Archives for April 2017

Rainbow Vegetarian Pad Thai with Peanuts and Basil

Rainbow Vegetarian Pad Thai with Peanuts and Basil
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For the Pad Thai
  1. 4 ounces brown rice noodles (you can get stir-fry type noodles or Pad Thai noodles - and usually that's half a box)
  2. 1 zucchini
  3. 1 red pepper
  4. half of a yellow onion
  5. 2 carrots
  6. 2 tablespoons oil
  7. 1 egg, beaten
  8. ½ cup peanuts, chopped
  9. ½ cup fresh herbs like cilantro, green onions, and basil, chopped
For the Sauce
  1. 3 tablespoons fish sauce (or vegan fish sauce substitute)
  2. 3 tablespoons brown sugar (or sub another sweetener)
  3. 3 tablespoons chicken or vegetable broth
  4. 2 tablespoons white vinegar
  5. 1 tablespoon soy sauce
  6. 1 teaspoon chili paste (sambal oelek)
Instructions
  1. Place the uncooked noodles in a bowl of cold water to soak.
  2. Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces (or spiralize them, too, if they're big enough).
  3. Shake up the sauce ingredients in a jar.
  4. Heat a tablespoon of oil over medium high heat. Add the veggies - stir fry with tongs for 2-3 minutes or until tender-crisp (if they are not spiralized, they might need longer). Be careful not to overcook them - they'll get soggy and heavy. Transfer to a dish and set aside.
  5. Add another tablespoon of oil to the pan. Drain the noodles - they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg - pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.
  6. Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Versatile Veggie Sauté

Versatile Veggie Sauté
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Ingredients
  1. ½ cup soy sauce
  2. ¼ cup American Spoon Farmhouse Relish
  3. 1 tablespoon cornstarch
  4. 2 tablespoons vegetable oil
  5. 1 leek (white part only), cut in ½ inch slices
  6. 1 bunch broccolini, cut into bite-size pieces
  7. 1 head bok choy, cut into bite-size pieces
  8. 1 cup snow peas, trimmed
  9. 1 cup snap peas, trimmed
  10. 1 bunch green onions, chopped
  11. 1 cup shiitake mushrooms, halved
  12. ½ cup carrots, chopped
  13. 1 bunch asparagus, woody ends discarded and cut into bite-size pieces
  14. 3 cloves garlic, minced
  15. pinch of crushed red pepper flakes
Instructions
  1. In a bowl, whisk together soy sauce, relish, and corn starch.
  2. Heat the oil in a large skillet over high heat. Add the leek, broccolini, and bok choy to the skillet and cook for two minutes, stirring occasionally. Add the remaining vegetables, garlic & red pepper flakes. Continue cooking until still slightly crunchy, another 3 or 4 minutes.
  3. Add the soy sauce mixture and bring to a boil. Once the sauce starts to thicken, remove from heat and stir to coat the vegetables.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Spicy Ginger Pork Noodles With Bok Choy

Spicy Ginger Pork Noodles With Bok Choy
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Ingredients
  1. 12 ounces baby bok choy (3 or 4 small heads)
  2. 1 inch piece ginger root
  3. Kosher salt
  4. 4 ounces flat rice noodles
  5. 2 tablespoons peanut oil
  6. 1/2 pound ground pork
  7. 3 tablespoons low-sodium soy sauce
  8. 4 teaspoons rice wine vinegar
  9. 1/2 cup thinly sliced scallions
  10. 2 garlic cloves, finely chopped
  11. 1/2 - 1 fresh fresno chile or jalapeño, seeded if desired, thinly sliced
  12. 2 tablespoons toasted sesame seeds
  13. 1 teaspoon sesame oil, more for drizzling
  14. Cilantro and/or torn basil, for serving
Instructions
  1. Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop.
  2. Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.
  3. Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 8-10 minutes. Season with salt, 1 tablespoon soy sauce and 1 teaspoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
  4. Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, ginger, garlic and chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.
  5. Toss noodles, remaining 2 tablespoons soy sauce and 1 tablespoon rice vinegar into the pan. Cook until just warmed through.
  6. Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs.
Adapted from New York Times
Adapted from New York Times
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

And So This Is 60… by Dana Williams

Monday, April 3rd. I turned 60 years old. 21,900 days. That’s a lotta days.

People often laugh (okay, at me) when I tell them that I usually wake up with a song in my head but it’s true. It will stay in my head most of the day. Sometimes I’ll add it to our Spotify list at Marcel’s, often having it deleted by one of my beloved coworkers as soon as I turn my back. Seriously, who doesn’t love “One Less Bell To Answer” by The 5th Dimension? Anyway, the last few weeks before the big day,  I was consistently waking up to John Lennon’s “And So This Is Christmas” only it had morphed into “And So This Is 60.” It became a sort of mantra of accomplishments and disappointments, changing at any given moment, all sung to myself to that comforting tune.

The second half of my 59th year was pretty momentous on a very personal level. On Wednesday, October 26th, I decided that enough was enough and that entering my 60’s at 200+ pounds was probably a really bad idea. Major change was needed. With the guidance and support of a wonderful doctor, my husband and sons and one coworker (Hi, Anne), I quietly made the life adjustments needed. My days (mostly, just in case anyone reading this has seen the celebratory birthday pics!)  have consisted of fresh fruits, vegetables and lean protein. BOOM! That’s it. I stayed on the QT until people started to notice – it took about 30 pounds or so – and then I became an open book. One of the things that I find interesting is the assumption that for someone who loves food and cooking as much as I do, this must be a miserable journey! Nothing could be further from the truth. Actually, loving to cook has made this process far less painless than one would think. You just need to get creative.


One small piece of equipment that I invested in is a traditional two-tiered  bamboo steamer that we carry at Marcel’s. It offers endless variations using fresh veggies, fish and chicken. I line the baskets with fresh kale, cabbage or Swiss chard, pile loads of vegetables in the top basket and nestle my protein in the bottom basket. I place the steamer in my wok to which I’ve added two inches of broth and twenty to thirty minutes later a complete meal is ready. I’ll add a side of grains or potatoes for my family and everyone’s happy!

So, here I am – 50 pounds down with 15 – 20 to go. I’ve never felt better. I walk two to five miles daily. My darling husband gave me my first new bike in 40 years for my birthday. “And So This Is 60.”  Bring it.

Lemon Curd Tart

Lemon Curd Tart
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Tart Shell
  1. ¾ cup butter, room temperature
  2. ½ cup sugar
  3. ½ teaspoon vanilla
  4. 1 ¾ cup flour
  5. pinch of salt
Lemon Curd
  1. 2-4 lemons
  2. 1 ½ cups sugar
  3. ¼ pound butter, room temperature
  4. 4 eggs, room temperature
  5. 1/ teaspoon salt
  6. 1 10” baked tart shell
Tart Shell
  1. Preheat oven to 350 degrees. In the bowl of an electric mixer, mix the butter and sugar together until they are just combined. Add the vanilla. Then add the flour and salt. Mix on low speed until the dough starts to come together. Press the dough into a 10” round tart pan, making sure the finished edge is flat. Chill until firm. Place a piece of parchment paper inside the chilled tart. Fill with rice or beans. Bake for 20 minutes. Remove parchment and beans, prick the tart all over with the tines of a fork, and bake again for 20-25 minutes more, or until lightly browned. Allow to cool to room temperature*.
Lemon Curd
  1. Remove the zest from 2 of the lemons, being careful to avoid the white pith.Squeeze enough lemons to make ½ cup juice. Put the zest in a food processor and add the sugar. Process for 2-3 minutes, until the zest is very finely minced. Add the butter, then the eggs, one at a time. Finally, add the lemon juice and salt. Mix until combined. Pour the mixture into a 2 quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The curd will thicken at about 175 degrees. Remove from heat.
  2. Fill the tart shell with the warm lemon curd** and allow to sit at room temperature.
Notes
  1. *Can be made 1 day ahead. Makes one 10” tart shell or 5 4 ½” tart shells.
  2. **Can substitute limes, oranges or grapefruit for equal measures of the lemon zest and juice.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

White Bean Kale Salad with Tahini Dressing

White Bean Kale Salad with Tahini Dressing
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Garlic Croutons
  1. 2 cups white or wheat bread, cubed (day old is best)
  2. 1/4 cup olive oil (or other neutral oil, such as grape seed or avocado)
  3. 1/4 teaspoon garlic powder
  4. 1/4 teaspoon sea salt
  5. 1/4 teaspoon black pepper
Beans
  1. 1 15-ounce can white or butter beans, rinsed and drained
  2. 1 tablespoon fresh lemon juice
  3. 1 tablespoon olive oil
  4. 1/4 teaspoon sea salt
  5. 1 tablespoon fresh parsley, chopped, plus more for topping
Salad
  1. 10 ounces kale, chopped, large stems removed
  2. 2 tablespoons fresh lemon juice
  3. 1 tablespoons olive oil
  4. 1 tablespoon maple syrup
  5. Pinch each sea salt + black pepper
  6. 1 clove garlic, minced
Dressing
  1. 1/3 cup tahini
  2. 1 clove garlic, minced
  3. 3-4 tablespoons fresh lemon juice
  4. 1-2 tablespoons maple syrup
  5. Pinch each sea salt + black pepper
  6. Hot water to thin
Instructions
  1. Preheat oven to 325 degrees F. Add bread cubes to a large mixing bowl. In a separate bowl, whisk together oil, garlic powder, sea salt and pepper, and pour over bread. Toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more. Spread on a bare baking sheet and bake for 15-20 minutes, or until golden brown. Flip/stir at the 10-minute mark to ensure even baking. Set aside.
  2. In the meantime, add drained beans to a small mixing bowl and add lemon juice, olive oil, sea salt, and fresh parsley. Toss to combine. Set aside.
  3. Add kale to a large mixing bowl with lemon juice, olive oil, maple syrup, salt, pepper and minced garlic. Use your hands to massage the kale and break down its texture a bit, and to season the salad.
  4. To prepare dressing, add tahini, garlic, lemon juice, maple syrup, sea salt and pepper to a small mixing bowl. Whisk to combine, then add hot water to thin until pourable. Taste and adjust seasonings as needed. Set aside.
  5. Lastly, add beans, croutons, and 3/4 of the dressing to the kale and toss to combine. Serve with any additional dressing and garnish with vegan parmesan cheese (optional).
Notes
  1. Best when fresh. If serving later, store dressing and croutons separately.
Adapted from The Minimalist Baker
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Lemon Cream Scones

Lemon Cream Scones
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Ingredients
  1. 3 cups flour
  2. 8 tablespoons cold unsalted butter, cut into small cubes
  3. 1/3 cup sugar
  4. 1 tablespoon baking powder
  5. ¼ teaspoon salt
  6. ¾ cup heavy cream, plus 3 tablespoons for egg wash
  7. 2 large eggs, and 1 more for egg wash
  8. 2 tablespoons finely grated lemon zest
  9. 1 ½ teaspoons vanilla
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment.
  2. In a food processor or large bowl, combine flour, butter, sugar, baking powder and salt. Blend in butter until mixture resembles a coarse meal. In a separate bowl, whisk together ¾ cup cream, 2 eggs, lemon zest, and vanilla. Add cream mixture to flour mixture and mix just until incorporated. Turn onto a floured work surface and form into a flat disc, about 8”across for large scones; or form 2 discs about 4-5” across each for smaller scones. Cut each disc into 8 wedges and transfer to baking sheet.
  3. In a small bowl, whisk together the remaining egg and the 3 tablespoons cream to make an egg wash. Brush scones with the wash and sprinkle with sugar. Bake until tops or golden brown and firm, 20-25 min.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Easy Easter Entertaining

Entertain with these delightfully easy gourmet “recipes!”  Artfully combine top-quality ingredients with some of our favorite condiments in store for a beautiful springtime buffet.Baguette Slice with Terrapin Ridge Beet Horseradish Mustard and Thinly Sliced Roast Beef

Cucumber Slice with Marché’s Lemon Ricotta, Smoked Salmon and 
American Spoon Caper & Dill Relish

Deviled Eggs* with La Boîte Urfa Turkish Chili Pepper
*Kelly Sears’ Deviled Egg Base Recipe

Baguette Slice with Lara’s Balsamic Onion Jam and Thinly Sliced Smoked Tenderloin

Mini Lemon Scones with Rare Bird Strawberry Rhubarb Jam

American Spoon Bloody Marys

Wolf Moon Hibiscus Spritzers

Pasta Shells with Artichoke Cream and Smoked Chicken

Pasta Shells with Artichoke Cream and Smoked Chicken
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Ingredients
  1. One 8-ounce jar oil-packed artichokes, drained*
  2. Salt and freshly ground pepper
  3. 2 cups heavy cream
  4. 1 tablespoon fresh lemon juice
  5. 1/2 pound medium pasta shells
  6. 3/4 pound skinless smoked chicken breast**, cut into strips
  7. 1 pint cherry tomatoes, quartered
  8. 2 tablespoons finely chopped chives
Instructions
  1. In a small saucepan, season the artichokes with salt and pepper and simmer them in the cream over moderately low heat until very tender, about 12 minutes. Transfer the artichokes and cream to a blender and purée. Add the lemon juice and season with salt and pepper.
  2. In a large saucepan of boiling salted water, cook the pasta until al dente. Drain the shells and return them to the pan. Add the artichoke cream, smoked chicken, tomatoes and chives; season with salt and pepper. Transfer to bowls and serve.
Notes
  1. *Or use frozen artichokes. Do not use the tangy marinated artichokes.
  2. **Make your own smoked chicken breast using Cameron's Stovetop Smoker.
Adapted from Food and Wine Magazine
Adapted from Food and Wine Magazine
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/