Make it an Event by Jill Foucré August 24, 2013 by Jill Foucre Leave a Comment A number of years ago when the first twinklings of Marcel’s started to emerge in my mind, the part that I was in love with was the prospect of having cooking classes. I love to cook and entertain, I love to try new things, experiment with new recipes and techniques and make as many of the ingredients as possible from scratch. When I would attend classes at recreational cooking schools, I always learned something, had fun, had a great meal and was in the company of those who also shared my love of cooking and great food. Marcel’s clearly evolved into both a cooking school and a beautiful retail store and I am so glad we can offer both and that they complement each other so well. I love everything about Marcel’s but my heart is in the kitchen. Since we opened almost two years ago we have held 368 classes and have had 113 private events – and have had over 6,000 students in our kitchen! The private events have been something I didn’t fully anticipate when we were initially planning Marcel’s. I thought we would do some events like this but not nearly the scope and quantity. For private groups we have done everything from kid’s birthday parties to bachelorette parties and bridal showers to corporate groups (including some fun competitive formats!) to couples to friends to families. We like to tailor to the customer’s needs so we don’t have predetermined menus — we set a date, I book a chef, we plan menus, and then we’re ready for a great event! From personal classes for two people to cocktail party-style events for 60 and everything in between, we can format something for everyone. We also love to do add ons like favors or flowers or personalized aprons. Recently we held our first ever open house for event and meeting planners to spread the word about Marcel’s and we have joined the Dupage Convention and Visitors Bureau so we can become a destination for those looking for the best venues in the area. And in the process, so many people are also discovering downtown Glen Ellyn — we regularly hear “I had no idea Glen Ellyn had such a great downtown!” I am excited to be the host site for so many fun, memorable events – it truly embodies our quest to help everyone cook, create, and celebrate.
Seared Scallops with Julienned Leeks and Ginger Cream August 23, 2013 by Jill Foucre Leave a Comment Seared Scallops with Julienned Leeks and Ginger Cream 2013-08-23 10:30:24 Print Ingredients 1 ½ pounds large sea scallops, trimmed 5 Tablespoons unsalted butter (plus additional butter if needed) 1 cup julienne leeks (white part only) 2 Tablespoons finely chopped leeks (white part only) 1 ½ Tablespoons finely chopped fresh ginger 1/3 cup dry white wine 1 Tablespoon freshly squeezed lime juice 2/3 cup heavy cream salt freshly ground black pepper Instructions Pat the scallops dry with a clean kitchen towel. In a large non-stick skillet melt 1 tablespoon of the butter over moderately high heat. Add just enough scallops to fit in the pan without crowding. Sear for 2 to 3 minutes on each side, until well browned and the centers are just cooked through. Transfer the scallops to a plate. Cover and keep warm. Repeat with the remaining scallops. Wipe out the pan with a paper towel. Melt 2 Tablespoons of the butter over medium heat. Add the julienned leeks and cook, stirring, for 4 to 5 minutes, just until the leeks begin to color. Transfer the leeks with a slotted spoon to another plate and set aside. Melt the remaining 2 Tablespoons of butter in the skillet over medium heat. Add the minced leeks and cook for 30 seconds. Add the ginger, white wine, lime juice and any accumulated juices from the scallops. Cook to reduce the liquid by one-half. Stir in the cream and cook, swirling the pan, for 3 to 4 minutes or until the sauce is slightly reduced. Season to taste with salt and freshly ground black pepper. Arrange the scallops on 4 heated serving plates. Spoon some of the sauce over the top of the scallops and garnish each serving with some of the julienned leeks. By Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Grilled Chicken and Raja Pizza August 23, 2013 by Jill Foucre Leave a Comment Grilled Chicken and Raja Pizza 2013-08-23 10:26:47 Yields 8 Print Ingredients For the Pizza Dough 1 Package Rapid rise yeast 1 Cup Warm water (105-110) 2 teaspoons Sugar 2 Tablespoons Olive Oil 1 Tablespoon Whole wheat flour 1 teaspoon Table salt 2 Cups Bread flour For the Topping 6 Tablespoons Olive oil 4 Cloves garlic ¼ teaspoon Crushed red pepper flakes 1 Pound shredded/chopped cooked chicken 3 Large roma tomatoes, seeded and chopped 3 Poblano chiles, roasted 4 Cups Grated Fontina cheese Instructions Pour the yeast into the work bowl of a food processor or stand up mixer. Add half the water and a pinch of the sugar, and whisk. Let stand 5 minutes to proof the yeast. When the mixture looks foamy, add the remaining water, sugar, oil, wheat flour and salt, stirring to blend. Whisk in half the flour, then stir in the remaining flour. Process the dough (or blend with dough hook) for 1 minute, or until the dough begins to clear the sides of the work bowl, adding more flour as needed. Remove the dough, knead a few more times, then place in an oiled bowl and let rise, covered for one hour. Punch dough down, cut into quarters and let rise again. Roll each dough piece into a 6” round and stack between sheets of parchment or waxed paper. Refrigerate until ready to use. Meanwhile, bring the olive oil to a slow simmer in a saucepan and add the garlic and crushed red pepper flake. Immediately remove from heat and let cool to room temperature. To roast the poblanos, place them directly on your gas stove’s burner grate and heat over a medium flame, turning frequently, until darkly charred. Cover with a kitchen towel and let steam for 10-15 minutes, then peel off and discard the outer layer of skin. (Don’t do this under running water.) Slice the peppers into thin strips (about ¼” wide.) Have all the remaining topping ingredients ready to go. Preheat a grill or grill pan over medium-high heat. Place the dough rounds directly onto the grill grate and grill until marked and golden, about 2-4 minutes. Turn and brush with the garlic-olive oil. Strew each round with some of the tomatoes, poblano slices, chicken pieces and fontina cheese. Close the grill or cover the grill pan with a large pan. Cook 3 minutes longer, or until the cheese begins to soften. Remove the pizzas from the grill. Cut into 6ths and serve. Notes Rajas is a classic Mexican dish of roasted poblano chiles with tomatoes and melted, buttery cheese. This grilled pizza combines leftover chicken with the flavors of rajas. By Robin Nathan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Grilled Chicken & Arugula Salad with Cippolini Onion Honey Marmalade August 20, 2013 by Jill Foucre Leave a Comment Grilled Chicken & Arugula Salad with Cippolini Onion Honey Marmalade 2013-08-20 11:30:04 Print Ingredients 4 boneless, skinless chicken breast 10 oz. arugula or mixed greens 1½ lbs. cippolini onions, peeled 6 Tablespoons butter 4 teaspoons honey 2 oz. sherry vinegar 4 teaspoons chopped thyme Salt and pepper Instructions Add a small amount of oil to sauté pan and heat over medium-high flame. Once pan is hot, add chicken and sauté 3-4 minutes per side depending on thickness of the cut. Remove from pan, let cool before slicing. Combine the onions and butter in a sauté pan and cook over low heat until golden brown; add honey and vinegar. Cover with a lid and bake at 325 degrees until tender, about 15 to 20 minutes. Season with thyme, salt, and pepper and cut into rough medium dice or alternately pulse in a food processor for desired texture. To plate: Lay a bed of arugula or mixed greens on salad plate, top with sliced chicken, and drizzle with marmalade Notes Bittersweet bulbs of the grape hyacinth taste and look like small onions – sometimes referred to as wild onions. For peak flavor, slow simmer or braise By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
South Carolina Cooked Cole Slaw August 20, 2013 by Jill Foucre Leave a Comment South Carolina Cooked Cole Slaw 2013-08-20 11:26:03 Yields 1 Print Ingredients 1 Head of Red Cabbage Sliced 1 Head of Green Cabbage Sliced 1 Red Onion Sliced Thin 1 Carrot Shredded 2 Green Onions Sliced Thin ¼ teaspoon ground Coriander ¼ teaspoon smoked Paprika ¼ teaspoon Garlic powder ½ teaspoon Celery Salt ¼ teaspoon dried Oregano ¼ teaspoon dried Thyme ¼ teaspoon Pepper ½ cup granulated Sugar ½ cup of Apple Cider ¼ cup of Apple Juice Instructions Combine cabbage, red onion and carrots in glass mixing bowl. Place spices, sugar, apple juice and apple cider into a sauce pan. Bring liquids to a boil. Allow to boil for 1 minute. Reduce heat to a simmer and allow to simmer for 15 minutes. Bring the ingredients to a boil and simmering for 15 minutes allow the ingredients to release and combine flavors. After 15 minutes of simmering, allow the liquid to cool for 10 minutes and pour over cabbage, carrot and red onion mixture. Place coleslaw in refrigerator, allow to cool before serving. Garnish with green onions, and check seasonings. By Pete Trusiak Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/