Bacon Wrapped Brussels Sprouts January 18, 2022 by Jenny Chang Leave a Comment Bacon Wrapped Brussels Sprouts 2022-01-18 20:57:01 Print Ingredients 1 pound Brussels Sprouts, halved 1 teaspoon Livia's salt pepper garlic blend* 1 pinch Red Pepper Flakes 1 teaspoon dried Thyme 1/2 cup grated Parmesan cheese 1 pound Bacon Runamok Bourbon Maple Syrup* (optional) *available at Marcel's Culinary Experience Instructions Position the oven rack in the lower 1/3 of the oven. Preheat the oven to 425° F. On a rimmed baking sheet, toss together the brussels sprouts, olive oil, and a pinch each of salt, pepper, and chili flakes. Then add the thyme and parmesan. Cut the bacon strip into thirds depending on the size. Wrap each sprout in bacon, placing them seam side down on the baking sheet. Use foil or parchment paper on the pan for easy clean up. Roast the brussels sprouts on the lower oven rack until browned, 20 to 25 minutes. Flip and cook for another 5-10 minutes, until deeply browned and crisp. Serve with a side of maple syrup for dipping. Adapted from Half Baked Harvest Adapted from Half Baked Harvest Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
For Good Granola Berry Bars January 12, 2022 by Jenny Chang Leave a Comment For Good Granola Berry Bars 2022-01-12 19:35:44 Print Ingredients ½ pound (2 sticks) unsalted butter, room temperature ¾ cup sugar 1 teaspoon vanilla bean paste or vanilla extract 2 1/3 cups flour ½ teaspoon salt 9.5 ounce jar American Spoon “Red Raspberry Preserves” 1 cup For Good Granola, original flavor, divided (available at Marcel's) Instructions Preheat oven to 350 degrees. Mix the butter and sugar with a stand mixer just until combined. Add the vanilla and mix in. Mix the flour and salt in a bowl. Add the flour mixture in two additions, mixing after each addition. Continue mixing until it almost comes together in a ball. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about ¼ inch up the sides. Spread the jam over the dough. Mix 2/3 cup of the granola with the remaining dough with your hands. Break the dough into small bits and distribute on top of the jam, covering most of the surface. Sprinkle the remaining 1/3 cup granola over the top. Press the top down very slightly. Poke any visible dried cherries down into the dough. Bake the bars for 45 minutes, until lightly browned. Cool completely and cut into bars. Notes Based on Barefoot Contessa’s Raspberry Crumble Bars Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Brussel Sprouts Cacio e Pepe January 12, 2022 by Jenny Chang Leave a Comment Brussel Sprouts Cacio e Pepe 2022-01-12 19:33:32 Serves 2 Print Ingredients 12 ounces Brussels sprouts 2 tablespoons olive oil 2 teaspoons Livia’s Seasoning Salt (salt, pepper, garlic) Pinch of sugar 1 ½ cups shredded or shaved parmesan cheese Zest of one lemon 1/3 cup toasted and chopped pecans ½ teaspoon freshly ground pepper, or to taste Instructions Preheat oven to 375 degrees. Quarter or halve Brussels depending on size, keeping all of the bits and leaves that fall off. Toss the Brussels in olive oil, Livia’s, and a pinch of sugar. Roast in the oven for approximately 30 minutes, tossing halfway through. Remove when the larger pieces and dark golden brown and the smaller are darker and crispy. Let cool slightly, then toss with lemon zest, parmesan and nuts. Add freshly ground pepper to taste. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Come Together by Denise Stano December 21, 2021 by Jenny Chang Leave a Comment This season our gatherings are finally inching back to normal. We might be gathering in smaller numbers with masks and rapid tests, but it sure feels good to be celebrating together again. This is the time of year when the majority of us are celebrating something (Thanksgiving, Christmas, Hanukkha, Kwanzaa, Diwali). The traditions, history and customs behind each of our special holidays differ, but they do share a common thread in that we typically gather together with our family and friends to share fabulous food, conversation, fun and games, and always little bit of stress. We each hold memories of holiday gatherings with our favorite foods. My sister and I still talk about going to our Aunt Lucy’s house on Christmas Eve to gather with my dad’s large family. Aunt Lucy always had French Onion chip dip that she served with Ruffles potato chips. Her wonderful buffet of Northern Italian entrees, spinach ravioli in brodo, cheeses, panettone, and pizzeles was lost on my group of cousins. All we cared about and still fondly remember are the Ruffles, dip, bottomless cups of sherbet punch and Coca Cola we drank unmonitored while the adults played cards. I have expanded my palate with age and have given up the Ruffles, dip and soda. I now set aside a Sunday afternoon in December when my sons and I make the ravioli and pizzeles that I overlooked in my youth. Our dinner that night is always fresh pasta made with the excess dough…which my dog, Brooke, loves to sneak while we are cleaning up the kitchen! As you once again come together with your family and friends and prepare the recipes that say “Holiday” to you, the staff at Marcel’s is alway here to help guide you in the selection of just the right kitchen tool, baking pan, table decor or hostess gift. See you soon.
One Recipe, Four Ways by Brandy Fernow December 9, 2021 by Jenny Chang Leave a Comment For those who have been in class with me, I often share how baking is not really my thing. I am a savory chef through and through. I will trade formulas and pastry bags for a hot stove and raw ingredients any day. So here we are in the season of baking and I have to admit…I don’t love making holiday cookies and treats. I certainly love to enjoy them all though! What I have leaned on in baking is mastering a few techniques and classic desserts and then change them up in different ways. My absolute go-to is a Flourless Dark Chocolate Souffle. It’s a handful of ingredients that I always have on hand, everyone loves chocolate, and it can be altered in so many ways. If I’m making a Mexican-inspired meal, I’ll add a tomatillo blueberry sauce, or candied pepita garnish. Making Italian, I’ll add some Frangelico liqueur and top with hazelnuts. In the summer, I’ll pair it with a fresh berry sauce. Fall, add a salted caramel or warm spiced whipped cream with cardamom or cinnamon. In Winter, I love adding candied citrus zest or pomegranate. I have made this souffle over 100 times with all kinds of variations. My holiday version swaps in peppermint extract and is topped with whipped cream and crumbled peppermint. My base chocolate souffle recipe is below – I hope you find inspiration with it all year long as well. Flourless Dark Chocolate Soufflé 2021-12-09 13:21:12 Yields 8 Print Ingredients Cooking spray ¼ cup sugar for dusting ramekins 8 ceramic ramekins 6 ounces high-quality dark chocolate chips 6 ounces salted butter, cut into cubes 4 eggs ½ cup sugar 1 ½ teaspoons vanilla extract Instructions Preheat the oven to 350º F. Lightly spray the bottom and sides of ramekins with cooking spray. Dust the insides and bottom of the ramekins with sugar and tap out any excess. Set up a double boiler by putting 1-inch of water in a medium saucepan and bringing the water to a boil. Place the chocolate chips and butter in a heat-proof bowl and place over the water. Reduce heat to low and stir, melting the butter and chocolate. Once melted, remove from heat and let cool slightly. Separate eggs and place yolks in a large bowl and whites in a medium bowl. Add the sugar and vanilla to the egg yolks. Using a hand mixer, mix for about 2 minutes or until the mixture is thick and pale yellow. Gently whisk cooled chocolate mixture into the egg yolk mixture. With clean beaters, whip egg whites to soft peaks. Fold them into chocolate mixture, about 1/3 at a time, until the batter is free from streaks. Using a spring-release scoop, divide the batter among the prepared ramekins. Bake until raised and just set, about 20-25 minutes. Remove and let cool. Unmold by running a butter knife around the edge to release and invert onto a plate. Top with garnishes like caramel, whipped cream, etc. Note: Peppermint version: replace vanilla extract with peppermint extract. Add whipped cream and crushed peppermint for garnish. Notes *I often use small baking molds (as seen in picture) in place of ramekins when making for a gathering. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/