Cafe Dion

Welcome!

Welcome to my website! I have been very busy, "From the Sealed Box, Simply French" Eat Like a Parisian- Gourmet French Meals in Under Half-an Hour, Vol. II is now available. Follow the links on the right to find where you can order my cookbooks.

I hope you will enjoy the website and feel free to contact me.

Merci et à bientôt!

My French cookbook, "From the Sealed Box: Simply French, A Treasure Trove of Grand-mere's Recipes" is now available. Containing 100 pages and more than 100 color photographs, with recipes for Appetizers, Breakfasts, Lunch, Dinner, Dessert, Vegetables, and Complete Meals, From the Sealed Box: Simply French recipes are as delicious as they are simple. Perfect for those with little time for cooking, this book will bring the wonderful flavors of French gourmet meals into your kitchen. Ordering information can be found in the "Categories"section to the right. Click on "How to order my cookbook."

The cookbook can now be ordered on-line thru amazon.com, & BarnesandNoble.com, or purchased locally at a number of book stores, or ordered direct thru my publishing company, Archbury Press.

How to: Purchase my cookbook as a gift. It will make a wonderful present for the aspiring cook or purchase it to use as a "Hostess Gift."

 

Bon Appetit! Dion

Salade de Carottes et Pommes, Carrot-Apple Salad

Bonjour,

I have great news, Volume II is now available!

"From the Sealed Box, Simply French" Eat Like a Parisian - Gourmet French Meals in Under Half-an-Hour, Vol.II can be purchased at: the Boulder Book Store, EADS News & Smoke Shop, Silverleaf Custom Framing & Art Boutique in Boulder, also at the Book Cellar in Louisville. I am still working with Amazon.com and Barnes and Noble.com. It has been a long journey but I am very happy with it. This is a cool salade to serve. Ask the kids to help you make this one. Have fun!

Salade de Carottes et Pommes:

1/4 cup fresh lemon juice

3 Tablespoons orange juice

1 Tablespoon olive oil

1 teaspoon honey

2 cups Granny apples, grated

2 cups carrots, grated

1 Tablespoon lemon zest

1 Tablespoon orange zest

2 Tablespoons currants

2 Tablespoons golden raisins

Salt and pepper to taste

2 Tablespoons fresh mint, chopped or fresh parsley

Mix the first four ingredients in a large bowl, mix well, set aside. Grate the apples and carrots and add to the oil mixture. Toss well, add the rest of the ingredients and serve immediately. I, sometimes like a little color to this salad, so I add a cooked beet, cubed.

Serves: 4 - 6

A bientot! See you next Thursday!

©CafeDion 2012

Pommes de Terre au Four, Oven Potatoes

Bonjour,

Happy Mother's Day!

I love serving those potatoes with the Omelette aux Champignons.They take a while to cook, but they are worth it. Those two recipes would make a wonderful Mother's Day dinner. She deserves it! It is not expensive, and I am sure that you have all of the ingredients at your disposition. So go for it, give Mom a great surprise! She will love you to pieces.

Pommes de Terre au Four:

3 Tablespoons sweet butter

1 Tablespoon olive oil

4 sweet onions, sliced

2 pounds potatoes, thinly sliced

1 cup Swiss cheese, shredded

Sea salt and freshly ground black pepper

3Tablespoons fresh thyme, chopped

2 cups beef broth (low sodium)

Preheat oven to 300 degrees F. In a large skillet, melt the butter and olive oil, gently fry the onions until sotf and lightly brown (10-12 minutes). Once cooked, spread half of the onion mixture on the bottom of a casserole, aly a layer of sliced potatoes, season with salt and pepper and spread 1/2 of the Swiss cheese on top of potatoes, sprinkle with the thyme. Built another layer of onions, potatoes, salt and pepper, Swiss cheese and thyme, pour beef broth over potatoes. Cover the pan with foil, and bake until all liquid has been absorbed (2-3 hours). Remove the foil for the last hour to create a gratin top.

Serves: 6

A bientot! See you next Thursday!

©CafeDion 2012

Omelette aux Champignons, Mushroom Omelet

Bonjour,

Summer is on its way. The next few weeks, I will be giving you some very lite and easy recipes to make for your family. I love cooking, but not when it is 90 degrees. I always look for something healthy and easy to do. This recipe Omelette aux Champignons is delicious, add a green salad and you are done. Enjoy!

Omelette aux Champignons:

1 1/2 pounds button mushrooms, sliced

2 tablespoons salted sweet butter, plus 1 Tablespoon

12 large eggs

2 Tablespoons sour cream

2 Tablespoons chives, chopped

1/2 Tablespoon white peppercorns, crushed *

1 tablespoon fresh parsley, chopped

Kosher salt

* Note: Cover peppercorns in a cloth and crush with a rolling pin, or use a coffee grinder

Cut the mushrooms into thin slices, saute the mushrooms with 2 tablespoons of butter over medium heat. In a medium bowl, whisk the eggs for 10 to 15 minutes until a frothy mousse forms on top. Add sour cream, chives and parsley. Season the egg mixture with the salt and white peppercorns. In a separate, large skillet (non-stick), melt the 1 tablespoon butter on a low heat, pour the egg mixture and cook for 2 minutes. When the omelet is cooked around the edges, but still runny in the middle, add the mushrooms. Cook until the eggs are firm. Using a spatula, slide the omelet onto a platter and flip it in half. Garnish with chives and parsley.

Serves: 6

A bientot! See you next Thursday!

©CafeDion 2012

Salade de Mangues et Kiwis, Mango-Kiwi Salad

Bonjour,

The last few days seemed like summer. If this is a preview of what summer is going to be, let's hope we have a way to cool down. This recipe is one from my mom, I love making it. It is easy and very refreshing! Try it you'll like it!

Salade de Mangues et Kiwis:

2 medium mangoes, ripe, peeled (remove flesh from pits and cut into 1/2-inch dice)

3 kiwis, peeled and diced

1 small shallot, chopped

Juice of 1 lime

1 Tablespoon dark rum

2 Tablespoons sugar

Zest of half an orange

Juice of half an orange

1 teaspoon fresh cilantro, chopped

2 Tablespoons mini chocolate chips

In a medium bow, put mangoes, kiwis and shallot together. In a small bowl, add the lime juice, rum, sugar, zest and orange juice, mix well. Pour over the fruits and mix delicately. Keep in the refrigerator until ready to to use. Divide the fruits in 4 glasses, decorate with the chocolate chips and cilantro. Serve the salad very cold.

Serves: 4

A bientot! See you next Thursday!

©CafeDion 2012

Salade de Quinoa et Lentilles, Quinoa and Lentils Salad

Bonjour,

I know Summer is just around the corner, and I am so ready for barbecues and light salades. These recipe is wonderful by itself or as a side dish. Give it a try!

Salade de Quinoa et Lentilles:

1 cup quinoa

8 ounces cherry tomatoes, halves

1 cup green lentils

1 teaspoon sea salt

1 Tablespoon red wine vinegar

1 Tablespoon Dijon mustard

1 Tablespoon honey

4 Tablespoons olive oil

1 Tablespoon fresh grated ginger

Salt and freshly grounded black pepper

8 cornichons (French pickles), chopped

2 hard boiled eggs, separated

Fresh mint, chopped

Fresh parsley, chopped

Cook the lentils in cold water for 25 minutes, add salt 5 minutes before the end of cooking. Drain the lentils and keep them warm in a large bowl. Keep the lentil water. Rinse the quinoa under cold water and cook it in the reserved water for 12 minutes. Drain the quinoa and mix it with the lentils. In a small bowl, mix the vinegar, mustard, honey, olive oil and ginger, add salt and pepper. Pour vinaigrette over the lentil mixture, add the cornichons, cherry tomatoes and the egg whites (diced). Mix well, add the mint, parsley and the egg yolks (crushed with a fork) on top of salad.

Serves: 4

A bientot! See you next Thursday!

©CafeDion 2012

Crepes, French pancakes

Bonjour,

Here is great dessert to make. Everyone will love them. You can serve the crepes with any kind of fresh fruits, any jams or the simple way: rolled in sugar and glazed under the broiler. The kids will love them for dinner or breakfast. Crepes can be served at any time of day or night. Have fun!

Crepes:

1 1/2 cups sifted flour

3 large eggs

2 1/4 tablespoons sugar or powdered sugar

1 cup whole milk

2 tablespoons Grand Marnier or dark rum

Zest of half an orange

Sift flour into a mixing bowl. Break eggs in center, add sugar and mix well with a wooden spoon. Add milk slowly and beat 5 minutes to a smooth batter, add Grand Marnier, and orange zest, mix well. Let the batter rest for 1 hour in the refrigerator. Butter a griddle or skillet and pour 1/4 cup of batter, cook for 2 minutes on each side, sprinkle generously with sugar and serve hot.

Makes: 12 crepes

A bientot! See you next Thursday!

©CafeDion 2012

Casserole de Pommes de Terre et Fromage, Potato and Cheese Casserole

Bonjour,

Easter is Sunday and I am planning a dinner for friends and family. I have so many different ideas, that I am driving myself crazy. I want to make something very French. There are to many choices and not to much time to do it. So I have decided to make a Coq au Vin, it is delicious and very easy. I will be serving the casserole de pommes de terre and grilled asparagus to go with the chicken. This potato recipe is great with lamb, roast beef or pork chops. Give it a try!

Have a great Easter!

Casserole de Pommes de Terre:

2 pounds Russet potatoes, peeled and diced in 2-inch pieces

1 garlic clove, minced

1/2 cup green onions, thinly sliced

2 Tablespoons sweet butter

4 ounces cream cheese, softened and cut in small cubes

1/2 cup Swiss cheese, grated

1/2 cup half-and-half

3/4 teaspoon salt

1/8 teaspoon black ground pepper

8 ounces cold Brie or Camenbert cheese with rind removed, diced into 1/2-inch pieces

Thyme or parsley for garnish

Preheat oven to 450 degrees F.

Cook potatoes in boiling, salted water for 15 minutes or until tender. Drain well. In a large skillet saute the garlic and green onions in butter for 2 minutes or until softened. Mash potatoes, beat in garlic mixture, cream cheese, Swiss cheese, half-and-half, salt and pepper. Fold in Brie or Camenbert cheese. Place in a buttered casserole (1 1/2 quart). Bake in the oven for 15 minutes or until top begins to lightly brown. Garnish with thyme or parsley. Serve immediately.

Serves: 4

A bientot! See you next Thursday!

©CafeDion 2012

Pain Perdu, French Toasts

Bonjour,

Last night I made myself breakfast for dinner. I know this is nothing new for a lot of us with kids, but rare for me, since my husband was travelling, I was not in the mood to cook dinner. I had some let over panettone (italian bread with dried fruits) or (you can use brioche or Challah bread). The bread has to be a couple of days old (that way it will absorb the custard much better). It was easy to make and very tasty.

Pain Perdu:

4 thick slices of panettone or brioche

3 large eggs

1/4 cup sugar

1 1/4 cups whole milk

6 Tablespoons sweet butter

1 Tablespoon vanilla extract

2 Tablespoons Grand Marnier

Zest of 1/2 orange

4 Tablespoons currant jelly, melted

Powdered sugar

In a medium saucepan war up the milk with the sugar. Pour the milk mixture into a a deep plate, in another deep plate, beat the eggs with fork, add vanilla, Grand Marnier, and zest, mix well. Cut the bread slices in halves. In a large skillet, melt half of the butter over medium-low heat. Dip 4 of the bread slices, in the warm milk, then in the egg mixture. Saute the slices in the butter for 2 minutes on each side. Remove the bread to a platter, keep them warm covered with foil. Continue the same process with the remaining bread slices. Serve warm and decorate with the melted jelly and sprinkle powered sugar.

Serves: 4

A bientot! See you next Thursday!

©CafeDion 2012

Noix Glacees, Glazed Walnuts

Bonjour,

Here is a quick treat that can be made in a few minutes.The kids will love it. A perfect and healthy snack. You can use hazelnuts, pecans or brazil nuts for this recipe. Enjoy!

Noix Glacees:

2 cups shelled walnuts

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup water

1 teaspoon vanilla extract

1 teaspoon maple syrup (optional)

Before glazing the walnuts, I like to toast them. Spread walnuts on a baking sheet. Toast at 350 degrees F. for 6-8 minutes, stirring occasionally. For the glaze: combine sugars, and water in a heavy skillet. Over medium heat, stir mixture until sugars are melted. Bring to a boil and boil over medium to high heat until a soft ball forms, that is when a candy thermometer reaches 238 degrees F or a soft ball forms when a small amount of mixture is dropped into cold water. Add vanilla and maple syrup (if using). Add walnuts and stir until they are coated with glaze. Spread nuts on waxed paper. Let stand until firm. Store in an airtight container.

Makes 2 cups

A bientot! See you next Thursday!

©CafeDion 2012

Pommes Surprises, Baked Apples

Bonjour,

Here is an easy and healthy dessert for the kids, and they will ask to help you. Apples are not only healthy but are very satisfying and they don't break the calorie count, especially is you use yogurt like in this recipe. But some of us like to be a little bit more daring, how about some orange sorbet, or if the calories are no problem, any ice cream will do (my favorite for this recipe is rum raisin). So, call the kids and start cooking. Good luck!

Pommes Surprises:

4 Golden apples

4 Tablespoons of raisins

4 Tablespoons hazelnuts, finely chopped

4 Tablespoons sugar

6 Tablespoons sweet butter, divided

2 Tablespoons water

2 vanilla yogurts

4 Tablespoons dark rum (optional for adults)

Preheat the oven to 400 degrees F. Butter a baking dish with 2 tablespoons of butter (large enough to hold the 4 apples), set aside. Using a paring knife, peel the apples, core their centers to 1/2 inch from the bottom (don't go all the way through). Arrange the apples in the buttered dish. Put in each apple 1/2 tablespoon of butter, 1 tablespoon of raisins, 1 tablespoon hazelnuts, 1 tablespoon of sugar and the remaining 1/2 tablespoon of butter. Pour 2 tablespoons of water in the bottom of the dish and bake for 20 minutes in the hot oven. Serve an apple in a plate, and pour 1/2 yogurt on top of apple.

Serves: 4

A bientot! See you next Thursday!

©CafeDion 2012