Stuffed Portobello with Melting Taleggio April 12, 2016 by Jill Foucre Leave a Comment Stuffed Portobello with Melting Taleggio 2016-04-12 16:24:17 Print Ingredients 4 large portobellos (or another similar mushroom), stalks removed 6 T. California Olive Ranch extra virgin olive oil salt and black pepper 1 small onion, finely diced 1 celery stalk, finely diced 2 cups finely chopped sun-dried tomatoes 2 garlic cloves, crushed ½ cup grated Parmesan 1 T. chopped tarragon leaves 4 T. coarsely shredded basil leaves 3 ½ oz Taleggio, sliced Instructions Preheat the oven to 350°F. Line a baking sheet with parchment paper. Place the mushrooms, stalk-side up, on the baking sheet and drizzle over a little oil and some salt and pepper. Put into the oven and roast for about 15 minutes, or until the mushrooms begin to soften. Meanwhile, heat 2 tablespoons of the oil in a sauté pan, add the onion and celery and cook on low heat for 5 to 10 minutes, or until the vegetables are soft but not brown; stir every few minutes during cooking. Add the sun-dried tomatoes and garlic and cook for a few more minutes. Remove from the heat and leave to cool down. Once cool, add the Parmesan, tarragon and half the basil to the mixture and season with pepper. (You can add a little bit of salt but not too much because Taleggio is very salty.) Pile up the filling on the whole mushrooms and top with the Taleggio slices. Return to the oven and cook for about 10 minutes, or until the cheese melts and the mushrooms are tender. Transfer the mushrooms to serving plates and drizzle with oil. Garnish with the remaining basil and serve right away, with a green salad. By Yotam Ottolenghi / Plenty Cookbook Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Gruyere Shallot & Thyme Grilled Cheese with Apple Salad February 25, 2015 by Jill Foucre Leave a Comment Gruyere Shallot & Thyme Grilled Cheese with Apple Salad 2015-02-25 13:50:04 Serves 2 Best Grilled Cheese Ever! Print Ingredients 3 T. unsalted butter 1 T. mayonnaise 3/4 cup 1/4-inch-thick sliced shallots 1 t. fresh thyme leaves Kosher salt and freshly ground black pepper 4 1/2-inch-thick slices sourdough bread 4-6 ounces Gruyère, sliced 1/8-inch thick 2 cups arugula 1/2 apple (such as Gala), cut into 1/4-inch slices 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil Instructions Preheat oven to 400°. Heat butter in a small skillet over medium heat. When butter begins to foam, add shallots and thyme; season with salt and pepper. Cook, stirring continuously with a wooden spoon or spatula, until shallots begin to soften and caramelize, 4–5 minutes; remove from heat and set aside. Heat a large heavy-bottomed (cast iron works great) skillet over medium heat. Add 1 Tbsp. butter and swirl in pan to melt butter and coat bottom of pan. Spread mayo on 1 side of each slice of bread. Add bread slices to pan (mayo side down) and cook until golden brown and crisp on the bottom, 2–3 minutes. Transfer bread, toasted side down, to a rimmed baking sheet. Divide cheese evenly among bread slices; top cheese with reserved shallots. Place baking sheet in oven and bake until cheese is melted, 7–8 minutes. Press 2 pieces of bread together, melted cheese sides in; halve sandwich on a diagonal and place on a plate. Repeat with remaining bread slices. Combine arugula, apple slices, lemon juice, and oil in a large bowl; toss to coat and evenly distribute. Season salad to taste with salt and pepper. Divide salad between plates. By Amy Patterson Adapted from Alexandra's Kitchen / Bon Appetit Adapted from Alexandra's Kitchen / Bon Appetit Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/