Cucumber-Feta Toasts May 23, 2016 by Jill Foucre Leave a Comment Cucumber-Feta Toasts 2016-05-23 16:03:01 Print Ingredients ½ baguette 6 t. extra-virgin olive oil 3 ounces feta ½ t. fresh lemon juice coarse salt and ground pepper 1 small English cucumber, thinly sliced crosswise Instructions Preheat oven or toaster oven to 450 degrees. Split baguette lengthwise and lightly brush cut sides with 2 teaspoons olive oil. Bake until golden around edges, 5 minutes. Meanwhile, in a small bowl, mash together feta, 4 teaspoons oil, and lemon juice with a fork. Season with salt and pepper. Spread feta mixture evenly over toasted baguette and top with cucumber slices. Season with salt, pepper, lemon juice, and a drizzle of oil. Cut into pieces to serve. Adapted from Martha Stewart Appetizers Adapted from Martha Stewart Appetizers Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Jam Jar Cocktail May 18, 2016 by Jill Foucre Leave a Comment Jam Jar Cocktail 2016-05-18 18:41:49 Serves 1 Print Ingredients 3 oz. vodka ½ a lime, squeezed and dropped into cocktail shaker ¼ oz. Luxardo Maraschino Originale 1 t. American Spoon® Blueberry-Lime Preserves lemon-lime soda Instructions hake all ingredients in a cocktail shaker, pour over ice, and top with a splash of lemon-lime soda. Adapted from American Spoon Adapted from American Spoon Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Eggplant Parmesan September 30, 2015 by Jill Foucre Leave a Comment Eggplant Parmesan 2015-09-30 16:33:02 Print Eggplant Parmesan 2 medium eggplants, about 1 1/2 lbs. (675 g) cut crosswise into 1/2-inch slices olive oil, about 3 T. kosher salt Red Pepper Tomato Sauce (recipe below, or whatever tomato sauce you love) Parmigiano-Reggiano, freshly grated Breadcrumb Topping 1 cup fresh breadcrumbs 1/3 cup freshly grated Parmigiano-Reggiano 2 T. olive oil 1/2 t. kosher salt pepper to taste Red Pepper – Tomato Sauce 2 red bell peppers, stemmed and seeded 2 beefsteak tomatoes (to yield about 2 cups chopped) water, about 1/2 cup kosher salt freshly cracked pepper fresh basil leaves, (1/4 to 1/2 cup loosely packed) 2 T. butter, room temperature 1-2 T. olive oil Eggplant Parmesan Preheat oven to 450 degrees. Line a baking sheet with parchment then drizzle some oil over top and spread out with your hand. Lay the eggplant slices in a single layer — use two baking sheets if necessary. Season generously with salt and pepper. Flip the slices, season with salt and pepper. Drizzle more olive oil over top. Bake until golden brown, 15 to 20 minutes. Remove pan from oven, flip slices, bake for 15 more minutes. Set aside. Reduce oven temperature to 400 degrees. Meanwhile, toss breadcrumbs with 1/3 cup grated parmesan cheese, 2 T. oil, salt and pepper. Set aside. Into a circular gratin dish (about 9 inches in diameter) or a 9-by-9-inch or similar baking pan, spoon a small amount of sauce, then add a thin scattering of Parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. Top with breadcrumb mixture. Bake until eggplant mixture is bubbly and top is golden, 25 minutes or so depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated. Red Pepper Tomato Sauce Dice the peppers. Depending on the size, you will have about 2 cups. Place in a medium-sized saucepan or pot. Dice the tomatoes. Again, depending on the size you should have about 2 cups. Add to the pot. Pour in 1/2 cup water and turn heat to high. Season with salt and pepper to taste. I have been using about 1 teaspoon of kosher salt. Bring to a simmer, then turn heat down to medium high. Set a timer for 25 minutes. After about five minutes, the tomatoes and peppers will begin to release their juices, and the whole mixture should be bubbling. Adjust the heat if necessary so that the mixture stays at a constant bubble — medium to medium-high should do it. Stir every five minutes or so to make sure the tomatoes and peppers are not sticking to the bottom of the pan. If they are, add water by the 1/4 cup. After about 25 minutes or more or less — when the peppers and tomatoes are tender and nearly all of the liquid has evaporated and the tomatoes and peppers are beginning to stick to pot — add the basil to the pot, give it a stir, then transfer the contents of the pot to a food processor or blender. Blend until smooth. Add as much butter and olive oil as you like. Blend again until smooth. Taste. Adjust seasoning as necessary. Adapted from Alexandra's Kitchen / Jamie Oliver Adapted from Alexandra's Kitchen / Jamie Oliver Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Strawberry Lemon Sorbet September 10, 2015 by Jill Foucre Leave a Comment Strawberry Lemon Sorbet 2015-09-10 17:44:38 Print Ingredients 1 lemon, seeded and roughly chopped 1 or 2 lemons, juiced (1/4 cup) 1 cup sugar ½ cup water 6 cups frozen unsweetened strawberries Instructions Place lemon, lemon juice, water, and sugar into a blender. Blend until smooth. Add strawberries. Blend until smooth. Serve immediately or transfer to a lidded container in the freezer until serving. By Maureen McHugh Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Fruit Hand Pies September 10, 2015 by Jill Foucre Leave a Comment Fruit Hand Pies 2015-09-10 17:32:26 Yields 12 Print Crust* 2 ¼ cup flour 2 T. sugar ½ lb. unsalted butter (2 sticks), well-chilled, cut into small pieces ¼ - ½ c. ice water ½ tsp. salt Pies 2 cups fruit (blueberries, peaches, nectarines, plums, a mix of several, cut into 1/4” pieces – do not chop berries) 2-3 T. sugar zest of 1 lemon, lime, or ½ orange juice of 1 lemon, lime or ½ orange pinch of salt 1 T. cornstarch pastry for crust 1 egg, lightly beaten sugar Crust In bowl of food processor, combine flour, sugar and salt. Pulse several times to combine. Add butter and pulse until mixture resembles coarse meal, with some larger chunks remaining. (Or by hand, cut in butter with a pastry blender). Add ice water (begin with just ¼ c.) in slow stream and mix just until dough holds together. If too crumbly, add more water 1 T at a time and mix. Do not over-mix or over process. Divide dough in half and place each half on plastic wrap. Shape into flattened rectangle. Refrigerate 1 hour or overnight. Pies Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. Set aside. In large bowl, mix together fruit, sugar, zest and juice, salt and cornstarch; mix until combined. Set aside. On a lightly floured surface, roll out 1 piece of dough to a 16”x11” rectangle. Trim edges. Cut into 6 rectangles. Place these on baking sheet and store in refrigerator until ready to use. Brush edges of rectangle with water, mound about 2 Tablespoons of fruit in the center, fold dough over and press edges to seal. Crimp with fork. Place each pie on parchment lined baking sheet, brush with egg wash and sprinkle with sugar. Cut slits in top. Bake hand pies, rotating sheet halfway through until juices bubble and pastry is golden brown, about 30 min. Notes *Crust for 1 2-crust pie or 12 hand pies By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/