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/
White Bean Flatbread with Prosciutto and Cheese February 16, 2020 by Jenny Chang Leave a Comment White Bean Flatbread with Prosciutto and Cheese 2020-02-17 01:32:39 Print Ingredients 4 Pocketless Pitas 2 tablespoons Olive Oil, plus more for drizzling 1 15-ounce can cannellini beans, drained and rinsed 1 teaspoon crushed red pepper 1 teaspoon chopped rosemary 2 ounces chopped slice prosciutto ¼ cup chopped salted roasted almonds 6 ounces shredded Fontina cheese Instructions Preheat a large skillet. Preheat broiler with rack 6 inches from heat. Brush both sides of pitas with 2 tablespoons oil. Cook in skillet over high heat until browned, 3 minutes. 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. Broil for 2 minutes until cheese is melted and pitas are golden. Drizzle with oil, cut into wedges and serve. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Three Cheese Spinach Pesto Flatbread January 22, 2020 by Jenny Chang Leave a Comment Three Cheese Spinach Pesto Flatbread 2020-01-22 16:19:27 Print Ingredients 5 ounces fresh spinach, chopped 1 tablespoon butter 1 clove garlic smashed and minced 1 teaspoon Salt Sisters, Tuscan Farmhouse Blend salt and pepper, to taste 1 naan flatbread 1-2 teaspoons prepared pesto 2 ounces mozzarella cheese grated 1/4 cup freshly grated parmesan cheese 2 tablespoons feta cheese, crumbled 1/8 teaspoon crushed red pepper flakes for topping Instructions Pre-heat oven to 350 degrees F. 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. 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. 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. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Everything Bagel Smoked Salmon Cheese Ball October 31, 2019 by Jenny Chang Leave a Comment Everything Bagel Smoked Salmon Cheese Ball 2019-10-31 16:54:46 Print Ingredients 2 heaping tablespoons Marcel’s Everything Bagel Blend 1/8 cup red onion, small dice ¼ pound Smoked salmon in small chunks 1 cup cream cheese, room temperature Instructions Combine cream cheese, onion, and salmon in a mixing bowl and fold together. Form into a ball (or 2 balls) and place in the refrigerator to firm up. Roll ball in Marcel’s Everything Bagel Blend until it is coated completely. Chill until ready to serve. Can be frozen BEFORE rolling in Marcel’s Everything Bagel Blend. Then thaw and roll in blend. Serve with bagel chips, rye toasts, sliced tomato, red onion, and cucumber. Other uses for Marcel’s Everything Bagel Blend Hummus Avocado toast tuna and egg salad dips roast meat, chicken, fish potatoes nuts, pumpkin seeds Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Quiche Stuffed Mushrooms October 22, 2019 by Jenny Chang Leave a Comment Quiche Stuffed Mushrooms 2019-10-23 03:49:58 Print Ingredients 2 pounds fresh mushrooms, about 24 large 4 strips bacon 6 tablespoons butter 2 tablespoons minced onion 2 eggs 1 cup heavy cream 1/2 cup shredded Swiss cheese 1/2 teaspoon salt Sprinkle of cracked pepper Instructions Rinse, pat dry and remove stems from mushrooms. Chop stems (makes about 1 1/2 cups). Set aside. In a large skillet, sauté bacon until crisp; drain on paper towel; crumble and set aside. Pour bacon fat from skillet. In same skillet, melt butter. Use about 4 tablespoons of the butter to brush the outside of the mushroom caps; place caps in a large, shallow baking pan. To remaining butter in skillet, add onion; sauté 2 minutes. Add reserved mushroom stems; sauté 2 minutes longer. Remove from heat. In a bowl lightly beat eggs; stir in cheese, cream, salt and pepper. Stir in reserved bacon and the mushroom mixture. Spoon enough filling into each mushroom cap to come to the top. Bake in a preheated oven at 350 degrees for 30 minutes or until filling is set. The only trick to these is to make sure the onion and mushrooms are minced exceptionally small and to use the fancy shredded Swiss cheese. Notes From cooks.com Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/