jenny Chang Leave a Comment Orzo Salad with Tomatoes, Olives & Feta 2019-04-17 19:06:25 Print Ingredients 12 ounces orzo pasta 2 tablespoons plus 1/2 cup olive oil 1 1/2 cup crumbled feta 1 cup diced red bell pepper 1 cup diced yellow pepper 1 cucumber, peeled, seeded and diced 3/4 cup Kalamata olives, cut in half 4 green onions, trimmed and chopped 1 pint grape tomatoes, cut in half lengthwise 3 tablespoons fresh lemon juice 1 tablespoons white wine vinegar 1 tablespoons minced garlic 1 1/2 teaspoons dried oregano 1 teaspoons dijon mustard 1 teaspoons ground cumin Chopped Italian flat leaf parsley for garnish Instructions 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. Add 2 tablespooons olive oil, crumbled feta, bell peppers, cucumbers, olives, green onions and tomatoes to the orzo. Toss to mix well. 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. 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. Sprinkle with chopped parsley before serving. Notes Recipe by Chef Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/