French Salad with Lemon Flavored Oven Roasted Salmon


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What do you eat when you are not very hungry, you do not really want to cook, but you are trying to be really good??? Most people would say cereals, some people would say popcorn and some would say salad. It is not very often that I don’t want to cook, but with the beautiful days coming, I have been more keen on reading my book in the sun, than spending time in my kitchen. Still one has to eat, and since we don’t generally eat out, or order out, someone ( me) has to cook. Last night was meat salad and pan roasted potatoes for my husband, and salad and salmon for me- good, easy and satisfying;-)

Ingredients for 1-2 person:

  • 1 petite filet of salmon ( fresh or frozen that you would have thawn out)
  • 1 small head of boston lettuce
  • 1-2 tbsp of olive oil
  • 1/2 -1 tbsp of balsamic vinegar
  • 1 tsp of strong mustard ( grey poupon or even stronger)
  • 1/16 tsp of pepper
  • 1/8 tsp of salt
  • lemon
  1. Place the salmon on a pan. Here we will be using either the deep flexipan or the medium silpat that we would have placed on the medium perforared sheet.
  2. Sprinkle some salt, pepper and drizzle a bit of lemon juice over the salmon. Cook in the oven for 8-10 minutes ( depending on how you like it).
  3. Meanwhile rinse the salad, and prepare the salad dressing. In a small bowl, mix all together the vinegar, oil, mustard, salt and pepper and stir well so that it will thicken ( yes this is the true French dressing ( not that yucky orange looking dressing that we sell here;-(
  4. Add the salad to the dressing and toss well.
  5. Then add the salmon that you would have cut in smaller pieces.
  6. Toss again and serve. Yum!! A real delight, fresh, light and tasty;-)

Bon Appetit and Happy Cooking!!!

French Salad with Lemon Flavored Oven Roasted Salmon

  • Servings: 1-2 people
  • Difficulty: Super Easy
  • Print

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Ingredients for 1-2 person:

  • 1 petite filet of salmon ( fresh or frozen that you would have thawn out)
  • 1 small head of boston lettuce
  • 1-2 tbsp of olive oil
  • 1/2 -1 tbsp of balsamic vinegar
  • 1 tsp of strong mustard ( grey poupon or even stronger)
  • 1/16 tsp of pepper
  • 1/8 tsp of salt
  • lemon
  1. Place the salmon on a pan. Here we will be using either the deep flexipan or the medium silpat that we would have placed on the medium perforated sheet.
  2. Sprinkle some salt, pepper and drizzle a bit of lemon juice over the salmon. Cook in the oven for 8-10 minutes ( depending on how you like it).
  3. Meanwhile rinse the salad, and prepare the salad dressing. In a small bowl, mix all together the vinegar, oil, mustard, salt and pepper and stir well so that it will thicken ( yes this is the true French dressing ( not that yucky orange looking dressing that we sell here;-(
  4. Add the salad to the dressing and toss well. Then add the salmon that you would have cut in smaller pieces.
  5. Toss again and serve. Yum!! A real delight, fresh, light and tasty;-)

Bon Appetit and Happy Cooking!!!

Cauliflower Bites


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Winter vegetables are very limited. There is not much more besides  roots, carrots, cauliflower, broccoli and cabbage. Of course, I could be eating all that my stores offer ( which is everything), but as a French person, I believe it is best to eat fruit and vegetables that are in season.

I am not fan of cabbage, and my family do not like carrots.  As the result, I often cook brocoli and cauliflower in the winter time. It is not a problem because I like them both.

You  can do so many things with both vegetables! You can roast, puree, steam, saute them,make soups.. So many things in fact that that if you were to open my fridge at any point in the winter, you would find both;-).

Well, when I looked in the fridge today, I realized that I had two bags of cauliflower. Since I had already made a soup and a casserole a few days ago, I did not want to serve them again as such. I had been meaning to make that cauliflower pizza that has been going around on faceboook, but time has been so scarce lately that I have not had time to make it and I was not really in the mood for pizza…

Anyway, I was adamant about making something with my cauliflower this evening. I had seen the recipe from DamDelicious , that I decided that I was going to give it a try this evening. Except I was going to make it somewhat  healthier;-)) and somewhat less messy and faster.

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Here we go:

Ingredients for 6-8 people:

  • 3/4 bag of cauliflower from Costco, or 1 1/2 lbs of cauliflower heads
  • 3 eggs
  • 1/2 cup of parmesan
  • 1/2 cup of italian bread crumbs
  • a spicy seasoning of your choice, I used Zesty Mediterranean from Demarle

Dill Dipping Sauce:

  • 1 tsp of dill seasoning from Demarle
  • 2 tbsp of mayonnaise
  • 4 tbsp of sour cream
  • salt and pepper to taste
  1. In a small bowl, place the eggs and mix them well.IMG_1296
    In another bowl, mix the breadcrumbs, the parmesan and the zesty Mediterranean Spice from Demarle. Set aside.IMG_1297
  2. Either cut the cauliflower head into small florets or buy the florets, That is what I did.
  3. Dip the florets into the egg,IMG_1298
  4. Then into the parmesan and place them onto the silpat that you would have placed on a large perforated sheet. IMG_1299
  5. Roast at 425 for 10 minutes. You can eat as such, they are quite yummy, or you can make a dipping sauce.IMG_1301IMG_1304IMG_1306
  6. Mix all the ingredients for the dipping sauce together, and enjoy with our reservation. Miami, miam;-)IMG_1307

Bon Appetit and Happy Cooking !!!

Cauliflower Bites

  • Servings: 6-8 people
  • Difficulty: Super Easy
  • Print
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Ingredients for 6-8 people:

  • 3/4 bag of cauliflower from Costco, or 1 1/2 lbs of cauliflower heads
  • 3 eggs
  • 1/2 cup of parmesan
  • 1/2 cup of italian bread crumbs
  • a spicy seasoning of your choice, I used Zesty Mediterranean from Demarle

Dill Dipping Sauce:

  • 1 tsp of dill seasoning from Demarle
  • 2 tbsp of mayonnaise
  • 4 tbsp of sour cream
  • salt and pepper to taste
  1. In a small bowl, place the eggs and mix them well. In another bowl, mix the breadcrumbs, the parmesan and the zesty Mediterranean Spice from Demarle. Set aside.
  2. Either cut the cauliflower head into small florets or buy the florets, That is what I did.
  3. Dip the florets into the egg, then into the parmesan and place them onto the silpat.
  4. Roast at 425 for 10 minutes. You can eat as such, they are quite yummy, or you can make a dipping sauce.
  5. Mix all the ingredients together and enjoy with our reservation. Miami, miam;-)

Bon Appetit and Happy Cooking !!!

If you like what you read or see, please share;-) Merci beaucoup!!!

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
  • 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!!!

Chinese Fortune Cookies



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A  few Thursdays ago,  I hosted an Asian Cooking Class for a fun group of women. Not only did we have a lot of fun, but we also learned to make many yummy recipes. Our menu consisted of Pot Stickers, Teriyaki Chicken, Sesame Infused Broccoli, Coconut Rice and Fortune Cookies. Yes, we made fortune cookies;-)

Did you know however not all Chinese restaurants offer Chinese Fortune cookies?!?! Yes. it is true. I learned the night of the cooking class that  Fortune Cookies were An American tradition. Yep, it is true!!

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According to Wikepedia, “Fortune cookies are often served as a dessert in Chinese restaurants in the United States and some other countries, but are absent in China. The exact origin of fortune cookies is unclear, though various immigrant groups in California claim to have popularized them in the early 20th century, basing their recipe on a traditional Japanese cracker. Fortune cookies have been summarized as being “introduced by the Japanese, popularized by the Chinese, but ultimately … consumed by Americans.

As far back as the 19th century, a cookie very similar in appearance to the modern fortune cookie was made in Kyoto, Japan, and there is a Japanese temple tradition of random fortunes, called o-mikuji. The Japanese version of the cookie differs in several ways: they are a little bit larger; are made of darker dough; and their batter contains sesame and miso rather than vanilla and butter. They contain a fortune; however, the small slip of paper was wedged into the bend of the cookie rather than placed inside the hollow portion. This kind of cookie is called tsujiura senbei (辻占煎餅?) and are still sold in some regions of Japan, especially in Kanazawa, Ishikawa as the lucky items to start Happy New Year.Some said that it’s sold in the neighborhood of Fushimi Inari-taisha shrine in Kyoto.

Most of the people who claim to have introduced the cookie to the United States are Japanese, so the theory is that these bakers were modifying a cookie design which they were aware of from their days in Japan.

Makoto Hagiwara of Golden Gate Park’s Japanese Tea Garden in San Francisco is reported to have been the first person in the USA to have served the modern version of the cookie when he did so at the tea garden in the 1890s or early 1900s. The fortune cookies were made by a San Francisco bakery, Benkyodo.[4][5][6]

David Jung, founder of the Hong Kong Noodle Company in Los Angeles, has made a competing claim that he invented the cookie in 1918.San Francisco’s mock Court of Historical Review attempted to settle the dispute in 1983. During the proceedings, a fortune cookie was introduced as a key piece of evidence with a message reading, “S.F. Judge who rules for L.A. Not Very Smart Cookie”. A federal judge of the Court of Historical Review determined that the cookie originated with Hagiwara and the court ruled in favor of San Francisco. Subsequently, the city of Los Angeles condemned the decision.[7]

Seiichi Kito, the founder of Fugetsu-do of Little Tokyo in Los Angeles, also claims to have invented the cookie.[8] Kito claims to have gotten the idea of putting a message in a cookie from Omikuji (fortune slip) which are sold at temples and shrines in Japan. According to his story, he sold his cookies to Chinese restaurants where they were greeted with much enthusiasm in both the Los Angeles and San Francisco areas. Thus Kito’s main claim is that he is responsible for the cookie being so strongly associated with Chinese restaurants.”

I felt a bit silly for proposing to make them, but we had much fun making them nonetheless;-)

Well, for fun, you certainly can make them too. They are much more yummy than the real ones served at Chinese restaurants.

Ingredients for about 16 biscuits:

  • 2 large egg whites
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 3 tablespoons vegetable oil
  • 8 tablespoons all-purpose flour
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 8 tablespoons granulated sugar
  • 3 teaspoons water
  1. Turn the oven to 375.
  2. Place a medium silpat onto a medium perforated sheet and set aside.
  3. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil.
  4. Add the water and mix well again.
  5. In another bowl, mix all the dry ingredients ( flour, cornstarch, salt and sugar).
  6. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.photo 1
  7. Using 1 tablespoon drop the batter onto the silpat, that you would have placed on a large perforated sheet,  and with the back of the spoon, spread the batter into an even 2 1/2 inch wide circle. photo 2Only make 3 to 4 cookies at a time because they will cool too quickly, and you will not be able to shape them if you make too many at a times.
  8. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (between 8 and 10 minutes).
  9. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. photo 3Continue with the rest of the cookies.
  10. Repeat step 7-9 until you have used all the batter. Yum!!! The cookies will keep for a week in an airtight container. photo 1

Bon Appetit and Happy Cooking!!!

Chinese Fortune Cookies

  • Servings: 3 to 4 persons
  • Difficulty: Easy
  • Print

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Ingredients for about 16 biscuits:

  • 2 large egg whites
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 3 tablespoons vegetable oil
  • 8 tablespoons all-purpose flour
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 8 tablespoons granulated sugar
  • 3 teaspoons water
  1. Turn the oven to 375.
  2. Place a medium silpat onto a medium perforated sheet and set aside.
  3. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil.
  4. Add the water and mix well again.
  5. In another bowl, mix all the dry ingredients ( flour, cornstarch, salt and sugar).
  6. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.
  7. Using 1 tablespoon drop the batter onto the silpat, and with the back of the spoon, spread the batter into an even 2 1/2 inch wide circle. Only make 3 to 4 cookies at a time because they will cool too and you will not be able to shape them if you make too many.
  8. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (between 8 and 10 minutes).
  9. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie.
  10. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.
    Repeat step 7-9 until you have used all the batter. Yum!!! The cookies will keep for a week in an airtight container.

Bon Appetit and Happy Cooking!!!

Croque Madame


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If you are a friend of mine of Facebook, you knew that I went home for Christmas. It is very rare that I will make the trip home for the holidays because we spend Christmas Eve here with family and then leave for France on Christmas day which always makes for a very short trip. Moreover, the airfare can be very expensive at this time of the year so we tend to not do that too often. This year, however, we chose to take the trip for several reasons:

1. we had sky miles that help us pay for our airfares.

2. having lost my grandmother this summer, I needed to spend time with my “surrogate” mother, my aunt and showed her how much she meant to us.

3. It had been more than a year since I had gone home.

So we went home. My daughter brought her boyfriend along so obviously we toured Paris as if we had never done so. 

It was all so beautiful!!!!IMG_0494

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Since we were staying at my aunt’s, we didn’t get to dine out often because my aunt wanted to spoil us with yummy French homemade meals and because we were just as happy staying home in company of our loved ones.

The only time we ate out was to stop for a coffee at a cafe, dessert and tea at a Tea salon, or for lunch.

One day as we were walking around the Galeries Lafayette, everyone was getting hungry so we decided to stop for a bite at the famous Cafe de La paix.

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If you have never been, it is worth the stop. It is on the pricey side, but the food and the service is so upscale that  you will not be disappointed with going there.

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The menu is so selective, that we could have ordered Caviar, foie gras, Oysters on the shelf, but we were so hungry and cold that everyone of us ordered the same thing: Croque Monsieur and Croque Madame.

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I have long been familiar with Croque Madame and Croque Monsieur, but the one I had at that restaurant was so outstanding that the minute I got home, I made some the recreate those flavor I had eaten.

Why Do I share this recipe only now?? because that way my sweet daughter can follow my recipe and make it herself if she decides to;-)

Ingredients for 4 Croque Madame:

  • 8 slices of honey wheat or white bread
  • butter
  • 8 slices of good quality ham ( not to thin)
  • 2 cups of milk
  • 2-3 tbsp of flour
  • 5 cups of gruyere grated
  • hot mustard ( French Dijon preferably)
  1. Turn the oven to 400. Slather some butter on each side of bread, and lay the bread flat on a large silpat that you would have placed on a large perforated sheet.
  2. Place the bread in the oven to toast for 5-8 minutes or until the bread is a light brown color.
  3. While the bread is toasting, melt 2 tbsp of butter in a medium sized saucepan and when the butter has melted, add 2 tbsp of flour. Stir the flour to make a roux.
  4. Warm up the milk in the microwave for 2 minutes and pour it over the roux. Continue stirring until the milk thickens and make a thick white sauce. Season with salt and pepper, and add 1 cup of grated gruyere. Stir well.
  5. To assemble the croque monsieur, place a toast down. Spread some mustard, sprinkle some grated cheese ( about 1/4 cup), then place the slice of ham, IMG_0930sprinkle another 1/4 cup of cheese.IMG_0928
  6. Place another toast on top. IMG_0931
  7. Spread about 1/4 cup of white sauce on the top of the bread. Sprinkle another 1/4 cup of cheese.IMG_0932
  8. Repeat the same process for the rest of the toasts.
  9. Place the toasts back onto the large silpat and toast them for another 10 minutes at 400,  or until the cheese is melted and golden.IMG_0933
  10. Meanwhile, warm up a small frying pan over medium high heat. Melt 1 tbsp of butter and when the butter is sizzling, crack an egg. and sizzle it.
  11. To serve, place the egg over the cheese toast, and eat the sandwich with a green salad in a mustard vinaigrette.IMG_0935Easy, Yummy and Conforting!!! Perfect for those winter months;-)

Bon Appetit and Happy Cooking!!!

You like what you just read, please share;-) Merci Beaucoup!!!

Croque Madame

  • Servings: 4-8
  • Difficulty: easy
  • Print

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Ingredients for 4 Croque Madame:

  • 8 slices of honey wheat or white bread
  • butter
  • 8 slices of good quality ham ( not to thin)
  • 2 cups of milk
  • 2-3 tbsp of flour
  • 5 cups of gruyere grated
  • hot mustard ( French Dijon preferably)
  1. Turn the oven to 400. Slather some butter on each side of bread, and lay the bread flat on a large silpat that you would have placed on a large perforated sheet.
  2. Place the bread in the oven to toast for 5-8 minutes or until the bread is a light brown color.
  3. While the bread is toasting, melt 2 tbsp of butter in a medium sized saucepan and when the butter has melted, add  2 tbsp of flour. Stir the flour to make a roux.
  4. Warm up the milk in the microwave for 2 minutes and pour it over the roux. Continue stirring until the milk thickens and make a thick white sauce. Season with salt and pepper, and add 1 cup of grated gruyere. Stir well.
  5. To assemble the croque monsieur, place a toast down. Spread some mustard, sprinkle some grated cheese ( about 1/4 cup), then place the slice of ham, sprinkle another 1/4 cup of cheese. Place another toast on top. Spread about 1/4 cup of white sauce on the top of the bread. Sprinkle another 1/4 cup of cheese.
  6. Repeat the same process for the rest of the toasts.
  7. Place the toasts back onto the large silpat and toast them for another 10 minutes at 400 or until the cheese is melted and golden.
  8. Meanwhile, warm up a small frying pan over medium high heat. Melt 1 tbsp of butter and when the butter is sizzling, crack an egg. and sizzle it.
  9. To serve, place the egg over the cheese toast, and eat the sandwich with a green salad in a mustard vinaigrette. Easy, Yummy and Conforting!!! Perfect for those winter months;-)

Bon Appetit and Happy Cooking!!!

Lady Fingers or Biscuits Cuilleres


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When you live in Europe or France, and you need an ingredient for a recipe, you can go to any supermarket and just get it because they would have the item that the recipe demands. Unfortunately, most American supermarkets does not carry all the ingredients that i was accustomed to work with, or play with in Europe which can make your cooking experience a bit of a challenge or a scavenger hunt. Over the years that I have been in the USA, I have learned to either bring those coveted items back with me, or find internet sites that either sell them, or explain how I can make them myself.

So this is how, I learned to make pistachio paste, Pralin, Chestnut Puree.

This weekend I wanted to make a Buche de Noel ( Yule Log) and the recipe called for Boudoirs, or Lady Fingers… But I could not find them in any store so I had to make them.

So here is the recipe. It is one of the easiest thing to make, it is fast and you make lots of cookies at once that keep really well in an airtight container.

Ingredients for about 50 individual cookies:

  • 3 eggs separated
  • 63 grams of sugar
  • 1 tsp of vanilla extract ( I am using the vanilla bean Paste from Nielsen Massey found at the Fresh Market)
  • 32 gr. of flour
  • 32 gr. of corn starch or even potato starch
  • powdered sugar
  1. Separate the eggs and place the egg whites into a mixer. Beat the egg whites into hard peaks.
  2. When you have reached this texture, add the egg yolks and blend them in.
  3. Then sift the corn starch and the flour and add it gently to the egg whites.
  4. Add 1 tsp of vanilla extract.
  5. Fill a pastry bag and draw small sticks of about 1/2 inch by 2 inches on  large silpat that you would have placed on a large perforated sheet.
  6. Dust some powdered sugar all over the “cookies”.
  7. Bake the cookies in the oven for 12 minutes  at 338 or until they become a very pale yellow.
  8. Remove them from the oven and let them cool down at room temperature. Keep in an airtight container so that they will stay hard ( can keep for several weeks).

And with those wonderful cookies, I was able to make my Vanilla and Chocolate Buche de Noel. Yum….

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Bon Appetit and Happy Cooking!!!

Lady Fingers or Biscuits Cuilleres

  • Servings: 12-16
  • Difficulty: Very Easy
  • Print

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Ingredients for about 50 individual cookies:

  • 3 eggs separated
  • 63 grams of sugar
  • 1 tsp of vanilla extract ( i am using the vanilla bean)
  • 32 gr. of flour
  • 32 gr. of corn starch or even potato starch
  • powdered sugar
  1. Separate the eggs and place the egg whites into a mixer. Beat the egg whites into hard peaks.
  2. When you have reached this texture, add the egg yolks and blend them in.
  3. Then sift the corn starch and the flour and add it gently to the egg whites.
  4. Add 1 tsp of vanilla extract.
  5. Fill a pastry bag, and draw small sticks of about 1/2 inch by 2 inches on large perforated sheet that you would have placed on a large perforated sheet.
  6. Dust some powdered sugar all over the “cookies”.
  7. Bake the cookies in the oven for 12 minutes at 338 or until they become a very pale yellow.
  8. Remove them from the oven and let them cool down at room temperature. Keep in a airtight container so that they will stay hard ( can keep for several weeks).

Bon Appetit and Happy Cooking!!!

Please share this post if you like it and post your comments. Merci Beaucoup!!!

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!!!