Farro and Sausage Stew March 3, 2020 by Jenny Chang Leave a Comment Farro and Sausage Stew 2020-03-03 18:34:48 Serves 4 Print Ingredients 1 cup farro 2 tablespooons olive oil 8 ounces hot Italian sausage, casings removed 4 cloves garlic, sliced pinch of crushed red pepper flakes 5 cups chicken stock 1 bunch kale, stems removed, leaves roughly chopped, about 4 cups 1 teaspoon chopped fresh thyme salt and pepper 2 tablespoons grated pecorino-romano cheese Instructions In a large, heavy saucepan, cover farro with a couple inches of water. Cover and bring to a boil. Reduce heat, salt the water, and simmer gently until the farro is tender, about 30 mins. Drain. Meanwhile, in a large saucepan, heat 1 tablespoon of olive oil over medium heat. Cook the sausage, breaking it up, until browned, about 5 minutes. Transfer to a plate. Cook the garlic and pepper flakes until golden, 2 minutes. Add the stock; bring to a simmer. Stir in the farro and kale and simmer until the kale is tender, about 8 minutes. Remove from heat. Return the sausage to the saucepan and stir in the thyme. Season with salt and pepper. Divide into bowls and sprinkle with the cheese. Drizzle with the remaining olive oil. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Ham and Potato Chowder January 28, 2020 by Jenny Chang Leave a Comment Ham and Potato Chowder 2020-01-29 01:43:00 Print Ingredients 3 1/2 cups diced potato (I leave skin on) 1/3 cup diced celery 1/3 cup diced onion 1 cup diced carrot 1-2 cup diced ham 3 1/4 cups chicken stock 1 teaspoon salt 1 teaspoon ground black pepper 5 tablespoons butter 5 tablespoons flour 2 cups milk 2 cups shredded cheddar Instructions Combine potatoes, celery, carrots, onion, ham and broth in stockpot and bring to boil. Cook over medium heat until potatoes are tender - approximately 15-20 min. Stir in salt and pepper. In separate saucepan melt butter over medium low heat. Whisk in flour and stir constantly until thick. Slowly add milk as not to allow lumps to form. Increase heat to medium and stir until thickens (4-5 mins). Add cheese and stir until melted. Stir cheese mixture into stockpot and cook until heated through. Soup thickens as it cools. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Tom Yum Soup January 23, 2020 by Jenny Chang Leave a Comment Tom Yum Soup 2020-01-23 15:07:47 Serves 2 Print Ingredients 12 prawns 1/2 cup sliced mushrooms 4 cups chicken stock 4-5 hot chilis (crushed) 2 sticks lemongrass, only use the bottom stem portion (crushed and halved) 6 thin slices of galangal 4 kaffir lime leaves (stems removed) 1 small onion cut into large chunks 2 tablespoons tom yum paste 3 tablespoons fish sauce 2 teaspoons sugar 4 tablespoons fresh squeezed lime juice 2 tomatoes (cut into quarters) 2 tablespoons cilantro, roughly chopped 2 tablespoons sliced green onions Instructions Bring chicken stock to a boil over medium heat. Add lemongrass and galangal and keep cooking until fragrant (about a few minutes). Add mushrooms and onion. Continue cooking until boiling. Add fish sauce, tom yum paste, sugar, chilis (if desired) and stir well to combine. Add prawns. When prawns are fully cooked (only a minute or two), add tomato, kaffir lime leaves, cilantro and green onions. Remove from heat and add fresh lime juice. Notes Tom yum paste can be found at asian grocery stores and whole foods. If you cannot find kaffir lime leaves, add more fresh lime juice (according to your desired taste). Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Cheddar Beer Soup with Black Pepper Croutons November 19, 2019 by Jenny Chang Leave a Comment Cheddar Beer Soup with Black Pepper Croutons 2019-11-20 00:32:13 Print Black Pepper Croutons 3 tablespoons olive oil 4 cups rustic bread cubes ½ cup finely shredded Pecorino Romano Salt and pepper Cheddar Beer Soup 3 tablespoons olive oil 1 medium onion, chopped 1 clove garlic, minced 1 pound red skinned potatoes, peeled and chopped into ½” cubes 1 c beer 4 cups vegetable stock ¼ teaspoon dry mustard Several dashes Tabasco sauce Several dashes of Worcestershire 6 ounces shredded sharp cheddar Salt and pepper Croutons Toss the bread cubes in olive oil and season with salt. Spill the coated cubes on a baking sheet and bake at 400 degrees until golden brown. Remove from heat and immediately toss with cheese and black pepper. Cool until ready to use. Soup Heat the olive oil in a large heavy saucepan over medium high heat. Add the onion and sauté until onions begin to sweat, about five minutes; add the potatoes and continue sautéing another 10 minutes; add garlic and sauté until flavor is released, about 2 minutes. Add the beer and the stock, increase heat to a simmer and cook about 20 minutes until potatoes and vegetables are very soft. Remove from heat and puree the soup in either a blender or use an immersion blender depending on desired consistency. Return the soup to the pot and place over low heat. Add the mustard, Worcestershire and Tabasco. Add the cheese a handful at a time, stirring between each addition (do not bring to a boil). Simmer until the cheese is melted and smooth. Taste and adjust with salt and pepper. Garnish with croutons. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Lemon and Orzo Soup with Spinach and Chicken October 15, 2019 by Jenny Chang Leave a Comment Lemon and Orzo Soup with Spinach and Chicken 2019-10-15 21:23:34 Print Sauté 1 1/2 cups diced onions 3/4 cup each diced carrots and celery 2 tablespoons Olive oil Add 1 tablespoon each fresh garlic and thyme 1/2 teaspoon red pepper flakes 8 cups low-sodium chicken broth 1 cup dry orzo Off Heat, Stir In 4 cups cooked chicken or turkey 1 pkg. fresh baby spinach (5oz.) 1-2 tablespoons minced lemon zest 3-4 tablespoons fresh lemon juice Salt to taste Crumbled Feta cheese Instructions Sauté onions, carrot, celery in oil in a large pot over med-high heat until softened, 7-9 minutes. Add garlic, thyme and pepper flakes to pot; cook until fragrant, 1 minute. Add broth and bring to boil. Stir in orzo; cook until al dente about 7 minutes. Off heat, stir in chicken/turkey, spinach, zest and lemon juice. Season soup with salt. Garnish with feta and additional zest. Adapted from Cuisine at Home December 2013 Adapted from Cuisine at Home December 2013 Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/