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A Trio of Deviled Eggs

A Trio of Deviled Eggs
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Devilish Deviled Eggs
  1. 4 hard boiled eggs
  2. 3 tablespoons mayonnaise
  3. 1 teaspoon horseradish mustard (Braswell’s Select)
  4. salt and pepper to taste
Dilly Deviled Eggs
  1. 4 hard boiled eggs
  2. 3 tablespoons mayonnaise
  3. 1 teaspoon champagne dill mustard (Braswell’s select)
  4. Salt and pepper to taste
  5. Garnish: sprig of dill
Deviled Bacon and Eggs
  1. 4 hard boiled eggs
  2. 2 tablespoons mayonnaise
  3. 1 tablespoon Terrapin Ridge Farms Hot Pepper Bacon Jam
  4. Salt and pepper to taste
  5. Garnish: a dollop of the hot pepper bacon jam
Instructions
  1. Peel the eggs and slice them in half lengthwise. Remove the yolks and mash them with the mayonnaise and mustard. Salt and pepper to taste and blend until creamy. Stuff equal amounts into the hollow of each egg. Sprinkle with paprika or garnish with herb.
Notes
  1. For the Deviled Bacon and Eggs, follow instructions above however substitute Hot Pepper Bacon Jam for mustard.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Citrus Shrimp Rice Bowls

Ginger Cardamom Rhubarb Compote

Buttermilk Panna Cotta

Buttermilk Panna Cotta
Serves 6
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Ingredients
  1. 2 tablespoons water
  2. 1 ½ teaspoons unflavored gelatin
  3. 1 cup whipping cream
  4. 1 teaspoons grated lemon peel
  5. ½ cup sugar
  6. 2 cup buttermilk
  7. 2 teaspoons vanilla extract
Instructions
  1. Pour 2 tablespoons water into a small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 min.
  2. Heat cream, lemon peel, and sugar in a medium saucepan over med-high heat, stirring constantly until sugar dissolves. Increase heat and bring just to a low boil, stirring occasionally. Add the gelatin mixture; remove from heat. Stir until gelatin dissolves. Cool to lukewarm, stirring often. Stir in buttermilk and vanilla; divide among 6 ramekins. Refrigerate until set, about 4 hours. Can be made up to 2 days ahead. Cover and keep chilled.
  3. Top with berries or ginger cardamom rhubarb compote.
Notes
  1. Recipe for Ginger Cardamom Rhubarb Compote can be found in our dessert section.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Orzo Salad with Tomatoes, Olives & Feta

Orzo Salad with Tomatoes, Olives & Feta
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Ingredients
  1. 12 ounces orzo pasta
  2. 2 tablespoons plus 1/2 cup olive oil
  3. 1 1/2 cup crumbled feta
  4. 1 cup diced red bell pepper
  5. 1 cup diced yellow pepper
  6. 1 cucumber, peeled, seeded and diced
  7. 3/4 cup Kalamata olives, cut in half
  8. 4 green onions, trimmed and chopped
  9. 1 pint grape tomatoes, cut in half lengthwise
  10. 3 tablespoons fresh lemon juice
  11. 1 tablespoons white wine vinegar
  12. 1 tablespoons minced garlic
  13. 1 1/2 teaspoons dried oregano
  14. 1 teaspoons dijon mustard
  15. 1 teaspoons ground cumin
  16. Chopped Italian flat leaf parsley for garnish
Instructions
  1. Cook orzo in a large pot of boiling, salted water until tender but firm to the bite. Drain. Rinse with cold water and drain well. Transfer to a large bowl.
  2. Add 2 tablespooons olive oil, crumbled feta, bell peppers, cucumbers, olives, green onions and tomatoes to the orzo. Toss to mix well.
  3. In a small bowl combine lemon juice, vinegar, garlic, oregano, mustard and cumin. Mix well. Gradually whisk in 1/2 cup olive oil. Season dressing to taste with salt and pepper.
  4. Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. Can be prepared up to six hours in advance, covered tightly and refrigerated.
  5. Sprinkle with chopped parsley before serving.
Notes
  1. Recipe by Chef Paul Lindemuth
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Open-Face Reuben

BIG, Bold and Beautiful by Jenny Lorish

Springtime: a season to renew, refresh and hit the restart button. Nothing brings a smile to my face like a beautiful springtime day. The birds are chirping, plants are popping out of the ground, the smell of the air is crisp and clean, the sun feels warmer and everyone seems happy.
 
After a long, cold winter, I’m always ready for a celebration. Getting together with friends and family for some of the seasons fresh fruits and vegetables, flowers, and libations
is the best way I can think to do a toast and welcome all that is new.
 
Recently, my family went to Newport Beach, CA for Spring Break. Everything was green and lush. The sun was shining everyday and it felt, as my son Thomas says, “like a blanket on my skin”.
 
We had many adventures and saw some beautiful sights. We also ate most of our meals at restaurants. There are many wonderful places to eat in SoCal. Before we left for our trip, we planned out the places we really wanted to hit. Many were recommended by family who live there.
 
What surprised me most was that every restaurant was super healthy and had many vegetarian and vegan choices. Being pescatarians, my husband and I had no problems at all. Fresh fish, fresh veggies, fresh everything.
 
One of my favorite things to do when I return home, is to recreate some of the recipes of the food we ate. Ceviche, salads, grilled fish tacos, etc.
 
At one restaurant we ordered the crudité bowl. When it came to the table I laughed out loud. It was a huge bowl stuffed full of beautiful vegetables with an olive tapenade sauce and a tzatziki sauce for dipping. We devoured it. It was so fresh and crunchy, and with the sauces it had the perfect umami. If you want to get your children to eat their vegetables, this presentation will do it!
 
Now that we are back, I’m ready to start my re-creations and celebrate Spring with my friends and family. First on the menu is sure to be the crudité bowl. Next, will surely be many of the delicious and amazing food and drink we enjoyed. But I really want to share this, oh so easy, but oh so BIG Crudité Bowl recipe with you.
 
It’s not really a recipe per se, as it is an arrangement, customized how you like. I will be sure to make this ahead of time in one of the biggest and prettiest bowls I own.
 
My version will include long leafs of romaine lettuce stacked vertically in the bowl to start. Then, whole peeled smaller carrots, and radishes with some of the tops left on. I will also add spears of cucumber, vertically sliced red and yellow peppers, and one minute blanched green beans. (Recipes for the dips, below) So, I’m going to go ahead, invite my favorite friends and family, set glorious table and go BIG!
 
At Marcel’s, we celebrate Spring with fresh new merchandise for decorating and outfitting your kitchen with style. We have all the kitchen tools and gadgets to help get you started, BIG beautiful bowls included. We also host many cooking classes to help you be the best cook and entertainer amongst your family and friends. Stop in and let us help you with your Springtime entertaining!
Tapenade & Tzatziki Dip
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Ingredients
  1. Tapenade Dip
  2. 1/2 cup black olive, puréed
  3. 3 big bunch basil, puréed
  4. Juice of 1 lemon
  5. 1/2 cup avocado oil or extra virgin olive oil
  6. Tzatziki Dip
  7. Two 7-ounce containers Greek yogurt (like Fage Total)
  8. 1/2 English cucumber, diced
  9. Juice of 1 lemon
  10. 1 tablespoon white wine vinegar
  11. 1 tablespoon minced fresh dill
  12. 1 clove minced garlic
  13. Salt and freshly ground black pepper, to taste
Tapenade Dip
  1. Mix all ingredients well. Can be made up to a week ahead of time.
  2. Tzatziki Dip
  3. Mix all ingredients well. Can be made 1 or 2 days ahead of time.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

In Between by Kelly Sears

I was in search of a recipe the other day: something seasonal, fresh, inspirational. A struggle! We may have sprung forward on the clock, but in the market, we are in limbo. It’s the time of year when you can’t bear to roast another squash, and we wait for the soil to make way for the sprouts pushing their shoots up from below.

It’s the time of year when you’re not sure which coat to wear; has wool’s time passed? Can I take the snow brush out of my car? Is it too early to trade out the snow blower for the lawn mower? On Monday it’s 33 degrees and sleeting, by Wednesday, it’s 60 and sunny, and by Friday it’s gloomy and 38 again. Ah the Midwest!

The seasonal changes come at us in runners’ distances. Fall is a short 5K into winter and winter is a long grueling, 13.1-week half-marathon. Spring jogs a nice paced 10k into summer and summer is a wind sprint until the whole race starts all over again. We clutch the seasons and the farm bounty they yield.

As summer nears to a close, we spend weekends in the hot sun picking berries for freezing; we simmer peaches gently into jam. We pickle, we preserve, we eat too many tomatoes, all in hopes of hanging on to summer. By fall, we start snatching apples off the orchard’s trees; we harvest fall squash in too many varieties to count. We wear socks again.

By winter, we bundle up. It takes longer to get ready to go outside than the time we are actually outside, we roast brussels sprouts by the dozens, and include pumpkin in everything from coffee to desserts. We long braise pot roasts and Dutch oven day-long stews.

By mid to late March, the daylight is longer, the sun a little bit warmer. Stalks of tender asparagus, early spring peas, the sweet juice of the first strawberries, and the tart in red rhubarb are on our minds, not yet our plates. It’s funny that this time of year is Spring Break. We don’t need a break from spring, we need a break from winter as we long for spring!

There is one bright spot in winter, citrus. Mother Nature’s reward to dark and gloomy are the sunny globes of sweetness. Spicy, red-fleshed blood oranges, “eating orange” navels, ruby-red Cara Cara, best juice making Valencia, and the lemon and tangerine hybrid, Meyer Lemons are all seasonal during the coldest months of the year.

We think nothing of saving other seasons as they rush to their finale; blueberry jam, garden-fresh sauce, applesauce, pureed squash, why not save a bit of sunshine so rare to winter. Orange marmalade is bright, fresh and almost sunny when sitting on a shelf or in the refrigerator.

The most classic of all marmalades is made from bitter Seville oranges, a bit harder to come by than other varieties. I prefer to make mine with a mix of orange varieties and toss a couple of lemons in for good pucker.

What to do with this delightful batch of marmalade? Winter’s jam is more than just a slather on toast. Paired with golden honey, dried fruits, mustards, charcuterie and tangy blue, marmalade finishes a cheese board with the perfect combination of sweet, salty, bitter, and sour. A feast for the senses!

Jazz up your yogurt, swirl into oatmeal, bake it with brie. Add a splash to your pan sauce for chicken, add a spoonful to vinaigrette. Top your pancakes or waffles, stuff French toast. Melt it into a glaze for your Easter ham, spread a thin layer in a crepe, or dollop a spoonful on panna cotta.

Personally, I love marmalade on a grilled cheese. Buttery sourdough grilled just enough to crisp the exterior, melt the cheese, and warm the spread yielding the perfect ooze when pulled apart or sliced in half.

As we take our break from winter and anticipate spring, capture orange goodness. This recipe yields enough for you to enjoy and enough share. Spread a jar of sunshine.

You can marmalade quickly, and just as tasty in the pressure cooker or instant pot. Here are recipes for both cooking methods:

Orange Marmalade
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Pressure Cooker Method
  1. 2 lbs. organic citrus (variety of oranges and or lemons), well washed, plus 2 more pieces of citrus
  2. ½ cup water
  3. 2 teaspoon olive oil
  4. 33% of the weight of the citrus
Traditional Cooking Method
  1. 2 lbs. organic citrus (variety of oranges and or lemons), well washed
  2. 33% of the weight of the citrus
Pressure Cooker Method
  1. Slice lemons using the "thin" setting on mandolin, discard ends or slices that are all pith. Stack slices, removing seeds as you go (save them for later, wrapped in cheesecloth or collected in a tea ball) and cut into four. Weigh the fruit on a scale and retain the number (you will use it later when determining sugar amounts).
  2. Squeeze enough juice from two additional citrus to equal ½ cup. Add the juice, a half a cup of water, and the oil to the pressure cooker. Close and lock the lid of the pressure cooker. Cook on high for 10 minutes (all cooker types) with natural release.
  3. While the citrus is cooking, weigh out the sugar, 33% of the weight of the citrus. After opening the cooker, heat the base to low heat (or warm setting on electric). Add the sugar and the tea ball or cheesecloth of seeds to the citrus, stirring well. Cook, stirring constantly, Until all the sugar is dissolved and liquified. Then turn the heat to high and bring the mixture to a rolling boil (uncovered). Boil, stirring constantly for five minutes or until marmalade sets. Remove seeds and transfer to a jar or appropriate vessel. Store in the refrigerator.
Traditional Cooking Method
  1. Slice lemons using the "thin" setting on mandolin, discard ends or slices that are all pith. Stack slices, removing seeds as you go (save them for later, wrapped in cheesecloth or collected in a tea ball) and cut into four. Weigh the fruit on a scale and retain the number (you will use it later when determining sugar amounts).
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Our Chefs’ Favorite Things

Ever wonder what a chef can’t live without in his kitchen? Or the tool, pan, knife that she reaches for every single time? Well, wonder no more. We have polled each of our chefs to share with us the kitchen items they simply must have! From Monday3/25 through Sunday 3/31  we’re offering any of our CHEF FAVORITES at 20% OFF. How’s that for a spring break deal you simply can’t resist! 

Chef Jamie Bordoshuk loves reaching for the Shun 8″ Chef Knife whenever he’s creating something delicious in the kitchen. Super sharp, lightweight, easy to hold for lots of chopping, slicing and dicing, this knife makes prep work a breeze! 8″ Chef’s Knives of any brand will be on promo this week.

Chef Kelly has several favorites in her arsenal, but she always begins with her Epicurean Cutting Board. They come in a range of sizes, are durable, eco-friendly, non-porous and are knife friendly! After she’s chopped, sliced or julienned her ingredients, she reaches for her Duralex Prep Bowls. With more than 10 different sizes at her fingertips, these bowls help her keep track of all her ingredients, making planning and executing a breeze. But when she needs to scrape a jar or stir a pot, Chef Kelly reaches for her Le Creuset Spatulas. Readily available in a crock on her counter, these come in all shapes and sizes to match whatever job necessary. And no need to worry about it melting if ever left in a pan because these silicone spatulas can handle high heat up to 482 degrees. When she’s adding salt to her cooking, she turns to her Le Creuset Salt Pig because the opening perfectly fits her hand and is parked right next to her cooktop. 

When Chef Robin is whipping up delicious meals in her kitchen, she always reaches for her tried and true Tri Ply All Clad Stainless Cookware. And when she’s in the mood to bake, Chef Robin makes sure she has her Silpat Baking Mat right by her side. Fabulous for complete nonstick baking, roasting or candy making, this mat makes rolling pastry an easy task, allowing you to lift your pastry right onto a sheet pan. Plus they last for years! And Chef Robin’s go to peeler is the Rosle Swivel Peeler.  In both vertical and horizontal formats, it makes peeling even the toughest fruits and vegetables a breeze.

Chef Lynn’s favorite item in her kitchen is her Le Creuset French Oven. It evenly distributes heat for uniform cooking, is designed for “stove to oven” presentation and is super easy to clean. For busy cooks, this is a staple for one-pot meals. And for Chef Lynn, this enameled cast-iron cookware is worth every penny! All Le Creuset ovens will be on promo – in stock only; no special orders.

Chef Paul’s favorites include the Oxo Angled Measuring Cups which makes measuring liquids easier since you don’t need to hold the cup at eye level. And he loves his Rosle Instant-Read Thermometer for the digital read-out on the top, making it easier to read than the dial versions on traditional thermometers. Chef Paul would never dream of making soup or sauces without his Cuisinart Hand Blender. It’s the best time-saver, allowing you to liquify your ingredients right in the pot vs. transferring from the pot to a standard blender. And he wouldn’t ever roast fish or seafood without Marcel’s Cedar Roasting Planks. He loves how they impart an even, gentle heat and smoky flavor to the food. 

The things in Chef Brandy’s kitchen that make life simpler and more efficient, are her Potato Ricer which makes the lightest and fluffiest gnocchi or croquettes, allowing for even strands of boiled, mashed vegetables with a smooth uniform texture. And she would never dare scoop up vegetables or small pastas from boiling water or deep-fried food from hot oil without her Spider/StrainerThe long handle keeps your hands safely away from the heat. To zest citrus, grate hard cheese or spices Chef Brandy always grabs a Microplane Zester

The tools that Chef Kiley reaches for when she’s whipping up delicious meals in her kitchen and those tools include a Flat Whisk and Flexible Fish Spatula. The flat whisk because it deglazes your pots and pans to ensure a beautiful sauce (or roux) with its rounded edge, ensuring it fits inside the corners of your saute or sauce pan. And the fish spatula because its versatility makes it perfect for pancakes, cookies, vegetable fritters and so much more. It allows for delicate and precise turning, flipping and rotating on a hot work surface. Chef Kiley loves to use the Lodge Cast Iron Skillet (preferably a 13.25″ or 15″ skillet) whenever she can. These skillets sear any protein or vegetable like no other and can go straight to the oven or grill.

Baked Beans from Scratch