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/
Chickpea and Kale Curry October 15, 2019 by Jenny Chang Leave a Comment Chickpea and Kale Curry 2019-10-15 21:19:34 Print Ingredients 2 teaspoons olive oil 1/2 cup chopped red bell pepper 1/3 cup chopped yellow onion 3 cups chopped lacinato kale 2 teaspoons minced garlic 1 tablespoon garam masala (optional) 1 teaspoon curry powder 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 tablespoon creamy peanut butter 1-1/2 cups unsweetened coconut milk (refrigerated or canned) 1 cup chickpeas, drained and rinsed 1 tablespoon fresh lime juice Cilantro springs Instructions Heat oil in large, nonstick skillet over medium heat. Add bell pepper and onion; cook until softened, about 5 minutes, stirring occasionally. Add kale and garlic; cook until kale is softened; about 2 minutes. Stir in curry powder, cumin, garam masala, salt and pepper. Add peanut butter; stirring constantly for 30 seconds. Stir in coconut milk and chickpeas. Cook, stirring occasionally until sauce begins to thicken slightly; 12-14 minutes. Remove from heat; stir in fresh lime juice. Sprinkle with cilantro sprigs. Salt and pepper to taste. Serve over quinoa, rice or with naan bread. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Cheesy Mushroom Quesadillas with Summer Succotash September 29, 2019 by Jenny Chang Leave a Comment Cheesy Mushroom Quesadillas with Summer Succotash 2019-09-29 23:00:45 Print Ingredients 3 tablespoons unsalted butter 12 ounces sliced white mushrooms (5 to 6 cups) Kosher salt and freshly ground pepper 3 roasted hatch peppers, thinly sliced 1 clove garlic, minced 1 1/2 cups grated havarti cheese (about 6 ounces) 1 teaspoon dried oregano (preferably Mexican) 4 10-inch flour tortillas 1 red jalapeno pepper, seeded and thinly sliced 2 cups fresh corn 1 cup frozen lima beans 1 red pepper, diced 1/2 red onion, diced Juice from 2 limes 1/4 cup olive oil 2 tablespoons honey Instructions Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until browned and tender, 5 to 7 minutes. Add 1 tablespoon butter, the hatch pepper and garlic and cook, stirring occasionally, until softened, about 3 minutes. Remove the vegetables to a plate; let cool. Wipe out the skillet. Toss the cheese with the oregano in a large bowl. Sprinkle on one side of each tortilla and top with the mushroom mixture. Fold the tortillas in half to cover the filling. Return the skillet to medium heat. Working in batches, cook the quesadillas, flipping once, until the cheese melts and the tortillas are browned and crisp, 5 to 7 minutes. Meanwhile, melt the remaining 1 tablespoon butter in a medium saucepan over medium heat. Add the jalapeno and cook, stirring, until softened, about 2 minutes. Add the corn. Reduce to a simmer and cook, stirring occasionally, about 5 minutes. Season with salt and pepper, to taste. In a separate bowl add diced peppers, onions, lima beans. Make a vinaigrette with the lime, oil and honey. Combine corn and jalapeño to the other veggies and toss with the vinaigrette. Cut the quesadillas into wedges and serve with the succotash. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/