Rejuvenating Winter Broccoli Salad

Rejuvenating Winter Broccoli Salad
  1. 3 heads broccoli, roughly chopped
  2. ½ bunch Tuscan kale, stemmed and roughly chopped
  3. 1/3 cup good olive oil
  4. 1 clove garlic, minced
  5. 1 inch fresh ginger, grated
  6. 1-2 tablespoon toasted sesame oil
  7. 1 tablespoon chile oil
  8. zest and juice of 1 lemon
  9. 1 tablespoon soy sauce
  10. 1 tablespoon honey
  11. 1 teaspoon Kosher salt
  12. 1 pinch crushed red pepper flakes, optional
  13. 3 large carrots, peeled and shaved into ribbons
  14. 2 bell peppers, thinly sliced
  15. ¼ cup each fresh cilantro and basil, chopped
  16. arils from 1 pomegranate (about ½ c.)
  17. 1 blood orange or grapefruit, supremes
  18. 1 avocado, sliced
  19. 2 tablespoons toasted sesame seeds
  1. In a large bowl, toss together the broccoli and kale.
  2. In a medium skillet, combine the olive oil, garlic, and ginger over medium heat. Simmer 5 minutes or until the garlic is fragrant. Remove from the heat and add the sesame oil, chile oil, lemon juice and zest, soy sauce, honey, salt, and a large pinch of red pepper flakes, if using.
  3. Pour the warm dressing over the broccoli and kale, massaging it into the greens. Add the carrots, bell peppers, cilantro, basil, and pomegranate arils, and toss to combine. Taste and season with salt.
  4. If possible, let the salad sit 3 minutes or up to overnight in the refrigerator to allow the salad to marinate.
  5. Just before serving, add the orange and avocado. Sprinkle with the toasted sesame seed.
  1. By Half Baked Harvest
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  1. ¼ teaspoon black pepper (from whole peppercorns, if possible)
  2. ¼ teaspoon cloves (from whole cloves, if possible)
  3. ¼ teaspoon cardamom (from whole cardamom seeds, if possible)
  4. 1 teaspoon cinnamon (from a cinnamon stick, if possible)
  5. 2 cups flour
  6. 1 teaspoon baking powder
  7. 1 teaspoon baking soda
  8. ½ teaspoon salt
  9. 3 large eggs
  10. 1 egg yolk
  11. 1 cup sour cream
  12. 1 ½ sticks (6 oz.) butter, room temperature
  13. 1 cup sugar
  14. ¼ cup tightly packed, finely grated fresh ginger (1-2 large pieces)
  15. 1 ½ teaspoon orange zest (1-2 oranges)
  16. ½ cup bourbon
  17. 1 ½ tablespoons sugar
  18. ¾ cup powdered sugar
  19. 5 teaspoons orange juice (from zested oranges above)
  1. Preheat oven to 350 degrees. Butter and flour a 6-cup Bundt pan.
  2. If using whole spices, grind and measure out specified amounts.
  3. Whisk the flour with the baking powder, baking soda, salt and spices in a small bowl. In another small bowl, whisk the 3 eggs, one yolk and sour cream together. Cream the butter and sugar together until light and fluffy. Add the ginger and the orange zest. Beat the flour and egg mixture, alternating between the two, into the butter mixture. Spoon the batter into the prepared pan (about ¾ way up the sides). Bake for about 40 min, until a tester comes out clean. Remove to rack and cool in the pan for 10 min.
  4. While the cake cools, simmer the bourbon and 1 ½ tablespoons of sugar in a small pot for about 4 min. It should reduce to about 1/3 cup.
  5. While the cake is still in the pan, brush half the bourbon mixture onto the exposed surface with a pastry brush. Let the syrup soak in for a few min. Turn the cake out onto a rack. Gently brush the remaining mixture all over the cake.
  6. Once the cake is cooled, mix the sugar with the orange juice and drizzle randomly over the cake.
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Cheddar Beer Soup with Black Pepper Croutons

Cheddar Beer Soup with Black Pepper Croutons
Black Pepper Croutons
  1. 3 tablespoons olive oil
  2. 4 cups rustic bread cubes
  3. ½ cup finely shredded Pecorino Romano
  4. Salt and pepper
  5. Cheddar Beer Soup
  6. 3 tablespoons olive oil
  7. 1 medium onion, chopped
  8. 1 clove garlic, minced
  9. 1 pound red skinned potatoes, peeled and chopped into ½” cubes
  10. 1 c beer
  11. 4 cups vegetable stock
  12. ¼ teaspoon dry mustard
  13. Several dashes Tabasco sauce
  14. Several dashes of Worcestershire
  15. 6 ounces shredded sharp cheddar
  16. Salt and pepper
  1. Toss the bread cubes in olive oil and season with salt. Spill the coated cubes on a baking sheet and bake at 400 degrees until golden brown. Remove from heat and immediately toss with cheese and black pepper. Cool until ready to use.
  1. Heat the olive oil in a large heavy saucepan over medium high heat. Add the onion and sauté until onions begin to sweat, about five minutes; add the potatoes and continue sautéing another 10 minutes; add garlic and sauté until flavor is released, about 2 minutes. Add the beer and the stock, increase heat to a simmer and cook about 20 minutes until potatoes and vegetables are very soft.
  2. Remove from heat and puree the soup in either a blender or use an immersion blender depending on desired consistency. Return the soup to the pot and place over low heat. Add the mustard, Worcestershire and Tabasco. Add the cheese a handful at a time, stirring between each addition (do not bring to a boil). Simmer until the cheese is melted and smooth. Taste and adjust with salt and pepper. Garnish with croutons.
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Vegetable and Fontina Frittata

Vegetable and Fontina Frittata
Serves 8
  1. 8 large eggs
  2. 4 tablespoons whipping cream
  3. 1/2 teaspoon salt, plus a pinch more
  4. 1/2 teaspoon freshly ground black pepper
  5. 2 tablespoon butter
  6. 2 tablespoon olive oil
  7. 1 lb. asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
  8. 2 tomato, seeded, diced; or canned diced-drained
  9. 6 ounces Fontina Cheese, diced
  1. Preheat oven to broil. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside.
  2. Heat the butter and oil in a 12” Toughened Non Stick or 10.25” Cast Iron skillet over medium heat. Add the asparagus and sauté until crisp tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and sauté 2 minutes longer.
  3. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place under the broiler & broil until the top is set and golden brown on top, about 5 minutes.
  4. Let the frittata stand 2 minutes. Using a spatula, loosen the frittata from the skillet and slide it onto a plate.
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Mixed Berry or Peach Clafoutis

Mixed Berry or Peach Clafoutis
Serves 4
  1. 3 large eggs
  2. 1 cup milk
  3. ¼ cup heavy cream
  4. ½ cup flour
  5. 1 teaspoon vanilla
  6. ½ cup granulated sugar
  7. 1 teaspoon butter
  8. 2 cups mixed berries or 2 medium peaches, peeled and thinly sliced
  1. In a blender or with a mixer, combine the first 6 ingredients on high speed for 30 seconds
  2. Butter 10.25” cast iron skillet. Pour 1 cup of batter into the skillet and bake 7 minutes.
  3. Remove from the oven and carefully arrange the berries or peaches on top. Gently pour the remaining batter over the fruit.
  4. Return to the oven and bake 45 minutes more, or until golden and puffy on top. A testing knife should come out clean.
  5. Let cool slightly and serve warm or at room temperature. Sprinkle with powdered sugar, if desired.
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Orange Pecan Wild Rice

Orange Pecan Wild Rice
  1. 1 cup wild rice
  2. 1 1/4 cup chicken stock
  3. 1 1/4 cup water
  4. 2 tablespoons unsalted butter, divided
  5. 1 teaspoon kosher salt
  6. 1 cup seedless green grapes, halved
  7. 1/2 cup scallions, sliced in rounds, white and light green parts (2 scallions)
  8. 1 cup pecan halves, toasted and coarsely chopped
  9. 1 teaspoon grated orange zest
  10. 2 tablespoons freshly squeezed orange juice
  11. 1 teaspoon freshly ground black pepper
  1. Place the rice, chicken stock, 1 ¼ cups water, 1 tablespoon of the butter, and 1 teaspoon salt in a medium saucepan and bring to a boil over medium heat. Cover the pot and lower the heat to a simmer (pull the pan halfway off the burner) and cook for about 1 hour, until the rice is tender and the grains begin to burst open.
  2. Stir the rice occasionally while it’s cooking, scraping the bottom of the pan to prevent it from sticking. Turn off the heat and allow the rice to steam for about 5 minutes.
  3. Stir the remaining tablespoon of butter into the rice, then add the grapes, scallions, pecans, orange zest, orange juice, 1 teaspoon salt, and the pepper and toss well. Taste for seasonings and serve hot.
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Turkey Tetrazzini

Turkey Tetrazzini
  1. 5 tablespoons butter
  2. 8 ounces baby bella mushrooms, sliced
  3. 4 green onions, chopped (2/3 cup)
  4. 2 tablespoons flour
  5. 2 cups chicken broth
  6. ¾ cup half-and-half, room temperature
  7. ¼ cup plus 1 tablespoon freshly grated Parmesan cheese
  8. ¼ cup sherry
  9. ½ teaspoon kosher salt
  10. ½ teaspoon freshly ground pepper
  11. 2 cups hot cooked fusilli pasta
  12. 2 cups cooked turkey or chicken, diced
  13. 1 cup fine, fresh soft bread crumbs
  1. Preheat oven to 375.
  2. Melt 2 tablespoons butter in a large, deep skillet over medium heat. Add mushrooms and green onions. Sauté 8-10 min or until soft. Transfer to a large plate.
  3. Melt 2 more tablespoons butter in skillet and add flour, stirring until smooth, about 1 min. Stir in half-and-half and chicken broth. Cook, stirring occasionally, 6-8 min until lightly thickened and smooth. Remove from heat and stir in ¼ cup Parmesan and next 3 ingredients. Fold in mushroom mixture, cooked pasta and turkey. Return to medium heat and cook until heated through.
  4. Transfer to a lightly greased 11x7 baking dish. Melt remaining 1 tablespoon butter. Mix in bread crumbs and remaining 1 T Parmesan. Sprinkle evenly over dish. Place on middle oven rack and bake 25-30 min or until bubbling and beginning to brown.
  1. Cooking Light
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Cranberry Chutney

Cranberry Chutney
  1. 1 (12-ounce) package fresh or frozen (don't thaw) cranberries
  2. 1 cup unsweetened pineapple juice
  3. 3/4 cup packed light brown sugar
  4. 1/2 cup golden raisins
  5. 1/2 cup apple cider vinegar
  6. 1/2 teaspoon hot red-pepper flakes
  7. 1/4 teaspoon ground cloves
  8. 1/2 teaspoon salt
  1. Combine all ingredients in a 2-quart heavy saucepan.
  2. Simmer over medium heat, stirring occasionally, until cranberries burst, then collapse, about 12 minutes.
  3. Transfer to a bowl and cool, uncovered (chutney will thicken as it cools). Chill chutney, covered, at least 8 hours for flavors to develop.
  1. Chutney can be made 5 days ahead and chilled, covered. Leftovers will keep, chilled, 2 weeks.
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Roasted Pumpkin Millet and Herb Patties

Roasted Pumpkin Millet and Herb Patties
  1. 1 small pumpkin (medium butternut squash)
  2. 1 zucchini, shredded
  3. olive oil, sea salt + black pepper
  4. 2 cups cooked millet, cooled
  5. 1 large free-range egg
  6. 3 cloves garlic, finely chopped
  7. 1/2 cup panic breadcrumbs
  8. 2 good big handfuls of fresh herbs, roughly chopped (I used flat parsley, rosemary, sage and thyme)
  1. Preheat oven to 400F. Peel and de-seed pumpkin (squash) and chop into small pieces. Place onto a baking tray, drizzle with olive oil and season well with salt + pepper. Give it a good mix, then roast for 20-25 minutes, turning once during cooking, until golden and tender. Remove from the oven and set aside to cool.
  2. When pumpkin has cooled, place into a medium bowl along with remaining ingredients and mix well to combine. The pumpkin will break up, this is okay but try to keep a few little chunks intact too. Set mixture aside for 5 minutes to rest and absorb excess moisture. Heat a little olive oil in a large frying pan and shallow-fry tablespoonfuls of mixture for 1-2 minutes on either side, or until cooked through and golden. Transfer patties to a paper towel-lined plate while you continue to cook the remaining mixture.
  3. Sprinkled the patties with a little extra flaked salt if you like, and serve hot with cranberry relish (recipe found in Condiments section) and salad on the side.
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Everything Bagel Smoked Salmon Cheese Ball

Everything Bagel Smoked Salmon Cheese Ball
  1. 2 heaping tablespoons Marcel’s Everything Bagel Blend
  2. 1/8 cup red onion, small dice
  3. ¼ pound Smoked salmon in small chunks
  4. 1 cup cream cheese, room temperature
  1. Combine cream cheese, onion, and salmon in a mixing bowl and fold together.
  2. Form into a ball (or 2 balls) and place in the refrigerator to firm up.
  3. Roll ball in Marcel’s Everything Bagel Blend until it is coated completely.
  4. Chill until ready to serve. Can be frozen BEFORE rolling in Marcel’s Everything Bagel Blend. Then thaw and roll in blend.
  5. Serve with bagel chips, rye toasts, sliced tomato, red onion, and cucumber.
Other uses for Marcel’s Everything Bagel Blend
  1. Hummus
  2. Avocado toast
  3. tuna and egg salad
  4. dips
  5. roast meat, chicken, fish
  6. potatoes
  7. nuts, pumpkin seeds
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