Individual Chocolate Cakes with Dulce de Leche and Fleur de Sel February 16, 2020 by Jenny Chang Leave a Comment Individual Chocolate Cakes with Dulce de Leche and Fleur de Sel 2020-02-17 01:42:35 Serves 6 Print Ingredients 8 tablespoons (4 ounces) unsalted butter, cubed 2 tablespoons unsweetened cocoa powder, plus more for the ramekins 6 generous tablespoons dulce de leche 1 scant teaspoon flaky sea salt, preferably fleur de sel 8 ounces bittersweet or semisweet chocolate, chopped 6 tablespoons packed light brown sugar 4 large eggs Instructions Preheat the oven to 400ºF. Butter six 4 ounce ramekins or custard cups. Dust each with cocoa powder and tap out any excess. Put a heaping tablespoon of dulce de leche in each cup, then divide the flaky salt among them by sprinkling it over the dulce de leche. Put the custard cups on a baking sheet. In a bowl set over a pan of simmering water, melt the chocolate with the butter, stirring until smooth. Remove from the heat and stir in the cocoa powder and the brown sugar. Mix in the eggs, one at a time. Divide the chocolate mixture among the custard cups and bake for 15 minutes, or until the sides are firm but the center is still shiny and quite jiggly. Let the cakes cool for at least 5 minutes before serving. Notes Recipe from David Lebovitz 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/
Ham and Potato Chowder January 28, 2020 by Jenny Chang Leave a Comment Ham and Potato Chowder 2020-01-29 01:43:00 Print Ingredients 3 1/2 cups diced potato (I leave skin on) 1/3 cup diced celery 1/3 cup diced onion 1 cup diced carrot 1-2 cup diced ham 3 1/4 cups chicken stock 1 teaspoon salt 1 teaspoon ground black pepper 5 tablespoons butter 5 tablespoons flour 2 cups milk 2 cups shredded cheddar Instructions Combine potatoes, celery, carrots, onion, ham and broth in stockpot and bring to boil. Cook over medium heat until potatoes are tender - approximately 15-20 min. Stir in salt and pepper. In separate saucepan melt butter over medium low heat. Whisk in flour and stir constantly until thick. Slowly add milk as not to allow lumps to form. Increase heat to medium and stir until thickens (4-5 mins). Add cheese and stir until melted. Stir cheese mixture into stockpot and cook until heated through. Soup thickens as it cools. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Tom Yum Soup January 23, 2020 by Jenny Chang Leave a Comment Tom Yum Soup 2020-01-23 15:07:47 Serves 2 Print Ingredients 12 prawns 1/2 cup sliced mushrooms 4 cups chicken stock 4-5 hot chilis (crushed) 2 sticks lemongrass, only use the bottom stem portion (crushed and halved) 6 thin slices of galangal 4 kaffir lime leaves (stems removed) 1 small onion cut into large chunks 2 tablespoons tom yum paste 3 tablespoons fish sauce 2 teaspoons sugar 4 tablespoons fresh squeezed lime juice 2 tomatoes (cut into quarters) 2 tablespoons cilantro, roughly chopped 2 tablespoons sliced green onions Instructions Bring chicken stock to a boil over medium heat. Add lemongrass and galangal and keep cooking until fragrant (about a few minutes). Add mushrooms and onion. Continue cooking until boiling. Add fish sauce, tom yum paste, sugar, chilis (if desired) and stir well to combine. Add prawns. When prawns are fully cooked (only a minute or two), add tomato, kaffir lime leaves, cilantro and green onions. Remove from heat and add fresh lime juice. Notes Tom yum paste can be found at asian grocery stores and whole foods. If you cannot find kaffir lime leaves, add more fresh lime juice (according to your desired taste). 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/