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 firm.photo 1
  3. Cut them in half. OR CUT THE POTATOES IN HALF FIRST, THEM MICROWAVE FOR 3-5 MINUTES. 
  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 steaks.photo 1

Bon Appetit and Happy Cooking!!!

Cook for another 5 minutes unt

Pretty Salmon


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A few weeks ago my sister-in-law gave me a cookbook entitled the Happy in the Kitchen by Michel Richard. She said that she thought of me when she saw the book for three reasons. The primary reason was because the title of the cook reminded her of my signature ” Bon appetit and Happy cooking” . The second reason she purchased the book was because she noticed that there were silpats and fleximolds on the pictures of the preface. Finally she bought the book because it presented very uncommon but fun ” out of the box'” recipes and thought I could find some inspiration in it. Well she was right:-)
I love cookbooks!!!  But will only buy cookbooks that have beautiful picture and that present challenging out of the box recipes. In my collection I have many books from Stephane glacier, Thomas Keller,  Gordon Ramsey, Alain Ducasse and Christophe Michalak.. fun, fun, fun.

Yesterday in search of an inspiration for our dinner, or for a dessert I lingered over the book that she gave me. There were so many recipes I would have loved to make but settled on the salmon only because I had all the ingredients st home.

Ingredients for 2-4:

  • A bundle of fresh green asparagus ( normal sizes, not too thin, or too large)
  • A thick salmon filet of about 16 inches in length
  • olive oil
  • Salt
  • Pepper

Lemon Beurre Blanc Recipe:

  • the juice of one lemon
  • 1/4 cup of white wine
  • 1/2 cup of heavy cream
  • 1/4-1/2 cup of butter or 1/2 to 1 stick of butter
  • Salt
  • Pepper to taste
  1. Trim the asparagus by breaking the ends.
  2. With a potato peeler, peel all the asparagus.photo 1
  3. Rinse them over running water
  4. Place the asparagus in the large round mold, cover the octogonal silpat and microwave them for 2 minutes.photo 2
  5. Meanwhile, slice the salmon filet in half in its thickness without cutting the edges of the salmon.
  6. Place the asparagus inside the salmon as shown below.
  7. Trim the asparagus ends so that the asparagus flush with the salmon.photo 3
  8. Cut the salmon in 2 or 4 equal portions.photo 4
  9. Place those stuffed filets on the flexipan.
  10. Drizzle oil with the oil spritzer, spritz some olive oil. Season with des salt and pepper and cook in s warm over for 5 minutes.photo 3
  11. Meanwhile, prepare the lemon beurre blanc: in a small saucepan, warm up the white wine, the lemon juice and the cream and bring the mixture to boil.
  12. Cook the mixture until it reduces to about 2 tablespoons.photo 3
  13. Add the butter and whip it in. photo 5
  14. Season with salt and pepper. Add a dash of sugar if you think that the lemon beurre blanc is too sour.
  15. Place the salmon on individual plates and drizzle the sauce over the fish and eat up. Miam, Miam!!!photo

Bon Appetit and Happy Cooking!!!

Italian Pasta Salad


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It is not too often that I make pasta salad at our house because my husband is not a fan and I don’t eat lots of pasta, or gluten. But since I was asked to make one for an event this week-end, I chose to make this recipe. It is fresh, light, tastes like summer and it is really easy to make.

I really was not anticipating my children to eat it because they are so picky with their food and they hate tomatoes, but both Lisa and Theo took large helpings of it for lunch, and even took second.

I was surprised because it had tomatoes in it and none of them eat tomatoes. So I asked why Lisa liked it so much and she said: “mom!!! there is pasta, cheese and Salami… why not?!?!” Now that is too too funny!!!

This recipe is very simple. It was adapted and totally changed from  a recipe I had seen on Allrecipes. com called AntiPasto Pasta Salad.

Ingredients for 6-8:

  • 1 box of macaroni pasta
  • 12 oz of baby tomatoes sliced in half
  • 1 cucumber sliced very very thinly and cut in 4 ( each slice will be cut again in quarter).
  • 1 cup of feta cheese
  • 1 lb of hard salami cut thinly as well
  • 1 cup of italian dressing
  1. Cook the pasta according the package directions, (or if you are lazy place the content of pasta in the round mold, cover the pasta with 2 cup of water, 1/4 tsp of salt, place the octogonal silpat on top of the round mold and microwave for 13 minutes. Stop at half time to see if you need to add more water. ) Cook the pasta al dente.
  2. Rinse the pasta under running cold water to stop the cooking process and wash up some of the gluten.
  3. Place the pasta into a very large bowl. Add the sliced tomatoes, sliced cucumber, feta cheese, salami and dressing.
  4. Mix well and let the pasta rest for a minimum of 2 hours before eating. photo 1
  5. Et voila!!!Easy and Yummy;-)photo 2

Bon Appetit and Happy Cooking!!!

Potato Gratin


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We do not go out a lot, but when we do, there is a few places that we enjoyed going for the atmosphere and of course the food.

One of our favorite restaurant is Rick Irwin in Greenville. It has a wonderful ambiance, the restaurant is very cozy and the food always great. When I go there, I always, always order fish. My husband on the other hand, always, always order steak or filet mignon and ….potatoes;-)

Last week, in order to give my in-laws their mother and father day present, we decided to go to Rick Irwin for dinner. Though I was looking for some great food, I really had no clue what i would be eating as I always look for the specials.

My husband on the other hand was already dreaming at the idea of getting his favorite potato dish. It was such a disapointment though when his favorite potato was no longer on the menu: Potato Gratin.

Potato Gratin can be many things, but here it was basically a scalloped potato with a cream base and some old style mustard.

Since he was so “crushed”, I decided that maybe I could make those one night this week. After trying to think what it tasted like, this is the recipe I came up with. It is not Rick Irwin’s, but according to my husband, it tastes just as good and that is good enough for me;-)

Old Style Mustard Potato Gratin:

Ingredients for a casserole dish for 6-8 people:

  • 9 potatoes or 1 1/2 large potatoes per person,
  • for about 8 potatoes you will need 2 -2 1/2 cup of heavy cream,
  • 1/4 cup of the old style Dijon Mustard,
  •  2 tsp to 1/2 tbsp of salt.
  1. Slice the potatoes very thinly.
  2. Place them in the large round mold and cover the mold with the octogonal silpat.
  3. Microwave on high for 8 minutes.
  4. Once the potatoes have cooked. Prepare the gratin. In a large bowl, stir the heavy cream, the salt and mustard until it is well mixed.
  5. Place the large round onto a medium perforated sheet.
  6. Place 1/3 of the potatoes in the  large round mold.
  7. Pour 1/3 of the heavy cream  mixture and sprinkle some salt.
  8. Place another 1/3 of potatoes and repeat the process until you have used all the potatoes and all the cream.
  9. Bake in an already warm at 400 oven for 30 minutes. The potatoes should melt in your mouth.

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You can also substitute milk to heavy cream.

Bon Appetit and Happy Cooking!!!

Basil, Thyme and Parmesan Oven Roasted Potatoes


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Do you love summer? I do, I do!!! I love the heat as long as I can go swimming and I love wearing those cute light summer dresses. For those of you who may not know me, I am really a girly girl. I wear a dress every time I can.

Summer is the best time to wear dresses because you don’t have to deal with panty hoses, and jackets to match. Plus summer dresses come in some many fun colors that it would be difficult to wear some of them in other season. Think about it- Would you wear a canary yellow, or a bright pink in winter or spring? I am certain that people would be looking at me as if I came from another planet if I did.

In the summer, and you may have noticed my lack of posts, I don’t like to stay in my kitchen too long because it gets hot with the stove on and I rather be outside enjoying the outdoor. Sometimes I even go for a jog at 9 in the evening because it finally gets cool. No need to say that for dinner it is not fancy, it is a lot of fish and chicken on the grill.  I also to make salads, and easy things.

This past Sunday, for our family dinner I decided to fix steak  with grilled asparagus and corn. Because there was not any room left on the grill for potatoes I decided to roast them in the oven. Quick, easy and yummy!!

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Ingredients for 4-6 people:

  • 8 small potatoes,
  • 1/3 cup of parmesan,
  • 2 tbsp of olive oil,
  • 2 tbsp of dry basil
  • 1 tbsp of dry thyme
  • 1/4 tsp of salt,
  • 1/8 tsp of pepper.
  1. Peel the potatoes and slice them in quarters.
  2. Place the potatoes in the large round mold, cover it the octogonal silpat and cook them for 5 minutes.
  3. Empty the potatoes in a large bowl, drizzle the olive oil, and sprinkle the salt, pepper, thyme, basil, and parmesan. Toss the potatoes so that they are well coated with the olive oil and everything else.
  4. Empty the potatoes on the large perforated sheet covered with a large silpat and spread out the potatoes.
  5. Cook them in the oven for 15 minutes at 450.
  6. Sprinkle some sea salt and eat up! Yum!!!

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Bon Appetit and Happy Cooking!!!

Steamed Potatoes with Melted Brie and Caramelized Onion


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I don’t want make any generalization about German men, but based on my experience and on my acquaintances, it seems that they like, should I say, love potatoes. And if you ask them what they would like to eat, it will be most likely potato. Is it a curse or a blessing?!?! I think that most women would welcome this fact because this make cooking dinner easy. Me… it makes cooking twice as hard as I don’t care for potatoes and rather eat vegetables ( no, potatoes does not really belong to the family of vegetable contrary to what husband wants me to think;-)

So while I was getting my dinner ready ( lobster with cream of corn), I also had to think what i was going to fix for him and the rest of my family. It was going to be easy: brats and potatoes.

Today I wanted to add variety to his vegetable of choice and this is what I came up with: Steamed Potatoes with Melted Brie and Caramelized Onions)

Ingredients for 3-4:

  • 6 medium-sized potatoes
  • 1 brie
  • 1 onion
  • 1 tbsp of olive oil
  1. Peel the potatoes and cut them in 1 inch cubes. Rinse the potatoes well under running water and steam them as you would normally. I am choosing to steam them with Demarleathome cookware as it allows me to steam most vegetables in very little time. I place them into the large round mold. Add a pinch of salt. Place the octogonal silpat on top of the large round and cook the potatoes for  6-8 minutes. IF THE MOLD IS FULL TO THE TOP, COOK THEM FOR 8 MINUTES. IF IT IS LESS, 6 MINUTES IF ENOUGH.
  2. Meanwhile, prepare the caramelized onions. Drop 1 tbsp of olive oil in a large saute pan, and warm it up. When the oil is hot, add the sliced onion and cook over medium high until the onions are becoming a nice dark golden color. Set  aside.
  3. Remove the brie from its paper, place it on a plate and cook in the microwave for 2 minutes.photo
  4. Divide the potatoes equally among each plate and drizzle the melted brie over the potatoes. Sprinkle some of the caramelized onions and enjoy!

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 ;-)

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


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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 decided to vary things up a bit and substituted cheddar cheese for the swiss cheese, and scallions for the garlic and nutmeg. Result: everybody was happy and went for second. Yeah;-)

Originally the dish is made with uncooked potatoes that are sliced very thinly, and the potatoes are cooking in the cream for an hour meanwhile absorbing the cream and becoming soft and delicious. Though the recipe is excellent as is, it takes a long time to cook ( 1 hour) and is not convenient to fix on a school night or even on an evening. So here I used pre-cooked potatoes to shorten the recipe considerably.photo

Ingredients for 1 casserole dish ( for 6-8) or 4 very hungry people;-)

  • 8 medium-sized potatoes or about 2 lbs. of potatoes peeled
  • 2 cup of cream
  • 2 cup of cheddar cheese
  • 6 scallions chopped 
  • 1/2 tsp of red pepper flakes (optional)
  • 1 tsp of salt
  • 1/4 tsp of pepper
  1. Turn the oven to 400.
  2. Slice the potatoes very thinly and place them in the large round mold, place the octogonal silpat on top and microwave for 5 minutes. If you do not have  a large mold, place the peeled potatoes in a large pot, cover them with water and cook the potatoes for 15 minutes. The potatoes should still be hard. Let them cool. Then slice them thinly.
  3. Place half of the sliced potatoes into a dish of your choice. I will be re-using my large round mold because nothing sticks in those molds, and the clean-up will be easy.
  4. Sprinkle 1/2 tsp of salt, 1/8 tsp of pepper, half of the green onions over the potatoes. You may also want to add some and  red pepper flakes if you wanted. We did.
  5. Then sprinkle 1 cup of cheddar cheese.
  6. Cover the cheese with what is left of the potatoes and repeat the process.
  7. Pour the cream over the potatoes, but more on the sides so you will not wash off any of the seasonings.
  8. Cook in a warm oven of 400 for 30 minutes. Et voila!photoI served those wonderful potatoes with a rack of baby ribs, and lemon and dill steamed green beans. Yummy!!!

What did you have this past Sunday?

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 ;-)

Creme Brulee Oatmeal with Fresh Fruit


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I hope that you had a restful week-end. I certainly have and this morning will be even tougher to go back to work. But I should not complain, summer is very near;-)

This week-end I had time to spend a little of time in my kitchen and since I had seen a recipe of Creme Brulee Oatmeal, I thought to give it a try, or several tries;-)photo

Ingredients for 4 individual ramekins:

  • 1 cup of regular oatmeal
  • 2 cup of milk
  • 1 egg
  • 1 tbsp of vanilla
  • 2 tbsp of maple, or brown sugar
  • 1/4 cup of brown sugar to sprinkle
  • fresh fruit

In the recipes posted on the internet, they cooked the oatmeal in the oven for a good 25 minutes. In my recipe, you can shorten this recipe considerably if you are cooking the oatmeal first in the microwave.

  1. Place all the ingredients above and mix well.
  2. Cook the oatmeal mixture in the microwave for 3 minutes using the large round mold and the octogonal silpat.photo 1
  3. Fill each individual bowls. I used Pot de creme of about 1 cup each, and individual tartlet molds.photo 3
  4. Place the bowls onto a perforated sheet and cook them for 10 minutes in the oven at 400. IF YOU HAVE NOT PRE-COOKED THE OATMEAL IN THE MICROWAVE, YOU WILL NEED TO COOK THE OATMEAL IN THE OVEN FOR 20 MINUTES.photo
  5. Sprinkle some sugar over each individual cups and broil, or cook at 475 for 2-3 minutes to caramelize the sugar.photo 4
  6. Serve warm with fresh fruits. Yummy;-)photo

Bon Appetit and Happy Cooking!!!

Parmesan and Chili Pepper Coated Corn


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Pardon my absence. It is not the lack of cooking but the lack of time that has kept me away from my blog. I hope that you guys are doing well.
Today I will present you with a very quick recipe that I love. It is very easy to fix and it changes from the regular steamed corn.

Corn at this time of the year is so delicious that i would eat it everyday, and now that i am using my round mold to cook it in 5 minutes, we eat much more of it that we used to. Sometimes though it is nice to eat in a different way.

I saw this recipe many months ago on TV and tried it right away because it was so easy and fast. I hope that you will enjoy this as much as I am.

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Ingredients for 4: 

  • 4 ears of corn
  • 8 tbsp of Mayonnaise 
  • 1/2 cup of Parmesan
  • 4 tsp of Paprika or chili pepper or even cayenne pepper. 
  1. Place all 4 ears in the round mold and cover the round mold with the octogonal silpat.
  2. Microwave for 3 minutes. The corn will not be thoroughly cooked but it will cook longer in the oven.
  3. With a sharp knife, and being very careful to not hurt yourself, slice the corn ear in half.
  4. Place the corn face up on a plate and with a knife, spread the mayonnaise.
  5. Then sprinkle Parmesan and the spice that you wish.  Or mix the spice of your choice with the Parmesan in a large bowl and dip the corn into the mixture making sure to cover the corn entirely with the mixture.
  6. Lay the corn face up on the silpat that would have been placed on a perforated sheet.
  7. Cook at 450 for 5/7 minutes.
  8. Accompany this wonderful corn with a meat of your choice and enjoy!!!

Bon Appetit and Happy Cooking!!!

Seared Scallops on a Bed of Red Onion and Corn


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We work all week long and when we have time, it is raining, even pouring. It is so upsetting. I hate rain. I can’t go outside and go for my jog and it puts a damper on my mood.

So what to do when it is raining??? In my house, we watched TV and do a lot of nothing;-) Me, I cook. So today I cooked a yummy onion soup for our lunch, and I fixed some Sable Breton.

This evening I wanted to add a bit of sunshine to my plate so I prepared Seared Scallops on a bed of corn and red onion.

It was quick, easy to do, yummy to my stomach and it really brightened my morose day;-)

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Ingredients for 2:

  • 6 to 8 fresh scallops
  • 3 ears of corn
  • 1/2 red onion sliced and diced
  • 4 scallions
  • 1/4 tsp of red pepper flakes
  • 1 tsp of Grill Mates Smokehouse Maple
  • 1 tsbp of  butter
  • Salt and Pepper
  1. Place the corn inside the large round mold and cover the mold with the octogonal silpat.
  2. Microwave for 4 minutes.
  3. With a sharp knife, cut the corn off the ear, and set aside.photo 1
  4. Melt 1 tbsp of butter in a frying pan, and when the butter is sizzling, add the diced onion and saute it until it turns golden.
  5. Then add the corn and saute it as well.
  6. Add the chopped scallions and saute it.photo 3
  7. Season with salt, pepper, red pepper flakes and stir.
  8. Empty the content of the pan into a plate and cover it so that it will not cool down.
  9. Rinse the scallops over running water. With a paper towel, pat them dry.
  10. Spread the Smokehouse Maple seasoning over a plate or in a bowl and dip each scallops into the seasoning to coat them with that seasoning. Set aside.photo 4
  11. In a large frying pan, melt 1/2 tsp of butter. When the butter is sizzling, sear the scallops for 1-2 minutes.
  12. Turn them and sear them the other side.
  13. Spoon some of the corn on each plate and place the seared scallops on top. Serve and Enjoy!!!

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Bon Appetit and Happy Cooking!!!