The Cooking Blog of Emilie French Chef

The Moelleux au Chocolat ... What else ?

2012-01-31T07:27:00.000-08:00

Le Moelleux au Chocolat (Lava Cake) is 'the' recipe for all my fellow Chocolate Addicts, all the Chocoholics, and for everyone who has a bad mood today !!

Oh ouiiii ... every bite is an addiction t and the decadent molten center of this cake will melt into your mouth ...
Believe me, Chocolate is health food and mood enhancer : Chocolate is a Therapy !

Make it your Valentine's Day dessert and listen to your Valentine singing "Je vois la Vie en Rose" .... do not forget a glass of Champagne for this special occasion (or a strong expresso) !!!

Please please, give it a try, you will feel good about savoring every bite ....
I have a secret (shuuut) it is a very easy recipe, trust me, you will astound your Valentine ;-)

A bientot & bon Appetit
Emilie your French Chef
www.EmilieFrenchChef.com

La recette de Moelleux au Chocolat (Lava Cake)

Ingredients for 2/4 persons (depending on the size of your mold):

- 4 Ramequins
- 100g semi sweet Chocolate (ideally 70% cocoa minimum). I highly recommend a very good Chocolate quality (remember better qualitly better results)
- 75g unsalted Butter = 1/2 stick of Butter
- 50g powdered Sugar
- 25g all purpose Flour
- 2 eggs

Preheat the oven to around 400degres F.

Melt the chocolate and butter in a bain marie (double boiler).

Mix together the sugar and flour in a separate bowl. Then add the eggs and mix well.

Butter and flour your ramekin dishes.
When the chocolate & butter mixture is truly melted, pour the mixture into the flour/sugar/egg bowl and mix completely with a hand mixer (or your food processor).

Pour the batter into the ramekins about 3/4s full and place in the freezer for 10minutes.
Cook for approx 12-14mins, or until you can see the edges of the cake perfectly cooked and the middle still moving/trembling a little bit.

Remove from the oven an use a knife all around the edge of the ramequin.
Flip the cake over the plate quickly. Serve with warm Chocolate Sauce and fresh Raspberry or Raspberry coulis or vanilla Ice-Cream if you want.

Raspberry & Strawberry Crumble ... for your Valentine Day !

2012-01-30T11:01:00.000-08:00

Add Red and Pink to your Valentine's Day this year ... with a Zesty Strawberry & Raspberry Crumble !

Oh yes, you better-half deserves a dessert with lot of character for Valentine's Day ... so I decided to add blood orange to my Crumble ... I promise she/he will love the zesty taste of this dessert !

I love everything about Crumble, and the light brown Sugar & Almond topping of this recipe is absolutely crunchy and flavorful ... perfect !!

You're right, I always say "the better the fruits, the better the desserts" and Winter is not the season for best Strawberries or Raspberries BUT for my Valentine, I can bake Strawberry & Raspberry Crumble each day every single year !!!!

Do not forget the "Crumble Must-Have" : a scoop of Ice-Cream on the top of your warm Crumble ... I prefer Vanilla Ice-Cream ... Now it's your turn to cook for your Valentine !!!!!

A bientot & bon Appetit

Emilie your French Chef

http://www.emiliefrenchchef.com/

La recette de Crumble aux Fraises et Framboises (Strawberry & Raspberry Crumble)

Ingredients for 6 persons

2-1/2 cups of a mix of chopped Strawberries, Raspberries and diced blood Orange
1 tablespoon of blood Orange Juice
1 tablespoon of cornstarch
3/4 cup of granulated Sugar
1/4 of light brown Sugar
1 teaspoon Vanilla Extract
1 cup all-purpose Flour
1 cup Almond Meal (= Almond Flour)
Dash of salt
1 stick of Butter, cut into small pieces and a room temperature (soft)

(whipped Cream Or Vanilla Ice Cream, for serving)
Preheat the oven to 350 degrees.

In a medium bowl, combine Strawberries, Raspberries, Cornstarch, light brown Sugar and Vanilla. Stir and set aside.

In a separate bowl combine Flour, Sugar, Almond Meal/ Flour, dash of Salt, and Butter pieces.

Use a fork and mix until the mixture resembles coarse crumbs.

Pour the fruits in the bottom of a pie pan or into 6 individual ramequins.

Sprinkle topping mixture all over the top. And sprinkle 1 tablespoon of blood Orange juice on the top of the crumble.
Bake for 25 to 30 minutes, or until topping is golden brown.

Cool during 10 minutes at room temperature before serving.
Put a scoop of whipped cream or vanilla ice cream on the top.

The gateau au Yaourt (Yogurt Cake)

2012-01-20T07:06:00.000-08:00

Le Gateau au Yaourt .... hmmmm, le Gateau prefere des enfants !!!
The Yogurt Cake .... hmmmm, the kids favorite Cake !!!

This famous Cake is a smart combination of plain Yogurt, Eggs, all purpose Flour, Sugar and Vegetabe Oil ... That is a simple basic French Dessert to bake with your kids because you will use the empty cup of Yogurt to measure all your ingredients.

The leftovers are just perfect for breakfast !!!

All you will need is a large bowl. The food processor is even not necessary.
Quick and easy idea, huh ?

Use plain Yogurt for the original taste, or use Lemon or Vanilla or Banana Yogurt for a more fancy cake !

Today I decided to cheat a little bit the recipe as I wanted to lighten & add zest my cake.

So I used a Lemon Low Fat Greek Yogurt, Vegetaline instead of Oil and Wheat Flour instead of all-purpose.

The result was great ... yes, I'm still trying to keep my healthy resolutions for 2012 ;-)

For your first try, I do recommend you to start with the original recipe, as the result is really fabulous, with a tang, moist and fluffy texture. It is just a perfect cake to serve with red berries, Chantilly (whipped Vanilla Cream), Ice cream ...

My "healthy & low-fat" Yogurt Cake was light & tasty, but the texture was more thick/dense compared to the original recipe. So keep this one for your "healthy resolutions" only ;-)

Let's give it a try today !!

A bientot et bon Appetit !

Emilie your French Chef

http://www.emiliefrenchchef.com/

La Recette de Gateau au Yaourt (Yogurt's Cake)

Ingredients for a 9 or 10"" round or cake form mold (6 pers):

- 2 large Eggs

- 1 Tub of whole milk plain Yogurt (4oz - 125ml) = that is your Tub to measure all the others ingredients !
- 2 Tub of granulated Sugar

- 3/4 Tub of vegetable Oil
- 3 Tubs of all-purpose Flour
- 1 tbspoons of baking Powder
- 1/2 teaspoon baking Soda
- a good pinch of Salt

- 1 teaspoon pure Vanilla extract
- 1 tablespoon light Rum if you want only.

Preheat the oven to 180° C (350° F).

Spread butter and flour in the bottom of a round cake pan (or use a rectangular cake, no matter).

If you don't have a non stick pan, add greased parchment paper in the bottom of your mold and grease the sides of your mold.

In a large mixing-bowl (using or not your food processor), gently combine the yogurt, eggs, sugar, vanilla, oil, and rum (optional).

Add the baking powder, baking soda & salt.

Add the flour mixture into the yogurt mixture, and blend together with a whisk. Do not overwork the dough !!

Pour the mixture into the prepared round pan, and bake for 30 to 35 minutes, until the top is golden brown. Use a toothpick to make sure the cake is perfectly cook (it should go out perfectly cleaned)

Let stand for 15mn, transfer onto a rack to cool, and serve !

Eat warm or cold, with fruits, chocolate sauce, vanilla ice cream ... or just eat like that !!!

TIP : Be creative with the shape and play with your other molds, like Madeleine molds, those are so cute !!

Spinach, Goat Cheese and smoked Salmon Feuillete ... a best off !!

2011-11-25T15:51:00.000-08:00

Who doesn't like the association Goat Cheese & fresh Spinach & Salmon ??

This tempting meal is a really easy to do !

The flavors were really balanced, and this meal is no greasy, salty, or bland ... it is just a perfect marriage with delicate flavors !

As you know, I am a Puff pastry lover ... and what I like the best in this recipe is that you can adapt the ingredients to your tastes : add Zucchinis (like I did), tomatoes, Cheese, sweet red Peppers, use Prosciutto/grilled Chicken/Tuna etc ... instead of the Salmon ...

Enjoy the Feuillete warm, right out of the oven and with a glass of your favorite white Wine !!

I highly recommend a Spring Mix Salad on the side to bring a fresh and crunchy touch to your Feuillete !!
Et Voila !!!

A bientot et Bon Appetit,
Emilie your French Chef
http://www.emiliefrenchchef.com/

La recette de Feuillete aux Epinard, Saumon fume et Chevre frais (fresh Spinach, smoked Salmon and Goat Cheese puffy Feuillete)

Ingredients for 4 persons:

- 1 sheet of frozen Puff Pastry (Pepperidge Farm recommended) - defrost 20mn at room temperature
- 1/2 Onion
- 1 bag of fresh baby Spinach
- 3 branches of Spring Onions
- 3 large slices of smoked Salmon
- 1 Zucchini (if you don't have enough Spinach ;-)
- 1 fresh Goat Cheese Log
- Sour Cream
- Salt and Pepper

Preheat oven to 375 ° F.

Roll out the sheet of puff pastry on a sheet of Parchment paper.

In a pan, add both onions with 1 tbspoon of Olive Oil and cook on medium until you get a caramelized color.
(Add the Zucchinis slices if you use some. Stir in the onions).
Add the Spinaches and add 1/3 cup of water. Cover the pan and cook on low heat until Spinaches are tender and water is evaporated.

Add Salt and Pepper (dont use to much Salt, Salmon is already salty).

Add the smoked Salmon previously sliced into strips - and stir in the Spinach.
Add 3 tablespoons (or 2 large spoons) of sour Cream. Stir for 2 minutes over low heat.
Remove from heat. The mixture should be compact (if not, keep heating).

Spread the mixture in the middle of the puff pastry (look at the picture above). Add pieces of Goat Cheese on top of the mixture and add Pepper.

Close the edges of the dough on the mixture (look at the picture above).

Bake 20 minutes in the oven or until the crust is puffy, and has a nice brown color.
Serve with a Salad on the side.

Parmesan & Pesto Twists ... bring the wine !!

2011-11-21T15:51:00.000-08:00

One ingredient you should always have in your freezer : Puff Pastry !!!!

There are so many things you can do easily with Puff Pastry, and these "Feuilletes au Parmesan & Pesto" (bite-size puffy appetizers) are so deliciously warm and crunchy right out from the oven.

That's what I'm talking about !

One thing I highly recommend : The "Pepperidge Farm" Puff Pastry is the best value I've found so far !!!

Use your favorite ingredients to create your own recipe : Pesto, Cheese, Parmesan, Herbs, Mustard, Basil, Tomato Sauce, Spices (Curry, Paprika, Cumin, etc ...)

It is really quick & easy, your guests will love your small Feuilletes !!

A bientot & Bon Appetit!
Emilie, your French Chef
http://www.emiliefrenchchef.com/

La recette de Feuilletes au Parmesan and Pesto (Parmesan & Pesto Puffy Twists)

Ingredients for 20 Feuilletes au Parmesan:

1 sheet of frozen puff pastry (such as Pepperidge Farm), defrosted during 20mn at room temperature
1 egg
1/3 cup freshly grated Parmesan
1 teaspoon of Herbes de Provence or dry thyme leaves
Salt & Pepper

Preheat the oven to 375 degrees F.

Roll out the sheet of puff pastry on a sheet of Parchment paper.

Beat the egg and brush the surface of the pastry. Sprinkle over the sheet evenly the Parmesan, Herbes de Provence. Add Salt and Pepper.

Cut crosswise into strips, about 1/3-inch wide with a pizza wheel. Twist each strip and lay on the parchment paper.
Bake for 15-18 minutes, or until lightly browned and puffed. Serve warm right out from the oven.

Recipe for the Pesto Feuilletes :

Spread the pesto on your defrost sheet of puff Pastry. Sprinkle with Parmesan, Salt & Pepper.
Cut cross wide into 1 inch with a pizza wheel. Roll each strip like a snail and lay each piece on the side.

Bake for 15-18 minutes, or until lightly browned and puffed. Serve warm right out from the oven.

Lemon Meringue CupCake ... a zesty and cute Treat !

2011-10-30T09:40:00.000-07:00

If you are a Lemon Meringue Tart Lover and a Cupcake Lover, you will love this Treat !

Ok, a Cupcake is not really a French specialty, but the Lemon Meringue Tart is ... so why not trying to have the taste of the Lemon Tart in a Cupcake.
That's what I wanted to do today, and I am really proud of my small desserts ;-)

"Lucky you" if you are gluten allergic, these Lemon Meringue Cupcakes are gluten free, not to mention the recipe is really easy !!!

There is no butter cream in this Cupcake, just a light and sweet Meringue, and the zesty taste of Lemon in the muffin.

After 1mn under the broiler, you'll get get this light brown Meringue ...

Et voila, bon Appetit !!
http://www.emiliefrenchchef.com/

La recette de Lemon Meringue Cupcakes:

Ingredients for 20 mini Cupcakes
- 20 mini muffin cups
- 6 large brown eggs
- 7 oz of granulated sugar (200gr)
- 4.6 oz of melted salted butter (130gr) a few more than a stick
- 8.8 oz of almond meal (250 gr)
- 7gr of dry yeast or 1 tablespoon
- Lemon Curd (Traders’ Joe is great !)
- 1/2 zest of Lemon

Preheat the oven to 365° F.
In a bowl, combine sugar, almond meal, 1 tablespoon of lemon curd, lemon zests and eggs. Mix 3mn with the food processor from low to high speed. Add the warmed butter, then the yeast.

Mix 1mn more and let the mixture rest for 15 mn.

Put your muffin cups into your muffin pan. Fill each cup to 2/3.
Add a small spoon of Lemon Curd on the top of the mixture (do not push the Lemon Curd in the mixture).
Bake 20 to 25 minutes, until you get a brown color (use a toothpick to make sure they are cooked).
Remove the cups from the pan and let cool during at least 1h 1/2 (if you can resist)

Recipe for Meringue:
-2 egg whites (or 3 small)
-75 g sugar
Whisk on medium-high the egg whites until they become firm and make some picks, then add the sugar and whisk on high for one more minute.

Decorate the top of each cupcake with a pastry bag filled with the Meringue and start the broiler of the oven.

Use a torch to brown the meringues or put the cupcakes under the broiler (on high) for 30 sec to 1mn – keep an eye on them, it takes ONLY ONE SECOND to burn the Meringue !!!!!!

Cheese & Ham Omelettes ... a warm Appetizer for a rainy Day !!

2011-10-19T05:39:00.000-07:00

The Omelette : easy Ingredients offer tasty Results ...

When you have friends coming home and you want to prepare a quick Appetizer for them, you might need some quick recipes !
Eh eh eh, I get the answer : your friends will die for this rolled Ham & Cheese Omelettes !!

You only need 3 simple ingredients for this recipe: Ham, Cheese and fresh Eggs.

If you have the chance to have fresh Eggs from your local Farm, your Omelette will be even better, but supra fresh organic Eggs are good too !!!

Before running in your kitchen, let me give you a first taste of this : imagine a thin Crepe (made with Omelette), filled with melted Cheese and Ham and just rolled ... hmmmm ...

Now you can run in your kitchen. In 20mn, you'll get a piece of paradise in your mouth !!!

A bientot et bon Appetit
Emilie, your French Chef
http://www.emiliefrenchchef.com/

La recette de Omelettes Jambon & Fromage roulees (Ham & Cheese rolled Omelettes):

For 2 large Omelettes (around 12 pieces):

- 3 fresh Eggs
- 1 tablespoon of Sour Cream
- Salt and Pepper, Herbes de Provence if you like
- 3 slices of baked Ham
- 3/4 cup of Italian Mix Cheese or Swiss Cheese or Mozzarella ...
- Unsalted Butter

Prepare a sheet of Parchment Paper on your table or counter top.

In a bowl, beat together the Eggs, Cream and Salt & Pepper.
Heat a 8" to 10" non stick pan and add the Butter. Keep the burner on medium heat until the Butter gets a light brown color (the Butter should not smoke or burn !! In that case, clean your pan and start again).

Pour half of the Egg mixture into the pan and move the pan to make sure you have some Omelette everywhere in your pan - no gaps !! - it's like if you wanted to make a thin Crepe.

Don't stir/touch/move the omelette, just look at it !

After 30-45 seconds, when the border is almost cooked, put half of the Cheese on the Omelette and wait 30-45 seconds more.
As soon as you put the Cheese, slide a thin spatula under the edges of the Omelette to make sure it is not stuck on the pan.

(Look at the pictures below to see the different steps)

When you see a nice brown color under the Omelette, slide it (use the spatula to help you) over the parchment paper.
Wait a few seconds and add put 1/2 slice of Ham over the Cheese.

Roll the omelette and slice it in small pieces.

Do the same for the 2nd Omelette.
Serve warm. You can sprinkle some chopped chives or parsley on the top if you want some green color !

Note : if you prefer to make your omelette ahead of time, you can cook it 1h before and keep the all roll at room temperature. Just reheat in the microwave and slice it.

Apple & Pear Season ... Let's bake Muffins !!

2011-10-11T20:00:00.000-07:00

It is October and I'm truly in love with the Fall !!!
It is the season for Apples picking, and the Pears are so juicy at this time of the year.

As I am now done with my Confitures (Jam) for the next winter, I wanted today to use my fruits and treat myself with a yummy dessert.
The leaves are already turning in pink, orange & red color in Connecticut, same colors as the Pears & Apples I have in my fridge. Perfect ... let's bake something with them !!

I decided to cook my Apples and Pears in Butter and Sugar and bake Muffins with pieces of caramelised Apples & Pears inside - wouaouh, look at that !
Don't forget to sprinkle a few of Cinnamon on your fruits. It gives a delicious spicy taste to Apples.And it smells so good in your kitchen !!

You know, Muffins are really a "piece of cake" to do. And the good thing is that you can always use the same recipe for the dough and just add your favorite fruits !!!!!!!

I love these cute Muffin cups we can find everywhere each season.
20mn in the oven for mini Muffins and 25mn for large Muffins, and Voila !!

Merci et bon Appetit
Emilie, your French Chef
http://www.emiliefrenchchef.com/

La recette pour 24 mini caramelized Apple & Pear Muffins (or 10 large Muffins):

Fruits mixture:
-2 Pears
-2 Apples
-1 tablespoon of Butter
-1 tablespoon of white granulated Sugar
- Cinnamon

Muffins dough:
-1 cup of Flour
-1/2 stick of unsalted Butter
-1/2 cup of white granulated sugar
-3 eggs
-3 drops of Vanilla
-1 teaspoon of baking Powder
-2 tablespoons of Almond Meal
-2 tablespoons of Heavy whipped Cream

Start with the Fruits Mixture : cut all fruits in small pieces.
Heat a pan with the butter. Add the fruits and sugar and cook 5mn on medium high heat until fruits are melted and start to get a brow color (try to not mash the fruits). Sprinkle a few Cinnamon.Preheat the oven at 365dF.

For the Muffin Dough: put all ingredients the bowl of your food processor and start mixing on low speed with the beater attachment. When all ingredients are incorporated, beat on high speed for 2mn.

- For the mini Muffins : fill up each muffins cup and add one piece of fruit on the top of each muffin. Sprinkle some sugar and more cinnamon if you want.
Bake for 20mn without opening the oven during the baking time. Add 3 more minutes until brown color.

- For the large Muffins : fill up 1/2 of each muffin cup and add pieces of fruits. Complete with dough until 3/4. Sprinkle some sugar and more cinnamon if you want.
Bake for 25mn without opening the oven door during the baking time. Add 3 more minutes until brown color

Wanna try a Sweet Red Pepper Cream Shot ???

2011-09-26T05:05:00.000-07:00

In France, Verrines and small Plates are a big hit. Imagine serving you favorite appetizers in small glasses or in small spoons.

Everyone loves the idea:
You are a picky or a small eater ?? you can just sample a couple of them.
You are a big hungry man ?? you can eat as many verrines as you want, without any guilt, the portions are small and irresistible !!!!

I love small portions & I absolutely love roasted Peppers so I wanted to share with you this Sweet Red Pepper Cream ... oh man, it was so miamm, so yummmy, so hmmmm !!!

The only "technical" part of this recipe is that you need to broil the Peppers in order to peel them easily (see the recipe below for directions).

Then you mix the Pepper meat with Mascarpone & Spices, add a hint of red Pimento (the secret Ingredient to spice up a little bit this creamy Soup), et voila, you're done in 3 minutes !!!

A bientot & bon Appetit !
Emilie your French Chef
www.EmilieFrenchChef.com

La recette de Creme de Poivrons Rouges (Cold Sweet Red Pepper creamy Soup)

Ingredients for 8 Verrines (= small Glasses):

- 4 red sweet Peppers
- 8 o.z. Mascarpone
- Red Cayenne Pimento
- Salt and Pepper
- 1 Tablespoon of Olive Oil

Black the Peppers in the broiler turning the peppers over halfway through (around 5mn each side or until they are black).

Remove them from the oven and put them in a plastic bag. Close the bag. They will steam in the bag and will start loosing their skins.
After 10mn, open the bag, and peel the pepper with a knife (it is very easy). Slice them and remove the seeds.

Put the Mascarpone, the Peppers meat, some Salt & Pepper and a hint of red Cayenne Pimento into a blender.
Mix everything. Taste and add more Salt or Pepper if necessary.

Serve warm for starter or cold in small glasses / cups for small appetizers.
Add 1 or 2 drops of Olive Oil on the top and sprinkle a few of red Cayenne Pimento (add a string of Chive for decoration if you want).

Crispy Swiss Cheese Nuggets with "La Vache qui rit" ... the "Laughing Cow" !!

2011-09-23T05:57:00.000-07:00

When kids think about Cheese, they think about Babybel, Mozzarella Stick, Cream Cheese and also ... the famous "Vache Qui Rit" (the Laughing Cow) ...

I bet the first time you tasted this piece of "triangle Cheese" you said : "Is that Cheese, really ??" - "It's not bad, it's not good, it tastes almost nothing !!" - "Why is this cow always laughing, does she make fun of me ???"

OK, you're right, the Laughing Cow is not the best cheese to spread on a crispy baguette BUT, it is a great ingredient for quick & funny recipes: use it in Croque Monsieur (mooo!), in a Cheese Sauce for Pasta (mooo!), in Gougeres (mooo!) ... or in a crispy Nuggets (mooo moooo!)

Tonight I decided to make some "Croquettes croustillantes de Vache Qui Rit" ("crispy Laughing Cow Swiss Cheese Nuggets").
Imagine a crispy ball with a warm, melted Swiss Cream Cheese inside ... say moooo !!!

The ingredients are simple and your kids will love doing these small cheese balls by hand (OK, it is sticky, but it is funny ;-)
Believe me or not, from now on you will always have "Vache Qui Rit" in your fridge !!!

These small Croquettes (Nuggets) are great Appetizers to go with a glass of wine, and they are also perfect with a green Salad on weekdays !!!

For other smart recipes with Vache Qui Rit, click here (sorry, the link is in French ... just ask me if you need some help ;-)

A bientot et bon Appetit
Emilie your French Chef
www.EmilieFrenchChef.com

La recette de Croquettes Croustillantes de Vache qui Rit (crispy Laughing Cow Swiss Cheese Nuggets)

Ingredients for 4 people:
- 12 pieces of Vache Qui Rit
- 3 Eggs
- 1 cup of all purpose Flour
- 1 cup of homemade of a mix of Panko & Breadcrumbs
- 2 tablespoons of Olive oil (use Hazelnut Oil for a delicious different taste)
- 1 tablespoon of Butter
- Salt & Pepper
Remove the 12pieces of Vache Qui Rit pieces from the fridge and sprinkle them with Salt & Pepper.
By hand, make a ball with each piece (sticky !!) and arrange the 12 balls on a platter. Put them in the freezer 30 minutes.

In a bowl beat eggs, salt and pepper.
Roll the balls of Vache Qui Rit in flour, then in eggs and finally roll in breadcrumbs.

Once again, roll each ball in eggs and finally in breadcrumbs.

Heat the Oil and Butter in a frying pan (medium heat) and cook the balls on all sides until you get a brown color (around 5mn)
Place on Paper Towel to remove the excess of fat and serve warm with a salad or for appetizer with a toothpick.

Ideas :
- you can also sprinkle the balls with parmesan just before removing from the pan
- you can roll you balls in Herbes de Provence, or chopped Basil, or Spices (Curry, Paprika, Cumin ...) before freezing the balls
- you can cook the balls in Truffle Oil
- ...

Grilled Fish Fillet over grilled Veggies, my delicious P.V.R.M. (Post Vacation Recovery Meal)

2011-09-07T16:29:00.000-07:00

After 8 days discovering and enjoying California (a week full of delicious food, yummy ice cream, great wine from the Napa Valley, etc ...) followed by a week at home with our family visiting us from France, it is necessary to enjoy a light dinner at home tonight (necessary is the really the good word, trust me ;-)

BUT I'm not a crazy girl, a light dinner doesn't mean eating only a baby carrot and a piece of apple tonight (I need to treat myself and also ... to keep my hubby happy ;-)

SO, light means a well-balanced meal with fresh Fish, a lot of tasty Veggies & Herbs and a splash of Olive Oil, et voila !!

I decided to buy fresh Cod Fillets, Tomatoes, Red & Yellow Peppers, Onions and Zucchinis. You can choose different kind of fish and veggies.

I like the Cod because it has a mild flavor, low fat content and a dense, flaky flesh.
It is also it is cheap fish, perfect for a weekday night ;-)

I chopped all the vegetables and arrange them in layers into an oven safe dish. I added herbs, olive oil, salt & pepper (OMG, it smells so good !).

After 30mn in the oven, the veggies start melting, simmering in their juice !!

I added the fish on the top, and15mn later, the fish is just perfectly grilled ...

I served on warm plates with the juice.
Awwww.... that is a no-guilty, easy & tasty recipe !!!

A bientot et Bon Appetit !
Emilie your French Chef
http://www.emiliefrenchchef.com/

La recette de Grilled Cod Fillet over grilled Vegetables

Ingredients for 4 people:

4 Fillets of your favorite fresh Fish : Salmon, Cod, Sole, Monkfish, Flounder ...
6 Tomatoes cut into very thin slices
1 Red sweet Pepper cut into very thin strips
1 Yellow sweet Pepper cut into very thin strips
6 Zucchinis cut into very thin slices
1 Onion cut into very thin slices
Herbs : Thyme, Basil, Chive, etc ...
Herbes de Provence
Olive Oil, Salt & Pepper

Preheat the oven to 400 degrees.

Drizzle a little oil in the bottom of a oven safe dish.
Arrange the vegetable slices in layers, starting with the tomatoes.
Drizzle a little of olive oil between the slices and sprinkle salt & pepper, garlic, and herbs between each layers. Add 1/2 cup of water and season with salt and pepper.

Roast for 30 minutes or until the vegetables are tender.

Remove from the oven and add the fish fillet on the top. Drizzle a tablespoon of olive oil on the fish.
Season with salt and pepper, herbes de Provence, and fresh Herbs (you can also add Parmesan on top if you want).

Roast for 15 mn or until the fish is cooked and have a beautiful brown color.

Serve hot on warm plate, with a bed of veggies and the fish on the top.

The Cake aux Olives, Jambon & Fromage ... is it a Cake or a Bread ?

2011-08-15T10:35:00.000-07:00

The last time I was on TV for "CT Style" (WTNH Channel 8), I baked a "Cake aux Olives, Jambon et Fromage" ...

It was a B.I.G. debate : the question was "why French people call this "Bread" a "Cake" ??
But my question was : "why American people call this "Cake" a "Bread " ??
(see the answer below ;-)

So, what is a French "Cake aux Olives, Jambon et Fromage" or a US "Olives, Ham and Cheese Bread" ??

Here is the answer :
- In France, we use to call "Bread" the Baguette, the Ficelle, the Pain de Campagne ... which means the bread that comes with your dish (especially with cheese).
- In France, a "Cake" doesn't mean only dessert. It means everthing baked in a specific rectangular mold (cf. picture above).

So it can be a dessert like a "Vanilla Cake", a "Chocolate Cake", or an appetizer like a "Cheese & Ham Cake", a "Salmon & Feta & Spinach Cake" ... All are baked in this rectangular form and have a moist texture made with Flour, Eggs and Butter/Oil.

Anyway, a "Cake aux Olives & Jambon & Fromage" is the perfect comfort meal for dinner ... easy, quick, tasty, and light !!
Whatever you add in your Cake ... it is always a Piece of (French) Cake ;-)

A bientot & bon Appetit
Emilie your French Chef
http://www.EmilieFrenchChef.com/

La recette de Cake aux Olives, Jambon & Fromage (OLive Ham & Cheese Cake)

Ingredients for one pound Cake:
1 cups + 2 tbspoons (150 gr) all purpose flour
3 eggs
½ cup olive oil
½ cup whole milk
1 pack of active dry yeast
1 cup of ham cubes
2 dozen pitted small green olives (you can add black olives if you prefer
1 cup of grated Swiss Gruyère cheese (you can substitute with Emmental or Gouda)
Dry Herbs : 1 teaspoons of thyme or sage, or origan or a mix
Salt and pepper

Butter and flour a standard rectangular cake or loaf pan (you can skip this step if you have a non stick pan).
Preheat the oven to 360 F.
Drain and slice the olives. Cut the ham into rectangular cubes.

Pour the eggs into the flour + yeast in the bowl of your food processor. Mix on medium speed. Add the milk and oil and mix on high speed.

Add the ham, olives, herbs and cheese and mix slowly.
Keep the mixture in the fridge for 20mn.

Pour the mixture into the cake pan and bake about 45mn (check after 40mn) or until a knife comes clean when inserted into the middle, and the top and edges are golden.
Serve warm with a green salad for lunch, or let cool, slice into small squares, and serve as an appetizer with a glass of wine.

Cheese Gougeres ... open your favorite bottle of wine tonight !

2011-08-01T19:49:00.000-07:00

Les Gougeres au Comte, or Cheese Gougeres, are probably one of the best Appetizer in the world ... so crispy, so warm, so cheesy ... everybody love them (I do recommend you to hide them from your kids ;-)

Believe me, Gougeres are one of the easiest thing to do ... and you can imagine plenty different tastes.

Even after the first batch, Cheese Gougeres will be a piece of cake and the perfect appetizer to go with a glass of wine.

In France, we use Comte Cheese for the Gougeres (here you can use Gruyere or you can also buy Comte at your favorite Cheese Market, or even at Trader Joe's).

If Comte is an essential ingredient for the original recipe, you can make many variations : use small dices of Ham, use Walnuts, use Herbs & Spices, use Blue Cheese, use Chorizo ...

Et voila, bon Appetit
Emilie, your French Chef
http://www.emiliefrenchchef.com/

La recette des Gougeres au Comte (Comte Cheese Gougeres)

Ingredients for 20 gougeres:

• ½ cup whole milk

• ½ cup water

• 1 stick unsalted butter

• 1 teaspoon kosher salt + ½ teaspoon of ground pepper

• 1 cup of all-purpose flour

• 4 large eggs

• 1-1/4 cups grated Comte Cheese (or Gruyere or very good quality Swiss Cheese)

• Freshly ground pepper

Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.

In a medium saucepan, combine the water, milk, butter, salt, and sugar and bring to a boil. Add all the flour at once, reduce the heat to medium, and stir with a wooden spoon for 2 minutes, or until the mixture forms a ball and the excess moisture has evaporated (if the ball forms more quickly, continue to cook and stir for a full 2 minutes).

Transfer the mixture to the bowl of a mixer fitted with the paddle and beat for about 30 seconds at medium speed to cool slightly. Add the 4 eggs (one after the other) and continue to mix until completely combined and the batter has a smooth, silky texture.

Stop the machine and mix in the Comte Cheese, using a spoon.

With a pastry bag or using 2 small spoons (of the same size), form the “balls” (1 inch diameter) on the baking sheet covered with parchment paper. Leave about 2 inches between the gougères as the mixture will spread during baking.

Cook for 20 min without opening the oven door. Shut down the oven when the gougere are brown . Then open the door and wait 5 mins before taking the gougeres out.

Let cool down on a rack and serve the Gougeres warm.

Above the texture of the dough after mixing in the 4 eggs, just before adding the cheese.

Try this original Veggie's Cube Appetizer ... fresh, sweet and cute !!

2011-07-24T03:49:00.000-07:00

It is Summer and it is very very hot in Connecticut ... I can't even imagine turning the oven on !

I have friends coming at home tonight and want to do a fresh Appetizer before the dinner.

I just remember an interesting appetizer I saw recently in a magazine : a Veggie's Cube with fresh white Cheese, Water Melon and Cucumber ... let's give it a try NOW !!

It is so easy !!!! All you need is a sharped knife and a little bit of precision when you cut the veggies to make sure they all have the same size (almost the same size) ... and that's it !

Et voila !!

The most important is the COLOR ! I wanted to use Cantaloupe but couldn't find a good one, so I used Watermelon, Cucumber, Feta & Mozzarella.

I cut the Cucumber in cubes ...

I cut the fresh Feta in cubes :

Now the Watermelon:

And finally the Mozzarella. I tossed the Mozza cubes in a mix of Herbs (Basil, Mint, Parsley) with Olive Oil :

To finish, I assembled all ingredients like a Rubisk's Cube .... and place your creation into the fridge !

Et voila, bon appetit!
Emilie, your French Chef
http://www.emiliefrenchchef.com/

La recette de Veggie's Cube

Ingredients for 4 people :

- Watermelon
- Fresh Feta
- Mozzarella
- Cucumber

Cut all ingredients in small cubes.
Pour 1 tablespoon of Olive Oil on the Mozzarella cubes and toss each cube with Salt & Pepper, dried Herbes de Provence and fresh chopped Basil / Parsley.Assemble your Veggie's cube and keep in the fridge from 30mn to 1h before serving. Remove 10mn before serving.

Prepare a Dressing with 1 spoon of Balsamic, 3 spoons of Olive Oil and 1 spoon of Honey, Salt & Pepper and dip your bubes in the Dressing.

Chef Emilie's Tip :
- You can use any combination of Cheese or Ham cubes if you prefer
- You can use your favorite ingredients such as Cantaloupe, Kiwi ...
- You can definitely do a dessert with Pineapple, Strawberry, Kiwi, Marshmallow, etc ... and prepare a chocolate sauce with one cup of semi-sweet chocolate melted with 3/4 cup of heavy cream ... your kids will love eating fuits !!!!

French Vanilla Creme Brulee ... a piece of cake !!

2011-07-15T15:58:00.000-07:00

Have you ever tried the French Creme Brulee in a French Restaurant ?
If you did, I bet your remember the crispy Caramel on the top with the cold and melted Vanilla Cream inside !

I still have in mind the "hhhhmmmmmm" I made the first time my dad made a Creme Brulee, a delicate taste of vanilla, with the crispy caramel on the top ...

Here is THE perfect recipe for the original Vanilla Creme Brulee ... and also THE Chocolate Creme Brulee if you are a chocolate lover !!

Although the ingredients are very simple (heavy cream, vanilla, sugar and egg yolks), there are some tips to make THE perfect Creme Brulee ... oooh la la !!

- First you need to have all your ingredients at room temperature (eggs and cream). Not to mention best quality of eggs, vanilla and cream give the best results ;-)

- Second the water in the pan needs to be very very hot (boiling) in the pan you will cook your Creme Brulee (see the recipe below)

- Third, the baking time is very very very VERY important : an undercooked creme brulee is to liquid # an overcooked creme brulee is to dry ... aie aie aie !!!

If you follow all the instructions in the recipe below ... you will get the perfection in your mouth :

Enjoy cooking et Bon Appetit !
http://www.emiliefrenchchef.com/

La recette de French Vanilla Creme Brulee

Ingredients for 6-8 persons:

• 1 ½ cup heavy cream

• 2 teaspoon of pure vanilla extract

•1/2 cup granulated sugar

•8 large egg yolks

•6 teaspoons of brown sugar

Preheat the oven to 325 degrees F.

Place the cream and vanilla extract into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat and allow to sit for 5 minutes.

In a the bowl of your food processor, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add another teaspoon of vanilla extract if you like srong vanilla taste. You can also add a teaspoonof dark Rhum.

Add the cream a little at a time, stirring continually on low speed. Pour the liquid into (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan.

Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Do not overbake or your custard will be rubbery. So I recommend you to check in the oven after 40mn.

Remove the ramekins from the roasting pan and refrigerate for at least 2 hours or overnight.

NOTE : for chocolate crème brulee, put only 1 teaspoon if vanilla extract and add 1 cup of semi-sweet chocolate chips when your cream is hot. Whisk until the chocolate is well melted and pour the chocolate cream into the eggs following the same instructions above

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Sprinkle 1 teaspoon sugar at the top of each custard.

Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

If you don't have a torch : Keep the cremes brulees in the fridge until the last minute.

Preheat broiler. Sprinkle 1 teaspoon sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes.
Wait 5mn and serve !

Grilled Marinated Flank Steak ... Mouthfuls of Heaven

2011-07-11T06:48:00.000-07:00

Fire up the grill tonight ... your outdoors will get great with the flavors and the aromas of grilled Flank Steak !

If you ask my hubby D. if he cooks, you can realize he is now a real French American guy, who says : "Of course I cook, I grill the Beef and the Ribs !!"

But what he always forgot to say is : "Emilie prepares the marinade, and I just put the meat on the grill, et voila !!!"

Whether you're cooking chicken, burgers, steak, fish on the grill, a tasty marinade gives taste and tenderness to every meat. You can use almost everything you have in your kitchen to make your own marinade : Balsamic, Mustard, Oils, Herbs, Lemon, Honey, Ketchup, Onions, Garlic, Mushrooms, BBQ Sauce, Wine ...

Today, I decided to buy a piece of Flank that I marinated with : Olive Oil, Garlic, Onions, Basil, Thyme, Parsley, dried Herbes de Provence, Barbecue Sauce and few drops of Tabasco.

I chopped and mixed all ingredients to get a marinade full of flavour, and I rubbed the meat with the marinade.

I put the meat in a freezer bag during at least 4 hours (it gives enough time to the ingredients to flavor and tenderize the meat).

After 4 hours, I asked hubby D. to start the grill and I let him think that he was the Chef tonight ;-)

Just listen to the "hmmm!!!" ... "miammm!!!" ... "yumm!!!" ... that everybody says around the table !!!!

Et voila, bon Appetit !!!
Emilie, your French Chef
http://www.emiliefrenchchef.com/

La recette de Grilled Marinated Flank Steak :

Ingredients for 4 servings:

- 2 pounds Flank Steak
- 1/3 cup olive oil
- 1/2 chopped onion (white or red)
- 2 cloves garlic, minced
- 1/3 cup of chopped fresh Herbs : Parsley, Thyme, Basil ...
- 1/3 cup BBQ Sauce
- 3 drops of Tabasco
- Salt and Pepper

Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat.

30 minutes before grilling, remove the bag from the fridge, and let the bag at room temperature.

Preheat the grill to high temperature.

Remove the steak from the plastic and scrape to remove the steak from marinade as possible. Put the marinade in a small pan and bring to a boil.

Place the steak on the hot grill, about 4 to 6 mn each side (4mn is for medium rare).

When the steak is cooked, remove from the grill and let stand about 5 minutes before slicing. Slice meat into strips thin enough, diagonally against the grain of the meat.

Serve with the Sauce, Salad, or my favorite Gratin Dauphinois.
Bon Appetit !!

Gluten Free Financiers with Nutella ... in a Muffin Cup, wanna try ???

2011-07-04T08:17:00.000-07:00

No Gluten, Gluten free, Gluten Allergy ... lot of my clients are talking about Gluten Allergies during my Cooking Classes.

"Hopefully" one of my best friend (Hello Maud !!) is gluten allergic.

When she came home a couple of weeks ago, she brought these delicious French Financiers (a French specialty, usually made with flour, eggs, sugar and almond meal/powder ... the taste of almond is so so so gooood).

I said "Maud, it is very nice of you for making these treats even if you are gluten allergic !!" and she said "There is no flour in my financiers ... my Financiers are Gluten Free !!!"

I tried a bite and .... wouaaaouh ... they were so GOOD !!!!

The Financiers are usually baked in a individual rectangular mold.
I live in the US, so I need to adapt : I decided today to make gluten free Financiers, in muffin cups with a coeur au Nutella (a Nutella's heart) ....

Nutella reminds me the Crepes au Nutella (French Crepes with Nutella) that kids and adults love in France

Believe me or not, this recipe is really easy : bring the kids in the kitchen !!!!!!!

What you need is what everybody has (or should have in the kitchen) : eggs, sugar, almond meal and butter.
Simple ingredients huh ???

And what is even easier is that you only have to put everything (whatever the order) in the bowl of your food processor and hop, in the oven !
If you don't have a food processor ... you can beat all ingredients with your powerful arms, and it works perfectly !!!

And Voila, Bon Appetit ... et Merci Maud !!!
Emilie, your French Chef
http://www.emiliefrenchchef.com/

La recette of Guten Free Financiers (de Maud) with Nutella (Nutella is an extra, not an obligation !!!) :

Ingredients for 10 mini Gluten free Financiers :

- 10 mini muffin cups
- 3 large brown eggs
- 3.5 oz of granulated sugar (100gr)
- 2.3 oz of melted salted butter (65gr)
- 4.4 oz of almond meal (125gr) (Trader Joe's brand is perfect !)
- Nutella

Preheat the oven to 365° F. In a bowl, combine sugar, almond meal, butter and eggs. Mix 3mn with the food processor from low to high speed.

Put your muffin cups in your muffin pan. Fill each to 2/3. Add a small spoon of Nutella on the top of each cup (do not push the Nutella in the mixture).

Bake 25 to 30 minutes, until brown color (use a toothpick to make sure they are cooked).

Remove the cups from the pan and let cool during at least 1,5h (if you can resist)

Bon APPETIT !!

Bacon wrapped Sea Scallops with Salad ... a delicious starter in 30 mn !

2011-06-27T10:42:00.000-07:00

" Hi Emilie, how are you ?
- What are you doing tonight ?
- Nothing ? What ? You invite us for a relax dinner at your house ? Of course we would love to join you !!! We will be to your place in 1 hour !! See you then, merci !"

I am sure you know these kinds of last minute dinners !!

Perfect, I love having friends at home for dinner and I love challenge, but what can I cook for them in less than 1h ??
Which also means, what can I cook that is easy and different than grilling ? - I am a Chef after all ;-)

Let think about it 5 seconds : it is Summer, I want a light starter, I want to use fresh ingredients and I love Salads.

What about "une Salade de Noix Saint Jacques au Bacon croustillant " ? (a Salad with Sea Scallops wrapped in crispy Bacon) - That is just a DELICIOUS idea !

Let's go shopping : 30mn later, I am back from my favorite Fish Market in Fairfield, CT where I bought big Sea Scallops (4 scallops per person, but you can buy 5 scallops per person if you prefer the "American-size" portions - lol !!!)

You start grilling your Bacon in the oven, you wrapped your Scallops, you put everything in the oven for 10mn ... you check every 5mn to make it is not browning to fast ... Et voila !!!

Olive Oil & Balsamic Dressing (made with 1/3 of Balsamic for 2/3 of Olive Oil) and that's it !!
You just have to dress the plates and say "Bon Appetit" !!!!!!!!

Emilie, your French Chef
http://www.emiliefrenchchef.com/

La recette for 4 persons :

- 16 big Sea Scallops
- 16 slices of Bacon (low sodium)
- Salt, Pepper, fresh Thyme
- Organic Spring Mix Salad
- Balsamic, Olive Oil

Place the slices of bacon on a cookie sheet covered with parchment paper. Start the broiler (on low) and brown the bacon until it starts to be crispy and gold.

Remove from the oven and wait 5mn. Wrap each half in a slice of bacon and close with a toothpick
Brush the skewers with olive oil, and sprinkle salt, pepper and thyme.

Prepare the dressing with 1 spoon of balsamic, 2 spoons of olive oil, salt, pepper and thyme (you can add chopped shallots).

Cook the skewers 8 to 10 minutes on under broiler, turning after 5mn.

When the scallops have a beautiful color and the bacon is crispy, remove from the oven.
Dress you plates with salad, dressing, and put the scallops on the top.
Enjoy with a French Baguette !

Et voila, bon Appetit !!

New generation of Potatoes ... Emilie French Chef's Fries

2011-06-19T12:23:00.000-07:00

I am a French woman, I am a Potatoes loveuse , I am a BBQ loveuse but I would feel guilty if I had Potatoes everyday (even if I would love to) !

If eating healthy is necessary, eating tasty is essential !!

Unfortunately, the homemade Fries you can find everywhere can be tasty, but definitely NOT healthy !!

I don't have any deep fryer at home (and don't want to have one). However my fries are always crispy, tasty, with only a splash of Oil !!!

Today is a sunny Sunday day ... and on the menu tonight : ground organic Beef grilled on the BBQ, fresh Salad with Balsamic/Olive Oil ... served with "Frites maison a l'huile de Truffe et au Thym" (delicious homemade Truffle and Rosemary French Fries ...).

A great recipe in 3 quick & easy steps !!

- First, wash and dry the potatoes. Don't peel your potatoes for more taste and crispy !

- Second, cut the potatoes "en allumettes" (shoes string cut). Cut by hand is the way to keep the rustic touch, but you can also use the julienne attachment of your hand-held mandolin or your vegetable slicer (booooh !!)

- Last step, stir carefully the potatoes in the Truffle Oil, Thyme, Salt and Pepper.

Put your Truffle Potatoes in the oven for 25mn, and wait. Just smell the flavor of the Truffle everywhere in your kitchen !!!!

Et voila, bon Appetit !!

Emilie, your French Chef
http://www.emiliefrenchchef.com/

La recette for 4 persons :

- 1 tablespoon of Truffle Oil (black or white) or Olive Oil or a mix of both (that's what I did)

- 2 pounds of a mix Yukon gold Potatoes and Russet

- Thyme (dry or fresh). You can also use (or add) your favorite herbs : Rosemary, Tarragon, Herbes de Provence, Italian Mix etc ....)

- Salt and Pepper

Wash the potatoes and dry them.

Do not peel the potatoes. Cut the potatoes into thin fries (shoe strings)

Preheat oven to 420 ° F.

Using a fork, mix in a large bowl the oil and seasonings. Add the potatoes and toss to coat.

Place the potatoes on a cookie sheet with parchment paper. Make sure you have only one layer (do not overlap them).
Bake 15 min. Carefully invert the fries and bake 10 min, until browned.

If you really like the Truffle taste, you can brush your potatoes with cold Truffle Oil just before serving.

Homemade Confiture : happy Gift for happy Birthday !!

2011-06-10T12:31:00.000-07:00

!! HAPPY BIRTHDAY HONEY !!

Ooooh la la my hubby D. is turning 35 today.

Although I didn't put 35 candles on the cake I organized for him a BIG SURPRISE PARTY with friends : French, American, Russian .... everybody was here!

I offered my friends a little souvenir ... I thought that ot of Homemade Confiture (Jam) would be a yummy idea !!

I decided to prepare a Confiture de Fruits Rouges (Red Berries Confiture) with Cherries, Blueberries, Strawberries and Raspberries.

After washing the fruits carefully, the fruits were ready to melt slowly with the sugar.
And now, you only have to wait. It is easy, no ??

1 hour later .... hmmm, it smells fruits fruits in all my kitchen ... the Confiture is now ready to go in the pots !!

You will have to wait at least one month before spreading this sweet Confiture on your French Baguette>
One thing : keep the pot far from your kids ;-)

Et Voila, Bon Appetit !!
Emilie, your French Chef
http://www.emiliefrenchchef.com/

Confiture with Strawberry, Cherry, Raspberry and Blueberry
Ingredients for 10 jars (8oz each) :

Strawberry 1.5Lb
Cherry 1.5Lb
Blueberry 1/2Lb
Raspberry 1/2Lb
Sugar 2.5 Lb
The juice of one lemon
200g sugar
1g of pectin

- Wash all the fruits. Coarsely chop the strawberries and pit the cherries.

- Add Strawberries, Raspberries and Cherries in a large pot. Turn to cook on medium heat with sugar and lemon juice until the strawberries pieces are melted, around 35mn. Then add Blueberries. (I like to put the fruits and the sugar in a big bowl and let everything macerate overnight (or 8h).

- Add the pectin previously mixed in hot water and cook about 30mn over low heat, then, after cooking,

- Prepare the jars : I recommend to boil the jam jars and lids and then let them dry up-side down before putting in pot.
- Put all the jars in boiling water a few minutes to sterilize them. Dry meticulously.
- Pour the jars with the Confiture, close immediately with the lids and put them in reverse. Wait until the jam is cool and keep the jars in a cold and dark place (you can also keep it in the refrigerator).
- Allow 2 weeks to 2 months before enjoying !!

Bon Appetit !!

When the Rhubarb meet the Strawberry in a Pie ...

2011-06-06T14:29:00.000-07:00

Early June is almost the summer in Connecticut and the strawberries are so sweet !
Rhubarb and strawberry is a perfect connection ... sweet and sour, not to mention the beautiful pink and red color.
I went yesterday to my favorite local Farm and came back home with a bag full of Strawberries and Rhubarb.

What can I do with this : Marmelade ? Jam ? Pie ?
Oh please, said my hubby D. make me a Pie !!!!!

10 minutes later, the KitchenAid was mixing the flour, the butter and the eggs ... the crust was done in few minutes !!!

BTW, I saved the rest of the crust to make individual quiches Lorraine for dinner ... what a good idea ;-)

These fruits taste really like summer ... so yummy !!!!

After 45mn baking ... the result was just perfect ... we can't wait to try it !!

Believe me or not, the Pie was even better the day after !!

Et voila, bon Appetit !
Emilie, your French Chef
http://www.emiliefrenchchef.com/

La Recette of the Rhubarb & Strawberry Pie (Tarte a la Fraise et Rhubarbe)

Ingredients for the crust:

300g flour
a pinch of salt
220g butter
20g sugar
1 egg
1 tablespoon water

Ingredients for the filling:

400g rhubarb
500g strawberries
100g sugar
1 egg white

Mix flour, salt and butter in the bowl of a food processor until getting big pieces. Stir in sugar and pour the beaten egg with water and beat until the dough mix before it forms a ball, add water if necessary. little by little !
Knead dough on floured surface and divide it into two so that a piece of dough slightly larger than the other. Wrap each ball in waxed paper and refrigerate one hour.

Remove the ends of the rhubarb stalks, cut into slices an inch. In a skillet, stew the rhubarb with the sugar over medium heat for 15 minutes, add the quartered strawberries. Continue cooking over low heat knew few minutes then let cool.

Flour the work plan, roll the larger piece of dough into you get a circle one with a 1inch diameter bigger than your mold. Place in pan, leaving the banks exceeded. Prick the dough and refrigerate again.

Preheat oven to 180 ° C.

Spread the remaining piece of dough and roll it. Cut into thin strips.

Remove the pan from the refrigerator. Pour stewed fruit on the dough and place the remaining strips of dough over the pie, perpendicular to form a lattice. Close the edges by pinching dough. Brush top of pie with egg white and sprinkle with a teaspoon of sugar.
Bake for 35 minutes the dough is golden. Make sure the bottom crust is cooked, or add 10mn. And check.

Let cool. If you prefer it cold (like me), let the pie in the fridgge during 2h minimum before serving.

Welcome to my new French Cooking Blog !

2011-06-05T19:24:00.000-07:00

Welcome all Foodies !!

Are you a French food Lover ? Are you a Cook ? Are you a Food Enthousiast ? Are you interested in learning the Secrets of Cooking ? Are you interested in learning how to make easy and tasty Recipes ? Are you ... ?

No matter "what or who you are", we all have at least one good reason to appreciate delicious food !

From now on I want you to appreciate cooking as well.
Keep in mind Cooking is not an Art reserved only to trained Chefs !

My Cooking Classes & Personal Chef services are famous in Connecticut (Trumbull, CT) and adapted to all levels, even for kids.

Visit my website: http://www.emiliefrenchchef.com/ to get more information about my services.

I learned how to cook with my father in Burgundy, France. I took Cooking Classes in Paris, and to me, the most important is that I cook eveyday with passion, with creativity, and always with fun !

Et voila ... Bon Appetit !!!