Sausage Pinwheel Appetizer February 19, 2023 by Jill Foucre 2 Comments Sausage Pinwheel Appetizer 2023-02-19 23:34:35 Yields 2 Print Ingredients 1 defrosted Puff Pastry Sheet (Pepperidge Farm Brand) or you can use 1 Roll Pillsbury Crescent Rolls 1/2 lb Italian Sausage 1/4 t Livia's Salt Pepper Garlic Blend (available at Marcel’s) 1/2 t Oregano 1 Green Onion Chopped 1 T Chopped Chives 4 oz Cream Cheese 4 oz Pimento Cheese (available at Marché) Parmesan cheese for garnish. Instructions Cook and brown the sausage for about 10 mins, adding in the spices and chopped onion and chives towards the end of browning. Chop the sausage into very small crumbles and then drain off any extra grease. Stir in the cream and pimento cheeses into the warm sausage mixture. Roll out the pastry sheet on parchment paper. Spread the sausage mixture in a thin layer over the pastry sheet. Roll the sheet up Lengthwise. Place the roll in saran wrap and place in the freezer for one hour. When ready to bake, preheat the oven to 375. Slice the roll at about 1/4" each with a serrated knife and place on a baking sheet 1/2 inch apart. Sprinkle with a small amount of grated parmesan cheese. Bake for 12 mins until brown on bottom. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Buffalo Cauliflower Dip February 7, 2023 by Jill Foucre Leave a Comment Buffalo Cauliflower Dip 2023-02-07 16:13:45 Serves 4 Print Ingredients 1 small head cauliflower (about 1½ pounds), cored and cut into small florets (about 4 cups) 1 T olive oil Kosher salt and black pepper 2 T unsalted butter ½ cup Buffalo-style hot sauce, such as Frank’s 4 oz cream cheese, cut into pieces and softened (about ½ c) ¼ cup sour cream ½ cup freshly shredded Cheddar (about 2 ounces) ¼ cup crumbled blue cheese (about 1 ounce) 1½ teaspoons finely chopped chives or scallions, or to taste Celery sticks, carrot sticks, bread, potato chips or tortilla chips, for serving Instructions Heat oven to 375 degrees. In a 9-inch cast-iron or ovenproof skillet, toss the cauliflower with the olive oil and season with salt and pepper. Cover with a lid or aluminum foil and cook on the stovetop over high to steam, 5 minutes. Uncover the skillet and cook, stirring occasionally, until the cauliflower is fork-tender and caramelized in spots, about 10 minutes. Stir in the butter. Once melted, stir in the hot sauce and simmer until the sauce has reduced by half, about 3 minutes. Turn off the heat, then stir in the cream cheese and sour cream until combined. Sprinkle the Cheddar on top. Bake until bubbling around the edges and the cheese has melted, about 10 minutes. If you’d like the top to get browned, run it under the broiler for 1 to 2 minutes. Immediately sprinkle with blue cheese and chives. Serve with vegetables, bread or chips for dipping. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Chickpea Pancakes January 22, 2023 by Jill Foucre Leave a Comment Chickpea Pancakes 2023-01-23 00:18:42 Print Ingredients 1 ½ cups plus 2 T chickpea flour, spooned and leveled 2 tablespoons chopped fresh dill, plus more for serving 3 scallions, chopped ¾ teaspoon kosher salt, plus more for serving 1 cup water 2 tablespoons extra virgin olive oil, plus more for cooking and serving 1 cucumber, very thinly sliced 1 avocado, sliced Freshly ground black pepper Instructions In a medium bowl, whisk together the chickpea flour, dill, scallions, salt, water, and the 2 tablespoons oil. In a large nonstick skillet, heat 1 tablespoon of oil over medium-high heat. For each pancake, spoon in about 2 tablespoons of the batter and space 2 inches apart. Cook for 2 to 3 minutes, until the undersides are golden brown and the batter is just set in the center. Flip the pancakes and cook 1 minute more, or until the pancakes cooked through. Repeat with the remaining batter, adding more oil as necessary (you should get about 12 pancakes). Divide the pancakes among plates and top with the cucumber and avocado. Drizzle the cucumber and avocado with a little oil and sprinkle with salt, pepper and dill. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Mandy’s Ribollita Soup January 11, 2023 by Jill Foucre Leave a Comment Mandy's Ribollita Soup 2023-01-12 03:11:07 Serves 4 Print Ingredients 3 T olive oil 1 small onion, diced small 3 cloves garlic, minced 1 bay leaf 1 T minced sage 1 T minced rosemary Salt and pepper 1 small carrot, sliced lengthwise, cut into half-moons 1 small zucchini, sliced lengthwise, cut into half-moons 1 14-oz. can whole peeled tomatoes 3 c. vegetable broth 1 14 -z. can cannellini beans, drained and rinsed 1 bunch laccinato kale, stems removed, cut into ribbons ¼ c. grated parmesan basil leaves, for garnish Baguette Instructions In a Dutch oven, warm the olive oil over medium-low heat. Add the onion, garlic, bay leaf, sage, and rosemary and cook, stirring occasionally, until the onion begins to soften (5 min.). Season lightly with salt and pepper. Add the carrot, zucchini, canned tomatoes and broth to the pot, breaking up the tomatoes to release their juices. Bring to a boil, lower the heat, and simmer until the carrots are completely tender, 25-30 min. Remove and discard the bay leaf. Stir in the beans, kale and cheese. Cook for a further 2 min., until the kale wilts. Check the seasoning and adjust with salt and pepper to taste. Serve topped with basil leaves and a slice of baguette. Source: More Mandy’s Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Grilled Cheese with Momofuku Chili Crunch January 5, 2023 by Jill Foucre Leave a Comment Grilled Cheese with Momofuku Chili Crunch 2023-01-06 03:00:58 Print Ingredients 2 teaspoons Kewpie mayonnaise 2 teaspoons salted butter, room temperature, plus more for frying 2 slices of your favorite sandwich bread 2 slices American cheese 2 teaspoons Momofuku Chili Crunch Instructions The key to this grilled cheese is to spread the outside with mayo – and load the inside with lots of Chili Crunch. Spread Kewpie mayonnaise on one side and salted butter on the other side of each of the slices of bread. Melt butter in a pan over medium heat. Add the first slice of bread, mayonnaise side-down (butter side should be facing up). Add one slice of American cheese. Add 2 teaspoons of Momofuku Chili Crunch, then add the other slice of American cheese. (The chili crunch is sandwiched between the layers of cheese.) Top with the other slice of bread butter side down, mayonnaise side up. Fry until golden brown and crispy, about 3 minutes for each side. Repeat for additional sandwiches. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/