‘Tis the season to be a locavore by Chef Kiley Fields July 1, 2022 by Jill Foucre Leave a Comment Locavore, by definition, is the practice of consuming food that is grown or produced in your local area. Not only is it a delicious way to consume, but also eco-friendly. Less distance traveled means a smaller carbon footprint. And fresher food, with no preservatives, and more dense nutrients is just the icing on the cake. Summer is here and the perfect season to add some locavore living to your life. Grab your reusable bag and head to your Farmers’ Market, or venture to one in a neighboring town. It is a one-stop-shop for a locavore driven dinner, brunch, or cocktail hour. Farmers’ Market managers work hard to ensure they are offering patrons a wide selection of purveyors who grow or produce within a few hundred miles. Produce, meat, fish, eggs, cheese, bread, as well as small-batched pickles, coffee, honey, and jams…the selections are awesome and always evolving. Beyond Farmers’ Markets, many small grocers and retailers, like Marcel’s and Marché, put an emphasis on supporting locally grown and produced foods. Flip the package over to read where a product is manufactured and keep your eyes open for signs that indicate “local.” Enjoy the bounties of locavore living and begin turning your typical grocery list into a locavore shopping one. An antipasto platter is a blank canvas for a locavore. Go to your local Farmers’ Market or neighborhood food store and be inspired. Farmers Market Antipasto Platter serves 8 ingredients 1 1/2 lb assorted cured meats 1 lb assorted hard cheese, sliced or cubed 8 oz fresh mozzarella 1 cup assorted olives 2 cups assorted pickled or roasted vegetables (peppers, zucchini, radishes, etc) 1 cup raw vegetables, (tomatoes, carrots, cucumbers, etc) Spreads, sauces or dips (jam, honey, olive tapenade, pesto, etc) Bread and/or breadsticks method Arrange ingredients artfully on a large platter. Intersperse small bowls of pickled vegetables, spreads and olives throughout. Serve, passing bread tableside.
Happy Retirement to Chef Paul June 4, 2022 by Jill Foucre Leave a Comment I first met Paul Lindemuth in the summer of 2011 when Kelly Sears introduced him as a potential member of our chef team at the soon-to-open Marcel’s Culinary Experience. At the time Paul was teaching in Hinsdale and also running his own very successful in home event business but he graciously took the time to listen to my pitch about what a great little business I thought this would be. Fortunately for me (and all of our future customers and staff) Paul decided to join our team. On October 6, 2011 he taught the very first class held in our kitchen – Spirited Entertaining. Since that time Paul has taught 331 classes, led 115 private events, and hosted 96 Maison events, inspiring a legion of devoted followers. That works out to about once a week over the last 10 years that Paul has been delighting our customers with his sublime food, impeccable service and exquisite attention to detail. And that doesn’t even count the innumerable times Paul has been a part of a chef team throwing a party for customers (who can forget that 5th Anniversary dinner?) or staff. When I decided it was time to stop saying “no” to the inquiries about doing in home events, Paul was the one I turned to to help start Maison. His experience with his own business was invaluable and he generously shared his knowledge and his resources to get this business going and it is clicking along 5 years later. In short, Paul has been a part of our fabric from the get-go and there isn’t a person who isn’t going to miss him. Paul’s retirement is well-earned and I wish him and Michael the very best as they take time to travel, enjoy amazing food and drink, be in the best climate for the season, and enjoy the fruits of their labors. I hope those travels still bring them to downtown Glen Ellyn but wherever they go, Paul will be a part of Marcel’s. Farewell, Chef Paul – thank you for sharing your talents with us.
Red Wine Braised Short Ribs February 8, 2018 by Jill Foucre Leave a Comment Red Wine Braised Short Ribs 2018-02-08 15:10:15 Serves 8 Print Ingredients 6 bone in or boneless short ribs (about 5 ¾ lbs) Salt and pepper Olive oil 1 large onion, cut into ½ inch pieces 2 celery stalks, cut into ½ inch pieces 2 carrots, peeled and cut into ½ inch pieces 2 cloves of garlic, smashed 1-1/2 cups tomato paste 2 cups of hearty red wine 2 cups of water 1 bunch fresh thyme 2 bay leaves Instructions Preheat oven to 375 degrees. Salt the short ribs generously with salt and pepper. Coat a large pot with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd the pan. Cook in batches. While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark approximately 5 to 7 minutes. Now add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done, the meat should be very tender. Serve with the braising liquid. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Fresh Herbs Create Fresh Flavors by Lynn Dugan July 16, 2015 by Jill Foucre Leave a Comment Whether in your garden or from a farmer’s market or grocer, fresh herbs can create fresh flavors in your kitchen. Fresh herbs can be added as a finish to green salads, sautéed vegetables, bruschetta, pizzas, dips, salsas and dressings – the possibilities are endless. And if you are substituting fresh herbs for dried in a recipe, use a 3:1 ratio. Here are some tips to help with the use and storage of fresh herbs: Pick herbs frequently if home grown. Snip chives often for a sturdy plant with frequent new leaves. Parsley and cilantro, whose new growth comes from the middle, should be picked working from the outside, in. Basil should be picked from top. Scissors are best to trim herbs. Wash herbs gently. Fill a salad spinner with cold water and swirl the herbs gently loosen any dirt. Drain the water and spin the herbs dry. Store Sturdy Herbs (rosemary, thyme, sage, chives) by arranging them in a single layer on a slightly damp paper towel. Loosely roll up the paper towel and transfer to a plastic zipper lock bag or wrap it in plastic wrap. Store in the refrigerator, 2-3 weeks. Store Tender Herbs (parsley, cilantro, dill, mint, tarragon) by snipping off the bases of the stems. Transfer them to a large jar with an inch of water in the bottom. Seal the jar by covering it with a plastic bag sealed with a rubber band. Store in the refrigerator 2-3 weeks. Store Basil by snipping off the bases of water at the bottom. Store at room temperature for up to 2 weeks. Avoid direct sunlight. And here is a yummy triple herb pesto that can be used with pasta, as a sandwich spread, or in a tortellini salad. It’s herbilicious! Basil-Mint-Parsley Pesto 2015-07-16 15:03:03 Yields 1 Print Ingredients 1-1/2 cup basil ½ cup mint ¼ cup parsley ½ cup hazelnuts or pine nuts, toasted 4 cloves garlic ½ cup parmesan cheese Salt and freshly ground pepper, to taste 1/4 cup EVOO Instructions In a food processor, blend garlic and nuts. Add basil, mint, parsley and cheese. Occasionally scrape down sides to blend evenly. Add salt and pepper to taste. Slowly drizzle the olive oil to blend. Adjust oil amount, as needed, for proper consistency. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
A Cheese Adventure by Maureen McHugh July 2, 2015 by Jill Foucre Leave a Comment Would I like to go on a cheese tour of Wisconsin’s Dairyland? Absolutely!! Fortune Fish & Gourmet, in partnership with the Wisconsin Milk Marketing Board, invited Jill and a guest to board a bus for a three day tour that would take us up to Madison where we would explore the Southwest cheese region of Wisconsin. Our primary interest was to see what great cheeses we could identify and bring back to Marché when it opens this fall. What I didn’t expect was to be completely blown away by the farmers and cheesemakers that we met along the way. We met 15 cheesemakers in three days, many who represent generations of European cheesemakers who immigrated to Wisconsin. Here are a few highlights from our cheese adventure. First stop the Crave Brothers, a locally owned, family run dairy farm and creamery, was one of our most anticipated stops. They not only make outstanding fresh cheeses but also do it by practicing farming techniques utilizing 100% green power. By working in harmony with the land and investing in innovative farming practices they are a carbon negative company which continues to pass the heritage of dairy farming and cheese making down to the next generation. Another stop was to Uplands Cheese, a small dairy farm that honors the age-old traditions of milking cows seasonally, in time with the pastures. They make only two traditional farmstead cheeses: Pleasant Ridge Reserve, made in the summer months, while the cows eat fresh pasture and Rush Creek Reserve, made in the fall, when their diet changes to hay. While on a tour of Cedar Grove Creamery we were lucky enough to meet cheesemaker Anna Landmark who quit her job as a policy research director for a Wisconsin non-profit a few years ago and took the plunge into full-time cheesemaking. Today, she’s co-founder of Landmark Creamery and is crafting small batch seasonal cheeses from the milk of cows, sheep, and water buffalo. Anna shares space at Cedar Grove Creamery. She had just finished making a batch of her Petit Nuage cheese and was nice enough to let us have a tasting. Petit Nuage is a French style soft sheep milk cheese. What a treat! Each cheese is a perfect single portion that has a tangy brightness and sweet finish. We could imagine pairing it with honey, preserves, or adding it to a grilled vegetable salad. As the bus drove us back to Illinois we were both excited to share the experience and thought: what better way than a tasting! Jill has provided a sneak peek of what’s ahead by including Landmark’s Petit Nuage and Nordic Creamery’s Summer Butter in the current Marcel’s refrigerated case. Nordic Creamery uses farm-fresh sweet cream to make “Summer Butter” from April to October when cows are on pasture, creating fresh, herby flavors and a sunny yellow color. Pick some up next time you’re in! Follow all the happenings at Marché on our Facebook page at www.facebook.com/marche496.