It’s the People by Jill Foucré September 25, 2021 by Jenny Chang Leave a Comment I said I would write the blog post. As is often the case, things that appear effortless require planning and work. Our Marcel’s blog posts are one of those things. Both retail staff and chefs write them, alternating every two weeks. I make out a schedule six months at a time but I don’t assign topics. Everyone can write about what they want as long as it has some connection to Marcel’s. I also do very little editing. We have a lot of really good writers in our midst. And no one really gets paid to do it – they get a token of appreciation from me but not nearly the value of the work they put in. But everyone does it (generally) without complaint. So when I made the schedule for the second half of 2021, I said I would write the blog post that fell around our anniversary week. I have been thinking for weeks about an angle. A grand metaphor. A heartwarming story. I even looked at world, national, and local headlines from September 26, 2011. Kind of a boring day, as it turns out. Charlie Sheen settled his lawsuit with Chuck Lorre. Stuff like that. Then I decided to think about what has been on my mind lately. There are so many reasons why I have a heart full of gratitude. Friends and family with serious illness but with loved ones to help them. People in my life who have propped me up during some pretty dark days the past few years. Those in our community and in our world who have compassion and caring for all individuals, especially those who are in the most need. What’s the common thread? People. So that’s my angle. Marcel’s is about the people. Yes, we have fabulous merchandise and wonderful classes and beautiful displays and all of that. But what we really have are the people. The customers. The staff. The chefs. The culinary assistants. The dishwashers. The partners. The makers. The creators. And quite a few people fall into more than one of these categories. Generous, thoughtful, imaginative, resourceful, talented – and all with a dedication to Marcel’s. It doesn’t happen without all of you and absolutely everyone plays a role of some kind. Thank you for being my people. Cheers to the next 10 years.
Too Pretty To Use? by Lauren Miller September 16, 2021 by Jenny Chang 1 Comment Have you ever bought something because you thought it was pretty? Of course you have! Well, have you ever bought a kitchen PAN because you thought it was pretty? I’m guessing not too many people have. After months of eyeing the Le Creuset enameled cast iron Signature Skillet in the Deep Teal finish, I finally had to have it. I brought that baby home and boy was she pretty! And then, she sat in the kitchen cabinet. And sat. I didn’t want to “mess” it up and get my pretty new pan all dirty and marked up. And (confession time here), I had never cooked in a cast iron skillet before! After a few months of it sitting unused in my kitchen, it was time to break this new pan in and try out some recipes. I looked around online and decided to start with two savory recipes and two sweet recipes. The initial debut was a giant chocolate chip cookie, baked to perfection! The pan gave it a perfectly crispy exterior and wonderfully gooey interior, and was fantastic served warm with vanilla ice cream. Definitely a treat for the whole family! I then followed up with a spinach frittata, peach cobbler and tasty breakfast potatoes. All were delicious and fun to make! My pretty new pan led me to try some new recipes and is still as pretty as ever! As I continue to discover new dishes to be made in my skillet, soon I will be a more seasoned cook, just like my cast iron skillet. Chocolate Chip Skillet Cookie 2021-09-16 15:11:05 Print Ingredients 12 Tablespoons butter 1 ½ sticks melted and cooled until warm 1 cup light brown sugar 1/2 cup granulated sugar 1 large egg 1 egg yolk 2 teaspoons vanilla extract 2 cups + 2 Tablespoons all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups semi-sweet chocolate chips Instructions Heat oven to 325 degrees F. Add butter to a microwave safe bowl and microwave for about 45 seconds, or until most of it has melted. Allow it to cool for a few minutes. Add melted butter, granulated sugar and brown sugar to a medium bowl and beat with an electric mixer until well blended. Add the egg, egg yolk, and vanilla and mix until combined. Stir in the flour, baking soda, and salt, just until combined. Gently stir in the chocolate chips. Press the cookie dough into a 10’’ or 12’’ cast iron skillet (or a regular, oven-safe skillet would work). Bake for 28-35 minutes or until it looks just barely golden. Don’t over-bake it, especially since it will continue to cook in the hot skillet when you take it out of the oven. Allow to cool in the skillet for at least 20-30 minutes before cutting. Slice cookie into pieces and serve warm with a scoop of vanilla ice cream, if desired. Adapted from tastesbetterfromscratch.com Adapted from tastesbetterfromscratch.com Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/ Skillet Home Fries 2021-09-16 15:19:30 Print Ingredients 2 pounds new potatoes, chopped 1 teaspoon seasoned salt 1 teaspoon black pepper 1 teaspoon paprika 1/2 teaspoon garlic powder 3 tablespoons vegetable oil Instructions In a small bowl, stir together salt, pepper, paprika, and garlic powder. Cube potatoes into about 1/2-inch cubes. You can leave the skin on. Bring a medium pot of salted water to a simmer. Add potatoes and boil until tender, about 6-8 minutes. Then drain potatoes. Add oil to a large cast iron skillet (or heavy skillet) over medium heat. Add the drained potatoes and spread them out over the surface of the pan. Let sit for five minutes. Stir potatoes once they are starting to crisp up a bit. Add half of the seasoning mix to the potatoes. Continue to let the potatoes cook over medium heat. Don’t over-stir them. Let them sit and get crispy. Keep cooking for 10-15 more minutes until the potatoes are nicely crisp. Add the rest of the spice seasoning near the end of cooking. Serve the potatoes while warm with eggs and ketchup if that’s your thing. Adapted from macheesmo.com Adapted from macheesmo.com Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/ Skillet Peach Cobbler 2021-09-16 15:23:06 Print For the Peach Cobbler Filling The juice and zest from one large lemon; about 2 teaspoons zest and 2 tablespoons juice 4 – 4 ½ lbs (about 10 cups sliced) fresh, ripe peaches (*You can also use frozen peaches; see note below) ¼ cup plus 1 tablespoon (226g) packed dark brown sugar ½ teaspoon almond extract ½ teaspoon salt 3 tablespoons (21g) cornstarch For the topping 1 ¼ cup (150g) all-purpose flour 1 ¼ teaspoon baking powder ¾ teaspoon kosher salt (½ tsp table salt) 10 tablespoons (5oz) unsalted butter, melted and cooled to room temperature ½ cup plus 2 tablespoons (132g) packed dark brown sugar ¼ cup plus 1 tablespoon (62g) granulated sugar 1 teaspoon pure vanilla extract Make the Peach Cobbler Filling Preheat the oven to 350 degrees F (176 degrees C). Coat a well seasoned 12-inch cast iron skillet with a generous layer of butter. You can also use a 9×13 rectangle baking dish or a seasoned carbon steel pan. Put the lemon juice and zest into a large bowl. Peel the peaches, remove the pit, and cut into ¼-inch slices. Add the peaches to the bowl with the lemon juice as you slice them, tossing them gently from time to time in the juice to coat. The lemon juice will help keep them from browning. Add the rest of the filling ingredients to the bowl with the peaches and toss gently to mix. Pour the filing into the skillet, smoothing it out into an even layer, and bake for 15 minutes. While it bakes, prepare the topping. Make the Brown Sugar Cobbler Topping Add the flour, baking powder, and salt to a bowl and stir to mix. Add the rest of the ingredients and stir with a spoon or rubber spatula, or your fingers, just until all the dry ingredients are moistened and the mixture comes together into a soft dough. Do not over mix. Remove the pan with the peach filling from the oven. Use your fingers to crumble the topping over the peach filling into an even layer. Put the pan back in the oven and bake for an additional 45-55 minutes, until the peach filling is bubbling up all around the edges of the pan and the topping is golden brown and set. Remove from the oven and let cool for about 15 minutes before scooping into bowls and serving. Serve with vanilla ice cream if desired. How to make cobbler with frozen peaches If you're using frozen peaches, you'll want 10 cups; between 45 and 50 ounces. There is no need to thaw frozen peaches before making the filling. Just toss them with the rest of the filling ingredients and dump them into the pan. Spread the cobbler topping over them and bake as directed. It might take a bit longer to bake your cobbler if you're using frozen peaches, so just be patient if it's not quite finished baking after 45-55 minutes. Adapted from ofbatteranddough.com Adapted from ofbatteranddough.com Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/ Frittata 2021-09-16 15:26:33 Print Ingredients 6 large eggs, enough to cover the ingredients 1/4 cup heavy cream 1 teaspoon kosher salt, divided 4 slices thick-cut bacon (8 ounces), chopped (optional) 2 small Yukon gold potatoes, peeled and thinly sliced 1/4 teaspoon freshly ground black pepper 2 cups baby spinach (2 ounces) 2 cloves garlic, minced 2 teaspoons fresh thyme leaves 1 cup shredded cheese, such as Gruyère, Fontina, or cheddar (optional) Instructions Heat the oven. Arrange a rack in the middle of the oven and heat to 400°F. Whisk the eggs and cream together. Whisk the eggs, heavy cream, and 1/2 teaspoon salt together in a small bowl; set aside. Cook the bacon. Place the bacon in a cold 10- to 12-inch nonstick ovensafe frying pan or cast iron skillet, then turn the heat to medium-high. Cook the bacon, stirring occasionally, until crisp, 8 to 10 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate and pour off all but 2 tablespoons of the fat. (If omitting the bacon, heat 2 tablespoons oil in the skillet, then proceed with adding the potatoes). Saute the potatoes in bacon fat. Return the pan to medium-heat, add the potatoes and sprinkle with the pepper and the remaining 1/2 teaspoon salt. Cook, stirring occasionally, until tender and lightly browned, 4 to 6 minutes. Wilt the spinach with the garlic and thyme. Pile the spinach into the pan with the garlic and thyme, and cook, stirring, for 30 seconds to 1 minute or until spinach wilts. Add the bacon back to the pan and stir to evenly distribute. Add the cheese. Spread the vegetables into an even layer, flattening with a spatula. Sprinkle the cheese on top and let it just start to melt. Pour the egg mixture into the skillet. Pour the egg mixture over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set. Bake the frittata for 8 to 10 minutes. Bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking. Cool and serve. Cool in the pan for 5 minutes, then slice into wedges and serve. Notes Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Adapted from thekitchn.com Adapted from thekitchn.com Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Back To School Smells by Didi Foth August 31, 2021 by Jenny Chang Leave a Comment It’s hard to believe that the end of August is upon us and that school has started for most of the kids in the area. I am sure it is especially exciting this year with all that occurred last year-I bet there are fewer complaints of having to go to school! I am one of those people that LOVED going back to school every year. I loved the new school supplies, the new books and the new clothes and shoes. All of these items held so much promise for the coming year. I also loved the smells associated with them — newly sharpened pencils, new paper and new sneakers! One of my favorite memories of being in school, though, is coming home to the smell of freshly baked treats that my mom had made while we were in school. I would walk in the door and the wonderful aromas would greet us. My mom would bake bread, cakes, cookies and tarts. As a point of reference, my mom was not much of a cook- she wasn’t that interested in it and our menus were pretty basic. Baking was another story altogether, though, and she loved trying different recipes she remembered from her childhood. I would sit at the kitchen table and eat fresh baked bread with butter or a cinnamon roll with a big glass of milk. Berries and fruit that were in season would always be made into a tart or a cobbler. It was the best after school treat ever! Lately I’ve been baking – fresh peach cake, blueberry buckle and banana bread. I have gathered a few recipes of my own over the years and love the smells that fill the house. It must be that time of year and my way of going back to school. Blueberry Buckle 2021-08-31 14:48:50 Print Ingredients 4 tablespoons of butter, softened 3/4 cup sugar 1 egg 1 1/2 cups of all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 2 cups fresh blueberries CRUMB TOPPING 1/2 cup sugar 1/3 cup all purpose flour 1/2 teaspoon ground cinnamon 4 tablespoons butter, cut up Instructions Preheat the oven to 375. Grease and flour an 8 x 8 pan. In a large bowl, cream together the butter and sugar until fluffy. Beat in the egg. In another bowl, whisk together the flour, baking powder and salt. Add the flour mixture alternately with the milk to the creamed mixture, beating after each addition. Gently fold in the blueberries. Pour the batter into the prepared pan. Sprinkle evenly with the crumb mixture. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Cool and serve warm as coffee cake or cooled with whipped cream for dessert. Crumb topping: in a small bowl, mix together the sugar, flour, and cinnamon. With pastry cutter or 2 knives, cuth the butter into the mixture until the mixture is like course meal. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
“THE” Chocolate Cake by Rita Cevaal August 25, 2021 by Jenny Chang Leave a Comment We celebrated a couple birthdays recently and that means making THE Chocolate Cake. Everyone in the family knows what this is. Last year I posted about it briefly on Instagram but that was not enough space to tell you how awesome this cake is! Don’t let the recipe name deceive you. This is not a healthy cake, there is plenty of sugar and fat in it to ensure it’s deliciousness. I have made this vegan as directed, with regular butter and milk, gluten-free, all the variations needed these days. It is always delicious, well maybe the gluten-free is just ok. My favorite way to bake this is using three 6” round pans. After the cakes are cooled, each layer is wrapped up and put in the freezer. I usually use just 2 of the layers, frost them, and place on a cute cake stand. Colorful candles make it festive and an Instant-worthy photo. I keep the other layer(s) in the freezer to defrost when I need a small cake to serve. Once defrosted, dust with powdered sugar, and on a cute cake plate it goes. Enjoy! The Best Vegan Chocolate Cake 2021-08-25 11:59:16 Print CHOCOLATE CAKE 1 cup unsweetened almond milk 1 tablespoon apple cider vinegar 2 cups all purpose flour 1 3/4 cups granulated sugar 3/4 cup cocoa powder 2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1/2 cup canola oil OR melted coconut oil 2/3 cup unsweetened applesauce 1 tablespoon pure vanilla extract 1 cup boiling water CHOCOLATE BUTTERCREAM FROSTING 1 cup cocoa powder 1 1/2 cups earth balance vegan butter, softened, baking sticks preferred 4-5 cups powdered sugar 2 teaspoons pure vanilla extract 1/4-1/2 cup unsweetened almond milk FOR THE CHOCOLATE CAKE Preheat oven to 350 degrees F and grease two 9-inch cake pans. I also line them with parchment rounds and lightly flour for easy removal of the cakes later. Measure 1 cup unsweetened almond milk and add the tablespoon of vinegar to it. Stir slightly and set aside to curdle. In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine. Now add the oil, applesauce, vanilla and almond milk/vinegar mixture. Mix on medium speed with a hand mixer (or stand mixer with the paddle attachment) until well combined. Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very runny at this point; that is how it should be, trust me! Divide the batter evenly between your cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting. FOR THE CHOCOLATE BUTTERCREAM FROSTING Add the cocoa powder to a large bowl (I just wipe out the cake bowl and use it for the frosting). Whisk well to remove any clumps. Add the softened vegan butter and mix with a hand mixer until creamed and well combined. Add half of the powdered sugar and half of the almond milk, and mix until combined. Add the rest of the powdered sugar and vanilla extract. Mix starting on low, and turn to high. Mix until fluffy and combined. If the frosting seems too dry, add more milk, a tablespoon or two at a time. If the frosting seems too wet and doesn't hold it's shape, add more powdered sugar until it thickens up. Frost the cake using an icing spatula or just a butter knife. Adapted from Nora Cooks Adapted from Nora Cooks 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/