Coconut Soufflé Pancakes

Coconut Soufflé Pancakes
  1. ¾ cup coconut flour
  2. ½ cup tapioca flour
  3. ¼ cup almond flour
  4. 3 eggs, separated
  5. 1 ½ teaspoon xanthan gum
  6. 2 cups buttermilk
  7. 2 tablespoons sugar
  8. 1 teaspoon vanilla
Whipped cream
  1. 1 cup heavy cream
  2. 1 teaspoon coconut extract
  3. 2 tablespoons powdered sugar
  1. ¼ cup fresh pineapple, cut into small cubes
  2. ½ tablespoon butter
  3. 1 teaspoon brown sugar
  4. Pinch salt
  5. ¼ cup macadamia nuts, coarsely chopped
  6. Maple Syrup
For the pancakes
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Top with cooked pancakes with the caramelized pineapple, crushed macadamia nuts and coconut whipped cream. Finish with a drizzle of maple syrup.
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Avocado Hummus with Pistachio Salsa Verde

Avocado Hummus with Pistachio Salsa Verde
Avocado Hummus
  1. 4 garlic cloves
  2. ½ cup canola oil
  3. 2 tablespoons Dijon mustard
  4. juice of 2 lemons
  5. salt
  6. 2 cups drained cooked or canned chickpeas
  7. 5 tablespoons tahini
  8. ½ cup ice
  9. 1 cup olive oil
  10. 3 ripe avocados
Pistachio Salsa Verde
  1. 2/3 cup shelled raw pistachios
  2. zest of 3 lemons
  3. juice of 1 lemon
  4. 3 ½ tablespoons thinly sliced chives
  5. 2 ½ tablespoons chopped parsley
  6. 3 ½ tablespoons extra virgin olive oil
  7. salt
  8. Black sesame seeds for garnish (optional)
  9. Flatbread or crackers
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  1. Source: Farmshop
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Farro and Sausage Stew

Farro and Sausage Stew
Serves 4
  1. 1 cup farro
  2. 2 tablespooons olive oil
  3. 8 ounces hot Italian sausage, casings removed
  4. 4 cloves garlic, sliced
  5. pinch of crushed red pepper flakes
  6. 5 cups chicken stock
  7. 1 bunch kale, stems removed, leaves roughly chopped, about 4 cups
  8. 1 teaspoon chopped fresh thyme
  9. salt and pepper
  10. 2 tablespoons grated pecorino-romano cheese
  1. 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.
  2. 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.
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Skillet Ravioli with Spinach

Skillet Ravioli with Spinach
  1. 1 Tablespoon olive oil
  2. 2 large garlic cloves, chopped
  3. 5 oz baby spinach
  4. 18 ounces refrigerated or frozen ravioli
  5. 1/2 cup grated parmesan cheese
  6. 6 tablespoons mascarpone cheese
  1. Heat oil and garlic in medium large, oven-proof skillet over medium high heat. Cook until garlic is barely golden, about 30 seconds to 1 minute. Add spinach and a few pinches of salt and cook until spinach is wilted. Season to taste. Transfer garlic and spinach to a bowl.
  2. Place cold ravioli, 1/2 cup water and a few pinches of salt in skillet and bring to a boil over high heat. Reduce to medium heat and cover with lid. Steam ravioli for 3-5 minutes (longer for frozen ravioli). Check a piece to see that it is tender and heated through.
  3. Spoon mascarpone in tiny dollops around the ravioli, which is fragile now and doesn’t like to be moved a lot - but give it a gentle turn or two. Season with salt and pepper. Return spinach and garlic to pan. Sprinkle top with grated parmesan and broil until ravioli are browned in places, 3-6 minutes depending on how robust your broiler is.
  1. Smitten Kitchen, inspired by Theodora Kaloudis on Marley Spoon.
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Individual Chocolate Cakes with Dulce de Leche and Fleur de Sel

Individual Chocolate Cakes with Dulce de Leche and Fleur de Sel
Serves 6
  1. 8 tablespoons (4 ounces) unsalted butter, cubed
  2. 2 tablespoons unsweetened cocoa powder, plus more for the ramekins
  3. 6 generous tablespoons dulce de leche
  4. 1 scant teaspoon flaky sea salt, preferably fleur de sel
  5. 8 ounces bittersweet or semisweet chocolate, chopped
  6. 6 tablespoons packed light brown sugar
  7. 4 large eggs
  1. Preheat the oven to 400ºF.
  2. Butter six 4 ounce ramekins or custard cups. Dust each with cocoa powder and tap out any excess. Put a heaping tablespoon of dulce de leche in each cup, then divide the flaky salt among them by sprinkling it over the dulce de leche. Put the custard cups on a baking sheet.
  3. In a bowl set over a pan of simmering water, melt the chocolate with the butter, stirring until smooth. Remove from the heat and stir in the cocoa powder and the brown sugar. Mix in the eggs, one at a time.
  4. Divide the chocolate mixture among the custard cups and bake for 15 minutes, or until the sides are firm but the center is still shiny and quite jiggly. Let the cakes cool for at least 5 minutes before serving.
  1. Recipe from David Lebovitz
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White Bean Flatbread with Prosciutto and Cheese

White Bean Flatbread with Prosciutto and Cheese
  1. 4 Pocketless Pitas
  2. 2 tablespoons Olive Oil, plus more for drizzling
  3. 1 15-ounce can cannellini beans, drained and rinsed
  4. 1 teaspoon crushed red pepper
  5. 1 teaspoon chopped rosemary
  6. 2 ounces chopped slice prosciutto
  7. ¼ cup chopped salted roasted almonds
  8. 6 ounces shredded Fontina cheese
  1. Preheat a large skillet. Preheat broiler with rack 6 inches from heat.
  2. Brush both sides of pitas with 2 tablespoons oil. Cook in skillet over high heat until browned, 3 minutes.
  3. In a bowl mash the beans with the red pepper, rosemary and prosciutto and spread on pitas. Top with the almonds and cheese and transfer the skillet to the broiler.
  4. Broil for 2 minutes until cheese is melted and pitas are golden. Drizzle with oil, cut into wedges and serve.
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Ham and Potato Chowder

Ham and Potato Chowder
  1. 3 1/2 cups diced potato (I leave skin on)
  2. 1/3 cup diced celery
  3. 1/3 cup diced onion
  4. 1 cup diced carrot
  5. 1-2 cup diced ham
  6. 3 1/4 cups chicken stock
  7. 1 teaspoon salt
  8. 1 teaspoon ground black pepper
  9. 5 tablespoons butter
  10. 5 tablespoons flour
  11. 2 cups milk
  12. 2 cups shredded cheddar
  1. Combine potatoes, celery, carrots, onion, ham and broth in
  2. stockpot and bring to boil. Cook over medium heat until
  3. potatoes are tender - approximately 15-20 min. Stir in salt and
  4. pepper.
  5. In separate saucepan melt butter over medium low heat. Whisk in
  6. flour and stir constantly until thick. Slowly add milk as not to
  7. allow lumps to form. Increase heat to medium and stir until
  8. thickens (4-5 mins).
  9. Add cheese and stir until melted. Stir cheese mixture into
  10. stockpot and cook until heated through. Soup thickens as it cools.
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Tom Yum Soup

Tom Yum Soup
Serves 2
  1. 12 prawns
  2. 1/2 cup sliced mushrooms
  3. 4 cups chicken stock
  4. 4-5 hot chilis (crushed)
  5. 2 sticks lemongrass, only use the bottom stem portion (crushed and halved)
  6. 6 thin slices of galangal
  7. 4 kaffir lime leaves (stems removed)
  8. 1 small onion cut into large chunks
  9. 2 tablespoons tom yum paste
  10. 3 tablespoons fish sauce
  11. 2 teaspoons sugar
  12. 4 tablespoons fresh squeezed lime juice
  13. 2 tomatoes (cut into quarters)
  14. 2 tablespoons cilantro, roughly chopped
  15. 2 tablespoons sliced green onions
  1. Bring chicken stock to a boil over medium heat. Add lemongrass and galangal and keep cooking until fragrant (about a few minutes). Add mushrooms and onion. Continue cooking until boiling. Add fish sauce, tom yum paste, sugar, chilis (if desired) and stir well to combine. Add prawns. When prawns are fully cooked (only a minute or two), add tomato, kaffir lime leaves, cilantro and green onions.
  2. Remove from heat and add fresh lime juice.
  1. Tom yum paste can be found at asian grocery stores and whole foods. If you cannot find kaffir lime leaves, add more fresh lime juice (according to your desired taste).
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Three Cheese Spinach Pesto Flatbread

Three Cheese Spinach Pesto Flatbread
  1. 5 ounces fresh spinach, chopped
  2. 1 tablespoon butter
  3. 1 clove garlic smashed and minced
  4. 1 teaspoon Salt Sisters, Tuscan Farmhouse Blend
  5. salt and pepper, to taste
  6. 1 naan flatbread
  7. 1-2 teaspoons prepared pesto
  8. 2 ounces mozzarella cheese grated
  9. 1/4 cup freshly grated parmesan cheese
  10. 2 tablespoons feta cheese, crumbled
  11. 1/8 teaspoon crushed red pepper flakes for topping
  1. Pre-heat oven to 350 degrees F.
  2. Heat a deep pan to medium-heat with 1 tablespoon of butter. Add garlic and spinach and sauté until wilted, about 5 minutes. Add Tuscan Farm Blend, salt and pepper to taste. Remove from heat and allow to cool slightly.
  3. Spread Pesto on flatbread. Top with mozzarella cheese. Drop spinach mixture onto your flatbread and spread it around and top with feta and Parmesan cheeses.
  4. Bake on a foil or parchment lined baking sheet at 350 for 12 min. Change oven setting to broil for an additional minute or two, until golden and bubbly. Top with red pepper flakes.
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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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