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
http://www.emiliefrenchchef.com/

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

**optional:
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!)

Boile
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:	Boil:
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 ;-))) 

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.

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
http://www.emiliefrenchchef.com

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.

Egg lovers ... green up your Frittata !!!

I love eggs, I love green Vegetables so I love enjoying a Frittata for my Brunch !!!

To me Frittata is a wonderful healthy meal (as long as you love eggs, of course ;-))

It is an egg dish, almost like an omelette, but easier because it cooks in the oven.
Plus you can use almost all the veggies, cheeses, or meats that you like.

It is perfect for a light meal, served with salad on the side.

If you want a light Frittata, you can use only veggies, like me today (Zucchinis, sweet Peas, Spinaches, and  Pesto), but if you prefer, you can add grilled bacon, ham, sausage .... E.V.E.R.Y.T.H.I.N.G !!!!

After grilling the Veggies, you cover with the Eggs batter, and hop ... directly in the oven at 450 F.

20mn later ... you can enjoy a puffy and light Frittata ... trop bon ! (so yummy !)

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


La recette de Frittata aux petits Pois, Courgettes et Epinards (sweet Pea, Zucchini and Spinach Frittata)

Ingredients for 4 persons :

- 1 Zucchini
- 2 tablespoons of Pesto
- 12 eggs
- 1/2 bag of baby Spinach
- 2 cups of sweet Pea
- 2 tablespoon of heavy Cream
- 1/2 cup of chopped Onions (optional)
- 1 clove of chopped Garlic (optionl)
- 1/2 cup of shredded Cheese, Swiss, Mozza, Gouda etc ... (optional)
- Fresh Sage : chopped or whole.
- Olive Oil
- Salt and Pepper

Preheat your oven at 450F.

Heat a 10'' non-stick pan (that you can put in the oven!!) with 2 tabespoons of olive oil.
Saute the onions, diced zucchinis and the sweet peas. Add the garlic, salt & pepper and sage.
Cook on medium/high until the veggies are tender and brown (around 5-8mn).

In a mixing bowl, beat eggs with the pesto and the cream. Add the shredded cheese and the chopped baby spinaches.
Add salt and pepper to taste and beat all ingredients with a hand beater.

Pour the egg/spinach mixture in the pan over the vegetables.

Bake uncovered for 20-25mn or until you get a puffy frittata with a brown color.
Serve hot with Salad.

PS: you can use boiled & grilled Potatoes, grilled Tomatoes, grilled Mushrooms, grilled Bacon, grilled Sausage, etc ... just use all the ingredients you like (and grill them before)

Green Pistachio Madeleines ... you will be nuts about them !!!

When I was a kid, I just loved these French Madeleines you can find in all the supermarkets, with a chemical taste of Almond extract (do not blame me, I said I was a kid !!!).

Twenty years later, I'm still in love with Madeleines and also with all types of Nuts (almonds, pistachios, cashews, macadamias ...) but only with natural ingredients ;-)

The French Madeleine is a cute Butter Cake (baked in a specific mold) and it looks like a shell with a bump on the top. Ohhh yeeessss, you really need THE BUMPS to call your cake "a Madeleine" (especially if you are French conservative-minded ... like I am ;-))))

The original recipe is made with Lemon zest or Orange Blossom Water, but of course, you can go behind the rules, and use other flavors.
Because I am not that conservative-minded, and because Patrick's Day is around the corner and I decided to green up my Madeleine, with Pistachios.
What a great idea !!! I think I even prefer this recipe to the original one (you know, I am nuts about nuts !!)

BUT, one thing that I needed to get with my Pistachio Madeleine is : THE BUMP !!
And I got it !!! (check out the recipe below to understand how to get THE BUMP ;-))))

You can enjoy your Madeleine(s) for the "petit dejeuner" (breakfast) or for the "gouter" (afternoon snack) or just right out of the oven when they are still warm .... yum yum !!!!
Et voila !

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


La Recette de Madeleines aux Pistaches (Pistachios Madeleines)

Ingredients for 20 Madeleines :

- 4 large eggs
- 140gr of granulated Sugar (5oz)
- 1 stick + 1 tbspoon of Butter (salted or unsalted)
- 1 tbspoon of  Pistachio Nut Paste (Whole Food)
- 1 package of dry Yeast
- 1 tbspoon of Baking Powder
- 100gr of Flour (3.5oz)
- 30gr of Almond Meal/Powder (1oz)
- 1 teaspoon of pure Pistachios or Almond Extract

I recommend a non stick silicone Madeleine mold. But if you only have a regular steel mold, generously butter your pan.

With an electric stand mixer, beat the eggs and sugar until you get a light yellow color (around 3mn). Beat in Pistachio Paste.
Add flour, Almond Meal, yeast, baking powder and Extract.
Beat until well blended.

In the microwave, melt the butter 20-30sec, until it is really soft (not too hot).
Gradually add soft Butter in the mixture and beat on high until everything is blended.

For the BUMPS : cool your mixture for 30-40mn in the fridge ! It is because you will put a very cold batter in a very hot oven that you will get the bumps !!
After 30-40mn, preheat oven at 400°F.

When the oven is preheated, put 1 tablespoon batter into each indentation in pan (dont fill up more than 3/4 of each indentation).

Bake about 10-15mn (depending on the size of your molds) until you Madeleines are puffed and brown, about 16 minutes. Cool 5 minutes. Gently remove from pan.