#mymarcels by Alicia Sitley March 23, 2016 by Jill Foucre Leave a Comment Editor’s Note: We are thrilled to have a guest blog post this week from one of our delightful customers, Alicia Sitley. Join Alicia and start hash-tagging your favorite finds from Marcel’s with #mymarcels on Facebook, Twitter and Instagram. We can’t wait to see and share your stories. Thanks Alicia! As I go through my daily routines, I realize that each trip to Marcel’s has helped me to collect beautiful “home souvenirs” that quickly become part of our family’s tradition. Like keepsakes from a beautiful journey, everything I buy at Marcel’s now inspires a story. Beginning with coffee, the #mymarcels Nespresso machine saved us from severe “espresso depression” by continuing our daily cappuccino and espresso indulgences after a trip to Italy. (We even bought a second Nespresso for our college freshman, which means #mymarcels extends as far south as Champaign-Urbana.) #mymarcels also includes our cheery cherry Le Creuset French Press; black Epicurean cutting boards so sleek they triggered a friend to confess cutting-board envy; and the gorgeous Chilewich placemats that gracefully catch our spills and withstand my daughter’s aggressive wipe downs. And please, let us pay special tribute to the Camerons Stovetop Smoker, an “emotional purchase” after a three-minute description of its flair for mouth-watering, smoked yumminess. This smoking won’t kill you because everything it produces is so good you’d die for it first. Cheese, veggies, fish, meat, everything’s better when we smoke it! When I visit Marcel’s, I admit I look around and long to adopt nearly everything displayed as #mymarcels, but that would just be gluttonous. Time and life’s events will inspire my next purchases, because Marcel’s rewards our journeys. What souvenirs have you taken home from Marcel’s? Look around your kitchen, then tell everyone at #mymarcels.
Homemade Naan March 22, 2016 by Jill Foucre Leave a Comment Homemade Naan 2016-03-22 16:22:47 Yields 16 Print Ingredients 3 cups all purpose flour 1 cup whole wheat flour 1 t. baking soda 1 1/2 t. baking powder 1 T. sugar 3/4 t. active dry yeast 1/4 cup lukewarm water 3/4 cup warm milk 1 cup plain Greek yogurt melted butter Instructions Combine yeast, sugar and warm water and let sit for 5 - 10 minutes or until foamy. In the meantime, combine dry ingredients in medium mixing bowl. Make a well in the center. Stir milk and yogurt together and combine with the yeast mixture. Pour into the well of the dry ingredients. Stir with a wooden spoon to combine and then knead by hand a few times until smooth. Place in a well oiled bowl, cover with a tea towel or plastic wrap and let rise for an hour or until doubled in size. When dough is ready, punch down and turn out onto a well floured service. Divide in half and then divide each piece into eight pieces. Press or roll out into a 6" circle - approximately 1/8 " thick. If adding seeds, spices etc. press on the top now. Heat a cast iron skillet over medium high heat. Melt a little butter in pan and place dough in skillet. Cook for one minute, flip and cook one minute on other side. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Super Easy No-Fail Fudge March 22, 2016 by Jill Foucre Leave a Comment Super Easy No-Fail Fudge 2016-03-22 16:18:01 Print Ingredients 4 cups sugar 1 cup milk 1 t. vanilla 1 cup butter (no substitutes!) 25 large marshmallows 1 large package semi-sweet chocolate chips 1 large package milk chocolate chips 1 cup nuts Instructions Boil sugar, milk, vanilla, and butter 2 minutes to dissolve sugar, stirring constantly. Remove from heat and quickly add marshmallows; stir to dissolve. (A whisk works well for this.) Add one package chocolate chips and stir to dissolve, working quickly. Add the other package of chocolate chips and stir to dissolve, working quickly. Add the nuts and stir. Immediately pour into buttered 9x13 pan. By Carolyn Raber Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Deviled Eggs Three Ways March 22, 2016 by Jill Foucre Leave a Comment Deviled eggs from Jill, Kelly and Dana! Jill’s Deviled Eggs 2016-03-22 15:53:35 Print Ingredients 8 hard boiled eggs, cooled and peeled ¼ cup mayonnaise, or more as desired 1/8 t. cayenne, plus more for sprinkling 1 T. horseradish 1 ½ t. dry mustard 1 t. poultry seasoning ½ t. celery salt a few dashes worcestershire salt and pepper Instructions Cut eggs in half and remove yolks into a bowl. Mash yolks and add remaining ingredients. Taste and season as desired. Fill each egg white with a generous spoonful of the egg yolk mixture. Sprinkle with cayenne. By Jill Foucré Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/ Kelly Sears' Deviled Egg Base 2016-03-22 16:10:02 Print Ingredients 1 cup mayonnaise ¼ cup Dijon 1 t. salt 2 good grinds pepper ¼ cup buttermilk ½ t. smoked paprika, if desired mashed egg yolks Instructions Mix together mayonnaise, Dijon, salt and pepper in a jar. To this add buttermilk. Shake or stir until completely combined. To this add smoked paprika, if desired. Mix this base with mashed egg yolks to form the basis of your deviled egg filling. Notes Add-ins: crumpled bacon and chile with adobo, smoked salmon and dill, shallots, chives, etc. By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/ Dana's Deviled Eggs 2016-03-22 15:49:47 Print Ingredients 8 hard boiled eggs, cooled and peeled Deviled Egg Base (see Kelly's recipe above) La Boite B Marlene seasoning celery salt salt and pepper capers Instructions Cut eggs in half and remove yolks into a bowl. Mash yolks and add enough deviled egg base to form a creamy yolk mixture. Add seasonings to desired taste.. Fill each egg white with a generous spoonful of the egg yolk mixture. Top with capers Hard Boiled Eggs: Place eggs in sauce pan and cover with cold water. Bring to a boil. Turn off heat and let sit for 15 minutes. Plunge in cold water until eggs are cold. For best results, do not use eggs that have just been purchased. By Dana Williams Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Parachute Bing Bread March 16, 2016 by Jill Foucre Leave a Comment Parachute Bing Bread 2016-03-16 17:48:59 Print Ingredients 1 T. sugar 1 cup warm water (100°F) 1 1/8 t. active dry yeast 1 t. kosher salt 2 cups all purpose flour, plus more for kneading and dusting 1 T. toasted sesame oil, divided 8 slices thick cut bacon 1 medium russet potato, diced salt and pepper to taste 1 cup shredded white cheddar 3/4 cup thinly sliced scallions oil for pan frying 1/2 T. soy sauce 1/2 t. sugar 1 T. sesame seeds, divided Instructions Stir together the warm water and sugar in a bowl. Sprinkle on the yeast and let sit until foamy, about 5-10 minutes. In a bowl, whisk together the salt and flour. Add the yeast mixture to the flour and stir with a wooden spoon until the dough comes together in a shaggy ball with only a few dry spots. Move to a clean bowl, cover with plastic wrap and proof until doubled in size, about 50-70 minutes. While the dough is rising, cook the bacon and potatoes. Cut the bacon into 1/4 inch pieces and cook over medium heat until crisp. Drain on paper towels. Peel and dice the potato. Place in cold water in a small pot and bring to a boil, cook for 4-5 minutes. Drain well and cook in a touch of the bacon fat over medium heat until cooked through and crispy. Season to taste with salt and pepper. Preheat the oven to 375°F. Once the dough has doubled, gently punch down and transfer to a generously floured surface. Knead, adding flour a tablespoon at a time if needed. Dough should be soft, pliable and slightly sticky. Divide dough into 8 equal pieces and cover the pieces with plastic wrap. Take one dough piece, and on a floured surface, roll out until 1/4″ thick. Brush off excess flour and brush with toasted sesame oil and generously sprinkle with potato, bacon, cheese and scallions. Roll up, as you would a cinnamon or jelly roll and pinch to seal. Coil the roll into a spiral and gently flatten. Place on parchment paper, lightly dust with flour if needed and cover with plastic wrap. Repeat with the remaining dough. Whisk together the soy sauce, sugar, and 1 tablespoon of water in a small bowl. Heat a cast iron skillet over medium to medium-low heat. Add a generous amount of oil and place 4 spirals into the skillet. Brush with soy glaze. Cover and cook until the underside is golden brown, 5-10 minutes, checking often. Uncover and flip, brushing with soy glaze. Sprinkle with sesame seeds. Transfer the cast iron pan to the oven and bake until bottoms are brown and bread is cooked through, 10-15 minutes. Cover with foil if starting to brown to quickly. Adapted from Parachute Restaurant via Bon Appetit / I Am A Food Blog Adapted from Parachute Restaurant via Bon Appetit / I Am A Food Blog Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/