Le Creuset Sea Salt October 5, 2022 by Jenny Chang Leave a Comment A serenely beautiful tone, inspired by the sea’s most treasured mineral. Sea Salt’s balanced blend of green, grey, and blue reflects the changing colors of the ocean, while remaining versatile enough to season just about any color palette.
Scone-o-licious by Teri Hiben May 10, 2022 by Jenny Chang Leave a Comment Are you looking for the perfect baked treat for your family and friends? Look no further than a delicious scone – crispy on the outside and tender and flaky inside. Scones are perfect for weekend breakfasts, to bring for brunch, or a welcome gift for new neighbors and close friends. They’re simple to make, use ingredients you have at home, and are a quick way to fill your home with appetizing aromas and tasty treats! Scones are versatile too. They can lean sweet with fresh or dried fruits: blueberries, cranberries, raisins, apples, lemons. Scones can highlight the warm spices of ginger, cinnamon, cardamom, pepper. And they can be savory to accompany a salad or a cup of soup using a variety of cheeses, caramelized onions, flavorful seeds like caraway and cumin, or fresh herbs of the season. You’re only limited by your imagination. Here are a few tips for perfect scones every time: line your baking sheet with parchment to make clean up a breeze whisk dry ingredients together before adding any fruit, eggs, or butter your butter must be cold and in small pieces so cut it small and place it back in the refrigerator until needed or you can even freeze the butter and use the largest holes on your box grater to get those perfect pea-sized butter pieces use a light touch when mixing scones to keep them light and flaky you can mix and form scones ahead of time, place them on your sheet pan, tightly cover them with plastic wrap, and freeze or refrigerate until you’re ready to bake If you’re short on time, Marcel’s offers several scone mixes from Invisible Chef: Classic Creme and Ginger & Lemon. They are tasty, have great texture, and are super easy. And while you’re in the store, grab some American Spoon jam or a jar of lime or lemon curd to serve alongside your scones. By the way, you can come taste these when I bake them for a free demo on Tuesday, June 7 from 11am – 2pm. So, jump in and get baking! Soon, you’ll be an expert scone baker and your family and friends! Lemon Cream Scone 2022-05-10 17:13:12 Print Ingredients 3 cups flour 8 tablespoons cold unsalted butter, cut into small cubes 1/3 cup sugar 1 tablespoon baking powder ¼ teaspoon salt ¾ cup heavy cream, plus 3 tablespoons for egg wash 2 large eggs, and 1 more for egg wash 2 tablespoons finely grated lemon zest 1 teaspoon vanilla or vanilla bean paste 1 1/2 teaspoon lemon paste Instructions Preheat oven to 400 degrees. Line a baking sheet with parchment. In a food processor or large bowl, combine flour, butter, sugar, baking powder and salt. Blend in butter until mixture resembles a coarse meal. In a separate bowl, whisk together ¾ cup cream, 2 eggs, lemon zest, and vanilla. Add cream mixture to flour mixture and mix just until incorporated. Turn onto a floured work surface and form into a flat disc, about 8” across for large scones; or form 2 discs about 4-5” across each for smaller scones. Cut each disc into 8 wedges and transfer to baking sheet. In a small bowl, whisk together the remaining egg and the 3 tablespoons cream to make an egg wash. Brush scones with the wash and sprinkle with sugar. Bake until tops or golden brown and firm, 20-25 min. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/ Caraway Current Scones 2022-05-10 17:25:08 Yields 4 Print Ingredients 1 cup flour 2 ½ teaspoons baking powder ¼ teaspoon salt 2 teaspoons sugar 2 ½ tablespoons cold butter, plus ½ tablespoon melted butter 6 tablespoons buttermilk 2 tablespoons dried currants ½ teaspoons crushed caraway seeds, toasted lightly Malden flake salt to taste Instructions Preheat oven to 400 degrees F and line a baking sheet with parchment. Into a large bowl sift together the flour, baking powder, slat, and 1 teaspoon sugar. Blend in cold butter with fingertips until mixture resembles coarse meal (or freeze the butter and grate into dry ingredients.) Stir in buttermilk, currants, and caraway seeds until mixture just forms a dough. On a lightly floured surface, knead dough gently and flatten into a 1 ½ inch thick disc. Cut dough into quarters and arrange on baking sheet. Brush with melted butter and sprinkle with 1 teaspoon sugar and some Malden flaked salt. Bake approximately 15 min. or until pale golden. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Sheet Pan Fried Rice with Ginger Garlic Sauce April 27, 2022 by Jenny Chang Leave a Comment Sheet Pan Fried Rice with Ginger Garlic Sauce 2022-04-28 00:26:22 Print Ingredients 6 heaping cups cold leftover rice (white or brown) 1 teaspoon kosher salt (Diamond Crystal), plus more to taste 3 tablespoons soy sauce 2 tablespoons sesame oil 1 onion, finely diced ½ cup neutral oil, such as grapeseed or canola, plus more for drizzling 6 ounces cremini mushrooms, finely chopped 2 garlic cloves, peeled and finely chopped 1 (1-inch) piece ginger, finely chopped 1 tablespoon dark soy sauce ¾ to 1 teaspoon red-pepper flakes, to taste 1 (16-ounce) bag frozen mixed vegetables (do not thaw) 4 to 6 eggs 2 scallions, thinly sliced Instructions Place a sheet pan on the middle oven rack and heat to 450 degrees. In a large bowl, combine the rice with salt, 2 tablespoons soy sauce, sesame oil and half of the diced onion. Toss to combine well. Remove the sheet pan from the oven, and spread the rice out evenly. Bake for 15 minutes. Meanwhile, make the sauce: In a medium saucepan on medium-high heat, add 1 to 2 tablespoons neutral oil and the remaining diced onion. Cook for 1 to 2 minutes until the onions start to soften, then reduce heat to medium and cook for 2 minutes more until translucent. Add the remaining 6 to 7 tablespoons neutral oil, along with the mushrooms, garlic, ginger, remaining 1 tablespoon soy sauce, dark soy sauce and red-pepper flakes. Reduce heat to medium-low and cook for 10 to 12 minutes, until the mushrooms are completely soft. If the oil bubbles too much, reduce the heat to low. After 15 minutes, remove the sheet pan from the oven, add the frozen mixed vegetables and toss with the rice to evenly distribute. Make 4 to 6 divots in the rice (depending on how many eggs you are using), drizzle a tiny bit of neutral oil into each divot to prevent sticking, and break an egg into each. Return to the oven for 6 to 10 minutes until the whites are set but the yolks are still runny. To serve, spoon some of the sauce over the rice and top with scallions. If the rice needs more seasoning, add more sauce or season with salt. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Thai Citrus Pasta with Spring Veggies April 27, 2022 by Jenny Chang Leave a Comment Thai Citrus Pasta with Spring Veggies 2022-04-28 00:24:00 Print Ingredients Pasta Pappone Thai Citrus Ginger Linguine Asparagus Sugar Snap Peas English Peas Red Bell Pepper Shaved Carrot Cilantro, finely chopped Toasted Sesame Oil Salt Sisters Florida Citrus Sunrise seasoning Instructions Cook pasta according to package instructions. Drain. Toss in toasted sesame oil. Saute vegetables in toasted sesame oil for 3-5 minutes. Season with Florida Citrus Sunrise. Serve veggies over pasta. Sprinkle chopped cilantro over top. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Lemon Almond Butter Cake April 27, 2022 by Jenny Chang Leave a Comment Lemon Almond Butter Cake 2022-04-28 00:22:14 Print Ingredients 1/2 cup unsalted butter, softened 1 cup flour 3/4 cup sugar 1 teaspoon baking powder 1/2 teaspoon kosher salt 3 large eggs 1 teaspoon almond extract 1/2 cup ground almond meal (available at Trader Joe’s) 2 tablespoons toasted, sliced almonds Lemon Curd Instructions Preheat oven to 350 degrees. Grease 9-inch springform pan and dust with 1 tablespoon flour, shaking out excess. Combine flour, baking powder, salt and almond meal in small bowl. With electric mixer, cream butter and sugar together until light and fluffy. Add eggs and almond extract to butter mixture and combine. Gradually add flour mixture and mix well. Scrape batter into prepared pan. Drop 8 individual tablespoons of lemon curd around perimeter of batter, leaving a 1” border, taking care to space drops evenly. Drop 3-4 tablespoons curd into center of batter. Sprinkle cake with toasted, sliced almonds and sprinkle with 1 tablespoon sugar, if desired. Bake 30 minutes, or until cake is toasty brown. Cool on wire rack 10 minutes, then release from pan and cool completely on wire rack. Sprinkle cake with powder sugar and serve with whipped cream. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/