Tag Archives: fleximold

Boursin Hash Brown Cupcakes

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

photo 4 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.photo 1 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.photo 2 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.photo 3 6. Voila!!!photo 5

Bon Appetit and Happy Cooking!!!

Boursin Hash Brown Cupcakes

  • Servings: 6-12
  • Difficulty: easy
  • Print
photo 5 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
  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. ( 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!!!

Super Moist Meatloaf

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Filed under entree, Fleximolds, large muffin, meat, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

 

photo 1

After a few days of absence, it was super nice to be home, see my family and enjoy the comfort of my bed. Though my day was busy getting back to customers, I was happy to return to my kitchen and cook a homey dinner. What to cook?? I figured since my husband outmost favorite is ground beef and potatoes, I decided to fix an American Meatloaf, Boursin Flavored Potato Casserole and Steamed Broccoli.

photo 2

Ingredients for 12 individual meatloafs:

  • 1 1/2 lb of lean ground beef
  • 2 cups of italian or regular bread crumbs
  • 1 small onion sliced very thinly
  • 1/8 cup of chopped parsley
  • 2 eggs
  • 1 can or 14.5 oz of tomato sauce ( or even diced tomatoes) 
  • 1/4 tsp of salt
  • 1/8 tsp of pepper
  1. Place all the ingredients into a large bowl.photo 3
  2. Mix well.photo 4
  3. Place the large cupcake tray onto a medium perforated sheet and fill each cupcake hole with the meat mixture.photo 2
  4. If you do not wish to cook them all, place the tray into the freezer and freeze the meatloaves overnight. When frozen, place them into a ziploc bag, and cook them in the oven as you need them. 
  5. If you are cooking them all. Place the tray into the oven and cook then for 30 minutes or for 40 minutes into a regular tin muffin mold when fresh, or 50 when frozen at 400.photo 4
  6. Serve sides of your choice. I served those meatloaves with Boursin Hash Brown Casserole. My family love, love them;-)photo 5

Bon Appetit and Happy Cooking!!!

Super Moist Meatloaf

  • Difficulty: easy
  • Print

photo 1

Ingredients for 12 individual meatloafs:

  • 1 1/2 lb of lean ground beef
  • 2 cups of italian or regular bread crumbs
  • 1 small onion sliced very thinly
  • 1/8 cup of chopped parsley
  • 2 eggs
  • 1 can or 14.5 oz of tomato sauce ( or even diced tomatoes) 
  • 1/4 tsp of salt
  • 1/8 tsp of pepper
  1. Place all the ingredients into a large bowl, and mix well.
  2. Place the large cupcake tray onto a medium perforated sheet and fill each cupcake hole with the meat mixture.
  3. If you do not wish to cook them all, place the tray into the freezer and freeze the meatloaves overnight. When frozen, place them into a ziploc bag, and cook them in the oven as you need them.
  4. If you are cooking them all. Place the tray into the oven and cook then for 30 minutes or for 40 minutes into a regular tin muffin mold when fresh, or 50 when frozen at 400.
  5. Serve sides of your choice. I served those meatloaves with Boursin Hash Brown Casserole. My family loved them;-)

Bon Appetit and Happy Cooking!!!

Lemon Meyer Poundcake

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Filed under Cakes, dessert, Fleximolds, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

photo 2

Lemon Meyers are my favorite fruit! I love their tangy taste and their fragrant flavor. There is nothing like it. If you have not tried Meyer Lemons, they are very difficult to describe. I think that their flavor almost equates to a mix of lemon and tangerine.

Meyer lemons are not easy to find. Not all stores carry them, plus they are very seasonal so when i find them, I grabbed them;-)

I made this recipe a few weeks ago but did not have the chance to post it before now. The recipe I post today was inspired by a recipe viewed on Saveur called The Best Damn Myer Lemon Cake and adapted to cook in my demarle bakeware.

photo 4

Ingredients for 1 large pound cake, 3 medium-sized of 1 1/2 qt, or 12 cupcake sized. 

  • 8 tbsp butter melted
  • 1/2 cup of almond mill
  • 1 1/2 cup of flour
  • 1 tsp of baking powder
  • 3/4 tsp of salt
  • 1 1/3 plus 3 tbsp of sugar
  • 2 eggs
  • 1/2 cup of milk
  • 2 tbsp of lemon extract
  • zest and juice of 2 Meyer Lemons
  • 1 Meyer Lemon sliced in thin rounds for the candied lemon

photo 1

  1. Turn the oven to 350.
  2. In a large bowl, sift together the flour, baking powder and salt. Set aside.
  3. In a mixer place the butter and the sugar and beat until the mixture becomes fluffy. Add one egg at a time, beating only to incorporate.
  4. Add the flour and the milk in 3 batches. First add the four, then add the milk, and repeat this process until you have used all the flour and milk. Beat after each addition.
  5. Mix in the lemon extract.
  6. Then the zest, and the almond mill.
  7. Pour the batter into the pan of your choice and cook until the center of the cake is cooked. For the large cake, I used the sunflower mold, for the medium cake I used the daisy mold as shown below, and for the cupcake ones, i used the charlotte tray.
  8. Cook the cake in a warm oven of 350 For one cake, it will take 45-50 minutes, for 3 small cakes of 1 quart: 25 minutes, for cupcakes size: 15-20 minutes. For regular cookware, cook the large for 65 minutes, the medium for 35 minutes, and the cupcake for 25 minutes.
  9. photo 3
  10. While the cake is baking, make the syrup and the candied lemon.
  11. In a small saucepan, add the lemon juice, 1/4 cup of water and 1/2 cup of sugar and cook until the sugar has dissolved but does not come to boil. Add the sliced Meyer Lemon and cook at low temperature for 15 minutes until the lemon looks translucent.photo 2
  12. When the cake, or cakes are cooked, place them onto a cooling rack and drizzled the syrup over the cake.
  13. Let the cake cool completely before wrapping into plastic wrap to keep them moist.photo 5
  14. Let them stand at room temperature before serving.
  15. Before serving the cakes, place the candied lemon on top. If you wish, you may serve some lemon flavored whipped cream to eat with it. Yum;-)

photo 5Bon Appetit and Happy Cooking!!!

Poached Sea Bass in Oregano Infused Olive Oil and Fresh Tomatoes

Posted
Filed under entree, Large round mold, Recipe with Demarle Cookware, seafood, silpat, What's Up in Cecile's Kitchen

Spring is here! At least that’s what the calendar says. But here in South Carolina,  it seems that we skipped right into summer. The temperatures are already in the high 80’s. I really worry of what it is going to be like in the heat of the summer. I love spring for the trees in bloom, the rabbits hoping in all directions, birds chirping in the morning. I love the warmth of the sun….but what we have now is no spring at all. In fact, it is already so hot in the afternoon, I wait till 7 pm to do my evening run because I feel it is too hot otherwise.

The good part about those temperature, I will say, are the fact that it makes you want to take some layers off ( of clothes, and other;-)) which also means that I may need to stop having those yummy Sunday treats in order to be bikini ready;-).

Tonite, the temperature were already so overwhelming, that I was not very hungry and wanted some quick and light so when I went to the grocery store, I was hoping to find some white fish.. either Mahi or sea bass. What a nice surprise to see that they had small pieces of sea bass that had just shipped that very morning! Yeah!!!

Ingredients for 1-2: 1 tbsp of oregano infused olive oil, 1 spring of oregano, 1 piece of sea bass, salt, pepper, 1 cup of fresh baby tomatoes sliced in half.

To infuse the oil, you will simply need to place the herbs in the olive oil and keep the mixture in the fridge for a few days (2-3). The oil should be used shortly, and always kept in the fridge.

Place the sea bass in the large round mold. With a pastry brush, brush the olive oil all over the fish. Sprinkle salt and pepper. And place the tomatoes all around the fish. Chop 1 sprig of oregano and sprinkle it over the fish. Cover the round mold with the octogonal silpat and cook in a warm oven of 375 for 8-10 minutes depending on your preferences and on the size of the fish.

For added color and added taste,  cooked an oregano sprig into the infused oil so that it would become crispy and I could use that spring for decoration Et Voila!!!

I accompany the fish with a salad of watercress, and roasted purple onions in a balsamic and oregano infused vinaigrette. Yummy!!!

Bon Appetit and Happy Cooking!!!