Cannoli Pound Cake April 11, 2022 by Jenny Chang 1 Comment Cannoli Pound Cake 2022-04-11 21:50:35 Print Ingredients Butter or cooking spray to coat pan 1 cup (200 grams) granulated sugar Finely grated zest from 1 orange Finely grated zest from 1 lemon 1/2 cup (120 ml) olive oil 1 tablespoon (15 ml) sweet marsala wine or 2 tablespoons white wine (optional) 1 cup (250 grams) whole-milk ricotta cheese 2 large eggs 2 teaspoons baking powder 1/4 teaspoon fine sea or table salt 1/2 teaspoon ground cinnamon 1 or 2 pinches allspice 1 1/2 cups (190 grams) all-purpose flour 1 cup (170 grams) mini-chocolate chips or 6 ounces semisweet chocolate bar, chopped into tiny bits 1/2 cup (60 grams) pistachios, chopped small Instructions Heat oven to 350°F (175°C). Coat a standard (8 1/2-x-4 1/4″) loaf pan with butter or a nonstick spray. Place sugar in a large bowl, and add zest. Use your fingertips to rub the zest into the sugar, scenting it throughout. Whisk in olive oil, wine (if using), ricotta and eggs. Sprinkle baking powder, salt, cinnamon and allspice over wet ingredients, then whisk to combine. Gently stir in flour, then chocolate and pistachios until just combined. Scrape into prepared loaf. Bake for 55 to 65 minutes, until a skewer inserted into the center of the cake comes out-batter free. Let cool on wire rack in pan for 15 minutes, then invert out onto rack to finish cooling. Cake is great the first day, and even more amazingly moist on the second and third, so feel free to plan ahead. Store at room temperature, covered with foil or plastic. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
One Pot Burrito Bowl April 11, 2022 by Jenny Chang Leave a Comment One Pot Burrito Bowl 2022-04-11 21:49:11 Serves 8 Print Ingredients 1 tablespoon Olive Oil ½ cup red bell pepper, chopped ½ cup sweet onion, chopped 1 pound lean ground beef 1/3 cup Medium Chunky salsa 15 oz can black beans, rinsed and drained 15 oz can corn, drained 14.5 oz can diced tomatoes 4 oz can diced green chiles 1 cup jasmine rice 1 tablespoon taco seasoning ½ teaspoon chili powder (more for extra spice) 2 cups chicken or vegetable stock 1 cup shredded cheddar or Monterey jack cheese Salt + Pepper to taste Optional toppings: Sour cream, Cilantro, green onions, jalapenos or hot sauce Instructions In a large pan, heat the olive oil over medium heat. Sauté the onions and red peppers. Add in ground beef and cook until browned. Drain grease Stir in salsa, black beans, corn, tomatoes, green chiles, jasmine rice, taco seasoning and chili powder. Pour in chicken stock and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 15 – 20 minutes, or until the rice is all the way cooked. When rice is done, add S+P to taste, Top with shredded cheese and your favorite toppings. You can also use this mix for nachos, burritos or for stuffed peppers. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Moroccan Chickpea & Carrot Tagine April 11, 2022 by Jenny Chang Leave a Comment Moroccan Chickpea & Carrot Tagine 2022-04-11 21:44:42 Print Ingredients 1 medium onion, finely chopped 1 (1-inch) piece fresh ginger, peeled and grated 3 cloves garlic, minced 4 carrots, cut in 1/4” matchsticks 1 red bell pepper, seeded & chopped 1 14 ounce can diced tomatoes 2 tablespoon harissa paste 2 teaspoons smoked paprika 1 teaspoon ground cumin 3/4 teaspoon ground cinnamon 1-1/4 teaspoon kosher salt 1/2 teaspoon freshly ground pepper Juice of 1/2 lemon 2 (14 ounce) cans chickpeas, drained & rinsed 1/2 cup fresh cilantro, chopped Naan bread, couscous, fresh chopped mint, slivered almonds Instructions Heat 2 tablespoons olive oil in large pot set over medium high heat. Add onion, garlic and ginger and cook until fragrant (3-5 minutes). Add carrots and bell pepper and continue cooking for 5 minutes, until carrots have softened. Add tomatoes, harissa, 1 cup vegetable broth, paprika, cumin, cinnamon, salt and pepper. Stir to combine. Cover and cook until the tagine has thickened and is the consistency of stew, 15-20 minutes. Just before serving, stir in fresh lemon juice, chickpeas and cilantro and cook until chickpeas are heated through, approximately 5 minutes. Add additional broth to thin tagine as needed. To Serve: Over couscous. Sprinkle with a bit of chopped mint, slivered almonds and serve with naan bread. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Potato Gnocchi with Pesto April 11, 2022 by Jenny Chang Leave a Comment Potato Gnocchi with Pesto 2022-04-11 21:41:15 Serves 4 Print Ingredients 2½ pounds russet potatoes (about 4 large), scrubbed 1¼ cups all-purpose flour, plus more for dusting 2 teaspoons kosher salt, plus more 1 egg, beaten to blend ¼ cup of pesto of choice Instructions Cook potatoes in a large pot of boiling water over medium-high heat until tender when pierced with the tip of a knife, 40–45 minutes; drain. Once potatoes are cool enough to handle, peel and pass through a potato ricer into a large bowl (if left to cool BEFORE ricing, potatoes will become gummy). Let cool. Sprinkle 1¼ cups flour and 2 tsp. salt over potatoes and, using your hands, make a well in the center. Pour egg into the well and stir in with a fork. Turn out dough onto a floured surface and gently knead, dusting with more flour as needed, until smooth but not elastic (be careful not to overwork), about 2 minutes. Divide dough into 8 pieces. Roll each piece into logs about ½" thick. Cut into ½" pieces, dust with flour, and arrange in a single layer on a lightly floured rimmed baking sheet. (If desired you can freeze at this point.) Working in batches, cook gnocchi in a large pot of boiling salted water until they float to the surface, about 2 minutes. Once all gnocchi are cooked, spoon into warm sauté pan with ¼ cup cooking liquid, and pesto of choice. Gently toss everything together, adding more cooking liquid as needed, until you reach desired consistency. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Roma Mushroom Chicken Sauté April 11, 2022 by Jenny Chang Leave a Comment Roma Mushroom Chicken Sauté 2022-04-11 15:57:19 Serves 4 Print Ingredients 4-6 chicken breasts 1 package sliced mushrooms 2-3 Roma tomatoes 1 Lipton Onion Soup powder 1/2 - 1 bottle of your favorite Italian dressing or marinade 2 bay leaves Fresh grated parmesan Instructions Slice tomatoes and put on top of chicken along with mushrooms. Mix Lipton and salad dressing together and pour over chicken, tomato, mushrooms. Put 2 bay leaves on top. Cover with foil and bake at 350 for 35 minutes, uncover and bake for 25 more minutes. Serve over pasta or grains with fresh Parmesan. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/