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/
Roasted Vegetable Frittata November 12, 2020 by Jenny Chang 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/
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/
Vegetable and Fontina Frittata November 14, 2019 by Jenny Chang Leave a Comment Vegetable and Fontina Frittata 2019-11-14 23:51:07 Serves 8 Print Ingredients 8 large eggs 4 tablespoons whipping cream 1/2 teaspoon salt, plus a pinch more 1/2 teaspoon freshly ground black pepper 2 tablespoon butter 2 tablespoon olive oil 1 lb. asparagus, trimmed, cut into 1/4 to 1/2-inch pieces 2 tomato, seeded, diced; or canned diced-drained 6 ounces Fontina Cheese, diced Instructions Preheat oven to broil. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the butter and oil in a 12” Toughened Non Stick or 10.25” Cast Iron skillet over medium heat. Add the asparagus and sauté until crisp tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and sauté 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place under the broiler & broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a spatula, loosen the frittata from the skillet and slide it onto a plate. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Roasted Pumpkin Millet and Herb Patties October 31, 2019 by Jenny Chang Leave a Comment Roasted Pumpkin Millet and Herb Patties 2019-10-31 17:21:08 Print Ingredients 1 small pumpkin (medium butternut squash) 1 zucchini, shredded olive oil, sea salt + black pepper 2 cups cooked millet, cooled 1 large free-range egg 3 cloves garlic, finely chopped 1/2 cup panic breadcrumbs 2 good big handfuls of fresh herbs, roughly chopped (I used flat parsley, rosemary, sage and thyme) Instructions Preheat oven to 400F. Peel and de-seed pumpkin (squash) and chop into small pieces. Place onto a baking tray, drizzle with olive oil and season well with salt + pepper. Give it a good mix, then roast for 20-25 minutes, turning once during cooking, until golden and tender. Remove from the oven and set aside to cool. When pumpkin has cooled, place into a medium bowl along with remaining ingredients and mix well to combine. The pumpkin will break up, this is okay but try to keep a few little chunks intact too. Set mixture aside for 5 minutes to rest and absorb excess moisture. Heat a little olive oil in a large frying pan and shallow-fry tablespoonfuls of mixture for 1-2 minutes on either side, or until cooked through and golden. Transfer patties to a paper towel-lined plate while you continue to cook the remaining mixture. Sprinkled the patties with a little extra flaked salt if you like, and serve hot with cranberry relish (recipe found in Condiments section) and salad on the side. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/