Rosti Potatoes


IMG_1199

If you have attended one of my cooking classes, you will have heard of my husband because I speak of him often.. Why? because he is the reason I have to fix two dinners each night, and why I love my demarle cookware so much because it allows me to cook everything so quickly and the clean-up is so fast!!!

This evening my husband wanted to eat Meat Salad and Rosti Potatoes. He fixed the meat salad himself and was going to grate the potatoes to fix his rosti potatoes, when I offered to make them for him. If you have never made Rosti Potatoes, you should try them. There are quite yummy. They are very crisp on the outside and soft on the inside. They are usually made in a frying pan, but made in the deep flexipan, or in a metal cookie sheet, will be a much easier and healthier option.

Ingredients for 8 people:

  • 1 package of frozen hash brown  of about ( 30 oz. ) to be found in the frozen aisle section
  • 1 package of 6 cheese Italian cheese ( 8 oz. )
  • 1 stick of butter melted completely ( in the microwave for 4 minutes)
  • 2 tbsp of roasted garlic and chives spice from Demarle
  • 1 medium size onion or two small ones diced thinly.
  • 1/2 tsp of pepper
  • 1 tsp of salt or more to taste
  1. Turn the oven to 425.
  2. To thaw out the frozen hasbrown, place them in the fridge the day prior to cooking the dish, or place the content of the package into the large round mold, cover the mold with the octogonal silpat and microwave it for 6 minutes. Set aside.
  3. Cut the butter and place it into a small bowl. Cover the bowl with something so that it will not splash out.I am using my octogonal silpat ;-)
  4. Pour the potatoes in a very large bowl, add the diced onion, salt, pepper, cheese, melted butter, the demarle spices and mix well.IMG_1195
  5. Place the grande flexipan onto the large perforated sheet and empty the content of the bowl onto the flexipan. If you do not have this cookware, use a very large cookie sheet and spray it with olive oil. With a spatula, pat the potatoes down.IMG_1196
  6. Place the pan into the oven on the top tier and cook the potatoes for 30minutes. They will be nicely crispy IMG_1197and brown on both sides:-)IMG_1203
  7. Eat as a side to whatever you are fixing. At our house, it was Meat Salad ( only German can understand….), but I know you guys can come up with other sides;-) Yummy, simple, and cheap.

IMG_1201

Bon Appetit and Happy Cooking!!!

Rosti Potatoes

  • Servings: 8 people
  • Time: 30 minutes
  • Difficulty: Super Easy
  • Print

IMG_1199

Ingredients for 8 people:

  • 1 package of frozen hash brown of about ( 30 oz. ) to be found in the frozen aisle section
  • 1 package of 6 cheese Italian cheese ( 8 oz. )
  • 1 stick of butter melted completely ( in the microwave for 4 minutes)
  • 2 tbsp of roasted garlic and chives spice from Demarle
  • 1 medium size onion or two small ones diced thinly.
  • 1/2 tsp of pepper
  • 1 tsp of salt or more to taste
  1. Turn the oven to 425.
  2. To thaw out the frozen hasbrown, place them in the fridge the day prior to cooking the dish, or place the content of the package into the large round mold, cover the mold with the octogonal split and microwave it for 6 minutes. Set aside.
  3. Cut the butter and place it into a small bowl. Cover the bowl with something so that it will not splash out.
  4. I am using my octogonal silpat;-)
  5. Pour the potatoes in a very large bowl, add the diced onion, salt, pepper, cheese, melted butter, the demarle spices and mix well.
  6. Place the grande flexipan onto the large perforated sheet and empty the content of the bowl onto the flexipan. With a spatula, pat the potatoes down.
  7. Place the pan into the oven on the top tier and cook the potatoes for 30minutes. Eat as a side to whatever you are fixing. Yummy, simple, and cheap!

Bon Appetit and Happy Cooking!!!

If you like what you read or see, please share;-) Merci beaucoup!!!

Caramel Rice Pudding


IMG_0975

If you were to close your eyes and think of childhood dishes, what would it be? For me, it would have to be crepes and Caramel Rice or Polenta Pudding. I still see my mom boiling the rice, or the polenta in the vanilla flavored milk. I still see her stirring the caramel and pouring the polenta or the rice pudding in the caramel. It would bubble up and almost spill over the dish. It smelled so good and looked so yummy then, that it was hard to wait another 10 minutes for the dish to bake in the oven.

Though I dreamed of this dish for ever, I never prepared it because it was made with rice or polenta and because it is not exactly a light dessert. At my age, I tend to gravitate to lighter dessert. Those that are not so heavy on your stomach, and those that not do so much damage to your waste line;-)

This weekend, however, in light of stepping up my diet and including more starch in my diet ( i have been having problem of low blood pressure, and hypoglycemia),  I decided fix Caramel Rice Pudding.

As i was fixing the various steps, I found it really difficult not to devour the rice pudding before it was completely finished….IMG_0015

Ingredients for a dish for 8-12 people:

  • 250 gr. or 1 cup of rice
  • 1 liter or  about 4 cup of whole milk
  • 100 gr. or about 1/2 cup of sugar
  • 2 tbsp. of vanilla extract
  • 5 yolks
  • 100 gr.  or about 1/2 cup of raisins
  • 100 gr. or about 1/2 cup of sugar
  1.  Place the rice, sugar, vanilla extract and milk in a large pot. Mix well and cook over a medium-high heat until it comes to boil.IMG_0009
  2. Then turn the oven to 400, and when the temperature has reached its temperature, place the pot in the oven and let the rice cook for 15 minutes.
  3. While the rice is cooking, place another pot over the stove, add 100 gr. of sugar,  and turn the heat to medium-high. DO NOT STIR!!!IMG_0010
  4. When the sugar is starting to melt and becoming golden amber color, start stirring. Let the sugar melt completely into a golden caramel.
  5. Either pour the caramel into a dish of your choice, or leave it into your pot if you don’t want to present your dessert. I used the scalloped Square mold from Demarle because the caramel does not stick in it and it makes a beautiful cake!!!IMG_0011
  6. Add 100 gr of sugar, the raisins and the 5 yolks to the rice pudding and stir well.IMG_0012
  7. Pour in the rice pudding a top the caramel. Do not stir.IMG_0013
  8. Place the pot, or the dish back into the oven, in a water bath of about 1/2 inch,  and cook the rice for another 10 minutes. IMG_0014YUM!!!! Try not to eat all at once when taking it out of the oven;-).
  9. Before eating, invert the cake to show off. IMG_0015

Caramel Rice Pudding

  • Servings: 6-8 persons
  • Time: 25 minutes
  • Difficulty: Easy
  • Print
IMG_0975

  • Ingredients for a dish for 8-12 people:
  • 250 gr.  or 2 cups of rice
  • 1 liter or 4 cups of whole milk
  • 100 gr. or about 1/2 cup of sugar
  • 2 tbsp. of vanilla extract
  • 5 yolks
  • 100 gr. or about 1/2 cup of raisins
  • 100 gr. or about 1/2 of sugar
  1. Place the rice, sugar, vanilla extract and milk in a large pot.
  2. Mix well and cook over a medium-high heat until it comes to boil.
  3. Then turn the oven to 400, and when the temperature has reached its temperature, place the pot in the oven and let the rice cook for 15 minutes.
  4. While the rice is cooking, place another pot over the stove, add 100 gr. of sugar and turn the heat to medium-high. DO NOT STIR!!!
  5. When the sugar is starting to melt and becoming golden amber color, start stirring. Let the sugar melt completely into a golden caramel.
  6. Either pour the caramel into a dish of your choice, or leave it into your pot if you don’t want to present your dessert.
  7. When the rice has cooked for 15 minutes, add the sugar, vanilla extract, raisins and yolks and mix well.
  8. Pour the rice pudding mixture atop the caramel. Do not stir. Place the pot, or the dish back into the oven and cook the rice for another 10 minutes. YUM!!!! and try not to eat all at once;-)

Bon Appetit and Happy Cooking!!!

If you like what you see and read, please share;-) Merci Beaucoup!

Meyer Lemon and Poppy Seed Pound Cake


photo 2

One of my customer asked if my mold would hold a pound cake and how long it would take for it to bake. Since I am not one that bakes a lot of pound cakes, i decided to fix a few so as to check those details and also to find the best recipe ever. I will say that my favorite pound cake comes from the blog page entitled Plain Chicken. I did change a few things. I needed to reduce the quantities and I substituted butter to the shortening she had listed in the recipe ( not fan of this). Anyway, try it, it is delicious;-)

photo 1

Ingredients for one Pound cake:

  • 1 cup or 2 sticks of butter
  • 2 cups of granulated sugar
  • 2 cups of flour
  • 2 tsp or 10 gr. of baking powder
  • 2/4 tsp of salt
  • 4 eggs at room temperature
  • 2/3 cup of milk
  • 4 tbsp of lemon juice or about the juice of one entire lemon
  • the zest of one lemon
  • 4 tbsp of poppy seeds
  1. Turn the oven to 350.
  2. In a large bowl, mix all the dry ingredients ( flour, salt, baking powder and poppy seeds) and set aside.
  3. In a mixer, place the butter and the sugar and beat until it has doubled in size and is very fluffy.photo 1
  4. Add the dry ingredients in three additions alternating with the milk. Mix well in between each addition.
  5. Mix in the lemon zest and the lemon juice.photo 2
  6. Pour in the mold of your choice. I chose to use the sunshine mold. Make sure that you leave an inch off the top so that the cake will not overflow. 
  7. Bake in the oven at 350 for 55 minutes ( you may cook it a little more times if you are using a tin or a glass bakeware. Demarle bakeware seems to bake things much quicker. Also all oven cook at different temperature so you may need to check for doneness with a toothpick.
  8. Eat as such, or with sides of your choice;-) Yumm….

photo 3

Bon Appetit and Happy Cooking!!!

Meyer Lemon and Poppy Seed Pound Cake

  • Servings: 12
  • Time: 75 mins
  • Difficulty: easy
  • Print

photo 2

Ingredients for one Pound cake:

  • 1 cup or 2 sticks of butter
  • 2 cups of granulated sugar
  • 2 cups of flour
  • 2 tsp or 10 gr. of baking powder
  • 2/4 tsp of salt
  • 4 eggs at room temperature
  • 2/3 cup of milk
  • 4 tbsp of lemon juice or about the juice of one entire lemon
  • the zest of one lemon
  • 4 tbsp of poppy seeds
  1. Turn the oven to 350.
  2. In a large bowl, mix all the dry ingredients ( flour, salt, baking powder and poppy seeds) and set aside.
  3. In a mixer, place the butter and the sugar and beat until it has doubled in size and is very fluffy.
  4. Add the dry ingredients in three additions alternating with the milk. Mix well in between each addition.
  5. Mix in the lemon zest and the lemon juice.
  6. Pour in the mold of your choice. I chose to use the sunflower mold. Make sure that you leave an inch off the top so that the cake will not overflow.
  7. Bake in the oven at 350 for 55 minutes ( you may cook it a little more times if you are using a tin or a glass bakeware. Demarle bakeware seems to bake things much quicker. Also all oven cook at different temperature so you may need to check for doneness with a toothpick.
  8. Eat as such, or with sides of your choice;-) Yumm….

Bon Appetit and Happy Cooking!!!

Kartofel Salat or German Potato Salad Made Easy


photo 1

If you have attended one of my cooking class or read my blog, you will know that I often joke about my German husband liking his potatoes so much. He is well aware so when this week-end he heard on the Today’s Show that Potatoes were regarded as a super food and that it was better to eat one medium baked potato than 2 bananas, he teased, teased and teased me some more.
What he failed to mention, however, that those potatoes needed to be eaten without additional ingredients to have the benefits mentioned ( hard to do!!!), but I guess i need to let him enjoy his bragging rights for a while;-). Because I was unable to find the link to the video, I will share with you an article that I found while looking for it. Very interesting;-). The article entitled “The Ultimate Wonder Food” was published on The Daily Mail almost a year ago.

In his honor, I will share with you one of his favorite potato recipe: The German Salad, or also called Kartofelt Salat made the easy way.

Ingredients for 6 people:

  • 6 medium sized potatoes ( I like the Yukon Gold)
  • 1 cup of beef broth
  • 1 small white onion chopped very thinly
  • 1/2 cup of olive oil
  • 1/4-1/2 cup of white vinegar ( it will depend on your taste, personally I like to use 1/2 cup).
  • 1 tsp of salt
  • 1/8 to 1/4 tsp of pepper
  • a bundle of fresh parsley chopped, or about 2-3 tbsp. of chopped parsley (optional)
  1. Cook the potatoes in boiling water until they are cooked, but firm or place them into the large round mold, place the octogonal silpat on the top of the mold and microwave them for 12-13 minutes ( it will depend on your microwave).photo 1
  2. When the potatoes are cooked, grab one with a kitchen towel, peel the skin and slice it thinly into a large bowl.photo 2
  3. Warm up 1 cup of broth and pour it over the potatoes.
  4. Then add the olive oil, the white vinegar and the chopped parsley and mix well.
  5. Let the salad sit for a good 15 minutes so that the potatoes will have a chance to absorb the dressing. Et voila!!! Simple, easy and almost as good as the original one cooked in water.

Bon Appetit and Happy Cooking!!!

Kartofel Salat or German Potato Salad Made Easy

  • Servings: 4-6
  • Time: 30 mins
  • Difficulty: easy
  • Print

photo 1

Ingredients:

  • 6 medium sized potatoes ( I like the Yukon Gold)
  • 1 cup of beef broth
  • 1 small white onion chopped very thinly
  • 1/2 cup of olive oil
  • 1/4-1/2 cup of white vinegar ( it will depend on your taste- personally I use 1/2 cup)
  • 1 tsp of salt
  • 1/8-1/4 tsp of pepper
  • a bundle of fresh parsley chopped, or about 2-3 tbsp of chopped parsley (optional)
  1. Cook the potatoes in boiling water until they are cooked, but firm or place them into the large round mold, place the octogonal silpat on the top of the mold and microwave them for 12-13 minutes ( it will depend on your microwave).
  2. When the potatoes are cooked, grab one with a kitchen towel, peel the skin and slice it thinly into a large bowl.
  3. Continue the process until you have used all the potatoes.
  4. Chop a medium sized onion and add it to the sliced potatoes.
  5. Warm up 1 cup of broth and pour it over the potatoes.
  6. Then add the olive oil, the white vinegar and the chopped parsley and mix well.
  7. Let the salad sit for a good 15 minutes so that the potatoes will have a chance to absorb the dressing. Et voila!!! Simple, easy and almost as good as the original one cooked in water.

Bon Appetit and Happy Cooking!!!

 

 

Steamed Rice


 

photo 3
Would you like to cook your rice in less than 15 minute mess free? I  have the solution. Use your round mold to steam your rice. You can flavor your rice any way your want, by adding any spice to the water, or by even substituting the water with broth, tomato juice, and even coconut milk.

Ingredients for 6 people:

  • 2 cups of rice
  • 4 cup of water
  • 1/4 tsp of salt
  • 1 tbsp of olive oil, or butter
  1. Place the rice, water and salt into the large round mold. Place the round mold onto a plate. Cover the mold with the octogonal silpat and cook the rice for 13-15 minutes. It will depend on the rice that  you will use and the microwave as well. At 10 minutes, remove the octogonal and fluff up the rice. Add either a tbsp of olive oil, or butter and continue cooking for another 3-5 minutes making a total of 13-15 minutes. Easy and mess free!!!

Bon Appetit and Happy Cooking!!!

 

Maple Syrup Flavored Brussells Sprouts



Image

My mom was a great person, and a great cook. What I hated about her, however, is that she believed we needed to eat a little bit of everything on the premises that all food brought various vitamins and nutrients. That is the reason why she served us many vegetables, and other food such as  liver  because it was good for us. For example, liver and spinach were good for iron, oranges for their vitamin B.  etc cetera…

I will tell you that even though she was a fabulous cook, I did not always like her cooking. One of the thing I really disliked as a child in fact was Brussels sprouts. They were bitter, smelled awful , and they were not gentle to my stomach.
It took me many years to cook them when I got married. I cannot remember exactly why I cooked them again. I think my husband liked them (in fact it is one of the very few vegetables he likes and will eat).
My children never liked them, but to follow the tradition, they had to eat them because  eating vegetables is good for you.

However it did not matter how often, or how different I served them. Both my children hated them, making faces with every bite they took.

What happened one day really came as a surprise. Lisa and I were grocery shopping one day, and I picked up a bag of Brussel Sprouts. I surely thought that if she was going to comment on my choice, she was going to scream why I would choose to pick them. But she did not. Instead of a statement of disgust, she actually inquired to see if they were for us, and when I told us that they were not, she gave a sigh, looked pitiful and said: Mom , can you get some for us. Really???? Had I heard right? really ??? I was shocked!!!
All I can say is that you she probably likes them because i am using bacon and maple to flavor them, and I am using my demarle mold to steam them which makes them so much better, and so much tastier!

image

Ingredients for 4-6 people:

  • a bag of brussel sprouts ( about 12oz)
  • 2 tbsp of bacon bits from costco
  • 2 tbsp of maple syrup
  • salt 
  • pepper
  • 1 tbsp of olive oil
  1. Place the brussels sprouts in the sink filled with water and a tbsp of white vinegar.
  2. Cut the stem of the Brussel sprout, and peel the first and maybe the second leaf of the sprout. Repeat with each sprout.
  3. Cut each Brussel sprout in half, and place them into the round mold.
  4. Add the bacon bits. Place the octogonal silpat on top of the round mold to cover the round mold and place it in the microwave to cook for 5 minutes. Meanwhile turn the oven to 425.image
  5. When the Brussels sprouts are cooked. Pour the maple syrup and the olive oil over the Brussel sprouts and stir.image
  6. Place a large silpat over a large perforated sheet and spread the Brussels sprouts over the silpat.image
  7. Place them into the oven and cook for another 8-10 minutes or until they are getting a golden color.
  8. Enjoy!!! I know my sweet daughter does. I hope that your family and children will enjoy them :-)image

Bon appetit and happy cooking!!!!

Le Marceau or Scrumptious Chocolate Cake


photo 2

I should have posted this dessert months ago, but time has been so scarce that it is seeing only the light of the day today. I know many of you have asked to get this recipe, so here it is;-) A Vos fourneaux mes chers amis!!!

On birthdays, we are expected to invite the whole family over to celebrate the event. I never understood why, but I have gone along this tradition ever since I have been married to my husband. So since I am to cook, and since we are celebrating someone special, i always always ask what my husband, son, or daughter wish to eat on their special day.

When my oldest child  Lisa  turned 18 this year, she requested the following : Beef Wellington, Macaroni and Cheese Appetizers, a chocolate dessert and anything in between. I figured the rest out making sure it would please her. I think we had macaroni and cheese appetizers bites, mini crab cakes, truffle flavored potatoes, green beans and a very very yummy dessert.

photo 1

She loves chocolate mousse and love decadent desserts like me so i thought i would bake a cake out of the wonderful book of Stephane Glacier called Le Marceau from hi s beautiful bool called Tartes, Gouters, and Entremets.

I adapted his recipe since it was designed to make 4 cakes, and not everything turns out the same with American ingredients and ovens.

Chocolate Cake:

  • 57 gr. of yolk
  • 50 gr. of sugar
  • 20 gr. of dark chocolate cocoa
  • 29 gr. of flour
  • 57 gr. of egg whites
  • 12 gr. of sugar
  • 20 gr. of butter

Praline Crunch:

  • 175 gr. of pralin ( recipe here).
  • 63 gr. of milk chocolate
  • 8 gr. of hazelnut oil to be found at the fresh market ( or any fancy grocery store)
  • 125 gr. of feuillantine ( very thin waffer from France, if you do not have any, you may replace with cigarette russes ( it will not be as good, but it will work).

Mousse au chocolat:

  • 20 gr. of water
  • 100 gr. of sugar
  • 67 gr. of yolk
  • 100 gr. of eggs
  • 235 gr. of chocolate ( preferably 65% cocoa (I like Ghiradhelli)
  • 340 gr. of heavy cream

Vanilla Syrup:

  • 125 gr. of water
  • 100 gr. of sugar
  • 2 gr. of vanilla extract

Chocolate Glaze:

  • 125 gr. of heavy cream
  • 100 gr. of Syrup ( 60 gr. of sugar, 40 gr. of water brought to boil)
  • 25 gr. of glucose or corn syrup
  • 300 gr. of dark chocolate chips such as bittersweet Ghiradhelli.

First we want to prepare the cake so that it will completely cold when we will assemble to cake.

  1. Beat the egg whites with 12 gr. of sugar until they are forming hard peaks. Set aside.
  2. Place the egg yolks in a kitchen mixer and beat the egg yolks with 50 gr. of sugar until they are foamy and have doubled in volume. Set aside.
  3. Place the butter in a small bowl and microwave for 30 seconds or until it is completely melted. Set aside.
  4. Add 1/3 of the egg whites into the egg yolk mixture carefully so as not to deflate the egg whites.
  5. Mix the flour, cocoa and add it to the egg white/ egg yolk mixture.
  6. Add the rest of the egg whites to it.
  7. Slowly mix in the melted butter.
  8. Pour the batter into a medium round that you would have placed on a medium perforated sheet, and cook in a warm oven of 320 for 20-25 minutes (or until the tooth pick comes out clean).
  9. When the cake is cool. Unmold it from the round mold. photo 2
  10. Slice it in half and set it aside.photo 3
  11. Let’s do the syrup as well since it needs to cool: place 100 gr of sugar, 125 gr of water, and 1 tbsp of vanilla extract into a small saucepan and bring to boil. When it has, turn the heat off and set it  aside to cool.
  12.  Let’s prepare the Praline Crunch: Place the chocolate into a small bowl and microwave it for 60-90 seconds or until it is melted and fluid.
  13. Pour this chocolate into a kitchen mixer. Add the pralin, the hazelnut oil and the feuillantine and pulse a few seconds so as to make a paste like texture.
  14. Place the metal round onto a medium silpat that you would have placed on a perforated sheet.
  15. Pour the praline croustillant inside the metal round and spread it out evenly. Place it in the fridge to cure.
  16. Prepare the mousse: in a small saucepan place the water and 100 gr of sugar and cook over high temperature. Cook until you are starting to see large bubbles or your thermometer is showing 118c.photo 4
  17. Mix the egg yolks, and eggs into a kitchen mixer until they are becoming foamy. Slowly pour the syrup while you are still beating the eggs. And beat on high until the mixture has cooled down completely.
  18. Set aside.
  19. Meanwhile place the chocolate into a medium sized bowl and cook for 90 seconds to 2 minutes until it is melted and free if lumps. You may need to add 30 more seconds to get to the right consistency. Set aside.
  20. In another kitchen mixer, beat the cream into a soft peak whipped cream.
  21. With a spatula carefully fold in the whipped cream into the chocolate.
  22. Whisk the mixture to get an even mixture.
  23. Add the egg mixture and mix well until the mixture is homogeneous.
  24. Yeah, now it is time to assemble the cake!! With a spatula, spread a bit of the mousse atop of the pralin layer.
  25. Pour the syrup into a rectangular cookie sheet and soak up the cake with that syrup. You will need to either turn the cake, or pour some on top of the cake to make sure that the cake is throughly soaked with that syrup.
  26. Place one cake on top of the mousse. Press hard so as to glue the cake to the mousse.
  27. Top the cake with 1/2 of the mousse.
  28. Place the other half of the cake.
  29. Cover the cake with the remainder of the mousse.photo 2
  30. Place the cake in the freezer to set at least one hour.
  31. Meanwhile prepare the chocolate glaze. In a microwavable container, pour in the cream, syrup, and the glucose and cook for 1 minute in the microwave or until it is hot. Pour the mixture over the chocolate chips that you would have placed into a bowl. Let the mixture sit for a while to let the chocolate chips melt on their own.
  32. After 1-2 minutes, start stirring. Let the mixture cool a bit before glazing the cake.
  33. Place the cake onto a cooling rack, and pour the ganache over the cake.
  34. Collect the ganache that dripped down and pour it over the cake again. Be careful to only use “clean ganache” without cake debris so that the cake will look shiny and even.
  35. Place the cake into the fridge to cool.
  36. Decorate the cake as you wish. I used vanilla flavored macarons;-)photo 4
  37. Et voila!!! Miam , miam. Definitely one of the best cake I have ever made!!! Merci Stephane!!!

photo 5

Bon Appetit and Happy Cooking!!!