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Baked Beans from Scratch
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Ingredients
  1. ½ pound dried navy beans
  2. ½ pound bacon, cross-cut in 1/4-inch pieces
  3. ½ sweet onion, medium dice
  4. 2 tablespoons tomato paste
  5. 2 tablespoons dark brown sugar
  6. 2 tablespoons molasses
  7. ½ teaspoon dry mustard
  8. ½ teaspoon black pepper
  9. 1 teaspoon Kosher salt
  10. 2 cups reserved liquid
Instructions
  1. Rinse beans. Submerge beans and soak overnight in cold water.
  2. Drain and rinse beans. Cover with water again. Heat to boiling and boil for 2 minutes. Remove from heat and let stand for one hour. Drain, reserving the liquid. Add (or subtract) water to the liquid to measure 2 cups.
  3. Heat oven to 250 degrees F.
  4. Place a 1 ½ quart cast iron pan over medium heat and cook the bacon and onion until the onion has softened. Do not remove the rendered fat.
  5. Stir in the remaining ingredients, the beans and the reserved liquid. Bring to a boil. Bake, uncovered, for 7 hours.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

The post Baked Beans from Scratch appeared first on Marcel's Culinary Experience.

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Black Bean Sweet Potato Chili
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Ingredients
  1. 1 onion chopped
  2. 2 cloves garlic minced
  3. 1 poblano pepper diced
  4. 1 tablespoon olive oil
  5. 1 1/4 teaspoon cumin
  6. 1 tablespoon chili powder
  7. 15 ounces crushed tomatoes
  8. 8 ounces vegetable broth
  9. 1 teaspoon salt
  10. 1/2 teaspoon black pepper
  11. 1/2 teaspoon dried oregano
  12. 1 large carrot peeled and diced
  13. 1/2 cup diced sweet potato
  14. 1 cup frozen corn
  15. 37.5 ounces black beans drained, but not rinsed
  16. 1/2 cup salsa
  17. 2 bay leaves
  18. 14 ounces petite diced tomatoes
  19. 1 1/4 teaspoon cornstarch
Toppings
  1. Monterey Jack cheese or Feta
  2. Cilantro
Instructions
  1. Heat the olive oil in a large pot over medium high heat. Add the diced onion and sauté for 5 minutes until tender and golden. Add the garlic and poblano pepper and sauté another minute until fragrant. Add the cumin and chili powder and sauté another 2 minutes.
  2. Lower heat to medium-low and stir in the crushed tomatoes and broth (reserve 1/4 cup of broth), scraping to remove any browned bits in the pan. Add the remaining ingredients except the cornstarch and toppings.
  3. In a small bowl whisk together the reserved 1/4 cup broth and cornstarch until smooth. Pour the cornstarch slurry into the chili pot. Stir until well mixed. Bring chili to a boil for 2 minutes and then lower heat to low. Simmer over low heat for 45 minutes or until vegetables are tender.
  4. Serve with your choice of toppings.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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Country Potato Soup
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Ingredients
  1. 1/2 pound thick cut bacon - (we use Nueske's)
  2. 2 tablespoons bacon grease reserved
  3. 2 tablespoons butter
  4. 1 clove garlic
  5. 1 medium onion, diced
  6. 3 carrots, diced
  7. 3 celery stalks, diced
  8. 1/2 teaspoon dried thyme
  9. 1/2 cup flour
  10. 3 pounds potatoes, peeled, cubed
  11. 6 cups chicken broth
  12. 1 tablespoon s.a.l.t. sisters herb blend
  13. 1 bay leaf
  14. 2 cups whole milk
  15. Toppings: Cheddar cheese, green onion, Bacon
Instructions
  1. Cut bacon crosswise and cook in large skillet about 10 minutes until cooked through. Remove bacon to plate and drain on paper towel. Reserve 2 tablespoons of bacon fat.
  2. Add bacon fat and butter to large pot and melt butter over medium heat. Add onion, carrots, garlic, celery, and cook until tender about 10 minutes. Add flour and cook constantly about 2 minutes. Add potatoes, broth, s.a.l.t. sisters herb blend, thyme, bay leaf and bring to a boil. Reduce heat and simmer about 15 minutes.
  3. Slowly pour in the milk, stirring constantly and simmer until soup is thickened, about 15 minutes. Serve with cheese, green onion tops, and crumbled bacon.
Adapted from Magnolia Table
Adapted from Magnolia Table
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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Peanut Rice Noodles with Pork and Collard Greens
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Ingredients
  1. Kosher salt
  2. 12 ounces regular-width rice stick noodles
  3. ¼ cup smooth natural peanut butter
  4. ¼ cup soy sauce
  5. 2 tablespoons unseasoned rice vinegar
  6. 1 tablespoon sugar
  7. 2 teaspoons crushed red pepper flakes
  8. 1 tablespoon vegetable oil
  9. 1 pound ground pork
  10. 1 1½" piece ginger, peeled, cut into matchsticks
  11. 4 garlic cloves, thinly sliced
  12. 1 bunch collard greens, ribs and stems removed, leaves thinly sliced
Instructions
  1. Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
  2. Meanwhile, whisk peanut butter, soy sauce, vinegar, sugar, red pepper flakes, and 1 cup water in a medium bowl. (Sauce will look a little broken and lumpy.)
  3. Heat oil in a large skillet over medium. Cook pork, breaking up with 2 forks, until nearly cooked through, about 5 minutes. Add ginger and garlic; cook, stirring, until softened, about 3 minutes. Add collard greens and cook, stirring occasionally, just until wilted, about 2 minutes. Add sauce and noodles and bring to a simmer; cook, tossing occasionally, until sauce is reduced by half and coats noodles, about 3 minutes. Season with salt.
Notes
  1. Recipe from Bon Appetit
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

The post Peanut Rice Noodles with Pork and Collard Greens appeared first on Marcel's Culinary Experience.

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Roasted Grape and Olive Crostini
Yields 12
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Ingredients
  1. 2 tablespoons olive oil
  2. 1 cup grapes, seedless
  3. 1 cup olives, pitted
  4. 1 ½ teaspoon finely chopped fresh rosemary
  5. Salt
  6. Red pepper flakes, to taste
  7. About 12 baguette slices, toasted
  8. ¾ cup ricotta
Instructions
  1. Heat the oven to 400 degrees F. Combine olive oil, grapes, olives, 1 tsp. rosemary, salt and red pepper flakes in a baking dish. Roast until grapes are wilted and leaking juices, about 35-55 minutes, rolling ingredients around a few times during roasting.
  2. Slather toast with ricotta, and then heap each with grapes, olives and their pan juices.
  3. Finish with remaining rosemary.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

The post Roasted Grape and Olive Crostini appeared first on Marcel's Culinary Experience.

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Roasted Mushroom Soup with Parsley-Lemon Gremolata
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Ingredients
  1. 1 pound portobello mushrooms, stemmed, caps cut into ¾” pieces
  2. 1/2 pound shiitake mushrooms, stemmed, caps cut into ¾” pieces
  3. 6 tablespoons olive
  4. 1/4 cup butter
  5. 1 tablespoon Tuscan Farmhouse Seasoning (Salt Sisters)
  6. 3 14-ounce cans (or more) vegetable broth
  7. 1 1/2 tablespoons butter
  8. 1 onion, chopped
  9. 2 carrots, peeled and chopped
  10. 2 celery stalks, chopped
  11. 3 garlic cloves, minced
  12. 1/4 cup Dry Sherry
  13. 1 cup whipping cream
  14. 3/4 teaspoon chopped fresh thyme
Instructions
  1. Preheat oven to 400°F. Line 2 large baking sheets with foil. Divide mushrooms between prepared baking sheets. Drizzle mushrooms on each sheet with 1/4 cup melted butter. Sprinkle generously with Tuscan Farmhouse seasoning, toss to coat. Cover with foil. Bake mushrooms 30 minutes. Uncover and continue baking until mushrooms are tender and still moist, about 10 minutes longer. Cool slightly. Puree half of mushrooms with 1 can broth in blender until smooth. Set mushroom puree aside.
  2. Melt butter in heavy large pot over medium-high heat. Add onion, carrots and celery, and garlic and sauté until tender, about 8 minutes. Add Dry Sherry and simmer until almost all of liquid evaporates, about 2 minutes. Add broth, cream, and thyme. Stir in remaining cooked mushroom pieces and mushroom puree. Simmer over medium heat until slightly thickened, about 10 minutes. Season soup to taste with salt and pepper. Serve in small bowls, top with Gremolata.
Parsley-Lemon Gremolata
  1. 1 cup coarsely chopped Italian or regular parsley
  2. 2 teaspoons grated lemon peel
  3. Salt and Pepper
  4. Finely chop parsley, lemon peel. Salt and pepper to taste
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

The post Roasted Mushroom Soup with Parsley-Lemon Gremolata appeared first on Marcel's Culinary Experience.

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Roasted Tomatillo and Serrano Pepper Guacamole
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Ingredients
  1. 3 tomatillos, husked and rinsed
  2. 2 fresh serrano chiles, stemmed
  3. 1/4 cup finely chopped fresh cilantro
  4. 1 clove garlic, minced
  5. Juice from 1 lime
  6. 1/2 small red onion, finely chopped
  7. Salt and black pepper, to taste
  8. 3 ripe avocados
Homemade Corn Chips
  1. 1 package corn tortillas (about 12)
  2. Vegetable oil
  3. Salt and pepper, to taste
Instructions
  1. Preheat broiler. Broil tomatillos and serrano peppers in a flameproof shallow baking pan about 4 inches from heat until tops are charred, 7 to 10 minutes. Turn tomatillos over with tongs and broil until charred, about 5 minutes more. Place charred tomatillos, serranos, cilantro, minced garlic and lime juice in a mixer and blend until smooth.
  2. Pit and peel avocados. Add avocados and tomatillo mixture to a large bowl and mash until incorporated but still chunky. Stir in diced onions, salt and pepper to taste. Place in serving bowl.
  3. Top guacamole with pepitas, cojita cheese, or in season fruit. Serve with homemade chips.
Homemade Chips
  1. Cut tortillas into 6 pieces each. Toss with oil, salt and pepper. Bake in a 350 degree oven for 7 minutes. Flip tortillas over and bake another 7-10 minutes.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

The post Roasted Tomatillo and Serrano Pepper Guacamole appeared first on Marcel's Culinary Experience.

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Root Vegetable Salad with Fried Eggs
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Ingredients
  1. 4 carrots, diced
  2. 4 parsnips, diced
  3. 1 small red onion, thinly sliced
  4. 1 clove garlic, finely chopped
  5. 1/4 cup extra virgin olive oil
  6. Kosher salt and freshly ground pepper
  7. 6 slices bacon, diced
  8. 2 tablespoons rice vinegar
  9. 1 5-ounce package baby arugula or mixed greens (about 8 cups)
  10. 1/2 cup fresh parsley leaves
  11. 1/4 cup grated parmesan, plus more for topping
  12. 4 large eggs
Instructions
  1. Preheat oven to 450 degrees. Toss the carrots, parsnips, red onion, garlic and two tablespoons olive oil on a baking sheet; season with 1/2 teaspoon of salt and a few grinds of pepper. Roast, stirring half way through, until tender and lightly browned, about 20 minutes.
  2. Meanwhile, cook the bacon in a large non-stick skillet over medium-high heat, stirring occasionally, until crisp, 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon; discard all but 1 tablespoon of the drippings from the skillet.
  3. Whisk the remains 2 tablespoons of olive oil and the vinegar in a large bowl. Add the roasted vegetables, bacon, arugula, parsley and parmesan. Season with salt and pepper and toss.
  4. Heat the reserved bacon drippings in the skillet over medium-high heat. Crack the eggs and fry until just set, about 4 minutes. Serve over salad and top with more parmesan.
Notes
  1. Food Network Magazine 2014
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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Chinese Five Spice BBQ Ribs
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For the ribs
  1. 8 cups of chicken stock
  2. 1/4 cup of soy sauce
  3. 4 garlic cloves, peeled
  4. 1 six inch piece of ginger, peeled and cut into 4 pieces ot, diced
  5. 1 medium onion, diced
  6. 1 medium carrot, diced
  7. 2 stalks of celery, diced (about 3/4 cup)
  8. 2-3 racks of baby back pork ribs (about 4-6 lbs) or however much will fit into your pot
For the glaze
  1. 1 tablespoon of canola or safflower oil
  2. 2 tablespoons of chopped garlic
  3. 2 tablespoons of chopped peeled ginger (I omit this cuz I don't care for the taste of ginger)
  4. 1/4 cup chopped green onions
  5. 1/4 cup soy sauce
  6. 1/2 cup hoisin sauce
  7. 1 cup dark corn syrup
  8. 1/4 cup ketchup
  9. 1 1/2 teaspoons of Chinese 5 spice powder
  10. 1 1/2 teaspoons of sambal chili paste
Instructions
  1. Preheat oven to 375 degrees. In large Dutch oven/pot, combine chicken stock, soy sauce, garlic, ginger, carrot, onion and celery. Bring to a boil over high heat. Remove from the heat and nestle the ribs in the braising liquid. Cover the pot and bake until the meat is tender, about 90 min.
  2. While the meat is braising in the oven, prepare the glaze. Heat the oil in a medium saucepan. Add the garlic, ginger and scallions and cook over medium heat until fragrant, about 4 min. Add soy sauce, hoisin, corn syrup, ketchup, five-spice powder, and chili paste. Increase the heat to high and bring to a simmer. Reduce heat to medium-low and simmer until the mixture has thickened slightly (about 20-25 min).
  3. Line a baking sheet with foil. Remove the ribs from the braising liquid and place them on the baking sheet. Reduce the oven temp to 350 and brush a thick coat of glaze on the top and underside of the ribs. Bake for 30-45 min, brushing the ribs with additional glaze at about every 15 min until done. Let ribs rest for 5 min and cut into portions.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

The post Chinese Five Spice BBQ Ribs appeared first on Marcel's Culinary Experience.

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“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.” – Ruth Reicht

I am the newest member of the Marcel’s retail team: a group of women that love all things culinary and are passionate about cooking. Shortly after learning the retail ropes and just when I started to feel comfortable; I was informed I was scheduled to do a Food Demonstration. A reallife food demo with a TV monitor, surrounded by customers watching and listening to my every word.

I must confess, being a lover of all things food and entertaining, it is something I’ve dreamt about. Standing alone at my kitchen counter pretending to be some variation of the Barefoot Contessa. That said, just the thought of it gave me anxiety. Pretending alone in my own kitchen was one thing – but real customers, an audience other than my family? What if my food tasted horrible? What if I didn’t have enough? What if I couldn’t talk and cook at the same time? Despite some serious trepidation, I came up with a recipe that I thought would be good and began planning.

The day finally arrived. My food was prepped, my recipe tested and it was time for my own little cooking show to begin (still scared to death mind you). The customers showed up, they asked interesting questions, and liked my dish (Root Vegetable Salad with Fried Eggs)! In fact, one tiny patron (age 4) said, “excuse me but can I say something, this is very artistic.” Literally out of the mouths of babes. My fear melted away and I knew I was hooked.

Almost every Tuesday a member of the retail staff at Marcel’s does a food demonstration. We prepare simple, fast and delicious food designed for busy people. The team member’s name and dish appears on our quarterly calendars for you to pick and choose which demonstration best fits your schedule. There is no charge and no sign up. And you get to leave with a new recipe!

All you need to do is show up, sit down, maybe learn a tidbit or two and taste. 

Root Vegetable Salad with Fried Eggs
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Ingredients
  1. 4 carrots, diced
  2. 4 parsnips, diced
  3. 1 small red onion, thinly sliced
  4. 1 clove garlic, finely chopped
  5. 1/4 cup extra virgin olive oil
  6. Kosher salt and freshly ground pepper
  7. 6 slices bacon, diced
  8. 2 tablespoons rice vinegar
  9. 1 5-ounce package baby arugula or mixed greens (about 8 cups)
  10. 1/2 cup fresh parsley leaves
  11. 1/4 cup grated parmesan, plus more for topping
  12. 4 large eggs
Instructions
  1. Preheat oven to 450 degrees. Toss the carrots, parsnips, red onion, garlic and two tablespoons olive oil on a baking sheet; season with 1/2 teaspoon of salt and a few grinds of pepper. Roast, stirring half way through, until tender and lightly browned, about 20 minutes.
  2. Meanwhile, cook the bacon in a large non-stick skillet over medium-high heat, stirring occasionally, until crisp, 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon; discard all but 1 tablespoon of the drippings from the skillet.
  3. Whisk the remains 2 tablespoons of olive oil and the vinegar in a large bowl. Add the roasted vegetables, bacon, arugula, parsley and parmesan. Season with salt and pepper and toss.
  4. Heat the reserved bacon drippings in the skillet over medium-high heat. Crack the eggs and fry until just set, about 4 minutes. Serve over salad and top with more parmesan.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

The post Food Demos, Who Me? by Tania Pasterz appeared first on Marcel's Culinary Experience.

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