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!!!

Meyer Lemon Granita


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Meyer lemon is my top favorite fruit. It is hard to explain what a Meyer lemon is, other that it has an exceptional taste. If I can describe it, it smells and tastes a bit like a mix of lemon and mandarin: tangy, subtle …yummy!!!

I am not fan of lemon, but love, love, love Meyer lemon. The problem is that they are very very seasonal and it can be difficult to find them. In fact, in our little town, only one grocery store carry them.

So no need to say that when they arrive on the stand, I purchase them … sometimes not even knowing what I am going to do with them.

Well, this time around I bought a few dozens and decided to make a lemon granita. I could have made sorbets but was too lazy to take out my ice cream machine.

For some of you who do no know what is the difference between a sorbet and a granita.

Here is the explanation:

A granita is a semi-frozen dessert made from sugar, water and various flavorings – no dairy is involved. Basic granita begins with a boiled sugar syrup which is added into a fruit juice. The granita is then placed in the freezer in a shallow pan and scraped occasionally with a fork which produces a course texture.

A sorbet, on the other hand, is a frozen dessert made from sugar, water and fruit juice or fruit puree, sometimes chocolate, and sometimes wine, and/or liqueur.* Sorbet also has no dairy ingredients, but is frozen in an ice cream freezer for a smoother texture .

So depending which freezing process you will be using,, you will end up with a granita or a sorbet. Whichever, it is delicious.

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Ingredients for 4 cups of Meyer Lemon Sorbet or Granita.

  • 2 cups of Meyer Lemon Juice ( which comes from about  11 lemons)
  • 1 cup of water
  • 1 cup of sugar
  • 1 tbsp of Meyer Lemon zest
  1. In a small saucepan, cook the water and the sugar to make a syrup.photo 2
  2. Meanwhile zest about 2 lemons to get the zest that you need. Set aside.
  3. Also juice all the lemons so that you will have about 2 cups of fresh juice.
  4. Add the lemon juice and the zest to the syrup and mix well.
  5. Either use an ice-cream maker to make the sorbet according to the machine , or fill a container with the mixture and place the container into the freezer so that it will freeze.
  6. If you are making a granita, place the container in the freezer for several hours ( 5 hours at least).photo 3
  7. With the spoon, scrape the frozen mixture. You will be making the granita. photo 4
  8. Serve as a dessert, or in between meals to help with cleansing, and digestion.
  9. Easy, Yummy and delicious:-)photo

Bon Appetit and Happy Cooking!!!

Meyer Lemon Granita

  • Servings: 2-4
  • Time: 12 hours
  • Difficulty: Super Easy
  • Print
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Ingredients for 4 cups of Meyer Lemon Granita.

  • 2 cups of Meyer Lemon Juice ( which comes from about 11 lemons)
  • 1 cup of water
  • 1 cup of sugar
  • 1 tbsp of Meyer Lemon zest
    1. In a small saucepan, cook the water and the sugar to make a syrup.
    2. Meanwhile zest about 2 lemons to get the zest that you need. Set aside.
    3. Also juice all the lemons so that you will have about 2 cups of fresh juice.
    4. Add the lemon juice and the zest to the syrup and mix well.
    5. Either use an ice-cream maker to make the sorbet according to the machine , or fill a container with the mixture and place the container into the freezer so that it will freeze.
    6. If you are making a granita, place the container in the freezer for several hours ( 5 hours at least).
    7. With the spoon, scrape the frozen mixture. You will be making the granita.
    8. Serve as a dessert, or in between meals to help with cleansing, and digestion. Eh voila,  Easy, Yummy and delicious!!!

Bon Appetit and Happy Cooking!!!

Homemade Bounty


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In the evening, after dinner, my husband likes to fix himself a cup of coffee, and sit on his sofa to watch a movie. He also likes to eat “a betthupfer” ( evening treat)  while watching his movie. It can be an ice-cream, a dessert that I made, a chocolate bar, or even a bag of those miniature candy bars ( Milkie way, Twix, Almond joy).

As I was scrolling through the internet in search of ideas for my cooking classes, I came across the Almond Joy, or Bounty recipe. It looked so easy that, of course, i could not pass it. So Here it is:

For About 30 small bounty:

  • 1 can of condensed Milk
  • 300 gr. of coconut flakes
  • Chocolate Chips
  1. In a large bowl mix the coconut flakes and the condensed milk, and mix well.photo 1
  2. With a small spoon, pick a tablespoon of that mixture and mold it into a small oval that you will place on the silpat that you would have placed on a large perforated sheet. Continue until all has been used.photo 1
  3. Place them into the freezer to freeze for a minimum of an hour.
  4. When the coconut is hard, place the chocolate into a microwable bowl and cook it for 90 seconds. Stir with a fork. If needed, cook for another 30 seconds or until the chocolate is liquid.
  5. Place a coconut oval onto a fork and dip it into the melted chocolate. Place the chocolate covered coconut onto the silpat again. Place the tray back into the freezer so that the chocolate will cure.

Or

  1. With a pastry brush, “paint” the inside of the mold of your choice. I used two trays: the oval tray and the pop tray. Place the tray into the fridge, or freezer to cure the chocolate.photo
  2. Meanwhile, prepare the filling. Mix together the coconut flakes and the condensed milk and fill the cavities of the tray. photo 2
  3. Place the tray back into the freezer. Let it rest for 30 minutes to an hour or until the coconut is frozen.
  4. With the pastry brush, brush the top of the coconut, and voila!!!photo 3
  5. Cheap Home-made Bounty. Yummm!!! You try!photo

Bon Appetit and Happy Cooking!!!

 

Oven Roasted Asparagus with Sesame Seeds


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Asparagus are one of those vegetables that can be seasoned so many ways to accomodate your entree. Since I was serving an Asian flavored dinner, I thought to flavor my aspargus with toasted sesame seed oil, and sesame seeds. Yum, and fast!

Ingredients for 4:

  • 12-16 asparagus
  • 1 tsp  of toasted sesame oil
  • 1 pinch of salt
  • 1 picnh of pepper
  • 1 tsp of sesame seeds
  1. Trim the aspargus by breaking the ends.
  2. Then place then into a bowl. Drizzle the oil over the asparagus, and with your fingers, turn the asparagus inside the bowl so as to coat them well.
  3. Place the asparagus onto a small silpat that you would have placed onto a small perforated sheet.photo 1
  4. Cook them into the oven for 3 minutes if very tiny, 5 minutes if normal size, and 7-8 minutes if larger than your thumb. Serve with your entree. Yummy!!! Crunchy! Un vrai delice.photo 4

Bon Appetit and Happy Cooking!!!

Chili-Lime Meatballs


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

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

Ingredients for about 5-6 people:

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

Chili-Lime Sauce:

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

Bon Appetit and Happy Cooking!!!

Spicy Shrimps


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

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

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Our “Chefs en Herbes” made the following dishes:

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

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

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Ingredients to make about 60 bite-size appetizers:

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

Bon Appetit and Happy Cooking!!!

 

Strawberry Parfait: Easy and Yummy Dish for Mother’s Day


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No, no, I am still alive. Just busy with various projects here and there. And yes, i am still cooking, I can’t seem to find the time to edit all my posts;-(

How have you been???

Well, today at the eve of Mother’s Day I was not so busy so I thought i would post one of my favorite breakfast. It is easy, yummy and quite healthy for you. It is very very easy to make and your children could fix those for Mother’s Day tomorrow as a dessert or part of brunch. Today i used strawberries but you could have used any type of fruit.

photo 4 Ingredients for 4 Parfaits:

  • 1 box of strawberry ( about 8 oz)
  • plus 4 beautiful strawberries for decoration
  • 1/4 cup of granola ( I used
  • 2 cups of Greek yogurt
  • 2 tbsp of white sugar
  • 2 tbsp of good flavored vanilla extract ( i used Madagascar)
  • 2 tbsp of heavy cream
  1. Rinse the strawberries, and cut them in eighths. Place them in a bowl and set them aside.
  2. In another bowl, mix together the other ingredients ( Greek yogurt, sugar, cream, vanilla extract).
  3. Mix the yogurt mixture into the diced strawberries.
  4. Divide the strawberry parfait equally into four cute clear containers. You could even use stem water glasses. 
  5. Sprinkle some granola on top of the parfait and place the fresh strawberry that you would have cut in a fan as decoration.
  6. Enjoy!!!

Et voila!!! Simple, easy, yummy!!!

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Bon Appetit and Happy Cooking!!!