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Coconut Soufflé Pancakes

Coconut Soufflé Pancakes
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Pancakes
  1. ¾ cup coconut flour
  2. ½ cup tapioca flour
  3. ¼ cup almond flour
  4. 3 eggs, separated
  5. 1 ½ teaspoon xanthan gum
  6. 2 cups buttermilk
  7. 2 tablespoons sugar
  8. 1 teaspoon vanilla
Whipped cream
  1. 1 cup heavy cream
  2. 1 teaspoon coconut extract
  3. 2 tablespoons powdered sugar
Pineapple
  1. ¼ cup fresh pineapple, cut into small cubes
  2. ½ tablespoon butter
  3. 1 teaspoon brown sugar
  4. Pinch salt
  5. ¼ cup macadamia nuts, coarsely chopped
  6. Maple Syrup
For the pancakes
  1. In a mixing bowl combine 3 egg yolks and buttermilk, whisk until foamy. Sift in the coconut flour, almond flour and tapioca flour. Using a spatula to fold the dry into the wet ingredients. Add in the xanthan gum and vanilla. Set this batter aside.
  2. In a separate bowl whisk the egg whites until foamy. Add in the sugar and whisk until sift peaks form. Slowly fold the whipped egg whites into the batter being careful not to deflate the egg whites.
  3. Once the batter is folded together heat a 10” non-stick sauté pan over medium low heat. Add about a tablespoon of the batter to the pan, you should be able to get three pancakes in a 10” pan. Once you make three tablespoon size pancakes go back to the first pancake and put a second tablespoon of batter on the top of the pancake. Repeat for the other two pancakes. Drop 2 teaspoons of water in the middle of the pan and cover the pan with a lid. Allow the pancakes to cook about 6-8 minutes before lifting the lid and turning the pancakes. They should be golden brown before you flip them. After you flip all three pancakes add another 2 teaspoons of water to the pan and cover with a lid. Allow the pancakes to cook another 6-8 minutes. Remove the cooked pancakes to a warm serving plate while you cook more batches of the pancakes.
  4. While the pancakes are cooking prepare the caramelized pineapple. In a sauté pan add the butter. Add in the diced pineapple and pinch of salt. Add the brown sugar and stir to coat. Cook the pineapple until it starts to turn golden brown, about 5 minutes. Remove from heat and set aside until ready to serve.
  5. To finish the pancakes, make a coconut whipped cream. In a bowl add the heavy cream and whip with a whisk attachment on a stand mixer or with a hand mixer. Once the heavy cream is bubbly add in the powdered sugar slowly. Once all the powdered sugar is added pour in the coconut extract. Whip until peaks form in the cream.
  6. Top with cooked pancakes with the caramelized pineapple, crushed macadamia nuts and coconut whipped cream. Finish with a drizzle of maple syrup.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Foodspiration from K-Movies by Jenny Chang

I realize I’m late to the game, having only recently watched the breakout Oscar award winning film, Parasite just a few weeks ago. Friends have been raving about this film for many reasons but mainly because a South Korean film was gaining notoriety in the film world and thus, Hollywood.

Born in Seoul, South Korea, I have an interest in Korean films and dramas. Mostly dramas, and if you have never seen a Korean drama, it’s the best soap opera ever and will suck you in from the first episode. It’s the perfect combination of unrequited love, wish-harm-to-you-villain, sentimental protagonist and/or hero all perfectly measured for a gut wrenching saga series. Admittedly, I’ve had to wean myself from watching said dramas. However in any K-drama series or movie, I am often inspired to cook something delicious as a result.

K-dramas and movies are notorious for featuring some of the best, most popular foods in Korea. You will see scenes that take place around a table where food is second to the action or drama about to unfold. Don’t be mistaken though, the food is meant to entice and entice it does. If not around a table, then a street vendor or cart selling the hottest, on-trend, instaworthy snack or bite around.

In the movie Parasite, you see the housekeeper rush to prepare a dish after the lady of the house calls to say they are on their way home from a rained out, camping trip and requests the housekeeper have these noodles ready for them when they arrive. The dish she prepares is called Ramdon in the movie but is known to Koreans as Jjapaguri because it’s a combination of two types of instant noodle dishes: Chapagetti and Neoguri. Chapagetti resembles the instant version of the Korean classic Jjajang Myun (aka. noodles in black bean sauce), while Neoguri is a noodle soup in a spicy seafood broth.

Before you turn your nose up to instant noodles, you should know that instant noodles in Asian countries is like cereal to Americans. Whole aisles are dedicated in grocery and convenience stores to instant noodles. It’s a staple in every Asian household. And today’s instant noodles are a far cry from the ones you might remember from days of old (Cup of Noodles or Maruchan – though I mean no disrespect to either brands).

Taking something so ordinary and ubiquitous as instant packaged noodles and elevating it with the addition of, arguably the most expensive cut of meat in Korea, Hanwoo beef (similar to Wagyu or Kobe) is clearly the director’s statement about the wealthy in Korea. It’s this contrast that piqued my curiosity about Jjapaguri and ultimately, made me try it at home.

I have to say, the result was enjoyable. I jazzed up the instant noodles a bit with the addition of julienned cucumbers and thinly sliced scallions but used prime ribeye steak vs. Korean Hanwoo (because who could get their hands on Hanwoo in the US).  The savory-ness from the Chapagetti was followed by a slightly spicy heat that hits you a moment later. The next time I make this dish, I would add a soft boiled egg vs. the steak, along with some stir-fried bok choy or even some chewy rice cakes (ddukboki).

That’s the thing about instant noodles, you can make them as elaborate or as simple as you wish. So next time you happen to be in the instant noodle aisle at your local grocery store or better yet, venture into your local Asian market, stop and consider how you might “fancify” your instant noodles to make them #instaworthy. You might find that you’ve created your own noodle mashup much like the Ramdon in Parasite!

Ramdon aka. Jjapaguri
Serves 2
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Ingredients
  1. One package of instant Chapagetti
  2. One package of instant Neoguri
  3. One ribeye steak
  4. Julienned cucumbers
  5. Thinly sliced scallions, for garnish
Instructions
  1. Salt and pepper the steak on both sides. Sear in a cast iron pan for 3-4 min on each side, depending on thickness of steak and how well you like your steak cooked.
  2. Meanwile, bring 4 cups of water to a boil. Add noodles and dried vegetable packet. Boil noodles until tender (about 3 min). Reserve about 1 cup of water from the noodles and set aside. Drain noodles.
  3. Return drained noodles to pot and add Chapagetti seasoning packed along with ½ of the Neoguri seasoning packet. Add reserved noodle water. Mix well. Add oil packet from the Chapagetti and mix well.
  4. Top with julienned cucumbers, sliced scallions and sliced ribeye steak. Other toppings can include soft boiled egg and stir fried vegetables.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Avocado Hummus with Pistachio Salsa Verde

Avocado Hummus with Pistachio Salsa Verde
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Avocado Hummus
  1. 4 garlic cloves
  2. ½ cup canola oil
  3. 2 tablespoons Dijon mustard
  4. juice of 2 lemons
  5. salt
  6. 2 cups drained cooked or canned chickpeas
  7. 5 tablespoons tahini
  8. ½ cup ice
  9. 1 cup olive oil
  10. 3 ripe avocados
Pistachio Salsa Verde
  1. 2/3 cup shelled raw pistachios
  2. zest of 3 lemons
  3. juice of 1 lemon
  4. 3 ½ tablespoons thinly sliced chives
  5. 2 ½ tablespoons chopped parsley
  6. 3 ½ tablespoons extra virgin olive oil
  7. salt
  8. Black sesame seeds for garnish (optional)
  9. Flatbread or crackers
Instructions
  1. In a small pot, combine the garlic and canola oil. Simmer gently over medium heat until tender, about 10 min. Transfer to a food processor and add the mustard and half the lemon juice. Season with salt and pulse until smooth. Scrape down the sides of the bowl with a spatula and add the chickpeas. With the machine running, slowly drizzle in the tahini, then add the ice and ½ c of the olive oil, scraping sides when necessary. Season with salt and then transfer the humus to a bowl and set aside.
  2. Without cleaning the processor, halve, seed and scoop the avocado flesh directly into the machine with the remaining lemon juice. Puree, slowly add remaining ½ c olive oil. Scrape sides and season with salt. Gently fold into chickpea puree.
  3. Preheat the oven to 350. Spread the pistachios in an even layer on rimmed baking sheet and toast for 3-5 min, until fragrant and lightly browned. Give them a shake every minute or so they don’t burn. Transfer to a cutting board and coarsely chop while warm. Combine the still warm nuts in a bowl with the lemon zest, lemon juice, chives, parsley, and olive oil. Season with salt.
  4. To assemble: Top the avocado hummus with spoonfuls of the pistachio salsa, a drizzle of oil and a sprinkle of salt and or sesame seeds.
Notes
  1. Source: Farmshop
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Farro and Sausage Stew

Farro and Sausage Stew
Serves 4
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Ingredients
  1. 1 cup farro
  2. 2 tablespooons olive oil
  3. 8 ounces hot Italian sausage, casings removed
  4. 4 cloves garlic, sliced
  5. pinch of crushed red pepper flakes
  6. 5 cups chicken stock
  7. 1 bunch kale, stems removed, leaves roughly chopped, about 4 cups
  8. 1 teaspoon chopped fresh thyme
  9. salt and pepper
  10. 2 tablespoons grated pecorino-romano cheese
Instructions
  1. In a large, heavy saucepan, cover farro with a couple inches of water. Cover and bring to a boil. Reduce heat, salt the water, and simmer gently until the farro is tender, about 30 mins. Drain.
  2. Meanwhile, in a large saucepan, heat 1 tablespoon of olive oil over medium heat. Cook the sausage, breaking it up, until browned, about 5 minutes. Transfer to a plate. Cook the garlic and pepper flakes until golden, 2 minutes. Add the stock; bring to a simmer. Stir in the farro and kale and simmer until the kale is tender, about 8 minutes. Remove from heat. Return the sausage to the saucepan and stir in the thyme. Season with salt and pepper. Divide into bowls and sprinkle with the cheese. Drizzle with the remaining olive oil.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Skillet Ravioli with Spinach

Skillet Ravioli with Spinach
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Ingredients
  1. 1 Tablespoon olive oil
  2. 2 large garlic cloves, chopped
  3. 5 oz baby spinach
  4. 18 ounces refrigerated or frozen ravioli
  5. 1/2 cup grated parmesan cheese
  6. 6 tablespoons mascarpone cheese
Instructions
  1. Heat oil and garlic in medium large, oven-proof skillet over medium high heat. Cook until garlic is barely golden, about 30 seconds to 1 minute. Add spinach and a few pinches of salt and cook until spinach is wilted. Season to taste. Transfer garlic and spinach to a bowl.
  2. Place cold ravioli, 1/2 cup water and a few pinches of salt in skillet and bring to a boil over high heat. Reduce to medium heat and cover with lid. Steam ravioli for 3-5 minutes (longer for frozen ravioli). Check a piece to see that it is tender and heated through.
  3. Spoon mascarpone in tiny dollops around the ravioli, which is fragile now and doesn’t like to be moved a lot - but give it a gentle turn or two. Season with salt and pepper. Return spinach and garlic to pan. Sprinkle top with grated parmesan and broil until ravioli are browned in places, 3-6 minutes depending on how robust your broiler is.
Notes
  1. Smitten Kitchen, inspired by Theodora Kaloudis on Marley Spoon.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Hot Flavors for Cold Nights by Robin Nathan

Baby, it’s cold outside! When the cold, grey and dreary days make me long for sunshine and warmth — and a day trip to Florida is out of the question — I put the sunshine in my food.  The flavors of south India are just what my family needs to warm us up, and this quick and easy curry will do just that.

Even though this dish is full of exotic flavors, you’ll easily find everything you need to make it, on the shelves of any large grocery store.  And even better, you’ll be tucking into it in under 40 minutes. Prepare to heat up the night!

Red Lentil Coconut Curry with Rice and Fish
Serves 4
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For the Rice
  1. 2 tablespoons Coconut oil
  2. 1 Cinnamon stick, broken in half
  3. 4 Green Cardamom pods, smashed
  4. ½ teaspoon Cumin seeds
  5. 1 cup long grain white rice
  6. 4 cup water
  7. Salt to taste
For the Curry
  1. 2 tablespoons Coconut oil
  2. 1 yellow onion, small dice
  3. 2” piece of ginger, minced
  4. 3 cloves garlic, minced
  5. 1 tablespoon Garam masala
  6. ¼ teaspoon Indian chile powder or cayenne (or to taste)
  7. ¾ cup red lentils
  8. 2 ½ cup water
  9. 14 ounce can crushed tomatoes
  10. 13.5 ounce coconut milk, divided
  11. Salt to taste
  12. 16 ounces cod, cut into 2” pieces
  13. Handful of fresh cilantro leaves, chopped
  14. Juice of one lime
Instructions
  1. Make the rice: Heat the coconut oil in a saucepan, add the whole spices and cook, stirring occasionally until fragrant. Add the rice and coat. Pour in the water, season to taste with salt and bring to a quick simmer. Cover the pan, reduce the heat to low and cook undisturbed for 12-15 minutes, or until the rice has absorbed the liquid. Fish out the cinnamon pieces and fluff with a fork. Set aside.
  2. Meanwhile, make the curry: Heat the coconut oil in a large stock pot. When melted, add the onion and ginger and sauté until the onion is translucent, about 2 minutes. Add the garlic and dried spices and cook 30 seconds. Add the lentils and stir to coat. Pour in the water, tomatoes, and all but ¼ cup of the coconut milk and season to taste with salt. Bring mixture to boil, then reduce the heat and simmer gently until the lentils are barely tender, about 15 minutes. Add the fish to the pot, simmer 5 minutes longer, then cover the pot and remove it from the heat. Let stand undisturbed 10-15 minutes, or until the fish is just cooked through and the lentils are tender. Squeeze in the fresh lime and garnish with the cilantro.
  3. To serve, spoon portions of the rice into serving bowls. Top with ladles of the curry. Garnish with a swirl of the reserved coconut milk and more chopped fresh cilantro.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Individual Chocolate Cakes with Dulce de Leche and Fleur de Sel

Individual Chocolate Cakes with Dulce de Leche and Fleur de Sel
Serves 6
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Ingredients
  1. 8 tablespoons (4 ounces) unsalted butter, cubed
  2. 2 tablespoons unsweetened cocoa powder, plus more for the ramekins
  3. 6 generous tablespoons dulce de leche
  4. 1 scant teaspoon flaky sea salt, preferably fleur de sel
  5. 8 ounces bittersweet or semisweet chocolate, chopped
  6. 6 tablespoons packed light brown sugar
  7. 4 large eggs
Instructions
  1. Preheat the oven to 400ºF.
  2. Butter six 4 ounce ramekins or custard cups. Dust each with cocoa powder and tap out any excess. Put a heaping tablespoon of dulce de leche in each cup, then divide the flaky salt among them by sprinkling it over the dulce de leche. Put the custard cups on a baking sheet.
  3. In a bowl set over a pan of simmering water, melt the chocolate with the butter, stirring until smooth. Remove from the heat and stir in the cocoa powder and the brown sugar. Mix in the eggs, one at a time.
  4. Divide the chocolate mixture among the custard cups and bake for 15 minutes, or until the sides are firm but the center is still shiny and quite jiggly. Let the cakes cool for at least 5 minutes before serving.
Notes
  1. Recipe from David Lebovitz
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

White Bean Flatbread with Prosciutto and Cheese

White Bean Flatbread with Prosciutto and Cheese
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Ingredients
  1. 4 Pocketless Pitas
  2. 2 tablespoons Olive Oil, plus more for drizzling
  3. 1 15-ounce can cannellini beans, drained and rinsed
  4. 1 teaspoon crushed red pepper
  5. 1 teaspoon chopped rosemary
  6. 2 ounces chopped slice prosciutto
  7. ¼ cup chopped salted roasted almonds
  8. 6 ounces shredded Fontina cheese
Instructions
  1. Preheat a large skillet. Preheat broiler with rack 6 inches from heat.
  2. Brush both sides of pitas with 2 tablespoons oil. Cook in skillet over high heat until browned, 3 minutes.
  3. In a bowl mash the beans with the red pepper, rosemary and prosciutto and spread on pitas. Top with the almonds and cheese and transfer the skillet to the broiler.
  4. Broil for 2 minutes until cheese is melted and pitas are golden. Drizzle with oil, cut into wedges and serve.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Small Pleasures by Teri Hiben

As I reflect on some recent things that bring a smile to my face, I’ve noticed they are often the little, more commonplace happenings that really are extra-ordinary: a one year old in her early, self-confident walking, a handwritten note of thanks for something I’ve long forgotten, a five minute conversation meant to encourage, even only one day of sunshine after many gray days can bring on that smile.  Those small gestures and simple everyday sights end up giving me pleasure, enthusiasm, and energy.  They add up to having a big impact.

Lately as I’ve brought a treat for a gathering or a dinner, I’ve played on this idea with desserts.  A slice from a small bundt pan, a mini muffin or cupcake, a small cookie is just the right amount – a great treat to savor, nothing more yet nothing less.  Watching a child light up with joy at seeing a 6” layer cake rather that the more common 9” cake brings life to the saying that good things come in small packages. And remember, if they are small, maybe you can enjoy two!

Below is a recipe I’ve used for years from Martha Stewart.  They are Biscotti Bites with just a touch of grapefruit zest and formed with a mini scoop.  One small bite of goodness, a little something.  Try them.  Small efforts, like small changes, can make a big difference.

 

Biscotti Bites
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Ingredients
  1. 1 ¼ cup flour
  2. 1 ¼ cup fine cornmeal
  3. ½ teaspoon baking powder
  4. ½ teaspoon coarse salt
  5. 6 tablespoons unsalted butter, room temp.
  6. 1 cup sugar
  7. 2 large eggs
  8. 1 ½ cup sweetened shredded coconut
  9. 2 tablespoons finely grated grapefruit zest (from 2 small grapefruits)
  10. 11 ounces bittersweet chocolate, finely chopped, divided
  11. Fine sanding sugar, for sprinkling
Instructions
  1. Preheat oven to 350 degrees. Whisk together the flour, cornmeal, baking powder and salt. Beat butter with a mixer on med. speed until smooth. Add sugar and beat until pale and fluffy, about 3 minutes. Beat in eggs, one at a time, until well combined. Then beat in coconut, zest and 5 ounces chocolate until evenly distributed.
  2. Drop heaping teaspoonfuls of dough, spaced 1” apart, on parchment-lined baking sheets. Sprinkle tops with sanding sugar. Refrigerate 30 minutes.
  3. Bake, rotating sheets halfway through, until golden, 18-20 minutes. (longer if you use larger scoop). Let cool completely on baking sheets set on wire racks.
  4. Melt remaining 6 ounces chocolate in a bowl set over a saucepan of simmering water, stirring until smooth. Dip bottoms of cooled cookies in melted chocolate, scrape off excess against rim of bowl, and set on parchment-lined baking sheets. Refrigerate until chocolate is set, about 30 minutes.
Notes
  1. Recipe from Martha Stewart
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Crowned the Salad Queen by Jenny Lorish

I don’t know how it happened, but I have been dubbed the “Salad Queen” by my co-workers. 
 
When we have those holiday get togethers and company meetings I will admit, I tend to bring a BIG salad. It’s a “go to”  I lean toward.  So, I guess that is how it came to be.  “Salad Queen” it is.  I guess I now have a reputation to uphold. How can I make the next salad for our next get together more interesting than the last? 
 
Not all salads are created equally.  Lettuce based salads are not always fun.  So, I start by thinking about the base ingredients such as grains, roasted veggies, legumes, and pasta.   For any particular salad, I start with one of a few of these and then build from there.
 
Next ,comes the salads fixings/toppings: seasonal fruits and vegetables, cheese, nuts, seeds, croutons, the sky is the limit.  From there I go to the salad dressing.  
 
I start by thinking about which flavor goes best with the base:  balsamic, red wine vinegar, citrus, mustard, creamy, so many choices.  In any given salad, I truly enjoy crunch, sweet, spicy, tangy, all different flavors and textures bursting in my mouth.  
 
Some of my favorite salad recipes are inspired by restaurants I have frequented for lunch with my favorite friends.  On the many different lunch dates, I tend to order the same salad at the same restaurant every time I go there.  For example, at Nordy’s Cafe,  its the Cilantro Lime Salad with shrimp instead of chicken.  At California Pizza Kitchen it is typically the Roasted Veggie salad, so good.  I have to admit, I’m very inspired by the deliciousness of these salads, and I go home and try to recreate it for family and friends.
 
My advice to you, if you’d like to become the “Salad Queen”, or known for something delicious, start by sharing your favorite things and make it a “go to” for you, your loved ones and especially for those you work with side by side every day. Go ahead and wear that crown with pride!
 
My favorite dressing in the winter is this lemony vinaigrette. What would I put this delicious dressing on? Massaged chopped Kale or baby greens, sliced avocado, pomegranates, spicy pecans, pumpkin seeds, and shaved parmesan. It  brightens up any cold, dreary day into what feels like a sunny day.  I hope you love it as much as I do!  #tastethesunshine  #beinspired
 
Lemony Vinaigrette
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Ingredients
  1. 3/4 cup olive oil
  2. 1/2 cup fresh lemon juice
  3. 2 tablespoon white vinegar
  4. 1 tablespoon dijon mustard
  5. 1 clove garlic, minced
  6. 2 tablespoons honey
  7. 1 teaspoon dried oregano , any other herbs you prefer
  8. salt and pepper, to taste
Instructions
  1. Combine all ingredients in a dressing container or mason jar, or a blender. Blend well until the dressing is emulsified (combined well and not separating).
  2. Store in an airtight container in the refrigerator until ready to use. Whisk or shake well before each use.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/