Savory French Toast Bites June 7, 2023 by Jill Foucre Leave a Comment Savory French Toast Bites 2013-12-05 13:46:20 Yields 60 Print Ingredients 1 head garlic 1 teaspoon olive oil 2 tablespoons all-purpose flour 3/4 teaspoon baking powder 1 teaspoon kosher salt 3 large eggs 1 1/3 cup milk 1 1/4 cup grated Parmesan cheese 1 medium (12-oz) loaf challah bread (or brioche), or approximately half a large loaf, cut into 1-inch thick slices 1 tomato, seeded and diced 1/4 cup chopped fresh basil, plus a few leaves thinly sliced for garnish Instructions Heat the oven to 350°F. Cut the top off the head of garlic, leaving the remainder intact. Drizzle the garlic with olive oil and wrap in foil, then place it in the oven. Roast the garlic until very fragrant, about 40 minutes. Cool to room temperature, then squeeze out the softened garlic and mash into a paste. To make the French toast batter, begin by combining the flour, baking powder and salt in a small bowl. In a medium bowl, whisk together the eggs and milk, then whisk in the flour mixture until smooth. Stir in the Parmesan cheese which will make the batter lumpy. If using challah bread, pre-cut the slices so they lay evenly in a 13-inch by 9-inch baking dish, sort of like creating a jigsaw puzzle. Remove the bread and set aside. Coat the baking dish with nonstick cooking spray. One at a time, dip each piece of bread in the batter and turn over to coat both sides. Arrange the bread in the baking dish. Stir the roasted garlic, diced tomato and chopped basil into the remaining batter and mix well. Spread the batter evenly over the French toast. Bake the French toast uncovered at 350°F for 30 to 35 minutes or until set. Cool for 15 minutes, then use a 1-inch round cutter to portion the French toast into bite-sized rounds. If making ahead, arrange the rounds snugly in a baking dish and chill. To reheat, bake at 250°F for 10 minutes. By Kelly Sears Adapted from Martha Stewart's Hors d'Oeuvres Handbook Adapted from Martha Stewart's Hors d'Oeuvres Handbook Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Spinach Artichoke Dip Pizza March 14, 2023 by Jill Foucre Leave a Comment Spinach Artichoke Dip Pizza 2023-03-15 02:11:43 From The Weekday Vegetarians Print Ingredients 2 T extra-virgin olive oil 1 (16 oz) pizza dough, store bought or homemade, at room temperature ¼ tsp garlic powder 1 (14 oz) can artichoke hearts, drained and roughly chopped ½ cup thawed frozen chopped spinach, drained and squeezed completely dry ¼ cup mayonnaise 1 cup part-skim shredded mozzarella ½ cup grated Parmesan cheese (about 1 ½ oz) 1 tsp Worcestershire sauce Instructions Preheat the oven to 475 F. Place oven rack in middle position. Brush an 18x13 in sheet pan with 1 T of olive oil. Drop the dough in the center of the pan and press and stretch out the dough with your fingers. You may not get all the way to the edges of the pan. Mix the garlic powder and remaining T olive oil together and brush the perimeter of the dough. In a medium bowl, mix together the artichoke hearts, spinach, mayo, mozzarella, parmesan, and worcestershire. Spread the mixture over the crust, leaving a 1-inch border. Bake on the middle rack until the cheese is bubbly and the crust is golden, about 15 minutes. Let rest 5 minutes before cutting. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Sausage Pinwheel Appetizer February 19, 2023 by Jill Foucre Leave a Comment Sausage Pinwheel Appetizer 2023-02-19 23:34:35 Yields 2 Print Ingredients 1 defrosted Puff Pastry Sheet (Pepperidge Farm Brand) or you can use 1 Roll Pillsbury Crescent Rolls 1/2 lb Italian Sausage 1/4 t Livia's Salt Pepper Garlic Blend (available at Marcel’s) 1/2 t Oregano 1 Green Onion Chopped 1 T Chopped Chives 4 oz Cream Cheese 4 oz Pimento Cheese (available at Marché) Parmesan cheese for garnish. Instructions Cook and brown the sausage for about 10 mins, adding in the spices and chopped onion and chives towards the end of browning. Chop the sausage into very small crumbles and then drain off any extra grease. Stir in the cream and pimento cheeses into the warm sausage mixture. Roll out the pastry sheet on parchment paper. Spread the sausage mixture in a thin layer over the pastry sheet. Roll the sheet up Lengthwise. Place the roll in saran wrap and place in the freezer for one hour. When ready to bake, preheat the oven to 375. Slice the roll at about 1/4" each with a serrated knife and place on a baking sheet 1/2 inch apart. Sprinkle with a small amount of grated parmesan cheese. Bake for 12 mins until brown on bottom. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Chickpea Pancakes January 22, 2023 by Jill Foucre Leave a Comment Chickpea Pancakes 2023-01-23 00:18:42 Print Ingredients 1 ½ cups plus 2 T chickpea flour, spooned and leveled 2 tablespoons chopped fresh dill, plus more for serving 3 scallions, chopped ¾ teaspoon kosher salt, plus more for serving 1 cup water 2 tablespoons extra virgin olive oil, plus more for cooking and serving 1 cucumber, very thinly sliced 1 avocado, sliced Freshly ground black pepper Instructions In a medium bowl, whisk together the chickpea flour, dill, scallions, salt, water, and the 2 tablespoons oil. In a large nonstick skillet, heat 1 tablespoon of oil over medium-high heat. For each pancake, spoon in about 2 tablespoons of the batter and space 2 inches apart. Cook for 2 to 3 minutes, until the undersides are golden brown and the batter is just set in the center. Flip the pancakes and cook 1 minute more, or until the pancakes cooked through. Repeat with the remaining batter, adding more oil as necessary (you should get about 12 pancakes). Divide the pancakes among plates and top with the cucumber and avocado. Drizzle the cucumber and avocado with a little oil and sprinkle with salt, pepper and dill. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Grilled Cheese with Momofuku Chili Crunch January 5, 2023 by Jill Foucre Leave a Comment Grilled Cheese with Momofuku Chili Crunch 2023-01-06 03:00:58 Print Ingredients 2 teaspoons Kewpie mayonnaise 2 teaspoons salted butter, room temperature, plus more for frying 2 slices of your favorite sandwich bread 2 slices American cheese 2 teaspoons Momofuku Chili Crunch Instructions The key to this grilled cheese is to spread the outside with mayo – and load the inside with lots of Chili Crunch. Spread Kewpie mayonnaise on one side and salted butter on the other side of each of the slices of bread. Melt butter in a pan over medium heat. Add the first slice of bread, mayonnaise side-down (butter side should be facing up). Add one slice of American cheese. Add 2 teaspoons of Momofuku Chili Crunch, then add the other slice of American cheese. (The chili crunch is sandwiched between the layers of cheese.) Top with the other slice of bread butter side down, mayonnaise side up. Fry until golden brown and crispy, about 3 minutes for each side. Repeat for additional sandwiches. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/