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Recipes

Chickpea Pancakes

January 22, 2023 by Jill Foucre Leave a Comment

 

Chickpea Pancakes
2023-01-23 00:18:42
Print
Ingredients
  1. 1 ½ cups plus 2 T chickpea flour, spooned and leveled
  2. 2 tablespoons chopped fresh dill, plus more for serving
  3. 3 scallions, chopped
  4. ¾ teaspoon kosher salt, plus more for serving
  5. 1 cup water
  6. 2 tablespoons extra virgin olive oil, plus more for cooking and serving
  7. 1 cucumber, very thinly sliced
  8. 1 avocado, sliced
  9. Freshly ground black pepper
Instructions
  1. In a medium bowl, whisk together the chickpea flour, dill, scallions, salt, water, and the 2 tablespoons oil.
  2. In a large nonstick skillet, heat 1 tablespoon of oil over medium-high heat. For each pancake, spoon in about 2 tablespoons of the batter and space 2 inches apart. Cook for 2 to 3 minutes, until the undersides are golden brown and the batter is just set in the center. Flip the pancakes and cook 1 minute more, or until the pancakes cooked through. Repeat with the remaining batter, adding more oil as necessary (you should get about 12 pancakes).
  3. Divide the pancakes among plates and top with the cucumber and avocado. Drizzle the cucumber and avocado with a little oil and sprinkle with salt, pepper and dill.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Appetizers, Breakfast, Recipes, Side Dishes Tagged With: recipe

Mandy’s Ribollita Soup

January 11, 2023 by Jill Foucre Leave a Comment

Mandy's Ribollita Soup
2023-01-12 03:11:07
Serves 4
Print
Ingredients
  1. 3 T olive oil
  2. 1 small onion, diced small
  3. 3 cloves garlic, minced
  4. 1 bay leaf
  5. 1 T minced sage
  6. 1 T minced rosemary
  7. Salt and pepper
  8. 1 small carrot, sliced lengthwise, cut into half-moons
  9. 1 small zucchini, sliced lengthwise, cut into half-moons
  10. 1 14-oz. can whole peeled tomatoes
  11. 3 c. vegetable broth
  12. 1 14 -z. can cannellini beans, drained and rinsed
  13. 1 bunch laccinato kale, stems removed, cut into ribbons
  14. ¼ c. grated parmesan
  15. basil leaves, for garnish
  16. Baguette
Instructions
  1. In a Dutch oven, warm the olive oil over medium-low heat. Add the onion, garlic, bay leaf, sage, and rosemary and cook, stirring occasionally, until the onion begins to soften (5 min.). Season lightly with salt and pepper.
  2. Add the carrot, zucchini, canned tomatoes and broth to the pot, breaking up the tomatoes to release their juices. Bring to a boil, lower the heat, and simmer until the carrots are completely tender, 25-30 min.
  3. Remove and discard the bay leaf. Stir in the beans, kale and cheese. Cook for a further 2 min., until the kale wilts. Check the seasoning and adjust with salt and pepper to taste. Serve topped with basil leaves and a slice of baguette.
  4. Source: More Mandy’s
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Recipes, Soups Tagged With: cooking, healthy, recipe, vegetables

Grilled Cheese with Momofuku Chili Crunch

January 5, 2023 by Jill Foucre Leave a Comment

Grilled Cheese with Momofuku Chili Crunch
2023-01-06 03:00:58
Print
Ingredients
  1. 2 teaspoons Kewpie mayonnaise
  2. 2 teaspoons salted butter, room temperature, plus more for frying
  3. 2 slices of your favorite sandwich bread
  4. 2 slices American cheese
  5. 2 teaspoons Momofuku Chili Crunch
Instructions
  1. The key to this grilled cheese is to spread the outside with mayo – and load the inside with lots of Chili Crunch.
  2. Spread Kewpie mayonnaise on one side and salted butter on the other side of each of the slices of bread.
  3. Melt butter in a pan over medium heat. Add the first slice of bread, mayonnaise side-down (butter side should be facing up). Add one slice of American cheese. Add 2 teaspoons of Momofuku Chili Crunch, then add the other slice of American cheese. (The chili crunch is sandwiched between the layers of cheese.) Top with the other slice of bread butter side down, mayonnaise side up.
  4. Fry until golden brown and crispy, about 3 minutes for each side. Repeat for additional sandwiches.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Appetizers, Recipes, Sandwiches, Side Dishes Tagged With: cooking, recipe

Wild Rice Salad with Pad Thai Sauce

January 5, 2023 by Jill Foucre Leave a Comment

Wild Rice Salad with Pad Thai Sauce
2023-01-06 02:54:15
Print
Ingredients
  1. 1 cup Pad Thai Sauce
  2. 4 cups cooked wild rice
  3. 2 medium carrots, peeled and diced
  4. 1 cup shelled cooked edamame
  5. ½ cup toasted sunflower seeds
  6. 1 cup walnuts, chopped
  7. 1 jicama, peeled and diced
  8. ½ cup dried cranberries
  9. ½ tsp. freshly ground black pepper
Instructions
  1. In a large mixing bowl, toss all ingredients together and serve. Wild rice salad can be made in advance and chilled before serving.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Recipes, Salads Tagged With: cooking, recipe, salad

Oatmeal Blender Pancakes

January 5, 2023 by Jill Foucre Leave a Comment

Oatmeal Blender Pancakes
2023-01-06 02:48:02
Print
Ingredients
  1. 2 ¼ cups rolled oats
  2. 2 ripe bananas
  3. 1 large egg
  4. 1 cup milk of your choice
  5. 1 tablespoon honey or pure maple syrup
  6. 1 ½ teaspoon Baking Powder
  7. 1 teaspoon Cinnamon
  8. 1 teaspoon Vanilla extract
  9. ¼ teaspoon Sea salt
Instructions
  1. Pre-heat skillet. Add all ingredients to a blender and mix. Cook on hot skillet with oil of your choice. Serve with pure maple syrup. Yields 24 pancakes
Variations
  1. • Add flax seed or nuts of your choice before or after blending
  2. • Add blueberries or chocolate chips after blending
  3. • Substitute pumpkin spice for cinnamon and pumpkin puree for bananas
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Breakfast, Recipes Tagged With: cooking, healthy, recipe

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