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Melon Caprese Skewers with Basil Vinaigrette

 

Parmesan Artichoke Spinach Galette or Roasted Butternut Squash Filling
Serves 6
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For the pastry
  1. 1 1/4 cups all-purpose flour
  2. 1/4 teaspoon salt
  3. 8 tablespoons (1 stick) unsalted butter, cut into pieces
  4. 1/4 cup sour cream or plain yogurt
  5. 2 teaspoons fresh lemon juice
  6. 1/4 cup ice water
Caramelize onions
  1. 1 to 2 tablespoons butter (if you use non-stick pan, the smaller amount will do)
  2. 1 large onion, halved and thinly sliced in half-moons
  3. 1 teaspoon salt
  4. 1/4 teaspoon cayenne, or to taste
CHOOSE YOUR FILLING
  1. Choose your filling
  2. Artichoke Spinach Filling
  3. 15 oz artichoke hearts - drained
  4. 5 oz fresh spinach (add this to the onions after they’ve been caramelized)
  5. 1/2 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  6. 1/4 cup Parmesan
  7. Butternut Squash Filling
For the filling
  1. 1 small butternut squash (about one pound cut into ½” cubes)
  2. 2 tablespoons olive oil
  3. ¾ cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  4. 1 ½ teaspoons chopped fresh sage leaves
Instructions
  1. Make pastry: In the bowl of a food processor, combine the flour and salt and mix. Add the butter and mix until it resembles coarse meal. In a small bowl, whisk together the sour cream, lemon juice and water and add. Pulse until it is combined. Cover with plastic wrap and refrigerate for 1 hour.
Caramelize onions
  1. Melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
Assemble galette
  1. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread onions/spinach mixture and fontina over dough, then layer artichokes and Parmesan over the dough, leaving a 1 1/2-inch border. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  2. Bake at 400 degrees until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Prepare squash
  1. Toss squash pieces with olive oil and a half-teaspoon of the salt and roast for 30 minutes at 375 or until pieces are tender, turning it midway. Set aside to cool slightly. Then mix with onions, cheese and herbs
Assemble galette
  1. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  2. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Ebelskivers

 

Parmesan Artichoke Spinach Galette or Roasted Butternut Squash Filling
Serves 6
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For the pastry
  1. 1 1/4 cups all-purpose flour
  2. 1/4 teaspoon salt
  3. 8 tablespoons (1 stick) unsalted butter, cut into pieces
  4. 1/4 cup sour cream or plain yogurt
  5. 2 teaspoons fresh lemon juice
  6. 1/4 cup ice water
Caramelize onions
  1. 1 to 2 tablespoons butter (if you use non-stick pan, the smaller amount will do)
  2. 1 large onion, halved and thinly sliced in half-moons
  3. 1 teaspoon salt
  4. 1/4 teaspoon cayenne, or to taste
CHOOSE YOUR FILLING
  1. Choose your filling
  2. Artichoke Spinach Filling
  3. 15 oz artichoke hearts - drained
  4. 5 oz fresh spinach (add this to the onions after they’ve been caramelized)
  5. 1/2 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  6. 1/4 cup Parmesan
  7. Butternut Squash Filling
For the filling
  1. 1 small butternut squash (about one pound cut into ½” cubes)
  2. 2 tablespoons olive oil
  3. ¾ cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  4. 1 ½ teaspoons chopped fresh sage leaves
Instructions
  1. Make pastry: In the bowl of a food processor, combine the flour and salt and mix. Add the butter and mix until it resembles coarse meal. In a small bowl, whisk together the sour cream, lemon juice and water and add. Pulse until it is combined. Cover with plastic wrap and refrigerate for 1 hour.
Caramelize onions
  1. Melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
Assemble galette
  1. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread onions/spinach mixture and fontina over dough, then layer artichokes and Parmesan over the dough, leaving a 1 1/2-inch border. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  2. Bake at 400 degrees until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Prepare squash
  1. Toss squash pieces with olive oil and a half-teaspoon of the salt and roast for 30 minutes at 375 or until pieces are tender, turning it midway. Set aside to cool slightly. Then mix with onions, cheese and herbs
Assemble galette
  1. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  2. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Herbed Pasta Salad

 

Parmesan Artichoke Spinach Galette or Roasted Butternut Squash Filling
Serves 6
Print
For the pastry
  1. 1 1/4 cups all-purpose flour
  2. 1/4 teaspoon salt
  3. 8 tablespoons (1 stick) unsalted butter, cut into pieces
  4. 1/4 cup sour cream or plain yogurt
  5. 2 teaspoons fresh lemon juice
  6. 1/4 cup ice water
Caramelize onions
  1. 1 to 2 tablespoons butter (if you use non-stick pan, the smaller amount will do)
  2. 1 large onion, halved and thinly sliced in half-moons
  3. 1 teaspoon salt
  4. 1/4 teaspoon cayenne, or to taste
CHOOSE YOUR FILLING
  1. Choose your filling
  2. Artichoke Spinach Filling
  3. 15 oz artichoke hearts - drained
  4. 5 oz fresh spinach (add this to the onions after they’ve been caramelized)
  5. 1/2 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  6. 1/4 cup Parmesan
  7. Butternut Squash Filling
For the filling
  1. 1 small butternut squash (about one pound cut into ½” cubes)
  2. 2 tablespoons olive oil
  3. ¾ cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  4. 1 ½ teaspoons chopped fresh sage leaves
Instructions
  1. Make pastry: In the bowl of a food processor, combine the flour and salt and mix. Add the butter and mix until it resembles coarse meal. In a small bowl, whisk together the sour cream, lemon juice and water and add. Pulse until it is combined. Cover with plastic wrap and refrigerate for 1 hour.
Caramelize onions
  1. Melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
Assemble galette
  1. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread onions/spinach mixture and fontina over dough, then layer artichokes and Parmesan over the dough, leaving a 1 1/2-inch border. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  2. Bake at 400 degrees until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Prepare squash
  1. Toss squash pieces with olive oil and a half-teaspoon of the salt and roast for 30 minutes at 375 or until pieces are tender, turning it midway. Set aside to cool slightly. Then mix with onions, cheese and herbs
Assemble galette
  1. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  2. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Parmesan Artichoke Spinach Galette

 

Parmesan Artichoke Spinach Galette or Roasted Butternut Squash Filling
Serves 6
Print
For the pastry
  1. 1 1/4 cups all-purpose flour
  2. 1/4 teaspoon salt
  3. 8 tablespoons (1 stick) unsalted butter, cut into pieces
  4. 1/4 cup sour cream or plain yogurt
  5. 2 teaspoons fresh lemon juice
  6. 1/4 cup ice water
Caramelize onions
  1. 1 to 2 tablespoons butter (if you use non-stick pan, the smaller amount will do)
  2. 1 large onion, halved and thinly sliced in half-moons
  3. 1 teaspoon salt
  4. 1/4 teaspoon cayenne, or to taste
CHOOSE YOUR FILLING
  1. Choose your filling
  2. Artichoke Spinach Filling
  3. 15 oz artichoke hearts - drained
  4. 5 oz fresh spinach (add this to the onions after they’ve been caramelized)
  5. 1/2 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  6. 1/4 cup Parmesan
  7. Butternut Squash Filling
For the filling
  1. 1 small butternut squash (about one pound cut into ½” cubes)
  2. 2 tablespoons olive oil
  3. ¾ cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  4. 1 ½ teaspoons chopped fresh sage leaves
Instructions
  1. Make pastry: In the bowl of a food processor, combine the flour and salt and mix. Add the butter and mix until it resembles coarse meal. In a small bowl, whisk together the sour cream, lemon juice and water and add. Pulse until it is combined. Cover with plastic wrap and refrigerate for 1 hour.
Caramelize onions
  1. Melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
Assemble galette
  1. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread onions/spinach mixture and fontina over dough, then layer artichokes and Parmesan over the dough, leaving a 1 1/2-inch border. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  2. Bake at 400 degrees until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Prepare squash
  1. Toss squash pieces with olive oil and a half-teaspoon of the salt and roast for 30 minutes at 375 or until pieces are tender, turning it midway. Set aside to cool slightly. Then mix with onions, cheese and herbs
Assemble galette
  1. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  2. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Tofu and Cashew Lettuce Cups

Parmesan Artichoke Spinach Galette or Roasted Butternut Squash Filling
Serves 6
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For the pastry
  1. 1 1/4 cups all-purpose flour
  2. 1/4 teaspoon salt
  3. 8 tablespoons (1 stick) unsalted butter, cut into pieces
  4. 1/4 cup sour cream or plain yogurt
  5. 2 teaspoons fresh lemon juice
  6. 1/4 cup ice water
Caramelize onions
  1. 1 to 2 tablespoons butter (if you use non-stick pan, the smaller amount will do)
  2. 1 large onion, halved and thinly sliced in half-moons
  3. 1 teaspoon salt
  4. 1/4 teaspoon cayenne, or to taste
CHOOSE YOUR FILLING
  1. Choose your filling
  2. Artichoke Spinach Filling
  3. 15 oz artichoke hearts - drained
  4. 5 oz fresh spinach (add this to the onions after they’ve been caramelized)
  5. 1/2 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  6. 1/4 cup Parmesan
  7. Butternut Squash Filling
For the filling
  1. 1 small butternut squash (about one pound cut into ½” cubes)
  2. 2 tablespoons olive oil
  3. ¾ cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  4. 1 ½ teaspoons chopped fresh sage leaves
Instructions
  1. Make pastry: In the bowl of a food processor, combine the flour and salt and mix. Add the butter and mix until it resembles coarse meal. In a small bowl, whisk together the sour cream, lemon juice and water and add. Pulse until it is combined. Cover with plastic wrap and refrigerate for 1 hour.
Caramelize onions
  1. Melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
Assemble galette
  1. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread onions/spinach mixture and fontina over dough, then layer artichokes and Parmesan over the dough, leaving a 1 1/2-inch border. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  2. Bake at 400 degrees until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Prepare squash
  1. Toss squash pieces with olive oil and a half-teaspoon of the salt and roast for 30 minutes at 375 or until pieces are tender, turning it midway. Set aside to cool slightly. Then mix with onions, cheese and herbs
Assemble galette
  1. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  2. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

A Trio of Deviled Eggs

Parmesan Artichoke Spinach Galette or Roasted Butternut Squash Filling
Serves 6
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For the pastry
  1. 1 1/4 cups all-purpose flour
  2. 1/4 teaspoon salt
  3. 8 tablespoons (1 stick) unsalted butter, cut into pieces
  4. 1/4 cup sour cream or plain yogurt
  5. 2 teaspoons fresh lemon juice
  6. 1/4 cup ice water
Caramelize onions
  1. 1 to 2 tablespoons butter (if you use non-stick pan, the smaller amount will do)
  2. 1 large onion, halved and thinly sliced in half-moons
  3. 1 teaspoon salt
  4. 1/4 teaspoon cayenne, or to taste
CHOOSE YOUR FILLING
  1. Choose your filling
  2. Artichoke Spinach Filling
  3. 15 oz artichoke hearts - drained
  4. 5 oz fresh spinach (add this to the onions after they’ve been caramelized)
  5. 1/2 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  6. 1/4 cup Parmesan
  7. Butternut Squash Filling
For the filling
  1. 1 small butternut squash (about one pound cut into ½” cubes)
  2. 2 tablespoons olive oil
  3. ¾ cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  4. 1 ½ teaspoons chopped fresh sage leaves
Instructions
  1. Make pastry: In the bowl of a food processor, combine the flour and salt and mix. Add the butter and mix until it resembles coarse meal. In a small bowl, whisk together the sour cream, lemon juice and water and add. Pulse until it is combined. Cover with plastic wrap and refrigerate for 1 hour.
Caramelize onions
  1. Melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
Assemble galette
  1. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread onions/spinach mixture and fontina over dough, then layer artichokes and Parmesan over the dough, leaving a 1 1/2-inch border. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  2. Bake at 400 degrees until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Prepare squash
  1. Toss squash pieces with olive oil and a half-teaspoon of the salt and roast for 30 minutes at 375 or until pieces are tender, turning it midway. Set aside to cool slightly. Then mix with onions, cheese and herbs
Assemble galette
  1. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  2. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Citrus Shrimp Rice Bowls

Ginger Cardamom Rhubarb Compote

Buttermilk Panna Cotta

Buttermilk Panna Cotta
Serves 6
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Ingredients
  1. 2 tablespoons water
  2. 1 ½ teaspoons unflavored gelatin
  3. 1 cup whipping cream
  4. 1 teaspoons grated lemon peel
  5. ½ cup sugar
  6. 2 cup buttermilk
  7. 2 teaspoons vanilla extract
Instructions
  1. Pour 2 tablespoons water into a small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 min.
  2. Heat cream, lemon peel, and sugar in a medium saucepan over med-high heat, stirring constantly until sugar dissolves. Increase heat and bring just to a low boil, stirring occasionally. Add the gelatin mixture; remove from heat. Stir until gelatin dissolves. Cool to lukewarm, stirring often. Stir in buttermilk and vanilla; divide among 6 ramekins. Refrigerate until set, about 4 hours. Can be made up to 2 days ahead. Cover and keep chilled.
  3. Top with berries or ginger cardamom rhubarb compote.
Notes
  1. Recipe for Ginger Cardamom Rhubarb Compote can be found in our dessert section.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Orzo Salad with Tomatoes, Olives & Feta

Orzo Salad with Tomatoes, Olives & Feta
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Ingredients
  1. 12 ounces orzo pasta
  2. 2 tablespoons plus 1/2 cup olive oil
  3. 1 1/2 cup crumbled feta
  4. 1 cup diced red bell pepper
  5. 1 cup diced yellow pepper
  6. 1 cucumber, peeled, seeded and diced
  7. 3/4 cup Kalamata olives, cut in half
  8. 4 green onions, trimmed and chopped
  9. 1 pint grape tomatoes, cut in half lengthwise
  10. 3 tablespoons fresh lemon juice
  11. 1 tablespoons white wine vinegar
  12. 1 tablespoons minced garlic
  13. 1 1/2 teaspoons dried oregano
  14. 1 teaspoons dijon mustard
  15. 1 teaspoons ground cumin
  16. Chopped Italian flat leaf parsley for garnish
Instructions
  1. Cook orzo in a large pot of boiling, salted water until tender but firm to the bite. Drain. Rinse with cold water and drain well. Transfer to a large bowl.
  2. Add 2 tablespooons olive oil, crumbled feta, bell peppers, cucumbers, olives, green onions and tomatoes to the orzo. Toss to mix well.
  3. In a small bowl combine lemon juice, vinegar, garlic, oregano, mustard and cumin. Mix well. Gradually whisk in 1/2 cup olive oil. Season dressing to taste with salt and pepper.
  4. Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. Can be prepared up to six hours in advance, covered tightly and refrigerated.
  5. Sprinkle with chopped parsley before serving.
Notes
  1. Recipe by Chef Paul Lindemuth
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/