Boursin Hash Brown Cupcakes

Posted July 22, 2014

Filed under beef, Creams and Puddings, entree, loaf mold, pork, potato, poultry, stainless steel cookware

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. 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. 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!!!

Boursin Hash Brown Cupcakes

Servings: 6-12
Time: 45 minutes
Difficulty: easy
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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

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.
In a large bowl, mix the cream, the Boursin cheese, the garlic salt and the pepper.
Then add the defrosted hash browns. Mix well.
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.
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.
Voila!!!

Bon Appetit and Happy Cooking!!!

Easy Yummy Potato Cupcake

Posted March 7, 2014

Filed under appetizers, Fleximolds, Large round mold, potato, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

If today casseroles are no longer part of our dinner menu, they used to be more present on our table many years ago. Et oui ( well, yes), as a young bride and a young mother I tried to fix meals that were recommended by my friends and casseroles were often the suggestions i received. Some i loved and some I really did not… But all in all, they slowly disappeared from our menu because they were not really that healthy for us ( and me who slowly developed bad cholesterol), and my husband who never really was fond of them anyway( the picky eater that he is).

Well the reason why i am presenting this recipe today is because i was trying to think of quick easy recipe for a cooking class I did last week for busy moms like me and an old potato recipe came to me. You may have fixed this recipe 10 years ago. It was very popular then. It had shredded potato, a cream of mushroom, and sour cream.

I will tell you that I did not even thought to look for the recipe. I just thought to add whatever I thought would taste great so there it is;-)

Ingredients for about 15 large cupcakes size, or about 38 mini cupcakes:

1 bag of shredded potato thawed out
1 can of cream of onion ( from any brand)
1 cup of sour cream or even ricotta
1/2 cup of finely diced onion ( I used purple)
1/2 cup of green onion
2 cups of cheddar cheese ( one for the mixture and one for the topping)
1 tsp of salt
1/2 tsp of pepper

( I think adding 1 cup of bacon bits would be great to this recipe also;-)

Turn the oven to 400.
Place a large cupcake tray, or a mini cupcake tray onto a medium perforated sheet and set aside.
PLace all the ingredients into a large bowl.
Mix everything together.
And fill the cupcakes to the top.
Sprinkle some cheese over the top of each cupcake. Cook for 20-30 minutes.
Easy and Yummy ( and hardly anything to clean since those molds are non-stick!!!

Bon Appetit and Happy Cooking!!!

Peach French Toast Casserole

Posted September 15, 2013

Filed under breakfast, Fleximolds, Recipe with Demarle Cookware

We leave in the country of peaches so you would think that we would have the best ones!!! Well I don’t know if it was me just not picking the right peaches, but no matter where I went, no matter where I received them from, this year’s peaches have been quite disappointing. If you have been more lucky, please let me know where you have been:-)
Well I had so many peaches that i could not eat simply as it that i had to think of ways yo ” recycle” them.

One day I made a pork tenderloin with them, another day i made muffins and today i made a breakfast casserole. I am not much of a casserole, but my son loves them and this way i can make sure he has a hearty breakfast before going off to school. My recipe was inspired by a recipe that I had seen on allrecipes.com, it looked so appetizing that I had to try:-)
I did not follow the recipe that I had seen as it suggested using boxed peaches and stale bread.

Ingredients for a large casserole for 8-12 ( depending how hungry your crowd is;-))

1 loaf of old fashioned French bread ( without the crust or a loaf of challah bread)
5 eggs
1 1/2 cup of milk/ or half and half
1 stick of butter
2 cups of brown sugar
2 cups of fresh peaches sliced in quarters

In a large frying pan, melt the butter. When it is melted, add the sugar and bring the mixture to boil. Reduce the heat down and cook for 5 minutes.
Add the peaches and cook them for 5 min making sure to turn them every so often.
Place the peaches at the bottom of your pan. I used the sunflower mold. I make them look pretty but you don’t have to!
Pour the caramel,
Slice the bread in about 1 inch wide and place the slices above the caramel.
In a large bowl, mix the eggs, vanilla and cream and mix well.
Pour the mixture over the bread. Place a plate over the bread to keep it down or the bread will float up, and let the casserole sit for a few hours ( overnight is best).
Turn the heat to 350 and cook the casserole for 30 minutes or until the bread is a nice brown.

9. Let the casserole cool a bit before serving. You may serve it straight out of the bowl, or unmold it. It is best eaten warm.

10. enjoy!!!

Bon Appetit and Happy Cooking!!!

Mexican Pasta Casserole

Posted April 19, 2012

Filed under beef, Large round mold, pasta, Recipe with Demarle Cookware, stainless steel cookware, What's Up in Cecile's Kitchen

Sometimes there is time to idle in the grocery store and dream of meals to fix, and other times, time is so pressed that I have to just come up with something quick and easy to feed my family.

Yesterday was one of those night. My days was so crazy and so busy in fact that I did not have time to go the grocery store. Luckily there was a few things in my fridge…

Ingredients for 6-8: 1 lb of ground Italian sausage ( mild or hot), 1 can of tomato and green chili pepper, 3 cups of milk, 3 tbsp of flour, 2 tbsp of butter, 2 cups of Mexican cheese blend, 1 cup of pepper jack cheese, 3 cups of dry pasta ( macaroni, penne…)

1. In a large frying pan, warm up 1 tbsp of olive oil. When the oil is hot, add the ground sausage and cook. Stir as the sausage cooks. Set aside.

2. Cook the pasta according to directions in boiling water or cook it the fast way using your demarle cookware: in a large round mold, empty 3 cups of dry pasta, 3 cups of water, and ½ tsp of salt. Cover the large round mild with the octagonal silpat and cook in the microwave for 10-12 minutes until they are still a bit al dente. Drain the pasta and set aside.

3. Meanwhile prepare the sauce for the pasta. In a small saucepan, melt 2 tbsp of butter, add 3 tbsp of flour and mix well to make a roux. When the flour is turning brown, add the warm milk and stir at medium temperature until it comes to boil. Cook for another 5 minutes until it thickens. Add the can of tomato ( drained of all its juices), 1 cup of shredded Mexican cheese, 1 cup of Pepper Jack, ¼ tsp of salt, 1/8 tsp of pepper and mix well.

Empty the cook pasta back into the round mold, add the cooked sausage and mix well so that the sausage is well dispersed throughout the dish. Empty the sauce into the pasta and stir to make sure that the cream is well incorporated. Top the dish with the remainder 1 cup of cheese and cook in the warm oven of 375 for 30 minutes.