Rigatoni with Broccoli and Sausage July 5, 2018 by Jill Foucre Leave a Comment Rigatoni with Broccoli and Sausage 2018-07-05 19:04:44 Serves 4 Print Ingredients 3-4 garlic cloves, very thinly sliced Extra-virgin olive oil 1 pound sweet or hot Italian sausage Salt and pepper 8 ounces rigatoni 1 pound broccoli, stems trimmed and peeled, stems sliced crosswise into ¼” coins, and tops cut into florets ¼ teaspoon dried chile flakes ½ cup Whipped Ricotta (recipe follows) ½-1 cup grated Parmigiano-Reggiano ¼ cup dried breadcrumbs, optional Whipped Ricotta (Makes about 1 ½ cups) 1 ½ cups whole-milk ricotta cheese (from Marché) ½ teaspoon kosher salt Freshly ground black pepper ¼ cup extra-virgin olive oil Instructions Put the garlic in a small bowl and pour over enough olive oil to cover. Shape the sausage into 4 balls then flatten them like a hamburger patty. Bring a large pot of water to a boil and add salt until it tastes like the sea. Add the pasta and cook just shy of al dente according to the package directions. Meanwhile, heat a small glug of olive oil in a large skillet over medium heat. Add the sausage patties and cook until nicely browned on one side, about 4 minutes. Add the broccoli coins and the sliced garlic, including the oil, to the skillet. Flip the sausage patties and keep cooking until the sausage is just about fully cooked, another 4 more minutes or so. Break up the sausage with a spoon into bite-size chunks. Add the chile flakes and cook for 30 seconds or so. With a ladle, scoop out about ¼ cup of the pasta cooking water, add it to the pan to stop the cooking of everything, and slide the pan from the heat. About 3 minutes before the pasta should be al dente, add the broccoli florets and cook all together until the pasta is ready. Scoop out another cup of pasta cooking water, drain the pasta and broccoli, and add to the skillet. Return the skillet to the heat. Add ¼ cup or so of the pasta water, the whipped ricotta, and half the Parmigiano. Season the pasta generously with salt and black pepper. Shake the pan to combine the ingredients, put back over med. heat, and cook for a couple of min. to warm everything through and make a nice saucy consistency. Serve with more Parmigiano and top with the breadcrumbs, if using. Whipped Ricotta Directions Put the ricotta, salt and 20 twists of pepper in a food processor and start to process. With the motor running, add the olive oil in a thin stream. Pause and scrape down the sides if needed. The mixture should get lovely and creamy. Taste it and adjust with more salt, pepper. Or a bit more olive oil – you should be able to taste the oil as well as the ricotta. Store in the fridge for up to 1 week. Notes From the book: Six Seasons: A New Way with Vegetables by Joshua McFadden Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Shrimp Scampi with Linguine December 15, 2017 by Jill Foucre Leave a Comment Shrimp Scampi with Linguine 2017-12-15 19:50:13 Print Ingredients 1 pound Raw Shelled & Deveined Shrimp 3 tablespoons Butter 3 tablespoons Olive Oil 1 clove minced Garlic 1 tablespoon s.a.l.t. Sisters Tuscan Farmhouse Blend 3 tablespoons Bread Crumbs ½ cup Dry White Wine Juice of 1/2 Fresh Lemon 1 Package Filotea Linguine Parmesan Cheese for Garnish Fresh Parsley Optional Garnish Instructions Cook pasta according to directions - drain and reserve 1/4 cup pasta water for sauce. In a large skillet melt butter and olive oil. Add the minced garlic to the butter and olive oil and cook 2 minutes. Add Tuscan salt bend and bread crumbs to shrimp. Meanwhile add wine to the pan and bring to a simmer. Add some pasta water to sauce and reduce for a few minutes, then add shrimp. Cook shrimp until pink about 4 minutes. Serve over Linguine and garnish generously with fresh Parmesan cheese and parsley. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pesto Pronto by Brandy Fernow October 5, 2017 by Jill Foucre Leave a Comment As a chef instructor, people always ask me “do you cook like this at home every night?” And my answer is a swift “nope!” Yes, I am a chef, but I am also a busy mom of two active 1st and 2nd grade boys. That means I’m running all week from school, to sports, to cub scouts, volunteering, doing homework, playdates, cleaning, cooking, and of course teaching classes at Marcels! So no, I don’t cook every night and it’s certainly not a gourmet meal every night either. We do eat at home every night and I have learned to cook smart. Cook one night, then turn that into 2 more meals that I can make in 15 minutes or less. One of my favorite go-to’s for this technique is a simple pesto sauce. What probably comes to mind is the traditional basil, parmesan, pine nuts and olive oil. I certainly make this version to toss over pasta or accompany chicken, but I also use the same fundamentals to make a dozen other “pestos” which to me is generally an herb, nut, cheese and oil – whipped together in seconds with the help of my food processor. Now – to make this a million other ways, you just swap the herb, nut and cheese combos. For example, Mexican night – use cilantro, pepitas, queso or cotija cheese, and a dash of red pepper flake. Or sweeten it up a bit by swapping arugula for basil, pecans for pine nuts, adding 2 tablespoons of honey and ½ cup ricotta. Or try parsley, almonds, and asiago. This way you can pour over ANYTHING! Pesto variations are great poured over steak pork, chicken or fish, tossed with pasta, quinoa or favorite grain, drizzled over roasted veggies, you name it. Bonus – you can freeze in portions and re-use. Why haul out that food processor more than once? Make big batches of a few kinds and freeze in portions. Pull out and enjoy on that frenzied night you’re trying to get something fresh, but fast on the table. I’m featuring this favorite pesto technique in a private event this month at Marcels for a group of moms looking to cook once, eat twice. We are serving the pesto over flank steak, then recycling it to a pasta for the next meal. If you have a group that is looking to learn something specific or want to have a good time with your friends, let Marcels know and they can customize your own private event! Fresh Basil Pesto 2017-10-05 13:08:50 Print Ingredients 2 cups fresh basil leaves ¼ cup toasted pine nuts Zest and juice of a lemon Handful of fresh parmesan Instructions Add all to a food processor and add olive oil until you have you preferred consistency. Add salt and pepper to taste By Brandy Fernow Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pasta Fresca (Fresh Tomato Sauce) September 8, 2017 by Jill Foucre Leave a Comment Pasta Fresca (Fresh Tomato Sauce) 2017-09-09 00:04:52 Serves 4 Print Ingredients 4 cups chopped tomatoes 6-8 fresh basil leaves 1 large garlic clove, minced or pressed 1 tablespoon extra virgin olive oil salt and freshly ground pepper to taste 1 lb. fusilli, bow-tie or penne pasta 1/2 lb fresh mozzarella, cut into 1/2-inch cubes grated parmesan or pecorino cheese (optional) Instructions Bring a large pot of water to a rapid boil. Set aside 1 cup of the chopped tomatoes and 2 of the basil leaves. In a blender or food processor, puree the remaining tomatoes and basil with the garlic and olive oil until smooth. Add the salt and pepper to taste. When the water comes to a rolling boil, drop in the pasta, re-cover the pot, and return to a boil. Uncover and cook the pasta until al dente, about 8 to 10 minutes. Cut the reserved basil leaves into thin strips. Drain the cooked pasta and toss it immediately with the mozzarella cubes. Add the sauce and mix well. Top with the reserved tomatoes and basil, and grated cheese if desired. Serve immediately. By Kelly Montgomery Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Chicken with Spicy Thai Peanut Sauce September 8, 2017 by Jill Foucre Leave a Comment Chicken with Spicy Thai Peanut Sauce 2017-09-08 23:53:43 Serves 4 Print Ingredients 1/2 cup Eliot’s Adult Nut Butters - Spicy Thai Peanut Butter 1 ½ tablespoon soy sauce ½ tablespoon brown sugar 1 tablespoon hoisin sauce 1 ½ cups warm water Optional: ½ to 1 tablespoon of sambal oelek for additional spiciness 4 oz. rice noodles (fettucini style) 1 small bunch broccoli, cut into small florets, stalks sliced ¼ inch thick 1 medium carrot, peeled and sliced 1/8 inch thick ½ red pepper, small dice ½ pound chicken, cooked and diced or shredded (1 ½ cups) 1/4 cup peanuts, broken into large pieces 1 green onion, white and green parts, sliced thin Instructions Mix the peanut butter, soy sauce, brown sugar, hoisin, water (and sambal oelek, if using) together in a bowl. Set aside. Soak the rice noodles in hot tap water for about 30 minutes. Steam the broccoli, carrots, and red pepper until the broccoli is bright green and barely tender. Drain the water from the pan. Add sauce, chicken, and noodles to pan. Heat gently until noodles meld with the sauce, and the sauce has thickened a bit. Transfer to a serving platter and sprinkle with peanuts and green onions. By Sharon Wussow Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/