Savory French Toast Bites June 7, 2023 by Jill Foucre Leave a Comment Savory French Toast Bites 2013-12-05 13:46:20 Yields 60 Print Ingredients 1 head garlic 1 teaspoon olive oil 2 tablespoons all-purpose flour 3/4 teaspoon baking powder 1 teaspoon kosher salt 3 large eggs 1 1/3 cup milk 1 1/4 cup grated Parmesan cheese 1 medium (12-oz) loaf challah bread (or brioche), or approximately half a large loaf, cut into 1-inch thick slices 1 tomato, seeded and diced 1/4 cup chopped fresh basil, plus a few leaves thinly sliced for garnish Instructions Heat the oven to 350°F. Cut the top off the head of garlic, leaving the remainder intact. Drizzle the garlic with olive oil and wrap in foil, then place it in the oven. Roast the garlic until very fragrant, about 40 minutes. Cool to room temperature, then squeeze out the softened garlic and mash into a paste. To make the French toast batter, begin by combining the flour, baking powder and salt in a small bowl. In a medium bowl, whisk together the eggs and milk, then whisk in the flour mixture until smooth. Stir in the Parmesan cheese which will make the batter lumpy. If using challah bread, pre-cut the slices so they lay evenly in a 13-inch by 9-inch baking dish, sort of like creating a jigsaw puzzle. Remove the bread and set aside. Coat the baking dish with nonstick cooking spray. One at a time, dip each piece of bread in the batter and turn over to coat both sides. Arrange the bread in the baking dish. Stir the roasted garlic, diced tomato and chopped basil into the remaining batter and mix well. Spread the batter evenly over the French toast. Bake the French toast uncovered at 350°F for 30 to 35 minutes or until set. Cool for 15 minutes, then use a 1-inch round cutter to portion the French toast into bite-sized rounds. If making ahead, arrange the rounds snugly in a baking dish and chill. To reheat, bake at 250°F for 10 minutes. By Kelly Sears Adapted from Martha Stewart's Hors d'Oeuvres Handbook Adapted from Martha Stewart's Hors d'Oeuvres Handbook Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Chicken Pasta Salad with Grapes March 14, 2023 by Jill Foucre Leave a Comment Chicken Pasta Salad with Grapes 2023-03-15 02:15:48 Print Ingredients ¼ cup olive oil 3 T s.a.l.t. Sisters Tuscan Farmhouse Blend ½ cup poppy seed dressing 12 oz bite size pasta such as rotini 1 ½ cups cut up cubed chicken ¾ cup halved red grapes ½ cup thinly sliced celery ¼ cup slivered almonds, toasted Instructions Empty pasta into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes stirring occasionally; drain. In large bowl, combine s.a.l.t. Sisters seasoning and olive oil until seasoning is hydrated. Whisk in poppy seed dressing until well blended. Add pasta to dressing mixture and combine until pasta is thoroughly coated. Add remaining ingredients; toss to combine. Serve immediately, or refrigerate. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Spinach Artichoke Dip Pizza March 14, 2023 by Jill Foucre Leave a Comment Spinach Artichoke Dip Pizza 2023-03-15 02:11:43 From The Weekday Vegetarians Print Ingredients 2 T extra-virgin olive oil 1 (16 oz) pizza dough, store bought or homemade, at room temperature ¼ tsp garlic powder 1 (14 oz) can artichoke hearts, drained and roughly chopped ½ cup thawed frozen chopped spinach, drained and squeezed completely dry ¼ cup mayonnaise 1 cup part-skim shredded mozzarella ½ cup grated Parmesan cheese (about 1 ½ oz) 1 tsp Worcestershire sauce Instructions Preheat the oven to 475 F. Place oven rack in middle position. Brush an 18x13 in sheet pan with 1 T of olive oil. Drop the dough in the center of the pan and press and stretch out the dough with your fingers. You may not get all the way to the edges of the pan. Mix the garlic powder and remaining T olive oil together and brush the perimeter of the dough. In a medium bowl, mix together the artichoke hearts, spinach, mayo, mozzarella, parmesan, and worcestershire. Spread the mixture over the crust, leaving a 1-inch border. Bake on the middle rack until the cheese is bubbly and the crust is golden, about 15 minutes. Let rest 5 minutes before cutting. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Double Chocolate Scones February 26, 2023 by Jill Foucre Leave a Comment Double Chocolate Scones 2023-02-27 04:27:53 Print Ingredients 2 c. flour 1/3 c. cocoa 1/3 c. brown sugar 2 tsp. baking powder 3/4 tsp. baking soda 1/8 tsp. salt 1/2 c. butter, cut into small pieces 1 egg yolk 8 oz. (1 c.) plain yogurt 1/2 c. mini chocolate chips Instructions Mix together flour through salt. Cut in butter until butter is size of small peas. Mix together egg and yogurt and mix with dry ingredients and choc. chips. Roll into 2 discs about 3/4” thick. Cut each disc into 8 wedges. Put on cookie sheet covered with parchment paper. Brush with milk and sprinkle with sugar. Bake at 375 degrees for 15-20 minutes. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Sausage Pinwheel Appetizer February 19, 2023 by Jill Foucre Leave a Comment Sausage Pinwheel Appetizer 2023-02-19 23:34:35 Yields 2 Print Ingredients 1 defrosted Puff Pastry Sheet (Pepperidge Farm Brand) or you can use 1 Roll Pillsbury Crescent Rolls 1/2 lb Italian Sausage 1/4 t Livia's Salt Pepper Garlic Blend (available at Marcel’s) 1/2 t Oregano 1 Green Onion Chopped 1 T Chopped Chives 4 oz Cream Cheese 4 oz Pimento Cheese (available at Marché) Parmesan cheese for garnish. Instructions Cook and brown the sausage for about 10 mins, adding in the spices and chopped onion and chives towards the end of browning. Chop the sausage into very small crumbles and then drain off any extra grease. Stir in the cream and pimento cheeses into the warm sausage mixture. Roll out the pastry sheet on parchment paper. Spread the sausage mixture in a thin layer over the pastry sheet. Roll the sheet up Lengthwise. Place the roll in saran wrap and place in the freezer for one hour. When ready to bake, preheat the oven to 375. Slice the roll at about 1/4" each with a serrated knife and place on a baking sheet 1/2 inch apart. Sprinkle with a small amount of grated parmesan cheese. Bake for 12 mins until brown on bottom. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/