Bacon Wrapped Brussels Sprouts January 18, 2022 by Jenny Chang Leave a Comment Bacon Wrapped Brussels Sprouts 2022-01-18 20:57:01 Print Ingredients 1 pound Brussels Sprouts, halved 1 teaspoon Livia's salt pepper garlic blend* 1 pinch Red Pepper Flakes 1 teaspoon dried Thyme 1/2 cup grated Parmesan cheese 1 pound Bacon Runamok Bourbon Maple Syrup* (optional) *available at Marcel's Culinary Experience Instructions Position the oven rack in the lower 1/3 of the oven. Preheat the oven to 425° F. On a rimmed baking sheet, toss together the brussels sprouts, olive oil, and a pinch each of salt, pepper, and chili flakes. Then add the thyme and parmesan. Cut the bacon strip into thirds depending on the size. Wrap each sprout in bacon, placing them seam side down on the baking sheet. Use foil or parchment paper on the pan for easy clean up. Roast the brussels sprouts on the lower oven rack until browned, 20 to 25 minutes. Flip and cook for another 5-10 minutes, until deeply browned and crisp. Serve with a side of maple syrup for dipping. Adapted from Half Baked Harvest Adapted from Half Baked Harvest Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Brussel Sprouts Cacio e Pepe January 12, 2022 by Jenny Chang Leave a Comment Brussel Sprouts Cacio e Pepe 2022-01-12 19:33:32 Serves 2 Print Ingredients 12 ounces Brussels sprouts 2 tablespoons olive oil 2 teaspoons Livia’s Seasoning Salt (salt, pepper, garlic) Pinch of sugar 1 ½ cups shredded or shaved parmesan cheese Zest of one lemon 1/3 cup toasted and chopped pecans ½ teaspoon freshly ground pepper, or to taste Instructions Preheat oven to 375 degrees. Quarter or halve Brussels depending on size, keeping all of the bits and leaves that fall off. Toss the Brussels in olive oil, Livia’s, and a pinch of sugar. Roast in the oven for approximately 30 minutes, tossing halfway through. Remove when the larger pieces and dark golden brown and the smaller are darker and crispy. Let cool slightly, then toss with lemon zest, parmesan and nuts. Add freshly ground pepper to taste. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Brothy Tuscan White Beans with Garlic Fried Bread December 7, 2021 by Jenny Chang Leave a Comment Brothy Tuscan White Beans with Garlic Fried Bread 2021-12-07 15:23:46 Serves 4 Print Ingredients 2 (about 15-ounce) cans white beans 5 cloves garlic, divided 1/4 cup plus 2 tablespoons olive oil, divided, plus more for serving 6 fresh sage leaves 1/4 teaspoon red pepper flakes, plus more for serving 2 cups low-sodium vegetable broth, chicken broth, or water 1 (about 14-ounce) can cherry or diced tomatoes 1/2 teaspoon kosher salt, plus more as needed 1/4 teaspoon freshly ground black pepper 4 thick slices crusty sourdough bread Flaky salt (optional) 1 tablespoon red wine vinegar Shaved Parmesan cheese, for serving Instructions Drain and rinse 2 cans white beans. Smash and peel 5 garlic cloves. Heat 1/4 cup of the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add 4 of the garlic cloves, 6 fresh sage leaves, and 1/4 teaspoon red pepper flakes. Cook, stirring occasionally, until the oil is very fragrant and the garlic is lightly browned, 2 to 3 minutes. Add 2 cups low-sodium vegetable broth, chicken broth, or water, and 1 can cherry or diced tomatoes and their juices. Add the white beans, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil over high heat. Reduce the heat to low. Simmer gently, uncovered and stirring occasionally, until the flavors meld and the liquid reduces slightly, about 30 minutes. Toast the bread about 15 minutes into the simmering time. Heat 1 tablespoon of the olive oil in a large cast iron or regular skillet over medium heat until shimmering. Add 2 slices of the sourdough bread and cook until golden-brown and crisp, 2 to 3 minutes per side. Transfer each slice to individual shallow bowls. Repeat with the remaining 1 tablespoon olive oil and 2 bread slices. Rub the fried bread all over with the reserved garlic clove and sprinkle with a pinch of flaky or kosher salt. Remove the beans from the heat. Stir in 1 tablespoon red wine vinegar. Taste and season with kosher salt as needed. Ladle the brothy beans over the fried bread. Garnish with shaved Parmesan cheese, a drizzle of olive oil, and if desired, a pinch of red pepper flakes. Notes Source: The Kitchn Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Smashed Sweet Potatoes with Maple, Sour Cream and For Good Granola October 19, 2021 by Jenny Chang Leave a Comment Smashed Sweet Potatoes with Maple, Sour Cream and For Good Granola 2021-10-19 21:05:46 Serves 4 Print Ingredients 1 ½ pound small sweet potatoes 1 cup sour cream 2 tablespoons fresh lemon or lime juice Salt and Pepper 2 tablespoons olive oil 6 tablespoons butter 1/3 cup maple syrup ¼ cup For Good Granola Fresh thyme leaves and flaky salt (such as Malden) for garnish Instructions Heat oven to 400 degrees, prick sweet potatoes all over, and bake until totally tender (40-50min.). Remove from the oven to cool. (see note) Meanwhile, combine the sour cream and lime juice and season with salt and pepper. Smear on the bottom of serving platter. Once potatoes are cool enough to handle, use a flat turner to crush them slightly. Heat the olive oil and butter in a large skillet over medium heat. Working in batches, add the potatoes, pressing lightly to make contact with the skillet. Cook until lightly crisped and browned on one side (3-4 min), flip, and continue to cook until browned and crisped on theother side. Transfer to the serving platter and repeat with the remaining potatoes. Without wiping the skillet, add the maple syrup and cook until it is thickened (2 min.) Pour atop the sweet potatoes. Top with the For Good Granola, thyme and flaky salt. *Sweet potatoes can be baked up to 5 days ahead, covered and refrigerated. Bring to room temperature before sauteing. Adapted from Allison Roman's Nothing Fancy Adapted from Allison Roman's Nothing Fancy Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Rejuvenating Winter Broccoli Salad January 15, 2020 by Jenny Chang Leave a Comment Rejuvenating Winter Broccoli Salad 2020-01-16 02:39:19 Print Ingredients 3 heads broccoli, roughly chopped ½ bunch Tuscan kale, stemmed and roughly chopped 1/3 cup good olive oil 1 clove garlic, minced 1 inch fresh ginger, grated 1-2 tablespoon toasted sesame oil 1 tablespoon chile oil zest and juice of 1 lemon 1 tablespoon soy sauce 1 tablespoon honey 1 teaspoon Kosher salt 1 pinch crushed red pepper flakes, optional 3 large carrots, peeled and shaved into ribbons 2 bell peppers, thinly sliced ¼ cup each fresh cilantro and basil, chopped arils from 1 pomegranate (about ½ c.) 1 blood orange or grapefruit, supremes 1 avocado, sliced 2 tablespoons toasted sesame seeds Instructions In a large bowl, toss together the broccoli and kale. In a medium skillet, combine the olive oil, garlic, and ginger over medium heat. Simmer 5 minutes or until the garlic is fragrant. Remove from the heat and add the sesame oil, chile oil, lemon juice and zest, soy sauce, honey, salt, and a large pinch of red pepper flakes, if using. Pour the warm dressing over the broccoli and kale, massaging it into the greens. Add the carrots, bell peppers, cilantro, basil, and pomegranate arils, and toss to combine. Taste and season with salt. If possible, let the salad sit 3 minutes or up to overnight in the refrigerator to allow the salad to marinate. Just before serving, add the orange and avocado. Sprinkle with the toasted sesame seed. Notes By Half Baked Harvest Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/