Ebelskivers November 18, 2022 by Jill Foucre Leave a Comment Ebelskivers 2022-11-18 22:23:18 Print Ingredients 1 cup flour ½ tsp. baking powder 1 T sugar ½ tsp. salt 2 eggs, separated 1 cup milk melted butter Instructions In a medium mixing bowl, combine flour, baking powder, sugar and salt. In another medium bowl, whisk together the egg yolks, milk and 2 T melted butter. Add the wet ingredients to the dry ingredients. In a clean bowl, whisk egg whites until stiff but not dry. Fold whites gently into batter until incorporated. Preheat an ebelskiver pan over medium heat about 1 minute then reduce heat to low. Brush indentations with melted butter and fill about halfway with batter. Add your add-ins then pour over more batter until very close to top of pan. Cook about 2 minutes until golden brown, then flip quickly using chopsticks or skewers. Cook an additional 2 minutes. Add-in Ideas Jam Cooked fruit Cooked meat (ham, sausage…) Cheese (shredded or soft) Cooked vegetables (asparagus, onions…) Pickles Sun-dried tomatoes Pesto Herbs Nutella Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Goat Cheese toast with Honey & Bacon November 18, 2022 by Jill Foucre Leave a Comment Goat Cheese Toast with Honey 7 Bacon 2022-11-18 22:20:06 Print Ingredients 4 oz cream cheese 4 oz goat cheese* zest of 1 lemon bacon walnuts honey crackers or toast points Instructions Put equal parts cream cheese and goat cheese into food processor with the zest of 1 lemon. Combine until you have a smooth consistency, scraping down the sides periodically. Put mixture into a piping bag and pipe onto a cracker or toasted bread. Sprinkle with bacon, walnuts and honey. *consider using a flavored goat cheese to introduce additional flavor. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Zucchini & Roast Corn Pizza October 16, 2022 by Jill Foucre Leave a Comment Zucchini & Roasted Corn Pizza 2022-10-17 02:58:22 Print Ingredients 2 - 8 inch flour tortillas 1/3 cup chopped mixed fresh herbs (basil, oregano, parsley) 2 cups shredded provolone cheese 2 small zucchini thinly sliced 1 ear corn, kernels sliced from the cob (1 cup) 4 ounces Brie cheese, cut in small wedges (rind on) 1/2 cup packed fresh basil leaves Crushed red pepper flakes Honey Salt & pepper Instructions • Preheat the broiler to high with a rack in the top third. • In a large oven-safe skillet, heat a drizzle of olive oil over high. When it shimmers, add one tortilla to the skillet. Sprinkle with half the fresh herbs. Add half the shredded provolone cheese. Finish with half the zucchini and corn. Season the veggies lightly with salt and black pepper. Remove the skillet from the heat and add half the Brie wedges. • Transfer the skillet to the oven and broil for 1 or 2 minutes, or until the cheeses are melted and bubbling- watch closely, as this will cook fast. Remove from the broiler and carefully slide the pizza onto a plate. Tent with aluminum foil to keep warm. • Repeat to make a second pizza. • Top the broiled pizzas with fresh basil, red pepper flakes and a drizzle of honey. Adapted from Half Baked Harvest Adapted from Half Baked Harvest Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Sheet Pan Fried Rice with Ginger Garlic Sauce October 16, 2022 by Jill Foucre Leave a Comment Sheet Pan Fried Rice with Ginger Garlic Sauce 2022-04-28 00:26:22 Print Ingredients 6 heaping cups cold leftover rice (white or brown) 1 teaspoon kosher salt (Diamond Crystal), plus more to taste 3 tablespoons soy sauce 2 tablespoons sesame oil 1 onion, finely diced ½ cup neutral oil, such as grapeseed or canola, plus more for drizzling 6 ounces cremini mushrooms, finely chopped 2 garlic cloves, peeled and finely chopped 1 (1-inch) piece ginger, finely chopped 1 tablespoon dark soy sauce ¾ to 1 teaspoon red-pepper flakes, to taste 1 (16-ounce) bag frozen mixed vegetables (do not thaw) 4 to 6 eggs 2 scallions, thinly sliced Instructions Place a sheet pan on the middle oven rack and heat to 450 degrees. In a large bowl, combine the rice with salt, 2 tablespoons soy sauce, sesame oil and half of the diced onion. Toss to combine well. Remove the sheet pan from the oven, and spread the rice out evenly. Bake for 15 minutes. Meanwhile, make the sauce: In a medium saucepan on medium-high heat, add 1 to 2 tablespoons neutral oil and the remaining diced onion. Cook for 1 to 2 minutes until the onions start to soften, then reduce heat to medium and cook for 2 minutes more until translucent. Add the remaining 6 to 7 tablespoons neutral oil, along with the mushrooms, garlic, ginger, remaining 1 tablespoon soy sauce, dark soy sauce and red-pepper flakes. Reduce heat to medium-low and cook for 10 to 12 minutes, until the mushrooms are completely soft. If the oil bubbles too much, reduce the heat to low. After 15 minutes, remove the sheet pan from the oven, add the frozen mixed vegetables and toss with the rice to evenly distribute. Make 4 to 6 divots in the rice (depending on how many eggs you are using), drizzle a tiny bit of neutral oil into each divot to prevent sticking, and break an egg into each. Return to the oven for 6 to 10 minutes until the whites are set but the yolks are still runny. To serve, spoon some of the sauce over the rice and top with scallions. If the rice needs more seasoning, add more sauce or season with salt. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Tuscan White Bean Skillet October 16, 2022 by Jill Foucre Leave a Comment Tuscan White Bean Skillet 2022-10-17 02:48:40 Serves 4 Print Ingredients 1 T olive oil (or use oil from sun-dried tomatoes) 1 large onion, finely diced 2 cloves garlic, minced ½ jar sun-dried tomatoes, drained and roughly chopped Livia’s Seasoning Salt 2 15 oz cans of 8 Track Foods Organic White Cannellini Beans, drained and rinsed 1 14.5 oz can diced tomatoes 1 14.5 oz can artichoke hearts, drained and chopped 1 t dried oregano 1 t dried thyme 2 cups chopped kale 1 lemon, squeezed Instructions Heat oil in a large skillet on medium heat. Add onion, sprinkle with Livia’s and sauté about 4 minutes. Add garlic and sun-dried tomatoes and cook for an additional minute. Add white beans, diced tomatoes, artichoke hearts, oregano and thyme. Stir and cook over medium heat for an additional 7 – 8 minutes, stirring occasionally. Taste for seasoning and add more Livia’s or salt and pepper Add kale and cook for an additional 2 – 3 minutes until kale turns bright green. Squeeze lemon juice over top. By Courtesy of 8 Track Foods Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/