Panamanian Garbanzos with Kale Pita Pockets

Panamanian Garbanzos with Kale Pita Pockets
  1. 1 Pouch Fillo’s Garbanzos with Panamanian Red Sofrito
  2. 1 Packed cup of baby kale
  3. 2 Whole wheat pita pockets
  1. Pour contents of Fillo’s pouch into a small pot and warm over medium heat. Add kale until wilted. Stir through. Fill split whole wheat pita halves with mixture and serve.
Marcel's Culinary Experience

Ginger Pound Cake with Cranberry Sauce

Ginger Pound Cake with Cranberry Sauce
Pound Cake
  1. ¾ cup milk
  2. 2.7 ounces crystallized ginger, finely minced
  3. 2 cup butter softened
  4. 3 cup sugar
  5. 6 large eggs
  6. 4 cups flour
  7. 1 teaspoon vanilla
Cranberry Sauce
  1. 2 tablespoons butter, separated
  2. 1 cup chopped peeled apple
  3. Pinch of nutmeg
  4. 1 cup cranberries
  5. 1 cup apple cider
  6. ½ cups sugar
For the Pound Cake
  1. Heat oven to 325 degrees. Spray a Bundt pan or tube pan with floured cooking spray.
  2. Heat milk with minced ginger in a saucepan until heated but not boiling. Remove from heat and set aside for 10-15 minutes.
  3. Beat butter until creamy then gradually add sugar, beating 5-7 minutes. Add the eggs 1 at a time, beating after each addition.
  4. Add the flour to the butter mixture alternately with the milk mixture, beginning and ending with the flour. Beat at low speed until blended. Stir in vanilla. Pour batter into the prepared Bundt pan.
  5. Bake for 1 hour and 25 minutes or until a tester comes out clean. You may have to bake for up to 15 minutes more. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely.
For the Cranberry Dessert Sauce
  1. In a saucepan, melt 1 tablespoon of butter. Add apple and nutmeg and cook until apple begins to soften, about 3 min. Add the cranberries, cider and sugar; bring to a boil. Reduce heat; simmer until apple is tender and sauce is thick, 10-15 minutes. Remove from heat; stir in remaining butter. Puree in a blender until smooth. If too thick to pour, stir in up to ½ cup more apple cider. Store, covered, in the refrigerator for up to a week or the freezer up to 3 months.
  1. Can make pound cake ahead and freeze.
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Honey Chipotle Peanut Caramels

Honey Chipotle Peanut Caramels
  1. ½ cup Eliot’s Adult Nut Butter Honey Chipotle Peanut Butter
  2. ½ cup Brown Sugar
  3. 1 14 ounce can Sweetened Condensed Milk
  1. Line a loaf pan with parchment paper. In a medium sized sauce pan combine all ingredients over medium-high heat. Gently whisk ingredients until combined and uniform. Keep stirring the mixtures until bubbles start to form on sides.
  2. Once there are bubbles, turn down the heat to medium and set a timer for eight minutes. Continue stirring and after eight minutes immediately remove from heat. Stirring will help avoid the bottom scorching and sticking the sides, don’t scrape anything that might have scorched.
  3. Once removed from the heat pour into your loaf pan lined with parchment. Let cool completely. Placing it in the fridge will accelerate the chilling process to 30-45 mins. Once cool cut into squares or desired size and optionally wrap in wax or parchment paper. If making ahead they will last longer in the fridge but will dry out, if unwrapped.
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Shrimp Scampi with Linguine

Shrimp Scampi with Linguine
  1. 1 pound Raw Shelled & Deveined Shrimp
  2. 3 tablespoons Butter
  3. 3 tablespoons Olive Oil
  4. 1 clove minced Garlic
  5. 1 tablespoon s.a.l.t. Sisters Tuscan Farmhouse Blend
  6. 3 tablespoons Bread Crumbs
  7. ½ cup Dry White Wine
  8. Juice of 1/2 Fresh Lemon
  9. 1 Package Filotea Linguine
  10. Parmesan Cheese for Garnish
  11. Fresh Parsley Optional Garnish
  1. Cook pasta according to directions - drain and reserve 1/4 cup pasta water for sauce.
  2. In a large skillet melt butter and olive oil. Add the minced garlic to the butter and olive oil and cook 2 minutes. Add Tuscan salt bend and bread crumbs to shrimp. Meanwhile add wine to the pan and bring to a simmer. Add some pasta water to sauce and reduce for a few minutes, then add shrimp. Cook shrimp until pink about 4 minutes.
  3. Serve over Linguine and garnish generously with fresh Parmesan cheese and parsley.
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Pumpkin Bread Pudding with Caramel Sauce

Pumpkin Bread Pudding with Caramel Sauce
Bread Pudding
  1. 2 cups half and half
  2. 1 15 ounce can pure pumpkin
  3. 1 cup plus 2 tablespoons brown sugar
  4. 2 eggs
  5. 1 1/2 teaspoons pumpkin pie spice
  6. 1 1/2 teaspoons cinnamon
  7. 1 1/2 teaspoons vanilla
  8. 10 cups — 1/2 inch cubes egg bread (about 10 ounces)
Caramel Sauce
  1. 1 1/4 cups brown sugar
  2. 1/2 cup unsalted butter
  3. 1/2 cup whipping cream
For Bread Pudding
  1. Preheat oven to 350 degrees. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Transfer mixture to 11 x 7 inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean - about 40 minutes.
  2. Meanwhile, prepare caramel sauce: Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
  3. Serve warm over bread pudding.
  1. *From Bon Appetit November 2000
Adapted from From Bon Appetit November 2000
Adapted from From Bon Appetit November 2000
Marcel's Culinary Experience

Roasted Vegetable Paella

Roasted Vegetable Paella
  1. 2 pounds bell peppers (red, yellow and orange), cored, seeded, cut into ½” wide strips
  2. 2 pounds fennel bulbs, tops and cores removed, sliced ¼” thick
  3. 1 pound baby eggplants, unpeeled, sliced crosswise ¼” thick
  4. 1 large red onion, ¾” diced
  5. 2 cups yellow onions (2 onions), ¾” diced
  6. 2 tablespoons minced garlic (6 cloves)
  7. 1 teaspoon saffron
  8. 1 ½ cups Spanish paella rice
  9. 1 (12 oz.) jar roasted red peppers, undrained
  10. 1 teaspoon smoked paprika
  11. 5-6 cups simmering chicken stock
  12. 3 ounces freshly grated aged Manchego cheese
  13. ½ cup pitted Manzanilla or Cerignola olives, halved
  14. ½ cup thinly sliced scallions
  1. Preheat oven to 425 degrees. Position racks evenly spaced in the oven.
  2. Place the peppers, fennel, eggplant, and red onion in a large bowl, and add ½ cup olive oil, 1 tablespoon of salt, 1 tablespoon of black pepper, and toss. Divide the vegetables between 2 sheet pans and spread in one layer. Roast for 45 minutes, tossing occasionally.
  3. Heat 3 tablespoons of olive oil over medium heat in a 14-16” paella pan or large Dutch oven. Add the yellow onions and sauté for 6-8 minutes. Add the garlic and saffron and cook for 1 minute. Add the rice and cook for 2 minutes stirring to coat the rice with oil. Place the jarred peppers with liquid and paprika in a food processor and process until pureed. Pour the mixture into the paella pan, stirring to combine, and bring to a boil. Add 1 cup of the hot stock and 2 teaspoons of salt and cook uncovered over medium heat for 6-8 minutes, stirring occasionally, until the liquid is mostly absorbed, like a risotto. Continue to cook the rice over medium heat for about 20 minutes, stirring in 1 cup of the hot stock at a time whenever the liquid is absorbed, until the rice is al dente. Add the vegetables to the paella, add one more cup of stock, and stir carefully.
  4. Off the heat, stir in the Manchego cheese, olives, and scallions. Taste for seasonings and serve hot.
Marcel's Culinary Experience

Apple Cake with Caramel Sauce

Apple Cake with Caramel Sauce
For the Apple Cake
  1. ½-¾ cups chopped dates
  2. ½-¾ cups apple brandy (or Calvados)
  3. 2 cups unbleached, all-purpose flour
  4. 2 cups white sugar
  5. 2 teaspoons baking soda
  6. 1-teaspoon ground cinnamon
  7. ½-teaspoon ground nutmeg
  8. ¾ teaspoon salt
  9. 4 cups slightly tart apples: peeled, cored and roughly chopped
  10. ½ cup melted butter
  11. 2 eggs, lightly beaten
For the Caramel Sauce (yields about 2 cups)
  1. 1-cup sugar
  2. ¼ cup cold water
  3. ½ stick butter
  4. 1-cup heavy cream
  5. ½ teaspoon flaky sea salt
  1. About one hour before starting to bake the cake, place the dates in a small bowl and cover with the apple brandy. Stir from time to time and if they get too "tight", just add more brandy.
  2. Preheat oven to 325. Using butter, grease a baking pan (approximately 13 x 9 x 2).
  3. Into a large bowl sift together flour, sugar, baking soda, cinnamon, nutmeg and salt.
  4. Add the chopped apples, dates, melted butter and the eggs. This will be a very heavy, thick batter but don't worry -- just be sure to mix it well.
  5. Spread in the prepared pan, place on a rack in center of the oven and bake for 1 hour. Test with a skewer -- if it comes out still a bit gooey, bake for another 5 to 10 minutes. You'll know when it's done. It will be a nice dark tan color and will spring back to a light touch.
Caramel Sauce
  1. In a small saucepan combine the sugar and water and stir until the sugar is dissolved.
  2. Place the saucepan over medium-high heat and bring the mixture to a boil.
  3. Continue to boil until the sugar caramelizes and turns a deep amber color, being careful not to let it get too dark and burn.
  4. Remove from heat and carefully pour the cream into the melted sugar. It will bubble violently and give off steam.
  5. Return the saucepan to a low heat and stir butter and sea salt. Set caramel aside until ready to serve.
Marcel's Culinary Experience

Creamy Pumpkin Soup

Creamy Pumpkin Soup
  1. 3 tablespoons olive oil
  2. 1 sugar pie pumpkin
  3. 4 whole carrots, root and stem trimmed
  4. 1 large yellow onion, chopped
  5. 1 large or 2 small shallots, chopped
  6. 2 garlic cloves, minced
  7. kosher salt, to taste (1/2-1 teaspoon)
  8. fresh ground black pepper, to taste
  9. ½ teaspoon ground cinnamon
  10. ½ teaspoon freshly ground nutmeg
  11. 4 cups vegetable broth
  12. 1 teaspoon Sriracha hot chile sauce
  13. ½ cup full fat coconut milk (or heavy cream)
  14. 2 tablespoon maple syrup (or honey)
  15. roasted, salted pepitas to garnish
  1. Preheat oven to 425. Carefully cut pumpkin in half and scoop out the seeds. Lightly brush or rub olive oil on the whole carrots and the flesh of the pumpkin. Place pumpkin cut side down on a parchment lined baking sheet. Roast pumpkin and carrots together for 35 minutes or until pumpkin flesh is easily pierced with a fork. Set aside to cool. Once cool enough to handle, peel the pumpkin skin from the flesh and discard the skin.
  2. Heat several tablespoons olive oil in the bottom of a large Dutch oven. Add the onion and shallot. Stir to combine and cook until translucent, about 8-10 minutes. Add garlic and salt and cook 1-2 minutes more. Add the cinnamon, nutmeg, and black pepper. Cook another minute to warm the spices. Next add the pumpkin flesh, vegetable stock, and Sriracha to the pan. Bring to a boil, then reduce heat and simmer 15 minutes.
  3. Once pumpkin mixture is done cooking, add the coconut milk and maple syrup. Blend with an immersion blender until smooth.
  4. Ladle into bowls and sprinkle pepitas on top for garnish.
  1. You can cook pumpkin in pressure cooker if needed. Place whole pumpkin in pressure cooker on rack, add approximately 1 cup water and bring to high pressure. Cook 12 minutes at high pressure, then release naturally. Cut pumpkin in half, scoop out seeds and membranes, and peel off skin. You can omit carrots. Use 3 cups of stock to start and add the last cup if needed.
Marcel's Culinary Experience

Mini Grilled Cheese Sandwiches with Hot Bacon Jam

Mini Grilled Cheese Sandwiches with Hot Bacon Jam
  1. 1 French baguette
  2. 1 Jar Terrapin Ridge Hot Pepper Bacon Jam*
  3. Aged Cheddar Cheese (Grafton)*
  4. Olive Oil
  5. Optional: Granny Smith Apple Slices
  6. *Items are available for purchase at Marcel's
  1. Heat non stick skillet or panini maker.
  2. Slice French Bread on the diagonal and brush one side of bread with olive oil.
  3. Slice the cheddar cheese into small pieces around the same size as the bread.
  4. Spread bacon jam on one side of the bread and make a sandwich.
  5. Grill slowly and enjoy with a slice of apple tucked in for an extra crunch. The bacon jam adds a mouthwatering blend of roasted bell peppers and bacon to pair with this aged cheddar.
  1. *Terrapin Ridge Hot Bacon Jam and Grafton Cheddar is available for purchase at Marcel's.
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Cashew Chicken Stir Fry

Cashew Chicken Stir Fry
  1. ½ lb Boneless Skinless Chicken Breast, cut into thin slices
  2. ¾ cup Little Goat Hong Kong Sauce*
  3. 8 oz Mushrooms
  4. 2 tablespoons Canola oil or other neutral flavored cooking oil
  5. 1 Carrot, cut into thin slices
  6. 1 small Sweet Onion, sliced thinly
  7. 1 small Red Pepper, julienned
  8. 8 oz Cremini Mushrooms, quartered
  9. 1 cup Low Sodium Chicken Stock
  10. 2 teaspoon Cornstarch mixed in 2 Tbsp cold water
  11. ¼ cup Scallions, sliced thinly on a bias
  12. 1 cup Unsalted Cashews, toasted
  13. *Available for purchase at Marcel's
  1. Marinate chicken in 3 tablespoons Hong Kong Sauce for 10-15 minutes. In a wok or sauté pan, heat oil until shimmering. Add carrot, onion, and mushrooms with a pinch of salt. Cook 2-4 minutes until starting to brown, add red pepper and cook for 1-2 minutes.
  2. Add chicken with marinade, and allow to cook until chicken is well browned. Flip chicken, add chicken stock, and bring to a boil. Drizzle in cornstarch mixture and stir continually until thickened.
  3. Transfer to a serving platter, adjust seasoning if desired, sprinkle with scallion, and serve immediately over rice or noodles.
  1. Little Goat Hong Kong Sauce is available for purchase at Marcel's
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