Cafe Dion

Welcome!

Welcome to my website!

I have created this blog to accompany my Classic French cookbook series. You will find recipes, tips and news about my cookbooks.

My passion is cooking, and my specialty is French cuisine. I am a classically trained French Chef, attended the world famous Le Cordon Bleu cooking school in Paris, and am a Chef Instructor at the Escoffier School of Culinary Arts in Boulder.

 I was born and raised in Paris, France and started in the kitchen at a young age, learning from my grand-mère, who learned from her mother and grandmother. It is because of my grand-mère that I love to cook, and this cookbook series was inspired by an unexpected gift I found years after her death; amongst her belongings was a sealed box filled with my her collection of recipes and old photographs. To me, it is a treasure trove, offering not only the delicious food that reminds me of family meals, but also a glimpse into my family history. My cookbook series, From the Sealed Box: Simply French was written for those readers who have little time for lengthy meal preparation, and will be used in my Cuisine Maison (Home Cook) cooking classes. Below you will find my complete 5 volume  cookbook series.

We have individual books as well as complete sets available for purchase. CLICK HERE if you are interested in ordering.

 From the Sealed Box, Simply French

Volume I - "A Treasure Trove of Grand-Mere's Recipes
Volume II, "Eat Like a Parisian - Gourmet Meals in Under Half-an-Hour"
Volume III "Cooking with Booze and Spirits
Volume  IV "A French Christmas"
Volume V " Cooking with Kids"      

                

 Vol. I - 100 pages of mouthwatering, classic French Recipes to 
delight the home chef - easy to prepare, including dozens of 
color photos. A must for perfect home entertaining! $26.95

 

 

Vol. II - 100 pages of gourmet French meals in under 30 minutes.
For the home chefs with little time, this is the cookbook for you!
Dozens of color photos. A must have!   $26.95 

 

 

Vol. III - This is the one for you! 100 pages with dozens of color
photos. Every mouthwatering recipe contains booze. Another must
have from Chef Dion Jones-Lewin. $26.95

 

Vol. IV - For the perfect Christmas! 100 pages with dozens of color
photos. Includes a classic French Christmas plus a romantic New
Year's dinner. A spectacular value at $26.95 

 

Vol. V - The absolute must have! Cooking with Kids is the only
French  cookbook specifically written for children. 100 pages
with dozens of color photos, and simple, fun recipes for children
to learn how to cook. For every parent's kitchen. $26.95.   

 

 Bon Appetit! Merci!

Chef Dion

LE CREUSET NEWS

Bonjour,

I think that summer is on its way. No proof yet! But I have great news: I will be at Le Creuset in Cherry Creek from 11:30-2:30 pm on Saturday June 15th, and Le Creuset in Thornton Outlets from 11:30-2:30 pm on Saturday June 29th. I will be doing a cooking demo and a book singing in both stores. I hope the weather will be sunny and warm so you can come and visit us. 

A beintot!

Bonjour,

I hope that everyone is ready for Spring, I am!

I will be at Le Creuset in Thornton on April 13th from 11:30-2:00 pm. I will be doing a cooking demonstration: Lemon Shrimp over pasta, and Cherry Clafouti.

On Saturday April 27, I will be at Le Creuset in Cherry Creek, with Champagne Chicken and Blueberry Coffee Cake.

I hope to see a lot of you there, bring an empty stomach. Let's have fun!

A bientot,

Chef Dion

Valentine's Day at le Creuset

Bonjour,

I hope everyone had a great holiday. I am glad it is over. Now that we all are back at work, we can feel pride and more secure. This is AMERICA! That shut-down should never happened. What is wrong with our Leaders?? If my kids had a tantrum, I would send them to bed with no dinner and no TV, but for a (man) of the age of 72, grow-up. But some of us will never grow-up and will take everyone down with them.

Well, Valentine's Day is near, and I will be at Le Creuset on February 9, from 11:30-2:00 pm, doing chocolate covered strawberries and a book signing. Come and join us it will be fun. 

Le Creuset is located: Denver Premium Outlets in Thornton, it's a brand new mall with great shops. 

A bientot. 

BREAKING NEWS!

Bonjour,

Just a reminder for you all to come to : LE CREUSET, at DENVER PREMIUM OUTLETS in THORNTON, on Saturday December 15 between 11:30- 2:30 p for a food demo: Buche de Noel and French Fruit Cakes. 

LE CREUSET IS HAVING AN INCREDIBLE HOLIDAY SALE.

Come and have fun!

Happy Holidays.

 

 

HAPPY HOLIDAYS!

Bonjour,

I hope everyone had a great Thanksgiving. We did, it was a busy one. But don't relax yet, 2 more holidays to come. Why are those holidays so close to each other? Why don't we have Christmas in July? That went the sales start, why not celebrate then? It would be easier on everyone.

Great news: I will be doing a book signing on December 15th, at the new Denver Premium Outlets in Thornton for Le Creuset, I will have food samples: La Buche de Noel, and French Fruit Cakes. Come and joint us and share the Christmas Spirit.

A bientot!

 

 

CAFE BRULOT, SPICY COFFEE

Bonjour,

Here we are in Autumn with snow and cold weather. It will be a long cold,wet, winter.

That means the Holidays are coming up. I don't think I am mentally ready. To many things are happening at the same time. Life is going by to fast for me, it has become to technical, it seems that everyday I have to learn something new on my computer. Enough! Let the world slow done.But I learned something great, that it is 5 PM somewhere. Thanks God for that!

So, let enjoy a wonderful drink and try to slow down our crazy life.

CAFE BRULOT:

6 cocktail sugar cubes

Rind of a small orange

1 teaspoon vanilla extract

2 sticks cinnamon

4 whole cloves

6 ounces Brandy

2 cups strong pipping hot espresso coffe

 

1) Place sugar cubes, orange rind, cloves, sticks and Brandy with vanilla extract in a chaffing dish and bruise the orange rind with a wooden spoon over low flame.

2) When warm, ignite and stir constantly for 20 seconds.

3) Extinguish by pouring in hot espresso coffee and remove orange rind.

4) Serve immediately in demitasse cups or a tall glass.

Serves: 6

A Bientot!

 

Olives Vertes au Jus d'Orange et Romarin- Green Olives in Orange Juice and Rosemary

Bonjour,

Well, summer is among us in Colorado. We had a great spring and it looked like we were in Ireland. Time for picnics and family gatherings. 

Here is a simple appetizer: Green Olives in Orange Juice with fresh Rosemary. I made this recipe for my ladies at our book club and they loved it.

Easy to made and a great gift to bring.

Have a great summer and stay cool.

 

Olives Vertes au Jus d'Orange et Romarin:

2 medium oranges

4 tablespoons extra-virgin olive oil

3 sprigs fresh rosemary, divided

3 sprigs fresh thyme, divided

4 garlic cloves, sliced thinly

2 -1/8 teaspoons crushed red pepper flakes, divided

1/4 teaspoon powder fennel

1 pound large green olives with pits, (Castelvetrano best for this recipe)

 

1) Preheat oven to 400 degrees F.

2) Using a vegetable peeler to remove the skin of the first orange, grate the zest of the second orange, and then juice both oranges, set aside.

3) In a 9 x 13 inch glass dish, toss together the olives, olive oil, 2 rosemary sprigs, 2 thyme sprigs, orange skin, orange juice, garlic, 1 crushed red pepper flakes.

4) Bake in preheated oven, tossing every 8-10 minutes, until the olives are slightly wrinkled and the juices have reduced to a golden glaze, 30-40 minutes.

5) While the olives are still hot, chop the remaining rosemary over the top. Remove the old sprigs from the dish and discard.

6) Sprinkle the orange zest on top, and the fennel powder, and the remaining red pepper flakes, toss and return the dish to the oven for 5 minutes longer.

7) Serve hot.

 

Serves: 8-12

A bientot! 

 

©CafeDion 2018

 

BREAKING NEWS

Bonjour,

I hope everyone had a great Thanksgiving. Now it is time to concentrate on Christmas Holidays. Are you mentally ready?? I am not, and the weather is not helping getting me in the mood .This is Colorado! and 70 + degrees does not help, what gives ? I feel that I am in Hawaii. It is a good thing that I am busy, giving French cooking classes in a beautiful store in Longmont, CO. It is called: Kitchen Company. Go to there web site to check on the dates and cooking classes schedules: www.kitchencolongmont.com. or call: 720-745-5600. For the next 2 weeks we will be doing 2 Christmas French Classes. Come and join us. The cooking classes make great Christmas presents.

See you all there!

BREAKING NEWS!!

Bonjour,

 

BREAKING NEWS !!!!

I have a new venture: There is a new store that just opened in Longmont,  KITCHEN COMPANY at 464 Main Street, Longmont, 720-745-5500 x 107 and ask for Kirsten Pellicer, she is the owner of that beautiful shop. You can find wonderful tools for your kitchen. Remember the Holidays are among us, and we never have to many kitchen utensils. Believe me.

I also will have the great opportunity to offer cooking classes and book signings. 

Our first cooking class will be on: Thursday 11/02- 6-9 pm and will be making French Winter Soups.

The second cooking class will be on: Saturday 11/18- 10-1 pm and will be making French Sauces.

We will also have 2 book signings: Friday 11/10- 6-9 pm and Friday 12/08- 6-9 pm.

Please call Kirsten for more information: 720-745-5500 x 107.

See you all of you there! Let's have fun!

Merci beaucoup.

THE GREAT PUMPKIN: BEYOND THE PIE, PART 2

Bonjour,

With the holidays coming, we are always looking for something good and quick to make. This is a great recipe for parties. Easy to make. You can serve this hummus with so many different vegetables. I serve my with grilled pita wedges and cucumber slices. I make this hummus a little spicy, nice contrast with the cucumber.  

Pumpkin Hummus:

4 pita breads, each cut into 8 wedges

Cooking spray

2 tablespoons tahini (sesame seed paste)

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

1 teaspoon ground cumin

1/8 teaspoon ground red pepper

1/2 teaspoon paprika

1/8 teaspoon tumeric

1/2 teaspoon sea salt

1 (15-oz) can pumpkin, (not pie mix)

1 garlic clove, minced

2 tablespoons fresh parsley

Sesame seeds, toasted

 

1) Preheat oven to 425 degrees F.

2) Place pita wedges on baking sheets; coat with cooking spray.

3) bake at 425 F for 6 minutes or until toasted.Remove from oven and let cool.

4) In a food processor bowl, place tahini, and next 9 ingredients, and process until smooth.

5) Add parsley, pulse until blended.

6) Place hummus in a serving bowl, sprinkle with sesame seeds.

Serve with pita wedges and cucumber slices.

Serves: 10

A bientot! See you soon!

 ©CafeDion 2017