Rosti Potatoes


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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.

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Bon Appetit and Happy Cooking!!!

Rosti Potatoes

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

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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!!!

Creme Brûlée


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I am a very picky eater. I have been spoiled by my upbringing ( it is difficult to beat my mom, aunt and grandmother’s cooking), and as a result, I am not easily content with my meal. While some of my friend may be happy with a warm meal, I am more satisfied with one that will open my senses and will pleasure my sight. The same goes with dessert. In fact, I can even say that it gets worse. As I worry of my size, and my health, I don’t always indulge. It has to look appealing and it has to sound amazing before I will venture to take a bite. My most favorite dessert are, I am sorry ( or not;0) to say French. I like the delicateness of French desserts and the airiness. I am fan of mousse, and cream dessert more than cakes. Among my most favorite desserts you will find Creme Caramel and Creme Brûlée.

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This Sunday as I was getting ready to make Pistachio Macarons for my sister-in-law, I was left with a dozen of yolks. What do you do with yolks… well mostly cream;-) Though the answers can be endless, as many French desserts require yolks only ( creme anglaise, creme patisserie, Cream puffs, Bavarois, Charlotte, Custard…) I decided to go with Creme Brûlée as they are my daughter’s boyfriend favorite and he was coming for dinner….

Do you know that Creme Brûlée is one of the easiest dessert there is?!?! The key is to have the right ingredients:-” and the right recipe and everything is easy from there.

Ingredients for 8-10 individual portions of creme brûlée:

  • 3 cream of heavy cream
  • 1 cup of milk
  • 9 yolks
  • 3/4 cups of sugar + more sugar for sprinkling
  • 1 tbsp of vanilla paste ( or vanilla extract)
  1. Mix the cream with the vanilla paste, pour the mixture into a large pot and bring it to boil.
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  2. After it has come to boil, let it cool down a bit.
  3. Turn the oven to 325.
  4. While, the cream is cooling, place the egg yolks in a large bowl, add the 3/4 cup of sugar and beat well until the mixture whitens.IMG_1174
  5. Slowly, pour the milk over the mixture and mix well.IMG_1176
  6. Place the containers inside the deep flexiflat that you would have placed over the medium perforated sheet.
  7. Pour the cream in each container. Pour water around the individual containers. Place the pans in the oven in the medium rack of your oven and cook the cream for 30-35 minutes.IMG_1178
  8. When the cream has baked for 30-35 minutes, remove them from the oven and let them cool completely before placing them in the fridge to cool ( they will need to cool for at least 1 hour).IMG_1182
  9. Keep the cream in the fridge until you are ready to serve them.
  10. When it is time to serve them, sprinkle some sugar over each cream,IMG_1184
  11. and with a torch burn the sugar to cake the caramel crust.IMG_1185
  12. Serve and enjoy this scrumptious dessert…IMG_1191

 

Bon Appetit and Happy Cooking!!!

Creme Brûlée

  • Servings: 8-10 people
  • Time: 30-35 minutes
  • Difficulty: Easy
  • Print

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Ingredients for 8-10 individual portions of creme brûlée:

  • 3 cream of heavy cream
  • 1 cup of milk
  • 9 yolks
  • 3/4 cups of sugar + more sugar for sprinkling
  • 1 tbsp of vanilla paste ( or vanilla extract)
  1. Mix the cream with the vanilla paste, pour the mixture into a large pot and bring it to boil.
  2. After it has come to boil, let it cool down a bit.
  3. Turn the oven to 325.
  4. While, the cream is cooling, place the egg yolks in a large bowl, add the 3/4 cup of sugar and beat well until the mixture whitens. Slowly, pour the milk over the mixture and mix well.
  5. Place the containers inside the deep flexiflat that you would have placed over the medium perforated sheet.
  6. Pour the cream in each container. Pour water around the individual containers. Place the pans in the oven in the medium rack of your oven and cook the cream for 30-35 minutes.
  7. When the cream has baked for 30-35 minutes, remove them from the oven and let them cool completely before placing them in the fridge to cool ( they will need to cool for at least 1 hour). Keep the cream in the fridge until you are ready to serve them.
  8. When it is time to serve them, sprinkle some sugar over each cream, and with a torch burn the sugar to cake the caramel crust. Serve and enjoy a piece of scrumptiousness…….

Bon Appetit and Happy Cooking!!!

Fruit Pizza


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Looking for a fun dish to bring to a party, or for a quick treat to give your children?? This is it: Fruit pizza. Thank you Donna Waltz for giving me the idea. I would have never thought of it. But you are right, it is easy, fun to make, cheap and yummy!!!

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Ingredients for a pizza for 8 people:

  •  1 and 1/2 pack of sugar cookie dough
  • 2 cups of fruit of your choice  ( I used 3 kiwis, 6 large strawberries and a few chunks of pineapple). 
  • 1 container of mascarpone cheese ( italian cream cheese to be found in the Euopean section of the dairy product) or you can substitute with cream cheese. 
  • 1 cup of heavy cream
  • 1/4 cup of sugar
  • 1 tbsp of vanilla extract
  1. Cut the sugar cookie dough in 1/3 or 1/4 of an inch. Place each slice inside the pan of your choice ( I chose the grande mold. If you choose the deep flexipan, you will need 2 cans of sugar cookies. )IMG_1107
  2. Turn the oven at 350 and cook the cookie pizza for 15 minutes. It will be very soft at first, but let it cool completely and it will firm up.IMG_1108
  3. While the cookie is cooling, prepare the topping. In a large mixer bowl, beat the mascarpone with the sugar, vanilla extract and whipped cream until you have a whipped cream.IMG_1097
  4. Spread the cream over the cookie.IMG_1099
  5. Decorate the pizza with fruit of your choice.IMG_1103
  6. Eat up;-)

Fruit Pizza

  • Servings: 8-10 persons
  • Time: 15 minutes
  • Difficulty: Super
  • Print

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Ingredients for a pizza for 8 people:

  • 1 and 1/2 pack of sugar cookie dough
  • 2 cups of fruit of your choice ( I used 3 kiwis, 6 large strawberries and a few chunks of pineapple).
  • 1 container of mascarpone cheese ( italian cream cheese to be found in the European section of the dairy product) or you can substitute with 8 oz. of cream cheese.
  • 1 cup of heavy cream
  • 1/4 cup of sugar
  • 1 tbsp of vanilla extract
  1. Cut the sugar cookie dough in 1/3 or 1/4 of an inch. Place each slice inside the pan of your choice tat you will have placed on a medium perforated sheet( I chose the grande mold. If you choose the deep flexipan, you will need 2 cans of sugar cookies. )
  2. Turn the oven at 350 and cook the cookie pizza for 15 minutes. It will be very soft at first, but let it cool completely and it will firm up.
  3. While the cookie is cooling, prepare the topping. In a large mixer bowl,
  4. Once the cookie is cold, beat the mascarpone with the sugar, vanilla extract and whipped cream until you have a whipped cream.
  5. Spread the cream over the cookie, and decorate the pizza with fruit of your choice.
  6. Eat up;-)

 Bon Appetit and Happy Cooking!!!

 If you like what you read, enter your e-mail on the box on the right of this post, and please share. Merci beaucoup!!!;-)

Crepes Flambees with Mango and Rhum


Cecile's Cuisine:

Yesterday was La Chandeleur, or Crepe Day in France. I did not have time to share a recipe, but wanted to share you this one. A favorite of mine. Maybe you will tackle it for breakfast this week-end!!!;-)

Originally posted on Cecile's Cuisine:

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This morning, I did not feel like croissant or baguette, or toasts. I felt like a fancy breakfast. Why not? It was Mother’s day after all so I had to right to splurge;-) So I made my strawberry parfait that I showed you yesterday and I also fixed me  a few Crepes Flambee with Mango and Rhum.

Crepes are not hard to make, but they require a hot pan, a non-stick frying pan and the right crepe batter.

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Ingredients for about 10-12 crepes: 

  • 3 oz of flour,
  • 1 egg,
  • 3 oz. of milk,
  • 1/4   or 3 oz. of any beer.
  • 2 tbsp of butter melted in a small bowl.
  • sugar

Ingredients to flambe 4 crepes at a time. (you will need to do this 4 times if you have 12 crepes and are serving 4 people.

  • 1/4 cup of mango juice
  • 2 tbsp of sugar
  • 2 tbsp of rhum.
  1. Take a large…

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Soft Balls for the Superbowl;-)


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To keep with the news, why not make soft balls for the Superbowl:-)

I am just kidding. But since this year Superbowl is all about soft and spongy balls, we decided to bring this time not a Super Bowl cake, but molten chocolate mini cakes.

Ingredients for 40 mini footballs:

  • 5 eggs
  • 2 sticks of unsalted butter
  • 8 oz of good quality chocolate ( ghiradhelli)
  • 1/2 cup of sugar
  • icing of your choice to make the lines on the cheese
  1. Place the chocolate and the butter in a small bowl and microwave it for 90 seconds. IMG_1078
  2. Meanwhile, beat the sugar and the eggs together a few strokes ( enough so you will not see the sugar any more.)IMG_1077
  3. Mix the butter and the chocolate chips so that it will look like syrup. IMG_1079
  4. Pour the chocolate mixture into the egg mixture and stir. IMG_1080
  5. At first it will be very liquid, but as you stir, it will become thicker and looks like goo. IMG_1081
  6. Pour the mixture into the mold of your choice. I chose the quenelle mold, but you can use the mini muffin mold. IMG_1083
  7. If you choose this mold, cook the cakes for 5 minutes for 400. IMG_1085
  8. Let the cakes cool completely in the mold until they are cold. IMG_1087
  9. Unmold them, and decorate them as you wish. I chose brown icing to make the lace of the balls. IMG_1089Enjoy!!!

Soft SuperBowls

  • Servings: 10-20 people
  • Time: 5 minutes
  • Difficulty: Super Easy
  • Print

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Ingredients for 40 mini footballs:

  • 5 eggs
  • 2 sticks of unsalted butter
  • 8 oz of good quality chocolate ( ghiradhelli)
  • 1/2 cup of sugar
  • icing of your choice to make the lines on the cheese
  1. Place the chocolate and the butter in a small bowl and microwave it for 90 seconds.
  2. Meanwhile, beat the sugar and the eggs together a few strokes ( enough so you will not see the sugar any more.)
  3. Mix the butter and the chocolate chips so that it will look like syrup.
  4. Pour the chocolate mixture into the egg mixture and stir.
  5. At first it will be very liquid, but as you stir, it will become thicker and looks like goo.
  6. Pour the mixture into the mold of your choice. I chose the quenelle mold, but you can use the mini muffin mold.
  7. If you choose this mold, cook the cakes for 5 minutes for 400.
  8. Let the cakes cool completely in the mold until they are cold.
  9. Unmold them, and decorate them as you wish. I chose brown icing to make the lace of the balls.Enjoy!!!

Bon Appetit and Happy Cooking!!!

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

Super Bowl Cookie Cake


Cecile's Cuisine:

Don’t forget to do your Superbowl Cookie cake instead of buying one. Much cheaper!!!!

Originally posted on Cecile's Cuisine:

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This past Friday I gave a cooking party for a group of fun young ladies. We had lots of fun! and they loved the cookware and the recipes.

At the end of the class, the host inquired about making a cookie cake.  She needed to make one for her son’s birthday. I will tell you that it is not something that i have never thought of making because my children really never asked for it. But i told her that the best way would be to use a grande round mold, or even the flexipat to make a rectangular size cake because the cookie will not stick and it will be perfect. Look!!!

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So Luci, thank you for the idea, and for inviting my daughter and I to try to make one. I hope that you were able to make one for your child’s birthday.

Since it is still…

View original 221 more words

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!!!