Sheet Pan Fried Rice with Ginger Garlic Sauce April 27, 2022 by Jill Foucre Leave a Comment Sheet Pan Fried Rice with Ginger Garlic Sauce 2022-04-28 00:26:22 Print Ingredients 6 heaping cups cold leftover rice (white or brown) 1 teaspoon kosher salt (Diamond Crystal), plus more to taste 3 tablespoons soy sauce 2 tablespoons sesame oil 1 onion, finely diced ½ cup neutral oil, such as grapeseed or canola, plus more for drizzling 6 ounces cremini mushrooms, finely chopped 2 garlic cloves, peeled and finely chopped 1 (1-inch) piece ginger, finely chopped 1 tablespoon dark soy sauce ¾ to 1 teaspoon red-pepper flakes, to taste 1 (16-ounce) bag frozen mixed vegetables (do not thaw) 4 to 6 eggs 2 scallions, thinly sliced Instructions Place a sheet pan on the middle oven rack and heat to 450 degrees. In a large bowl, combine the rice with salt, 2 tablespoons soy sauce, sesame oil and half of the diced onion. Toss to combine well. Remove the sheet pan from the oven, and spread the rice out evenly. Bake for 15 minutes. Meanwhile, make the sauce: In a medium saucepan on medium-high heat, add 1 to 2 tablespoons neutral oil and the remaining diced onion. Cook for 1 to 2 minutes until the onions start to soften, then reduce heat to medium and cook for 2 minutes more until translucent. Add the remaining 6 to 7 tablespoons neutral oil, along with the mushrooms, garlic, ginger, remaining 1 tablespoon soy sauce, dark soy sauce and red-pepper flakes. Reduce heat to medium-low and cook for 10 to 12 minutes, until the mushrooms are completely soft. If the oil bubbles too much, reduce the heat to low. After 15 minutes, remove the sheet pan from the oven, add the frozen mixed vegetables and toss with the rice to evenly distribute. Make 4 to 6 divots in the rice (depending on how many eggs you are using), drizzle a tiny bit of neutral oil into each divot to prevent sticking, and break an egg into each. Return to the oven for 6 to 10 minutes until the whites are set but the yolks are still runny. To serve, spoon some of the sauce over the rice and top with scallions. If the rice needs more seasoning, add more sauce or season with salt. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Moroccan Chickpea & Carrot Tagine April 11, 2022 by Jill Foucre Leave a Comment Moroccan Chickpea & Carrot Tagine 2022-04-11 21:44:42 Print Ingredients 1 medium onion, finely chopped 1 (1-inch) piece fresh ginger, peeled and grated 3 cloves garlic, minced 4 carrots, cut in 1/4” matchsticks 1 red bell pepper, seeded & chopped 1 14 ounce can diced tomatoes 2 tablespoon harissa paste 2 teaspoons smoked paprika 1 teaspoon ground cumin 3/4 teaspoon ground cinnamon 1-1/4 teaspoon kosher salt 1/2 teaspoon freshly ground pepper Juice of 1/2 lemon 2 (14 ounce) cans chickpeas, drained & rinsed 1/2 cup fresh cilantro, chopped Naan bread, couscous, fresh chopped mint, slivered almonds Instructions Heat 2 tablespoons olive oil in large pot set over medium high heat. Add onion, garlic and ginger and cook until fragrant (3-5 minutes). Add carrots and bell pepper and continue cooking for 5 minutes, until carrots have softened. Add tomatoes, harissa, 1 cup vegetable broth, paprika, cumin, cinnamon, salt and pepper. Stir to combine. Cover and cook until the tagine has thickened and is the consistency of stew, 15-20 minutes. Just before serving, stir in fresh lemon juice, chickpeas and cilantro and cook until chickpeas are heated through, approximately 5 minutes. Add additional broth to thin tagine as needed. To Serve: Over couscous. Sprinkle with a bit of chopped mint, slivered almonds and serve with naan bread. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Bacon Wrapped Brussels Sprouts January 18, 2022 by Jill Foucre Leave a Comment Bacon Wrapped Brussels Sprouts 2022-01-18 20:57:01 Print Ingredients 1 pound Brussels Sprouts, halved 1 teaspoon Livia's salt pepper garlic blend* 1 pinch Red Pepper Flakes 1 teaspoon dried Thyme 1/2 cup grated Parmesan cheese 1 pound Bacon Runamok Bourbon Maple Syrup* (optional) *available at Marcel's Culinary Experience Instructions Position the oven rack in the lower 1/3 of the oven. Preheat the oven to 425° F. On a rimmed baking sheet, toss together the brussels sprouts, olive oil, and a pinch each of salt, pepper, and chili flakes. Then add the thyme and parmesan. Cut the bacon strip into thirds depending on the size. Wrap each sprout in bacon, placing them seam side down on the baking sheet. Use foil or parchment paper on the pan for easy clean up. Roast the brussels sprouts on the lower oven rack until browned, 20 to 25 minutes. Flip and cook for another 5-10 minutes, until deeply browned and crisp. Serve with a side of maple syrup for dipping. Adapted from Half Baked Harvest Adapted from Half Baked Harvest Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Brussel Sprouts Cacio e Pepe January 12, 2022 by Jill Foucre Leave a Comment Brussel Sprouts Cacio e Pepe 2022-01-12 19:33:32 Serves 2 Print Ingredients 12 ounces Brussels sprouts 2 tablespoons olive oil 2 teaspoons Livia’s Seasoning Salt (salt, pepper, garlic) Pinch of sugar 1 ½ cups shredded or shaved parmesan cheese Zest of one lemon 1/3 cup toasted and chopped pecans ½ teaspoon freshly ground pepper, or to taste Instructions Preheat oven to 375 degrees. Quarter or halve Brussels depending on size, keeping all of the bits and leaves that fall off. Toss the Brussels in olive oil, Livia’s, and a pinch of sugar. Roast in the oven for approximately 30 minutes, tossing halfway through. Remove when the larger pieces and dark golden brown and the smaller are darker and crispy. Let cool slightly, then toss with lemon zest, parmesan and nuts. Add freshly ground pepper to taste. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Brothy Tuscan White Beans with Garlic Fried Bread December 7, 2021 by Jill Foucre Leave a Comment Brothy Tuscan White Beans with Garlic Fried Bread 2021-12-07 15:23:46 Serves 4 Print Ingredients 2 (about 15-ounce) cans white beans 5 cloves garlic, divided 1/4 cup plus 2 tablespoons olive oil, divided, plus more for serving 6 fresh sage leaves 1/4 teaspoon red pepper flakes, plus more for serving 2 cups low-sodium vegetable broth, chicken broth, or water 1 (about 14-ounce) can cherry or diced tomatoes 1/2 teaspoon kosher salt, plus more as needed 1/4 teaspoon freshly ground black pepper 4 thick slices crusty sourdough bread Flaky salt (optional) 1 tablespoon red wine vinegar Shaved Parmesan cheese, for serving Instructions Drain and rinse 2 cans white beans. Smash and peel 5 garlic cloves. Heat 1/4 cup of the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add 4 of the garlic cloves, 6 fresh sage leaves, and 1/4 teaspoon red pepper flakes. Cook, stirring occasionally, until the oil is very fragrant and the garlic is lightly browned, 2 to 3 minutes. Add 2 cups low-sodium vegetable broth, chicken broth, or water, and 1 can cherry or diced tomatoes and their juices. Add the white beans, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil over high heat. Reduce the heat to low. Simmer gently, uncovered and stirring occasionally, until the flavors meld and the liquid reduces slightly, about 30 minutes. Toast the bread about 15 minutes into the simmering time. Heat 1 tablespoon of the olive oil in a large cast iron or regular skillet over medium heat until shimmering. Add 2 slices of the sourdough bread and cook until golden-brown and crisp, 2 to 3 minutes per side. Transfer each slice to individual shallow bowls. Repeat with the remaining 1 tablespoon olive oil and 2 bread slices. Rub the fried bread all over with the reserved garlic clove and sprinkle with a pinch of flaky or kosher salt. Remove the beans from the heat. Stir in 1 tablespoon red wine vinegar. Taste and season with kosher salt as needed. Ladle the brothy beans over the fried bread. Garnish with shaved Parmesan cheese, a drizzle of olive oil, and if desired, a pinch of red pepper flakes. Notes Source: The Kitchn Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/