Pressure Cooker Penne with Butternut Squash and Ricotta May 25, 2017 by Jill Foucre Leave a Comment Pressure Cooker Penne with Butternut Squash and Ricotta 2017-05-25 13:56:05 Print Ingredients 2 1/2 pounds butternut squash, peeled, halved and seeded 1 tablespoon butter or olive oil 1 cup coarsely chopped onions 3 cups chicken broth 1 teaspoon salt (omit if using salty broth) 12 ounces penne or other short cut pasta that normally cooks in 9 to 13 minutes 1 cup ricotta 1/2 to 3/4 teaspoon ground sage 2 to 4 tablespoons chopped fresh parsley 1/4 cup grated parmesan, plus more to pass at the table 1 cup toasted hazelnuts or walnuts, coarsely chopped Instructions Cut half the squash into 3/4 inch chunks and the remaining squash into 2 inch pieces. Set aside. Heat the butter in a 6-quart or larger cooker. Stir in the onions, chicken broth, salt (if using), and smaller pieces of squash. Bring to a boil and add the pasta. (It’s ok if all of the pasta is not covered with liquid.) Set the remaining squash on top. Lock the lid in place. Over high heat bring to high pressure. Cook at high pressure for 5 minutes. Turn off the heat and quick-release the pressure. Remove the lid, tilting it away from you to allow steam to escape. Add the ricotta, sage and parsley to taste, and the parmesan. Stir gently until some of the squash breaks up. If the pasta is not uniformly tender, replace the lid during this period and set the cooker over very low heat, stirring occasionally, until the pasta is done. Stir in the toasted nuts. Serve in large, shallow bowls. Pass additional parmesan at the table. By Kelly Montgomery Adapted from Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker by Lorna Sass Adapted from Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker by Lorna Sass Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pasta Shells with Artichoke Cream and Smoked Chicken April 6, 2017 by Jill Foucre Leave a Comment Pasta Shells with Artichoke Cream and Smoked Chicken 2017-04-06 14:15:18 Print Ingredients One 8-ounce jar oil-packed artichokes, drained* Salt and freshly ground pepper 2 cups heavy cream 1 tablespoon fresh lemon juice 1/2 pound medium pasta shells 3/4 pound skinless smoked chicken breast**, cut into strips 1 pint cherry tomatoes, quartered 2 tablespoons finely chopped chives Instructions In a small saucepan, season the artichokes with salt and pepper and simmer them in the cream over moderately low heat until very tender, about 12 minutes. Transfer the artichokes and cream to a blender and purée. Add the lemon juice and season with salt and pepper. In a large saucepan of boiling salted water, cook the pasta until al dente. Drain the shells and return them to the pan. Add the artichoke cream, smoked chicken, tomatoes and chives; season with salt and pepper. Transfer to bowls and serve. Notes *Or use frozen artichokes. Do not use the tangy marinated artichokes. **Make your own smoked chicken breast using Cameron's Stovetop Smoker. Adapted from Food and Wine Magazine Adapted from Food and Wine Magazine Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Weeknight Bolognese March 2, 2017 by Jill Foucre 1 Comment Weeknight Bolognese 2017-03-02 16:23:17 Print Ingredients 2 tablespoons good olive oil, plus extra to cook the pasta 1 pound lean ground sirloin 4 teaspoons minced garlic (4 cloves) 1 tablespoon dried oregano 1/4 teaspoon crushed red pepper flakes 1¼ cups dry red wine, divided 1 (28-ounce) can crushed tomatoes 2 tablespoons tomato paste Kosher salt and freshly ground black pepper 3/4 pound dried pasta, such as orecchiette 1/4 teaspoon ground nutmeg 1/4 cup chopped fresh basil leaves, lightly packed 1/4 cup heavy cream 1/2 cup freshly grated Parmesan cheese, plus extra for serving Instructions Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes. Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box. While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side. By Julie Busteed Adapted from Barefoot Contessa How Easy is That? by Ina Garten Adapted from Barefoot Contessa How Easy is That? by Ina Garten Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Making the Sale by Kelly Montgomery February 17, 2017 by Jill Foucre Leave a Comment Without a doubt Marcel’s is a great place to work. It offers fun co-workers, customers who become friends, the smell of bacon frying or onions caramelizing back in the kitchen, and so much more. But this job is not without its occupational hazards. Being continually and relentlessly exposed to terrific cooking tools and beautiful home accents can lead to overspending, marital strain and insufficient cabinet space. As you might imagine, I’ve got quite a collection of kitchen stuff and exquisite tableware. Brock, my husband, has developed a certain look when he sees me coming in with a Marcel’s bag. It’s a look that says, “Is it necessary to have four different machines to make coffee?” (Um….kind of! They’re all different! And anyway we have 5 not 4. Just saying.). It asks “Don’t we already have way too many plates?” (Well, technically yes, but look at how gorgeous these are and how great they look with all our other Juliska plates!!) It begins innocently enough. I’m having a discussion about the wonderful features of a product with a customer and next thing I know I’m the one who’s standing at the counter purchasing it. I’ve literally sold it to myself!! It was in this exact way that I recently became the owner of a Fagor Lux Multi-Cooker. I think selling that machine to me may have been the best sale I’ve ever made. So I brought it home. And when, as expected, I got “the look”. I countered, “But it’s a pressure cooker and a slow cooker and a rice cooker and an egg cooker and a steamer! It browns and simmers and keeps food warm until you’re ready to eat it! It makes yogurt for crying out loud! It even does the dishes!” (Wait. No. But you can brown things and then finish them in the same pan so it basically helps with the dishes!) I sound like an infomercial!! I’ve owned my Multi-Cooker for about a month and have had so much fun trying new recipes and learning easier and faster ways of doing things. And when Brock recently wondered aloud “Where has this thing been all our lives?”, I shot him my look that says “Told ya!” Stay tuned for my upcoming demo using the Multi Cooker to make Pressure Cooker Penne with Squash and Ricotta. See you at Marcel’s!
Braised Short Ribs with Orecchiette February 9, 2017 by Jill Foucre 1 Comment Braised Short Ribs with Orecchiette 2017-02-09 14:58:13 Print Ingredients 1.5 pounds beef short ribs 1 tablespoon vegetable oil 1/2 onion, finely chopped 1 celery stalk, finely chopped 1 carrot, finely chopped 1 tablespoon tomato paste 1/2 cup red wine 3/4 cup stock - beef or chicken kosher salt freshly ground black pepper 1 cup tomato purée Parmesan cheese heavy cream, to taste parsley or celery leaves, chopped 1/2 pound Orecchiette pasta, cooked al dente Instructions Season short ribs with salt and pepper. Heat oil in a stovetop pressure cooker over medium-high heat. Add short ribs and brown on all sides. Add onion, celery and carrot and cook until softened. Stir in tomato paste. Add wine and reduce by half. Add stock. Bring to high pressure and pressure cook for 1 hour. Naturally release pressure. Remove bones and skim fat*. With a fork, shred the short ribs. In a medium saucepan, add short ribs with its cooking liquid and tomato purée. Simmer over medium heat. Add a touch of cream and 1/4 cup Parmesan cheese. Season to taste. Serve with Orecchiette pasta and garnish with herbs and Parmesan. Notes Fat is easy to remove if made in advance and chilled. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/