Discover Demarle


Discover Demarle Flyer South Carolina

Chocolate And Apple Purses


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What do you do when you have lots of apples and don’t know what to do with them? You either eat them as snack, or you fix lots of desserts with them;-))

Well since i had some phillo dough left in my fridge, i thought to fix some chocolate and apples purses. The great part about fixing this recipe is that it is fast, really easy to make, unexpensive and can make a great dessert, or a yummy snack.

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Ingredients for 20 small ones:

  • 2 1/2 to 3 apples peeled and chopped thinly
  • 1 pack of phillo dough cut in square of 2×2 inches
  • 2 tbsp of brown sugar
  • 1/2 cup of chocolate
  • 1/4 cup of olive oil, or melted chocolate butter.
  1. In a bowl, mix the chopped apples and sugar and mix well.photo 3
  2. Cut the phillo dough into squares of 2×2 inches for the mini muffin tray, or 4×4 for the large muffin tray.photo 1
  3. Peel 3 to 4 sheets of the stack of the phillo dough and push them inside each mini cupcake. Of course you can also make large ones using the straight muffin tray. photo 2
  4. Fill the inside of those “cups” with apples.photo 1
  5. Top the apples with a few chocolate chips (5-6).photo 2
  6. Press the filo together to close up the “purse”.photo 3
  7. With a brush, brush the top of each “purses” with olive oil or with melted butter. You may also use the spritzer to sprinkle olive oil.photo 5
  8. Cook in the oven for 8-10 minutes or until the top of the purses is a nice brown.photo 1
  9. After removing the cupcakes from the oven, let them cool for a few minutes and drizzle more chocolate on top.  You may eat them with some ice-cream, or as it ( I did, they make yummy afternoon snacks. They remind me of the Chaussons de Pomme I used to eat growing up, except that they cook much quicker and they are much better for you;-)YUMMMMMMMM

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Bon Appetit and Happy Cooking!!!

Gorgonzola and Caramelized Purple Onion Quiche


 

IMG_4309Do you have days when life is so crazy that dinner time arrives, and there is nothing on the table. Last night was this kind of night. I had nothing planned to make. Nothing really in the fridge and yet we needed to eat dinner. So what do you do?? Well, you either order out ( something that we do not do), or find things to use in the fridge. And this is what I did. I searched,  found gorgonzola cheese and lettuce. I did not even have a pie crust so I actually made it from scratch, but you certainly can make your own.

Ingredients for 1 quiche for 6-8 people:

  • 2 large purple onion diced thinly
  • 2 tbsp of olive oil
  • 1 cup of gorgonzola cheese crumbled
  • 2 cups of heavy cream
  • 4 eggs
  • salt and pepper to taste
  • 1 pie crust
  1. In  a large frying pan, warm up the olive oil. When the olive oil is sizzling, add the chopped onion and saute it.
  2. When the onion is starting to become an amber color, turn the heat down to medium and keep cooking for 10 minutes until the onions are becoming a darker brown and becoming softer. Set aside.
  3. Place the pie crust inside the tart mold, or the round mold.
  4. With a fork, prick the bottom of the pie to prevent an air pocket to form at the bottom of the pie.
  5. In a large bowl, empty the caramelized onion, crumbled gorgonzola, eggs, cream and mix well.
  6. Pour this mixture into the pie crust.
  7. Cook for 25 to 30 minutes.photo 4
  8. Serve with a salad. Miam, Miam, Miam.

Bon Appetit and Happy Cooking!!!

Parmesan-Coated Potatoes Roasted in the Oven


What to do when you have 10 people staying at your house and very litle time to fix dinner???? One would probably call pick up….

Me … I am picking up steaks, salads and potatoes.
Tonite, I wanted to roast my potatoes,  but since this process can be quite long, I chose a quicker way:
Ingredients for 10 :

  • 8 potatoes,
  • 1/3 cup of parmesan,
  • 2 tbsp of olive oil,
  • 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 and parmesan. Toss the potatoes so that they are well coated with the olive oil and the parmesan.
  4. Empty the potatoes on the large perforated sheet covered with a large silpat and spread out the potatoes. Cook them in the oven for 15 minutes at 450. Make sure to flip the potatoes at half time so that the potatoes will be roasted and golden on all sides. Remove the potatoes from the oven, sprinkle some fresh chopped parsley and sea salt and eat up! YUm!!!

Bon Appetit and Happy Cooking!!!

White Chocolate Mousse with Assorted Summer Fruit and Chocolate Star


How was your Memorial Week-end? fun??? I sure hope so… I had fun myself. We did not go out of town because we had family duty in town, but I will say that i was happy to just hang out and enjoy the tranquility of my backyard. I usually cook out on Memorial Monday, but since I am to depart soon for France for a wedding, I had much to do with packing and all the business that needs to be taken care of before. And instead of a large cook-out with friends, we decided to have a limited cook-out. On the menu, hot-dogs, assorted chips, baked beans and broccoli salad. Yum:-) What did you guys have???

Well for dessert, we did not have ice-cream, or cookies, or pie… we had White Chocolate Mousse with Assorted Summer Fruit. Much easier, and much lighter than any of the one mentioned above to make. As I was browsing through my cookbook to find a fun dessert with fruits, I came across a recipe in the Ghiradelli Chocolate Cookbook, entitled White Chocolate Mousse that inspired my mousse today. It is very similar from the original recipe except that I used cream and orange blossom extract instead of water and Grand Marnier mentioned in the recipe.

First you want to make the chocolate stars.

Ingredients: 3 oz of bittersweet chocolate chips, 3 oz of heavy cream.

Warm up the heavy cream in the microwave for 1 minute, and pour it on the chocolate. Stir quickly so that the chocolate will “melt” and you will have a “paste” free of lumps. With a spoon, fill up the openings of the star mold. Place the tray into the freezer to chill the stars.

Ingredients for 6 large / 12 small mousse: 8 oz of white chocolate chips ( guiradhelli), 1/4 cup of heavy cream for melting the chocolate, 1 tbsp of orange blossom extract, 1 1/4 cups of heavy cream, 2 large egg whites, assorted summer fruits of your choice.

Place the 1/4 cup of heavy cream in a small bowl and heat it up in the microwave for 1 minute. When it is hot, empty it on the white chocolate and stir rapidly. Add 1 tbsp of orange blossom extract and stir well. Set aside to let the mixture cool.

In a mixer, place the 1 1/4 cup of heavy cream and beat it up to make whipped cream. When the cream is making hard peaks, stop beating the cream and place it in a bowl. Set aside.

Clean up the mixer and add the 2 egg whites, whip them at high-speed so that they will make “meringue”, and will make soft peaks.

Fold the whipped cream into the cool chocolate mixture, then fold the beaten egg whites into the chocolate/ whipped cream mixture. Divide the mousse into 6 large glasses or 12 small glasses. Place them in the fridge to chill. Let them chill for at least an hour. Before serving, place a few assorted fruits on top of each mousse. Remove the stars from the star mold, make a small cut in each of them. And place the stars on the rim of each glass.

Et voila!!!

Bon Appetit and Happy Cooking!!!

Corn Salsa


Corn is so cheap right now that it would be a folly not to buy it. And yes, you guessed it I bought 10 ears of corn so now I need to find creative ways to eat all this yummy corn. Tonite I wanted to use the corn as a side and decided to use what i had on hand to make a corn salsa. You may eat this salsa as a side, or as an appetizer.

Ingredients for 4-6: 3 ears of corn, 1 cup of diced red and orange peppers, 2 tbsp of olive oil, 4 tbsp. of white vinegar,  1/4 tsp of salt,  1/8 tsp of pepper, 1 tbsp of fresh and chopped cilantro,  1/4 cup of white onion chopped very thinly, and optional hot sauce.

Place the corn in the large round mold and cook them for 5 minutes. With a knife, remove the kernels off the cobb. Add the diced onion, the diced red pepper, the cilantro and all the other ingredients. Add a few drop of the hot sauce if you wish to spice it up. Et voila!!!

Bon Appetit and Happy Cooking!!!

Scallops over Fresh Vegetables in a Mirin and Tamari Sauce


Do you feel at loss at times when looking at the array of products in the grocery store???? I was in the grocery store the other day picking up some light soy sauce and as I was searching for it, I could help noticing all the other stuff in that area: Mirin, tamari, oyster sauce, fish sauce. What do you do with all those things???? I need to educate myself, is what came to me. So next time I go to a bookstore, i will have a to buy a cookbook on Asian Cuisine. I guess I could have left those items on the shelf until I knew how to use them, but woman of curiosity that I am, I had to take them home and tried them.

So even though I had no idea how I was going to use those things, I decided to take them home. Once home, I tried them one by one. That’s when I thought that a few of them together would probably taste great. And they did. YUM!!!!

Ingredients for 4-6 people: 2 tbsp of toasted sesame seed oil, 2 scallions cleaned and diced thinly, 1 red bell pepper cleaned and sliced in small short strips, 1 bock choy chopped small as well, 1 cup of tiny carrots, 1 cup of broccoli florets, 1 box of shitake mushrroms cleaned and sliced thinly, 12 scallops (3 scallops per person), salt and pepper, 4 tbsp of tamari, 4 tbsp of mirim, 4 tbsp of water, 1/2 tsp of grated fresh ginger.

Place the carrots in the round mold, cover the mold with the octogonal silpat and cook for 3 minutes. Set them aside for later use. Wash off the scallops and dry them up with a paper towel. Set them aside. In a large saute pan, warm up 1 tbsp of sesame oil. When the oil is sizzling and hot, drop the scallops and saute them for a short minute on each side just enough so that they will become a light golden color. Remove them from the saute pan, and place them onto a warm plate and cover them with aluminium foil to keep them warm. Add the other tablespoon of sesame oil in the pan and heat it up. When it is warm and sizzling again, add all the vegetables including the carrots. Saute the vegetables for a few minutes. Add the mirin, the tamari, the ginger,  and the 4 tbsp of water and bring to boil. When it has come to boil, cook for about 5 minutes or until the vegetables are cooked to your liking. Add the scallops and cook them for a few extra minutes. Et voila!!!

If you wish NOT to saute the vegetables. You may place all the vegetables in the round mold and cook them for 3 minutes. Then you can place the vegetables in the saute pan, add the tamari, the ginger, water and the mirim and bring it to boil.

To serve, spoon the vegetables on each plate and top the vegetables with the scallops.

You may also add some rice to that meal.

You may cook the rice according to directions, or cook in much faster in the round mold.

Ingredients for the rice for 4 people: 1 cup of texmati ( or American Basmati Rice), 2 cups of water, 1/8 tsp of salt.

Place the 1 cup of rice with the water and the salt in the round mold. Cover the round mold with the octogonal silpat and cook for 12-13 minutes. C’est tout!

Bon Appetit and Happy Cooking!!!