• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • 630.790.8500
  • Directions + Hours
  •  

Marcel's Culinary Experience

Cooking Classes, Fine Cookware, Professional Cooking Tools, Tableware, Specialty Food

Newsletter

Facebook Icon Twitter Icon Instagram Icon Pinterest Icon YouTube Icon

    Write a review: Yelp Icon

  • Home
  • Classes
    • Sign Up For a Class
    • Class Calendar
    • About Our Classes
  • Shop
    • Gift Boxes and Baskets
    • Gift Cards
    • Cookware
    • Bakeware
    • Tableware
    • Glassware
    • Cutlery
    • Beverage
    • Home Decor
    • Electrics
    • Table Linens
  • Events
    • Private Events
    • In Home Events
  • Gift Registry
  • Services
    • In-Store and Gift Services
  • Recipes + Blog
    • Marcel’s Blog
    • Chef Talk
    • Recipes
  • About Us
    • Directions + Hours
    • See Our Shop
    • Meet Our Chefs
    • Gallery
    • In the News
  • Contact Us

Vegetarian Main Dishes

Pumpkin Risotto with Chili Oil, Pepitas & Cocoa Nibs

November 18, 2022 by Jill Foucre Leave a Comment

Pumpkin Risotto with Chili Oil, Pepitas & Cocoa Nibs
2022-11-18 22:28:42
Print
Ingredients
  1. 8 c. stock (vegetable or chicken) or water
  2. olive oil or butter
  3. 1 onion, thinly sliced (about 1 c.)
  4. 1 c. Arborio rice
  5. 1 c. white wine
  6. 1-2 c. pumpkin puree
  7. chili oil
  8. toasted pepitas
  9. cocoa nibs
Instructions
  1. In a large stockpot, covered, bring the stock to a boil. Lower the heat and keep the liquid hot.
  2. In a large sauté pan, warm some olive oil or butter over medium heat. Add the onion and a big pinch of salt and sweat the onion until translucent and tender. Add the rice and briefly toast, about 2 minutes.
  3. Add the wine and start the constant stirring. When the wine is fully absorbed, add a ladleful (about 1 c.) of the hot cooking liquid and continue stirring. When that liquid is fully absorbed, add another ladleful and stir until fully absorbed.
  4. Continue adding ladlefuls of liquid and stirring constantly until the risotto is creamy and tender, about 20 minutes; you may not need all the liquid. Gently stir in the pumpkin.
  5. Transfer to serving bowl, drizzle with chili olive oil, then sprinkle with toasted pepitas and cocoa nibs.
By Abra Berens
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Recipes, Side Dishes, Vegetarian Main Dishes Tagged With: cooking, recipe

Roasted Butternut Squash Bisque

November 18, 2022 by Jill Foucre Leave a Comment

Roasted Butternut Squash Bisque
2022-11-18 21:27:54
Print
Ingredients
  1. 4-5 lb. Butternut squash (or combination of alternate squash)
  2. ¼ c. Olive oil for tossing with squash to roast
  3. 2 t. Salt
  4. 2½ t. White pepper
  5. ½ c. Butter
  6. 1 ½ c. Onions, small dice
  7. 1 c. Celery, small dice
  8. 1 c. Apple, peeled, small dice
  9. 2 T. Finely minced garlic
  10. 1 ½ t. Curry powder
  11. 4 t. Garam masala
  12. 8 c. Vegetable stock
Instructions
  1. Heat the oven to 400 degrees
  2. • Cut the squash in half, remove the seeds, rub the cut sides with oil, and sprinkle with salt and pepper
  3. • Place the squash halves, cut side down on a parchment paper lined sheet pan and roast for 45 minutes or until flesh is tender and easily pierced with a knife. Remove from oven and set aside to cool
  4. • While the squash is roasting, in a soup pot, melt the butter and sauté the onions, celery, and apple until tender and beginning to brown; add garlic and continue sautéing for two to three minutes
  5. • Add the squash flesh, the curry powder, and garam masala to the pan and stir to combine and warm
  6. • Add the stock and bring to a boil over high heat. Lower heat and to maintain a simmer for about 45 minutes until all flavors meld
  7. • Transfer soup in batches to a blender to puree or alternately use an immersion blender until soup is creamy and smooth. Thin with additional stock if soup is too thick.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Recipes, Soups, Vegetarian Main Dishes Tagged With: cooking, healthy, recipe, vegetables

Zucchini & Roast Corn Pizza

October 16, 2022 by Jill Foucre Leave a Comment

Zucchini & Roasted Corn Pizza
2022-10-17 02:58:22
Print
Ingredients
  1. 2 - 8 inch flour tortillas
  2. 1/3 cup chopped mixed fresh herbs (basil, oregano, parsley)
  3. 2 cups shredded provolone cheese
  4. 2 small zucchini thinly sliced
  5. 1 ear corn, kernels sliced from the cob (1 cup)
  6. 4 ounces Brie cheese, cut in small wedges (rind on)
  7. 1/2 cup packed fresh basil leaves
  8. Crushed red pepper flakes
  9. Honey
  10. Salt & pepper
Instructions
  1. • Preheat the broiler to high with a rack in the top third.
  2. • In a large oven-safe skillet, heat a drizzle of olive oil over high. When it shimmers, add one tortilla to the skillet. Sprinkle with half the fresh herbs. Add half the shredded provolone cheese. Finish with half the zucchini and corn. Season the veggies lightly with salt and black pepper. Remove the skillet from the heat and add half the Brie wedges.
  3. • Transfer the skillet to the oven and broil for 1 or 2 minutes, or until the cheeses are melted and bubbling- watch closely, as this will cook fast. Remove from the broiler and carefully slide the pizza onto a plate. Tent with aluminum foil to keep warm.
  4. • Repeat to make a second pizza.
  5. • Top the broiled pizzas with fresh basil, red pepper flakes and a drizzle of honey.
Adapted from Half Baked Harvest
Adapted from Half Baked Harvest
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Appetizers, Recipes, Side Dishes, Vegetarian Main Dishes Tagged With: cooking, recipe, vegetables

Sheet Pan Fried Rice with Ginger Garlic Sauce

October 16, 2022 by Jill Foucre Leave a Comment

Sheet Pan Fried Rice with Ginger Garlic Sauce
2022-04-28 00:26:22
Print
Ingredients
  1. 6 heaping cups cold leftover rice (white or brown)
  2. 1 teaspoon kosher salt (Diamond Crystal), plus more to taste
  3. 3 tablespoons soy sauce
  4. 2 tablespoons sesame oil
  5. 1 onion, finely diced
  6. ½ cup neutral oil, such as grapeseed or canola, plus more for drizzling
  7. 6 ounces cremini mushrooms, finely chopped
  8. 2 garlic cloves, peeled and finely chopped
  9. 1 (1-inch) piece ginger, finely chopped
  10. 1 tablespoon dark soy sauce
  11. ¾ to 1 teaspoon red-pepper flakes, to taste
  12. 1 (16-ounce) bag frozen mixed vegetables (do not thaw)
  13. 4 to 6 eggs
  14. 2 scallions, thinly sliced
Instructions
  1. Place a sheet pan on the middle oven rack and heat to 450 degrees.
  2. In a large bowl, combine the rice with salt, 2 tablespoons soy sauce, sesame oil and half of the diced onion. Toss to combine well. Remove the sheet pan from the oven, and spread the rice out evenly. Bake for 15 minutes.
  3. Meanwhile, make the sauce: In a medium saucepan on medium-high heat, add 1 to 2 tablespoons neutral oil and the remaining diced onion. Cook for 1 to 2 minutes until the onions start to soften, then reduce heat to medium and cook for 2 minutes more until translucent. Add the remaining 6 to 7 tablespoons neutral oil, along with the mushrooms, garlic, ginger, remaining 1 tablespoon soy sauce, dark soy sauce and red-pepper flakes. Reduce heat to medium-low and cook for 10 to 12 minutes, until the mushrooms are completely soft. If the oil bubbles too much, reduce the heat to low.
  4. After 15 minutes, remove the sheet pan from the oven, add the frozen mixed vegetables and toss with the rice to evenly distribute. Make 4 to 6 divots in the rice (depending on how many eggs you are using), drizzle a tiny bit of neutral oil into each divot to prevent sticking, and break an egg into each. Return to the oven for 6 to 10 minutes until the whites are set but the yolks are still runny.
  5. To serve, spoon some of the sauce over the rice and top with scallions. If the rice needs more seasoning, add more sauce or season with salt.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

 

 

Filed Under: Appetizers, Recipes, Side Dishes, Vegetarian Main Dishes

Tuscan White Bean Skillet

October 16, 2022 by Jill Foucre Leave a Comment

Tuscan White Bean Skillet
2022-10-17 02:48:40
Serves 4
Print
Ingredients
  1. 1 T olive oil (or use oil from sun-dried tomatoes)
  2. 1 large onion, finely diced
  3. 2 cloves garlic, minced
  4. ½ jar sun-dried tomatoes, drained and roughly chopped
  5. Livia’s Seasoning Salt
  6. 2 15 oz cans of 8 Track Foods Organic White Cannellini Beans, drained and rinsed
  7. 1 14.5 oz can diced tomatoes
  8. 1 14.5 oz can artichoke hearts, drained and chopped
  9. 1 t dried oregano
  10. 1 t dried thyme
  11. 2 cups chopped kale
  12. 1 lemon, squeezed
Instructions
  1. Heat oil in a large skillet on medium heat. Add onion, sprinkle with Livia’s and sauté about 4 minutes. Add garlic and sun-dried tomatoes and cook for an additional minute.
  2. Add white beans, diced tomatoes, artichoke hearts, oregano and thyme. Stir and cook over medium heat for an additional 7 – 8 minutes, stirring occasionally. Taste for seasoning and add more Livia’s or salt and pepper
  3. Add kale and cook for an additional 2 – 3 minutes until kale turns bright green. Squeeze lemon juice over top.
By Courtesy of 8 Track Foods
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Appetizers, Recipes, Side Dishes, Vegetarian Main Dishes Tagged With: cooking, recipe, vegetables

Next Page »

sidebar

Copyright © 2023 · Marcel's Culinary Experience