Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/ Cooking Classes, Fine Cookware, Professional Cooking Tools, Tableware, Specialty Food Wed, 07 Jun 2023 12:52:35 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.3 Savory French Toast Bites https://www.marcelsculinaryexperience.com/savory-ffrench-toast-bites/ https://www.marcelsculinaryexperience.com/savory-ffrench-toast-bites/#respond Wed, 07 Jun 2023 12:50:31 +0000 https://www.marcelsculinaryexperience.com/?p=26189 The post Savory French Toast Bites appeared first on Marcel's Culinary Experience.

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Savory French Toast Bites
Yields 60
Print
Ingredients
  1. 1 head garlic
  2. 1 teaspoon olive oil
  3. 2 tablespoons all-purpose flour
  4. 3/4 teaspoon baking powder
  5. 1 teaspoon kosher salt
  6. 3 large eggs
  7. 1 1/3 cup milk
  8. 1 1/4 cup grated Parmesan cheese
  9. 1 medium (12-oz) loaf challah bread (or brioche), or approximately half a large loaf, cut into 1-inch thick slices
  10. 1 tomato, seeded and diced
  11. 1/4 cup chopped fresh basil, plus a few leaves thinly sliced for garnish
Instructions
  1. Heat the oven to 350°F. Cut the top off the head of garlic, leaving the remainder intact. Drizzle the garlic with olive oil and wrap in foil, then place it in the oven. Roast the garlic until very fragrant, about 40 minutes. Cool to room temperature, then squeeze out the softened garlic and mash into a paste.
  2. To make the French toast batter, begin by combining the flour, baking powder and salt in a small bowl. In a medium bowl, whisk together the eggs and milk, then whisk in the flour mixture until smooth. Stir in the Parmesan cheese which will make the batter lumpy. If using challah bread, pre-cut the slices so they lay evenly in a 13-inch by 9-inch baking dish, sort of like creating a jigsaw puzzle. Remove the bread and set aside. Coat the baking dish with nonstick cooking spray.
  3. One at a time, dip each piece of bread in the batter and turn over to coat both sides. Arrange the bread in the baking dish. Stir the roasted garlic, diced tomato and chopped basil into the remaining batter and mix well. Spread the batter evenly over the French toast.
  4. Bake the French toast uncovered at 350°F for 30 to 35 minutes or until set. Cool for 15 minutes, then use a 1-inch round cutter to portion the French toast into bite-sized rounds.
  5. If making ahead, arrange the rounds snugly in a baking dish and chill. To reheat, bake at 250°F for 10 minutes.
Adapted from Martha Stewart's Hors d'Oeuvres Handbook
Adapted from Martha Stewart's Hors d'Oeuvres Handbook
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A New Chapter for the Marcel’s Family https://www.marcelsculinaryexperience.com/a-new-chapter-for-the-marcels-family/ https://www.marcelsculinaryexperience.com/a-new-chapter-for-the-marcels-family/#comments Wed, 15 Mar 2023 18:01:05 +0000 https://www.marcelsculinaryexperience.com/?p=25717 Dear Friends, Customers, Partners and Supporters, These past 13 years have been an incredible time in Glen Ellyn and beyond. It was a leap of faith in the fall of 2010 to contemplate starting a new business in the post-recession world of closed storefronts and general uncertainty. But I had an idea that had been […]

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Dear Friends, Customers, Partners and Supporters,

These past 13 years have been an incredible time in Glen Ellyn and beyond. It was a leap of faith in the fall of 2010 to contemplate starting a new business in the post-recession world of closed storefronts and general uncertainty. But I had an idea that had been brewing for a few years so, in spite of it all, the time had come to start a new career as an entrepreneur and my hometown of Glen Ellyn was the perfect place to do that.

I could not have been happier bringing my vision to life in 2011 with trusted partners, team members and the community and especially honoring my French chef grandfather, Marcel. The journey continued in 2015 with the opening of the jewel on the corner, Marché and then bringing our chefs to you with Maison in 2017.

Watching our town embrace the real meaning of shop local was so gratifying and was an ethos that carried us through the challenging days of the pandemic. It made me proud to see what community involvement can do to invigorate our downtown and Village.

So today it is both bittersweet and thrilling for me to announce that on June 1st, 2023 I am turning the reins of the Marcel’s family of businesses over to a fellow business owner and lover of all things beautiful and delicious, ready to add her dreams to the Marcel’s, Marché and Maison story.

Renee DiSanto has been adding layers to her own evolving and creative career on a parallel course, based on the same premise: to cook, create and celebrate through life. She is one half of the immensely successful, award-winning style mavens of Park and Oak Interiors. And recently, they have brought their interior styling and merchandising panache to the brick-and-mortar store, Park and Oak Collected, around the corner on Pennsylvania Avenue.

France is also in Renee’s blood, as her mother’s side hails from there and her great-grandfather was a French baker (as was mine!). She has ambitious plans to honor her families’ French roots throughout all of the businesses.

Renee and I are putting our heads together for a smooth transition ensuring that what you have come to know and love about the Marcel’s family of brands is consistently exceeding your expectations. There will be many exciting new plans in store to continue to surprise and delight you, our favorite followers. And, I will be around to assist with the process for some time.

So, the legacy continues and the stories layer with good friends, good food and good will within our close-knit community and beyond.

Thank you for being a part of my journey and for extending the welcome to Renee that she so deserves. The Marcel’s legacy is in good hands.

Jill Foucré

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Chicken Pasta Salad with Grapes https://www.marcelsculinaryexperience.com/chicken-pasta-salad-with-grapes/ https://www.marcelsculinaryexperience.com/chicken-pasta-salad-with-grapes/#respond Wed, 15 Mar 2023 02:17:15 +0000 https://www.marcelsculinaryexperience.com/?p=25713 The post Chicken Pasta Salad with Grapes appeared first on Marcel's Culinary Experience.

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Chicken Pasta Salad with Grapes
Print
Ingredients
  1. ¼ cup olive oil
  2. 3 T s.a.l.t. Sisters Tuscan Farmhouse Blend
  3. ½ cup poppy seed dressing
  4. 12 oz bite size pasta such as rotini
  5. 1 ½ cups cut up cubed chicken
  6. ¾ cup halved red grapes
  7. ½ cup thinly sliced celery
  8. ¼ cup slivered almonds, toasted
Instructions
  1. Empty pasta into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes stirring occasionally; drain.
  2. In large bowl, combine s.a.l.t. Sisters seasoning and olive oil until seasoning is hydrated. Whisk in poppy seed dressing until well blended.
  3. Add pasta to dressing mixture and combine until pasta is thoroughly coated. Add remaining ingredients; toss to combine.
  4. Serve immediately, or refrigerate.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

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Spinach Artichoke Dip Pizza https://www.marcelsculinaryexperience.com/spinach-artichoke-dip-pizza/ https://www.marcelsculinaryexperience.com/spinach-artichoke-dip-pizza/#respond Wed, 15 Mar 2023 02:13:24 +0000 https://www.marcelsculinaryexperience.com/?p=25712 The post Spinach Artichoke Dip Pizza appeared first on Marcel's Culinary Experience.

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Spinach Artichoke Dip Pizza
From The Weekday Vegetarians
Print
Ingredients
  1. 2 T extra-virgin olive oil
  2. 1 (16 oz) pizza dough, store bought or homemade, at room temperature
  3. ¼ tsp garlic powder
  4. 1 (14 oz) can artichoke hearts, drained and roughly chopped
  5. ½ cup thawed frozen chopped spinach, drained and squeezed completely dry
  6. ¼ cup mayonnaise
  7. 1 cup part-skim shredded mozzarella
  8. ½ cup grated Parmesan cheese (about 1 ½ oz)
  9. 1 tsp Worcestershire sauce
Instructions
  1. Preheat the oven to 475 F. Place oven rack in middle position.
  2. Brush an 18x13 in sheet pan with 1 T of olive oil. Drop the dough in the center of the pan and press and stretch out the dough with your fingers. You may not get all the way to the edges of the pan. Mix the garlic powder and remaining T olive oil together and brush the perimeter of the dough.
  3. In a medium bowl, mix together the artichoke hearts, spinach, mayo, mozzarella, parmesan, and worcestershire. Spread the mixture over the crust, leaving a 1-inch border.
  4. Bake on the middle rack until the cheese is bubbly and the crust is golden, about 15 minutes. Let rest 5 minutes before cutting.
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Double Chocolate Scones https://www.marcelsculinaryexperience.com/double-chocolate-scones-2/ https://www.marcelsculinaryexperience.com/double-chocolate-scones-2/#respond Mon, 27 Feb 2023 04:29:45 +0000 https://www.marcelsculinaryexperience.com/?p=25597 The post Double Chocolate Scones appeared first on Marcel's Culinary Experience.

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Double Chocolate Scones
Print
Ingredients
  1. 2 c. flour
  2. 1/3 c. cocoa
  3. 1/3 c. brown sugar
  4. 2 tsp. baking powder
  5. 3/4 tsp. baking soda
  6. 1/8 tsp. salt
  7. 1/2 c. butter, cut into small pieces
  8. 1 egg yolk
  9. 8 oz. (1 c.) plain yogurt
  10. 1/2 c. mini chocolate chips
Instructions
  1. Mix together flour through salt. Cut in butter until butter is size of small peas. Mix together egg and yogurt and mix with dry ingredients and choc. chips. Roll into 2 discs about 3/4” thick. Cut each disc into 8 wedges. Put on cookie sheet covered with parchment paper. Brush with milk and sprinkle with sugar. Bake at 375 degrees for 15-20 minutes.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

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Sausage Pinwheel Appetizer https://www.marcelsculinaryexperience.com/sausage-pinwheel-appetizer/ https://www.marcelsculinaryexperience.com/sausage-pinwheel-appetizer/#comments Sun, 19 Feb 2023 23:35:39 +0000 https://www.marcelsculinaryexperience.com/?p=25543  

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Sausage Pinwheel Appetizer
Yields 2
Print
Ingredients
  1. 1 defrosted Puff Pastry Sheet (Pepperidge Farm Brand)
  2. or you can use 1 Roll Pillsbury Crescent Rolls
  3. 1/2 lb Italian Sausage
  4. 1/4 t Livia's Salt Pepper Garlic Blend (available at Marcel’s)
  5. 1/2 t Oregano
  6. 1 Green Onion Chopped
  7. 1 T Chopped Chives
  8. 4 oz Cream Cheese
  9. 4 oz Pimento Cheese (available at Marché)
  10. Parmesan cheese for garnish.
Instructions
  1. Cook and brown the sausage for about 10 mins, adding in the spices and chopped onion and chives towards the end of browning. Chop the sausage into very small crumbles and then drain off any extra grease.
  2. Stir in the cream and pimento cheeses into the warm sausage mixture.
  3. Roll out the pastry sheet on parchment paper. Spread the sausage mixture in a thin layer over the pastry sheet. Roll the sheet up Lengthwise.
  4. Place the roll in saran wrap and place in the freezer for one hour.
  5. When ready to bake, preheat the oven to 375. Slice the roll at about 1/4" each with a serrated knife and place on a baking sheet 1/2 inch apart. Sprinkle with a small amount of grated parmesan cheese. Bake for 12 mins until brown on bottom.
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Buffalo Cauliflower Dip https://www.marcelsculinaryexperience.com/buffalo-cauliflower-dip/ https://www.marcelsculinaryexperience.com/buffalo-cauliflower-dip/#respond Tue, 07 Feb 2023 16:15:17 +0000 https://www.marcelsculinaryexperience.com/?p=25286 The post Buffalo Cauliflower Dip appeared first on Marcel's Culinary Experience.

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Buffalo Cauliflower Dip
Serves 4
Print
Ingredients
  1. 1 small head cauliflower (about 1½ pounds), cored and cut into small florets (about 4 cups)
  2. 1 T olive oil
  3. Kosher salt and black pepper
  4. 2 T unsalted butter
  5. ½ cup Buffalo-style hot sauce, such as Frank’s
  6. 4 oz cream cheese, cut into pieces and softened (about ½ c)
  7. ¼ cup sour cream
  8. ½ cup freshly shredded Cheddar (about 2 ounces)
  9. ¼ cup crumbled blue cheese (about 1 ounce)
  10. 1½ teaspoons finely chopped chives or scallions, or to taste
  11. Celery sticks, carrot sticks, bread, potato chips or tortilla chips, for serving
Instructions
  1. Heat oven to 375 degrees. In a 9-inch cast-iron or ovenproof skillet, toss the cauliflower with the olive oil and season with salt and pepper. Cover with a lid or aluminum foil and cook on the stovetop over high to steam, 5 minutes.
  2. Uncover the skillet and cook, stirring occasionally, until the cauliflower is fork-tender and caramelized in spots, about 10 minutes.
  3. Stir in the butter. Once melted, stir in the hot sauce and simmer until the sauce has reduced by half, about 3 minutes. Turn off the heat, then stir in the cream cheese and sour cream until combined. Sprinkle the Cheddar on top.
  4. Bake until bubbling around the edges and the cheese has melted, about 10 minutes. If you’d like the top to get browned, run it under the broiler for 1 to 2 minutes.
  5. Immediately sprinkle with blue cheese and chives. Serve with vegetables, bread or chips for dipping.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

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Chickpea Pancakes https://www.marcelsculinaryexperience.com/chickpea-pancakes/ https://www.marcelsculinaryexperience.com/chickpea-pancakes/#respond Mon, 23 Jan 2023 00:20:23 +0000 https://www.marcelsculinaryexperience.com/?p=25247  

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Chickpea Pancakes
Print
Ingredients
  1. 1 ½ cups plus 2 T chickpea flour, spooned and leveled
  2. 2 tablespoons chopped fresh dill, plus more for serving
  3. 3 scallions, chopped
  4. ¾ teaspoon kosher salt, plus more for serving
  5. 1 cup water
  6. 2 tablespoons extra virgin olive oil, plus more for cooking and serving
  7. 1 cucumber, very thinly sliced
  8. 1 avocado, sliced
  9. Freshly ground black pepper
Instructions
  1. In a medium bowl, whisk together the chickpea flour, dill, scallions, salt, water, and the 2 tablespoons oil.
  2. In a large nonstick skillet, heat 1 tablespoon of oil over medium-high heat. For each pancake, spoon in about 2 tablespoons of the batter and space 2 inches apart. Cook for 2 to 3 minutes, until the undersides are golden brown and the batter is just set in the center. Flip the pancakes and cook 1 minute more, or until the pancakes cooked through. Repeat with the remaining batter, adding more oil as necessary (you should get about 12 pancakes).
  3. Divide the pancakes among plates and top with the cucumber and avocado. Drizzle the cucumber and avocado with a little oil and sprinkle with salt, pepper and dill.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

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Mandy’s Ribollita Soup https://www.marcelsculinaryexperience.com/mandys-ribollita-soup/ https://www.marcelsculinaryexperience.com/mandys-ribollita-soup/#respond Thu, 12 Jan 2023 03:12:38 +0000 https://www.marcelsculinaryexperience.com/?p=25211 The post Mandy’s Ribollita Soup appeared first on Marcel's Culinary Experience.

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Mandy's Ribollita Soup
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
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Grilled Cheese with Momofuku Chili Crunch https://www.marcelsculinaryexperience.com/25177-2/ https://www.marcelsculinaryexperience.com/25177-2/#respond Fri, 06 Jan 2023 03:01:39 +0000 https://www.marcelsculinaryexperience.com/?p=25177 The post Grilled Cheese with Momofuku Chili Crunch appeared first on Marcel's Culinary Experience.

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Grilled Cheese with Momofuku Chili Crunch
Print
Ingredients
  1. 2 teaspoons Kewpie mayonnaise
  2. 2 teaspoons salted butter, room temperature, plus more for frying
  3. 2 slices of your favorite sandwich bread
  4. 2 slices American cheese
  5. 2 teaspoons Momofuku Chili Crunch
Instructions
  1. The key to this grilled cheese is to spread the outside with mayo – and load the inside with lots of Chili Crunch.
  2. Spread Kewpie mayonnaise on one side and salted butter on the other side of each of the slices of bread.
  3. Melt butter in a pan over medium heat. Add the first slice of bread, mayonnaise side-down (butter side should be facing up). Add one slice of American cheese. Add 2 teaspoons of Momofuku Chili Crunch, then add the other slice of American cheese. (The chili crunch is sandwiched between the layers of cheese.) Top with the other slice of bread butter side down, mayonnaise side up.
  4. Fry until golden brown and crispy, about 3 minutes for each side. Repeat for additional sandwiches.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

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