Recipe of the Week from Marigold Lodge: Tartine of Pork with Celeriac Remoulade

Marigold Lodge chef David McClimans presents Tartine of Pork with Celeriac Remoulade. This tasty recipe serves four and won’t disappoint those who crave a big sandwich with a very sophisticated name.

Tartine of Pork with Celeriac Remoulade
1 baguette (about 2 ½ inches wide)
Extra virgin olive oil
Kosher salt
½ cup aioli
1 large bunch watercress, coarse stems removed
1 pound cold, cooked pork, thinly sliced
Freshly ground black pepper
1 tart apple, such as a Granny Smith, cored, quartered, and sliced into thin wedges
2 cups celeriac remoulade
1 tablespoon, plus 1 teaspoon minced chives
12 cornichons (dill gherkins)
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Recipe of the Week from Marigold Lodge: White Chocolate & Walnut Bread Pudding

Marigold Lodge chef David McClimans concludes this latest recipe series with White Chocolate & Walnut Bread Pudding.

White Chocolate & Walnut Bread Pudding
1 loaf brioche bread, cubed
¾ cup white chocolate, cut up into small pieces
8 whole eggs
2 cups half & half
1 cup milk
½ cup sugar
2 teaspoons cinnamon

Praline Topping
1 pound butter
2 cups sugar
2 cups walnut pieces
¼ cup corn syrup
1 teaspoon cinnamon

1. Coat a 2-inch high stainless steel pan with non-stick spray; add cubed brioche and level with the height of the pan.
2. Sprinkle the white chocolate pieces evenly over the brioche.
3. In a large bowl, combine the eggs, half & half, milk, sugar, and cinnamon. Mix well.
4. Add the mixture to the pan of brioche, making sure all the bread is moist.
5. Wrap it tight and refrigerate overnight.
6. In a mixer, combine butter, sugar, pecans, corn syrup, cinnamon, and nutmeg until well blended. Place in bowl, wrap, and set aside at room temperature until needed.
7. Preheat oven to 350 degrees Fahrenheit
8. Remove the pan of brioche from the refrigerator. Using a straight-edge spatula, spread the praline topping evenly over the brioche.
8. Place into the oven for about 40 minutes or until done.

Enjoy!

Recipe of the Week from Marigold Lodge: Breast of Duck Au Poivre

This recipe for Breast of Duck Au Poivre from Marigold Lodge chef David McClimans is très magnifique. It requires only a few ingredients and takes minutes to prepare. Pair it with risotto to create an elegant entrée.

Serves 6

Breast of Duck Au Poivre
6 8-ounce boneless duck breasts
4 tablespoons coarsely ground black pepper
3 tablespoons fresh thyme
3 tablespoons kosher salt

1. Place the duck breasts on a cutting board, skin side up. With a knife, slice four or five cuts across the skin. This will prevent the breast from turning up while cooking. The fat also will render faster.
2. Rub each duck breast with salt and thyme, and generously sprinkle them with black pepper.
3. Preheat a large skillet without oil. Place each duck breast skin side down. Sear until golden and crisp. CAUTION: The duck breasts render a lot of fat while they’re cooking. To prevent splattering and flair up, turn the stove’s flame off before turning each duck breast.
4. Place the duck breasts on a sheet pan and place into a preheated, 375-degree oven for 8 to 10 minutes.
5. Remove the pan from the oven and place it in a warm spot to rest for 5 minutes. Cut duck breasts into ½-inch slices and arrange on risotto.

Watch for another recipe from Marigold Lodge next week!

Recipe of the Week from Marigold Lodge: Frisee and Apple Salad

Fresh fall flavors shine in this recipe for Frisee and Apple Salad from Marigold Lodge chef David McClimans. Enjoy it as an appetizer or pair it with last week’s recipe for Curried Butternut Squash Bisque.

Frisee and Apple Salad
Serves 6

6 heads frisee lettuce
1 Granny Smith apple, sliced
1 Fuji apple, sliced
½ cup dried Black Mission figs
1 cup crumbled blue cheese
1cup roasted, salted walnuts

Walnut Vinaigrette
¼ cup apple cider vinegar
2 tablespoons sugar
1 cup walnut oil

Add vinegar, sugar, and oil to a food processor or blender and mix slowly. Pour vinaigrette into a container. Salt and pepper to taste.

Toss frisee lettuce, apples, figs, blue cheese, and vinaigrette together. Garnish with walnuts.

Watch for another recipe from Marigold Lodge next week!

Mirra — One in a Million!

Back in October, I attended a celebration for the build of our one millionth Mirra chair! What is so special about that? Well, the Mirra chair was the first product launched under our Design for the Environment protocol.

I asked Gabe Wing, Senior Environmental Manger for Herman Miller, what that means for the chair. He said it means that the design of this chair took into account the chemical makeup of the components, disassembly, and recyclable materials in the construction of the chair. That makes the sale of a million chairs in its eight-year history pretty special for everyone involved—as well as knowing that we contributed to the health of our environment one million times!

With the help of a web cam connection, the designers of the Mirra chair, Studio 7.5 in Berlin, Germany, and the entire Mirra production team were able to celebrate together and share stories about the ideas behind the design. The enthusiasm of the Studio 7.5 team was contagious!

Recipe of the Week from Marigold Lodge: Curried Butternut Squash Bisque

A fall favorite at our Marigold Lodge, this Curried Butternut Squash Bisque recipe from chef David McClimans is a savory starter any time of the year.

Curried Butternut Squash Bisque
3 pounds butternut squash, peeled and cut into 2-inch pieces
1 quart chicken stock or broth
1 medium onion, chopped
2 cups heavy whipped cream
1 tablespoon yellow curry paste
1 tablespoon olive oil

In a large, heavy bottom stock pot, sauté onions and curry paste in the olive oil. Combine squash and chicken stock in a 4-quart sauce pan and bring to a boil. Turn heat down and simmer for 35 to 45 minutes or until squash is tender. Let it cool for about one hour and place in the blender and puree until smooth. Pour back in the stock pot, add cream, and bring back to a boil. Reduce heat and simmer for an additional 20 minutes. Add salt and pepper to taste.

Watch for another recipe from Marigold Lodge next week!

Coming Out as Allies

Herman Miller’s LGBT Inclusiveness Resource Team recently asked employees to celebrate National Coming Out Day with them by displaying rainbow balloons in their offices.

The team hoped to have 50 balloons displayed around the company. Through simple word-of-mouth, the balloon requests quickly grew to over 160 balloons! The entire executive leadership team also requested them.

On October 11, balloons were delivered to employees and accompanied by a card that explained the meaning of the Coming Out Day celebration.

The team also shared the colorful and cheerful balloons with a local children’s hospital where the balloons brought a rainbow smile to staff, patients, and their families.

Employee Rick Westra contributed to this post.

Recipe of the Week from Marigold Lodge: New York Strip Steak au Poivre with Avocado Butter

Here’s one for the grill! This New York Strip Steak recipe from Marigold Lodge is sure to impress your friends and family. Try it with last week’s Green Bean Salad recipe to complete your entrée.

New York Strip Steak au Poivre with Avocado Butter
8 8-ounce strip steaks, seasoned with course ground pepper and salt
¼ pound soft unsalted butter
1 avocado, cubed
1 lemon, juiced

Avocado butter:
Place butter, avocado, and lemon juice in a food processor. Mix until smooth. Salt and pepper to taste. Use a rubber spatula to scrape the butter onto a long sheet of cellophane wrap (about 12 inches long). Roll up butter in the cellophane to form a log. Place in the refrigerator for one hour.

Season steaks and grill them to a desired temperature.

Slice butter into half-inch medallions and place on steaks.

Enjoy!

Recipe of the Week from Marigold Lodge: Green Bean Salad

This delicious Green Bean Salad recipe from Marigold Lodge is a perfect summertime side dish.

Green Bean Salad
3 pounds green beans, blanched
2 ears of fresh sweet corn, washed and cut off the cob
1 pint pear or grape tomatoes
½ small red onion, minced
½ cup balsamic vinegar
1½ cup olive oil

In a small mixing bowl, add vinegar and oil and mix well.
Set aside.

Add all the other ingredients in a large mixing bowl.

Add vinaigrette and toss.

Salt and pepper to taste.

Enjoy!

Recipe of the Week from Marigold Lodge: Cantaloupe and Tomato Soup

  Celebrate the abundance of summertime produce with a recipe from our Marigold Lodge for Cantaloupe and Tomato Soup.

Watch for another recipe from Marigold Lodge next week!

Cantaloupe and Tomato Soup

Serves 8.
Preparation time: 20 minutes.

4 small ripe cantaloupes
6 ounces orange juice concentrate
4 large tomatoes, peeled and cored
½ teaspoon cinnamon
1 cup whipping cream
½ cup Grand Marnier
Mint sprigs to garnish

Peel cantaloupes and remove the seeds.
Cut into 1-inch chunks.

Puree cantaloupe and tomatoes in a blender or processor until smooth.
Stir in remaining ingredients, except mint, and mix well.

Chill thoroughly.

Serve in chilled stemmed glasses or glass bowls.
Garnish with mint sprigs.

Click here for more recipes from Marigold Lodge.