Archives for May 2013

Edamame Salad with Corn & Quinoa

Edamame Salad with Corn & Quinoa
From Marcel's Monthly Newsletter, COOK CREATE CELEBRATE: May 2013
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Ingredients
  1. 2 cups frozen, shelled edamame (defrosted)
  2. 1 cup corn (fresh or frozen)
  3. 1 1/2 cup cooked, cooled quinoa (leftover works well)
  4. 1 green onion, sliced
  5. 1 red sweet bell pepper, diced
  6. 1 Tablespoon minced fresh cilantro
  7. 2 Tablespoons olive oil
  8. Juice of 1/2 lemon (about 1 - 1 1/2 Tablespoons)
  9. Juice of 1/2 lime (about 1 Tablespoon)
  10. 1/4 teaspoon salt
  11. 1/4 teaspoon chili powder
  12. 1/4 teaspoon dried thyme
  13. 1/8 teaspoon freshly ground black pepper
  14. Dash cayenne
Instructions
  1. In a large bowl, combine the edamame, corn, quinoa, green onion, red pepper and cilantro. In a small bowl, whisk together the olive oil, lemon and lime juices, salt, chili powder, black pepper, thyme and cayenne until combined. Drizzle over the salad and toss to coat. Cover and chill until ready to serve. Serves 4 main or 8 side dishes.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Karen’s Smoked Salmon Pizza

Karen's Smoked Salmon Pizza
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Ingredients
  1. 2 - 12 inch Boboli pizza crusts
  2. Olive oil
  3. 8 oz. cream cheese, room temp.
  4. 1/2 cup finely chopped shallots
  5. 1/4 cup drained capers
  6. 2 Tablespoons chopped fresh dill
  7. Juice of 1/2 lemon
  8. 3/4 lb. sliced smoked salmon
Instructions
  1. Preheat oven to 450 degrees. Drizzle crusts with olive oil, season with pepper and bake for 10 minutes. Let cool slightly. Meanwhile, in medium bowl, combine cream cheese, shallots, 2 Tablespoons capers, 1 Tablespoon dill and the lemon juice. Spread cream cheese mixture on the crusts. Top with the smoked salmon, remaining 2 Tablespoons capers and 1 Tablespoon dill.
  2. Cut into wedges.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Karen’s Pineapple Salsa

Karen’s Pineapple Salsa
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Ingredients
  1. 1 whole pineapple, diced
  2. 2 Jalapeno peppers, diced
  3. 2-3 green onions, chopped
  4. 1 Tablespoon cilantro
  5. Juice from 2 limes
  6. ½ teaspoon cumin
  7. Salt to taste
Instructions
  1. Mix all ingredients. Serve with chips or on fajitas or fish tacos. Enjoy!
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Teri’s Rhubarb Muffins

Teri’s Rhubarb Muffins - 3 Ways
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Chinese 5-Spice Muffins Ingredients
  1. 2 cups flour
  2. 3/4 cup sugar
  3. 2 1/2 teaspoons baking powder
  4. 1 teaspoon Chinese 5-Spice
  5. 1/2 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 1 cup Greek yogurt
  8. 8 Tablespoons unsalted butter, melted and cooled slightly
  9. 2 large eggs
  10. 1 teaspoon vanilla extract
  11. 1 1/2 cups 1/4-inch diced rhubarb (about 1/2 #)
For the topping
  1. 3 Tablespoons sugar
  2. 1/2 teaspoon Chinese 5-Spice
Lemon Ginger Rhubarb Muffins Ingredients
  1. Omit Chinese 5-Spice and add...
  2. 2 Tablespoons chopped candied ginger
  3. Zest of 1-2 lemons
  4. 1 Tablespoon candied lemon peel
  5. Top with Salt Sisters Lemon Sugar
Orange Vanilla Rhubarb Muffins Ingredients
  1. Omit Chinese 5-Spice and add...
  2. Zest of 1 orange
  3. 2 Tablespoons candied orange peel
  4. 1 teaspoon each vanilla and vanilla bean paste
  5. Top with Salt Sisters Vanilla Sugar
Instructions
  1. Pre-heat oven to 400 degrees. In a large mixing bowl, combine flour, sugar, baking powder, dry spices, baking soda, salt and zest if using. Whisk to blend. In a medium bowl, whisk together the yogurt, melted butter, eggs, vanilla and vanilla bean paste, if using, until smooth.
  2. Lightly stir the yogurt mixture into the dry ingredients with a spatula until the batter just comes together; do not over mix. Gently stir in the diced rhubarb and citrus peel, if using. The batter will be very thick.
  3. Divide the batter among the muffin cups, using the back of a spoon to settle the batter into the cups. The batter should mound a bit higher thanthe tops of the cups. Sprinkle a generous amount of topping over each muffin.
  4. Bake until pick inserted comes out clean, about 18 minutes for medium muffins or 7-10 for mini muffins. Let cool in pan for 5 minutes then lift out of pan. Yields 12 medium muffins or 20-24 mini muffins.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Shared Plates by Chef Kelly Sears

For the inaugural blog post on the new Marcel’s website, I am going to share a story with you about shared plates.  As the weeks and months unfold, this space will allow us to share with each other a bit of insight into our world through food; the ingredients we choose, the recipes we try, adjust, re-try, the voice we can offer and the listening we can do.  Share our plate; at Marcel’s we’re serving up good food, good conversation and a bit more about the people we are as we cook, create, and celebrate.

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