Apple Cinnamon Dutch Baby September 10, 2021 by Jill Foucre Leave a Comment Apple Cinnamon Dutch Baby 2021-09-10 18:00:29 Print Ingredients 1 large Granny Smith apple 4 tablespoons (1/2 stick) butter, divided 2 tablespoons sugar, divided 1/4 teaspoon ground cinnamon 1/2 cup whole milk 2 extra large eggs, at room temperature 1/2 teaspoon pure vanilla 1/2 cup all-purpose flour 1/4 teaspoon kosher salt Powdered sugar Pure maple syrup to serve Instructions Heat the oven to 425°F. Peel, core, and slice the apples 1/8-inch thick. Melt 3 T butter in 9" cast iron or oven proof crepe skillet over medium - medium high heat Add the apple, 1 tablespoon sugar and cinnamon and toss well. Sauté 5 - 7 minutes until tender tossing occasionally. Spread them out over the pan and keep temp low. Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk the milk, eggs, melted butter and vanilla. In a small bowl, combine the flour with the remaining tablespoon of sugar and salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the pan and immediately place into oven. Bake for about 12-15 minutes, or until the pancake is puffed and edges start to get crispy and browned. Dust lightly with sifted powdered sugar, cut in wedges and serve hot with maple syrup. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Rosemary Fig Bread August 31, 2021 by Jill Foucre Leave a Comment Rosemary Fig Bread 2021-08-31 23:21:02 Print Ingredients 1 1/2 cups all-purpose flour 3/4 cup whole wheat flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1/4 teaspoon fresh black pepper 3 large eggs 1/2 cup whole milk 6 tablespoons butter, melted 3/4 cup fig preserves 4 teaspoons chopped fresh rosemary 1/2 cup chopped walnuts 1/2 cup grated cheddar cheese Instructions Preheat oven to 350 F. Grease and flour the inside of 3 mini loaf pans (5.5 x 2.5 x 2). In a large mixing bowl, mix together all dry ingredients. In a separate bowl, whisk together the eggs, milk, butter and fig preserves. Stir into the dry ingredients. Add rosemary, walnuts and cheese, then fold to combine. Do not over mix the batter. Pour the batter into the mini loaf pans and spread evenly. Bake uncovered 38 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pan for 15 minutes, then turn out onto a rack to cool completely. Serve with butter and additional fig preserves. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Mini Italian Frittatas March 10, 2021 by Jill Foucre 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 Jill Foucre 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 Jill Foucre 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/