Stuffed Zucchini with Roasted Bell Pepper, and Purple Onion

Posted October 4, 2015

Filed under deep flexipan, Recipe with Demarle Cookware, silpat, vegetables, What's Up in Cecile's Kitchen

I love, love vegetables. I love to eat them, but I often find myself at loss on how to prepare them. Of course, you can grill, roast, steam, saute all your vegetables, and you can vary the spices that you use, but I am not very creative when cooking vegetables and like many of you I end up making the same vegetables over and over again.

I cannot remember where I saw a recipe of stuffed zucchinis, but I thought why not stuffed them with vegetables instead of meat to make it a truly vegetable dish. So here it is :

Ingredients for 4 :

4 medium sized zucchinis about 4-5 inches long
1 small purple onion
1 whole roasted bell pepper ( a big jar can be found in grocery store or at Costco)
1/2 cup of parmesan, swiss cheese or even feta ( optional)
1 tsp of demarle rosemary and thyme spice
1/4 tsp of salt
1/8 tsp of pepper
1 tbsp of olive oil

If you have not purchased roasted bell peppers, you will need to roast the fresh ones yourself. It is quite easy. Since it just takes times, you may as well prepare a few more to keep in your fridge for more recipes. Slice the bell peppers in half. Place then onto the silpat skin up, and roast them for 30 minutes at 450. When they are roasted, let them cool first by placing a silpat over them to keep them from drying up. When they are somewhat cooler, place them into a plastic bag and let them cool completely. The reason why you will want to place them into a bag, is to allow them to “perspire” and it will be easier for you to peel the skin off.
After 30 minutes to an hour, when they are completely cool. Carefully peel of the skin. It should come off fairly easy. Et voila.
Slice and dice one whole bell pepper and place it into a large bowl.
Rinse the zucchinis thoroughly under running water. Then with a sharp knife, slice the zucchini in half in its length. With a melon grater, or a little spoon, grate the inside of the zucchinis. Place the “meat” of the zucchinis onto a chopping block, and chop the zucchini “meat” finely. Empty it into a bowl where you would have already placed the diced bell pepper. Set aside.
Chop the onion very finely.
In a large saute pan, warm up a tbsp of olive oil and when the oil is warm, saute the onion until it becomes a dark amber color.
Empty the onion in the bowl where you would have placed the zucchini’s “meat”.
Add the salt, pepper, 1 tsp of rosemary and thyme and 1/2 cup of cheese ( optional). Mix well.
Fill the zucchinis with the mixture and place them into a deep flexipan that you would have placed onto a medium perforated sheet.
Cook for 20-30 minutes ( it will depend how big they are. the larger, the longer they will need). Enjoy!!!

Bon Appetit and Happy Cooking!!!

Stuffed Zucchinis with Bell Pepper and Purple Onion

Servings: 4-6 people
Time: 20-30 minutes
Difficulty: Super easy
Print

Ingredients for 4 :

4 medium-sized zucchinis about 4-5 inches long
1 small purple onion
1 whole roasted bell pepper ( a big jar can be found in grocery store or at Costco)
1/2 cup of parmesan, swiss cheese or even feta ( optional)
1 tsp of demarle rosemary and thyme spice
1/4 tsp of salt
1/8 tsp of pepper
1 tbsp of olive oil

If you have not purchased roasted bell peppers, you will need to roast the fresh ones yourself. It is quite easy. Since it just takes times, you may as well prepare a few more to keep in your fridge for more recipes. Slice the bell peppers in half. Place then onto the silpat skin up, and roast them for 30 minutes at 450. When they are roasted, let them cool first by placing a silpat over them to keep them from drying up. When they are somewhat cooler, place them into a plastic bag and let them cool completely. The reason why you will want to place them into a bag, is to allow them to “perspire” and it will be easier for you to peel the skin off.
After 30 minutes to an hour, when they are completely cool. Carefully peel of the skin. It should come off fairly easy. Et voila.
Slice and dice one whole bell pepper and place it into a large bowl.
Rinse the zucchinis thoroughly under running water. Then with a sharp knife, slice the zucchini in half in its length. With a melon grater, or a little spoon, grate the inside of the zucchini. Place the “meat” of the zucchinis onto a chopping block, and chop the zucchini “meat” finely. Empty it into a bowl where you would have already placed the diced bell pepper. Set aside.
Chop the onion very finely.
In a large saute pan, warm up a tbsp of olive oil and when the oil is warm, saute the onion until it becomes a dark amber color. Empty the onion in the bowl where you would have placed the zucchini’s “meat”.
Add the salt, pepper, 1 tsp of rosemary and thyme and 1/2 cup of cheese ( optional). Mix well.
Fill the zucchinis with the mixture and place them into a deep flexipan that you would have placed onto a medium perforated sheet.
Cook for 20-30 minutes ( it will depend how big they are. the larger, the longer they will need). Enjoy!!!

Bon Appetit and Happy Cooking!!!

Brie Tartlets with Confit Tomatoes

Posted August 8, 2015

Filed under appetizers, Fleximolds, mini muffin, Recipe with Demarle Cookware, tartlets

A friend of mine gave me some baby tomato plants last year, and despite me doing anything this year, they all came back and have given me many tomatoes. Ordinary I would eat the tomatoes off the wine because they are so good, but this particular tomato plant makes tomatoes that are not sweet and so I have to cook them, or accommodate them to eat them. As I was browsing easy vegetables appetizers, I came across a candied tomato recipe from the Power of Family Meal. I changed a few things and here it is:

Ingredients for 20 medium sized tartlets:

1 box of small baby tomatoes of about 1 pint ( the smaller the better- you really need 20 small tomatoes),
250 gr. or about 10 oz of brie cheese,
1 pie crust,
1/4 cup of balsamic vinegar ( I used the Mediterranean Balsamic with Fig),
2 tbsp of brown sugar.
1/2 tbsp of olive oil.
salt and pepper to taste

In a medium saucepan, warm up the oil and when it is sizzling,
Add the tomatoes that you would have cut in half.
Cook them for a minutes or two.
Then add the vinegar and the sugar, a dash of salt and pepper and bring to boil.
Cook for another 1 or 2 minutes. Set aside.
With a cutter, cut the dough to fit the tartlet pan ( you will want to use the medium or the mini muffin pan because the cheese may over flow).
With a shaper, push the dough down. Then with a fork, prick the dough so that the tartlet will stay flat and a pocket will not form at the bottom.
Cut the cheese in 1/2 inch thick slices, then in rectangles of about 1 inch wide.
Squeeze them and place them in each tartlet.
Spoon two halves of tomatoes in each brie tartlets.
Cook the tartlets in the oven at 400 for 15 minutes.
Meanwhile place the saucepan back on the stove to reduce the liquid to about half. When the tartlets are cooked, and removed from the oven, drizzle some of that juice on top of the tartlets and eat ;-))

Bon Appetit and Happy Cooking!!!

Brie Tartlets with Confit Tomatoes

Servings: 7-10 people
Time: 15 minutes
Difficulty: Super easy
Print

Ingredients for 20 medium sized tartlets:

1 box of small baby tomatoes of about 1 pint ( the smaller the better- you really need 20 small tomatoes),
250 gr. or about 10 oz of brie cheese,
1 pie crust,
1/4 cup of balsamic vinegar ( I used the Mediterranean Balsamic with Fig),
2 tbsp of brown sugar.
1/2 tbsp of olive oil.
salt and pepper to taste

In a medium saucepan, warm up the oil and when it is sizzling,
Add the tomatoes that you would have cut in half.
Cook them for a minutes or two.
Then add the vinegar and the sugar, a dash of salt and pepper and bring to boil.
Cook for another 1 or 2 minutes. Set aside.
With a cutter, cut the dough to fit the tartlet pan ( you will want to use the medium or the mini muffin pan because the cheese may over flow),
With a shaper, push the dough down. Then with a fork, prick the dough so that the tartlet will stay flat and a pocket will not form at the bottom.
Cut the cheese in 1/2 inch thick slices, then in rectangles of about 1 inch wide. Squeeze them and place them in each tartlet.
Spoon two halves of tomatoes in each brie tartlets.
Cook the tartlets in the oven at 400 for 15 minutes.
Meanwhile place the saucepan back on the stove to reduce the liquid to about half.
When the tartlets are cooked, and removed from the oven, drizzle some of that juice on top of the tartlets and eat ;-))

Bon Appetit and Happy Cooking!!!

Roasted Mushrooms and Asparagus

Posted August 6, 2015

Filed under deep flexipan, Recipe with Demarle Cookware, silpat, vegetables, What's Up in Cecile's Kitchen

One of the thing that I hear often from my customers and cooking classes participants is that they do not know what to cook. Ladies, cooking does not need to be a challenge! It does not have to be difficult. On the contrary. If you can buy fresh vegetables in seasons, then you will be able to vary your meals and eat healthy. Most seasonal vegetables and fruits are so flavorful as they come, that little needs to be done to make them taste great. Today I wanted to offer you this easy side. It is delicious, quick to make and so so healthy. Plus, look at the colors, don’t you want to just get a fork and dig in????

Ingredients for 4-6 people:

1 asparagus bundle
1-2 packs of mushrooms of 8 0z. each
1 tsp of olive oil
1 tsp of fresh thyme chopped ( if you do not have 1/2 tsp of dry thyme)
salt and pepper to taste ( a dash of each)

Place the vegetables in a large colander, and rinse the vegetables thoroughly under running water.
Break the end of the asparagus by holding the asparagus at 3/4 and at the end, and bend until it breaks. ( by doing so you will be sure that your asparagus are not chewy, but tender).
Then chop them in 1/2 inch. Set them aside in a large bowl.
Cut the tails of the mushrooms and cut them in half or even quarters if they are too large.
Add them to the asparagus.
Drizzle the 1 tsp of olive oil and mix well to coat the vegetable well.
Lay the vegetables on top of the silpat. Sprinkle some salt, pepper and the chopped thyme.
Cook the vegetables for 5-7 minutes at 400.

9. Enjoy!!!

( And give it a try! Even those who came to my cooking class and who did not like mushroom or asparagus enjoyed it very much and even went for second;-)

Bon Appetit and Happy Cooking!!!

Roasted Mushroom and Asparagus

Servings: 4-6 people
Time: 5-7 minutes
Difficulty: Super easy
Print

Ingredients for 4-6 people:

1 asparagus bundle
1-2 packs of mushrooms of 8 oz. each
1-2 tbsp of olive oil
1 tsp of fresh thyme chopped ( if you do not have 1/2 tsp of dry thyme)
salt and pepper to taste ( a dash of each)

Place the vegetables in a large colander, and rinse the vegetables thoroughly under running water.
Break the end of the asparagus by holding the asparagus at 3/4 and at the end and bend until it breaks. ( by doing so you will be sure that your asparagus are not chewy, but tender).
Then chop them in 1/2 inch. Set them aside in a large bowl.
Cut the tails of the mushrooms and cut them in half or even quarters if they are too large. Add them to the asparagus.
Drizzle the 1 tsp of olive oil and mix well to coat the vegetable well.
Lay the vegetables on top of the silpat. Sprinkle some salt, pepper and the chopped thyme.
Cook the vegetables for 5-7 minutes or to your liking.

Bon Appétit and Happy Coooking!!!

Strawberry Bruchetta

Posted June 16, 2015

Filed under appetizers, Recipe with Demarle Cookware, silpain, silpat, What's Up in Cecile's Kitchen

Ahh Summer, so much vegetables and fruits to eat!! Everything looks delicious, it is really difficult not to purchase all that looks appetizing and that smells so delicious…

I am lucky to live in a location where we have tons of farmers and tons of local produces. Though it is a tad difficult to go to the produce market during the school year, I have enjoyed going these past few weeks. Everything smells so good in that store, that it is very tempting to buy everything that is at your fingertips;-)

Last time I went there, a couple of days ago, I bought a few peaches, a cantaloupe, a few red tomatoes and a gallon of strawberries. Yes, a gallon… That is a lot I know, but I intended to use them in my morning shakes, eat them for a snack during the day, and give some away. I wanted to give some away to my mother-in-law, but when I went to here house, I saw that she, too, had purchased a gallon of strawberries … so I had to take mine back home and figure out what to do with them before they got spoiled.

Really, what can you do with strawberries?? especially a gallon of strawberries??? Of course you can make fruit salads, jams, tarts, cream, ice-creams and many, many more desserts!

I wanted to use them otherwise than as a dessert so I decided to make a Strawberry Bruchetta. It is actually quite easy to make, fast, inexpensive and it is beautiful to the eyes and your tastebuds;-) You would think that it is too sweet, but the tang of the goat cheese, and the fact that the strawberries are seasoned with vinegar, salt, and pepper, it makes them taste almost unsweetened. It was a delight for me;-) I dare you to try;-)

Ingredients to make 30-40 individual pieces:

1 French baguette sliced thinly,
1 log of goat cheese at room temperature ( about 6 oz.)
1 pint of fresh strawberries ( use local ones if you can, they taste so much better),
1 tbsp of basil olive oil, I used the Demarle Basil olive oil.
1 tbsp of traditional balsamic vinegar,
1 tbsp of fresh basil chopped.

Slice the baguette thinly, and place it on top of the silpain atop a medium perforated sheet. If you do not have either, place the bread onto a cookie sheet.
Cook the slices for 5-7 minutes or until they are crisp on both sides.
Meanwhile, prepare the strawberry topping. Chop the strawberries and place them into a medium-sized bowl.
Add 1 tbsp of olive oil, and balsamic vinegar, a dash of salt and of pepper, the chopped basil and mix well.
When the sliced baguette are crispy, remove them from the oven and let them cool down.
Spread the cheese over the baguette.
And spoon a bit of the strawberry mixture atop the cheese. Eat right away;-))) Miam.

Bon Appetit and Happy Cooking!!!

Strawberry Bruchetta

Servings: 8-10 people
Time: 5-7 minutes
Difficulty: Super easy
Print

Ingredients to make 30-40 individual pieces:

1 French baguette sliced thinly,
1 log of goat cheese at room temperature ( about 6 oz. )
1 pint of fresh strawberries ( use local ones if you can, they taste so much better),
1 tbsp of basil love oil, I used the Demarle Basil olive oil.
1 tbsp of traditional balsamic vinegar,
1 tbsp of fresh basil chopped.

Slice the baguette thinly, and place it on top of the silpain atop a medium perforated sheet. If you do not have either, place the bread onto a cookie sheet.
Cook the slices for 5-7 minutes, or until they are crisp on both sides.
Meanwhile, prepare the strawberry topping. Chop the strawberries and place them into a medium-sized bowl.
Add 1 tbsp of olive oil, and balsamic vinegar, a dash of salt and of pepper, the chopped basil and mix well.
When the sliced baguette are crispy, remove them from the oven and let them cool down.
Spread the cheese over the baguette.
And spoon a bit of the strawberry mixture atop the cheese.
Eat right away;-))) Miam.

Bon Appetit and Happy Cooking!!!

Bacon, Parmesan and Beef Meatballs

Posted June 11, 2015

Filed under beef, deep flexipan, entree, grande mold, Large round mold, octogonal silpat, Recipe with Demarle Cookware, silpat, What's Up in Cecile's Kitchen

Summer is here, and with it my summer vacation. One of the many perks of being a teacher is to have a very long summer vacation. And I am really enjoying it. No longer 5:00 am wake up calls, and no longer rush, rush, rush in the morning;-). It is gym in the mornings, lunches with friends, shopping here and there, and sunbathing;-))).

You would think that with all this free time on my hand, I would be bored and would have plenty of time cooking but between the gym, the kids and other things the day is passing by too quickly!!! And with the beautiful weather outside, I don’t really feel staying enclosed in my kitchen cooking dinner…

But dinner needs to be made….So why don’t I share with you another of my quick and delicious recipes; Bacon, Parmesan and Beef Meatballs;-))) You will just love it!!!

Ingredients for the meatballs to serve 6-8 people ( about 5-6 meatballs per person):

2 lbs of ground beef
3/4 cup of parmesan shredded
3/4 cup of bacon bits
3/4 cup of bread crumbs
1 tbsp of fresh oregano chopped
1/4 tsp of cayenne pepper
1/8 tsp of pepper
1/2 tsp of garlic salt
2 eggs
2 cans of 24 oz. of tomato sauce ( I used from Barilla )

Mashed Potatoes:

6 medium-sized potatoes
2 cloves of garlic
1 cup of italian cheese
2 cups of milk, or cream
1/2 tsp of salt
1/4 tsp of pepper

Place all the ingredients listed for the meatballs except the tomato sauce in a large bowl.
Either with your hands, or a kitchen mixer mix everything.
With a small cake scoop, make meatballs.
Place the meatballs into a pan of your choice. I used the deep flexipan from Demarle. I like those pans because they are non-stick and clean so well.
Cook the meatballs for 10-15 minutes at 400.
Then transfer the meatballs into a large casserole pan of your choice. I used the grande round from Demarle that I placed onto a medium perforated sheet for support, and pour 2 cans of tomato sauces of any flavors.
Place the meatballs back into the oven and cook them for another 10-15 minutes.
Meanwhile prepare the sides of your choice. I decided to fix garlic and italian cheese mashed potatoes.
Peel the potatoes, and dice them. You can either place the potatoes into a large pot, cover them with water, add 1 tsp of sea salt, and cook them until they are soft. For an easier solution, you can place the diced potatoes into a large round mold.
Add the pressed garlic, then place the octogonal silpat atop the round mold, and microwave the potatoes for 15 minutes.
When the potatoes are soft, drain the water, mash them. Then add the cheese, the milk or the cream and whip them.
Spoon the potatoes on each plate and place the meatballs atop the mashed potatoes. Sprinkle some cheese, and enjoy!!! Miam…

Bon Appetit and Happy Cooking!!!

Bacon, Oregano and Parmesan Beef Meatballs

Servings: 6-8 people
Time: 30-40 minutes
Difficulty: Very easy
Print

Ingredients for the meatballs to serve 6-8 people:

2 lbs of ground beef
3/4 cup of parmesan
3/4 cup of bacon bits
3/4 cup of bread crumbs
1 tbsp of fresh oregano chopped
1/4 tsp of cayenne pepper
1/8 tsp of pepper
1/2 tsp of garlic salt
2 eggs
2 cans of 24 oz. of tomato sauce ( I used Barilla )

Mashed Potatoes:

6 medium sized potatoes
2 cloves of garlic
1 cup of italian cheese
2 cups of milk, or cream
1/2 tsp of salt
1/4 tsp of pepper

Place all the ingredients listed for the meatballs except the tomato sauce in a large bowl.
Either with your hands, or a kitchen mixer mix everything.
With a small cake scoop, make meatballs.
Place the meatballs into a pan of your choice. I used the deep flexipan from Demarle. I like those pans because they are non-stick and clean so well.
Cook the meatballs for 10-15 minutes at 400.
Then transfer the meatballs in the grande round from Demarle that I placed onto a medium perforated sheet for support, and pour 2 cans of tomato sauces of any flavors.
Place the meatballs back into the oven and cook them for another 10-15 minutes.
Meanwhile prepare the sides of your choice. I decided to fix garlic and italian cheese mashed potatoes.
Peel the potatoes, and dice them. You can either place the potatoes into a large pot, cover them with water, add 1 tsp of sea salt, and cook them until they are soft. For an easier solution, you can place the diced potatoes into a large round mold.
Add the pressed garlic, then place the octogonal silpat atop the round mold, and microwave the potatoes for 15 minutes.
When the potatoes are soft, drain the water, mash them. Then add the cheese, the milk or the cream and whip them.
Spoon the potatoes on each plate and place the meatballs atop the mashed potatoes. Sprinkle some cheese, and enjoy!!! Miam…

Bon Appetit and Happy Cooking!!!

Easy Pan Sauteed Potatoes

Posted June 3, 2015

Filed under Large round mold, octogonal silpat, potato, Recipe with Demarle Cookware, vegetables, What's Up in Cecile's Kitchen

Whoah.. I cannot believe that it has been several months since I wrote or posted something. I apologize!!! Life has been busy … I am certain that it has been the same on your side of the world. Well one of the benefits of being a teacher, is that you have several weeks off in the summer. This allows me to do all the things that I have been wanting to do, but did not find the time to…

One of them has been sleeping a bit later, and the other one has been to write my recipes so here it is.

Today the recipe will be very simple, and very quick. I will serve as a side, and I hope that you will enjoy it.

Ingredients for 4:

6 medium-sized or 8 small Yukon Gold
1 cloves of garlic pressed
1 tsp of fresh chopped parsley
salt
pepper
2 tbsp of butter ( or goose, or duck fat)

Peel the potatoes, cut the potatoes in slim slices, and steam them. You can steam them however you can ( in a microwable bag, a steamer) until they are steamed, but they are still firm. If you have some of the Demarle cookware, place the potatoes into the large round mold, that you would have placed on a plate. Cover the large round mold with the octogonal silpat and microwave the potatoes for 6 minutes.
Carefully lift off the octogonal silpat to let the steam out.
Meanwhile, in a large frying pan, warm up 2 tbsp of duck/ goose fat or butter until it is sizzling.
Add the potatoes, and cook them over a medium high stove. Let them cook a bit ( 1-2 minutes) before flipping them.
And continue the process until the potatoes are the texture that you want.
When the potatoes are cooked, add the chopped parsley and garlic and stir.
Season with salt and pepper and serve warm.

Bon Appetit and Happy Cooking!!!

Simple Pan Sauteed Potatoes

Servings: 4 people
Time: 15 minutes
Difficulty: Super Easy
Print

Ingredients for 4:

6 medium-sized or 8 small Yukon Gold
1 cloves of garlic pressed
1 tsp of fresh chopped parsley
salt
pepper
2 tbsp of butter ( or goose, or duck fat)

Peel the potatoes, cut them in slim slices, and steam them. You can steam them however you can ( in a microwable bag, a steamer) until they are steamed, but they are still firm. If you have some of the Demarle cookware, place the potatoes into the large round mold, that you would have placed on a plate. Cover the large round mold with the octogonal silpat and microwave the potatoes for 6 minutes.
Carefully lift off the octogonal silpat to release the steam.
Meanwhile, in a large frying pan, warm up 2 tbsp of duck/ goose fat or butter until it is sizzling.
Add the potatoes and cook them over a medium high stove. Let them cook a bit ( 1-2 minutes) before flipping them.
And continue the process until the potatoes are the texture that you want.
When the potatoes are cooked, add the chopped parsley and garlic and stir.
Season with salt and pepper and serve warm.

Bon Appetit and Happy Cooking!!!

Cauliflower Bites

Posted March 12, 2015

Filed under appetizers, Recipe with Demarle Cookware, silpat, vegetables, What's Up in Cecile's Kitchen

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.

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

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.
Either cut the cauliflower head into small florets or buy the florets, That is what I did.
Dip the florets into the egg,
Then into the parmesan and place them onto the silpat that you would have placed on a large perforated sheet.
Roast at 425 for 10 minutes. You can eat as such, they are quite yummy, or you can make a dipping sauce.
Mix all the ingredients for the dipping sauce together, and enjoy with our reservation. Miami, miam;-)

Bon Appetit and Happy Cooking !!!

Cauliflower Bites

Servings: 6-8 people
Time: 10 minutes
Difficulty: Super Easy
Print

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

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.
Either cut the cauliflower head into small florets or buy the florets, That is what I did.
Dip the florets into the egg, then into the parmesan and place them onto the silpat.
Roast at 425 for 10 minutes. You can eat as such, they are quite yummy, or you can make a dipping sauce.
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!!!

Rosti Potatoes

Posted February 26, 2015

Filed under deep flexipan, Large round mold, octogonal silpat, potato, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

If you have attended one of my cooking classes, you will have heard of my husband because I speak of him often.. Why? because he is the reason I have to fix two dinners each night, and why I love my demarle cookware so much because it allows me to cook everything so quickly and the clean-up is so fast!!!

This evening my husband wanted to eat Meat Salad and Rosti Potatoes. He fixed the meat salad himself and was going to grate the potatoes to fix his rosti potatoes, when I offered to make them for him. If you have never made Rosti Potatoes, you should try them. There are quite yummy. They are very crisp on the outside and soft on the inside. They are usually made in a frying pan, but made in the deep flexipan, or in a metal cookie sheet, will be a much easier and healthier option.

Ingredients for 8 people:

1 package of frozen hash brown of about ( 30 oz. ) to be found in the frozen aisle section
1 package of 6 cheese Italian cheese ( 8 oz. )
1 stick of butter melted completely ( in the microwave for 4 minutes)
2 tbsp of roasted garlic and chives spice from Demarle
1 medium size onion or two small ones diced thinly.
1/2 tsp of pepper
1 tsp of salt or more to taste

Turn the oven to 425.
To thaw out the frozen hasbrown, place them in the fridge the day prior to cooking the dish, or place the content of the package into the large round mold, cover the mold with the octogonal silpat and microwave it for 6 minutes. Set aside.
Cut the butter and place it into a small bowl. Cover the bowl with something so that it will not splash out.I am using my octogonal silpat😉
Pour the potatoes in a very large bowl, add the diced onion, salt, pepper, cheese, melted butter, the demarle spices and mix well.
Place the grande flexipan onto the large perforated sheet and empty the content of the bowl onto the flexipan. If you do not have this cookware, use a very large cookie sheet and spray it with olive oil. With a spatula, pat the potatoes down.
Place the pan into the oven on the top tier and cook the potatoes for 30minutes. They will be nicely crispy and brown on both sides:-)
Eat as a side to whatever you are fixing. At our house, it was Meat Salad ( only German can understand….), but I know you guys can come up with other sides;-) Yummy, simple, and cheap.

Bon Appetit and Happy Cooking!!!

Rosti Potatoes

Servings: 8 people
Time: 30 minutes
Difficulty: Super Easy
Print

Ingredients for 8 people:

1 package of frozen hash brown of about ( 30 oz. ) to be found in the frozen aisle section
1 package of 6 cheese Italian cheese ( 8 oz. )
1 stick of butter melted completely ( in the microwave for 4 minutes)
2 tbsp of roasted garlic and chives spice from Demarle
1 medium size onion or two small ones diced thinly.
1/2 tsp of pepper
1 tsp of salt or more to taste

Turn the oven to 425.
To thaw out the frozen hasbrown, place them in the fridge the day prior to cooking the dish, or place the content of the package into the large round mold, cover the mold with the octogonal split and microwave it for 6 minutes. Set aside.
Cut the butter and place it into a small bowl. Cover the bowl with something so that it will not splash out.
I am using my octogonal silpat;-)
Pour the potatoes in a very large bowl, add the diced onion, salt, pepper, cheese, melted butter, the demarle spices and mix well.
Place the grande flexipan onto the large perforated sheet and empty the content of the bowl onto the flexipan. With a spatula, pat the potatoes down.
Place the pan into the oven on the top tier and cook the potatoes for 30minutes. Eat as a side to whatever you are fixing. Yummy, simple, and cheap!

Bon Appetit and Happy Cooking!!!

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

Fruit Pizza

Posted February 8, 2015

Filed under Cakes, cookies, deep flexipan, dessert, fruit, large muffin, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

Looking for a fun dish to bring to a party, or for a quick treat to give your children?? This is it: Fruit pizza. Thank you Donna Waltz for giving me the idea. I would have never thought of it. But you are right, it is easy, fun to make, cheap and yummy!!!

Ingredients for a pizza for 8 people:

1 and 1/2 pack of sugar cookie dough
2 cups of fruit of your choice ( I used 3 kiwis, 6 large strawberries and a few chunks of pineapple).
1 container of mascarpone cheese ( italian cream cheese to be found in the Euopean section of the dairy product) or you can substitute with cream cheese.
1 cup of heavy cream
1/4 cup of sugar
1 tbsp of vanilla extract

Cut the sugar cookie dough in 1/3 or 1/4 of an inch. Place each slice inside the pan of your choice ( I chose the grande mold. If you choose the deep flexipan, you will need 2 cans of sugar cookies. )
Turn the oven at 350 and cook the cookie pizza for 15 minutes. It will be very soft at first, but let it cool completely and it will firm up.
While the cookie is cooling, prepare the topping. In a large mixer bowl, beat the mascarpone with the sugar, vanilla extract and whipped cream until you have a whipped cream.
Spread the cream over the cookie.
Decorate the pizza with fruit of your choice.
Eat up;-)

Fruit Pizza

Servings: 8-10 persons
Time: 15 minutes
Difficulty: Super
Print

Ingredients for a pizza for 8 people:

1 and 1/2 pack of sugar cookie dough
2 cups of fruit of your choice ( I used 3 kiwis, 6 large strawberries and a few chunks of pineapple).
1 container of mascarpone cheese ( italian cream cheese to be found in the European section of the dairy product) or you can substitute with 8 oz. of cream cheese.
1 cup of heavy cream
1/4 cup of sugar
1 tbsp of vanilla extract

Cut the sugar cookie dough in 1/3 or 1/4 of an inch. Place each slice inside the pan of your choice tat you will have placed on a medium perforated sheet( I chose the grande mold. If you choose the deep flexipan, you will need 2 cans of sugar cookies. )
Turn the oven at 350 and cook the cookie pizza for 15 minutes. It will be very soft at first, but let it cool completely and it will firm up.
While the cookie is cooling, prepare the topping. In a large mixer bowl,
Once the cookie is cold, beat the mascarpone with the sugar, vanilla extract and whipped cream until you have a whipped cream.
Spread the cream over the cookie, and decorate the pizza with fruit of your choice.
Eat up;-)

Bon Appetit and Happy Cooking!!!

If you like what you read, enter your e-mail on the box on the right of this post, and please share. Merci beaucoup!!!;-)

Coconut Covered Shrimps

Posted February 1, 2015

Filed under appetizers, entree, Recipe with Demarle Cookware, seafood, shrimps, silpat, snacks, What's Up in Cecile's Kitchen

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).

Defrost the amount of shrimps you wish to use. I had a whole crowd, so we used the whole bag.
Remove the tail of each shrimp.
Mount the shrimp on a small wooden skewer. Set aside, ad prepare your food station.
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.
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.
Turn the oven to 400, and when the oven has reached its temperature, spray some olive oil, or coconut oil over the shrimps.
Bake the shrimps for 8 to 10 minutes or until the shrimps have turned pinkish and the coconut has become a golden brown.
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!!!

Coconut Covered Shrimps

Servings: 8-10 people
Time: 20 minutes
Difficulty: Easy
Print

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).

Defrost the amount of shrimps you wish to use. I had a whole crowd, so we used the whole bag.
Remove the tail of each shrimp.
Mount the shrimp on a small wooden skewer. Set aside, ad prepare your food station.
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.
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.
Turn the oven to 400, and when the oven has reached its temperature, spray some olive oil, or coconut oil over the shrimps.
Bake the shrimps for 8 to 10 minutes or until the shrimps have turned pinkish and the coconut has become a golden brown.
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!!!