Sweet Potato Rolls November 11, 2014 by Jill Foucre Leave a Comment Sweet Potato Rolls 2014-11-11 11:44:31 Print Ingredients 3 cups whole wheat flour 3 cups flour 2 pkg. dry yeast (4 ½ t.) 1 1/2 cups warm water 1/3 cup brown sugar 1 1/4 t. salt 1/2 cups soft butter 2 eggs 1 cup cooked, mashed sweet potato Instructions Combine flours. In the bowl of a stand mixer, mix water, yeast, sugar, salt, butter, eggs, sweet potatoes and 2 cups of the flour with the whisk. Now using the hook attachment, add the remainder of the flour to make a smooth and soft dough*. Place dough in greased bowl and cover with greased plastic wrap. Refrigerate overnight. One hour before baking, roll each half into a 16” circle about 1/4” thick (for smaller rolls, divide each half into half again and roll out into smaller circle 1/4” thick). Cut each circle into 16 wedges (pizza cutter works well). Roll up each wedge beginning at wide end. Place on greased baking sheet with point on bottom. Cover and let rise for about 40 minutes. Bake at 350 degrees for 10-20 minutes (depending on size of rolls) until lightly browned. Notes *Depending on the water content of your sweet potato, you may need to add a touch more flour. Yields 32 large rolls or 64 small rolls Can bake ahead and freeze. Warm in oven before serving. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Say “Cheese” by Deb Forkins November 7, 2014 by Jill Foucre Leave a Comment Just last week, we hosted a spontaneous gathering of friends. Wine appeared and disappeared, and I knew I had better put some food together. Lucky for all of us, I work at Marcel’s! My fridge held a few treasures as did my pantry. Footnote here: One of the many perks of working at Marcel’s is our continual training. When Jill brought the MARKET to the store, we were quickly in-serviced by a fabulous cheese whiz (pun intended!), Natasha Kilcoyne from Fortune Gourmet. She spoke about the artisan cheese movement that is sweeping the country and the resurgence of small farm cheese making. Natasha has visited almost all of the farmers whose products Marcel’s carry. We learned how important moisture content, soil makeup and the aging process is while producing a wonderfully tasting cheese. Natasha also spoke to us on how to create the perfect cheese tray. Back to my story… Say Cheese! I served three cheeses, a soft (the double crème Brie from the GreenHill Farm in Georgia), a semi-soft (gouda with fenugreek from the Marieka Farm in Wisconsin), and a firm cheese (sarvecchio parmesan from the Sartori Farm in Wisconsin). I sliced up a baguette and opened a pack of Coleen’s Garlic and Gruyere Breadsticks. Dried cherries from Michigan and a fruited jam rounded out my presentation. I pulled together a cheese tray that looked like I was planning this party all along! Plan on stopping by Marcel’s on Sunday….any Sunday. We are now offering cheese and wine sampling from 1 until 4 pm each Sunday. We want to share our newfound knowledge, and fabulous cheeses, with you. We will also help you build a dynamite cheese tray. We know the holidays are fast approaching. Keep these tricks for assembling a stellar cheese tray in mind, smile, and just say CHEESE!
Zucchini Fritters November 5, 2014 by Jill Foucre Leave a Comment Zucchini Fritters 2014-11-05 11:49:22 Print Ingredients 1 medium zucchini (about 1/2 lb) - coarsely grated kosher salt 1 T. olive oil 1 small onion, finely chopped 3/4 cup all-purpose flour 2 t. baking powder freshly ground pepper 3 T. milk 1 large egg, lightly beaten 1/2 cup grated parmesan cheese vegetable oil for frying Instructions Place grated zucchini in clean kitchen towel, and wring to remove as much liquid as possible. Heat olive oil in medium skillet, add onion and cook over moderately high heat and cook until softened, about 5 minutes. Transfer to a plate to cool. In a medium bowl, sift the flour with the baking powder, 1 teaspoon of salt and 1/4 teaspoon pepper. Add zucchini, onion, milk, egg and parmesan cheese. Stir until smooth. Let batter rest at room temperature for 20 minutes. In a medium skillet, heat 3/4 inch vegetable oil. Scoop tablespoon of batter into oil, without crowding, and fry until crisp and golden all over, about 2 minutes per side. Drain the fritters on paper towels and sprinkle with salt. By Diane Sibon Adapted from Food & Wine 2001 Cookbook Adapted from Food & Wine 2001 Cookbook Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Crispy Parmigiano Flatbread November 5, 2014 by Jill Foucre Leave a Comment Crispy Parmigiano Flatbread 2014-11-05 11:29:11 Print Ingredients 2 Envelopes Active dry yeast 1 1/2 cups warm water 2 T. extra virgin olive oil, plus more for brushing 4 cups all-purpose flour, plus more for dusting 2 cups freshly grated Parmigiano-Reggiano cheese 1 t. sea salt Instructions Combine the yeast and warm water in a small bowl and let sit until bubbly, about 5 minutes. Stir in the olive oil. Put the flour and salt in the bowl of an electric mixer fitted with the dough hook or in a large bowl. Pour in the yeast mixture and mix on low speed or with your hands until the water is absorbed and a shaggy dough is formed. Knead the dough on a lightly floured board until the dough is uniform and smooth, 2 to 3 minutes. It will be slightly sticky. Divide the dough into 4 equal pieces and shape into balls. Dust with flour and place on a floured cookie sheet. Cover with plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 2 hours. Preheat the oven to 425 degrees F. Have ready 2 nonstick cookie sheets or grease regular cookie sheets with olive oil. Working with one dough ball at a time (cover the remaining dough with a moist kitchen towel until ready to use), dust the ball with flour and flatten with your hand. Cut the dough in half and roll half the dough through a pasta machine with the rollers set midway apart. Dust the dough with flour if it becomes sticky. Reduce the space between the rollers one setting at a time until you have reached the last setting and the dough is a smooth, thin sheet. Transfer to a cutting board and cut in half on an angle into large pieces so that 2 will fit on a cookie sheet. The pieces should each be approximately 4 inches wide and 12 inches long. Roll and cut the remaining half in the same manner as the first. Place the rolled dough on the cookie sheets. Brush lightly with olive oil, sprinkle with about a quarter of the cheese, and bake until golden brown, 12-14 minutes. Let cool on a rack before serving. Repeat this process with the rest of the dough balls, rolling and baking until all the dough is used. Stored in an airtight container, the flatbread will keep for up to 2 days. By Chef Tony Mantuano, Spiaggia Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/