Archives for January 2017

Chicken Soup with Ricotta Dumplings

Chicken Soup with Ricotta Dumplings
Serves 8
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Ingredients
  1. 3 quarts, plus 1 cup chicken stock
  2. 2 carrots, thinly sliced
  3. 2 stalks celery with leaves, thinly sliced
  4. 1 large yellow onion
  5. ½ cup fresh parsley, chopped
  6. 2 teaspoons salt
  7. ½ teaspoon freshly ground pepper
Dumplings
  1. 2 cups flour
  2. 3 teaspoons baking powder
  3. 1 teaspoon salt
  4. 2 eggs
  5. ½ cup part skim ricotta cheese
  6. ¼ cup low-fat milk
  7. 1 tablespoon fresh thyme, finely chopped
  8. 1 tablespoon fresh parsley, finely chopped
Instructions
  1. In a large pot combine stock, carrots, celery, onions and parsley, maintaining a minimum depth of 4” of liquid for the dumplings to float. Bring to a boil over medium heat then reduce to a simmer. Salt and pepper to taste.
  2. To make the dumplings, sift the flour, baking powder and salt together. In a small bowl, combine the eggs, ricotta, milk and herbs; add to flour mixture. Stir just until dough holds together. Using a tablespoon, form dumplings into balls and drop into boiling broth. Cook 15 minutes.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

White Pizzas with Arugula

White Pizzas with Arugula
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For the dough
  1. 1 1/4 cups warm (100 to 110) water
  2. 2 packages dry yeast
  3. 1 tablespoon honey
  4. 3 tablespoons good olive oil
  5. 4 cups all-purpose flour, plus extra for kneading
  6. Kosher salt
For the garlic oil
  1. 1/2 cup good olive oil
  2. 4 cloves garlic, sliced
  3. 5 sprigs fresh thyme
  4. 1/4 teaspoon crushed red pepper flakes
For the topping
  1. 3 cups grated Italian fontina cheese (8 ounces)
  2. 1 1/2 cups grated fresh mozzarella cheese (7 ounces)
  3. 11 ounces creamy goat cheese, such as Montrachet, crumbled
For the vinaigrette
  1. 1/2 cup good olive oil
  2. 1/4 cup freshly squeezed lemon juice
  3. Freshly ground black pepper
  4. 8 ounces baby arugula
  5. 1 lemon, sliced
Dough
  1. Combine the water, yeast, honey, and 3 tablespoons olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of the flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
Garlic oil
  1. Place 1/2 cup olive oil, the garlic, thyme, and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
Pizza
  1. Preheat the oven to 500 degrees. (Be sure your oven is clean!)
  2. Dump the dough onto a board and divide it into 6 equal pieces. Place them on a sheet pan lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
  3. Press and stretch each ball into an 8-inch circle and place 2 circles on each parchment-lined sheet pan. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.) Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with Fontina, mozzarella, and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
Vinaigrette
  1. Whisk together 1/2 cup of the olive oil, the lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and serve immediately.
Adapted from Barefoot Contessa Back to Basics by Ina Garten
Adapted from Barefoot Contessa Back to Basics by Ina Garten
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Peppadew Peppers with Creamy Lemon and Chive Goat Cheese Spread

Peppadew Peppers with Creamy Lemon and Chive Goat Cheese Spread
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Ingredients
  1. 8 ounces goat cheese
  2. 8 ounces cream cheese
  3. zest of 2 lemons
  4. ¼ cup chives, finely chopped
  5. 2 tablespoons honey
  6. peppadew peppers
Instructions
  1. Combine goat cheese, cream cheese and lemon zest. Fold in chives. Pipe mixture into peppers. Drizzle with honey.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Champagne Punch

Champagne Punch
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Ingredients
  1. 2 cups apple cider
  2. ¼ cup sugar
  3. 1 mesh teaball with mulling spices
  4. 1 bottle champagne or sparkling wine
Instructions
  1. Combine apple cider, sugar and teaball with mulling spices in pan and bring to the boil. Simmer until sugar is dissolved. Chill.
  2. Just before serving, add champagne.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Chicken, Mushroom and Wild Rice Soup

Chicken, Mushroom and Wild Rice Soup
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Ingredients
  1. 2 tablespoons butter
  2. 1 medium onion, chopped
  3. 2 stalks celery, chopped
  4. 3 carrots, chopped
  5. ½ pound fresh mushrooms, chopped
  6. ¼ cup flour
  7. ¾ teaspoon salt
  8. ¼ teaspoon pepper
  9. 3 cups chicken stock
  10. 1 cup cooked wild rice
  11. 1 teaspoon minced fresh parsley
  12. 3-4 cups cooked chicken, diced
Instructions
  1. In a deep saucepan, melt the butter over medium heat. Add the onion, celery and carrot and sauté for 3 minutes, or until onion is wilted. Lower the heat to medium-low, add the mushrooms, and cook 5 minutes longer. Add the flour, salt and pepper and cook until the mixture bubbles and begins to turn golden. Add the stock; cook and whisk until thick and smooth. Add the wild rice, chicken and parsley and heat through.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Sausage, Cannellini and Tomato Ragout with Rosemary-Parmesan Polenta

Sausage, Cannellini and Tomato Ragout with Rosemary-Parmesan Polenta
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Ingredients
  1. 6 ounces hot Italian sausage
  2. 1 tablespoon olive oil
  3. 1 cup chopped onion
  4. 1 tablespoon tomato paste
  5. 2 garlic cloves
  6. 1/3 cup dry red wine
  7. ¾ cup chicken stock
  8. ¼ teaspoon salt
  9. ¼ teaspoon pepper
  10. dash of crushed red pepper
  11. 1 (14.5 oz.) can diced tomatoes, un-drained
  12. 1 (15 oz.) can cannellini beans, rinsed and drained
  13. 2 teaspoons chopped fresh oregano
Polenta
  1. 3 cups water
  2. ½ teaspoon salt
  3. 1 cup coarse cornmeal or polenta corn grits (Bob’s Red Mill)
  4. 1-2 tablespoons Parmesan
  5. 1 tablespoon butter
  6. 1 teaspoon minced rosemary
  7. salt to taste
Instructions
  1. Heat a large skillet over medium-high heat. Add oil. Add sausage to pan; cook until browned, stirring to crumble. Add onion; sauté 3 minutes. Add tomato paste and garlic; cook 1 minute, stirring frequently. Add wine; cook 1-3 minutes, scraping pan to loosen browned bits. Stir in stock and next 5 ingredients (through beans); reduce heat to medium-low and simmer 8-10 minutes or until slightly thickened. Stir in oregano. Serve with Polenta.
Polenta
  1. Bring water and salt to boil; gradually stir in cornmeal. Reduce heat and simmer gently, stirring frequently to prevent sticking, until mixture is very thick, about 30 minutes. Stir in butter, salt, Parmesan and rosemary.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

No Bake Granola Bars

No Bake Granola Bars
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Ingredients
  1. 1 heaping cup packed dates, pitted
  2. 1/4 cup maple syrup, agave nectar, or honey
  3. 1/4 cup creamy salted natural peanut butter or almond butter
  4. 1 cup roasted unsalted almonds, loosely chopped
  5. 1 1/2 cups rolled oats
  6. 2 tablespoons sunflower seeds
  7. optional additions: chocolate chips, dried fruit (Jill used dried cranberries), vanilla, etc.
Instructions
  1. Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency.
  2. Toast your oats (and almonds if raw) in a 350 degree F oven for 10-15 minutes or until slightly golden brown.
  3. Place oats, almonds and dates in a large mixing bowl - set aside.
  4. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
  5. Once thoroughly mixed, transfer to an 8x8-inch baking dish or other small pan lined with plastic wrap or parchment paper so they lift out easily.
  6. Press down firmly until uniformly flattened - use something flat, like a drinking glass, to press down and really pack the bars, which helps them hold together better.
  7. Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15-20 minutes.
  8. Remove bars from pan and chop into 10 even bars (or 9 squares). Store in an airtight container for up to a few days.
Notes
  1. Can store in freezer
Adapted from Minimalist Baker
Adapted from Minimalist Baker
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

This Week at Marcel’s: June 19th – 25th

Vintage photo of Pepere and staffHappy Father’s Day to all the dads, grandpas, uncles, brothers, and father figures in our lives. Coincidentally, today is also Marcel’s birthday (he was born in 1898) so it seemed fitting to share a picture of him today. He is the one with his arms folded, third from the left. The best guess is that this is the kitchen team from a restaurant Marcel worked at in the late 1920s in Rhode Island, shortly after he came to the United States. He was a fine grandpa (we called him Pepere) and I was so happy to share dinner with his son, my father Jacques, today. So much love to them both.
 
On to planning your next event? Let the experts at Marcel’s bring our new in home private chef business, Maison, to you. Whether it’s an intimate dinner party, an outdoor barbecue, a bridal shower, or a rollicking cocktail party, we bring the chef, the staff and the party to you.  Get more details at 630-790-8500 or email paul@marcelsculinaryexperience.com.

MAISON - we bring the chef to you

Here’s what’s happening in our kitchen this week: 

 

Mid Kids Camp: Farm to Table with Chef Jamie Bordoshuk for 9 – 11 year olds starts Monday with the early session from 11 am  – 1 pm and the late session from 2 – 4 pm. Seats are available in a few sessions. Click here to see all of the opportunities. 

 

Thursday, June 22nd 6:30 – 9 pm Hands On Havana Nights with Chef Robin Nathan $85 Two Seats Available

 

Saturday, June 24th 6:30 – 9 pm Cocktail Party with Interactive Demonstrations Summertime Scotch Cocktails and Juicy Steaks with Chef Paul Lindemuth $80 Seats Available

 

Sunday, June 25th 11:30 am – 2 pm Hands On Of the Moment Cooking: Farmers Market Fresh with Chef Dave Sahs $70 Seats Available

 

Give us a call at 630-790-8500 to get on the Waiting List for these Sold Out classes:

 

Friday, June 23rd 6:30 – 9 pm Hands On Aperitivi: Snacking on Rome with Chef Dave Sahs $85

 

 Come Cook Create and Celebrate at Marcel’s!

A New Year and a New Focus in the Kitchen by Paul Lindemuth

The holiday decorations are taken down and packed away. The last of the Christmas cookies are eaten. And now I’m finally able to move forward to the first weekend that does not involve the responsibility of entertaining or being entertained! It was a very busy season of holiday cooking and baking with so many lists that needed checking and re-checking with a work-related event on the calendar nearly every day.

If you’re like me, a New Year brings a new focus to so many aspects of everyday life and it’s a good time to bring that focus to our homes and kitchens. Here are some thoughts (OK….resolutions) that I’m bringing into our kitchen and home in 2017:

BRIGHTEN UP YOUR KITCHEN

You’ve spent so much time in the kitchen and looked at the same four walls and all the surfaces for hours on end. January is a great time to give your kitchen a good cleaning from top to bottom. And when you’ve finished that chore, create a new focal point with a planter of bright green herbs on the counter or a new food photo hung on the wall or a new cookbook displayed in a book holder.

GET ORGANIZED

This is a great time to open all the cabinets and drawers and take control of the clutter. Kitchen tools are often thrown into a drawer in haste when you’re busy, so pull everything out to clean up and organize. The same holds true for cabinets and drawers with ingredients and spices that may be past their prime. Toss that stuff out and get a fresh start.

EAT MORE HEALTHILY

 Begin with small goals that are easily achievable on an everyday basis. Start packing a healthy lunch to take to work. Grab an apple for your snack to ease into eating more nutritiously. Once you’ve conquered the small steps add more healthy habits like cutting back on bad carbs and sugar until you’re eating more healthily regularly.


MAKE TIME FOR FAMILY

I think we’ve all had our fill of office parties, holiday feasting and revelry. Before the New Year gets too busy, make sure to set aside time for family. Block off some time that’s reserved just for activities at home. Eating together around the dining table is a great way to bring focus back to home and family.  Please enjoy this beautiful and vibrant recipe around the table together!

Baked Whitefish with Coconut-Cilantro Sauce
Serves 4
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Ingredients
  1. canola oil spray
  2. four 6-ounce whitefish fillets
  3. 1/4 teaspoon kosher salt
  4. 1/2 cup light reduced-fat coconut milk
  5. 1/2 cup cilantro leaves
  6. 1 teaspoon peeled chopped fresh ginger
  7. 1/2 teaspoon garam masala
  8. 2 garlic cloves
  9. 1 small jalapeño pepper, seeded and chopped
  10. fresh cilantro leaves for garnish
Instructions
  1. Preheat the oven to 425 degrees F. Spray a 9x13-inch baking pan with canola oil spray. Sprinkle the fish with the salt and place it in the pan.
  2. In the jar of a blender combine the coconut milk, cilantro, ginger, garam masala, garlic and jalapeño. Pulse until fairly smooth.
  3. Pour the mixture over the fish. Bake until the fish is just opaque in the center, about 15 minutes.
  4. Transfer the fish to heated plates. Garnish with more cilantro and serve right away.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/