Coconut Covered Shrimps


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If you live around me, you know that i offer cooking classes all the times. Cooking classes to novice chefs and to more advanced cooks. I try to offer various dinner ideas so as to appeal to everyone. It can be learning to cook healthy quick dinner ideas, or to perfect a technique, or simply to learn a style of cooking that one is not familiar with. No matter the audience, no matter the menu, I am having fun because I am in a kitchen playing and teaching.

If you go to this link, you will be able to view the times and menu of each cooking classes though this month, my availability has been limited due several elements.

Any way, at one of my latest cooking classes, we focused on Asian Cooking. On the menu, we had Coconut Covered Shrimps, Curry and Mint Chicken Kebabs, Organo Salmon Spring Rolls, and Sushi.

Today I would like to offer you the recipe of coconut covered shrimps. It is easy, fast, delicious, very inexpensive and most likely to please everyone at your house little and big.

Ingredients to make 50 coconut covered shrimps:

  • 1 bag of uncooked frozen shrimps from Costco ( I like to shop there, the products are great quality, and very inexpensive compared to many other grocery store. Of course, you would not have to fix the whole bag)
  • 1 bag of 14 oz of sweetened coconut flakes
  • 3 eggs 
  • 2 cups of flour
  • salt
  • pepper
  • 2 jars of sweet and sour ( unless you want to make your very own).
  1. Defrost the amount of shrimps you wish to use. I had a whole crowd, so we used the whole bag.
  2. Remove the tail of each shrimp.
  3. Mount the shrimp on a small wooden skewer. Set aside, ad prepare your food station.IMG_1066
  4. In a large bowl, place 2 cups of flour. In another bowl, beat the 4 eggs with 1/2 tsp of salt and 1/4 of pepper. Mix well. And in another bowl, empty the coconut flakes.
  5. Dip the shrimps in the flour, then in the egg mixture, then in the coconut and place them onto the large silpat that you would have placed on a large perforated sheet.  You will need 3 large silpats to cook them all.IMG_1040
  6. Turn the oven to 400, and when the oven has reached its temperature, spray some olive oil, or coconut oil over the shrimps.
  7. Bake the shrimps for 8 to 10 minutes or until the shrimps have turned pinkish and the coconut has become a golden brown.IMG_1042
  8. Eat them as they come out of the oven with a bit of sweet and sour sauce. Yum!!! You will see that it is hard to stop at a couple;-)IMG_1071

Easy, fast, healthy and delicious, my motto!!!

Bon Appetit and Happy Cooking!!!

Coconut Covered Shrimps

  • Servings: 8-10 people
  • Time: 20 minutes
  • Difficulty: Easy
  • Print

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Ingredients to make 50 coconut covered shrimps:

  • 1 bag of uncooked frozen shrimps from Costco ( I like to shop there, the products are great quality, and very inexpensive compared to many other grocery store. Of course, you would not have to fix the whole bag)
  • 1 bag of 14 oz of sweetened coconut flakes
  • 3 eggs
  • 2 cups of flour
  • salt
  • pepper
  • 2 jars of sweet and sour ( unless you want to make your very own).

 

  1. Defrost the amount of shrimps you wish to use. I had a whole crowd, so we used the whole bag.
  2. Remove the tail of each shrimp.
  3. Mount the shrimp on a small wooden skewer. Set aside, ad prepare your food station.
  4. In a large bowl, place 2 cups of flour. In another bowl, beat the 4 eggs with 1/2 tsp of salt and 1/4 of pepper. Mix well. And in another bowl, empty the coconut flakes.
  5. Dip the shrimps in the flour, then in the egg mixture, then in the coconut and place them onto the large silpat that you would have place d on a large perforated sheet. You will need 3 large silpats to cook them all.
  6. Turn the oven to 400, and when the oven has reached its temperature, spray some olive oil, or coconut oil over the shrimps.
  7. Bake the shrimps for 8 to 10 minutes or until the shrimps have turned pinkish and the coconut has become a golden brown.
  8. Eat them as they come out of the oven with a bit of sweet and sour sauce. Yum!!! You will see that it is hard to stop at a couple;-)

Easy, fast, healthy and delicious, my motto!!!

 

Bon Appetit and Happy Cooking!!!

If you like what you read and see, please share. Merci Beaucoup!!!

Croque Madame


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If you are a friend of mine of Facebook, you knew that I went home for Christmas. It is very rare that I will make the trip home for the holidays because we spend Christmas Eve here with family and then leave for France on Christmas day which always makes for a very short trip. Moreover, the airfare can be very expensive at this time of the year so we tend to not do that too often. This year, however, we chose to take the trip for several reasons:

1. we had sky miles that help us pay for our airfares.

2. having lost my grandmother this summer, I needed to spend time with my “surrogate” mother, my aunt and showed her how much she meant to us.

3. It had been more than a year since I had gone home.

So we went home. My daughter brought her boyfriend along so obviously we toured Paris as if we had never done so. 

It was all so beautiful!!!!IMG_0494

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Since we were staying at my aunt’s, we didn’t get to dine out often because my aunt wanted to spoil us with yummy French homemade meals and because we were just as happy staying home in company of our loved ones.

The only time we ate out was to stop for a coffee at a cafe, dessert and tea at a Tea salon, or for lunch.

One day as we were walking around the Galeries Lafayette, everyone was getting hungry so we decided to stop for a bite at the famous Cafe de La paix.

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If you have never been, it is worth the stop. It is on the pricey side, but the food and the service is so upscale that  you will not be disappointed with going there.

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The menu is so selective, that we could have ordered Caviar, foie gras, Oysters on the shelf, but we were so hungry and cold that everyone of us ordered the same thing: Croque Monsieur and Croque Madame.

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I have long been familiar with Croque Madame and Croque Monsieur, but the one I had at that restaurant was so outstanding that the minute I got home, I made some the recreate those flavor I had eaten.

Why Do I share this recipe only now?? because that way my sweet daughter can follow my recipe and make it herself if she decides to;-)

Ingredients for 4 Croque Madame:

  • 8 slices of honey wheat or white bread
  • butter
  • 8 slices of good quality ham ( not to thin)
  • 2 cups of milk
  • 2-3 tbsp of flour
  • 5 cups of gruyere grated
  • hot mustard ( French Dijon preferably)
  1. Turn the oven to 400. Slather some butter on each side of bread, and lay the bread flat on a large silpat that you would have placed on a large perforated sheet.
  2. Place the bread in the oven to toast for 5-8 minutes or until the bread is a light brown color.
  3. While the bread is toasting, melt 2 tbsp of butter in a medium sized saucepan and when the butter has melted, add 2 tbsp of flour. Stir the flour to make a roux.
  4. Warm up the milk in the microwave for 2 minutes and pour it over the roux. Continue stirring until the milk thickens and make a thick white sauce. Season with salt and pepper, and add 1 cup of grated gruyere. Stir well.
  5. To assemble the croque monsieur, place a toast down. Spread some mustard, sprinkle some grated cheese ( about 1/4 cup), then place the slice of ham, IMG_0930sprinkle another 1/4 cup of cheese.IMG_0928
  6. Place another toast on top. IMG_0931
  7. Spread about 1/4 cup of white sauce on the top of the bread. Sprinkle another 1/4 cup of cheese.IMG_0932
  8. Repeat the same process for the rest of the toasts.
  9. Place the toasts back onto the large silpat and toast them for another 10 minutes at 400,  or until the cheese is melted and golden.IMG_0933
  10. Meanwhile, warm up a small frying pan over medium high heat. Melt 1 tbsp of butter and when the butter is sizzling, crack an egg. and sizzle it.
  11. To serve, place the egg over the cheese toast, and eat the sandwich with a green salad in a mustard vinaigrette.IMG_0935Easy, Yummy and Conforting!!! Perfect for those winter months;-)

Bon Appetit and Happy Cooking!!!

You like what you just read, please share;-) Merci Beaucoup!!!

Croque Madame

  • Servings: 4-8
  • Time: 20-30 minutes
  • Difficulty: easy
  • Print

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Ingredients for 4 Croque Madame:

  • 8 slices of honey wheat or white bread
  • butter
  • 8 slices of good quality ham ( not to thin)
  • 2 cups of milk
  • 2-3 tbsp of flour
  • 5 cups of gruyere grated
  • hot mustard ( French Dijon preferably)
  1. Turn the oven to 400. Slather some butter on each side of bread, and lay the bread flat on a large silpat that you would have placed on a large perforated sheet.
  2. Place the bread in the oven to toast for 5-8 minutes or until the bread is a light brown color.
  3. While the bread is toasting, melt 2 tbsp of butter in a medium sized saucepan and when the butter has melted, add  2 tbsp of flour. Stir the flour to make a roux.
  4. Warm up the milk in the microwave for 2 minutes and pour it over the roux. Continue stirring until the milk thickens and make a thick white sauce. Season with salt and pepper, and add 1 cup of grated gruyere. Stir well.
  5. To assemble the croque monsieur, place a toast down. Spread some mustard, sprinkle some grated cheese ( about 1/4 cup), then place the slice of ham, sprinkle another 1/4 cup of cheese. Place another toast on top. Spread about 1/4 cup of white sauce on the top of the bread. Sprinkle another 1/4 cup of cheese.
  6. Repeat the same process for the rest of the toasts.
  7. Place the toasts back onto the large silpat and toast them for another 10 minutes at 400 or until the cheese is melted and golden.
  8. Meanwhile, warm up a small frying pan over medium high heat. Melt 1 tbsp of butter and when the butter is sizzling, crack an egg. and sizzle it.
  9. To serve, place the egg over the cheese toast, and eat the sandwich with a green salad in a mustard vinaigrette. Easy, Yummy and Conforting!!! Perfect for those winter months;-)

Bon Appetit and Happy Cooking!!!

Boursin Hash Brown Cupcakes


photo 4 I cannot remember where we were, but my husband ordered a Boursin Gratin. I am not usually a fan of potatoes but those were so fragrant that i had to try them. I was surprised by the taste. It had “un je ne sais quoi” that simply made me want to eat more. And it melted in my mouth…. It was so so good. Because I did not dare to ask the waiter what was the recipe, I tried to come up with mine. So here it is. My husband declares that they are out of this world. He is German, he knows his potatoes so i will believe him;-) I dare you to try.

Ingredients for 12 large cupcakes size:

  • 1 1/2 bag of frozen hash browns
  • 1 1/2 cup of heavy cream
  • 1 1/2 box of Boursin Cheese ( French Cream Cheese flavored with herbs and garlic) Cheaper at Costco!!!
  • 1 1/2 tbsp of garlic salt ( I used Lawry’s Garlic Salt)
  • 1/8 tsp of pepper

1. Defrost the hash brown by either placing the bags in your fridge overnight, or by placing the hashbrown in the large round mold, covering it with the octagonal silpat and microwaving it for 3 minutes.photo 1 2. In a large bowl, mix the cream, the Boursin cheese, the garlic salt and the pepper.

3. Then add the defrosted hash browns. Mix well.

4. Place this mixture into the opening of the large muffin pan that you would have placed on top of a medium perforated sheet. ( It is great for portion control;-) You do not need to spray any oil in the Demarle Cookware, however you will need to, if using any other mold.photo 2 5. And cook for 30 minutes at 400 or until the potatoes are a golden brown. You may need to cook longer if you are using tin muffin pan. Also do not forget to spray them with oil.photo 3 6. Voila!!!photo 5

Bon Appetit and Happy Cooking!!!

Boursin Hash Brown Cupcakes

  • Servings: 6-12
  • Time: 45 minutes
  • Difficulty: easy
  • Print
photo 5 Ingredients for 12 large cupcakes size:

  • 1 1/2 bag of frozen hash browns
  • 1 1/2 cup of heavy cream
  • 1 1/2 box of Boursin Cheese ( French Cream Cheese flavored with herbs and garlic) Cheaper at Costco!!!
  • 1 1/2 tbsp of garlic salt ( i used Lawry’s Garlic Salt)
  • 1/8 tsp of pepper
  1. Defrost the hash brown by either placing the bags in your fridge overnight, or by placing the hashbrown in the large round mold, covering it with the octagonal silpat and microwaving it for 3 minutes.
  2. In a large bowl, mix the cream, the Boursin cheese, the garlic salt and the pepper.
  3. Then add the defrosted hash browns. Mix well.
  4. Place this mixture into the opening of the large muffin. ( It is great for portion control;-) You do not need to spray any oil in the Demarle Cookware, however you will need to, if using any other mold.
  5.  And cook for 30 minutes at 400 or until the potatoes are a golden brown. You may need to cook longer if you are using tin muffin pan. Also do not forget to spray them with oil.
  6. Voila!!!

Bon Appetit and Happy Cooking!!!

Super Moist Meatloaf


 

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After a few days of absence, it was super nice to be home, see my family and enjoy the comfort of my bed. Though my day was busy getting back to customers, I was happy to return to my kitchen and cook a homey dinner. What to cook?? I figured since my husband outmost favorite is ground beef and potatoes, I decided to fix an American Meatloaf, Boursin Flavored Potato Casserole and Steamed Broccoli.

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Ingredients for 12 individual meatloafs:

  • 1 1/2 lb of lean ground beef
  • 2 cups of italian or regular bread crumbs
  • 1 small onion sliced very thinly
  • 1/8 cup of chopped parsley
  • 2 eggs
  • 1 can or 14.5 oz of tomato sauce ( or even diced tomatoes) 
  • 1/4 tsp of salt
  • 1/8 tsp of pepper
  1. Place all the ingredients into a large bowl.photo 3
  2. Mix well.photo 4
  3. Place the large cupcake tray onto a medium perforated sheet and fill each cupcake hole with the meat mixture.photo 2
  4. If you do not wish to cook them all, place the tray into the freezer and freeze the meatloaves overnight. When frozen, place them into a ziploc bag, and cook them in the oven as you need them. 
  5. If you are cooking them all. Place the tray into the oven and cook then for 30 minutes or for 40 minutes into a regular tin muffin mold when fresh, or 50 when frozen at 400.photo 4
  6. Serve sides of your choice. I served those meatloaves with Boursin Hash Brown Casserole. My family love, love them;-)photo 5

Bon Appetit and Happy Cooking!!!

Super Moist Meatloaf

  • Time: 45 minutes
  • Difficulty: easy
  • Print

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Ingredients for 12 individual meatloafs:

  • 1 1/2 lb of lean ground beef
  • 2 cups of italian or regular bread crumbs
  • 1 small onion sliced very thinly
  • 1/8 cup of chopped parsley
  • 2 eggs
  • 1 can or 14.5 oz of tomato sauce ( or even diced tomatoes) 
  • 1/4 tsp of salt
  • 1/8 tsp of pepper
  1. Place all the ingredients into a large bowl, and mix well.
  2. Place the large cupcake tray onto a medium perforated sheet and fill each cupcake hole with the meat mixture.
  3. If you do not wish to cook them all, place the tray into the freezer and freeze the meatloaves overnight. When frozen, place them into a ziploc bag, and cook them in the oven as you need them.
  4. If you are cooking them all. Place the tray into the oven and cook then for 30 minutes or for 40 minutes into a regular tin muffin mold when fresh, or 50 when frozen at 400.
  5. Serve sides of your choice. I served those meatloaves with Boursin Hash Brown Casserole. My family loved them;-)

Bon Appetit and Happy Cooking!!!

Berliner Curry Wurst


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Not many of people has the chance to travel the world, but since our family is multicultural ( my husband is German, I am French and we live in the US), we have traveled to Europe a few times over the past year. We have done it for two reasons: 1, to see our families of course, but also to teach our children our language and culture.

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Last year we decided to go Berlin. The kids had asked for years to go there to see the remnants of the war and learn about the history so we did. We learnt so so much. Though the city was still being rebuilt, we could imagine what it would have been like in war times. It was amazing, but it definitely compel you to reflect and ponder.

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photo 2So being in Germany also meant eating German food, which I am not a fan of. I don’t generally care for bratwurst and potatoes, but I was able to find some good food and I really enjoyed my time there.

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My husband introduced me to the national fare : Curry wurst. Curry wurst is very similar to our hot-dogs in the USA, they are sold at streets’ corners, and are very popular because they are good, fast to get and cheap.

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While we were in Germany, my family ate at least one a day because they loved it, and because it is nearly impossible to get a good one here in the USA unless you go to a true German restaurant ( not easy to find).

Well, the other night we had a few friends over and because, we often prepared more food than my guests can eat, there were a few wurst left-overs. The next day, rather than warming them up, and eating them with mustard or ketchup, my husband asked that I made that famous curry sauce to accompany his wurst.

There are tons of recipes out there, and not knowing which to choose, I decided to mix a bit of all of them. As a result, my curry sauce was, according to my husband, the true one. I will take his word;-)

Ingredients for 4 people:

  • 1 medium onion peeled and chopped thinly
  • bratwursts cooked and sliced thinly ( 6-8)
  • 1 tbsp of butter
  •  2 tbsp of curry
  • 1 tbsp of hot paprika
  • 1/8 tsp of cayenne pepper
  • 1/8 tsp of pepper
  • 1/4 tsp of salt
  • 1/4 cup  of sugar
  • cayenne pepper for added spice
  • 1 can of tomato and pepper jar.
  • 1 cup of water
  • 1/4 cup of red wine vinegar
  1. In a small saucepan, saute  the onions until they are translucent and golden.
  2. Add the water, the diced tomatoes and peppers, and all the spices.photo 1
  3. Bring the mixture to boil. When the sauce has come to boil, reduce the temperature and cook for a few minutes.photo 2
  4. Pour the content into a mixer, and puree the sauce.
  5. Pour the sauce back into the saucepan, and add the bratwursts that you would have sliced thinly.photo 4
  6. Cook for a few minutes (8-10) minutes or until they are warm and have absorbed some of that sauce.photo 5
  7. Serve in soup bowl, and eat on a buns ( as done in Germany) or with a pretzel stick. Yum!!!photo 2

Bon Appetit and Happy Cooking!!!

Chili-Lime Meatballs


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I love, love Asian food, but my husband is not a fan so when I cooked this recipe adapted from an old recipe book from The Pampered Chef and he liked it, I was really really happy because it is so hard to cook for this man;-)

I hope that you will love it too. It is easy to make, fast to cook and delicious.

Ingredients for about 5-6 people:

  • 1 pack of lean ground beef ( about 1.33lb)
  • 4 slices of bread or 1/2 cup of bread crumbs
  • 1/4 cup of milk
  • 2 eggs
  • 1/4 tsp of salt
  • 1/8 tsp of pepper
  • 4 tsp of Thai curry paste
  • 4 green onions diced very thinly

Chili-Lime Sauce:

  • 1/2 cup of soy sauce
  • 1/2 cup of honey 
  • 2 tbsp of toasted sesame seed oil
  • 1 inch of grated ginger
  • 4 garlic gloves pressed
  •  the zest of 1 lime
  • 4 tbsp of lime juice ( you may need 2 limes to get 4tbsp)
  • 4 tsp of Thai Red Curry 
  • 2 tsp of corn flour
  1. In a large bowl, place either the 1/2 cup of bread crumbs or the 4 slices of bread and pour the milk that you would have previously warmed up.
  2. With a fork, puree the bread.
  3. Add all the other ingredients to the bread and mix well. You can either use your hand, or a kitchen mixer.photo 1
  4. With a small scoop, scoop the meatballs and place them onto a deep flexipan that you would have placed onto a medium perforated sheet.
  5. Cook then for 15 minutes at the temperature of 400.photo 1
  6. Meanwhile prepare the sauce. In a small saucepan, mix all the ingredients and bring the mixture to boil.
  7. When the mixture has come to boil, turn the heat down and cook for a few more minutes or until the sauce thickens
  8. Place the meatballs into a large bowl, pour the sauce over them and mix well.photo 2
  9. Serve with steamed rice, and roasted asparagus seasoned with toasted sesame seed.photo 4Yum, and fast!!!

Bon Appetit and Happy Cooking!!!

Spicy Shrimps


photo 1This past Thursday, I hosted a Beer Dinner Cooking Class for several members of a beer dinner club. The event was not closed and therefore many other people were able to join in the fun. We had fun, and since many attendees told me that they wished to do that again, I will say that everyone had a good time as well. I hope  you will be able to join in the fun next time.

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I used the Culinary Hub Kitchen downtown to host the event, and divided the kitchen into 6 stations. The attendees were divided into the various stations. Everyone was responsible for one course of the meal to be shared at the end.

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Our “Chefs en Herbes” made the following dishes:

  • Bacon and Parmesan Stuffed Mushrooms
  • Apricot and Gorgonzola tartlets
  • Spicy Shrimps in Wontons Cups
  • Caesar Salad on Croutons Tartlets
  • Bacon Wrapped Pork Tenderloin with a Beer and Balsamic Reduction
  • Maple Roasted Brussels Sprouts
  • Boursin Potato Cupcake
  • And for the finale, we had The Chocolate Marceau with Sliced Strawberries.

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Today i would like to share with you the recipe of “Spicy Shrimps”. The recipe was adapted from The Beeroness.com blog.

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Ingredients to make about 60 bite-size appetizers:

  • 4 tsp of paprika
  • 10 garlic cloves either grated or minced
  • 2 tsp of chili powder
  • 2 tsp of red chili flake
  • 1/4 cup of tomato sauce
  • 1/2 cup of beer ( we used a blond, or light one)
  • 8 tsp of butter
  • 2 tbsp of honey
  • 1 tsp of pepper
  • pinch of salt
  • 2 lbs of raw shrimps, peeled, deveined
  • Olive oil. 
  • a pack of 60 wontons
  • Oil in a vaporizator
  1. Turn the oven to 400.
  2. Peel, and remove the tails of the shrimps. Place the shrimps into a colander and rinse them over running water.
  3. With a paper towel, pat the shrimps dry and place them into a bowl. Add 1 tbsp of olive oil, 1/2 tsp of salt, a dash of pepper and stir well to coat the shrimps.
  4. Place the shrimps onto a large flexipan that you would have placed onto a medium perforated sheet and cook them for 8 minutes at 400.
  5. Meanwhile, place 2 mini muffin pans onto two medium perforated sheets, and place a wonton in each muffin opening. Push the wontons in carefully so that the bottom will be flat, but be careful not to tear the wonton.
  6. Spray olive oil over the wontons. Cook the wontons for 6-8 minutes or until they have become a golden brown.
  7. When they are done, set them aside.
  8. Prepare the sauce for the shrimps.
  9. Melt the butter into a medium-sized saucepan.
  10. When the butter is starting to sizzle add the garlic. Stir and cook for a minute or 2.
  11. Add the other spices, then the tomato sauce and the beer. Mix well. Bring the mixture to boil, and when it has come to boil, turn it down and continue cooking until it reduces to half.
  12. While the sauce is cooking, chop the shrimps very small, and add them to the sauce.
  13. Spoon the spicy shrimps in the wontons cups and eat at once! Yum!!!photo 2

Bon Appetit and Happy Cooking!!!