Mini Italian Frittatas March 10, 2021 by Jenny Chang Leave a Comment Mini Italian Frittatas 2021-03-10 16:39:58 Print Ingredients 2 tablespoons olive oil plus more for greasing pans 1 ½ cups chopped leeks white & light green parts, washed & spun dry 4 ounces sliced Prosciutto, coarsely chopped 8 ounces fresh baby spinach 2 ½ tablespoons julienned basil leaves 1 tablespoon freshy squeezed lemon juice 1 ½ cups (4 oz) grated Italian Fontina cheese 8 extra large eggs 1 ½ cups half-and-half Kosher salt and freshly ground black pepper 4 tablespoons freshly grated Parmesan cheese Instructions Preheat oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan. Heat the olive oil over medium heat in a large (12-inch) sauté pan Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffing cups, leaving any liquid behind. Springle the Fontina evenly on top. In a 4-cup liquid measuring cup beat the eggs, half-and-half, ½ teaspoon salt, and ¼ teaspoon pepper together with a fork Pour the egg mixture evenly over the filling in each cup, gilling the muffing cups to the top. Springle each frittata with the Parmesan cheese. Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate and serve hot or warm. Notes From Make It Ahead by Ina Garten Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Roasted Vegetable Frittata November 12, 2020 by Jenny Chang 2 Comments Roasted Vegetable Frittata 2020-11-12 23:21:14 Print Ingredients 8 eggs ½ cup whole milk 2 tablespoons chopped fresh chives (or any fresh herbs) 2 cloves garlic, pressed 1 Tablespoon Salt Sister’s Tuscan Herb Seasoning Livia’s Everyday Seasoning, to taste 1 medium sweet potato, peeled and chopped into ¼-inch cubes 1 medium red bell pepper, ribbed, seeded and chopped into ¼-inch pieces 1 medium vidalia onion, diced 1 tablespoon olive oil ½ cup sharp cheddar cheese, shredded Instructions Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, chives, garlic, Livia’s and Tuscan Seasoning, set aside. Place the chopped sweet potatoes, red pepper and onions in a bowl. Toss with olive oil and Livia’s, to coat. Place on lined sheet pan. Roast until the vegetables are tender and cooked through, stirring occasionally, about 12-15 minutes. Once vegetables are cooked through add to egg mixture and pour it into the pan. Top with cheddar cheese. Place the pan in the oven and bake about 12 to 18 minutes. Set the frittata aside for a few minutes before slicing it. Serve and garnish with fresh herbs and arugula salad. Enjoy! Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
PUMPKIN BUTTER CRÈME FRAÎCHE PANCAKES September 30, 2020 by Jenny Chang Leave a Comment PUMPKIN BUTTER CRÈME FRAÎCHE PANCAKES 2020-09-30 15:41:48 Serves 4 Print Ingredients ¾ cup pumpkin butter ½ cup crème fraîche 2 large eggs 3 tablespoons salted butter, melted, plus more for the pan 1 ½ cups whole milk 1 ½ cups of your favorite Pancake mix (Golden Malted is our favorite) Whipped Maple Butter (recipe follows), for serving Maple syrup, for serving (optional) WHIPPED MAPLE BUTTER ½ cup (1 stick) salted butter ¼ cup pure maple syrup Instructions In a large bowl, whisk together the pumpkin butter, crème fraîche, eggs, melted butter, and milk. Fold in the pancake mix until just combined. Cover and let sit for 10 minutes at room temperature or refrigerate overnight. Preheat the oven to 150F. In a large skillet or griddle, melt 1 tablespoon of butter over medium heat. Pour ¼ cup of the pancake batter into the skillet. Cook until bubbles appear on the surface, about 2 minutes, then use a spatula to gently flip the pancake. Cook on the second side until golden, about 1 minute more. Transfer the pancake to a baking dish and keep warm in the oven. Repeat with the remaining batter, adding more butter to the skillet, if needed. To serve, spread each pancake with a bit of maple butter. Serve with maple syrup alongside, if desired. MAPLE BUTTER In a small saucepan, melt the butter over medium heat, stirring occasionally until the butter is lightly browned, 3 to 5 minutes. Transfer the butter to the bowl of a stand mixer. Chill in the fridge for 20 minutes. Add the maple syrup to the butter. Using the whisk attachment, whip the chilled butter and syrup together on medium-high speed until light and fluffy, 1 to 2 minutes. Store refrigerated in an airtight container for up to 2 weeks. Notes From: Half Baked Harvest Super Simple Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Quinoa Breakfast Cookies September 17, 2020 by Jenny Chang Leave a Comment Quinoa Breakfast Cookies 2020-09-17 13:39:56 Print Ingredients 1 1/2 cups white whole wheat flour 1 teaspoon kosher salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup (1 stick) unsalted butter, room temperature 1/4 cup sugar 1/4 cup (packed) light brown sugar 1/4 cup honey 2 large eggs 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup cooked quinoa, cooled 1 cup old-fashioned oats 1 cup dried cherries 1/2 cup slivered unsalted almonds Instructions Preheat oven to 375°. Line 2 baking sheets with parchment paper. Whisk flour, salt, baking powder, and baking soda in a medium bowl. Using an electric mixer, beat butter, both sugars, and honey in a large bowl until light and fluffy, about 3 minutes. Add eggs and extracts; beat until pale and fluffy, about 2 minutes. Beat in flour mixture, 1/2 cup at a time. Stir in quinoa, oats, cherries, and almonds. Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1” apart. Bake cookies until golden, 12–15 minutes. Transfer cookies to a wire rack and let cool. DO AHEAD: Store cooled cookies airtight at room temperature for 1 day, or freeze for up to 1 month. Notes Source: Bon Appetit Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Buttermilk Biscuits with Cardamom Butter & Blueberry Jam April 6, 2020 by Jenny Chang Leave a Comment Buttermilk Biscuits with Cardamom Butter & Blueberry Jam 2020-04-06 18:30:31 Yields 12 Print Biscuits 18.35 ounces all purpose flour 0.4 ounces kosher salt 0.3 ounces granulated sugar 0.05 ounces baking soda 0.4 ounces baking powder 8 ounces unsalted butter, cold and cubed 8 ounces buttermilk, cold Egg Wash 0.75 ounces eggs 0.25 ounces heavy cream Cardamom Butter 4 ounces unsalted butter, room temp. Kosher salt – to taste Cardamom – to taste Blueberry Jam 9 oz frozen blueberries 2 ounces granulated sugar 0.35 ounces cornstarch 0.1 ounces vanilla bean paste ½ lime For the biscuits Stir together the dry ingredients. Add the butter, and cut in until it resembles peas. Stir in the buttermilk, just until it comes together. Roll out the dough to 1” thick. Cut in 4 square. Stack the squares in 1 pile, brushing lightly with water between the layers to stick them together. Reroll to 1” thick. Cut into biscuits, rounds, squares, or triangles. Freeze for 10 minutes, to set the butter. Egg wash. Bake at 425 F for about 20 minutes, until golden brown. For the cardamom butter Method: Stir together all ingredients. Adjust seasoning of salt and cardamom. For the blueberry jam Combine blueberries, sugar, and cornstarch. Cook over medium heat, until the sugar dissolves and berries soften. Bring to a boil. Cook for about 4 minutes, until thickened. Turn off the heat, stir in the vanilla and lime zest. Adapted from Bon Appetit Adapted from Bon Appetit Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/