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
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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!!!

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!!!

Beef Brochettes


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My husband is not a fan of many meats so it can be a challenge to cook him dinner. One of my favorite thing to eat is lamb but because he just hate that, it is not something I fix very often. This week, I thought I would fix those wonderful kebab for me and fix the same for him but with beef. He loved them!!! So here they are. I hope that you will try to fix them because there are so easy to make and they cook in a flash. The great part, you can actually season them however you feel like it;-)

Ingredients for about 12-15 brochettes:

  • 1/2 lb of ground beef
  • 1 small onion grated
  • 2 cloves of garlic pressed
  • 2 tbsp of fresh parsley
  • 1 tbsp of thyme, rosemary demarle herb blend from Demarle
  • 1 1/2 tsp of salt
  • 1/4 tsp of cayenne pepper
  • 1/4 tsp of pepper
  1. With a grater, grate the onion into a bowl.image
  2. Add all the other ingredients.image
  3. And mix well either in a kitchen mixer or using your own hands.image
  4. Scoop a bit of the mixture with your fingers that is about 2 tbsp in size and make an inch long brochette.image
  5. Place a wood stick in the center of the meat and place it on the large silpat, or even the grande flexipan that you would have placed on a large perforated sheet.image
  6. Cook the brochette for 15 minutes at 400.image
  7. Eat as they are, or with a sauce of your choice.image

Bon Appetit and Happy Cooking!!!

Sirloin Steak Topped with Boursin Cheese and Garlic Mashed Potatoes


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While prawns sounded amazing to me, you could bet that it was not anything my daughter and husband dreamt of eating. Knowing that they would not eat what I had planned for me, I planned to prepare a not so shabby dinner for them:

Quick garlic mashed potatoes, sirloin with melted Boursin and steamed dill green beans.

Ingredients for 3-4:

  • 6 potatoes
  • 2 cups of liquid, broth, milk, or cream
  • 1 tbsp of garlic, herb seasoning from Mrs. Dash
  • 1 tbsp of butter
  • 3 sirloin steaks
  • 3 tbsp of boursin Cheese at room temperature
  • salt and pepper
  1. Peel and cube 6 potatoes.
  2. Cook the potatoes as you would normally or place the potatoes into a large round mold with 1 tbsp of the garlic seasoning from Mrs. Dash, place the octogonal silpat on top of the round mold and cook the potatoes for 13-15 minutes in the microwave.
  3. Empty the potatoes into a large bowl, mash them.
  4. Microwave the liquid that you would be using ( cream, milk or broth).
  5. Pour the hot liquid over them while stirring. Season with salt and pepper if needed.
  6. Pour the potatoes back into the large round mold. Cover it with the octagonal silpat and cook for another 2 minutes to fluff up the potatoes.
  7. During that time, warm up 1 tbsp of butter in a large frying pan, and sauté the steaks when the butter is sizzling. Sprinkle salt and pepper. Cook for 2 minutes. Turn the steak and cook again for 2/3 minutes.
  8. When the steak is cooked to your liking, place it on individual plates, place a Tbsp. of Boursin cheese at room temperature on top the steak. Add the potatoes besides the steak, and the dill green beans and enjoy!

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They enjoyed it much more than they would have the  prawns;-)

Bon appetit and happy cooking!!!

Lasagna Cupcakes


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When you are hosting a cooking party for children, you have to be really prepared because they work quickly,  and they do not well with dead time. In light of this, I was looking for fun recipes that would be easy to make, good to eat and that would also occupy them for more than 1 minute. ;-)

As I  searched the net for recipes,  I found a recipe of Lasagna Cupcakes. I will tell you that the recipe title took me a bit by surprise. How can one make cupcakes with Lasagna? But after reading the recipe, i realized that the only cupcake part was the use of a cupcake mold.  Because the recipe sounded yummy, and easy to make, i decided to make those at the cooking class, and the kids love them! They not only loved the idea of making Lasagna Cupcakes, but they love, love to eat them well as well. Yeah!!!!

Ingredients for about 40 cupcakes:

  • 1 lb of lean ground beef or lean ground turkey
  • 1 tbsp of olive oil
  • 1 can of pasta sauce of 24 oz.  ( I used ragu traditional)
  • 2 tbsp. of tomato paste
  • 1 tbsp of sugar
  • 1 tsp of basil, rosemary mix from Demarle
  • 1 pack of wonton wraps of 12 oz.
  • 1 can of ricotta
  • 1 pack of cheddar cheese or any other cheese of your choice
  • 1/8 tsp of pepper
  • 1/4 tsp of salt

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In a frying pan, warm up the olive oil. When the oil is warm, add the meat and cook until it is no longer pink. Add salt, pepper, sugar, tomato paste and tomato sauce and mix well. Bring the mixture to boil, turn the heat down and cook for another 15 minutes.

Set 2 mini cupcake trays on a perforated sheet and set all the ingredients in bowls around you to allow easy access.

First place one wonton wraper in each cupcake opening. Then add 1 tsp of the meat sauce in each wonton. Add 1/2 tsp of ricotta on top of the meat. Sprinkle cheese over the ricotta. Then with a dough cutter of about 1 inch, cut circles. Place one circle on top of the cheese in each cupcake. Add meat, ricotta and cheese again. C’est tout.

Cook in a warm oven at 375 for 15- 18  minutes or until the edges are brown. Enjoy!!!

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Bon Appetit and Happy Cooking!!!

Yummy Chili Cheese Hot-Dogs


I am not much of hamburger and hot-dogs kind of girls, as I prefer to eat poultry, and fish but sometimes on occasion there is nothing better than a hot-dog or a hamburger. The key is to make everything homemade so that it tastes so much better. We had decided to fix hot-dogs yesterday for our dinner so I set out to make chili. The recipe that I used comes from the Doubleday Cookbook from Jean Anderson and Elaine Hanna.

Ingredients for the chili (6-8): 1 tbsp of olive oil, 1 lb of lean ground beef, 1 large purple onion very thinly, 1 cup of ketchup, 1 tbsp of chili powder, 1 tbsp of garlic powder or 1 fresh clove of garlic peeled and crushed, 1 tsp of dry mustard, 1 tsp of sugar, 1 tbsp of white vinegar,  salt and pepper to taste, 1/4 cup of water or more ( up to 1 cup if it is to thick), cayenne pepper.

Place 1 tbsp of olive oil in a frying pan and warm it up on middle-high heat. After a few minutes, when the olive oil is hot, add 3/4 of the diced onions and saute them. When the onions are becoming translucent, add the ground beef and cook while stirring until the meat turns brown. Then add the other ingredients, and mix well. Bring the mixture to boil, and when it has, lower the temperature and cook for 15 minutes. Add salt if necessary and cayenne pepper if you want it hot.

While the chili is cooking, grill the hot-dogs on a grill and prepare the condiments: place the remainder of the diced onion in  small bowl, place some grated cheddar cheese in a bowl or some American Cheese, take the mustard out, and let your guests prepare their own. First, sprinkle some cheese on the bread or place a few American Cheese, then place the hot-dog, drizzle some mustard on the hot-dog, spoon the chili on the hot-dog, sprinkle more cheese, and end with diced onion. Et Voila;-)

Bon Appetit and Happy Cooking!!!

Ground Beef Tacos a la Cecile;-)


If you know me, you will know that I like challenges. Life would be too boring if you were not setting up challenges or boundaries to cross. As I was shopping for my ingredients for my Mexican Dinner, I decided that I could make my own tacos and tacos seasonings.

Tacos:  from my reading, I learned that tacos are actually fried tortillas. Did you know that? I learned something today;-)

So you can decide to make your own tortilla as explained in one of my blog’s entry,

Ingredients for 8 tortillas: 6 oz of flour ( I used whole wheat flour), 1 tsp of salt, 1/2 cup of water.

In a bowl, mix the flour and the salt, and slowly add the water and mix well. Out of the dough, make a ball that you will cut in 8 pieces.  Roll each little balls out, and with a rolling-pin, flatten the ball to make a disk of about 9 inches. Repeat the process for each ball of dough.

Turn up the heat on your stove to medium/ high and cook your tortilla in a frying pan for 1 minute on each side. Do not use grease or fat!!!! Set aside.

Of course you can decide to buy the tortillas instead which is much quicker.

To make the tacos you will need  1/2 cup of olive oil, and the tortillas ( 1-2 per person).

In a large frying pan, warm up 1/4 cup of olive oil. Place one tortilla at a time and fry it one side for 1 minutes until it becomes golden, with a fork, or with tongs, turn the tortilla and fry it for 1-2 minutes as well. With a fork, fold the tortilla in half and hold it so that the tortilla will assume the shape of a taco. With a tong, remove the tortilla from the frying pan and rest it on a plate that you would have previously layer with paper towel. ( The towel will absorb some of the oil). Set aside until you have fixed the rest of the taco fillings.

The Meat Filling: 1 lb of ground beef ( I used ground sirloin), 1 tsp of dehydrated garlic powder, 2 tsp of paprika, 1 tsp of hot chili pepper, 1/8 tsp of salt, 1 tsp of butter, 1 tsp of flour, 1/4 cup of water., sour cream, 1 cup of cheddar cheese, 1/2 white onion chopped thinly, a few sweet red pepper chopped.

In a frying pan, melt 1 tsp of butter and when it starts to sizzle, throw in the ground beef. Cook the ground beef until it turns to a brown color. Add all the seasonings mentioned above ( garlic, chili pepper, salt, paprika) and stir well. Add the flour and the water and mix well. Turn the heat to high and bring to boil. Lower the temperature and cook for a few minutes. Season with salt and pepper if necessary.

To eat place the taco in your hands and fill it up as you wish. We filled it up this way:

ground beef, sour cream, chopped onions, chopped red pepper, cheddar cheese.

Yummy, isn’t it’-)

Bon Appetit and Happy Cooking!!!

Steak Gorgonzola with Goat Cheese and Sun-Dried Tomatoes Casserole


IF you don’t have a lot of time on your hands but want to impress your loved ones with dinner: Serve Steak! It requires little to no preparation, and if your steak is of great quality, you don’t even have to serve a sauce to accompany it.

I was running out of time this evening ( heard that before;-), and wanted to use the gorgonzola in my fridge so decided that it would be a great topping for my steak:

Ingredients for 4: 4 small beef tenderloins, 4 thin slices of gorgonzola, salt, pepper and butter.

In a large frying pan, melt 1 tbsp of butter. When the butter is sizzling, place the steaks and cook for 1 minutes on medium-high heat. Flip them over and cook them also for 1-2 minutes on medium-high. Cover the pan with a lid and cook for another 1-2 minutes or until the meat is cooked at the temperature that you like. Place the gorgonzola slices on each steak, cover the pan with a lid and cook for 1-2 minutes until the gorgonzola is melting and the steaks are cooked to your liking. Serve the steaks with a side of potatoes and fresh steamed vegetables. I served mine with glazed carrots, and a sun-dried tomato and goat cheese scallopped potato casserole.

Sun-dried tomatoes and goat cheese Scalloped Potato Casserole:

Ingredients: 6 big potatoes, 6oz. of goat cheese crumbled, 1/2 cup of sundried tomatoes puree or chopped very thinly, 2 cups of ( milk, skim milk, or cream), salt, pepper.

Peel the potatoes and slice them very thinly. Layer 1/3 of the potatoes in the large round mold. Sprinkle some salt, and pepper and add 1/3 of the goat cheese crumbled and the sundried tomatoes. Repeat this process twice so that you have three layers of poatoes, goat cheese, sundried tomatoes. Drizzle the liquid of your choice (I used heavy cream) over the potato casserole and place the casserole in a warm oven of 375 for 45 minutes ( the longer they cook, the softer and the better it tastes!)

Glazed Carrots: 2 bags of the colored carrots from Publix, 1 tbsp of brown sugar, 1 tsp of butter, 1/8 tsp of salt, 1/16 tsp of pepper.

Place the carrots in the round mold, sprinkle the brown sugar, salt and pepper on top of the carrot. Drizzle the melted better. Cover the round mold with the octogonal silpat and cook for 4 minutes.

Et voila!!!

Bon Appetit and Happy Cooking!!!

Mexican Pasta Casserole


Sometimes there is time to idle in the grocery store and dream of meals to fix, and other times,  time is so pressed that I have to just come up with something quick and easy to feed my family.

Yesterday was one of those night. My days was so crazy and so busy in fact that I did not have time to go the grocery store. Luckily there was a few things in my fridge…

Ingredients for 6-8: 1 lb of ground Italian sausage ( mild or hot), 1 can of tomato and green chili pepper, 3 cups of milk, 3 tbsp of flour, 2 tbsp of butter, 2 cups of Mexican cheese  blend, 1 cup of pepper jack cheese, 3 cups of dry pasta ( macaroni, penne…)

1. In a large frying pan, warm up 1 tbsp of olive oil. When the oil is hot, add the ground sausage and cook. Stir as the sausage cooks. Set aside.

2. Cook the pasta according to directions in boiling water or cook it the fast way using your demarle cookware: in a large round mold, empty 3 cups of dry pasta, 3 cups of water, and ½ tsp of salt. Cover the large round mild with the octagonal silpat and cook in the microwave for 10-12 minutes until they are still a bit al dente. Drain the pasta and set aside.

3. Meanwhile prepare the sauce for the pasta. In a small saucepan, melt 2 tbsp of butter, add 3 tbsp of flour and mix well to make a roux. When the flour is turning brown, add the warm milk and stir at medium temperature until it comes to boil. Cook for another 5 minutes until it thickens. Add the can of tomato ( drained of all its juices), 1 cup of shredded Mexican cheese, 1 cup of Pepper Jack, ¼ tsp of salt, 1/8 tsp of pepper and mix well.

Empty the cook pasta back into the round mold, add the cooked sausage and mix well so that the sausage is well dispersed throughout the dish. Empty the sauce into the pasta and stir to make sure that the cream is  well incorporated. Top the dish with the remainder 1 cup of cheese and cook in the warm oven of 375 for 30 minutes.

Serve with a salad. Et voila!!!

Bon Appetit and Happy Cooking!!!