Cooking Classes for the Month of August


This month, I will offering a limited amount of cooking class partly due to the return of school.

Please join me for some fun time and for some yummy food!

  1. Tuesday, August 11th at 6:30 ( easy dinner ideas)
  2. Thursday, August 27th at 6:30 ( easy dinner ideas)
  3. Saturday, August 29th at 11:30 ( easy dinner ideas)

Sample Menu of one of my latest Easy Dinner presented in July

  • Smoked Salmon Mousse on Canape
  • Brie Tartlet with a Candied Tomatoes Compote
  • Spiced and Maple Coated Salmon with Red pepper and Purple Onion Relish
  • Roasted Tomatoes a la Provencale
  • Toasted Pine Nuts Couscous
  • Meyer Lemon and Raspberry Mousse Bar
  • In this class format, you will have a chance to sit, relax and learn many tips from your instructor. I will demonstrate how to make the recipes and you will enjoy a generous tasting of all the recipes we are making.

( For regulars $25. The fee is waived if a purchase of Demarle cookware is placed of +$60). Does not apply to the class at the Culinary Hub.

You may RSVP at, or call 864-494-4494.

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 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 4

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!!!


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 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 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 2
  9. Serve with steamed rice, and roasted asparagus seasoned with toasted sesame 4Yum, and fast!!!

Bon Appetit and Happy Cooking!!!

Easy Chocolate Apple Strudel

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A few weeks ago, a good friend of mine contacted me to help her out with an event she was setting up for her son’s school. In order to broaden the knowledge of her child and his classmates, she had set up a series of international meals to be given to the students throughout the year. She had called a local restaurant to help her out with the German meal. Unfortunately she had forgotten to ask him to provide the dessert as well. Knowing that I am married to a German man, myself, she called me to see if I could help her out. Of course I did! A teacher at heart, I was not about deny her demand so I agreed to provide the desserts she asked.

There are thousands of German desserts, but I thought that apple strudel would be very appropriate, and this is what i made.

In a real traditional strudel the dough would be made from scratch, but not having the time on hand I decided to make the Apple Strudel the easy way, that is using filo dough.

I hope that you will try to make it as well. It is easy, yummy and almost as good as a real one. Even my mother-in-law noted that it was very good.

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Ingredients for a strudel for 6-8 people:

  • 1 pack of phillo dough ( about 12 sheets)
  • 1/4 cup of butter melted or vegetable oil
  • 3 apples
  • 1/4 cup of bittersweet chocolate chips ( ghiradhelli)
  • brown sugar
  • 1/4 cup of almond mill
  1. Peel the apples and slice them in thin slices. Place them into a large bowl. Mix in the brown sugar and the almond mill and mix well. Set aside.
  2. Roll out your roulpat, and place 2 phyllo leaves on 5
  3.  Brush the layers with melted butter, or vegetable oil.
  4. Place 2 more leaves on top and brush with butter again.
  5. Repeat those steps until you have used at least 8 leaves.
  6. Empty the apple mixtures on the buttered layers and spread them out leaving a 2 inches border on the right 3
  7. And start folding the apple strudel starting from left side and folding it to about 3 inches in above the apples.
  8. Continue folding until there is nothing to fold;-). Make sure the end piece is facing 2
  9. Carefully lift the apple strudel from the roulpat and plate it onto a deep flexipan that you would have previously placed on a medium perforated sheet.
  10. Brush the top of the strudel with butter and sprinkle with 2 tbsp sugar.
  11. Repeat the entire procedure for the second strudel.
  12. Bake the strudels at 400°F for 20 to 25 minutes, until 5

13.While the apple strudel is baking, prepare the “creme Anglaise” or cream:

Ingredients for 2 cups of Creme Anglaise:

  • 2 cups half-and-half or whole milk
  • 1 vanilla bean, split lengthwise
  • 1/2 cup sugar
  • 4 large egg yolks, at room temperature
  1. Cut the vanilla bean in half, scrape the vanilla seeds with a knife and  place them into the milk.
  2. In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.
  3. In another medium bowl, whisk the sugar and egg yolks just until combined.
  4. Whisk in half of the hot half-and-half in a thin stream.
  5. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 4
  6. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking ( optional).
  7.  Serve right away or refrigerate until chilled.
  8. Drizzle the creme anglaise in each individual plates. Cut the apple strudel in 1 inch thick, and place each piece on each plate. serving on individual plates. Sprinkle some powdered sugar with the sugar dispenser and enjoy!
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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 1
  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 1

Bon Appetit and Happy Cooking!!!

Cook for another 5 minutes unt

Pan Seared Salmon with Orange Flavored Olive Oil

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If you were to ask me what i wanted to eat for dinner, the answer would most likely be fish, fish, or scallops. I love fish. I like it best grilled, roasted or pan-seared. I like any fish medium rare so that they are still moist, and flaky. My most favorite fish are tuna, salmon, and mahi mahi…

The reason I think that i love those fish, is that they are very mild when they are fresh. They do not have a fishy odor and almost do not taste “fishy”. And they need very little prep to taste great.

Because I had just brought an orange-flavored olive oil from convention, i was dying to try it and thought that it would marry well with the salmon I had in my fridge, and grapefruit in my kitchen so here it was i came up with for my dinner last night. Very easy, very yummy and so healthy!!!!

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Ingredients for 2-4:

The grilled Salmon:

  • 1 large salmon filet of about 2 lbs
  • 2 tsp of orange- flavored olive oil
  • salt
  • pepper

The Grapefruit Salsa:

  • 1 grapefruit peeled
  • 1 tsbp of the grapefruit zest
  • 1 tsp of orange flavored olive oilphoto 1
  • 1/16 tsp of salt
  • 1/4 cup of purple onion chopped thinly
  • optional 1/16 tsp of red pepper flakes
  1. With the Demarle grater, zest the grapefruit, collect about 1 tbsp of the zest and place it into a small bowl.
  2. Then peel the grapefruit, remove the meat of the fruit from the grapefruit quarters, chop it and place it in a small bowl.
  3. Add the diced red onion, salt, pepper, olive oil, optional red pepper flakes and mix well. Set aside.
  4. Place the large frying pan on the stove and turn the heat to medium-high. When the pan is hot, add 1 tsp of olive oil.
  5. When the oil is starting to get warm ( it will start sizzling), add the salmon 3
  6. Cook it for 2 minutes. Then with a polyamide spatula, flip the salmon on its other side and cook for another 2 minutes  ( or more if you like your salmon cooked well).
  7. Drizzle 1 tsp of orange-flavored olive oil on top of the grilled salmon, sprinkle some sea salt and pepper,  and divide the salmon individually by the numbers of your guests.
  8. Spoon some of the salsa over the salmon and enjoy! I did!!

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Bon Appetit and Happy Cooking!!!

Pineapple, Ginger and Soy Marinated Shrimps atop a Peach and Avocado Salad

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If you have read a few of my posts, you must know that I buy my food much on impulses and yesterday was not different. There was a tray of fresh peach from Georgia at the grocery store, and as I passed it I could not help noticing their pleasant fragrant. Not sure yet if those peaches were gonna be good, I decided to only buy two. You just never know… sometimes they smell great, but they lack taste.

There was a shrimp recipe that I had seen in  Cook Fresh Fine Cooking Magazine of Fall 2012 that I wanted to try and thought that those peaches could make a great side to that recipe so I bought them to make a salad with them. The recipe for the Pineapple and Soy marinated shrimps was inspired by a recipe called Tex-Mex Grilled Shrimps that was posted in the Cooking Magazine in 2012.

The shrimps can be eaten warm, or cold. I personally ate them cold with the Peach Salad for my lunch today. Yummy and so fresh!!!

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Ingredients for the Marinated Shrimps for 3 people:

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  • about 24 Shrimps or about 1 1/2 lb of large shrimps ( fresh or frozen)
  • 1 tbsp of olive oil
  • 1/4 cup of light sodium soy sauce
  • 1/2 cup of pineapple juice
  • 1 medium clove pressed
  • 2 inches of fresh ginger grated
  • 1 small lime
  • zest of one lime

Ingredients for the Peach Salsa:

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  • 2 small ripe but firm peaches
  • 1 avocado ripe but firm
  • 1/3 cup of fresh jicama.
  • 3 scallions or about 1 tbsp. of chopped scallions.
  • 1 lime juice
  • zest of 1 lime
  • 1 tbsp of olive oil
  • 1 tbsp of champagne vinegar
  • a dash of pepper
  • a dash of salt
  1. If the shrimps are frozen, thaw them out by placing them into a plastic bag and placing the bag into lukewarm water. The shrimps will thaw out within 30 minutes.
  2. Rinse the shrimps under running water and pat them dry.
  3. Place them into a large bowl and add all the ingredients mentioned above in the shrimps recipe. Marinade them for 30 minutes at 1
  4. Meanwhile prepare the Peach Salad:
  5. Rinse the peaches under running water and pat them dry.
  6. With a sharp knife, cut the peaches into quarters. Then dice those quarters into 1/3 inch cubes. Place those cubes into a medium-sized bowl.
  7. Cut the avocado in half. Place a spoon in between the avocado flesh and the skin and remove the avocado fruit from its shell.  Slice the avocado in half and then cut the avocado in 1/3 inch cubes as well. Place the cubed avocado atop the cubes peaches.
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  9. Peel the skin of the jicama root. Slice the jicama in half. Then slice the jicama in 1/3 inch wide slices.  Cut those slices into cubes as well. Place about 1/3 cup of those cube with the rest of the 2
  10. Add the chopped scallions, salt, pepper, lime zest, lime juice, 1 tbsp. of olive oil, 1 tbsp of champagne vinegar and stir. Set aside.
  11. Remove the shrimps from the marinade and place them into a deep flexipat that you would have placed onto a medium perforated sheet. You may want to  skewer 6-8 the shrimps onto a wooden stick, but it is not necessary.
  12. Cook the shrimps for 5-6 3
  13. To serve, spoon the peach salad on individual plates. And place shrimps atop the salad. Bon Appetit;-)photo 3

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Bon Appetit and Happy Cooking!!!

If you like this recipe, I would love for you to subscribe to this blog by entering your e-mail address into the box on the right of this post. Also if you have time, please rate or post a comment. Your comments are always much appreciated. Thank you ;-)

Tropical Oatmeal Breakfast


School has been over for about a week for me, and I will tell you: I am liking it😉 It is nice to wake up a bit late, not being on any type of schedule and do whatever I want to do. This week has been all about recharging and resting. For many people, recharging may mean different things, but for me this means going to the gym, cook, read, and hang out in my backyard. And this is exactly what I have been doing. I know.. I have not been much productive, but we have to recharge sometimes, right???

Well among the things I have been doing, one has been of course playing in my kitchen. This week, I have been playing with my breakfast. I wanted to add variety to this boring oatmeal i am trying to eat so today I will share with you my Tropical Oatmeal.


Ingredients for 2-3 :

  • 1 fresh mango sliced and cubed.
  • 1 fresh coconut or about 1/3 cup of coconut flakes toasted
  • 1 cup of oatmeal
  • 1 cup of coconut milk,
  • 1 cup of regular milk ( I used Fat free Lactaid)
  • 1 tsp of Pure Madagascar Vanilla Extract
  • 2 tbsp of Muscovado Brown Sugar ( Raw Brown Sugar from the Mauritian Islands- to be found in special grocery stores)
  1. Turn the oven to 475.
  2. Place the diced mango into a bowl and sprinkle 1 tbsp of the Muscovado brown sugar. Stir to coat the mango with the sugar.
  3. Empty those diced mangos onto a deep flexipat that you would have placed on a perforated sheet. Set 1
  4. If you are using some fresh coconut, shave some coconut ( about 1/3 cup or even less) with a potato peeler and lay it on the flexipat as 2
  5. Cook both in the oven for 5 4
  6. Meanwhile prepare the cooked oatmeal. Place the oatmeal, the coconut milk and the milk into a medium-sized bowl and cook the oatmeal for 3 minutes in the microwave. Watch that the milk does not boil over. It will start rising at about 2 1/2 minutes.
  7. Stir and set aside to let the oatmeal expand and cool. I don’t like when it is too hot…
  8. Add the vanilla, and 1 tsp of brown sugar and stir.
  9. Divide the oatmeal equally in 2 or 3 portions in individual bowls. Then add the cooked mangos, and the toasted coconut to each bowl.
  10. Sprinkle some Muscovado Brown sugar over the fruits, and you may even want to grate more fresh 5
  11. Eat up;-)

Bon Appetit and Happy Cooking!!!

If you like this recipe, I would love for you to subscribe to this blog by entering your e-mail address into the box on the right of this post. Also if you have time, please rate or post a comment. Your comments are always much appreciated. Thank you ;-)

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 Pope Gelase I gave out pancakes to the Romans who came to town on that day, and this is why today, people eat crepes…

I will tell you that growing up, I did not need to have a reason to eat crepes because they were my favorite things to eat, and they are still my favorite things to eat today.

This evening nothing fancy. I just wanted to fix a few to keep up the tradition at home. I made a cake of crepes ( that I will show you later), and made a few with some swiss cheese and salami.

Ingredients for 12-15 crepes:

  • 6 tablespoons of flour
  • 1/3 can of beer
  • 1/2 cup of milk
  • 2 eggs
  • 2 tbsp of butter
  • 1lb of slices swiss cheese
  • 1/2 lb of slices salami or any other meat.
  1. Take a large bowl and place the flour in the bowl.
  2. Curve a hole in the flour, and slowly pour the milk while mixing with a whisk.
  3. Be careful to whisk slowly so as to make the mixture smooth and free of lumps.
  4. Then add the eggs one at a time and mix well. Add the beer and mix well also. The mixture should be smooth and liquid, but not too liquid.
  5. Turn the stove to medium high and place the frying pan on the stove. The frying pan should be hot before starting to fix the pancakes.
  6. With a paper towel or a brush, spread butter on the walls of the frying pan and pour a small ladle of crepe mixture.
  7. Move the frying pan in a circle motion so that the dough has spread to the entire surface of the pan.
  8. Cook for 1
  9. With a spatula, flip the crepe, place 3 slices of cheese, 5 slices of salami all around the
  10. Fold the crepe in half and cook for 1 minute or less.
  11. Place the crepes flat on a plate. Continue the process until you have exhausted all the batter. Et voila!!!

Bon Appetit and Happy Cooking!!!