 CHEF TALK WITH LYNN DUGAN
Kitchen Love
Approximately 150 million cards will be exchanged this Valentine's Day, making it only second to the cards exchanged at Christmastime. Februrary is the time to celebrate whom you love. Family and friends top most of our lists. But instead of card-giving, I tend to bring my family and friends into the kitchen.
Whether we are cooking together or sharing a meal, it is what I love to do. It is often difficult with the ages and stages of my kids to eat many meals together as a family. But, when we do, it's the best! We set the dining room table and dine with cloth napkins and fancy plates (not the china, yet!). And when I can, I love to cook with one or all of my kids. Matt loves to chop veggies, Courtney is a great salad maker (especially Caprese), Becca will do anything except cut the onions (they always make her cry) and Johnny is the best taste-tester!
I also love to cook with my friends. Our annual Valentine's dinner with dear college friends will be a 'couple's cook-off' in our kitchen. I encourage you to do the same this month...capture what you love to do and share it with your loved ones! Here's a simply refreshing recipe from our upcoming Valentine's dinner that you and yours might enjoy:
Champagne Fruit Ice (serves 8)
24 ounces Champagne (or Cava or Prosecco), chilled
2 pints lemon sorbet
1 pint raspberries
lemon zest
In individual dessert cups, scoop 1/4 cup lemon sorbet. Top with 3-4 fresh raspberries. Sprinkle with lemon zest.
Pour 2-3 ounces Champagne on top (this is great to do in front of your guests at a dinner party because of the
bubbles and refreshing sound it makes.) Serve Immediately. Enjoy!__________________________________________
Marcel's T.I.P.S.
(Techniques, Information, Preparation, Simply)
February: Techniques ~ Short ribs, chuck roasts, pork shoulder and other collagen-heavy cuts of meat benefit best from oven braising. This technique coaxes the tenderizing effects out of tough cuts of meats by steady, slow even cooking. Braising melts collagen into gelatin, producing juicy, tender meat. Begin by searing a cut of meat in a Dutch oven or similar vessel to develop color and flavor, partially submerge the meat in liquid (water, wine, coffee, beer), and cover the pot with a tight fitting lid. Place the Dutch oven in a 250-300 degree oven until meat is tender enough to fall off the bone (about 2 1/2 - 3 hours for 3-4 pounds of meat.)
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February's calendar is filled with ground hogs, the Super Bowl, the Chinese New Year, Mardi Gras, Cupid, presidential birthdays, the Oscars, and an occasional leap year. For the shortest month of the year, that's a full schedule!
The kid's get into the action, creating "rose" strawberry bouquets for Valentine's day class on February 9th and Crepes on their day off from school on Monday, February 18th.
If January had you resolving to eat less meat and stop skipping breakfast, Lynn Dugan and Chef Katie can keep you on track. Join the ranks of the "flexitarian" (2/21) amking meat an ingredient in a dish, not the main event, and "break the fast" (2/22) by restocking and refueling your enery stores giving you all the energy you need for the day's activities.
Heading south, culinary speaking, lead to Southern Revival (2/23). Southern cooking is going beyound fried chicken and biscuits to Roasted Peanut Soup with Honey Whipped Cream and Coconut Southern Comfort Layer Cake. Now that's whistling Dixie!
Beat the winter blues with Puff Pastry and Phyllo Dough Workshop (2/24). Vastly different dough, yet each can be utilized for both sweet and savory dishes yielding delicious results.
No matter what your selection, meet us at Marcel's for your February culinary adventure to COOK, CREATE, AND CELEBRATE! |
 THE DISH with JANIE GATTARI
February can't come and go without the word "LOVE" coming to mind. This got me thinking about what I love most in my kitchen. Ina Garten's recent post on Facebook was "I'd LOVE to know what kitchen tool you can't live without." This post sparked my idea for THE DISH this month.
I have had a twenty year passionate relationship with my Wusthof knives. I bought my 7 piece classic block set shortly after getting married. Just like any good romance, my love for knives is still going strong. I use them multiple times a day for endless jobs. Over the years, I have expanded my original set to include a tomato knife and my favorite, a 7 inch santoku. The right knife can make cooking prep a joy.
Wusthof has been producing precision forged knives of the higest quality since 1814. Balance, comfort, extraordinary strength and outstanding sharpness make these knives an essential kitchen tool. Most chefs will say that a good sharp knife is the best tool in the kitchen. I realize that good cutlery is a big investment, but this is one tool that is worth it! With the right care, they should last your lifetime.
Marcel's offers a wide variety of Wusthof products. If you are in the market for one knife or a block set, or just want to know what the heck a santoku knife is, stop in. We would be more than happy to introduce you to Wusthof and you may just fall in "LOVE". And make sure to ask us about our Wusthof specials -- it is the perfect time to get an 8" Classic Cook's Knife for less than $100!
Use your Wusthof knives to chop and prep the ingredients for the following recipe!
Butternut Squash Baked Risotto
2 Tablespoons extra-virgin olive oil
2 shallots, diced small
2 garlic cloves, minced
1 medium butternut squash (2 lbs), peeled and diced medium (4 cups)
1 bunch black (Tuscan) or curly kale, tough stems rememoved, cut crosswise into 1/2 inch thick strips
1 teaspoon fresh thyme leaves
1 1/2 cups Arborio rice
coarse sea salt and ground pepper
1/2 cup dry white wine
4 cups low-sodium vegetable broth
grated parmesan, for serving
Preheat oven to 400 degrees. In a medium Dutch oven or heavy ovenproof pot with a tight fitting lid, heat oil over medium high heat. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until comletely absorbed, about 2 minutes. Add squash and broth, bring mixture to a boil. Stir in kale. Cover, transer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with parmesan.
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Cocktails and 
promos related to things that are HOT -- this week it's ladles (for that hot soup) and thermometers. Then we'll move on to candles, your favorite spicy foods and spices, and hot mitts and potholders! Watch our email and Facebook for this week's special -- and get 20% off these HOT deals!
