Quinoa Breakfast Cookies September 17, 2020 by Jenny Chang Leave a Comment Quinoa Breakfast Cookies 2020-09-17 13:39:56 Print Ingredients 1 1/2 cups white whole wheat flour 1 teaspoon kosher salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup (1 stick) unsalted butter, room temperature 1/4 cup sugar 1/4 cup (packed) light brown sugar 1/4 cup honey 2 large eggs 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup cooked quinoa, cooled 1 cup old-fashioned oats 1 cup dried cherries 1/2 cup slivered unsalted almonds Instructions Preheat oven to 375°. Line 2 baking sheets with parchment paper. Whisk flour, salt, baking powder, and baking soda in a medium bowl. Using an electric mixer, beat butter, both sugars, and honey in a large bowl until light and fluffy, about 3 minutes. Add eggs and extracts; beat until pale and fluffy, about 2 minutes. Beat in flour mixture, 1/2 cup at a time. Stir in quinoa, oats, cherries, and almonds. Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1” apart. Bake cookies until golden, 12–15 minutes. Transfer cookies to a wire rack and let cool. DO AHEAD: Store cooled cookies airtight at room temperature for 1 day, or freeze for up to 1 month. Notes Source: Bon Appetit Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Buttermilk Biscuits with Cardamom Butter & Blueberry Jam April 6, 2020 by Jenny Chang Leave a Comment Buttermilk Biscuits with Cardamom Butter & Blueberry Jam 2020-04-06 18:30:31 Yields 12 Print Biscuits 18.35 ounces all purpose flour 0.4 ounces kosher salt 0.3 ounces granulated sugar 0.05 ounces baking soda 0.4 ounces baking powder 8 ounces unsalted butter, cold and cubed 8 ounces buttermilk, cold Egg Wash 0.75 ounces eggs 0.25 ounces heavy cream Cardamom Butter 4 ounces unsalted butter, room temp. Kosher salt – to taste Cardamom – to taste Blueberry Jam 9 oz frozen blueberries 2 ounces granulated sugar 0.35 ounces cornstarch 0.1 ounces vanilla bean paste ½ lime For the biscuits Stir together the dry ingredients. Add the butter, and cut in until it resembles peas. Stir in the buttermilk, just until it comes together. Roll out the dough to 1” thick. Cut in 4 square. Stack the squares in 1 pile, brushing lightly with water between the layers to stick them together. Reroll to 1” thick. Cut into biscuits, rounds, squares, or triangles. Freeze for 10 minutes, to set the butter. Egg wash. Bake at 425 F for about 20 minutes, until golden brown. For the cardamom butter Method: Stir together all ingredients. Adjust seasoning of salt and cardamom. For the blueberry jam Combine blueberries, sugar, and cornstarch. Cook over medium heat, until the sugar dissolves and berries soften. Bring to a boil. Cook for about 4 minutes, until thickened. Turn off the heat, stir in the vanilla and lime zest. Adapted from Bon Appetit Adapted from Bon Appetit Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Coconut Soufflé Pancakes March 24, 2020 by Jenny Chang 5 Comments Coconut Soufflé Pancakes 2020-03-25 02:10:50 Print Pancakes ¾ cup coconut flour ½ cup tapioca flour ¼ cup almond flour 3 eggs, separated 1 ½ teaspoon xanthan gum 2 cups buttermilk 2 tablespoons sugar 1 teaspoon vanilla Whipped cream 1 cup heavy cream 1 teaspoon coconut extract 2 tablespoons powdered sugar Pineapple ¼ cup fresh pineapple, cut into small cubes ½ tablespoon butter 1 teaspoon brown sugar Pinch salt ¼ cup macadamia nuts, coarsely chopped Maple Syrup For the pancakes In a mixing bowl combine 3 egg yolks and buttermilk, whisk until foamy. Sift in the coconut flour, almond flour and tapioca flour. Using a spatula to fold the dry into the wet ingredients. Add in the xanthan gum and vanilla. Set this batter aside. In a separate bowl whisk the egg whites until foamy. Add in the sugar and whisk until sift peaks form. Slowly fold the whipped egg whites into the batter being careful not to deflate the egg whites. Once the batter is folded together heat a 10” non-stick sauté pan over medium low heat. Add about a tablespoon of the batter to the pan, you should be able to get three pancakes in a 10” pan. Once you make three tablespoon size pancakes go back to the first pancake and put a second tablespoon of batter on the top of the pancake. Repeat for the other two pancakes. Drop 2 teaspoons of water in the middle of the pan and cover the pan with a lid. Allow the pancakes to cook about 6-8 minutes before lifting the lid and turning the pancakes. They should be golden brown before you flip them. After you flip all three pancakes add another 2 teaspoons of water to the pan and cover with a lid. Allow the pancakes to cook another 6-8 minutes. Remove the cooked pancakes to a warm serving plate while you cook more batches of the pancakes. While the pancakes are cooking prepare the caramelized pineapple. In a sauté pan add the butter. Add in the diced pineapple and pinch of salt. Add the brown sugar and stir to coat. Cook the pineapple until it starts to turn golden brown, about 5 minutes. Remove from heat and set aside until ready to serve. To finish the pancakes, make a coconut whipped cream. In a bowl add the heavy cream and whip with a whisk attachment on a stand mixer or with a hand mixer. Once the heavy cream is bubbly add in the powdered sugar slowly. Once all the powdered sugar is added pour in the coconut extract. Whip until peaks form in the cream. Top with cooked pancakes with the caramelized pineapple, crushed macadamia nuts and coconut whipped cream. Finish with a drizzle of maple syrup. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Avocado Hummus with Pistachio Salsa Verde March 3, 2020 by Jenny Chang Leave a Comment Avocado Hummus with Pistachio Salsa Verde 2020-03-03 18:41:03 Print Avocado Hummus 4 garlic cloves ½ cup canola oil 2 tablespoons Dijon mustard juice of 2 lemons salt 2 cups drained cooked or canned chickpeas 5 tablespoons tahini ½ cup ice 1 cup olive oil 3 ripe avocados Pistachio Salsa Verde 2/3 cup shelled raw pistachios zest of 3 lemons juice of 1 lemon 3 ½ tablespoons thinly sliced chives 2 ½ tablespoons chopped parsley 3 ½ tablespoons extra virgin olive oil salt Black sesame seeds for garnish (optional) Flatbread or crackers Instructions In a small pot, combine the garlic and canola oil. Simmer gently over medium heat until tender, about 10 min. Transfer to a food processor and add the mustard and half the lemon juice. Season with salt and pulse until smooth. Scrape down the sides of the bowl with a spatula and add the chickpeas. With the machine running, slowly drizzle in the tahini, then add the ice and ½ c of the olive oil, scraping sides when necessary. Season with salt and then transfer the humus to a bowl and set aside. Without cleaning the processor, halve, seed and scoop the avocado flesh directly into the machine with the remaining lemon juice. Puree, slowly add remaining ½ c olive oil. Scrape sides and season with salt. Gently fold into chickpea puree. Preheat the oven to 350. Spread the pistachios in an even layer on rimmed baking sheet and toast for 3-5 min, until fragrant and lightly browned. Give them a shake every minute or so they don’t burn. Transfer to a cutting board and coarsely chop while warm. Combine the still warm nuts in a bowl with the lemon zest, lemon juice, chives, parsley, and olive oil. Season with salt. To assemble: Top the avocado hummus with spoonfuls of the pistachio salsa, a drizzle of oil and a sprinkle of salt and or sesame seeds. Notes Source: Farmshop Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Farro and Sausage Stew March 3, 2020 by Jenny Chang Leave a Comment Farro and Sausage Stew 2020-03-03 18:34:48 Serves 4 Print Ingredients 1 cup farro 2 tablespooons olive oil 8 ounces hot Italian sausage, casings removed 4 cloves garlic, sliced pinch of crushed red pepper flakes 5 cups chicken stock 1 bunch kale, stems removed, leaves roughly chopped, about 4 cups 1 teaspoon chopped fresh thyme salt and pepper 2 tablespoons grated pecorino-romano cheese Instructions In a large, heavy saucepan, cover farro with a couple inches of water. Cover and bring to a boil. Reduce heat, salt the water, and simmer gently until the farro is tender, about 30 mins. Drain. Meanwhile, in a large saucepan, heat 1 tablespoon of olive oil over medium heat. Cook the sausage, breaking it up, until browned, about 5 minutes. Transfer to a plate. Cook the garlic and pepper flakes until golden, 2 minutes. Add the stock; bring to a simmer. Stir in the farro and kale and simmer until the kale is tender, about 8 minutes. Remove from heat. Return the sausage to the saucepan and stir in the thyme. Season with salt and pepper. Divide into bowls and sprinkle with the cheese. Drizzle with the remaining olive oil. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/