August 22, 2012

Demarle Professional Chef Quality Cooking At Home

Introduce yourself  to the easiest cooking concept ever. 
Demarle at Home is famous for the very first introduction of flexible bakeware. Today Demarle at Home is the ONLY flexible bakeware in the industry designed with the perfect combination of woven glass and food frade silicone, an absolute must for unmolding and browning. Flexipan® needs no grease, no oil, and no spray. The versatility of Flexipan® is amazing. Make any entrĂ©e, side dish, or dessert with ease and simplicity.
  • No Grease, No Oil, No Spray

    No Grease Needed
    Cook healthier! Flexipan® Molds and Trays are completely non-stick, reliable, efficient, long-lasting and easy to clean. Did you know that families that eat together eat healthier? Developing good eating habits early on can help your children be healthier for the rest of their lives.
  • Highly Resistant Materials

    Highly Resistant Materials
    Flexipan® Molds and Trays are made of the perfect combination of woven glass and food grade silicone, an absolute must for unmolding and browning.
  • Resistant to a Wide Range of Temperatures

    Resistant to a Wide Range of Temperatures
    Can be used in traditional ovens (gas or electric) up to 480 degrees Fahrenheit, as well as in microwave ovens and the freezer.
  • Certified Safety

    Certified Safety
    Our products conform to US regulations on food grade silicone, and are FDA, NSF®, and Kosher certified.
Over 60shapes of Flexipan® Molds and Trays are available.
Visit to view the online catalog, or request one in print. 

Apricot Glazed Chicken

1 cup apricot jam
3 teaspoons dry mustard
1 tablespoon Demarle in the Kitchen Mediterranean Balsamic Vinegar with Fig (LOC0010)or other bottled balsamic vinegar
2 tablespoons extra virgin olive oil
Pinch of cayenne pepper
Demarle in the Kitchen ground Alaea Hawaiian Salt (GTS00003) 
Freshly ground pepper
4-6 Chicken Breasts
Optional Demarle TOOLS:
Deep Flexipat (FL002020) or regular baking sheet
Medium Perforated Baking Sheet (MA435310)
Magnetic Measuring Trio (GRP00001)
Mixing Bowl (TA000120)
Mortar & Pestle (TA000203)
Silicone Pastry Brush (TA000113)
  1. Place oven rack in center position and preheat oven to 400 F. Place Deep Flexipat on Perforated Baking Sheet, add chicken breasts and set aside. 
  2.  In Mixing Bowl, combine the jam, mustard, balsamic vinegar, olive oil and cayenne. 
  3. Grind the salt with the Mortar & Pestle.
  4.  Season the chicken with salt and pepper and then brush the jam mixture on to the chicken breasts. 
  5. Roast, basting with the glaze after 15 minutes
  6. Turn the chicken and roast for 15-20 minutes more. Baste the chicken with the glaze and oast 5 minutes more, or until the glaze is just crisp.
Serve over Brown Rice with Almonds & Cranberry

Asperagus Tart ~ The Demarle Way

Yields: 20 appetizers
1 sheet frozen puff pastry
5 1/2 ounces Gruyere cheese (2 cups) shredded
1 1/1 lbs medium or thick asparagus
Demarle in the Kitchen Sel Gris Sea Salt (GTS00001)

Optional Demarle TOOLS:
Rectangular Roul’Pat® (RL006040)
Beechwood Rolling Pin (TA000104)
Deep Flexipat® (FL02020) or use regular baking sheet
Medium Perforated Baking Sheet (MA435310)
Demarle Difference® Santoku Chef’s Knife (DD800001)
  1. Preheat oven to 400 degrees F and place oven rack in center position. Place puff pastry on the Roul’Pat®. Gently rollout to a 16” x 10” rectangle. 
  2. Cut straight edges around the pastry being sure not to cut the Roul’Pat. 
  3. Place pastry in Flexipat®. 
  4. Score the pastry dough one inch from the edge making an inner rectangle. With a fork gently pierce the inner rectangle once or twice per inch. Bake for 15 minutes or until golden brown. 
  5. Remove from oven. Sprinkle cheese atop the pastry.
  6. Trim the asparagus to fit the inner rectangular of the pastry. 
  7. Place asparagus in a single layer over the cheese and alternate the tips and ends. Season with Sea Salt and pepper and bake until tender, about 20-25 minutes.
Tips for Asparagus Tart Recipe:
Try drizzling our Demarle Apple Pear Balsamic Vinegar on top of this tart…it is too die for!

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