Moules Marinieres or Mussels in a Wine Sauce


 

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Please forgive my very long absence. This has been an eventful spring and summer for me. Loss of my father-in-law, school letting out, my son graduating, then going on to college ( he went to a summer camp to get ready for what awaits him in the fall at the military academy that he will be going to.), and then vacation started…with the usual in and out of the house.

If you have not seen much recipes, this would be explained by two reasons. One because I had to place myself and my son on a diet to help him trim down the necessary pounds that he needed to lose to fit the requirement of his school.

And two because I have not been cooking as much, preferring eating carpaccio, ceviche and salads rather than cooked meals… though maybe I should have shared those?!?!

After a couple of weeks of training in Charleston, my son finally came yesterday for the week-end. And though he did not complain about the food, in fact called it “pretty good”, I wanted to cook something that he really like: Mussels.

My most favorite ones are the one cooked in curry and coconut milk- I  love Asian food so much and  all those exotic flavors that Curry Mussels count as one of my favorite.

But he wanted the traditional ones, so this is what I will share with you today. I may have already posted a recipe, but this one is slightly different.

Now, I do not know where you will be buying your mussels. I bought mine at Costco, because I do not live closed to the ocean, and Costco offer the best there. But shop the stores in your area, you may have better options.

Before cooking your mussels, you will have to do two things.

  1. rinse your mussels under running water and scrub them a but with a sponge or even a nail brush to remove the dirt, or the algue.
  2. discard any mussels that are wide opened. If they are slightly opened, touch the inside with a knife to see if they are alive. If the shell closes, then they are alive and good to eat. If they are not, then toss it in the trash.

Once you have done those two steps, you are ready to cook them. Now be careful, it only takes a few minutes to cook mussels ( 5-8 minutes at the very very most), so be sure that all your sides are ready before you start.

Generally, mussels are accompanied by French fries or pommes frites, but sautéed potatoes would be good as well. A Boston salad would be a great addition also to both.

Here we go…

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Ingredients:

  • 2 lbs of Mussels
  • 1 onion sliced thinly,
  • 2 garlic cloves,
  • 1/4 cup of fresh parsley,
  • 4 tbsp of butter,
  • 1 cup of white wine,
  • 1 lemon,
  • 1 tbsp of flour,
  • salt and pepper to taste,
  • 1/2 cup of heavy cream.

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  1. Clean up the onion and cut it in half. You can slice and dice the onion ver thinly with the knife, but these days I like to use my special tool from Demarle. It really chops my onion really fast, and I do not tear up.
  2. In a large saucepan, melt butter and saute the garlic, then add the onion.
  3. Add the mussels and stir until they start to open up. Cover for a few minutes, and cook the mussels until they open up. Stir repeatedly so as to make sure that all mussels open up.
  4. Then add the wine, salt, pepper,  1/8 cup of the fresh parsley, and bring to boil. Stir as well. Turn the heat down and set aside.
  5. Meanwhile, in another saucepan, melt 2 tbsp of butter, add flour and make a roux ( cook until the flour turns golden), add 2 cups of the mussel liquid, stir and cook for 2 minutes until it thickens.
  6. Then add the cream and continue stirring. Pour it all over the mussels and stir.
  7. Sprinkle the parsley over the mussels.
  8. Serve the mussels in soup bowls, and accompany them with Pommes-frites, and whatever else you wish to serve. If you wish to serve wine, a nice Riesling or a Golden Ale Beer is a great addition. Et voila. Enjoy!!!

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My Theodor was happy. So much so that he ate two large bowls . preferring to eat his mussels over his fries. I would say that that this dinner was a win;-))))

Bon Appetit and Happy Cooking!!!

Mussels in Parsley, Onion and Wine Sauce, or Moules Marinières

  • Servings: 4-6
  • Difficulty: Super Easy
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Ingredients:

  • 2 lbs of Mussels
  • 1 onion sliced thinly,
  • 2 garlic cloves,
  • 1/4 cup of fresh parsley,
  • 4 tbsp of butter,
  • 1 cup of white wine,
  • 1 lemon,
  • 1 tbsp of flour,
  • salt and pepper to taste,
  • 1/2 cup of heavy cream.
  1. Clean up the onion and cut it in half.
  2. You can slice and dice the onion ver thinly with the knife, but these days I like to use my special tool from Demarle. It really chops my onion really fast, and I do not tear up.
  3. In a large saucepan, melt butter and saute the garlic, then add the onion.
  4. Add the mussels and stir until they start to open up. Cover for a few minutes, and cook the mussels until they open up. Stir repeatedly so as to make sure that all mussels open up.
  5. Then add the wine, salt, pepper, 1/8 cup of the fresh parsley, and bring to boil. Stir as well. Turn the heat down and set aside.
  6. Meanwhile, in another saucepan, melt 2 tbsp of butter, add flour and make a roux ( cook until the flour turns golden), add 2 cups of the mussel liquid, stir and cook for 2 minutes until it thickens.
  7. Then add the cream and continue stirring. Pour it all over the mussels and stir.
  8. Sprinkle the parsley over the mussels.
  9. Serve the mussels in soup bowls, and accompany them with Pommes-frites, and whatever else you wish to serve. If you wish to serve wine, a nice Riesling or a Golden Ale Beer is a great addition. Et voila. Enjoy!!!

Bon Appetit and Happy Cooking!!!

Tomatoes a la Provencale


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Hello readers, and everyone else. How are you?? I know, I know it has been a while. It is crazy how time passes and how I find it difficult to write my recipes and share them with you. Contrary to my lack of posts, I have been cooking. But my family and I have had so much family visiting recently that it is difficult to find time to allocate to my blog.

Any way here I am. Before you will have no more tomatoes in your backyard, I wanted to share this yummy and very very easy recipe of Tomates Provencales.

There are a million recipes out there, but really the best part of this recipe, is that you can pretty much use all that you have in your  cabinets to flavor those tomatoes.

Indeed, the recipe calls for Bread crumbs, but you can substitute it with crackers, or bagel chips that you would have crushed. One day, I even used some white cheddar cheez-it because I did not have any more bread crumbs.

  • Ingredients for 4-6 people:
    1-2 tomatoes per person, so about 8,
  • 1/4 cup of italian bread crumbs,
  • 1/2 cup of grated parmesan,
  • 1 tbsp of garlic salt.
  • 1 tsp of rosemary thyme seasoning from demarle
  1. Place all the dry ingredients into a small bowl and mix well.IMG_2667
  2. Cut the roma tomatoes in half.IMG_2666
  3. Place them into a flexipan or a large round.
  4. Sprinkle the bread mixture over the top of the tomatoes.IMG_2668
  5. Drizlle some olive oil to wet the bread crumbs
  6. Bake the tomatoes for 15-20 minutes.IMG_2671

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Bon Appetit and Happy Cooking!!!

Cauliflower Bites


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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.

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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
  1. In a small bowl, place the eggs and mix them well.IMG_1296
    In another bowl, mix the breadcrumbs, the parmesan and the zesty Mediterranean Spice from Demarle. Set aside.IMG_1297
  2. Either cut the cauliflower head into small florets or buy the florets, That is what I did.
  3. Dip the florets into the egg,IMG_1298
  4. Then into the parmesan and place them onto the silpat that you would have placed on a large perforated sheet. IMG_1299
  5. Roast at 425 for 10 minutes. You can eat as such, they are quite yummy, or you can make a dipping sauce.IMG_1301IMG_1304IMG_1306
  6. Mix all the ingredients for the dipping sauce together, and enjoy with our reservation. Miami, miam;-)IMG_1307

Bon Appetit and Happy Cooking !!!

Cauliflower Bites

  • Servings: 6-8 people
  • Difficulty: Super Easy
  • Print
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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
  1. 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.
  2. Either cut the cauliflower head into small florets or buy the florets, That is what I did.
  3. Dip the florets into the egg, then into the parmesan and place them onto the silpat.
  4. Roast at 425 for 10 minutes. You can eat as such, they are quite yummy, or you can make a dipping sauce.
  5. 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!!!

Coconut Covered Shrimps


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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).
  1. Defrost the amount of shrimps you wish to use. I had a whole crowd, so we used the whole bag.
  2. Remove the tail of each shrimp.
  3. Mount the shrimp on a small wooden skewer. Set aside, ad prepare your food station.IMG_1066
  4. 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.
  5. 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.IMG_1040
  6. Turn the oven to 400, and when the oven has reached its temperature, spray some olive oil, or coconut oil over the shrimps.
  7. Bake the shrimps for 8 to 10 minutes or until the shrimps have turned pinkish and the coconut has become a golden brown.IMG_1042
  8. 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;-)IMG_1071

Easy, fast, healthy and delicious, my motto!!!

Bon Appetit and Happy Cooking!!!

Coconut Covered Shrimps

  • Servings: 8-10 people
  • Difficulty: Easy
  • Print

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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).

 

  1. Defrost the amount of shrimps you wish to use. I had a whole crowd, so we used the whole bag.
  2. Remove the tail of each shrimp.
  3. Mount the shrimp on a small wooden skewer. Set aside, ad prepare your food station.
  4. 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.
  5. 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.
  6. Turn the oven to 400, and when the oven has reached its temperature, spray some olive oil, or coconut oil over the shrimps.
  7. Bake the shrimps for 8 to 10 minutes or until the shrimps have turned pinkish and the coconut has become a golden brown.
  8. 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!!!

Super Moist Meatloaf


 

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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.

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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

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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!!!

Chili-Lime Meatballs


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I love, love Asian food, but my husband is not a fan so when I cooked this recipe adapted from an old recipe book from The Pampered Chef and he liked it, I was really really happy because it is so hard to cook for this man;-)

I hope that you will love it too. It is easy to make, fast to cook and delicious.

Ingredients for about 5-6 people:

  • 1 pack of lean ground beef ( about 1.33lb)
  • 4 slices of bread or 1/2 cup of bread crumbs
  • 1/4 cup of milk
  • 2 eggs
  • 1/4 tsp of salt
  • 1/8 tsp of pepper
  • 4 tsp of Thai curry paste
  • 4 green onions diced very thinly

Chili-Lime Sauce:

  • 1/2 cup of soy sauce
  • 1/2 cup of honey 
  • 2 tbsp of toasted sesame seed oil
  • 1 inch of grated ginger
  • 4 garlic gloves pressed
  •  the zest of 1 lime
  • 4 tbsp of lime juice ( you may need 2 limes to get 4tbsp)
  • 4 tsp of Thai Red Curry 
  • 2 tsp of corn flour
  1. In a large bowl, place either the 1/2 cup of bread crumbs or the 4 slices of bread and pour the milk that you would have previously warmed up.
  2. With a fork, puree the bread.
  3. Add all the other ingredients to the bread and mix well. You can either use your hand, or a kitchen mixer.photo 1
  4. With a small scoop, scoop the meatballs and place them onto a deep flexipan that you would have placed onto a medium perforated sheet.
  5. Cook then for 15 minutes at the temperature of 400.photo 1
  6. Meanwhile prepare the sauce. In a small saucepan, mix all the ingredients and bring the mixture to boil.
  7. When the mixture has come to boil, turn the heat down and cook for a few more minutes or until the sauce thickens
  8. Place the meatballs into a large bowl, pour the sauce over them and mix well.photo 2
  9. Serve with steamed rice, and roasted asparagus seasoned with toasted sesame seed.photo 4Yum, and fast!!!

Bon Appetit and Happy Cooking!!!

Strawberry Parfait: Easy and Yummy Dish for Mother’s Day


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No, no, I am still alive. Just busy with various projects here and there. And yes, i am still cooking, I can’t seem to find the time to edit all my posts;-(

How have you been???

Well, today at the eve of Mother’s Day I was not so busy so I thought i would post one of my favorite breakfast. It is easy, yummy and quite healthy for you. It is very very easy to make and your children could fix those for Mother’s Day tomorrow as a dessert or part of brunch. Today i used strawberries but you could have used any type of fruit.

photo 4 Ingredients for 4 Parfaits:

  • 1 box of strawberry ( about 8 oz)
  • plus 4 beautiful strawberries for decoration
  • 1/4 cup of granola ( I used
  • 2 cups of Greek yogurt
  • 2 tbsp of white sugar
  • 2 tbsp of good flavored vanilla extract ( i used Madagascar)
  • 2 tbsp of heavy cream
  1. Rinse the strawberries, and cut them in eighths. Place them in a bowl and set them aside.
  2. In another bowl, mix together the other ingredients ( Greek yogurt, sugar, cream, vanilla extract).
  3. Mix the yogurt mixture into the diced strawberries.
  4. Divide the strawberry parfait equally into four cute clear containers. You could even use stem water glasses. 
  5. Sprinkle some granola on top of the parfait and place the fresh strawberry that you would have cut in a fan as decoration.
  6. Enjoy!!!

Et voila!!! Simple, easy, yummy!!!

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Bon Appetit and Happy Cooking!!!