Tag Archives: French

Le Praline Ou Pralin


What is Pralin? It is like a peanut butter but made with sugar and hazelnut. Pralin is normally used to make the filling of many chocolate truffles and the layers of some European cakes. Pralin is really easy to use. … Continue reading

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Poire Belle-Helene Revisited


One of my dad’s favorite was Poire Belle-Helene, or Pear Belle Helene. It is a dessert made of Poached Pears atop vanilla ice-cream, and covered with Chocolate Syrup and toasted almond. It is delicious and really easy to do. According … Continue reading

Posted in Cakes, Creams and Puddings, dessert, Fancy European Desserts, Fleximolds, Mousses, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen | Tagged , , , , , , , ,

Les Tendresses… or Chocolate Darlings


Two weeks ago I went to the Demarle Convention in Santa Ana. As a consultant for the company I always get energized by going to such event. I connect with other consultant and we share tips and ideas on becoming … Continue reading

Posted in Cakes, dessert, Fancy European Desserts, Fleximolds, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen | Tagged , , , , , , , , ,

Apricot Tart


Fridges are fun to look into. By looking at someone’s fridge you can tell if that person cooks, loves to cook or just dine out. Generally a person who cooks will have an array of things to use at all … Continue reading

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Easy Baguette A l’Ancienne


There is baguette, and baguette. I don’t want to offend anyone here, but it is difficult to find great baguettes here in the US. Not everything that is long, brown and narrow is a baguette. In fact did you know … Continue reading

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Cheddar Cheese, Green Onions and Pepper Gratin Dauphinois (or Scalloped Potatoes)


Scalloped Potato gratin, or Gratin dauphinois in French, is a traditional regional French dish from the historic Dauphiné region in south-east France. The gratin is made essentially of potato, cream, swiss cheese and a hint of garlic and nutmeg. This past Sunday, I … Continue reading

Posted in Large round mold, octogonal silpat, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen | Tagged , , , , , , , ,

Baked Brie the Simple Way


This past Saturday I had a  very busy plate: Cooking class at 10 for 12 young ladies and a small order of appetizers for that same afternoon. I could have cooked dinner, but i chose to go for a long … Continue reading

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Crepes filled with Swiss Cheese and Salami


Yesterday was La Chandeleur in France. For those of you who may not know what Chandeleur is, it is National French Pancake Day. I am not very familiar with the reason why we eat crepes on that day,  but supposedly … Continue reading

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Creme de Marrons or Chestnut Cream


When I was a child, and it rained over night, we would go to the nearest forest and search for “cepes”. Cepes are big mushrooms similar to portobello that seem to pop up after a good rain. I remember never … Continue reading

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Pear Tart with Frangipane (Almond Paste)


I hope everyone had a fabulous Thanksgiving. I sure did even though I spent a lof of my day in my kitchen. But then again, it makes me happy. Unlike many of you, I did not host the Thanksgiving dinner. … Continue reading

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