Risotto with Asparagus and Pesto May 9, 2017 by Jill Foucre Leave a Comment Risotto with Asparagus and Pesto 2017-05-09 16:51:36 Print Ingredients 7 cups chicken or vegetable stock 2 tablespoons olive oil ½ cup minced onion Salt to taste 1 garlic clove, minced 1 ½ cups Arborio rice ½ cup dry white wine ¾ pound asparagus, trimmed and cut into 1” lengths ¼ to 1/3 cup pesto, to taste 2-4 tablespoons Parmesan, to taste Instructions Bring the stock to a simmer over low heat. Heat oil over medium heat. Add onion and a generous pinch of salt, and cook gently just until tender (3 minutes). Stir in rice and garlic and stir until the grains separate and begin to crackle. Add wine and stir until it is no longer visible in the pan. Begin adding simmering stock about ½ cup at a time. The stock should just cover the rice and should bubble. Cook, stirring often, until it is just about absorbed. Add some more stock and continue to cook, adding more stock and stirring when rice is almost dry. After 10 minutes, add asparagus and continue to stir and add stock for another 10-15 minutes until rice is al dente. Add another ladleful of stock to the rice, stir in the pesto and additional cheese and remove from the heat. Taste and adjust seasonings. Mixture should be creamy. Serve while hot. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
White Pizzas with Arugula January 23, 2017 by Jill Foucre Leave a Comment White Pizzas with Arugula 2017-01-23 19:27:25 Print For the dough 1 1/4 cups warm (100 to 110) water 2 packages dry yeast 1 tablespoon honey 3 tablespoons good olive oil 4 cups all-purpose flour, plus extra for kneading Kosher salt For the garlic oil 1/2 cup good olive oil 4 cloves garlic, sliced 5 sprigs fresh thyme 1/4 teaspoon crushed red pepper flakes For the topping 3 cups grated Italian fontina cheese (8 ounces) 1 1/2 cups grated fresh mozzarella cheese (7 ounces) 11 ounces creamy goat cheese, such as Montrachet, crumbled For the vinaigrette 1/2 cup good olive oil 1/4 cup freshly squeezed lemon juice Freshly ground black pepper 8 ounces baby arugula 1 lemon, sliced Dough Combine the water, yeast, honey, and 3 tablespoons olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of the flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes. Garlic oil Place 1/2 cup olive oil, the garlic, thyme, and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside. Pizza Preheat the oven to 500 degrees. (Be sure your oven is clean!) Dump the dough onto a board and divide it into 6 equal pieces. Place them on a sheet pan lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours. Press and stretch each ball into an 8-inch circle and place 2 circles on each parchment-lined sheet pan. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.) Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with Fontina, mozzarella, and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown. Vinaigrette Whisk together 1/2 cup of the olive oil, the lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and serve immediately. By Julie Busteed Adapted from Barefoot Contessa Back to Basics by Ina Garten Adapted from Barefoot Contessa Back to Basics by Ina Garten Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Take it Slow by Lynn Dugan September 22, 2016 by Jill Foucre Leave a Comment Savor – Relax – Reflect – Connect – Cherish – Celebrate – Delight – Share These words are often compromised in our fast-paced culture. But last month, when I had the opportunity to visit my Great Aunt Angie in Italy, I was reminded of how important they are to remember to prioritize in our busy lives. Angie and my Uncle Gino used to own a neighborhood restaurant in Chicago. After Uncle Gino passed, she returned to Lammari, her small Italian hometown in Tuscany. In August, I was able to see her for the first time since she left Chicago twenty years ago! Angie lives on a property that she shares with her sister Renatta, Renatta’s grown children, and their families. They invited my oldest daughter and I to their homes for dinner and we had the chance to meet and share a meal with Angie’s extended family for the first time. We spent several hours at the alfresco dining table, surrounded by all of the family, greeting each other, eating, talking, laughing, and reminiscing. In fact, if it had not lasted several hours, we would not have been able to enjoy all of the delicious food they prepared for us. The first course was a hearty lasagna followed by a pair of salads – tomato with red onions and leafy greens. Next we were served plates of thinly-sliced roast pork and roast beef with gravy, and sides of oven-roasted potatoes and a zucchini frittata. Of course we enjoyed local wine and to top off the feast, we indulged in almond tart and coffee for dessert. It was magical to be part this multi-generational meal; everyone brought a plate to the table that they had prepared in their own kitchen. There was a little competition between everyone’s dishes, a little teasing of the presentation, but lots of love. It was remarkable to see the way they lingered at the table, even the young children, all enjoying each other’s company. There was not a single distraction during dinner from any electronics. I treasured the culture surrounding the meal and hope I can bring this Tuscan experience into my own family by slowing down at mealtime, allowing more time for conversation, and taking time to connect, relax, reflect, and celebrate. Although an experience like this cannot be fully recreated, even a little change towards taking it slow would make a big difference. And now that my own kids are getting older, this is more doable than a few years ago! As you try to do the same, enjoy this recipe for Renatta’s Zucchini Frittata. Even more recipes from Tuscany will be shared at Marcel’s Midday “Tuscan Country Kitchen” that I am teaching on October 26th. I hope to see you there! Renatta’s Zucchini Frittata 2016-09-22 08:39:17 Serves 6 Print Ingredients 5 large eggs 1/2 teaspoon salt Freshly ground black pepper, to taste 1/2 cup freshly grated Parmigiano-Reggiano 4 tablespoons olive oil 1 large onion, diced 1 pound zucchini, cut in half lengthwise and into 1/4–inch slices 2 tablespoons fresh Italian parsley, chopped 2 tablespoons fresh basil, cut into chiffonade Instructions Preheat broiler. Crack and beat eggs in a bowl. Add grated cheese and season with salt and pepper, set aside. In a 10-inch skillet, heat 2 tablespoons olive oil. Sauté onion until it begins to caramelize - about 5 minutes. Add zucchini to the skillet and cook over medium heat for about 5 minutes until zucchini is tender but not soft, and excess liquid is cooked off (drain off any extra liquid if present when zucchini is finished cooking). Add parsley and basil. Drizzle remaining olive oil around pan and heat while evenly distributing pan contents. Give eggs a quick stir and pour into pan. Immediately reduce to low heat and cook until eggs are just set, about 12-15 minutes. To finish the cooking, slide pan 6 inches under broiler until the top is golden (1-2 minutes). Please be careful not to overcook. The frittata can be slid onto a serving plate after edges are loosened with a knife. Serve warm or cold, cut into wedges. Enjoy slowly, just as Renatta, Angie, and all of my family in Italy would do! By Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Calzones February 16, 2016 by Jill Foucre Leave a Comment Calzones 2016-02-16 19:54:41 Print Ingredients Pizza dough (see recipe below) Italian sausage, hot or mild, browned and drained of fat pizza sauce or marinara diced/sliced onions, peppers, olives and mushrooms, browned, if desired ricotta mozzarella, shredded 1 slightly beaten egg, mixed with 1 tsp. water Instructions Preheat oven to 375 degrees. Divide dough into 6-8 pieces. On a floured surface, roll each into an 8” circle. Spoon some sausage, some pizza sauce and vegetables onto half of each circle. Top with some ricotta and a sprinkling of mozzarella. Moisten edge of dough with egg wash. Fold in half; seal edge by pressing with a fork. Slash top and brush with egg wash. Bake on a parchment lined baking sheet for 30-35 minutes. Notes Pizza Dough - Makes 2 ten inch pizzas or 6-8 calzones Stir together: 2 t. dry yeast ½ cup warm water Add and mix well: ¼ cup flour ¼ cup rye flour Allow this mixture to sit until quite bubbly, about 30 min. Mix together in another bowl: 3¼ cup flour 1 t. salt Stir this into the yeast and flour mixture along with: ¾ cup cold water ¼ cup olive oil Mix thoroughly by hand or electric mixer. Knead until dough is soft and elastic, about 5 minutes. If dough is sticky, add more flour, but only enough to form a soft, slightly sticky dough. You want a very soft, slightly moist dough. Place dough in large oiled bowl and cover. Let rise in a warm place until doubled in size, about 1-2 hours. (or place in oiled Ziploc bag overnight in refrigerator). Bring to room temperature before forming into pizzas or calzones. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Spicing Things Up by Robin Nathan January 7, 2016 by Jill Foucre Leave a Comment Ok, so the holidays are over. It’s dark at 4:30. It’ll be months until the weather’s warm again. We can moan about it, or we can pick up our pans and do something about it! I say, fight dreary with flavor! I’ve got the first salvo right here. A classic pasta dish from the central Italian town Amatrice, a few hours east of Rome, it’s traditionally made with bucatini pasta and pancetta, but you can substitute bacon or even turkey bacon for the pancetta. Bucatini is a long, round noodle – about the size of spaghetti, but it’s hollow. The first time I ate it, I quickly realized you can’t slurp it – the hollowness makes it like a straw! You can slurp, but nothing happens! So eating it is a great way to brush up on your pasta twirling skills. You won’t get much practice, though. It’ll be gone faster than the 10 minutes it takes to make! Bucatini all’ Amatriciana 2016-01-05 19:12:51 Serves 4 Print Ingredients 8 oz. pancetta, diced olive oil 1 yellow onion, diced 2 cloves garlic, minced ½ t. dried red chile flake 12 oz. whole San Marzano tomatoes, crushed by hand, juices reserved 1 pound bucatini pasta grated Pecorino Romano Instructions Bring a large pot of salted water to boil. When it boils, add the pasta and cook 7-8 minutes, or until al dente. Meanwhile, put the pancetta into a large skillet and render it for about 8 minutes, until some of the fat has melted off, but the pancetta is still on the soft side. Add a little olive oil if you need to keep it from sticking at the beginning. Drain off all but 2 Tablespoons of the drippings. Add the onion to the skillet and cook until translucent, then add the garlic and chile flake and cook 30 seconds. Pour in the tomatoes. Season to taste with salt. Simmer gently. Drain the pasta and add it directly to the skillet with the sauce. Toss for a minute or two to combine. Tong into bowls and garnish liberally with Pecorino Romano. By Robin Nathan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/