Salmon, Chives and Cream Cheese Canapé


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What to do for appetizers when you have a few people over and don’t want to serve the boring dip, salsa and chips?? you make those really fancy appetizers. They are pretty, taste wonderful and will impress any crowd.

Ingredients for 12 canapes:

  • 1 sheet of puff pastry,
  • 1 pack of smoked salmon,
  • cream cheese at room temperature,
  • fresh dill or chives chopped,
  • coarse black pepper.
  1. Place the puff pastry onto the silpat.
  2. With the rolling pin, roll it thinner ( not too much, just a bit).
  3. Cut the rectangle into 12 squares ( or smaller if you want to make bit sizes).
  4. With a butter knife, spread the cream cheese in the middle of each square.
  5. Place 2 slices of salmon a top the cream cheese.IMG_0008
  6. Sprinkle some dill or chives. Fold the two sides over the salmon. It will look like a diamond.
  7. Sprinkle some coarse pepper. Continue this process until you have used all the puff pastry. Place the canapé on a silpat that you would have previously placed atop a medium perforated sheet.IMG_0009
  8. Cook in warm oven at 400 for 15 minutes. Miam, Miam…IMG_0013

Bon Appetit and Happy Cooking!!!

Smoked Salmon, Chives and Cream Cheese Canape

  • Servings: 6 people
  • Difficulty: Super Easy
  • Print

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Ingredients for 12 canapes:

  • 1 sheet of puff pastry,
  • 1 pack of smoked salmon,
  • cream cheese at room temperature,
  • fresh dill or chives chopped,
  • coarse black pepper.
  1. Place the puff pastry onto the silpat.With the rolling pin, roll it thinner ( not too much, just a bit).
  2. Cut the rectangle into 12 squares ( or smaller if you want to make bit sizes).
  3. With a butter knife, spread the cream cheese in the middle of each square.
  4. Place 2 slices of salmon a top the cream cheese.
  5. Sprinkle some dill or chives.
  6. Fold the two sides over the salmon. It will long like a diamond.
  7. Sprinkle some coarse pepper. Continue this process until you have used all the puff pastry.
  8. Place the canapé on a silpat that you would have previously placed atop a medium perforated sheet.
  9. Cook in warm oven at 400 for 15 minutes. Miam, Miam..

Bon Appetit and Happy Cooking!!!

Bouchon de Cauliflower


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As a child, I remembered staying hours at a table to finish my vegetables. I hated peas. Especially the ones that I called “facon  grand-mere”. If  you grew up in France, you would be able to recall those peas I am talking about, the ones cooked with sauteed onion, and maybe lettuce. It sounds disgusting, but now that I am adult, I love those peas.

Do you have one of those picky eaters  at your house???

Though I was not a fan of vegetables, because they were often, just steamed and seasoned with salt and pepper,  I liked cauliflower. I liked them because my mom would make a casserole like dish. It included a white sauce ( also called bechamel sauce) and a lot of swiss cheese. I guess yon can say that it was a healthier version of broccoli and velvetta.

I wish my mom had found ways to disguise the other vegetables I hate so much;-)

Today I would like to share with you a retake of the Cauliflower Béchamel Dish if you will. It is easy to make, yummy, and can be served as an appetizer. Today I used cauliflower, but you coud use any other vegetables to hide;-)

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Ingredients for 20 bouchons, or 20 bites:

  • 250 gr. or about 1 cup of cauliflower ( or any other vegetables)
  • 20 gr.  or about 1/8 cup of parmesan
  • 30 gr.  or about 1/3 cup of swiss cheese
  • 30 gr.  or  2 tbsp of flour
  • 20 cl or 7 oz of milk
  • 20 cl or about 7 oz. of cream
  • 2 eggs
  • salt
  • pepper
  • camembert or Brie
  1. Steam the vegetable so that it will be soft enough to mash. Of course you can do this however you wish. At my house, fan of the Demarle products, I like to use my large round mold. I place the vegetable in the large round mold. I cover the mold with the octogonal silpat, and steam the vegetables for 3minutes.IMG_1256
  2. With a fork mash the vegetable, here the cauliflower.IMG_1257
  3. Add all the other ingredients and mix well.IMG_1258
  4. Season with salt and pepper so that they will be to your liking. A dash of each will be enough though.
  5. Place the mini muffin tray on a perforated sheet. If using regular metalware, do not forget to spray the muffin tray with lots of oil so that the cauliflower bites will not stick. No need to do this with the demarle cookware.
  6. Cut little squares of brie, or camembert of about 1/2 inch or 1/5 cm and place them in the opening of each mini muffin.IMG_1260
  7. Pour the mixture over brie.
  8. Cook in a warm oven at 400 for 15-20 minutes.IMG_1261IMG_1262
  9. ENJOY!!!IMG_1263

Bon Appetit and Happy Cooking!!!

Cauliflower Bouchons

  • Servings: 10 people
  • Difficulty: Super Easy
  • Print

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Ingredients for 20 bouchons, or 20 bites:

  • 250 gr. or about 1 cup of cauliflower ( or any other vegetables)
  • 20 gr. or about 1/8 cup of parmesan
  • 30 gr. or about 1/3 cup of swiss cheese
  • 30 gr. or 2 tbsp of flour
  • 20 cl or 7 oz of milk
  • 20 cl or about 7 oz. of cream
  • 2 eggs
  • salt
  • pepper
  • camembert or Brie
  1. Steam the vegetable so that it will be soft enough to mash. Of course you can do this however you wish. At my house, fan of the Demarle products, I like to use my large round mold. I place the vegetable in the large round mold. I cover the mold with the octogonal silpat, and steam the vegetables for 3minutes.
  2. With a fork mash the vegetable, here the cauliflower.
  3. Add all the other ingredients and mix well.
  4. Season with salt and pepper so that they will be to your liking. A dash of each will be enough though.
  5. Place the mini muffin tray on a perforated sheet. If using regular metalware, do not forget to spray the muffin tray with lots of oil so that the cauliflower bites will not stick. No need to do this with the demarle cookware.
  6. Cut little squares of brie, or camembert of about 1/2 inch or 1/5 cm and place them in the opening of each mini muffin.
  7. Pour the mixture over brie. the in a mini muffin
  8. Cook in a warm oven at 400 for 15-20 minutes.

Bon Appetit and Happy Cooking!!!

Cute Small Caesar Salad Cups


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I love desserts, yummy scrumptious desserts. You probably figured out that from a few of my blog entries. But I also like to eat healthy because I feel better if I do, and i can still fit in my clothes that are 10 years old ( provided I still wear them, right???).

So when I offer cooking classes, I like to do the same. I like to offer recipes that are easy to make, pretty, yummy and healthy ( though sometimes they are not, and that is okay too. )

For one of the latest cooking class, i decided to make those caesar salad cups because they were different, and they presented vegetables in a fun way.

The idea of using bread as a pie shell came from one of the book from Martha Stewart. She is so creative!!!

Ingredients for 20 mini cups ( for about 6-5 people):

  • 1 1/4 romaine salad
  • 1/4 cup of caesar salad dressing. I used Creamy Caesar Salad dressing from Hidden Valley, but you can make your own. Recipe here.
  • 1/4 cup of shredded parmesan cheese ( plus a bit more for sprinkling for decoration)
  • 1 loaf of sandwich bread of about 20 oz. ( or exactly 20 slices.
  1. Turn the oven to 400.
  2. Cut each slice into a round of 3 inch. Place each round of bread in each indentation of the medium tartlet or the medium tartlet silform that you would have placed on a medium perforated sheet.
  3. Cook the tartlet for 6-8 minutes or until they are golden.photo 1
  4. Meanwhile, chop the salad very thinly.photo 3
  5. Add the dressing and the parmesan and mix well.
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  6. When the cups of bread are cooked, and completely cold, fill them up with the salad mixture.
  7. Sprinkle a bit of parmesan for decoration and enjoy!photo 5

Cute, yummy and guilt free since it is salad;-)

Bon Appetit and Happy Cooking!!!

 

Getting Ahead of the Game… Prepare Your Pie Shells in Advance and Freeze them!


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With the holidays coming up, it is easy to feel a bit overwhelmed with everything that needs to be done. I try not to. In fact, I usually only list the things that i can do, and get to the other things when the other one are accomplished, or I would go crazy trying to do it all at once.

Well for those of you who may need to bring a little something to a Holiday Gathering, I suggest to bring some tartlets. They are usually easy to make, cook in a dash and can be prepared in advance.

For example, here, you could prepare and cook the pie shells in advance and freeze them in a ziploc bag until you are ready to use them.

Ingredients for 45 mini tartlets:

  • 1 pack of pie crust ( it can be a generic brand)
  1. Turn the oven to 400.
  2. Place the mini tartlet on top of a perforated sheet ( it will cook more evenly).
  3. Unroll your roul’pat on your counter and roll out the pie crust.
  4. With a pie crust cutter of 2 1/4″, cut the crust into small pie shells.photo
  5. Place the pie shells onto the mini tartlet pan and with a shaper, press the pie crust down so that it will take the form of the pan.
  6. With a fork, puncture the pie crust so that a ” bubble” will not form at the bottom when it is baking. Set aside.photo 1

6. Place some porcelain beads, or dry pinto beans in each pie shell so that they will stay flat and you will be able to fill more filling.

7. Cook the shells for 13-15 minutes or until they are a golden brown.

8. Let them cool completely and freeze them until you are ready to use.

You will not be able to make savory tartlets as the pie shell is baked at the same time as the filling, but with empty shells you can do so so much:

  • Lemon pies
  • Chocolate Pies
  • Fruit pies
  • Pecan Pies
  • Great Medium to present Chicken, Tuna or even Egg Salad

I like to use those pie shells to offer vegetable to my buffet as it is always a challenge to offer vegetables. For example, I like to dice some chopped tomatoes, fresh mozzarella and basil and present it in those pie shells. Chopped Caesar Salad can also be presented in those shells.

I hope that those tips will help you with your next event. Until next time, I wish you

Bon Appetit and Happy Cooking!!!

Baked Brie the Simple Way


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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 run and to play in my kitchen so when it was time for dinner there was nothing to offer. I will tell you that I really was not in the mood to make dinner because I knew that what I wanted to cook would not please my husband, and what he wanted was not going to please me. So what to do??? I did not want to go out for dinner and we did not want to take out. As i opened my fridge for inspiration, i saw two small brie that Lisa had purchased for the cooking class.

My family loves baked Brie and especially Garlic Baked Brie. They were introduced to this yummy appetizer in France and I thought that tonite this easy appetizer would make for a fun dinner option.  Easy, simple, Yummy. ….Yeah i know, not to healthy but it was Saturday night so who cares…

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Ingredients for 2-4:

  • 2 individual sized brie from President
  • 8 garlic cloves peeled and sliced in half
  • 2 baguette uncooked from the freezer section of the grocery store or from Costco.
  1. Turn the oven to 400.
  2. Remove the brie from its box and its wrapping.
  3. Place the brie on a cutting board.
  4. With a sharp knife, make 8 cuts on the top of the brie all around.photo 1
  5. Place a half  of a garlic in each slit.
  6. Place the brie and the baguette on a silpat and cook for 8 minutes.photo 3
  7. when the brie is ready, remove it from the oven.photo 1
  8. Place it on a plate and eat with the sliced bread, and sliced apples. You can also serve a salad to eat along. Et voila!

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Bon Appetit and Happy Cooking!!!