Thursday, October 4, 2012

Marshmallow Dream Bars ... not a Dream anymore !!

I have been dreaming of the Starbucks Marshmallows Dream Bars for a while.
Each time I stop there to get my favorite Latte, I look at these puffy treats, and I can resist most of the time ;-)
I am aware of the over-huge number of calories you find in Starbucks treats, so it is not hard for me to resist when I pass in front of them : 490 calories in one slice of Banana Walnut Bread : really ???

At least, if my Marshmallow bars are probably not a light treat, it is really light and I know exactly where the calories come from !!!!!

But sometimes, I need my favorite sweet treat with my coffee ... and it is always a big YUMMY !!!!

So I decided to try to do my own crispy Marshmallow Bars .. believe me, those light and puffy squares are a piece of cake to do and I am sure way better than the prepared one.

Ingredients are SO simple : rice Krispies, mini-marshmallow and some butter. No need to use the oven !!

Trust me, the taste is very close to the ones you can purchase at Starbucks, let's give it a try !!

A bientot et bon Appetit

La recette for Marshmallow Dream Bars

Ingredients for 9-12 crispy squares :
- 6 cups Rice Krispies
- 5 cups of mini-marshmallows

- 1 cup mini-marshmallows
- 5 tablespoons of unsalted Butter (use 6 tablespoons if you prefer more butter taste)

Cover a 9 x 13″ pan with parchment paper (even the edges).

Save the cup of mini Rice Krispies.

Melt the butter in the mcriwave or in a large glass bowl.
When the butter is melted, add the 5 cups of marshmallows and stir well. You might need to reheat the mixture in the microwave if too thick (be careful, the marshmallows melt very quickly. Stir until completly melted (it looks like melted cheese at this point ;-)

Pour the melted marshmallows over the rice krispies mixture and stir very quickly until well coated.
Pour into prepared pan with spatula and press to have a smotth texture.
Allow to cool in the fridge for 30mn, then slice with a sharp knife and serve.

Yummy !!!

Friday, September 7, 2012

Give Energy to your Snack ... Oat Yogurt fresh Blueberry and Raspberry Muffins

My fridge is always filled with Chobani Yogurts and I love using them as part as my recipes.

Before a busy day, or just when you need a snack, you want to give your body good food and a lot of good energy. Chocolate bars are not always the best choice and it is good to switch for healthy snacks !

These delicious Muffins made with Chobani Yogurt and are the perfect snack or breakfast : healthy, soft, tasty, and fruity ... hmmm !!!

The recipe is super easy and you just need a few minutes before giving your kitchen a smell of grand'ma baking desserts !!!

In terms of ingredients, no rules : your favorite yogurt flavor, your favorite fruits, oat bran .... et Voila !!!

Look at that : don't you want a bite ??

A bientot et bon Appetit!

La recette de Muffins aux Cereales, Yaourt, Myrtilles et Framboises (Oat & Yogurt Blueberry and Raspberry Muffins)

Ingredients pr 12 medium size muffins :
  • 1 flavored Greek yogurt (I used 0% Honey flavor Chobani)
  • 1 cup of old-fashioned oats
  • 2 eggs, slightly beaten
  • 1/4 cup of vegetable oil
  • 1/2 cup packed brown sugar
  • 2/3 cup all-purpose flour
  • 2/3 cup almond flour (or almond meal at Trader Joes)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup of mixed fresh raspberries and blueberries

Heat oven to 410°F.
Place paper baking cups in 12 regular-size muffin cups. 

In the bowl of your food processor, mix yogurt and oats together. Add eggs, oil and brown sugar.
Stir in flour, almond meals, baking soda and salt.
The batter needs to stay lumpy; do not over mix it.

Gently stir in blueberries and raspberries. Pour the batter in 2/3 of each muffin cup.

Add one Raspberry on the top of each muffin (or like me, one piece of dark chocolate) and sprinkle with oats.
Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.
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Thursday, July 19, 2012

Turn your Lobster in a Roll !!!

In Summer, the Lobster Rolls are one of my American favorites (after the bbq baby back ribs, of course ;-)

When I buy Lobster, my husband and I always debate: "grilled Lobster" or "boiled Lobster" ?
Today, we decide to boil the Lobster guy and prepare it with a homemade French Aioli Mayonnaise (with fresh garlic) ...

You just need alive lobsters, veggies, herbs, mayonnaise and buns ... et voila !
I forgot, you also need to boil a Lobster alive and then to cut it ... don't be shy and give it a try, it is super easy !!!

It is very easy, but this recipe will never be good if you dont open a bottle of chilly white wine !!!
Cheeeers !!

A bientot et bon Appetit
Emilie, your French Chef

La recette de boiled Lobster with homemade Aioli Mayonnaise

Recipe for the French Aioli Mayonnaise **:
1 large Egg
1 clove of fine chopped Garlic
1 cup vegetable Oil
Salt and Pepper
2  largeTablespoon of Dijon Mustard


1 teaspoon of wine vinegar or
1 teaspoon of lemon juice or
1/4 teaspoon Dry Mustard or
1/8 teaspoon Paprika or
1 dash Cayenne Pepper or

Place the whole egg, mustard, chopped garlic, salt and pepper, and 1/2 cup oil in a deep container.

Blend with a hand soup mixer (always moving down to up) on high speed until the mixture starts to lose some of its yellow color and become a bit whiter and thicker.
Then pour gradually the rest of the oil and add  the garlic at the end, when the mayonnaise is thick.

Keep blending until you get a very firm mayonnaise. You can add 1 tsp of vinegar if you prefer a bitter taste. Add more salt and pepper to taste.

Keep in the fridge 2 days ( no longer because or the raw egg!)

d Lobster for Lobster Salad – I recommend ½ to 1 lobster per person:

Fill 3/4 of the large pot with water (choose a pot large enough to hold all the lobsters comfortably; do not crowd them)
1/2 medium Onion
1 Carrot - sliced
3 Bay leaves
1 tablespoon of Sea Salt
1 tablespoon of Parsley or thyme, or rosemary
1 leek
1 tomatoe

1 tablespoon of olive oil

Bring the water to a boil during almost 20mn to get enough flavors.

Add the live lobsters one at a time (don’t remove the rubber on their hands), and start timing immediately.
Reduce the heat and do not let the water boil. Cover.

Stir the lobsters halfway through cooking
Let them getting cold in the fridge up to 24h (or use ice cubes if you need to go faster)
Share the Lobster by half (cut them from lenghtwise, from the head to the tail), remove the meat from the tails and clawz and serve over Salad with Aioli Mayonnaise on the side.
Time of cooking :

If the lobster weighs:
1 pound
12 minutes
1 1/4 pounds
12-14 minutes
1 1/2 pounds
14-16 minutes
1 3/4 pounds
16-18 minutes
2 pounds
20 minutes
2 1/2 pounds
24 minutes
3 pounds
28 minutes
5 pounds
35-40 minutes

Boiled Lobster for Lobster Rolls – (½ Lobster per person):
1 boiled lobster
2  tablespoon of homemade Mayonnaise
½ of Tomato
½ of  Avocado
1 tbspoon of fresh Herbs : chive, dill, parsley etc ...
¼  of chopped red Onion (or 1 tbspoon)
½ cup of Iceberg lettuce or Cucumber or Celery OR, even better, a mix of everything
2 Rolls slightly buttered and toasted

Chop all the vegetables in small pieces, add a few of salt and pepper and place everything in the same container for 2 hours.
After 2h, remove the excess of juice

Use a cleaver to crack and remove all the meat from the claws, knuckles and tails.

Remove all the carcasses and break the claws to get the meat inside.

Cut all the meat in small pieces (leave biggest pieces for decoration).
Combine the lobster, mayonnaise, and vegetable mixture with herbs. Stir gently and add salt and pepper to taste.
Keep in the fridge.
Then butter your buns and toast them quickly in a pan (cast iron is the best) until golden brown.
When the buns are ready, stuff them with the chilled lobster mix and serve with a spring mix Salad on the side, French fries and of course, some mayonnaise for the fries ;-)))

Monday, June 11, 2012

The perfect Spring recipe : Cod Fillet en Papillotte !!

Spring is here and I'm already dreaming of my first lunch at the Beach !!! If like me you would like to "clean" and "prepare" your body for the Summer, we might need to add more fish and veggies in our plates ;-)))

Do you know the Fish en Papillotte (Poisson en Papillotte) ???

With this method of cooking, you will rediscover the taste of your fish, the taste of herbs ... and you will see how it tastes good for your body ;-)
You just need to assemble and seal Fish and Vegetables in foil paper (or parchment paper) and bake the papillotte in the oven.

Al the ingredients steam in their own juices in the papillotte ....
To me, Cod or Halibut or Salmon (all you need a firm fish) are perfectly suited to the Papillotte technique.

It is also incredibly easy, it doesn't smell, and has the added benefits of being a low fat method of cooking and ... it is easy to clean up.

For the papillotte. I prefer parchment paper when I have friends over (it is more elegant) but I recommend foil when you want to do something quick and easy. Up to you ...

Isn't this a great healthy, easy & tasty meal for a weekday night ???
Et Voila ....

La recette de Filet de Cabillaud en Papillotte (Cod Fillet en Papillotte):

Ingredients for 2 persons : 
• 2 fresh Cod fillets, or Halibut or Salmon, about 6 ounces each
• 2 teaspoons of dried Herbs de Provence
• Salt and Pepper to taste
• 1/2 medium bell Pepper, diced (any color)
• 2 Zucchinis, sliced
• 2 slices of Lemon
• 2 Roma or Plum Tomatoes, sliced

Heat oven to 450 degrees F.

Cut 4 rectangles sheets of aluminum foil (same size each).
Place 2 of the sheets of aluminum foil on a baking sheet (one for each papillotte).

Brush them with olive oil. Place half of the sliced zucchinis & tomatoes on each sheet of foil. Pour 1 teaspoon of Olive oil on the top of each fillet.

Sprinkle with salt and pepper to taste. Sprinkle with Herbs de Provence and add diced sweet Pepper and the lemon slice over the top of fillets.
Add more herbs if you want.

Put the 2 other sheet of foil on each foil rectangle over the fish.
Fold carefully together the 4 sides of each rectangle, fold over edges and crimp to seal tightly.

Bake the fish for about 15 minutes in preheated hot oven (fish needs to flake with the tines of a fork).

After cooking, cut through the foil and transfer each portion to a plate and spoon juices from packet over each serving of fish.

Friday, May 4, 2012

Strawberry and Pomegranate Crumble Bars ... a sweet Treat !!

Yeah, Spring is here and Strawberries from Whole Foods are already super tasty and super sweet ! I love Strawberries, even in a Quinoa Salad !

Today weather is warm in Connecticut, and I'm going having lunch with friends at the beach (life is good !)... and guess what ? I can't go to the beach without bringing a snack !!!

So I baked Pomegranate and Strawberry Bars, the perfect treat for my friends.

No need to tell you great things about Strawberries, Strawberries are people's favorite - remember the song "Strawberry Fields Forever" ;-)

To me, people don't use enough Pomegranate in cooking. Pomegranate is a really "good-for-you" fruit.
I love his crunch, his color, his sweet & sour taste and Pomegranate has a lot of good properties : for heart, digestion, liver, kidney, diarrhea, and more ....

These Strawberry & Pomegranate Bars are really yummy. The texture is between a cake and a crumble, and the fruits spread in the middle gives a smooth taste !!

Think about this recipe for your next brunch !!

A bientot et bon Appetit
Emilie your French Chef

La recette de Barre Crumble aux Fraises et Grenade (Strawberry and Pomegranate Crumble Bars)

Ingredients for 10-12 individual Bars :

- For the dough :
1 granulated Sugar
3 cups Flour
1 1/2 stick of cold unsalted Butter
1 large Egg
1 teaspoon baking Powder
1 teaspoon of pure Vanilla extract
2 pinches of Salt

- For the Fruits:
4 cups of diced Strawberries or any kind of red berries or a mix
2 cups of Pomegranate
1/2 cup granulated Sugar
4 teaspoon Cornstarch
1 Tablespoon cold Water

Preheat the oven to 380F.  Line a 11" square or rectangular deep baking dish with baking paper.

Whisk together 1 cup of the sugar, flour, baking powder and salt.  Add the butter and stir with a fork until you get a sand texture (like bread crumbs). 

In an other bowl, whisk the egg with the vanilla.  Mix the egg  to the flour mixture, until everything is incorporated and you get a dry mixture.
Put 2/3 of the mixture into your baking dish and press to have a regular layer.

In a bowl, stir water and cornstarch. When diluted, add the sugar. Add the fruits and stir gently.

Spread the fruits over the first layer of dough. Then squeeze the rest of the dough to get chunks (with your hands or a fork) and spread everywhere over the fruits.

Bake in the oven for 45 minutes or until golden color.  Wait until everything completely cool before cutting  into bars (you can even wait overnight (in the fridge).

Store in an air tight container for up to 3 days in the fridge.