Panamanian Garbanzos with Kale Pita Pockets

Panamanian Garbanzos with Kale Pita Pockets
Print
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/

Ginger Pound Cake with Cranberry Sauce

Ginger Pound Cake with Cranberry Sauce
Print
Pound Cake
  1. ¾ cup milk
  2. 2.7 ounces crystallized ginger, finely minced
  3. 2 cup butter softened
  4. 3 cup sugar
  5. 6 large eggs
  6. 4 cups flour
  7. 1 teaspoon vanilla
Cranberry Sauce
  1. 2 tablespoons butter, separated
  2. 1 cup chopped peeled apple
  3. Pinch of nutmeg
  4. 1 cup cranberries
  5. 1 cup apple cider
  6. ½ cups sugar
For the Pound Cake
  1. Heat oven to 325 degrees. Spray a Bundt pan or tube pan with floured cooking spray.
  2. Heat milk with minced ginger in a saucepan until heated but not boiling. Remove from heat and set aside for 10-15 minutes.
  3. Beat butter until creamy then gradually add sugar, beating 5-7 minutes. Add the eggs 1 at a time, beating after each addition.
  4. Add the flour to the butter mixture alternately with the milk mixture, beginning and ending with the flour. Beat at low speed until blended. Stir in vanilla. Pour batter into the prepared Bundt pan.
  5. Bake for 1 hour and 25 minutes or until a tester comes out clean. You may have to bake for up to 15 minutes more. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely.
For the Cranberry Dessert Sauce
  1. In a saucepan, melt 1 tablespoon of butter. Add apple and nutmeg and cook until apple begins to soften, about 3 min. Add the cranberries, cider and sugar; bring to a boil. Reduce heat; simmer until apple is tender and sauce is thick, 10-15 minutes. Remove from heat; stir in remaining butter. Puree in a blender until smooth. If too thick to pour, stir in up to ½ cup more apple cider. Store, covered, in the refrigerator for up to a week or the freezer up to 3 months.
Notes
  1. Can make pound cake ahead and freeze.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Honey Chipotle Peanut Caramels

Honey Chipotle Peanut Caramels
Print
Ingredients
  1. ½ cup Eliot’s Adult Nut Butter Honey Chipotle Peanut Butter
  2. ½ cup Brown Sugar
  3. 1 14 ounce can Sweetened Condensed Milk
Instructions
  1. Line a loaf pan with parchment paper. In a medium sized sauce pan combine all ingredients over medium-high heat. Gently whisk ingredients until combined and uniform. Keep stirring the mixtures until bubbles start to form on sides.
  2. Once there are bubbles, turn down the heat to medium and set a timer for eight minutes. Continue stirring and after eight minutes immediately remove from heat. Stirring will help avoid the bottom scorching and sticking the sides, don’t scrape anything that might have scorched.
  3. Once removed from the heat pour into your loaf pan lined with parchment. Let cool completely. Placing it in the fridge will accelerate the chilling process to 30-45 mins. Once cool cut into squares or desired size and optionally wrap in wax or parchment paper. If making ahead they will last longer in the fridge but will dry out, if unwrapped.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Shrimp Scampi with Linguine

Shrimp Scampi with Linguine
Print
Ingredients
  1. 1 pound Raw Shelled & Deveined Shrimp
  2. 3 tablespoons Butter
  3. 3 tablespoons Olive Oil
  4. 1 clove minced Garlic
  5. 1 tablespoon s.a.l.t. Sisters Tuscan Farmhouse Blend
  6. 3 tablespoons Bread Crumbs
  7. ½ cup Dry White Wine
  8. Juice of 1/2 Fresh Lemon
  9. 1 Package Filotea Linguine
  10. Parmesan Cheese for Garnish
  11. Fresh Parsley Optional Garnish
Instructions
  1. Cook pasta according to directions - drain and reserve 1/4 cup pasta water for sauce.
  2. In a large skillet melt butter and olive oil. Add the minced garlic to the butter and olive oil and cook 2 minutes. Add Tuscan salt bend and bread crumbs to shrimp. Meanwhile add wine to the pan and bring to a simmer. Add some pasta water to sauce and reduce for a few minutes, then add shrimp. Cook shrimp until pink about 4 minutes.
  3. Serve over Linguine and garnish generously with fresh Parmesan cheese and parsley.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Pumpkin Bread Pudding with Caramel Sauce

Pumpkin Bread Pudding with Caramel Sauce
Print
Bread Pudding
  1. 2 cups half and half
  2. 1 15 ounce can pure pumpkin
  3. 1 cup plus 2 tablespoons brown sugar
  4. 2 eggs
  5. 1 1/2 teaspoons pumpkin pie spice
  6. 1 1/2 teaspoons cinnamon
  7. 1 1/2 teaspoons vanilla
  8. 10 cups — 1/2 inch cubes egg bread (about 10 ounces)
Caramel Sauce
  1. 1 1/4 cups brown sugar
  2. 1/2 cup unsalted butter
  3. 1/2 cup whipping cream
For Bread Pudding
  1. Preheat oven to 350 degrees. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Transfer mixture to 11 x 7 inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean - about 40 minutes.
  2. Meanwhile, prepare caramel sauce: Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
  3. Serve warm over bread pudding.
Notes
  1. *From Bon Appetit November 2000
Adapted from From Bon Appetit November 2000
Adapted from From Bon Appetit November 2000
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Roasted Vegetable Paella

Roasted Vegetable Paella
Print
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/

Apple Cake with Caramel Sauce

Apple Cake with Caramel Sauce
Print
For the Apple Cake
  1. ½-¾ cups chopped dates
  2. ½-¾ cups apple brandy (or Calvados)
  3. 2 cups unbleached, all-purpose flour
  4. 2 cups white sugar
  5. 2 teaspoons baking soda
  6. 1-teaspoon ground cinnamon
  7. ½-teaspoon ground nutmeg
  8. ¾ teaspoon salt
  9. 4 cups slightly tart apples: peeled, cored and roughly chopped
  10. ½ cup melted butter
  11. 2 eggs, lightly beaten
For the Caramel Sauce (yields about 2 cups)
  1. 1-cup sugar
  2. ¼ cup cold water
  3. ½ stick butter
  4. 1-cup heavy cream
  5. ½ teaspoon flaky sea salt
Instructions
  1. About one hour before starting to bake the cake, place the dates in a small bowl and cover with the apple brandy. Stir from time to time and if they get too "tight", just add more brandy.
  2. Preheat oven to 325. Using butter, grease a baking pan (approximately 13 x 9 x 2).
  3. Into a large bowl sift together flour, sugar, baking soda, cinnamon, nutmeg and salt.
  4. Add the chopped apples, dates, melted butter and the eggs. This will be a very heavy, thick batter but don't worry -- just be sure to mix it well.
  5. Spread in the prepared pan, place on a rack in center of the oven and bake for 1 hour. Test with a skewer -- if it comes out still a bit gooey, bake for another 5 to 10 minutes. You'll know when it's done. It will be a nice dark tan color and will spring back to a light touch.
Caramel Sauce
  1. In a small saucepan combine the sugar and water and stir until the sugar is dissolved.
  2. Place the saucepan over medium-high heat and bring the mixture to a boil.
  3. Continue to boil until the sugar caramelizes and turns a deep amber color, being careful not to let it get too dark and burn.
  4. Remove from heat and carefully pour the cream into the melted sugar. It will bubble violently and give off steam.
  5. Return the saucepan to a low heat and stir butter and sea salt. Set caramel aside until ready to serve.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Chef Talk: Something for Everyone at the Holiday Table: What to Serve Guests with Food Allergies and Diet Restrictions by Lynn Dugan

Your family will be together in a few short weeks and you are already stressing about the holiday meal you are hosting.  Aunt Susie is newly gluten free.  You also think your brother’s girlfriend is a vegan.  What should you do to accommodate these dietary restrictions? Most importantly, how can you be a good host while managing the menu and keeping your sanity?

I can help!  As a Registered Dietitian, I know about meal restrictions and accommodations. I also love to entertain and know the challenges in meal planning and food preparation when dealing with different diet demands.  And, my oldest son has a life threatening nut allergy.  Every holiday, I work with the host to understand the menu and determine what I need to make to supplement the meal for his benefit.

So, here is your game plan in three simple steps:

  1. Understand your guest’s dietary restrictions. 2. Work out the base menu. 3. Communicate the menu and recruit help with preparation.
  1. Don’t begin meal planning until you understand the dietary restrictions. After making it clear to your guests that you look forward to being together, ask the questions necessary to best understand the restrictions. Vegan is a diet free of animal products (including meats, fish, dairy, butter, eggs) but does your vegan guest avoid honey, too? How sensitive is the gluten restriction? I have gluten-free friends who eat bread on occasion but none of my celiac friends can tolerate even cross contamination from cutting boards, knives, toasters, measuring cups, frying oil and baking sheets. The conversations you have with step one are a good place to begin as it shows your concern for your guests, that their well-being is your priority. You can also gauge how open they will be to making and bringing a dish to supplement your meal. That takes us to step #2.
  1. Plan the menu. Your guiding principle for menu planning is to have something for everyone at the Holiday table but not everything has to be for everyone. Consider what I call the ‘red light’ foods for each dietary restriction and pick a menu item that suits everyone.  Red lights for gluten free are always anything made with wheat flour: regular bread, stuffing, crackers, pasta, and rolls.  You’ll be able to offer a gluten-free side dish when using rice, wild rice, potatoes, corn or quinoa to replace wheat.

As already mentioned, the red light for vegans are any animal products – meats and poultry, fish, dairy products, honey. Make sure you offer a menu item that contains a significant protein source like adding beans or legumes to a wild rice casserole, or offering a quinoa-based dish or any dish featuring legumes or lentils. A bowl of mixed nuts on the table can also offer an additional source of protein for the vegan diet.

Side dishes that can work for everyone are typically potatoes, vegetables, salads, fruits and nuts when prepared without the red-light ingredients and prepared with dairy substitutes like soymilk and vegetable oil spreads.

  1. Share the menu with your guests and recruit help. Most people like to bring something. And they are best able to adapt to their own dietary restrictions. While sharing the menu, it is important to communicate any diet restrictions that they might not be familiar with (like telling the gluten-free aunt you have a vegan guest coming). Let your guest know you’ll need them to keep track of any ‘red light’ ingredients in their dishes so you can communicate those during the holiday meal. If your party is small, you can easily point out acceptable dishes. If your party is large, it may be helpful to mark foods as GF or Vegan using a tented name card/place card. Remember, your goal is to have something for everyone but not everything has to be for everyone! 

By following these three steps and making some easy adaptations to the traditional Holiday dinner, your guests will feel welcomed, special and included.

I have highlighted my Warm Sweet Potato Lentil and Apple Salad Bowl.  It is vegan and gluten-free.  Each step of the recipe can be made in advance and assembled warm just before mealtime.  Happy Holidays!

Warm Sweet Potato, Lentil and Apple Salad Bowl
Serves 4
Print
Ingredients
  1. 1-1/2 tablespoons olive oil
  2. 2 pounds sweet potatoes peel and dice
  3. 1 small red onion, large dice
  4. 1 tablespoon fresh rosemary (or 1 teaspoon dried)
  5. Salt and pepper
  6. 8 ounces mushrooms (button or cremini), sliced
  7. 2 cloves minced garlic
  8. 2 stalks celery, sliced
  9. 4 small tart apples (Jonathon or Cortland), dice
  10. 1 cup cooked lentils
  11. 1 cup balsamic vinegar
Instructions
  1. Preheat oven 425 degrees.
  2. Make balsamic glaze: place balsamic vinegar in a small saucepan and gently simmer for 20 to 30 minutes until the glaze is reduced by half, is thick and coats the back of a spoon (consistency of chocolate syrup). Set aside.
  3. Place potatoes and onions on baking sheet and toss with 1 tablespoon olive oil. Sprinkle with rosemary, salt and pepper. Roast high in oven for 20 minutes, until tender.
  4. Meanwhile, sauté mushrooms, garlic and celery in 1/2 tablespoon oil until mushrooms and celery are softened. Salt and pepper, to taste. Add apples and cook until just warm.
  5. Pour contents of sauté pan into a large bowl. Add roasted potatoes and lentils; stir to combine. Garnish with balsamic glaze.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Chef Talk: Turkey Sanity by Robin Nathan

 Thanksgiving is one of my favorite holidays.  It’s all about family, friends, food, and gratitude – a combination that’s hard to beat.  With one possible exception… roasting the turkey. How can one successfully roast this holiday classic without being accused of turkey-cide?

 

For years I have experimented with different methods.  One year, I butterflied the turkey (sometimes known as “spatchcocking” ), a simple process of cutting out the turkey’s backbone and flattening the bird in an effort to reduce cooking time.  Bad move.  It wasn’t until after I had removed the backbone and flattened the turkey that I realized I didn’t have a pan big enough to accommodate the sprawling bird other than a sheet pan.  Please believe me when I tell you that you cannot successfully roast a 13 pound turkey on a sheet pan without starting an oven fire and setting off every smoke alarm in your home.

 

Other attempts, perhaps less dramatic, include flipping the bird from back up, to breast up, half way through the process to insure a juicy breast – messy and not particularly effective; and brining – a step that is easily avoided by shelling out a few extra bucks for a kosher turkey (which is brined as part of the koshering process).

 

Chef Robin’s Herb Roasted Turkey (12-14 Pounds)
Print
For the Butter
  1. 1 cup unsalted butter at room temperature
  2. 3 cloves garlic, minced
  3. 1 large handful mixed herbs, minced (thyme, sage, rosemary, parsley)
  4. sea salt to taste
  5. 1 12-14 Pound Turkey, giblets removed
  6. sea salt
  7. 2 yellow onion, quartered
  8. 4 stalks celery, halved
  9. 4 carrots, halved
  10. 1 cup water or chicken broth
Instructions
  1. Make the butter by combining all ingredients in a small bowl. Following the directions in the above article, place the butter beneath the skin of the turkey’s breast. Rub any remaining butter on the turkey and sprinkle with additional salt and pepper. Place the half the vegetables inside the turkey’s cavity. Place additional vegetables on the bottom of the roasting pan. Pour the broth over the vegetables in the bottom of the pan. Place the prepared turkey on top of the vegetables.
  2. Place the turkey in a preheated 400 oven and roast, undisturbed until the breast registers 160. Pour in up to another cup of broth if the vegetables on the bottom threaten to burn. Remove from the oven, tent with foil and let rest 20 minutes. Take the temperature of the thigh. If below 175, cut the breast from the carcass and set it aside, and return the dark portion to the oven until it reaches 175. Carve both and serve with gravy made from drippings, if desired. It will take approximately 1 ½-2 hours to reach 160 if the turkey is unstuffed and you do not open the oven door to baste. Now relax and enjoy the holiday!!
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
What makes roasting a whole turkey so darned frustrating in the first place?  The biggest obstacle to overcome is that the dark meat is considered “done” at 175-180° and the breast is done at 160°.  The other complicating factor is that the turkey must rest, depending on its size, for 30-45 minutes, which will allow juices to redistribute and keep you from frying your hands while you try to carve it.  Another complicating factor is stuffing.  I highly recommend NOT stuffing the turkey.  First, it’s a health hazard, as stuffing must cook to a different internal temperature (165°) than either the breast or the dark meat, and just as importantly, significantly increases the roasting time.  What else significantly increases cooking time?? Basting.  Please stop basting that turkey.  Basting does not add flavor or moisture to a turkey – nothing is getting through that skin, believe me, and all you are doing is reducing your oven’s temperature by 50 degrees every time you open that darn door. 

 

So what’s the answer/answers?? Here’s what I recommend.

First, consider purchasing turkey parts.  If you are cooking for a large group, especially a group that has preferences of dark meat or white meat, and it’s not important for you to show off a whole bird, buy one or two breasts and enough drumsticks and thighs to satisfy your group.  This will allow you to start the dark meat first, giving a head start to 175, and pop the breast in about 30 minutes later.

 

Second, make a flavorful compound butter to put BETWEEN the turkey’s flesh and skin.  Mix room temperature unsalted butter with your favorite fresh or dried herbs, a drizzle of maple syrup or a squirt of sriracha if that’s your thing.  Slide your hands carefully between the turkey’s flesh and breast skin, breaking the tiny tendons that hold it in place.  Scoop up some of the butter on a spoon, lift the skin and slide in the spoon, using your fingers on top to slide the butter off.  Smoosh it around to flatten it and keep going until you’ve created a large pancake of butter on both sides of the breast.  Rub any remaining on the skin.  This will flavor and moisten the breast.

 

Third, if you must roast a whole turkey, do not stuff it or baste it.  Use a probe thermometer (which snakes through the oven door and beeps at the temperature you’ve set) inserted into the thickest part of the breast.  BREAST, not thigh.  Roast to an internal temperature of 160.  Remove the turkey from the oven and let it rest 30 minutes, keeping an eye on the internal temperature of the thigh.  After the turkey has rested 15 minutes, if the thigh meat is below 160, cut the breasts from the turkey and return the dark meat to the oven until it’s reached 175, which won’t take but 15-20 minutes longer.  You can pump up the oven temperature if you like – it’s impossible to dry out dark meat.

Sweet Potato Chickpea Buddha Bowl

Sweet Potato Chickpea Buddha Bowl
Serves 2
Print
Ingredients
  1. Vegetables
  2. 2 tablespoons of olive, melted coconut, or grape seed oil
  3. 1/2 red onion, sliced in wedges
  4. 2 large sweet potatoes, halved
  5. 1 bundle (227 g) broccolini, large stems removed, chopped
  6. 2 big handfuls kale, larger stems removed
  7. 1/4 teaspoon each salt and pepper
  8. Chickpeas
  9. 1 15-ounce (425 g) chickpeas, drained, rinsed and patted dry
  10. 1 teaspoon cumin
  11. 3/4 teaspoon chili powder
  12. 3/4 teaspoon garlic powder
  13. 1/4 teaspoon each salt and pepper
  14. optional: 1/2 teaspoon oregano
  15. optional: 1/4 teaspoon turmeric
  16. Tahini Sauce (optional)
  17. 1/4 cup (56 g) tahini
  18. 1 tablespoon maple syrup
  19. 1/2 lemon, juiced
  20. 2-4 tablespoons hot water to thin
Instructions
  1. Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
  2. Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
  3. Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
  4. While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
  5. Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect. Once the chickpeas are browned and fragrant, remove from heat and set aside.
  6. Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
  7. To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas and tahini sauce.
  8. Best when fresh, though leftovers will keep for a few days in the fridge.
Notes
  1. Provided by Minimalist Baker
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/