Cheddar BLT Burgers with Tarragon Russian Mayonnaise June 15, 2016 by Jill Foucre Leave a Comment Cheddar BLT Burgers with Tarragon Russian Mayonnaise 2016-06-15 19:28:10 Serves 6 Print Sauce 1/2 cup mayonnaise 1/3 cup ketchup 1 T. red wine vinegar 1 T. grated onion 1 T. chopped parsley 1 T. chopped tarragon 1 t. Worcestershire sauce Burgers & Condiments 12 ounces thickly sliced bacon 2 1/2 pounds ground beef chuck 2 t. kosher salt 1/2 teaspoon freshly ground pepper 2 T. unsalted butter, melted 3 ounces sharp cheddar cheese, cut into 6 slices (We used Hook's 2 Year Cheddar) 6 Brioche buns, split and toasted 6 lettuce leaves 6 slices tomato 6 thick slices red onion Sauce In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate. Bacon In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces. Burgers Gently mix the ground chuck with the ground chuck, salt and pepper. Form the meat into six 4-inch patties, about 1 1/4 inches thick. Transfer the burgers to the grill (medium - high heat) and brush with some of the melted butter. Grill over high for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt. While you are grilling the burgers, grill the red onion slices. Assemble Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, grilled red onion and bacon. Close the burgers, cut in half and serve right away. Adapted from Laurent Tourondel, Food & Wine Magazine Adapted from Laurent Tourondel, Food & Wine Magazine Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Croque Monsieur June 8, 2016 by Jill Foucre Leave a Comment Croque Monsieur 2016-06-08 10:54:27 Print Ingredients 2 T. unsalted butter 3 T. all-purpose flour 2 cups hot milk 1 t. kosher salt 1/2 t. freshly ground black pepper pinch nutmeg 12 ounces Gruyère, grated (5 cups) 1/2 cup freshly grated Parmesan 16 slices white sandwich bread, crusts removed Dijon mustard 8 ounces baked Virginia ham, sliced but not paper thin Instructions Preheat the oven to 400 degrees F. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside. To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted. Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot. By Ina Garten Adapted from Barefoot in Paris Adapted from Barefoot in Paris Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Bahn Mi Sandwiches February 16, 2016 by Jill Foucre Leave a Comment Bahn Mi Sandwiches 2016-02-16 19:38:50 Print Pickled Vegetables 4 large carrots, peeled and thinly sliced 1 cucumber, peeled and thinly sliced 1/4 cup unseasoned rice vinegar 1/4 cup sugar 1 t. salt Sriracha Mayo 1 cup mayonnaise 2 scallions, finely minced 1 T. Sriracha 1/4 t. salt Meatballs 2 lb. ground pork 1/2 cup finely chopped fresh basil 4 garlic cloves, finely minced 6 scallions, finely chopped 2 T. fish sauce 2 T. Sriracha 2 T. sugar 4 t. cornstarch 1 1/2 t. salt 1 t. black pepper 1 T. sesame oil 1 T. canola oil Sandwiches 2 baguettes jalapeño cilantro sprigs mint Pickled Vegetables Place all ingredients into a bowl and let sit for 1/2 hour. Stir occasionally. Sriracha Mayo Stir all ingredients together. Refrigerate until ready to use. Meatballs Preheat oven to 300 degrees. In a large bowl, gently mix pork, basil, garlic, scallions, fish sauce, Sriracha, sugar, cornstarch, salt and pepper. Using a small scoop, scoop meat mixture into 1 1/2" meatballs. Place on baking sheet and gently flatten a bit. Heat oils in a large skillet over medium high heat. Add meatballs in batches. Sear until brown on both sides, about 5 minutes. Transfer to a sheet pan. Repeat until all meatballs are browned. Place in oven to finish cooking for 7-8 minutes, or until cooked through. Assemble Cut baguette into personal portions. Cut 2/3 of the way through, leaving one side attached. Spread Sriracha Mayo on bread, top with meatballs and pickled vegetables, then the basil, mint and jalapeño, if desired. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
What’s (almost) Better Than a BLT? by Carolyn Raber August 25, 2015 by Jill Foucre Leave a Comment I LOVE a good Bacon, Lettuce and Tomato sandwich……lots of crispy bacon, crunchy lettuce, and a big, thick slice of a flavorful, homegrown tomato. And now that I’ve discovered Campari tomatoes at the grocery store, I can enjoy BLTs all year round. In case you are not familiar with Camparis, they are smaller than most tomatoes but taste like tomatoes are supposed to taste, and are always available. Even Chef Paul Lindemuth agrees. Now, you wonder, how can this beloved sandwich meet its match? My husband and I recently returned from our road trip to Colorado to meet our brand new grandson. While all of our time was spent with him and his over-the-moon parents, I made sure to bring back some luscious Colorado peaches and have enjoyed them every day since, including this new sandwich from Fine Cooking magazine – Peach, Pancetta, Lettuce, and Tomato. I am sharing this flavorful twist and sweet note that challenges an old favorite. Now I’m off to make another PPLT! Peach, Pancetta, Lettuce, and Tomato Sandwiches 2015-08-24 13:17:13 Serves 4 Print Ingredients 8 oz. thinly sliced pancetta 8 slices bread, toasting optional 1-2 T. mayonnaise 2 medium ripe tomatoes, thinly sliced Kosher salt and freshly ground black pepper 1 large ripe peach, pitted and thinly sliced 4 leaves Boston lettuce Instructions Position a rack 6 inches from the broiler element and heat the broiler on high. Arrange the pancetta on a large rimmed baking sheet and broil until crisp, 2-3 minutes. Transfer to a paper towel-lined plate. Spread the mayonnaise on 4 slices of bread/toast. Layer on the pancetta, peaches, tomatoes, and lettuce. Spread mayonnaise on one side of remaining pieces of bread/toast and place on top. Enjoy! By Carolyn Raber Adapted from Fine Cooking Magazine Adapted from Fine Cooking Magazine 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/