Delicata Squash & Black Bean Tacos November 9, 2016 by Jill Foucre Leave a Comment Delicata Squash & Black Bean Tacos 2016-11-09 19:34:06 Print Ingredients 1 Delicata squash, halved lengthwise, seeds removed and cut into 1/4” slices (skin can stay on) olive oil kosher salt freshly ground black pepper ground cumin 1 15-ounce can black beans, drained and rinsed 4 ounces fresh ricotta cilantro, chopped 8 street taco sized tortillas (4”) pico de gallo (optional) Instructions Heat oven to 400 F. Use convection heat. Toss squash slices with olive oil, a generous sprinkle of kosher salt, a few grinds of black pepper and cumin to taste (1/2 teaspoon is a good place to start). Spread onto a baking sheet - do not overlap pieces. Roast for about 20 minutes, stirring halfway through, until starting to caramelize. Toss black beans with a touch of olive oil, kosher salt, pepper and cumin to taste. Mix fresh ricotta in a small bowl with kosher salt, pepper and a sprinkle of chopped cilantro. Heat tortillas for a few minutes in oven until warm. Spread each tortilla with the ricotta mixture, top with black beans, squash and sprinkle with cilantro. Serve with pico de gallo if desired. By Amy Patterson Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Farro with Kale, Caramelized Onions and Hazelnuts November 3, 2016 by Jill Foucre Leave a Comment Farro with Kale, Caramelized Onions and Hazelnuts 2016-11-03 10:58:14 Print Ingredients 2 tablespoons unsalted butter 2 tablespoons canola oil 4 large yellow onions, peeled, trimmed and cut into half round slices Salt Freshly ground black pepper 1/2 cup dry Marsala 1 bunch flat Tuscan kale, stemmed and cut into julienne strips 1 1/2 cups farro Freshly squeezed juice of 2 lemons (or more to taste) 1/2 cup (or more) extra virgin olive oil 1/2 cup coarsely chopped toasted hazelnuts Instructions In a large sauté pan, melt the butter with the canola oil over medium-high heat. Add the onions and cook until they being to soften. Season generously with salt and pepper. Reduce the heat to medium and continue cooking the onions until they are golden brown and caramelized, stirring frequently to scrape up the fond from the bottom of the pan, about 25 to 30 minutes. Deglaze the pan with the Marsala. Add the kale and cook just until the kale wilts. Remove the pan from the heat. Meanwhile, bring a large pot of water to a boil. Add a generous amount of salt. Add the farro and cook until tender, about 20 to 25 minutes. Drain the farro in a colander. In a large bowl combine the farro, onion and kale mixture and lemon juice. Season generously with salt and freshly ground black pepper. Cover and refrigerate until ready to serve. To serve, drizzle enough olive oil over the farro to moisten it. Taste and adjust seasonings, adding additional lemon juice for extra brightness. Spoon the farro onto a large serving platter. Scatter the hazelnuts over the top and serve at room temperature. By Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Autumn Greens with Cider Vinaigrette October 26, 2016 by Jill Foucre Leave a Comment Autumn Greens with Cider Vinaigrette 2016-10-26 18:17:52 Print Ingredients 1 shallot, minced 1 tablespoon apple cider 2 tablespoons apple cider vinegar ¼ cup walnut oil salt & freshly ground pepper 5 cups mixed greens, such as Belgian endive, Swiss chard, watercress and Romaine Instructions In a small bowl, whisk together shallot, cider, and vinegar. Whisk in the walnut oil, and season to taste with salt and pepper. Toss with the greens and divide among four plates. Serve immediately. By Judy Fitzgerald Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Wild Rice, Pear and Roasted Sweet Potato Salad with Walnuts October 26, 2016 by Jill Foucre Leave a Comment Wild Rice, Pear and Roasted Sweet Potato Salad with Walnuts 2016-10-26 18:13:37 Print Ingredients 3 cups water 1 cup wild rice 1 pound sweet potatoes, scrubbed but not peeled, cut into ½” cubes (4 cups) 4 tablespoons olive oil ½ cup fresh parsley leaves, chopped 2 large scallions, trimmed and thinly sliced 2 medium ripe pears, cored but not peeled, cut into ½” cubes ¼ cup fresh lemon juice 2 tablespoons maple syrup ½ teaspoon salt ½ teaspoon freshly ground black pepper ½ cup walnut pieces, coarsely chopped Cook the wild rice Add the water to a 2 quart pot and bring to a boil over high heat. Add the rice and return to a boil, then reduce the heat to medium, cover and cook. Start checking the rice after 20 min. Rice may take anywhere from 20-45 min. to cook, depending on whether it’s hand harvested or cultivated. Tender wild rice just starts to split apart at the ends. Drain well. Let cool. Make the salad As the rice cooks, preheat the oven to 400 degrees. Toss the sweet potatoes with 1 tablespoon of the oil on a large rimmed baking sheet. Roast until fork tender, 10-15 minutes. Let cool. Combine the wild rice, sweet potatoes, parsley, scallions and pears in a large mixing bowl. (If you plan to refrigerate the salad for a few days, leave the pears out and add them right before serving). Whisk together the remaining 3 tablespoons of oil, the lemon juice, maple syrup, salt and pepper in a small bowl, until emulsified. Pour the dressing over the wild rice mixture and toss to coat. Serve topped with walnuts. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
French Apple Cake October 6, 2016 by Jill Foucre 1 Comment French Apple Cake 2016-10-06 10:44:27 Print Ingredients 3/4 cup all-purpose flour 3/4 teaspoon baking powder Pinch of salt 4 large apples (if you can, choose 4 different kinds) 2 large eggs 3/4 cup sugar 3 tablespoons dark rum 1/2 teaspoon pure vanilla extract 8 tablespoons (1 stick) unsalted butter, melted and cooled Instructions Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper and put the springform on it. Whisk the flour, baking powder, and salt together in small bowl. Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks. In a medium bowl, beat the eggs with a whisk until they're foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's fairly even. Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes. Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it's fully opened, make sure there aren't any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish. Notes The cake can be served warm or at room temperature, with or without a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream (vanilla or cinnamon). By Rita Cevaal Adapted from Around My French Table by Dorie Greenspan Adapted from Around My French Table by Dorie Greenspan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/