Boursin Hash Brown Cupcakes


photo 4 I cannot remember where we were, but my husband ordered a Boursin Gratin. I am not usually a fan of potatoes but those were so fragrant that i had to try them. I was surprised by the taste. It had “un je ne sais quoi” that simply made me want to eat more. And it melted in my mouth…. It was so so good. Because I did not dare to ask the waiter what was the recipe, I tried to come up with mine. So here it is. My husband declares that they are out of this world. He is German, he knows his potatoes so i will believe him;-) I dare you to try.

Ingredients for 12 large cupcakes size:

  • 1 1/2 bag of frozen hash browns ( each bag being 30oz.)
  • 1 1/2 cup of heavy cream
  • 1 1/2 box of Boursin Cheese ( French Cream Cheese flavored with herbs and garlic) Cheaper at Costco!!!
  • 1 1/2 tbsp of garlic salt ( I used Lawry’s Garlic Salt)
  • 1/8 tsp of pepper

1. Defrost the hash brown by either placing the bags in your fridge overnight, or by placing the hashbrown in the large round mold, covering it with the octagonal silpat and microwaving it for 3 minutes.photo 1 2. In a large bowl, mix the cream, the Boursin cheese, the garlic salt and the pepper.

3. Then add the defrosted hash browns. Mix well.

4. Place this mixture into the opening of the large muffin pan that you would have placed on top of a medium perforated sheet. ( It is great for portion control;-) You do not need to spray any oil in the Demarle Cookware, however you will need to, if using any other mold.photo 2 5. And cook for 30 minutes at 400 or until the potatoes are a golden brown. You may need to cook longer if you are using tin muffin pan. Also do not forget to spray them with oil.photo 3 6. Voila!!!photo 5

Bon Appetit and Happy Cooking!!!

Boursin Hash Brown Cupcakes

  • Servings: 6-12
  • Difficulty: easy
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photo 5 Ingredients for 12-15 large cupcakes or 25-30 mini size:

  • 1 1/2 bag of frozen hash browns ( each bag being 26 oz, or 737 gr. )
  • 1 1/2 cup of heavy cream
  • 1 1/2 box of Boursin Cheese ( French Cream Cheese flavored with herbs and garlic) Cheaper at Costco!!!
  • 1 1/2 tbsp of garlic salt ( i used Lawry’s Garlic Salt)
  • 1/8 tsp of pepper
  1. Defrost the hash brown by either placing the bags in your fridge overnight, or by placing the hashbrown in the large round mold, covering it with the octagonal silpat and microwaving it for 3 minutes.
  2. In a large bowl, mix the cream, the Boursin cheese, the garlic salt and the pepper.
  3. Then add the defrosted hash browns. Mix well.
  4. Place this mixture into the opening of the large muffin. ( It is great for portion control;-) You do not need to spray any oil in the Demarle Cookware, however you will need to, if using any other mold.
  5.  And cook for 30 minutes at 400 or until the potatoes are a golden brown. You may need to cook longer if you are using tin muffin pan. Also do not forget to spray them with oil.
  6. Voila!!!

Bon Appetit and Happy Cooking!!!

Pizza Rolls


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Looking for an easy thing to make for lunch?? You can make those cute pizza rolls for lunch. They are easy, yummy and a breeze to make. If you are making too many which is the case with this recipe, you can freeze them and use them as you need them. Much cheaper and a hundred time much healthier than hot pockets;-)

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This recipe was adapted from Appetizers from Taste of Home.

Ingredients for 15-18 Pizza Rolls :

  • 3 cups of italian cheese ( Mixed Italian Cheese, or any other)
  •  8 oz. or 1/2 italian sausage cooked from Jimmy Dean 
  • 1 whole package of pepperoni diced very thinly from Hormel.
  • 1 red pepper diced very thinly as well.
  • 1 medium onion diced very thinly as well.
  • 12 oz. or about 1 /2 jar of tomato sauce
  • 2 eggs ( optional)
  • 2 packs of large wontons
  1. Mix all the ingredients together in a large bowl.photo 3
  2. photo 4Place the rectangular roulpat over the counter for easy filling and cleaning.
  3. Place the wontons flat onto the roulpat.photo 5
  4. With a pastry brush, brush the outer rim of each wonton with water.
  5. Place 1/4 cup of the mixture in the middle of each wonton, and only 1 tsp for the small wonton.photo 1
  6. Roll the wonton over the mixture, and fold the wonton over to roll into a sausage. Fold the sides in to close the “pizza tube”.photo 1
  7. For smaller wontons, you can do the same, or you can press the sides together to make little purses.photo 2
  8. Place it on the large silpat that you would have placed onto a large perforated sheet.
  9. Repeat the steps until you have used all the mixture.
  10. With the same pastry brush, brush some olive oil over each wonton.
  11. Cook the pizza rolls in the oven for 12-15 minutes at 400. photo 2Serve with more tomato sauce. My son actually likes to eat them with ranch dressing. The combination is quite good, as the sauce counteracts against the spiciness of the pizza. Try it . It is very good!!!

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!!!

Korma or Curry and Coconut Pork


photo 1

These past couple of days I was home visiting my sweet twin sister. It was nice to  come home and catch up. Besides visiting the region, we have been cooking together. I learned to make some leaven to make my own bread. We made some chocolate truffles with a hazelnut filling, and many other things. Unlike my family, her family will eat everything!!! Asian, Indian, Mexican, Italian.. everything! So it has been very nice to eat a large array of cuisine. This evening she chose to make a Curry and Coconut Pork. She called this recipe: Korma.

I really loved this dish for several reasons: it tasted great, it cooked quite fast,  it required few ingredients and it could be adapted to include other meat or even vegetables.

Korma is an Indian dish, but like many recipes it varies according to region. Sometimes you will find yogurt, cinamon and many other ingredients. I am not sure where this recipe comes from, except that it was the one my sister taught me. I hope that you will enjoy it as much as I have.

photo 4

Recipe for 4-6:

  • 2 lbs. of Pork ( 0r any other meat: chicken, fish, lamb)
  • 1 large onion, or 2 medium-sized onions
  • 3 garlic cloves pressed
  • 2 tbsp of Curry
  • 2 tbsp. of coriander
  • 2 tsp of cumin
  • 2 tbsp of turmeric
  • 1 can of coconut milk
  • 1 cup of broth
  • Olive oil
  • salt and pepper to taste
  1. In a large pot, warm up the olive oil and when the oil is warm, saute the onions until they are translucent. Add the garlic and saute it as well.
  2. Remove the onion from the pot and set aside.
  3. In the same pot, warm up another tbsp of olive oil and saute the pork so that it is “brown on all sides”.
  4. Add the onions, the coconut milk, the broth, the curry and all the other ingredients and bring the mixture to boil.
  5. When the mixture has come to boil, lower the temperature to low and cook for 30 minutes.
  6. Serve as is, or with coconut rice. Et voila!photo 3

Bon Appetit and Happy Cooking!!!

Bacon Wrapped Pork Tenderloin


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There are days when I have time to wander in the grocery store in search of my would-be dinner, and there are days when I have so many things to do that it is difficult to place dinner on the table. Yesterday was one of those days. It was 7:00 when i got home and I still had a long list of things to do. What do you do?? order out? I looked in my fridge and gathered a bunch of things that would make our dinner.

This dinner was not that healthy with the bacon but it was yum, yum….

Ingredients for 4-6:

  • 1 pack of pork tenderloin ( or two small filet)
  • 1 pack of lean bacon or about 10 strips of bacon uncooked
  • salt, pepper
  • 1 tsp. of smokehouse Maple seasoning Mix from Mc Cormick.

Remove the pork tenderloins from its plastic wrap and rinse them under cold water. With paper towels, pat the tenderloins dry. Place the two tenderloins side to side, but make sure to place the end of one tenderloin at the head of the other one so that the roast  will be even in size all through. Season the tenderloins with salt, pepper and the Smokehouse maple seasoning by sprinkling then lightly all over the tenderloins. Take strips of bacon, and wrap the tenderloins together.

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Place the “roast” on a flexipat and cook in warm oven for 10 minutes at 450 ( to sizzle the bacon), then turn the heat down to 350 and cook for another 20 minutes.

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When the roast is cooked, remove it from the oven and let it rest for a few minutes.

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Meanwhile, melt 1 tbsp. of butter in a small saucepan. When the butter is melted, add 1 tsp of flour and stir well over low-medium temperature to make a roux. Pour the juice from the pan into the saucepan and stir well. Cook for a few minutes until it thickens. You may add a bit of broth to make the sauce more liquid if you do not have enough juice from the pan. I did not need to.

Slice the pork tenderloins and serve on individual plates. Drizzle the sauce over the pork. Serve with vegetables. I served grilled asparagus ( for me), and parmesan whipped potatoes for the rest of my family.

Bon Appetit and Happy Cooking!!!

Maple Smokehouse Pork Tenderloin



If you read me before, you will know that I am a fan of Costco for the variety, freshness, and price of its produce. A month ago, they sold a smokehouse pork tenderloin that i just loved, loved, loved. So the other day, I decided to make this for our dinner, and drove 30 minutes to go to the Costco just for to get that meat, only to find out that they no longer sold it…

I was a bit upset, but highly dissapointed because I was really looking forward to the taste of that meat again. Luckily I had read the ingredients and figure that i could make it taste just like that too. So I made up a recipe with liquid smoke, various spices and tried it. Though I liked it ok, it did not quite taste like it. So I tried another time, except this time I used their smokehouse herb mix. It was almost as good. So happy;-)

Ingredients for 4:

  • 1 pork tenderloin
  • 2 tsbp of the smokehouse herb mix
  • olive oil
  • 1 cup of chicken broth

Place the tenderloin on a large plate and rub the herb mix all over the tenderloin. Place the tenderloin in a ziploc bag and back into the refrigerator. Let it marinade for 2 hours or more.

Turn the oven to 400. Take the meat out of the fridge, and place it either on a flexipat. With a pastry brush, brush some olive oil on the tenderloin, sprinkle more of the herb mixture as well on each tenderloin. Cook the meat for 20-25 minutes depending on the width of the pork tenderloin or until a meat thermometer register 150F. When the meat is cooked, remove the pork tenderloin from the oven, and let it rest for 5 minutes. Remove the tenderloin from the flexipat, add 1 cup of broth to the pan, and mix and scrape the juices. Drizzle this “sauce” on the tenderloin. Et voila!!!

I served the tenderloin with roasted Sweet potatoes fries, and roasted corn. So good!!!

Bon Appetit and Happy Cooking!!!

Oven Baked Pork Tenderloins with Mustard and Fig Jam


Can you believe that school is back?! I can’t hardly believe that summer is coming to its end… Well at least, it has been fun to see the kids at school and see how excited they are all to be back. Seeing that they have lost little of their French is so heart-warming also;-) I guess i did something right:-)

It is difficult to get everything done in the evening when school is going on. Papers need to be filled up, homework need to be done and dinner needs to be fixed in a timely manner and not at 9 or 10 as I have been doing this summer….

As I made my way home, I was already thinking of what to cook this evening so i stopped by the grocery store to get what i needed. As I walked in, I was welcome with a display of fresh figs;-) They look so good and so ripe that i could not just leave them there to go bad.. and so I picked a box.

We used to have a very big fig tree outside my bedroom’s window in France and i  remember reaching to get the fig from the windows as I would close or open my shutters. Those figs were so sweet and so juicy. They were so so good! What would I give to taste those again….

Well, the figs I bought this evening were sweet but were a bit of a disappointment… not juicy enough for me to eat them as they were. I am certain they will taste fine in a tart or in anything I enterprise to make…. First I thought of making a mascarpone tart with them, but then, i realized that I had the pork  cooking in the oven and decided that those figs would be a good side to my meat.

Ingredients for 4-6 people: 2 pork tenderloin, 4 tbsp of olive oil, 1 tsp of salt, 1/2 tsp of pepper, 1 tbsp of thyme/ rosemary blend from Demarle.

Turn the oven to 375. Remove the pork from the packaging. Rinse them under running water, and pat them dry. Place the two tenderloin on the flexipan or a large grande mold. With a pastry brush, brush both tenderloin with olive oil. Sprinkle the tenderloin with salt, pepper and the Demarle thyme blend. Cook in the oven for 20-30 minutes for medium ( if the tenderloin is slim, cook for 20 minutes. If it is thicker, cook for 30 minutes).

While the pork is cooking, cook the fig jelly.

Ingredients:  16 oz of fresh fig cut in quarters, 1/4 cup of honey, 1/3 cup of sugar, the zest of a fresh lime, 2 tbsp of sharp dijon mustard, 1/3 cup of white wine, the juice of 1 lime.

In a small saucepan, place the quartered figs, the sugar and the honey and cook on a medium temperature for 10-15 minutes.  Stir frequently. When the sugar is melted and the figs are “melting”. Remove the saucepan from the stove, and empty the fig jam into a chopper. Chop the mixture. Empty this mixture into a small saucepan, add 2 tbsp of mustard, 1/3 cup of white wine, the lime juice and stir. Cook for a few minutes at medium temperature.

When the tenderloins are cooked, set them outside, cover them with aluminium foil and let them rest for a few minutes. Slice thinly and drizzle the fig sauce over the pork.

Et Voila!!

Bon Appetit and Happy Cooking!!!