Bone Broth October 27, 2016 by Jill Foucre Leave a Comment Bone Broth 2016-10-27 14:19:19 Yields 12 Print Ingredients 3 pounds bones (organic pasture raised poultry or grass fed beef) 1 tablespoon apple cider vinegar 1 teaspoon sea salt 1 onion, quartered 2 large carrots, roughly chopped 2 stalks of celery, roughly chopped Water Instructions Add the bones, vinegar, and vegetables to a large stockpot with a tight-fitting lid. Fill the pot with water until it covers the bones by 2 to 3 inches. Bring to a boil, cover, and reduce to a very low simmer. Let the broth simmer covered for 12 to 24 hours. The longer the broth simmers, the more nutrients will be extracted from the bones. Ideally, the bones should be soft and crumble easily when they are done. Let the broth cool and then strain the bones through a fine mesh sieve into mason jars. Store in the refrigerator for up to a week or the freezer for several months. Notes You can also use a pressure cooker - we used an 8 quart stovetop model. Add all bones, vegetables, vinegar and salt to pot. Fill with water to max fill line. Lock on the lid and turn the dial to high pressure. Place the pot on a burner set on high heat. Once the indicator pops up indicating that the pot has reached high pressure, immediately decrease the temperature to the lowest possible setting to maintain high pressure. Let cook for 2 hours. Let the pressure release naturally. Let cool and strain broth into mason jars. By Dana Williams Adapted from Nourish the Roots Blog Adapted from Nourish the Roots Blog Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Lemon-Chicken & Pepe Soup March 10, 2016 by Jill Foucre Leave a Comment Lemon-Chicken & Pepe Soup 2016-03-10 13:08:05 Serves 8 Print Ingredients 1 T. olive oil 4 scallions (white and green parts separated), chopped 2 celery stalks, chopped 2 garlic cloves, minced 1 small zucchini, diced 1/2 t. kosher salt 1/4 teaspoon ground black pepper 9 cups chicken stock, plus additional if needed 3/4 cup acini de pepe pasta (or Israeli couscous) 1-1/2 t. lemon zest 2 cups cooked, shredded chicken (from a rotisserie chicken) 1 cup canned garbanzo beans, drained and rinsed 1-1/2 T. chopped fresh dill 1 T. chopped fresh parsley 1-1/2 cups shredded romaine lettuce 2 T. fresh lemon juice red pepper flakes for garnish (optional) Instructions In a large saucepot, heat oil over medium heat. Add scallion whites and celery; cook 1 minute or until vegetables are tender, stirring frequently. Add garlic, zucchini, salt, and pepper; cook 2 minutes, stirring occasionally. Add stock, pasta and lemon zest; heat to boiling over high heat. Reduce heat to medium-high; cook 9 minutes, stirring occasionally. Stir in chicken, beans, dill, and parsley; cook over medium-low for two minutes, or until chicken and beans are heated through. Just before serving, stir in lettuce, lemon juice and scallion greens. If soup becomes too thick, stir in additional stock as needed. Serve garnished with red pepper flakes, if desired. Adapted from Food 52 Adapted from Food 52 Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pasta e Fagioli February 25, 2016 by Jill Foucre Leave a Comment Pasta e Fagioli 2016-02-25 19:50:36 Print Total Time 30 min Total Time 30 min Ingredients 2 T. EVOO 1/8 lb. pancetta, chopped 2 4 (6") sprigs rosemary, left intact 2 (4-6") sprigs thyme, left intact 1 large fresh or 2 dried bay leaves 1 medium onion, finely chopped 3 carrots, finely chopped 2 ribs celery, finely chopped 4 large cloves garlic, finely chopped salt and fresh ground pepper to taste 2 (15 oz) cans cannellini beans 1 cup canned tomato sauce or canned crushed tomatoes 2 cups water 1 quart chicken stock 1 ¼ cups ditalini freshly grated Parmigiano cheese crusty bread, warmed Instructions Heat olive oil in dutch oven over medium high heat and add pancetta. Brown pancetta lightly and add herb stems, bay leaf, onions, carrots and celery. Cook until soft and then add garlic. Season with salt and pepper and cook another few minutes. Add beans with liquid, tomato sauce, water and stock to pot and raise the heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring frequently to prevent pasta from sticking to bottom of pan. Cook for 6-8 minutes until pasta is al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaves from soup. Allow soup to rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of freshly grated cheese. Pass crusty bread for bowl mopping. By Deb Forkins Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Slow Cooker White Chicken Chili with Cilantro-Lime Finish January 28, 2016 by Jill Foucre Leave a Comment Slow Cooker White Chicken Chili with Cilantro-Lime Finish 2016-01-28 15:08:32 Serves 6 Print Ingredients 1 T. olive oil 1 large green pepper, seeded, large dice 1 poblano pepper, seeded, large dice 1 large jalapeño pepper, seeded and diced 1 medium onion, large dice 1 T. minced garlic 1 1/2 T. ground cumin, divided 1 1/2 t. ground coriander, divided 1 1/2 pounds boneless, skinless chicken breasts 2 cans (14 1/2 oz. each) cannellini beans, rinsed and drained 1 cup low-sodium chicken broth 1 T. lime juice 1/2 t. salt 1/4 cup plain non-fat Greek yogurt or non-fat sour cream (optional) 1/4 cup cilantro leaves (optional) Instructions Using the “sauté” function* on the slow cooker, heat oil until shimmering. Add peppers, onion, garlic, 1 tablespoon cumin and 1 teaspoon coriander. Cover and cook for 6 minutes or until softened, stirring occasionally. Add chicken, beans and broth to the slow cooker. Cover and cook on “high” for 4-6 hours or “low” for 8-10 hours. Shred chicken with a fork and stir in the reserved cumin and coriander, the lime juice and salt. Serve in individual bowls garnished with cilantro and yogurt. Notes *If your slow cooker lacks a sauté function, cook as directed in a skillet over medium heat. Then add the contents to the slow cooker. By Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Lobster Bisque January 14, 2016 by Jill Foucre Leave a Comment Jill consulted one of her favorite culinary references, the Larousse Gastronomique, to create a luxurious Lobster Bisque. Editor’s Notes: Mirepoix = Carrots, Onions and Celery; Bouquet Garni = Bundle of Fresh Herbs (Jill used Thyme and Rosemary) Jill used Heavy Cream in place of Crème Fraîche and sautéed Shrimp in place of the Crayfish since she had already cooked her Lobster for the garnish. A lesson that recipes are to be used as a template and you can use what you have on hand. Enjoy!