Caramel Rice Pudding


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If you were to close your eyes and think of childhood dishes, what would it be? For me, it would have to be crepes and Caramel Rice or Polenta Pudding. I still see my mom boiling the rice, or the polenta in the vanilla flavored milk. I still see her stirring the caramel and pouring the polenta or the rice pudding in the caramel. It would bubble up and almost spill over the dish. It smelled so good and looked so yummy then, that it was hard to wait another 10 minutes for the dish to bake in the oven.

Though I dreamed of this dish for ever, I never prepared it because it was made with rice or polenta and because it is not exactly a light dessert. At my age, I tend to gravitate to lighter dessert. Those that are not so heavy on your stomach, and those that not do so much damage to your waste line;-)

This weekend, however, in light of stepping up my diet and including more starch in my diet ( i have been having problem of low blood pressure, and hypoglycemia),  I decided fix Caramel Rice Pudding.

As i was fixing the various steps, I found it really difficult not to devour the rice pudding before it was completely finished….IMG_0015

Ingredients for a dish for 8-12 people:

  • 250 gr. or 1 cup of rice
  • 1 liter or  about 4 cup of whole milk
  • 100 gr. or about 1/2 cup of sugar
  • 2 tbsp. of vanilla extract
  • 5 yolks
  • 100 gr.  or about 1/2 cup of raisins
  • 100 gr. or about 1/2 cup of sugar
  1.  Place the rice, sugar, vanilla extract and milk in a large pot. Mix well and cook over a medium-high heat until it comes to boil.IMG_0009
  2. Then turn the oven to 400, and when the temperature has reached its temperature, place the pot in the oven and let the rice cook for 15 minutes.
  3. While the rice is cooking, place another pot over the stove, add 100 gr. of sugar,  and turn the heat to medium-high. DO NOT STIR!!!IMG_0010
  4. When the sugar is starting to melt and becoming golden amber color, start stirring. Let the sugar melt completely into a golden caramel.
  5. Either pour the caramel into a dish of your choice, or leave it into your pot if you don’t want to present your dessert. I used the scalloped Square mold from Demarle because the caramel does not stick in it and it makes a beautiful cake!!!IMG_0011
  6. Add 100 gr of sugar, the raisins and the 5 yolks to the rice pudding and stir well.IMG_0012
  7. Pour in the rice pudding a top the caramel. Do not stir.IMG_0013
  8. Place the pot, or the dish back into the oven, in a water bath of about 1/2 inch,  and cook the rice for another 10 minutes. IMG_0014YUM!!!! Try not to eat all at once when taking it out of the oven;-).
  9. Before eating, invert the cake to show off. IMG_0015

Caramel Rice Pudding

  • Servings: 6-8 persons
  • Difficulty: Easy
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  • Ingredients for a dish for 8-12 people:
  • 250 gr.  or 2 cups of rice
  • 1 liter or 4 cups of whole milk
  • 100 gr. or about 1/2 cup of sugar
  • 2 tbsp. of vanilla extract
  • 5 yolks
  • 100 gr. or about 1/2 cup of raisins
  • 100 gr. or about 1/2 of sugar
  1. Place the rice, sugar, vanilla extract and milk in a large pot.
  2. Mix well and cook over a medium-high heat until it comes to boil.
  3. Then turn the oven to 400, and when the temperature has reached its temperature, place the pot in the oven and let the rice cook for 15 minutes.
  4. While the rice is cooking, place another pot over the stove, add 100 gr. of sugar and turn the heat to medium-high. DO NOT STIR!!!
  5. When the sugar is starting to melt and becoming golden amber color, start stirring. Let the sugar melt completely into a golden caramel.
  6. Either pour the caramel into a dish of your choice, or leave it into your pot if you don’t want to present your dessert.
  7. When the rice has cooked for 15 minutes, add the sugar, vanilla extract, raisins and yolks and mix well.
  8. Pour the rice pudding mixture atop the caramel. Do not stir. Place the pot, or the dish back into the oven and cook the rice for another 10 minutes. YUM!!!! and try not to eat all at once;-)

Bon Appetit and Happy Cooking!!!

If you like what you see and read, please share;-) Merci Beaucoup!

Sheppard Pie Cupcakes or Cupcakes of Hachi Parmentier


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One of my children’s favorite food is Hachi Parmentier and I thought that it would be fun to make this dish into cupcakes so that we could easily just pop them into our mouth on any of our family movie night.

What is Hachi parmentier? Hachi parmentier is very similar to Sheppard Pie. It is a dish that layer minced ground beef in between layers of mashed potatoes.

According to Wikipedia, the word “hachis” means a dish in which the ingredients are chopped or minced, from the same root as the English word “hatchet”. The dish “Hachi Parmentier” was named after Antoine-Augustin Parmentier, a French pharmacist, nutritionist, and inventor who, in the late 18th century, was instrumental in the promotion of the potato as an edible crop.

I did not know that about this dish, what i knew is that this dish is one of those easy French comforting  recipe that is quickly made and that makes everyone happy. A bit like a good Mac and Cheese does here in the USA.

It used to be one of my top dish growing up, and I am happy to see that it is the same for my children;-)

There are many recipes of Hachi parmentier outthere, but this one is the traditional one. This recipe is just made from memory of watching my mom.
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Ingredients for 40 mini cupcakes:

  • 1 pack of wontons or 40 wontons wraps
  • 6 medium-sized potatoes,
  • 2 1/2 cup of heavy cream,
  • 1 lb. of lean ground beef,
  • 2 tbsp fresh parsley chopped,
  • 1 medium onion,
  • 1 cup of swiss cheese,
  • 1/8 tsp of garlic salt,
  • 1/16 tsp of pepper,
  • seasoning…

To make the Hachi Parmentier, you will need to make mashed potatoes, you may make them the traditional way cooked in water, or you can cook them in the round mold and save time!!!

  1. Peel the potatoes, dice them in small cubes, place them in the round mold.
  2. Add 1 tsp of water and a dash of salt.
  3. Cover the round mold with the octogonal silpat and microwave for 13-15 minutes.
  4. Empty the potatoes into a bowl and mash the potatoes with a potato press until it is very smooth. Add the warm heavy cream that you would have previously warmed up in the microwave for 2 minutes.
  5. Add the garlic salt, the pepper and stir. Add more salt if you deem it necessary.
  6. Pour the mashed potatoes back into the large round mold again, cover with the octogonal silpat and cook for another 2 minutes to make them fluffy.photo 2
  7. Set aside.Now you need to prepare the beef that will go in the mashed potatoes.
  8. Slice and dice your onion.
  9. Saute your onion in a frying pan in 1 tablespoon of olive oil until golden and translucent.
  10. Stir in the beef and cook it until it turns brown. Add 1/8 teaspoon of pepper, 1/4 teaspoon of salt and 1/4 teaspoon of fresh parsley ( dry parsley is fine too). Taste and add more seasoning if you think it requires more salt.
  11. Place a wonton wrap into each cupcake hole of the mini muffin tray.photo 1
  12. Spoon about 1 tsp of potato into each wonton.photo
  13. Add 1 tsp of the meat mixture.photo 3
  14. Cover the meat with another teaspoon of mashed potatoes.photo 1
  15. Sprinkle some swiss cheese over each cupcake.
  16. Cook in the oven at 400 for 15 minutes to brown the cheese. Et voila!!!photo 2

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Bon Appetit and Happy Cooking!!!

Poulet a la Creme ( Chicken Tenders in a Cream Sauce)


As a french person, I am proud to say that I do not own “fat free” and “light” food. Eating well is very important, for your health but also for your waist… So I tried to cook healthy as much as I can. And as you have seen on my blog, I tried to cook without using oil or fats. I do, however, have cream and butter in my fridge at all times because you just never know when I will be using it. Tuesday evening, my husband was away for business so I only needed to cook one meal. My children love chicken like me so i decided a fix them a very simple recipe that has been a favorite of them for ever. And it needed cream… luckily I had some in my fridge;-)

Ingredients for 3: chicken tenderloins (3-4 per person), salt, pepper, 1 tbsp of butter, 1 1/4 cup of heavy cream.

In a large frying pan, melt the butter and when the butter is sizzling, add the chicken. Saute the chicken for a few minutes on each side ( 1-2 minutes). Season with salt and pepper ( 1/8 tsp of salt, 1/16 tsp of pepper), and add the cream. Bring the cream to boil and cook for 1-2 minutes or until the chicken is cooked through. For added flavor you may add 1 tsp of mustard, and saute mushrooms but my children like neither so i did not add it. They ate the chicken with lefts-over potatoes from this past Sunday. They loved it.

You ought to try. It was easy and yummy;-)

Bon Appetit and Happy Cooking!!!

An Old Time Favorite: Roti de Porc au Lait or Pork Roast in a Milk Sauce


Who cooks dinner at home on Sundays?you or your husband?! After talking to many of my friends, it appears that many husbands cook as much, or even more than their spouses at home and they are often the ones cooking on Sundays. If most dinners are cooked on the stove during the week, it seems that the grill is the medium of choice for Sundays dinner. In France, you will rarely see men in the kitchen, and you will rarely see anyone using the grill except in the summer. Really the main difference between a weekly meal and a Sunday meal in France, is the time that is spent in the kitchen. On weekdays, the meal is generally  fairly quick and easy to fix whereas on the weekends and most particularly on Sundays, the meal is more delicate and requires more preparation.  In France,  it was customary to have dishes such as Boeuf Bourguignon, or Coq au Vin. I loved those dishes. Well today I decided that I would start cooking those for my family despite the fact that my husband would not eat them… too bad for him , right?!?! So today we had a recipe that my mom made quite often: Pork Roast in a milk Sauce or Roti de Porc au Lait. It is a fairly easy recipe that requires very few ingredients. All it takes is time… but it is worth it!!!

Ingredients: 1 pork loin roast, 2 tbsp of butter, 1 medium onion chopped, 1 pack of small carrots, 1 tbsp of flour, 2 cups of milk, 1 bouquet garni ( parsley, thyme, rosemary in  bundle), 2 potatoes per person, cut in large squares.

Season the pork roast with salt and pepper. In a large pot, melt the butter and when the butter is sizzling saute the pork loin on either side. Remove the pork roast from the pot and add the onions to the pot. Saute them until they are becoming brown and soft. Add the carrots and saute them as well. Add 1 tbsp of flour and stir. Then empty 2 cup of milk in the pot and bring the mixture to boil. Cook for a few minutes and add the roast to the sauce as well as the bouquet garni. Taste the sauce and add more salt and pepper if you feel it is necessary. Lower the temperature to low, place the lid over the pot and cook the roast for about 40 minutes. Stir every 15 minutes and turn the roast to make sure that the roast is being cooked on all sides. 15 minutes before the end, add the potatoes.

When the roast has cooked for about 40 minutes, remove the roast from the pot and slice it. To serve, place a few slices on each plate, spoon the sauce over the meat and place a few potatoes on the sides of the meat. Et voila!!!

Bon Appetit and Happy Cooking!!!