Just Another Anniversary by Kelly Sears September 24, 2020 by Jenny Chang 1 Comment “Just” is one of those words in the English language that can run the gamut on meaning and connotation: an adjective, adverb, or phrase. This is just what I need! (excitement); I was just there! (very recent); They are just great! (emphasis); Really, just nine years? (agreement); Do you have just this one store? (possible/impossible); Is this just all you do? (simply only).Almost ten years ago, Jill and I meet serendipitously. Seems we soaked our toes in the same place. In separate visits, our names were given to each other as just someone we should talk to, just in case. Why not, it was just a chat over coffee. The chat turned into an interview, interview into interviewing others, into building the staff, training the staff, creating procedures, adjusting procedures, filling shelves, stocking kitchens, sweating small stuff, sleepless nights, millions of what-ifs, how comes and if than’s. And that was all before we even opened the door for day one! One of the biggest questions back then was how do we become more than just another kitchen shop, just another cooking school. There is never just one answer to that, it never takes just one person to answer it or make it happen, and it’s never a question that stops getting asked. Jill steers the ship. Decent, equitable, ethical, firm, and rock steady. She built the ark and the rest of us hopped on board. Dana and the rest of the retail team are extraordinary at finding just the right fit. If you are in search, they will find. They have been rewarded with plenty of “this is just what I need,” “this is just great,” “I was just there!” responses over the past nine years with no signs of slowing down. In the kitchen, our chef team dishes up more than just another cooking class, they create an experience. They engage, educate, inspire, and empower students to take the next step, strive for more, and share the tools to get them there. Our culinary assistant team delivers customer service above and beyond in each and every one of our classes. Both kids and adults receive the same level of care and attention. You would never know these folks are volunteers. And behind the scenes, with dishpan hands and in-between homework assignments, our young flock of dishwashers scrub piles and piles of dishes for each class. A few years ago, the letter M got bigger. Marché and Maison became extensions to and of Marcel’s. Both offering different products and services but just the same level of professionalism and experience. More ways to cook, create and celebrate. Over the past nine years, we haven’t just rested on the base we built. We have amended, listened, adjusted, aimed, and re-aimed to keep all things “M” growing and thriving. The most common question I get asked is, “is this just all you do?” And to that, I can emphatically answer, yes! This is just all I do, and I couldn’t be more proud or lucky. Every day I interact with co-workers that have become friends, people that care as much about the place they work as the person who owns it. We have a team I would trade for nothing; strong, durable, intertwined. After nine years, how do we become more than just another kitchen shop, just another cooking school? We just continue to not be the same. We just choose to be better. Happy nine and on to nine more! If a meal is simple, with few ingredients, there’s no place to hide, fewer ways to hide shortcomings. If you’re just making chicken, it needs to be the best chicken you can make. Roast Chicken (Spatchcocked) with Citrus Herb Butter 2020-09-24 13:52:18 Print Ingredients One whole chicken (gizzards removed) patted dry and seasoned with salt and pepper all over the bird. Refrigerate on a sheet pan over night if possible, in not, at least for a few hours. ½ cup softened, unsalted butter 2 Tablespoons minced shallot 2 Tablespoons finely chopped fresh chives 2 teaspoons finely chopped rosemary 2 teaspoons chopped fresh thyme 1 garlic clove, minced The zest of one lemon A handful of parsley Instructions Preheat the oven to 450 degrees. Combine butter, shallots, chives, rosemary, thyme, garlic and zest of the lemon in a small bowl and mix well; taste and adjust with salt and set aside. Flip the chicken onto its breast and using sturdy kitchen shears or a 10-inch chef's knife, remove the backbone by cutting carefully down each side of the bone, starting at the tail end of the bird. The entire inside of the chicken should be exposed when you are finished. Then flip the chicken over so that is lies flat. Trim any excess deposits of fat from around the cavity, and gently slide your fingers under the skin and ease it away from the meat, around both sides of the breast and both legs. Carefully smear the compound butter underneath the skin all over the meat, being careful not to break the skin. On a rimmed baking sheet, large enough to accommodate the chicken, layer parsley, left over shallot, and sliced citrus. Lay the chicken on top, making sure the legs and thighs, and wings are splayed out. Roast for 45 minutes to hour depending on the size of the chicken – 3 ½ lbs. about 45 minutes, 5 lbs. about an hour (internal temperature should read 165 degrees). Cover & let rest about 10 minutes before carving, cutting or serving Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Eating and Drinking, The New Normal by Paul Lindemuth August 27, 2020 by Jenny Chang Leave a Comment It’s 6 months into the pandemic and we’re all Covid-weary. It’s been quite the summer, with waiting in line for drive-through food pick-ups, masked visits to the farmer’s market, and lots of cooking at home. We’re eager to gather again with friends to share food, drinks and conversation. One of the joys of being a Maison chef has been the ability to get back to work with clients to create events that have given family and friends the opportunity to comfortably gather together. The challenges of offering up food safely has inspired us to get creative. We’ve closed down the buffet tables that allow communal food contact. In its place we’ve done cocktail parties with small mason jars filled with vegetable crudites and a delicious dip, avocado salsa and chips or a demitasse cup filled with carrot velouté. We’ve prepared an elegant and intimate wedding with individual picnic baskets for each guest and small outdoor dinner parties to celebrate special moments (sometimes to take the place of long ago planned trips that had to be canceled). It’s a happy time to see entertaining slowly coming back to life! As we move forward through these challenging times, let’s continue to gather together (safely) and share the love with food and friendship. For more information about Maison, click here. Carrot Velouté 2020-08-27 14:17:46 Serves 6 Print Ingredients 2 pounds carrots, peeled, trimmed and cut into 2-inch pieces 4 cups chicken stock or low-salt chicken broth 2 teaspoons Asian sesame oil 1 teaspoon salt 1 teaspoon sugar ½ cup heavy cream ½ cup whole milk ¼ teaspoon Tabasco hot sauce 2 tablespoons chopped fresh chives Instructions In a large saucepan combine the carrots, stock or broth, sesame oil, salt and sugar. Bring to a boil, then reduce the heat and simmer until the carrots are tender, about 45 minutes. Puree the soup in a blender until smooth. Return the soup to the pan. Add the cream, milk and Tabasco sauce to the soup. Taste and adjust seasonings. Ladle the velouté into bowls and garnish with the chopped chives. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Secret Garden Grilling by Robin Nathan July 29, 2020 by Jenny Chang Leave a Comment Don’t tell anyone, but I live on the greatest block in the greatest neighborhood in the city. Several years ago, we cut a gate between our backyard and that of our next-door neighbor. The neighbor next to them have done the same, creating 3 continuous backyards. During the waning (and warming!) days of Phase 2 quarantine, we began grilling and socializing together – keeping our 6’ of distance, of course! We’d put 3 tables in the middle yard – one for each family. The boys would shoot hoops in our yard, or play with the dogs in the far yard, while we adults sat at our socially distant tables, drinking cocktails and enjoying separate bowls of guacamole & chips. The Zoom classes I taught during quarantine were a special boon to us all – lots of beautiful food created during the class resulted in the perfect opportunity to gather and share. This pork dish I created for my last Zoom Class, themed “Driveway Dinner” was a particular hit. And the Beer Shandies with fresh lemonade we made were so good, I’m sharing that recipe with you, too! Now is the perfect time to try this out with some friends and family soon! Grill Kissed Pork Tenderloin with Scallion Salsa Verde over Warm Potato “Salad” and Beer Shandies 2020-07-30 00:36:56 Serves 4 Print Pork Tenderloin Two 12 – 16 ounce pork tenderloins (do not used pre-seasoned or liquid injected pork) Olive oil Salt and pepper to taste 1 tablespoon granulated garlic (garlic powder) 1 tablespoon granulated onion 1 tablespoon ground coriander Scallion Salsa Verde 6 scallions, thinly sliced (use white and green parts) Handful of fresh cilantro, chopped 4 mint leaves, minced 1 large clove garlic, minced Juice of ½ large lemon 2 tablespoon Olive oil Salt to taste Potato Salad 4 tablespoons unsalted butter at room temperature Large handful flat leaf parsley Salt to taste 1 ½ Pounds red bliss potatoes, skin on, cut into ¾” – ½” pieces Beer Shandies 1 cup granulated sugar 1 cup water Zest of one large lemon 1 ½ cup fresh lemon juice (about 5-6 large lemons) 3 cup cold water 6 ounces of IPA or good lager per person Tall Glasses Pork Tenderloin Trim the pork of silverskin and remove the very thin end (reserve for another use, if desired). Drizzle generously with olive oil and season with salt and pepper. Combine the remaining spices in a small bowl and sprinkle generously on all sides of the pork. Set aside at room temperature for up to 1 hour. To start on grill and end in oven: Preheat a grill or grillpan over medium-high heat. Preheat your oven to 400 (preheat to 425 if cooking more than one tenderloin.) Place the pork on the grill grates and grill 2 minutes on one side; turn and grill 2 minutes on the other side. Flip to an edge and cook 30 seconds, flip to the last edge and cook 30 seconds longer. Remove and place on a sheet pan. Place the pork directly into the preheated oven and roast to an internal temperature of 130. Remove to a cutting board, tent with foil and rest 10 minutes. Slice. To cook completely on the grill: Build a 2 stage fire in your grill with one part at 500 and another part about 350. Follow the above directions and sear the pork on the hot portion of the grill. Remove the pork to the cooler portion and cook, turning every 6 minutes, until the internal temperature of 130 is reached. Remove, tent with foil and follow the above directions. To serve, arrange the warm potato salad on a serving platter. Shingle the pork slices on top and dollop the salsa verde over the entire platter. Scallion Salsa Verde Combine all the ingredients in a bowl and toss together. Store at room temperature for up to 2 hours, or refrigerate until service. Serve at room temperature. Warm Potato Salad with Herb Butter Combine the soft butter, parsley and salt together in a small bowl until fully combined. Set aside at room temperature. Bring a large pot of salted water to boil. Carefully add the potatoes to the boiling water and cook until fork tender, about 12 - 15 minutes. Drain the potatoes and place them on a sheet pan, spread into a single layer. Dollop the prepared herb butter over the potatoes, allowing it to melt onto the potatoes. Scrape the potatoes onto a serving platter or bowl. Beer Shandies with Fresh Lemonade Heat the sugar, water and lemon zest in a saucepan over medium-low heat until the sugar dissolves. Let stand 10 minutes, then strain out the zest. Pour the fresh lemon juice and 1 ½ cups of the syrup into a large pitcher. Fill with the cold water. Taste and add more syrup if needed – keep it on the tart side. For the shandy, fill tall glasses halfway with the lemonade and top with the beer. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Hot Flavors for Cold Nights by Robin Nathan February 20, 2020 by Jenny Chang Leave a Comment 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 2020-02-20 14:08:18 Serves 4 Print For the Rice 2 tablespoons Coconut oil 1 Cinnamon stick, broken in half 4 Green Cardamom pods, smashed ½ teaspoon Cumin seeds 1 cup long grain white rice 4 cup water Salt to taste For the Curry 2 tablespoons Coconut oil 1 yellow onion, small dice 2” piece of ginger, minced 3 cloves garlic, minced 1 tablespoon Garam masala ¼ teaspoon Indian chile powder or cayenne (or to taste) ¾ cup red lentils 2 ½ cup water 14 ounce can crushed tomatoes 13.5 ounce coconut milk, divided Salt to taste 16 ounces cod, cut into 2” pieces Handful of fresh cilantro leaves, chopped Juice of one lime Instructions 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. 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. 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/
Snow Day Ragu Stew by Brandy Fernow January 15, 2020 by Jenny Chang Leave a Comment It’s January. It’s cold. It’s damp. It’s the time of year I start googling beach vacations and destinations in the sun. One thing that does bring warmth when I can’t get away on vacation is savoring a hearty winter stew. Stews can give us warmth on the coldest of days and are generally simple to make, a one-pot dish that can utilize leftover produce hanging around the fridge and can be left simmering on its own for hours. A favorite in our house is “snow day stew”, a cross between a ragu and stew that I make on snow days off from school. I love coming into the house after hours of sledding and snow-fort building to the aroma of slow-simmered lamb, herbs and tomatoes. I use lamb which is packed with healthy vitamins and minerals, that is ground so it doesn’t have to “stew” for long. Ladled over buttery noodles, it may not warm me up like a sun-drenched sandy beach, but this warm ragu stew will get me through. Rosemary Lamb Ragu Stew 2020-01-16 02:06:56 Serves 4 Print Ingredients ½ pound bacon, cut in1/2 inch pieces 2 carrots, peeled and diced small 1 red bell pepper, diced small 4 shallots, thinly sliced 1 pound ground lamb 4 cloves garlic, minced 2 teaspoons fresh chopped oregano 2 teaspoons fresh minced rosemary ½ teaspoon red chile flake 1 teaspoon salt ¼ teaspoon fresh ground pepper ½ cup red wine 24 ounces chopped canned tomatoes 2 tablespoons tomato paste 2 cups chicken stock 1 bay leaf 1 pound egg noodles 2 tablespoons unsalted butter Instructions Heat a large heavy dutch oven pot over medium heat. Add the bacon and cook until crisp. Remove with a slotted spoon to a paper-towel lined plate. Add the carrot, bell pepper and shallot; cook for about 5 minutes or until veggies are softened. Add the lamb, garlic, oregano, rosemary, chile flake and salt. Cook, stirring and breaking up the meat, until the lamb is cooked through. Pour in the wine and deglaze, scraping the bottom of the pan to loosen the brown bits and incorporate. Cook just until wine is evaporated. Add the tomatoes, tomato paste, chicken stock and bay leaf. Bring to a boil, reduce the heat to low, cover and simmer, stirring occasionally, until the flavors have combined, at least 20 minutes, or up to two hours. Meanwhile, cook egg noodles in a large pot of salted water according to directions. Drain and toss with the 2 tablespoons of butter. Add noodles to a bowl and top with ragu stew. Garnish with fresh rosemary. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/