Who Is Demarle At Home?

Who is Demarle at Home?

I am in the process of developing a Facebook Page for my Demarle recipes, product information and specials.  For those interested in who/what Demarle is, I have put together some noteworthy highlights.  

Demarle is the maker of non-stick merchandise for the professional chef, home cook, baking industry and food network. The company has products which include non-stick bread baking trays, mats for rolling pastries and pies, pre-shaped molds for baking breads, cakes and other dough products, three-dimensional mats, pan extenders,  sheet pans, and much much more. What was once only available to professional chefs in the industry, is now available to the home-cook. 

View a catalog here.  

Demarle U.S. was established in 1993 and has its head office in New Jersey. The company has various subsidiaries in operation in the United States. From the time the very original establishment was founded in 1965 by M. Guy Demarle, it has been making use of highly developed technology to expand on the development of new ways and means for non-stick products in the kitchen and the food business as a whole. It uses food-grade silicone and a glass mesh interior to help with uniform cooking and baking.  Demarle products are made and engineered for industrial standards with an original non-stick finish. Hence, it is set to bake or cook  ingredients consistently with even cooking and fast cooling.  Because it is non-stick, unnecessary calories are avoided by the decrease of extra butter and oils.  

 Many silicone based products on the market   hold on to smells and pungent flavors. Dermale PRODUCTS DO NOT.  Because of the Non-stick fisnish, Demarle  products are convenient to use for cakes, breads, and muffins, but they are also great for casseroles and roasting any meat, vegetable or fish.  All Demarle products have been approved for cooking and baking uses. No reported health problems have come up with regard to these products.  Chefs and home cooks alike love  Demarle cookware because they are so EASY TO CLEAN. In seconds, with a  little dish washing liquid, a warm sponge and hot water you are ready to dry and store.  

Description from Demarle Professional:

In 1989 Demarle introduced a revolutionary flexible pastry mould Flexipan®. One year later during Europain Exhibition in Paris the Flexipan® won the price for the Best Innovative Product of the Year.
Since then Flexipan® has changed the way of working in the food industry.
Flexipan® is made with a combination of fiberglass and silicone. This allows the mould to be flexible, and gives it its non stick quality. It offers a long life durability to the product, making it possible to use it around 2500 times.

You don't need to grease the Flexipan®. You will still be able to unmould the product without breakage. You can use it to bake (+280°C) or freeze (-40°C) sweet and savoury products.

You can view the Demarle site for professionsals to see what chefs in the industry are using.  Here are some testimony's from renowned chefs across the globe.  You cannot get a better price than from a Demarle At Home Representative. Order today at www.mydemarleathome.com/sherryrenick or become a Demarle representative yourself.  This is a growing home- based business that needs representatives all over the country.  

Want to Become a Demarle At Home Representative?  Click here. Cost is only $149.00 and includes all of the following:

PRODUCTS -  Our most popular & best selling items!
Flexipan® Sunflower Mold (FM000481)
Floral Cooling Rack (TA000106)
Beechwood Rolling Pin (TA000104)
Medium Perforated Baking Sheet (MA435310)
Rectangular Roul’Pat® (RL006040)
Medium Silpat® (SP420295)
Cake Server Knife (TA000114)
Polyamide Spatula (TA000107)
Flexipan® Straight Muffin Tray (FP002051)
10" Heat Resistand Spatula (TA000108)
Set of 3 Spatulas (TA000109)
Stainless Steel Mixing Bowl (TA000120)
Mediterranean Balsamic w/Fig (DK006)
Bolivian Rose Sea Salt (GST00002) (Temporary Substitute for Balsamic Vinegar pictured above)
Cooking Across America Cookbook (RE000011)

BUSINESS MATERIALS - Everything you need to get your business going Now!
Mission DVD (MM000137)
Recruit! Book (RECRUIT)
Host Envelopes (1/Pack of 10) (MM000025)
Customer Order Forms (2/Packs of 20) (MM000112)
Host Order Forms (1/Pack of 10) (MM000111)
Representative Agreements (1/Pack of 10) (MM000110)
Savvy Guide/Choice Brochure (1/Pack w/3 Guides & 7 Brochures) (MM000190)
2012-2013 Catalog (1/Pack of 20) (MM000170)
Silpat®/Roul’Pat® Use & Care (MM006266)
Flexipan® Use & Care (MM006267)
Show Reminder Cards (4/Packs of 40) (MM000115)
Marketing Materials Flyer (MM000152)
Gab N Go Tote (KIT00106)
Flexipan® Shape Samples (1/Pack of 6) (MM000101)
Demarle at Home Apron (MM000097)

Roasted Chicken and Garlic 101

 

I make this recipe just about every week to have on hand for preparing multiple meals. In the winter it is roasted, in the summer it is grilled! I use this for any of my soup and pasta recipes that use chicken, chicken salads, green salads with chicken, you name it.  I ended the recipe with a few uses for the chicken.  Enjoy!

• 2 tablespoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 Large bone- in chicken breasts or 1 (5 pound) chicken
• 2 heads garlic, top 1-inch cut off
• 2 tablespoons olive oil
• 1 medium lemon, halved
• 1 medium yellow onion, quartered
• 1 stalk of celery, cut up
• 1 cup chicken broth
• * Herbs

Directions:

1. Heat the oven to 375 degrees F and arrange a rack in the middle.
2. Wash the chicken and pat dry (this helps the skin to get crispy and to turn a nice golden brown color)
3. Place chicken in roasting pan or baking dish.
4.  Arrange garlic heads, lemon, celery and onion around chicken and add broth to the  baking dish 
5. Sprinkle everything with fresh pepper and salt; drizzle with olive oil.  *Note: I sometimes use Herbs de Provence with this dish.
6. Roast until chicken reaches 165 degrees F on an instant-read thermometer, about 1- 1 1/2  hours.
7. Let rest 10 minutes before carving. 
8. Meanwhile, pour pan juices into a small saucepan, removing vegetables and lemon.
9.  Squeeze 1 roasted garlic head  into pan, being careful to only get the pulp and not the skin.
10. Simmer over medium heat, stirring a bit to combine, reducing just until thickened, about 5-7  minutes. 
11. Taste and adjust seasoning.
12. Carve  chicken and serve each portion with extra roasted garlic and pan sauce.

 

Chicken & Wild Rice Soup (uses butter, white wine & cream)

Southwest White Chicken Chili

Tarragon Chicken Salad 

Chicken With Cream Sauce

Salads!

Brownie Cookie Cakes

Instead of a brownie.  Instead of a cookie or cupcake....try making a Brownie Cookie Cake.
Enough said.  Enjoy!

For the brownie mix:

Ingredients

Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt 

Directions

1. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. 
2. Add both sugars.
3. Add remaining ingredients, and mix to combine.

For the cookie:
Toll-House cookie Recipe

 Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Directions

1. Combine flour, baking soda and salt in small bowl.
2.  Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. 
3. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels.

Directions for Brownie Cookie Cakes

Preheat the oven to 300 degrees F.If you don't use Demarle Cookeware, you will need to spray the muffin well with Non-stick cooking spray.

1. Using an ice cream scoop, place about 1 tablespoon of brownie batter into a a muffin well. 
2. With a smooth ended tool (I used a pestle)smooth brownie mix around the interior of the well, lining the sides.
3. Place a rounded scoop of cookie dough in the center of the brownie mix.
4. Bake for about 20 minutes until toothpick inserted comes out clean. 
5. Cool for 5 minutes.  If you are using Demarle cookware you can invert the pan and enjoy right away. If not, WAIT until completely cool before taking the treat out of the pan.

Apple Upside Down Cake with Brandy Custard

When I made the cake this time,  I added a twist.  I put some brown sugar and butter in the bottom of one of my pans made by Demarle (item FM000481) . I knew I would be inverting it, because the pan makes such a lovely presentation.  I use it for almost any cake, brownie or casserole recipe these days.   I then placed thinly sliced apple pieces shaped like  half-moon crescents in each well of the pan. I was hoping is would be warm and bubbly, making a nice crust on the top with the softened apple on each slice. It came out just right.   I cooled it about 20 minutes before inverting it onto platter.  I included a recipe for the brandy custard that I usually serve with bread pudding.  I love this pan not only for the presentation,  but because you can slice each petal as a piece.  It comes out so compact and uniform. 

 

Ingredients:
• 1 cup (2 sticks) butter
• 1 cup sugar
• 4 eggs
• 3 cups self-rising flour
• 2 apples, peeled, cored, and finely diced
 •1 more apple for the top, peeled, cored, and sliced

Brandy/ or Rum Custard
• 1 1/4 cups whole milk
• 1 1/4 cups cream
• 4 egg yolks
• 1/2 cup sugar
• 1/4 cup good Brandy or rum
Directions:

1. Preheat oven to 350°F. Generously grease a 9-inch springform pan.
2. Cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, then sift in the flour. Stir in the diced apples (Batter will be very thick.)
3.  Using a rubber spatula, spread batter evenly in pan. 
4. Arrange the apple slices around the top of the batter. Bake until lightly browned, or until a skewer inserted into the center comes out clean, 45 to 50 minutes. 
5. Cool in the pan. Loosen around the edges of the cake and transfer to a serving plate. 

 Custard:

1. Bring the milk and cream to a boil over medium heat, then turn off the heat. 
2. Whisk together the egg yolks and sugar until pale and fluffy. 
3.  Slowly pour in the milk/cream mixture, whisking continuously. 
4. Return to saucepan over low heat and cook until custard is thick enough to coat the back of a wooden spoon, about 10-15 minutes. 
5. Stir in the  brandy.  

To serve, slice the cake and spoon the custard over each slice.

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 entrée, side dish, or dessert with ease and simplicity.

• 

  No Grease, No Oil, No Spray

  
  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

  
  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

  
  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

  
  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  http://www.mydemarleathome.com/sherryrennick/# to view the online catalog, or request one in print. 

Apricot Glazed Chicken

INGREDIENTS:
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
INGREDIENTS:
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)
Pepper
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!