Reconnecting by Paul Lindemuth July 7, 2021 by Kristen Cudden Leave a Comment When John Donne wrote that “no man is an island,” he recognized that our lives do not happen in a vacuum. Human connections are vital. After months of isolation and social distancing, socialization appears to be roaring back to life! Masks are coming off, family and friends are beginning to gather together again, and so many are trying to make up for lost time with special events that were cancelled or postponed. It’s really great to actually see a smile, and to reach out to capture a hug. If you’re still looking for ways to step out of your comfort zone, consider a few fun ways to reconnect with family and friends: Pack a picnic and enjoy it in the park; prepare a couple extra servings of tonight’s dinner and walk it over to your neighbor; or mix up a batch of summer cocktails and share with your friends on the patio. Everyone has different comfort levels when it comes to reconnecting, so take the re-entry process however feels best to you. Share a meal, raise a glass, and enjoy seeing those smiles again! And speaking of raising a glass, why not try a Watermelon/Cucumber Gin and Tonic? It’s the perfect summer cocktail. Watermelon/Cucumber Gin and Tonic 2021-07-13 20:34:22 Serves 6 Print Ingredients 8 cups cubed seedless watermelon 4 ounces fresh lime juice 1 cup gin 1 cup thinly sliced cucumber 1 tablespoon agave nectar 1/2 cup mint leaves 1 cup of tonic water 1 thinly sliced cucumber lime slices thinly sliced watermelon wedges Instructions Place the watermelon and 1 cup thinly sliced cucumber in the jar of a blender. Process until smooth and there are no lumps. Strain the watermelon/cucumber juice through a fine mesh sieve into a pitcher. Discard the solids. Add the gin, lime juice, agave nectar and mint. Stir to combine. Pour the mixture into 6 ice-filled cocktail glasses. Top off each cocktail with tonic water. Garnish with the cucumber, lime slices and watermelon wedges. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
What’s For Dinner? by Patricia Tracy June 28, 2021 by Kristen Cudden 3 Comments When Marcel’s opened about 10 years ago, I was a culinary assistant. I helped with classes and learned so much from the various chefs. Although my children were young at the time, they started to get more involved with school, sports, and dance. Unfortunately, my culinary assistant tenure had to end. I still use some of the recipes in my dinner rotation (thanks Chef Kelly Sears). Fast forward to Fall 2020 and like everyone else around the globe, my family was on lock down. After an uncertain spring and an uneventful summer, I found a way out of the sweat pant lifestyle. Marcel’s posted an opening for their retail staff in the fall. Masked and ready for a change in my quarantine lifestyle, I joined the team in October. While I reentered the workforce, my family adjusted to my absence. As I learned about opening procedures and inventory, they figured out carpools and laundry. But if I was on the closing shift, I would receive a text around 5 p.m. without fail – What’s for dinner? Sometimes dinner would be cooking in the crock pot or ready to be grilled. Other times dinner would be picked up on the way home. One of our favorite dinners has become a big salad. We have tried all variations – cobb, taco, and Caesar to name a few. Our most recent favorite is an Orzo salad using the housemade Lemon Basil Vinaigrette available at Marché. It is the perfect make ahead summer dish to have ready when someone asks you – What’s For Dinner? Orzo Salad with Lemon Basil Viniagrette 2021-07-13 20:38:39 Print Ingredients 16 ounces of orzo 4 cups of chicken stock 2 cups of water 1 pint of petite cherry tomatoes 1 pint of petite golden cherry tomatoes 5 ounces of fresh spinach 8 ounces of fresh mozzarella Marché Lemon Basil Vinaigrette Instructions Bring chicken stock and water to a boil and add orzo. Cook for 5 minutes, drain, and let cool. Cut tomatoes into quarters and chop spinach. Slice mozzarella into bite size pieces. Toss orzo, tomatoes, spinach, and mozzarella together. Add Marché Lemon Basil Vinaigrette to taste (I did about 6 oz.) Can be served either room temperature or refrigerate until later. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
In The Heart of Glen Ellyn March 16, 2020 by Kristen Cudden Leave a Comment Located in the heart of historic downtown Glen Ellyn, Marcel’s is a kitchenware, houseware, home decor and gourmet food retailer with cooking classes and private event space combining the best of all things entertaining and cooking. Stop in, take a look around and discover the unique beauty of Marcel’s!
Edamame Salad with Corn & Quinoa May 31, 2013 by Kristen Cudden Edamame Salad with Corn & Quinoa 2013-05-31 09:18:10 From Marcel's Monthly Newsletter, COOK CREATE CELEBRATE: May 2013 Print Ingredients 2 cups frozen, shelled edamame (defrosted) 1 cup corn (fresh or frozen) 1 1/2 cup cooked, cooled quinoa (leftover works well) 1 green onion, sliced 1 red sweet bell pepper, diced 1 Tablespoon minced fresh cilantro 2 Tablespoons olive oil Juice of 1/2 lemon (about 1 - 1 1/2 Tablespoons) Juice of 1/2 lime (about 1 Tablespoon) 1/4 teaspoon salt 1/4 teaspoon chili powder 1/4 teaspoon dried thyme 1/8 teaspoon freshly ground black pepper Dash cayenne Instructions In a large bowl, combine the edamame, corn, quinoa, green onion, red pepper and cilantro. In a small bowl, whisk together the olive oil, lemon and lime juices, salt, chili powder, black pepper, thyme and cayenne until combined. Drizzle over the salad and toss to coat. Cover and chill until ready to serve. Serves 4 main or 8 side dishes. By Chef Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Karen’s Smoked Salmon Pizza May 31, 2013 by Kristen Cudden Karen's Smoked Salmon Pizza 2013-05-31 09:15:46 Print Ingredients 2 - 12 inch Boboli pizza crusts Olive oil 8 oz. cream cheese, room temp. 1/2 cup finely chopped shallots 1/4 cup drained capers 2 Tablespoons chopped fresh dill Juice of 1/2 lemon 3/4 lb. sliced smoked salmon Instructions Preheat oven to 450 degrees. Drizzle crusts with olive oil, season with pepper and bake for 10 minutes. Let cool slightly. Meanwhile, in medium bowl, combine cream cheese, shallots, 2 Tablespoons capers, 1 Tablespoon dill and the lemon juice. Spread cream cheese mixture on the crusts. Top with the smoked salmon, remaining 2 Tablespoons capers and 1 Tablespoon dill. Cut into wedges. By Karen Fleming Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/