Savory Spring Dutch Baby May 24, 2018 by Jill Foucre Leave a Comment Savory Spring Dutch Baby 2018-05-24 14:01:46 Print Basic Dutch Baby 6 eggs 1 cup whole milk 1 stick unsalted butter 1 cup all purpose flour (or use gluten-free flour) salt and pepper to taste 2 tablespoons of Gruyere, grated Spring Toppings 1 bunch asparagus, sliced into bite-sized pieces 1 package baby bella mushrooms, sliced 1 package cherry tomatoes, sliced 1 cup walnuts 2 tablespoons of butter salt and pepper to taste 1/2 cup herbed goat cheese, crumbled Basic Dutch Baby 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. Spring Toppings 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. Final Touches 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/
Yogurt Pound Cake April 18, 2018 by Jill Foucre Leave a Comment Yogurt Pound Cake 2018-04-19 01:31:56 Print Ingredients 1 cup butter 2 cups sugar 3 eggs 2 1/2 cups flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon vanilla 8 oz lowfat vanilla yogurt Instructions Beat together butter & sugar until well mixed. Add eggs, one at a time, beating thoroughly after each addition. In separate bowl, combine dry ingredients. Stir vanilla into yogurt. Alternately add dry ingredients and yogurt to butter mixture, beginning and ending with dry ingredients and beating well after each addition. Pour into well greased and floured Bundt or Tube pan and bake at 325 degrees for about 60 minutes or until tester comes out clean. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Celebrate Mom With Marcel’s This Mother’s Day! April 18, 2018 by Jill Foucre Leave a Comment As Mother’s Day quickly approaches, we once again have the opportunity to celebrate and honor our mothers and all of the women that have helped raise us and our children. Moms, grandmothers, aunts, sisters, friends, can all play an important role in our children’s lives. Finding gifts that matter and are meaningful, can be a bit of a challenge. What better way to show your love and appreciation than with a hand-made gift and some simple pampering? Marcel’s is here for you. Join us on Saturday, May 5th for a special Mother’s Day event where your child will create their very own masterpiece to honor that special woman. Local artist, Kristin Fischer owner of Muirwood Reclamations, will be at Marcel’s from 11 am – 3 pm to work with your little artist (or artists of any age) to create personalized concrete coasters. These coasters are perfect for a bedside table, coffee cup, or wine glass. After your artist has created their own coasters, Kristin will take them to be glazed and will return them by Wednesday, May 9th to be picked up from Marcel’s in plenty of time for Mother’s Day. To start Mother’s Day off on the right note, you and your kids can present her with a darling breakfast-in-bed basket. This basket will include our housemade individual-size quiche, Hudson Henry granola, a Strawberry and Champagne chocolate bar, spring luncheon napkins and a bit of light culinary reading. We are also proud to include a bottle of fresh pressed juice from Glen Ellyn’s newest shop, JOY Bar. Call, stop in the store or order your breakfast basket online. Baskets are $35.00 and can be picked up on Saturday, May 12th. Finally, we will have a Mom’s Day Wish List that mothers, grandmothers, etc. can complete. Have mom or grandma stop into the store to complete her Mom’s Day Wish List or download a copy of the wish list. Is she a connoisseur of kitchen tools? Loves to set a beautiful table? Now is the time to find the perfect way to honor her! Happy Mothers Day to all of the women who mother in so many ways!
Quick-Sautéed Shrimp with Sweet Toasty Garlic March 21, 2018 by Jill Foucre 2 Comments Quick-Sautéed Shrimp with Sweet Toasty Garlic 2018-03-21 13:32:51 Print Ingredients 1 pound large peeled, deveined but tail on raw shrimp 6 cloves garlic, minced 2 tablespoons grapeseed oil (or olive oil) 1 teaspoon salt 1 lime zested and juice 1 large chipotle in adobo, seeds and ribs removed and minced 3 tablespoons chopped cilantro Instructions Heat a large nonstick sauté pan over high heat. Add the oil. When oil is hot, add the shrimp, salt and garlic and sauté, stirring often. When shrimp are almost done, add the lime zest, juice, chipotle and cilantro. Sauté a minute more until shrimp are done. Remove from heat. Notes Sautéing requires very high heat and very little fat. Great for shrimp or sea scallops. A wok works great, otherwise a large skillet so you can move the fish around. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Vegetarian Street Tacos March 13, 2018 by Jill Foucre Leave a Comment Vegetarian Street Tacos 2018-03-14 00:40:41 Print Ingredients 1 ripe peeled avocado 1/4 cup chopped fresh cilantro 1/2 cup mexican cream (crema), greek yogurt or sour cream 3 tablespoon finely chopped red onion 1/2 cup red cabbage, shredded 1 lime 1 teaspoon honey 1 tablespoon adobo sauce (from canned chipotle chiles) 1 ear of corn 2 tablespoons olive oil 1 cup sliced portabella mushrooms 1 cup black beans 1 package small “street” style corn tortillas 6 tablespoons crumbled Cotija or feta cheese Fresh cilantro, chopped Instructions 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. Combine red onion, shredded cabbage, lime juice from 1/2 lime, and honey, salt and pepper, to taste. Toss together and set aside. Char corn on open flame of the stovetop, turning with tongs. Cool and cut off the cob, set aside. 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. 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/