BIG, Bold and Beautiful by Jenny Lorish April 10, 2019 by Jill Foucre Leave a Comment Springtime: a season to renew, refresh and hit the restart button. Nothing brings a smile to my face like a beautiful springtime day. The birds are chirping, plants are popping out of the ground, the smell of the air is crisp and clean, the sun feels warmer and everyone seems happy. After a long, cold winter, I’m always ready for a celebration. Getting together with friends and family for some of the seasons fresh fruits and vegetables, flowers, and libations is the best way I can think to do a toast and welcome all that is new. Recently, my family went to Newport Beach, CA for Spring Break. Everything was green and lush. The sun was shining everyday and it felt, as my son Thomas says, “like a blanket on my skin”. We had many adventures and saw some beautiful sights. We also ate most of our meals at restaurants. There are many wonderful places to eat in SoCal. Before we left for our trip, we planned out the places we really wanted to hit. Many were recommended by family who live there. What surprised me most was that every restaurant was super healthy and had many vegetarian and vegan choices. Being pescatarians, my husband and I had no problems at all. Fresh fish, fresh veggies, fresh everything. One of my favorite things to do when I return home, is to recreate some of the recipes of the food we ate. Ceviche, salads, grilled fish tacos, etc. At one restaurant we ordered the crudité bowl. When it came to the table I laughed out loud. It was a huge bowl stuffed full of beautiful vegetables with an olive tapenade sauce and a tzatziki sauce for dipping. We devoured it. It was so fresh and crunchy, and with the sauces it had the perfect umami. If you want to get your children to eat their vegetables, this presentation will do it! Now that we are back, I’m ready to start my re-creations and celebrate Spring with my friends and family. First on the menu is sure to be the crudité bowl. Next, will surely be many of the delicious and amazing food and drink we enjoyed. But I really want to share this, oh so easy, but oh so BIG Crudité Bowl recipe with you. It’s not really a recipe per se, as it is an arrangement, customized how you like. I will be sure to make this ahead of time in one of the biggest and prettiest bowls I own. My version will include long leafs of romaine lettuce stacked vertically in the bowl to start. Then, whole peeled smaller carrots, and radishes with some of the tops left on. I will also add spears of cucumber, vertically sliced red and yellow peppers, and one minute blanched green beans. (Recipes for the dips, below) So, I’m going to go ahead, invite my favorite friends and family, set glorious table and go BIG! At Marcel’s, we celebrate Spring with fresh new merchandise for decorating and outfitting your kitchen with style. We have all the kitchen tools and gadgets to help get you started, BIG beautiful bowls included. We also host many cooking classes to help you be the best cook and entertainer amongst your family and friends. Stop in and let us help you with your Springtime entertaining! Tapenade & Tzatziki Dip 2019-04-11 00:27:09 Print Ingredients Tapenade Dip 1/2 cup black olive, puréed 3 big bunch basil, puréed Juice of 1 lemon 1/2 cup avocado oil or extra virgin olive oil Tzatziki Dip Two 7-ounce containers Greek yogurt (like Fage Total) 1/2 English cucumber, diced Juice of 1 lemon 1 tablespoon white wine vinegar 1 tablespoon minced fresh dill 1 clove minced garlic Salt and freshly ground black pepper, to taste Tapenade Dip Mix all ingredients well. Can be made up to a week ahead of time. Tzatziki Dip Mix all ingredients well. Can be made 1 or 2 days ahead of time. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
An Ode to Onions by Brandy Fernow August 22, 2018 by Jill Foucre Leave a Comment Sometimes when I’m teaching a class, I hear someone say “I don’t like onions.” My ears perk up and I can’t wait to change their mind! Generally the dislike is because of the texture or flavor of raw onion. Onions are certainly aggressive in flavor when raw, but cooking them creates a sweetness and tender texture that will only embellish a dish! I love working with onions – the most common aromatic and essential ingredient that adds depth and flavor to so many dishes. The onion family includes bulb or globe onions, pearl onions, cipollini, shallots, leeks, scallions, chives and their cousin – garlic. Collectively they belong to a plant species called alliums. In my classes, one of the most common “Ah-hah” moments is learning how to correctly dice an onion. I will break it down below. 1. Cut the STEM end off and leave the ROOT end on. The root end is your friend! 2. Place the onion cut-side down on the cutting board and slice it in half lengthwise through the root. You should have two halves and the root should still be on. You wouldn’t cut off your friend, would you? 3. Peel the onion halves – you have two edges to work with, so it’s easy-peasy. 4. With the root end toward the back of the cutting board, slice lengthwise at even intervals, stopping just short of the root end. 5. Turn the onion and holding the root end, slice horizontally toward the root, again at even intervals. The pieces will fall away as you slice, leaving only the root end, your friend that held the onion together while dicing. I can guarantee this will yield uniform shaped pieces for even cooking, but I can’t guarantee you won’t be crying at the end. Cutting onions can cause watery eyes or even crocodile tears so guests also love this tip: Freeze the onion for 20 minutes before chopping – it helps contain the sulfuric compounds that make our eyes water. I always have a variety of onions on hand, as well as bread, cheese and cream – the makings of a classic bread pudding. So I’m sharing a favorite savory bread pudding recipe. I guarantee even those who “don’t like onions” will enjoy the delicious aromas and flavors created from some of the best alliums – leek, shallot, chives and garlic. Savory Leek and Fontina Bread Pudding 2018-08-22 22:58:05 Serves 4 Print Ingredients 1 1/2 cups cubed baguette, sourdough or ciabatta bread 1 tablespoon butter 1 small leek, white and light green parts only, sliced thin 1 small shallot, minced 1 garlic clove, minced 1 teaspoon fresh thyme 2 tablespoons chopped chives 3/4 cup grated Fontina 1/4 cup grated Parmesan 3/4 cup heavy whipping cream 2 eggs 1 tablespoon lemon juice 1 teaspoon salt 1/2 teaspoon pepper Instructions Preheat oven to 400 degrees. Place bread cubes in an even layer on a parchment lined sheet tray and toast for 6-8 minutes until dry and just lightly browned. Remove and let cool. Melt the butter in a medium sauté pan. Add the leek and shallot; cook over medium-high heat until softened, about 3-5 minutes. Add the garlic and thyme and cook for 1 minute. Transfer leek mixture to a large bowl and add the chives, Fontina and Parmesan. Fold in the toasted bread. Whisk cream, eggs, lemon juice, salt and pepper in a medium bowl. Pour custard mix into bread/leek mixture and stir to combine. Scoop bread pudding mixture into a casserole dish and bake in the oven for 20-25 minutes. The custard should be set and the top lightly browned. Garnish with additional chives. Notes You can add wild mushroom or asparagus to this as well. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Summer Vegetable Gratin June 28, 2018 by Jill Foucre Leave a Comment Summer Vegetable Gratin 2018-06-28 16:41:25 Serves 4 Print Base 1 garlic clove, minced 1 15 ounce can tomato sauce 2 teaspoons italian seasonings Gratin Ingredients 2 large beefsteak tomatoes 1 red onion 1 large eggplant 1 zucchini 1 summer squash 8 ounces fresh mozzarella cheese 4 sprigs fresh thyme Salt and pepper, to taste Instructions Preheat oven to 375 degrees. Stir together base ingredients in a 9x13 inch baking dish. Wash the vegetables. Cut each vegetable into 1/2 inch slices. Arrange vegetables and cheese over base, alternating colors. Top with fresh thyme, salt and pepper to taste. Cover with foil and bake for 39 minutes. Remove foil and bake another 15 minutes. Notes This is a great side dish and can also be a main served over pasta. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Vegetarian Street Tacos March 13, 2018 by Jill Foucre Leave a Comment Vegetarian Street Tacos 2018-03-14 00:40:41 Print Ingredients 1 ripe peeled avocado 1/4 cup chopped fresh cilantro 1/2 cup mexican cream (crema), greek yogurt or sour cream 3 tablespoon finely chopped red onion 1/2 cup red cabbage, shredded 1 lime 1 teaspoon honey 1 tablespoon adobo sauce (from canned chipotle chiles) 1 ear of corn 2 tablespoons olive oil 1 cup sliced portabella mushrooms 1 cup black beans 1 package small “street” style corn tortillas 6 tablespoons crumbled Cotija or feta cheese Fresh cilantro, chopped Instructions Place avocados in a blender; add crema, chopped cilantro, lime juice from 1/2 lime, salt and pepper, to taste, blend until smooth and creamy, set aside. Combine red onion, shredded cabbage, lime juice from 1/2 lime, and honey, salt and pepper, to taste. Toss together and set aside. Char corn on open flame of the stovetop, turning with tongs. Cool and cut off the cob, set aside. Heat heavy pan to medium-high heat. Add oil to pan; swirl to coat. Add mushrooms; sauté 5 minutes, or until most of liquid evaporates. Add in corn and black beans; sauté 4 minutes or until tender. Stir in adobo sauce, and salt and pepper to taste. Place warm tortilla on plate. Spread 1 1/2 tablespoons avocado mixture in center of each tortilla. Top with slaw, 1/4 cup mushroom mixture, 1 1/2 teaspoons cheese and cilantro leaves, if desired. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Mushroom Ragout Over Grilled Polenta January 31, 2018 by Jill Foucre Leave a Comment Mushroom Ragout over Grilled Polenta Cakes 2018-01-31 17:23:27 Print Ingredients 1 package Frontier Soups Corn Polenta mix (or other dry polenta) 1/2 cup butter 1 small yellow onion, finely diced 1 clove garlic, minced 1 pound mixed wild mushrooms (shiitake, oyster, chanterelle), cleaned and sliced 1 pound baby bella mushrooms, cleaned and sliced 1 tablespoon minced fresh thyme 1 tablespoon fresh sage salt and pepper, to taste 1/4 cup heavy cream browned butter sauce (See below) 1/2 cup toasted hazelnuts, course chop 1/2 cup parmesan cheese (to serve) Instructions For polenta, follow directions according to Polenta package. Set aside. In a large heavy skillet melt the butter on medium heat. Add the onion and garlic and saute until fragrant and translucent, about 5 minutes. Add in the mushrooms, thyme and sage, cook over medium high heat until the mushrooms start to release their liquid. Add salt and pepper, continue to cook another 15 minutes until mushrooms begin to caramelize. Add in the cream, and bring the mixture to a simmer. Taste and adjust salt if desired. Set aside and cover to keep warm. Slice your polenta into squares, or use a biscuit cutter to cut shapes. Use grill pan to grill polenta cakes over medium-high. Grill the cakes until golden brown grill marks on both sides and warmed through, about 5 minutes per side. Top the grilled polenta cakes with warm mushroom ragout, browned butter, hazelnuts fresh herbs and parmesan cheese and serve immediately. Enjoy! Browned Butter Sauce Place butter in a small, heavy-bottomed saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low for about 5 minutes. Whisk in white wine vinegar (it will foam up) until it becomes golden brown and smells nutty, about 3 minutes. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/