Snickerdoodle Blondies November 19, 2014 by Jill Foucre Leave a Comment Snickerdoodle Blondies 2014-11-19 12:20:19 Print Ingredients 2-2/3 c. flour 2 t. baking powder 1 t. salt 1 t. cinnamon ¼ t. ground nutmeg 2 cups packed brown sugar 1 cup unsalted butter, room temperature 2 eggs 1 T. vanilla extract 2 T. granulated sugar 2 t. cinnamon ½ t. nutmeg Instructions Preheat the oven to 350 degrees. Lightly grease a 9x13-inch baking pan; set aside. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated. Spread the dough evenly into the pan. Combine the granulated sugar, cinnamon, and nutmeg in a small bowl and sprinkle evenly over the top of the batter. Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting. Notes Store in an airtight container at room temperature By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Gravy from Pan Drippings November 18, 2014 by Jill Foucre 2 Comments Gravy from Pan Drippings 2014-11-18 14:30:57 Yields 4 Print Ingredients Roasted chicken, turkey or other meat Kosher salt Freshly ground pepper Fresh thyme 3 - 5 c. chicken stock (depending on amount of juice from roast) ½ cup white wine 2 - 6 T. butter (depending on amount of fat from roast) 6 T. all purpose flour Instructions After you have taken the roast out of the oven, transfer it to a platter and tent it loosely with foil. While it is resting, put the roasting pan on the stove. Transfer whatever liquid is in the roasting pan to a glass measuring cup and let it settle (or use a fat separator). Separate the fat and the juices. Save the juices to add later. If you have six tablespoons of fat, add them back to the roasting pan. If you don’t have 6 tablespoons, supplement with enough butter to make 6 tablespoons total. Turn up the heat to medium high. Use ½ cup of white wine or broth to loosen the drippings from the bottom of the pan. Heat the pan over low heat and whisk in 6 tablespoons of flour. Cook the mixture, whisking constantly, for 5 minutes. The roux will be light brown when it is finished. Add saved juices from roasting pan and enough broth to total 5 cups of liquid in a steady stream and continue whisking. Whisk in any juices that have accumulated on the roast’s resting platter as well. Continue to whisk to desired thickness. Taste and add salt and pepper as needed. Finish with a tablespoon of fresh thyme leaves. By Kelly Montgomery Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Stay Merry with Marcel’s by Kathy Malpede November 18, 2014 by Jill Foucre Leave a Comment The holidays, yes, I know. The very thought of them can induce a slight facial tic. I’m also aware that if you are reading this, you’ve also read numerous articles on how to pull off a Martha Stewart-esque stress-free holiday season. I too love fiction. You have the talking points of a peaceful holiday season memorized: Remember what is important. I go to great lengths to make sure I have beautiful wrapping paper and wrapping accessories for all gifts. I won’t let it bother me that my presents under the tree are wrapped in Sunday’s auto section. (I love my husband but it has happened.) Learn to say no and preface it with “Unfortunately.” (“Unfortunately, no, the elf on the shelf can’t make it this year!” is going to be my personal holiday goal.) Meditate, pray, red wine, whatever works for you. (The red wine was my idea.) Let Marcel’s help. And here’s how: Marcel’s classes are a great gift for kids, parents, friends, and a sure hit for family grab bags. A gift card with our class calendars can be beautifully wrapped. You can even call ahead and we will have it waiting for you. Holiday Gift Boxes – We have our new beautiful Marcel’s branded boxes that can be filled with food of your choosing, or choose from our hand-crafted selections below. These make the perfect corporate gift and can be shipped. Call ahead and we will have it ready for you. (Are you seeing a pattern here?) Meat and Cheese Platters – Do you need an appetizer for a party or a family dinner? We can help you create a beautiful meat and cheese platter and pair it with the perfect wine. If you are taking it to a holiday party, put it on one of our many cheeseboards and there’s your hostess gift. And yes, call ahead, we will even run it out to your sleigh.
Let’s Talk Turkey By Paul Lindemuth November 14, 2014 by Jill Foucre Leave a Comment The phrase “let’s talk turkey” is something that got started in the US and was first recorded in 1824. But it likely goes far further back than that, perhaps to contact between Native Americans and settlers where conversation often centered on the supply of wild turkeys since Indians were said to have inquired whenever they met a colonist, “you come to talk turkey?”. The meaning of the phrase has changed throughout the years and often refers to speak frankly, discuss hard fact and get down to business. Given that Thanksgiving centers around turkey (usually not wild ones these days) and so many hard facts swirling around the preparation of said bird for the Thanksgiving feast, let’s get down to business. Traditions abound in every household where families gather around the table expecting to see their favorite foods that typically only appear all together once a year; mashed potatoes and an ocean of gravy, green beans, sweet potatoes, cranberries, pumpkin pies and more. And at the center of this feast is the succulent roasted turkey with crispy skin. Growing up I remember my father bringing home a fresh turkey from our local small town butcher shop. Together, he and my mother would start by cooking the giblets, onions and carrots in broth the night before Thanksgiving to turn into gravy. On Thanksgiving Day the bird would get stuffed, doused in butter, seasoned and put into the oven. What seemed like an eternity later it came to the table all brown and beautiful and would be expertly carved by my father. It was picture perfect. Sadly, what I remember years later was overcooked, dry breast meat (my favorite part….and the favorite of many), rather gummy stuffing from the cavity and a platter of uneaten dark meat that was probably a bit underdone. I know this scenario is mirrored in many homes today. I’ve been asked many times “how do YOU cook your turkey?”. My answer now is I don’t cook a whole turkey. The romantic scenario of that perfect bird being carved table-side is often overshadowed by the reality of the unevenly cooked meat and the messy, cumbersome carving process. My solution? A perfectly roasted, juicy, crispy skinned turkey breast. I always roast a couple legs as well, separately, to satisfy the dark meat lovers. The result is succulent and easily carved to be presented on a beautifully garnished platter. The quick high temperature roasting is admittedly a bit daunting the first time and yields a spattered oven interior. But the results far outweigh the bit of mess. And once you experience the flavor and texture of this cooking method, I think you will never go back. Happy Thanksgiving! Perfect 60-Minute Roast Turkey Breast 2014-11-14 05:41:45 Serves 6 Print Ingredients one 5 ½ to 6 pound whole turkey breast, thawed if frozen olive oil kosher salt freshly ground black pepper Instructions Position oven rack to the second level from the bottom. Preheat oven to 475 degrees F. Place the turkey breast side up on a large rimmed baking sheet. Rub lightly with olive oil and season with kosher salt and freshly ground black pepper. Roast the turkey for 55 to 60 minutes, or until the skin is crisp and brown and the juices run clear. Remove the turkey from the oven and tent with foil. Allow to rest for 10 minutes before carving. Using a long carving knife, remove the breast halves from the bones. Carve each breast across the grain into thick slices and serve. By Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Smoky Braised Beef Chili with Cornbread Dumplings November 12, 2014 by Jill Foucre Leave a Comment Smoky Braised Beef Chili with Cornbread Dumplings 2014-11-12 14:25:24 Serves 8 Print Ingredients 4 lbs. cooked and pulled boneless short ribs or pot roast* 1 large onion, small dice 2 carrots, small dice 1 t. cumin 1 t. coriander 1 t. smoked paprika 1 t. salt 1 t. pepper 2 large garlic cloves, minced 1 T. tomato paste 1 large chipotle pepper, chopped 2 cups chocolate bock or other dark beer 1 cup beef stock 2 T. balsamic vinegar 1 cup grape tomatoes, roasted 1 can black beans, un-drained 1 can cannellini beans, un-drained Cornbread Cheddar Dumplings 1½ cups flour 1 T. baking powder 1 cup cornmeal 1½ cups buttermilk 1 cup white cheddar ½ cup cilantro, chopped Instructions In a large Dutch oven, heat olive oil and sauté onion and carrots. Once vegetables begin to sweat, add in all spices. Cook 5-6 minutes. Add in garlic and tomato paste and cook an additional minute. Add a half cup of the beer, scraping the brown bits off the bottom of the pan. Once most of the liquid has been absorbed, add the remaining beer, beef stock, and balsamic; bring to a boil. Reduce heat to medium and add tomatoes, beans, and short ribs**. Simmer 15 minutes to meld flavors. Combine dumpling ingredients and drop onto top of chili. Cover and place in a 400 degree oven for 15 minutes Notes *Method to braise short ribs: Season with salt and pepper, brown on both sides, remove from pot and add chopped onion, carrot, 2 celery and soften. Add short ribs back into pot. Braise 3/4 covered with liquid of choice (ideas: beef or chicken stock and enhance with beer or wine). You can cook in a pressure cooker (40 minutes) or a Dutch oven (300 degrees for 2 hours). Remove the meat and use an immersion blender to puree liquid and vegetables. You can use that stock for the recipe. **Additional stock may be necessary to ensure meat and vegetables are submerged By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/