Melon Gazpacho August 19, 2015 by Jill Foucre Leave a Comment Melon Gazpacho 2015-08-19 14:32:19 Print Ingredients 2 cups fresh basil leaves 4 whole cloves 2 whole star anise 1 bay leaf 1/3 cup sugar ½ t. kosher salt 1 plum tomato, peeled, halved, seeds removed 3 cups 1” pieces chilled melon (about 1 pound) 2 cups 1” pieces chilled peeled cucumber ¼ cup fresh lime juice 1 red Thai chile or Serrano pepper, thinly sliced kosher salt & freshly ground pepper mint for garnish Instructions Bring basil leaves, cloves, star anise, bay leaf, sugar, salt and 1 ½ cups water to a boil in a small saucepan. Remove from heat, cover, and let steep for 10 minutes; strain syrup through a fine mesh sieve into a medium size bowl. Set aside and cool completely. Puree basil syrup, tomato, melon, cucumber, lime juice, and chile in a blender until very smooth. Taste and adjust, re-seasoning as necessary. Divide gazpacho among bowls. Garnish with mint if desired. By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Avgolemono Soup May 7, 2015 by Jill Foucre Leave a Comment Avgolemono (Greek Egg & Lemon) Soup 2015-05-07 03:04:03 Serves 8 Print Ingredients 1 whole chicken breast, split 1 stalk celery, roughly chopped 1 small onion, quartered 6 cups water 1/3 cup uncooked long grain rice 1 t. salt 3 eggs 1/4 cup freshly squeezed lemon juice ¼ cup parsley, chopped Thin lemon slices for garnish Instructions Simmer chicken breast, celery, and small onion in water for 30 minutes. Skin and debone chicken, shred. Strain stock. Add enough water to make 6 cups. Combine stock, rice and salt in saucepan. Heat to boiling, cover, reduce heat and simmer 20 minutes. Beat eggs in bowl until frothy. Slowly add lemon juice in a steady stream. Beat constantly to prevent eggs from curdling. Stir in 2 C. hot stock and rice mixture into eggs, whisking constantly. Gradually pour back into soup. Cook slowly, stirring constantly, until slightly thickened. Stir in shredded chicken and parsley. Garnish each serving with lemon slices. By Carolyn Raber Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/