Tomato and Caramelized Onion Tart September 10, 2015 by Jill Foucre Leave a Comment Tomato and Caramelized Onion Tart 2015-09-10 17:00:39 Yields 2 Print Tart Shell 12 T. butter, cold 2 cups all-purpose flour ½ t. salt ¼ t. baking powder 4 ½ oz. cream cheese, cold 2 T. ice water 1 T. cider vinegar Filling 2 T. oil 2 T. butter 1 t. salt 3 sweet onions 1 t. thyme Mixed cherry tomatoes 1 cup mozzarella cheese 1 cup Manchego cheese Instructions Cut butter into cubes, wrap in saran wrap and freeze for 30 minutes. Place flour, salt, and baking powder in a gallon plastic bag and freeze for 30 minutes. In a food processor, blend the flour mixture for a minute. Cut the cream cheese into 3 or 4 pieces and add the flour mixture. Process for a minute or so until the mixture resembles coarse meal. Add frozen butter cubes and pulse until butter is the size of peas. Add the water and vinegar and pulse another 10-12 times. Spoon the crumbly mixture into 2 Ziploc bags. Knead mixture until it holds together. Wrap with saran, flatten into a rectangle and refrigerate for 45 minutes. In a large nonstick sauté pan, add the oil, butter, salt, onions and thyme over medium high heat. Stir often for 10 minutes. If onions begin to brown at all, turn temperature down. After 10 minutes, drop temperature to low and continue sautéing for 20 more minutes until tender. Roll out dough and press into tart shells. Prick with a fork, 8 times. Freeze for 20 minutes. Bake empty shells for 15 minutes. Add ½ the cheese to each tart shell; top with ½ the onions, then half of the tomatoes. Cover the crust edges with foil and bake for about 15-20 minutes. Let rest for 10 minutes prior to slicing. By Heidi Kise Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Summer Panzanella Salad with Beans, Corn, Beets, Burrata and Croutons September 10, 2015 by Jill Foucre Leave a Comment Summer Panzanella Salad with Beans, Corn, Beets, Burrata and Croutons 2015-09-10 16:52:49 Print Ingredients Candy beets ½ cup basil leaves ¼ cup oil ½ t. salt Velour purple beans, trim one end Mirai Bi Color sweet corn, shucked ¼ cup oil 4 slices of country bread, hand torn Burrata or fresh mozzarella 8 oz. Arugula Instructions Heat oven to 400. Trim ends of beets and lay on a piece of foil (no more than 4 beets per packet). Drizzle a little oil on beets and season with salt and pepper. Wrap package tightly and place on a parchment lined sheet tray. Roast for 20 – 60 minutes depending on size of beets. Beets should be fork tender. When cool enough to handle, remove skin and slice into ¼” slices. (Optional to wear gloves.) Bring a large pot of water to boil and add 1 T salt. Prepare an ice bath in a medium bowl. Place basil leaves into a mesh strainer and dunk into boiling water for 10 seconds. Immediately plunge into ice bath for 10 minutes. Wring out all water from basil by squeezing it. Put basil into Vitamix with ¼ c. oil and ¼ t. salt. Blend until smooth. Either use puree as is on the salad or strain oil and just use the oil on the salad. If straining, reserve the basil pulp for another use. In a large sauté pan, heat ¼ cup oil over medium heat, add croutons and stir to thoroughly coat with oil. Season with salt and pepper and continue sautéing about 5 minutes, stirring occasionally until crisp on the outside, tender in the middle. Drop sweet corn into boiling water for 3 minutes. Remove corn from water with tongs and cut off core when cool enough to handle. Season with salt and pepper. Drop beans into boiling water for 2 minutes, remove and strain. Season. When ready to eat, squeeze lemon on arugula and season with salt and pepper. Lay on bottom of platter. Artfully arrange beans, corn, beets and cheese on top of arugula. Drizzle with basil oil, sprinkle with croutons and eat! By Heidi Kise Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
“You Pick the Berry” Trifle August 28, 2015 by Jill Foucre Leave a Comment "You Pick the Berry" Trifle 2015-08-28 11:17:28 Print Trifle 1 pound cake (recipe below) 2 cups vanilla pudding (1 recipe, recipe below) 2 pints berries whipped cream Grand Marnier or orange juice (optional) Basic Pound Cake 1 2/3 cups cake flour or all-purpose flour ½ t. salt 2 sticks butter, softened but still firm 1 ½ cups sugar 5 large eggs, room temperature 1 ½ t. vanilla extract 1 t. lemon zest Vanilla Pudding ½ cup sugar 2 T. cornstarch 1/8 t. salt 2 cups milk 2 egg yolks, slightly beaten 1 T butter 1 t. vanilla Pound Cake Heat oven to 325 degrees. Grease and flour a 9x5 loaf pan. Sift together flour and salt. Place butter in bowl of mixer and beat until smooth, light-colored, and creamy. Gradually add sugar and beat until almost white and very fluffy. Add eggs one at a time, beating after each addition. Add the vanilla and lemon zest. Add the flour in three additions, folding it into the mixture with a rubber spatula until the batter is well mixed. Pour into prepared pan and bake for 1 hour and 10 min. The top will be split and nicely browned and a tester will come out clean. Turn cake out onto cooling rack. Vanilla Pudding In medium saucepan, combine first 3 ingredients. Gradually add milk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. In a small bowl, blend about 1/3 of hot mixture into egg yolks. Return to saucepan, blend well. Cook until mixture bubbles, stirring constantly. Remove from heat; add butter and vanilla. Cool. To assemble trifle Cut cake into slices. Brush with Grand Marnier or orange juice, if desired. Cut into cubes. Layer in a glass bowl: ½ cake, ½ pudding, ½ berries, ½ whipped cream, repeat. Variations Lemon Pound Cake and Blueberries Brownies or Chocolate Pound Cake, Chocolate Pudding, Raspberries Ginger Pound Cake and Blackberries Gingerbread, Lemon Curd, Whipped Cream By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pasta with Tomato Water, Basil and Garlic August 25, 2015 by Jill Foucre Leave a Comment Pasta with Tomato Water, Basil and Garlic 2015-08-25 11:56:28 Serves 4 Print Ingredients 4 ripe tomatoes, large dice 1 - 1 1/2 t. coarse kosher salt 12 ounces bucatini or spaghetti 10 cloves of garlic 1 cup basil, cut into ribbons 3 ounces butter, cut into chunks Olive oil, as needed Parmesan, grated (optional) Instructions Season the tomatoes with the salt and toss them well. Put a big pot of water on to boil. When it comes to a boil, add a generous pinch of salt. Smash the garlic with the flat side of a knife, give it all a few rough chops with the knife and set them a side in a small bowl. Cut the basil into ribbons or roughly chop it. Take a pinch of this basil, chop it finely, and add it to the tomatoes to season the tomato water. Heat a teaspoon or two of olive oil in a large sauté pan over medium heat, add the garlic and cook it until it is just beginning to brown around the edges and soften, a couple minutes. (Watch carefully so that it doesn't burn) Pour the tomatoes into a strainer over the garlic so that the tomato water will stream into the pan below. Set the strainer with the tomatoes into the bowl so they don’t drip on the counter, and swirl the sauce to bring it to a simmer. Meanwhile, cook the pasta and drain it. Add the butter while continuing to swirl or stir the sauce. Keep the sauce moving until all the butter is melted. Add the pasta and toss to coat the pasta evenly. Divide the pasta among four bowls and top with the tomatoes and basil. Add Parmesan if desired. Adapted from Michael Ruhlman Adapted from Michael Ruhlman 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/