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Easy Eggplant Parmesan

August 29, 2018 by Leave a Comment
Easy Eggplant Parmesan
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Ingredients
  1. Olive oil for baking sheets
  2. 2 large eggs
  3. 3/4 cup plain dry breadcrumbs
  4. 1 teaspoon dried oregano
  5. 1/2 teaspoon dried basil
  6. Coarse salt and ground pepper
  7. 3/4 cup flour
  8. 2 large eggplant (2 1/2 pounds total), peeled and sliced into 1 inch rounds
  9. 32 ounce store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
  10. 1 1/2 cups shredded mozzarella
  11. 1 cup finely grated Parmesan
Instructions
  1. Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs. In another bowl, combine breadcrumbs, oregano, and basil; season with salt and pepper. 
In a third bowl add flour, salt and pepper to taste.
  2. Dip eggplant slices in flour, then egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.
  3. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
  4. Top eggplant with 1 tablespoon of Parmesan cheese and spread 2 tablespoons of tomato sauce on the eggplant. Top with 2 tablespoons mozzarella cheese. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Vegetarian Main Dishes

Lemon Fusilli with Arugula

May 31, 2018 by Leave a Comment
Lemon Fusilli with Arugula
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Ingredients
  1. 1 tablespoon good olive oil
  2. 1 tablespoon minced garlic (2 cloves)
  3. 2 cups heavy cream
  4. 3 lemons
  5. Kosher salt and freshly ground black pepper
  6. 1 bunch broccoli
  7. 1 pound dried fusilli pasta
  8. 1/2 pound baby arugula
  9. 1/2 cup freshly grated Parmesan
  10. 1 pint grape or cherry tomatoes, halved
Instructions
  1. Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
  2. Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.
  3. Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.
Notes
  1. From the Barefoot Contessa at Home cookbook
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Pasta, Side Dishes, Vegetarian Main Dishes

Broccoli, Cheddar and Wild Rice Fritters

May 31, 2018 by Leave a Comment
Broccoli, Cheddar and Wild Rice Fritters
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Ingredients
  1. 3 large eggs, lightly beaten
  2. 1 teaspoon kosher salt
  3. Freshly ground black pepper
  4. 2 cups cooked wild-rice blend or other leftover rice
  5. 1 cup finely chopped parcooked broccoli florets, cooked
  6. 2 scallions, finely chopped
  7. ¾ cup coarsely grated sharp cheddar
  8. Butter and olive oil, for frying
Instructions
  1. Make the batter: Using a fork, beat the eggs with the salt and pepper in a bowl until combined. Add the rice, broccoli, scallions, and cheddar and stir to combine.
  2. Cook the fritters: Heat a large frying pan over medium-low heat. Once it’s hot, add a tablespoon of olive oil and a pat of butter; let them warm. Using a soupspoon, scoop about 1 ½ tablespoons of the rice mixture into the pan and lightly press the top so it flattens to about ½-inch thickness. Here’s the essential bit: keep the heat low enough so that it takes a few minutes for the undersides to brown; if you move a fritter sooner, it will fall apart easily. But once the fritters are brown, the eggs have cooked, and the cheese has melted, it’s much easier to flip and repeat on the other side. Make the rest of the fritters with the remaining rice mixture, giving it an occasional stir.
  3. Note: I make these in a seemingly small size (2 inches) because that makes them easier to flip. Larger, they’re much more fragile until the egg sets up.
  4. Do Ahead: Keep the fritters warm in the oven or eat them immediately. The fritters will keep in the ridge and reheat well; you can also freeze them. But there aren’t usually leftovers.
Notes
  1. From Smitten Kitchen Everyday cookbook
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Appetizers, Side Dishes, Vegetarian Main Dishes

Savory Spring Dutch Baby

May 24, 2018 by Leave a Comment
Savory Spring Dutch Baby
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Basic Dutch Baby
  1. 6 eggs
  2. 1 cup whole milk
  3. 1 stick unsalted butter
  4. 1 cup all purpose flour (or use gluten-free flour)
  5. salt and pepper to taste
  6. 2 tablespoons of Gruyere, grated
Spring Toppings
  1. 1 bunch asparagus, sliced into bite-sized pieces
  2. 1 package baby bella mushrooms, sliced
  3. 1 package cherry tomatoes, sliced
  4. 1 cup walnuts
  5. 2 tablespoons of butter
  6. salt and pepper to taste
  7. 1/2 cup herbed goat cheese, crumbled
Basic Dutch Baby
  1. Preheat oven to 425F, placing 12” cast iron pan inside oven. Place stick of butter in the cast iron pan and return the pan to the oven. Meanwhile, blend basic dutch baby ingredients, less the remaining butter, in a high-speed blender. Slowly add the remaining 2 tablespoons of butter to the mixture. Remove the cast iron from the oven and pour the batter into the hot pan, bake for 25 - 30 minutes, making sure not to open the oven door the first 20 minutes.
  2. Spring Toppings
  3. In a hot skillet, add butter and mushrooms. Bring the heat down to medium-high and cook until tender and just golden. Add the asparagus and cook until just tender. Salt and pepper to taste.
  4. Final Touches
  5. When the Dutch Baby is cooked, top it with the vegetables, and walnuts, top with goat cheese. Slice, Serve and Enjoy.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Breakfast, Vegetarian Main Dishes Tagged With: , , , , , , ,

Vegetarian Street Tacos

March 13, 2018 by Leave a Comment
Vegetarian Street Tacos
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Ingredients
  1. 1 ripe peeled avocado
  2. 1/4 cup chopped fresh cilantro
  3. 1/2 cup mexican cream (crema), greek yogurt or sour cream
  4. 3 tablespoon finely chopped red onion
  5. 1/2 cup red cabbage, shredded
  6. 1 lime
  7. 1 teaspoon honey
  8. 1 tablespoon adobo sauce (from canned chipotle chiles)
  9. 1 ear of corn
  10. 2 tablespoons olive oil
  11. 1 cup sliced portabella mushrooms
  12. 1 cup black beans
  13. 1 package small “street” style corn tortillas
  14. 6 tablespoons crumbled Cotija or feta cheese
  15. Fresh cilantro, chopped
Instructions
  1. Place avocados in a blender; add crema, chopped cilantro, lime juice from 1/2 lime, salt and pepper, to taste, blend until smooth and creamy, set aside.
  2. Combine red onion, shredded cabbage, lime juice from 1/2 lime, and honey, salt and pepper, to taste. Toss together and set aside.
  3. Char corn on open flame of the stovetop, turning with tongs. Cool and cut off the cob, set aside.
  4. Heat heavy pan to medium-high heat. Add oil to pan; swirl to coat. Add mushrooms; sauté 5 minutes, or until most of liquid evaporates. Add in corn and black beans; sauté 4 minutes or until tender. Stir in adobo sauce, and salt and pepper to taste.
  5. Place warm tortilla on plate. Spread 1 1/2 tablespoons avocado mixture in center of each tortilla. Top with slaw, 1/4 cup mushroom mixture, 1 1/2 teaspoons cheese and cilantro leaves, if desired.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Vegetarian Main Dishes Tagged With: , , , , , , ,

Beet Farro Pistachio Goat Cheese Salad

March 13, 2018 by Leave a Comment
Beet Farro Pistachio Goat Cheese Salad
Serves 4
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Ingredients
  1. 4 beets - sliced into quarters
  2. 1 tablespoon olive oil
  3. 1/2 cup farro
  4. 2 cups fresh spinach
  5. 2 tablespoons pistachios
  6. 1/4 cup crumbled goat cheese
  7. Balsamic vinegar
Instructions
  1. Turn oven on to 400. Prepare beets; coat in olive oil and sprinkle with salt. Bake for 15 minutes or so until done. Let cool.
  2. To prepare farro—combine 1 1/2 cups of water and 1/2 cup farro in medium saucepan. Bring to a boil; reduce heat to low, cover and cook for 10-15 minutes. Let stand for 5 minutes. Let cool.
  3. To assemble the salad - place the farro and beets on the spinach. Sprinkle with pistachio nuts and crumble goat cheese on top. Drizzle with balsamic vinegar.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Salads, Vegetarian Main Dishes Tagged With: , , , , , , , ,

Marcel’s Cheese Fondue

March 13, 2018 by Leave a Comment
Marcel's Cheese Fondue
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Ingredients
  1. 1 ½ tablespoons cornstarch
  2. 1 tablespoon lemon juice
  3. 1 cup Dry white wine (Pinot Grigio, preferred)
  4. 1 garlic clove, smashed
  5. 1 pound Raclette Mountain cheese (Marché)
  6. ½ pound Cave Aged Emmental cheese (Marché)
  7. 1 tablespoon Kirsch
Instructions
  1. In a small bowl, whisk the cornstarch with the lemon juice and 2 tablespoons of the wine.
  2. Place the remaining wine and garlic clove in a saucepan and bring to a simmer over moderate heat.
  3. Shred the cheeses.
  4. Slowly whisk in the cornstarch mixture and simmer, whisking constantly, until slightly thickened (1 min).
  5. Reduce heat to low and add the cheese in handfuls, whisking constantly, until each addition is melted. Whisk until the fondue is smooth. Stir in the Kirsch. Serve in a fondue pot.
  6. Serve with: crusty bread, raw or roasted vegetables, thinly sliced apple or pear, cooked potatoes, sliced salami…
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Appetizers, Vegetarian Main Dishes Tagged With: , , , ,

Mushroom Ragout Over Grilled Polenta

January 31, 2018 by Leave a Comment
Mushroom Ragout over Grilled Polenta Cakes
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Ingredients
  1. 1 package Frontier Soups Corn Polenta mix (or other dry polenta)
  2. 1/2 cup butter
  3. 1 small yellow onion, finely diced
  4. 1 clove garlic, minced
  5. 1 pound mixed wild mushrooms (shiitake, oyster, chanterelle), cleaned and sliced
  6. 1 pound baby bella mushrooms, cleaned and sliced
  7. 1 tablespoon minced fresh thyme
  8. 1 tablespoon fresh sage
  9. salt and pepper, to taste
  10. 1/4 cup heavy cream
  11. browned butter sauce (See below)
  12. 1/2 cup toasted hazelnuts, course chop
  13. 1/2 cup parmesan cheese (to serve)
Instructions
  1. For polenta, follow directions according to Polenta package. Set aside.
  2. In a large heavy skillet melt the butter on medium heat. Add the onion and garlic and saute until fragrant and translucent, about 5 minutes. Add in the mushrooms, thyme and sage, cook over medium high heat until the mushrooms start to release their liquid. Add salt and pepper, continue to cook another 15 minutes until mushrooms begin to caramelize. Add in the cream, and bring the mixture to a simmer. Taste and adjust salt if desired. Set aside and cover to keep warm.
  3. Slice your polenta into squares, or use a biscuit cutter to cut shapes. Use grill pan to grill polenta cakes over medium-high. Grill the cakes until golden brown grill marks on both sides and warmed through, about 5 minutes per side. Top the grilled polenta cakes with warm mushroom ragout, browned butter, hazelnuts fresh herbs and parmesan cheese and serve immediately. Enjoy!
  4. Browned Butter Sauce
  5. Place butter in a small, heavy-bottomed saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low for about 5 minutes.
  6. Whisk in white wine vinegar (it will foam up) until it becomes golden brown and smells nutty, about 3 minutes.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Recipes, Side Dishes, Vegetarian Main Dishes Tagged With: , , , , ,

Panamanian Garbanzos with Kale Pita Pockets

December 15, 2017 by Leave a Comment
Panamanian Garbanzos with Kale Pita Pockets
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Ingredients
  1. 1 Pouch Fillo’s Garbanzos with Panamanian Red Sofrito
  2. 1 Packed cup of baby kale
  3. 2 Whole wheat pita pockets
Instructions
  1. Pour contents of Fillo’s pouch into a small pot and warm over medium heat. Add kale until wilted. Stir through. Fill split whole wheat pita halves with mixture and serve.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Appetizers, Recipes, Vegetarian Main Dishes Tagged With: , , , , ,

Roasted Vegetable Paella

December 15, 2017 by Leave a Comment
Roasted Vegetable Paella
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Ingredients
  1. 2 pounds bell peppers (red, yellow and orange), cored, seeded, cut into ½” wide strips
  2. 2 pounds fennel bulbs, tops and cores removed, sliced ¼” thick
  3. 1 pound baby eggplants, unpeeled, sliced crosswise ¼” thick
  4. 1 large red onion, ¾” diced
  5. 2 cups yellow onions (2 onions), ¾” diced
  6. 2 tablespoons minced garlic (6 cloves)
  7. 1 teaspoon saffron
  8. 1 ½ cups Spanish paella rice
  9. 1 (12 oz.) jar roasted red peppers, undrained
  10. 1 teaspoon smoked paprika
  11. 5-6 cups simmering chicken stock
  12. 3 ounces freshly grated aged Manchego cheese
  13. ½ cup pitted Manzanilla or Cerignola olives, halved
  14. ½ cup thinly sliced scallions
Instructions
  1. Preheat oven to 425 degrees. Position racks evenly spaced in the oven.
  2. Place the peppers, fennel, eggplant, and red onion in a large bowl, and add ½ cup olive oil, 1 tablespoon of salt, 1 tablespoon of black pepper, and toss. Divide the vegetables between 2 sheet pans and spread in one layer. Roast for 45 minutes, tossing occasionally.
  3. Heat 3 tablespoons of olive oil over medium heat in a 14-16” paella pan or large Dutch oven. Add the yellow onions and sauté for 6-8 minutes. Add the garlic and saffron and cook for 1 minute. Add the rice and cook for 2 minutes stirring to coat the rice with oil. Place the jarred peppers with liquid and paprika in a food processor and process until pureed. Pour the mixture into the paella pan, stirring to combine, and bring to a boil. Add 1 cup of the hot stock and 2 teaspoons of salt and cook uncovered over medium heat for 6-8 minutes, stirring occasionally, until the liquid is mostly absorbed, like a risotto. Continue to cook the rice over medium heat for about 20 minutes, stirring in 1 cup of the hot stock at a time whenever the liquid is absorbed, until the rice is al dente. Add the vegetables to the paella, add one more cup of stock, and stir carefully.
  4. Off the heat, stir in the Manchego cheese, olives, and scallions. Taste for seasonings and serve hot.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Recipes, Vegetables, Vegetarian Main Dishes Tagged With: , , , , ,
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