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/
Thai Citrus Pasta with Spring Veggies April 27, 2022 by Jill Foucre Leave a Comment Thai Citrus Pasta with Spring Veggies 2022-04-28 00:24:00 Print Ingredients Pasta Pappone Thai Citrus Ginger Linguine Asparagus Sugar Snap Peas English Peas Red Bell Pepper Shaved Carrot Cilantro, finely chopped Toasted Sesame Oil Salt Sisters Florida Citrus Sunrise seasoning Instructions Cook pasta according to package instructions. Drain. Toss in toasted sesame oil. Saute vegetables in toasted sesame oil for 3-5 minutes. Season with Florida Citrus Sunrise. Serve veggies over pasta. Sprinkle chopped cilantro over top. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Potato Gnocchi with Pesto April 11, 2022 by Jill Foucre Leave a Comment Potato Gnocchi with Pesto 2022-04-11 21:41:15 Serves 4 Print Ingredients 2½ pounds russet potatoes (about 4 large), scrubbed 1¼ cups all-purpose flour, plus more for dusting 2 teaspoons kosher salt, plus more 1 egg, beaten to blend ¼ cup of pesto of choice Instructions Cook potatoes in a large pot of boiling water over medium-high heat until tender when pierced with the tip of a knife, 40–45 minutes; drain. Once potatoes are cool enough to handle, peel and pass through a potato ricer into a large bowl (if left to cool BEFORE ricing, potatoes will become gummy). Let cool. Sprinkle 1¼ cups flour and 2 tsp. salt over potatoes and, using your hands, make a well in the center. Pour egg into the well and stir in with a fork. Turn out dough onto a floured surface and gently knead, dusting with more flour as needed, until smooth but not elastic (be careful not to overwork), about 2 minutes. Divide dough into 8 pieces. Roll each piece into logs about ½" thick. Cut into ½" pieces, dust with flour, and arrange in a single layer on a lightly floured rimmed baking sheet. (If desired you can freeze at this point.) Working in batches, cook gnocchi in a large pot of boiling salted water until they float to the surface, about 2 minutes. Once all gnocchi are cooked, spoon into warm sauté pan with ¼ cup cooking liquid, and pesto of choice. Gently toss everything together, adding more cooking liquid as needed, until you reach desired consistency. 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/
Roasted Vegetable Frittata November 12, 2020 by Jill Foucre 2 Comments Roasted Vegetable Frittata 2020-11-12 23:21:14 Print Ingredients 8 eggs ½ cup whole milk 2 tablespoons chopped fresh chives (or any fresh herbs) 2 cloves garlic, pressed 1 Tablespoon Salt Sister’s Tuscan Herb Seasoning Livia’s Everyday Seasoning, to taste 1 medium sweet potato, peeled and chopped into ¼-inch cubes 1 medium red bell pepper, ribbed, seeded and chopped into ¼-inch pieces 1 medium vidalia onion, diced 1 tablespoon olive oil ½ cup sharp cheddar cheese, shredded Instructions Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, chives, garlic, Livia’s and Tuscan Seasoning, set aside. Place the chopped sweet potatoes, red pepper and onions in a bowl. Toss with olive oil and Livia’s, to coat. Place on lined sheet pan. Roast until the vegetables are tender and cooked through, stirring occasionally, about 12-15 minutes. Once vegetables are cooked through add to egg mixture and pour it into the pan. Top with cheddar cheese. Place the pan in the oven and bake about 12 to 18 minutes. Set the frittata aside for a few minutes before slicing it. Serve and garnish with fresh herbs and arugula salad. Enjoy! Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/