Kartofel Salat or German Potato Salad Made Easy


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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

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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


 

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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



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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!

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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!!!!

Pork Pot Stickers


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I cook many things at home because I am very curious.  And if something appeals to me I want to try it. But because my husband does not stray much from his favorite ( potato, pasta and German food), it is difficult to cook new things for him. So when there is something out there, different that he likes, I will jump on it and make it;-)

I love Asian Food, I love sushi and Thai. Since he will not eat sushi, we occasionally eat thai food though we have to really twist his arms and help him turn left to the Thai Place, and not to the right to his favorite German restaurant Gerhard’s:-)

There he will order two things, Pork Pot stickers and Beef Pasta stir fry.

I have not tried to fix the latter because the pasta are quite different and I am not sure that i could duplicate that, but since Pot Stickers are well liked at our house, I decided one day that I would try my hands at it. And I will say that they are so easy to make, yummy, really cheap and and and…………they can be frozen to be used at a later time;-)

If you try to make them, give your self some times because they will make a large bunch and it takes a bit of times to make the “ravioli”.

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Ingredients for about 80:

  • 1 bag of brocoli slaw
  • 12 oz or 1 pack of ground chicken, turkey or pork(today I used pork).
  • 3 tbsp of fresh ginger grated
  • 2 garlic cloves pressed
  • 2 egg whites
  • 1/4 tsp of salt
  • 1/8 tsp of pepper
  • 1 pack of wontons

Ingredients for the sauce:

  • 1/2 cup of soy sauce
  • 2 tsbp of rice vinegar
  • 1 tbsp of hoisin sauce
  • 1 tsp of toasted sesame oil
  1. Steam the brocoli slaw according to directions, (or place it into the large round mold, place the octogonal silpat on top of that and cook it for 5 minutes.) Let it cool.
  2. When the brocoli is cold, chop it.
  3. Place it into  a large bowl, add the meat, all the other ingredients and mix well.photo 1
  4. Place the rectangular roulpat on your counter and lay as many wonton on it as you can. Place about a teaspoon  of the meat mixture in the middle of each wonton.photo 2
  5. With a silicone brush, wet the sides of each wonton with water and close the wontons to make a triangle.photo 4photo 3
  6. If you do decide to freeze them, place them flat on a large silpat that you would place on a large perforated sheet. Make sure that they are not touching or they will stick to one another and it will be impossible to separate them as they are very fragile.  Freeze them as such and when they are frozen, place them in a ziploc bag to keep for later use. 
  7. Place a large frying pan on the stove, melt one tbsp of butter and when the butter is sizzling, place as many wontons as you can in the pan.
  8. Sear them for a minute and then turn them.photo 5
  9. Throw 1/4 cup of water over the pot stickers and place the lid over them. Cook them for 5 minutes.
  10. Meanwhile prepare the sauce that goes with it.photo
  11. Eat while they are warm. photo 1

Bon Appetit and Happy Cooking!!!

French Green Bean Salad in Maple Dressing


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Do you have teenage children? I do, I have two. And though I hate that they are grown already and soon ready to leave me, i do enjoy the fact that they are driving on their own. It has truly been a blessing having my daughter drive herself and her brother to school and run errands for me. And run errands, she does… every day. The other day i sent her to get some French green beans for a cooking class and in spite of finding some, she bought some regular green beans, not quite the same taste, or texture. I cooked them the same way I would have my French green beans, but i was not too too satisfied. Any way, we cooked them, we ate them and there were gone.

Because I had another bag in the fridge, i decided to fix a salad with them. Growing up in France, we often had green beans salad with fresh sliced onions. I never was fond of it, that is why I decided that i could use cooked onions instead. I also added maple syrup to my vinaigrette to sweeten the taste of the vinaigrette = Bingo;-) I loved, loved, loved it. I hope that you will give it a try.

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Ingredients for 4-6:

  • 1 bag of green beans ( about 16 oz.)
  • 2 tbsp of Dijon Mustard ( or other strong mustard)
  • 2 tbsp of champagne vinegar
  • 2 tbsp of olive oil
  • 1 tbsp of maple syrup ( good quality)
  • 1/8 tsp of salt
  • 1/16 tsp of pepper
  • 1-2 tbsp of olive oil
  • 1 small onion or 1/2 of a large onion to make 1/4 cup of caramelized onions.
  1. Drop 1-2 tbsp of olive oil into a large frying pan and heat it up until it is starting to sizzle. Add the chopped onion and saute it for a few minutes stirring constantly.
  2. Reduce the heat and continue cooking the onions until they are becoming an amber color. It will take at least 8-10 minutes. Sprinkle a bit of salt and pepper, stir and set aside to cool.
  3. Rinse the green beans, trim the ends and place them in the round mold. Place the octogonal silpat  on the large round mold. Place the round mold on the microwave and cook it for 4 minutes.
  4. When the beans are cooked, let them cool. Cut them in 1/2 inch.
  5. In  a large bowl, mix all the ingredients to make the dressing ( oil, olive oil, salt, pepper, maple, mustard). Add the cut beans and the caramelized onions and mix well.

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You may add 1/4 cup of toasted pecans, 1/4 cup of gorgonzola cheese crumbled, and 1/4 cup of cranberries ( that you would have previously soaked in water for 2 minutes) for extra flavor and for variation. 

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Well, i have to say that this salad was a winner at my table, even my son and husband went for second. Yeah!!!! And I have enjoyed it so much myself that I have been eating it for dinner and lunch these past 2 days.

I know that i will be serving it for Thanksgiving, easy fast and still yummy;-) I hope that you will give it a try.

Bon Appetit and Happy Cooking!!!

Creamy Pan-Roasted Potatoes


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It has been a while since I posted a potato recipe. I still cook  them ( a lot I will say), but since they are often the same, or not presentable for pictures I have not shared them. I thought I would share this recipe I fixed a few days ago. My husband loved them so much that he kept on raving about them ( and almost did not share them with his two children…)

Ingredients for 2-4 people:

  • 1 bag of tiny new yellow potatoes
  • 2 tbsp of butter
  • 1/4 cup of heavy cream
  • 1 tbsp of fresh or dry parsley
  • salt and pepper to taste
  1. Place the potatoes in the colander and run water over them to clean them.
  2. Place the potatoes in the round mold, place the octogonal silpat on top of the round mold and microwave for 5-7 minutes or until they are cooked, but still firm.photo 1
  3. Cut them in half. OR CUT THE POTATOES IN HALF FIRST, THEM MICROWAVE FOR 3-5 MINUTES. 
  4. Place a large frying pan over the stove at medium high temperature and melt the butter. When the butter is melted and is sizzling, add the cut potatoes. photo 2
  5. Cook the potatoes for 5-7 minutes or until the potatoes are roasted to your liking. photo 3
  6. Add the cream, the parsley and season with salt and pepper.
  7. Cook until the cream is boiling. Season with salt and pepper. photo 4Serve with whatever you are eating. My family had steamed broccoli and kobe steaks.photo 1

Bon Appetit and Happy Cooking!!!

Cook for another 5 minutes unt

Pretty Salmon


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A few weeks ago my sister-in-law gave me a cookbook entitled the Happy in the Kitchen by Michel Richard. She said that she thought of me when she saw the book for three reasons. The primary reason was because the title of the cook reminded her of my signature ” Bon appetit and Happy cooking” . The second reason she purchased the book was because she noticed that there were silpats and fleximolds on the pictures of the preface. Finally she bought the book because it presented very uncommon but fun ” out of the box'” recipes and thought I could find some inspiration in it. Well she was right:-)
I love cookbooks!!!  But will only buy cookbooks that have beautiful picture and that present challenging out of the box recipes. In my collection I have many books from Stephane glacier, Thomas Keller,  Gordon Ramsey, Alain Ducasse and Christophe Michalak.. fun, fun, fun.

Yesterday in search of an inspiration for our dinner, or for a dessert I lingered over the book that she gave me. There were so many recipes I would have loved to make but settled on the salmon only because I had all the ingredients st home.

Ingredients for 2-4:

  • A bundle of fresh green asparagus ( normal sizes, not too thin, or too large)
  • A thick salmon filet of about 16 inches in length
  • olive oil
  • Salt
  • Pepper

Lemon Beurre Blanc Recipe:

  • the juice of one lemon
  • 1/4 cup of white wine
  • 1/2 cup of heavy cream
  • 1/4-1/2 cup of butter or 1/2 to 1 stick of butter
  • Salt
  • Pepper to taste
  1. Trim the asparagus by breaking the ends.
  2. With a potato peeler, peel all the asparagus.photo 1
  3. Rinse them over running water
  4. Place the asparagus in the large round mold, cover the octogonal silpat and microwave them for 2 minutes.photo 2
  5. Meanwhile, slice the salmon filet in half in its thickness without cutting the edges of the salmon.
  6. Place the asparagus inside the salmon as shown below.
  7. Trim the asparagus ends so that the asparagus flush with the salmon.photo 3
  8. Cut the salmon in 2 or 4 equal portions.photo 4
  9. Place those stuffed filets on the flexipan.
  10. Drizzle oil with the oil spritzer, spritz some olive oil. Season with des salt and pepper and cook in s warm over for 5 minutes.photo 3
  11. Meanwhile, prepare the lemon beurre blanc: in a small saucepan, warm up the white wine, the lemon juice and the cream and bring the mixture to boil.
  12. Cook the mixture until it reduces to about 2 tablespoons.photo 3
  13. Add the butter and whip it in. photo 5
  14. Season with salt and pepper. Add a dash of sugar if you think that the lemon beurre blanc is too sour.
  15. Place the salmon on individual plates and drizzle the sauce over the fish and eat up. Miam, Miam!!!photo

Bon Appetit and Happy Cooking!!!

Italian Pasta Salad


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It is not too often that I make pasta salad at our house because my husband is not a fan and I don’t eat lots of pasta, or gluten. But since I was asked to make one for an event this week-end, I chose to make this recipe. It is fresh, light, tastes like summer and it is really easy to make.

I really was not anticipating my children to eat it because they are so picky with their food and they hate tomatoes, but both Lisa and Theo took large helpings of it for lunch, and even took second.

I was surprised because it had tomatoes in it and none of them eat tomatoes. So I asked why Lisa liked it so much and she said: “mom!!! there is pasta, cheese and Salami… why not?!?!” Now that is too too funny!!!

This recipe is very simple. It was adapted and totally changed from  a recipe I had seen on Allrecipes. com called AntiPasto Pasta Salad.

Ingredients for 6-8:

  • 1 box of macaroni pasta
  • 12 oz of baby tomatoes sliced in half
  • 1 cucumber sliced very very thinly and cut in 4 ( each slice will be cut again in quarter).
  • 1 cup of feta cheese
  • 1 lb of hard salami cut thinly as well
  • 1 cup of italian dressing
  1. Cook the pasta according the package directions, (or if you are lazy place the content of pasta in the round mold, cover the pasta with 2 cup of water, 1/4 tsp of salt, place the octogonal silpat on top of the round mold and microwave for 13 minutes. Stop at half time to see if you need to add more water. ) Cook the pasta al dente.
  2. Rinse the pasta under running cold water to stop the cooking process and wash up some of the gluten.
  3. Place the pasta into a very large bowl. Add the sliced tomatoes, sliced cucumber, feta cheese, salami and dressing.
  4. Mix well and let the pasta rest for a minimum of 2 hours before eating. photo 1
  5. Et voila!!!Easy and Yummy;-)photo 2

Bon Appetit and Happy Cooking!!!

Potato Gratin


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We do not go out a lot, but when we do, there is a few places that we enjoyed going for the atmosphere and of course the food.

One of our favorite restaurant is Rick Irwin in Greenville. It has a wonderful ambiance, the restaurant is very cozy and the food always great. When I go there, I always, always order fish. My husband on the other hand, always, always order steak or filet mignon and ….potatoes;-)

Last week, in order to give my in-laws their mother and father day present, we decided to go to Rick Irwin for dinner. Though I was looking for some great food, I really had no clue what i would be eating as I always look for the specials.

My husband on the other hand was already dreaming at the idea of getting his favorite potato dish. It was such a disapointment though when his favorite potato was no longer on the menu: Potato Gratin.

Potato Gratin can be many things, but here it was basically a scalloped potato with a cream base and some old style mustard.

Since he was so “crushed”, I decided that maybe I could make those one night this week. After trying to think what it tasted like, this is the recipe I came up with. It is not Rick Irwin’s, but according to my husband, it tastes just as good and that is good enough for me;-)

Old Style Mustard Potato Gratin:

Ingredients for a casserole dish for 6-8 people:

  • 9 potatoes or 1 1/2 large potatoes per person,
  • for about 8 potatoes you will need 2 -2 1/2 cup of heavy cream,
  • 1/4 cup of the old style Dijon Mustard,
  •  2 tsp to 1/2 tbsp of salt.
  1. Slice the potatoes very thinly.
  2. Place them in the large round mold and cover the mold with the octogonal silpat.
  3. Microwave on high for 8 minutes.
  4. Once the potatoes have cooked. Prepare the gratin. In a large bowl, stir the heavy cream, the salt and mustard until it is well mixed.
  5. Place the large round onto a medium perforated sheet.
  6. Place 1/3 of the potatoes in the  large round mold.
  7. Pour 1/3 of the heavy cream  mixture and sprinkle some salt.
  8. Place another 1/3 of potatoes and repeat the process until you have used all the potatoes and all the cream.
  9. Bake in an already warm at 400 oven for 30 minutes. The potatoes should melt in your mouth.

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You can also substitute milk to heavy cream.

Bon Appetit and Happy Cooking!!!

Basil, Thyme and Parmesan Oven Roasted Potatoes


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Do you love summer? I do, I do!!! I love the heat as long as I can go swimming and I love wearing those cute light summer dresses. For those of you who may not know me, I am really a girly girl. I wear a dress every time I can.

Summer is the best time to wear dresses because you don’t have to deal with panty hoses, and jackets to match. Plus summer dresses come in some many fun colors that it would be difficult to wear some of them in other season. Think about it- Would you wear a canary yellow, or a bright pink in winter or spring? I am certain that people would be looking at me as if I came from another planet if I did.

In the summer, and you may have noticed my lack of posts, I don’t like to stay in my kitchen too long because it gets hot with the stove on and I rather be outside enjoying the outdoor. Sometimes I even go for a jog at 9 in the evening because it finally gets cool. No need to say that for dinner it is not fancy, it is a lot of fish and chicken on the grill.  I also to make salads, and easy things.

This past Sunday, for our family dinner I decided to fix steak  with grilled asparagus and corn. Because there was not any room left on the grill for potatoes I decided to roast them in the oven. Quick, easy and yummy!!

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Ingredients for 4-6 people:

  • 8 small potatoes,
  • 1/3 cup of parmesan,
  • 2 tbsp of olive oil,
  • 2 tbsp of dry basil
  • 1 tbsp of dry thyme
  • 1/4 tsp of salt,
  • 1/8 tsp of pepper.
  1. Peel the potatoes and slice them in quarters.
  2. Place the potatoes in the large round mold, cover it the octogonal silpat and cook them for 5 minutes.
  3. Empty the potatoes in a large bowl, drizzle the olive oil, and sprinkle the salt, pepper, thyme, basil, and parmesan. Toss the potatoes so that they are well coated with the olive oil and everything else.
  4. Empty the potatoes on the large perforated sheet covered with a large silpat and spread out the potatoes.
  5. Cook them in the oven for 15 minutes at 450.
  6. Sprinkle some sea salt and eat up! Yum!!!

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Bon Appetit and Happy Cooking!!!