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healthy

Mandy’s Ribollita Soup

January 11, 2023 by Jill Foucre Leave a Comment

Mandy's Ribollita Soup
2023-01-12 03:11:07
Serves 4
Print
Ingredients
  1. 3 T olive oil
  2. 1 small onion, diced small
  3. 3 cloves garlic, minced
  4. 1 bay leaf
  5. 1 T minced sage
  6. 1 T minced rosemary
  7. Salt and pepper
  8. 1 small carrot, sliced lengthwise, cut into half-moons
  9. 1 small zucchini, sliced lengthwise, cut into half-moons
  10. 1 14-oz. can whole peeled tomatoes
  11. 3 c. vegetable broth
  12. 1 14 -z. can cannellini beans, drained and rinsed
  13. 1 bunch laccinato kale, stems removed, cut into ribbons
  14. ¼ c. grated parmesan
  15. basil leaves, for garnish
  16. Baguette
Instructions
  1. In a Dutch oven, warm the olive oil over medium-low heat. Add the onion, garlic, bay leaf, sage, and rosemary and cook, stirring occasionally, until the onion begins to soften (5 min.). Season lightly with salt and pepper.
  2. Add the carrot, zucchini, canned tomatoes and broth to the pot, breaking up the tomatoes to release their juices. Bring to a boil, lower the heat, and simmer until the carrots are completely tender, 25-30 min.
  3. Remove and discard the bay leaf. Stir in the beans, kale and cheese. Cook for a further 2 min., until the kale wilts. Check the seasoning and adjust with salt and pepper to taste. Serve topped with basil leaves and a slice of baguette.
  4. Source: More Mandy’s
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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

Oatmeal Blender Pancakes

January 5, 2023 by Jill Foucre Leave a Comment

Oatmeal Blender Pancakes
2023-01-06 02:48:02
Print
Ingredients
  1. 2 ¼ cups rolled oats
  2. 2 ripe bananas
  3. 1 large egg
  4. 1 cup milk of your choice
  5. 1 tablespoon honey or pure maple syrup
  6. 1 ½ teaspoon Baking Powder
  7. 1 teaspoon Cinnamon
  8. 1 teaspoon Vanilla extract
  9. ¼ teaspoon Sea salt
Instructions
  1. Pre-heat skillet. Add all ingredients to a blender and mix. Cook on hot skillet with oil of your choice. Serve with pure maple syrup. Yields 24 pancakes
Variations
  1. • Add flax seed or nuts of your choice before or after blending
  2. • Add blueberries or chocolate chips after blending
  3. • Substitute pumpkin spice for cinnamon and pumpkin puree for bananas
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Breakfast, Recipes Tagged With: cooking, healthy, 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

Sweet Potato Quinoa Patties

October 16, 2022 by Jill Foucre Leave a Comment

Sweet Potato Quinoa Patties
2022-10-17 02:38:52
Print
Ingredients
  1. 2 1/4 cups cooked and cooled quinoa
  2. 1 cup baked and mashed sweet potatoes
  3. 4 scallions (white & light green parts), chopped plus more for garnish
  4. 1/4 cup chopped cilantro or parsley
  5. 1/2 tsp kosher salt, plus more to taste
  6. 1/2 tsp freshly ground black pepper
  7. 2 T extra virgin olive oil
Instructions
  1. Romaine or butter lettuce leaves, for serving
  2. Avocado for serving
  3. Sriracha Aioli from Terrapin Ridge for serving
  4. In a large bowl, combine the quinoa, sweet potato, scallions, cilantro, salt and pepper. Stir together until thoroughly combined. Taste for salt, you may want to add a pinch more.
  5. Divide the mixture evenly into 9 portions for small patties or 4 portions for large ones. Form into ¾-inch thick patties, pressing together tightly so they hold their shape.
  6. In a large nonstick skillet, heat the 2 tablespoons oil over medium-high heat. Add the patties and cook for 3 to 4 minutes per side, until both sides are golden brown and crispy. (You may need to add a little more oil.)
  7. Serve the patties in lettuce leaves and top with Sriracha Aioli and avocado and sprinkle with scallions and pepper.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Recipes, Side Dishes, Vegan, Vegetables, Vegetarian Main Dishes Tagged With: cooking, healthy, recipe, vegetables

Seared Spinach & Chickpeas with Lemon

October 16, 2022 by Jill Foucre Leave a Comment

Seared Spinach & Chickpeas with Lemon
2022-10-17 02:36:21
Print
Ingredients
  1. 3 Tbsp extra virgin olive oil
  2. 1 medium yellow onion chopped
  3. 4 medium garlic cloves chopped
  4. 1/4 tsp each salt & pepper
  5. 3 scallions sliced, whites and greens separated
  6. 1 Tbsp tomato paste
  7. 1 tsp ground cumin
  8. 1/2 tsp ground allspice
  9. 15.5 oz can chickpeas, juices reserved
  10. 1 Tbsp lemon zest, 2 Tbsp lemon juice
  11. 10oz bunch spinach, bottom inch trimmed, roughly chopped
  12. 2 radishes halved and thinly sliced
Instructions
  1. In a 12-inch skillet over medium high heat, heat olive oil until shimmering. Add onion, garlic, salt and pepper. Stir occasionally until lightly browned 4-6 minutes. Add scallion whites, tomato paste, cumin, allspice, and continue to cook 2 minutes until mixture is well browned
  2. Stir in the chickpeas and reserved liquid along with lemon zest, scraping up brown bits. Add spinach a large handful at a time, stirring to help it wilt, adding more as space allows. Reduce to medium, stir occasionally until spinach is tender and mixture is stewy, approximately 10 minutes
  3. Stir in lemon juice, season with salt & pepper if desired. Transfer to serving dish and top with radishes, scallion greens and an additional drizzle of oil
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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

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