Cafe Dion

Salade de Roquefort, Poires et Bacon, Roquefort, Pear Salad

Bonjour,

Well, here we are in Autumn already. Boy, times flies! Leaving in Colorado, we are very lucky to have wonderful Indian Summers. So here is a great salad to do for those beautiful evenings. Enjoy!

Salade de Roquefort, Poire et Bacon:

4 oz Roquefort cheese

2 pears

12 large strawberries (halved)

12 slices thick bacon (crumbled)

1/2 lemon

4 cups mix lettuce

12 walnut halves

3 Tablespoons walnut oil

1 Tablespoon sunflower oil

2 Tablespoons white wine vinegar

Salt and pepper to taste

4 tablespoons fresh mint (chopped)

Chopped the Roquefort in small chucks. Peel the pears and remove their pits and sliced them in large slices. Cook the bacon until crispy in a hot skillet with the sunflower oil. Drain on paper towel, set aside. In a large bowl, mix the walnut oil and vinegar, add the lettuce and the walnut halves, mix well. Spread the salad mixture equally in four plates. Sprinkle the Roquefort on top, with the bacon , decorate with the pears slices and strawberries. Garnish with mint.

Serves: 4

A Bientot! See you next week!

©CafeDion 2010

Gressins, Cheese Straws

Bonjour,

WHEW! Today was our last photo-session for my cookbook # 2. It's been a lot of work! But it is going to look great! Now I am going to relax and make me one of my salads for dinner. I love to make my Salade Nicoise!. You will find the recipe on my May 16, 2010 Blog. I like to serve it with  little cheese puff straws called Gressins. Gressins are great with soups, or as an appetizer with a drink.

Gressins:

1 sheet frozen puff pastry (defrosted overnight in the refrigerator)

1 Tablespoon flour

1 large egg

2 teaspoons cold water

1/4 cup Parmesan (grated)

1/2 cup Gruyere cheese (grated)

1/2  teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon salt

Freshly grated black pepper

 

Pre-heat the oven at 375 degrees. Roll out the puff pastry on a lightly flour surface, until it reach a 10- by 12 inches. Beat the egg with the cold water and brush the pastry. In a bowl combine the cheeses, the herbs and salt & pepper. With a rolling pin, press lightly the mixture into the dough. Cut the sheet crosswise with a pizza wheel into 12 strips. Twist each strip and place them on a baking sheet lined with parchment paper. Bake 12 to 15 minutes, or until they turn a golden brown color and puffed. Turn each strip and bake for another 3 minutes. Cool and serve at room temperature.

Makes: 12 strips

A bientot! See you next week!

©CafeDion 2010

Dion's Hawaiian Mai Tai

Bonjour,

Wow! The last 3 weeks have been difficult and tiresome. Next week we are doing the last two photo sessions for my second cookbook. I am pooped! I am still looking for a publisher. Cookbook # 1 is ready to be published, and very soon Cookbook #2 will be finished. So if anyone know a publisher, please let me know. It will be gratefully appreciated. To put me in the mood for next week's photo shoot, we are going to Waikiki Beach. I lived in Honolulu for ten years, and this drink brings me back and puts me in a great mood. It is a super stress buster, an incredibly smooth drink.  A votre sante, and Aloha!!

Dion's Hawaiian Mai Tai:

.5 oz light rum

.5 oz dark rum

1 oz pineapple juice

1 oz orange juice

Splash Rose lime juice

.5 oz Triple Sec

.5 oz creme de Noyaux

1/2 cup crushed ice

Splash of Myers dark rum on top for a nice finish

Slices of pineapple and oranges for garnish

A paper umbrella is a must

 

In a hurricane glass pour the Creme de Noyaux and the crushed ice. In another glass put the 6 ingredients and mix well. Pour in hurricane glass, finish with Myers rum. Garnish with pineapple slices, orange slices, and an umbrella. A votre sante!

Serves: 1

A bientot! See you next week!

©CafeDion 2010

 

Flan de Courgettes a la Menthe, Zucchini Custard with Mint

Bonjour,

Well  here in the West it is still Summer. I think Mother Nature is confused. But don't get me wrong I enjoy the heat! I came across this old recipe from my Grand-mere a while ago and I thought you might like it. All the ingredients are still in season, so why not! It is easy and healthy!

Flan de Courgettes a la Menthe:

4 small zucchinis

1 large sweet onion

6 large eggs

1 cup fresh mint (chopped)

2 Tablespoons olive oil

1 teaspoon salt (divided)

1 teaspoon fresh ground black pepper (divided)

 

Preheat the oven to 420 degrees

Cut each zucchini in 4 portions lengh wise, chopped them finally. Peel and chopped the onion finally.  In a large skillet saute the zucchini and onion in a hot oil. Add the salt and pepper. In a bowl using a whisk, beat the eggs like an omelet, add the salt and pepper along with the mint. Pour the egg mixture slowly on top of the zucchini mixture, turning the skillet around so the egg mixture is covering the vegetables. Pour the flan in a cake pan (spayed with Pam) and let it cook in the oven for 15 minutes. Remove from the oven and let it cool, before cutting it in small portions. Serve it with a spicy tomato puree.

Serves: 4

A bientot! See you next week!

©CafeDion 2010

Thon Grille, Seared Tuna in a Gin-Soy sauce marinade

Bonjour,

Here is a great and fast recipe for tuna. I serve it on a bed of shredded  lettuce with sliced roma tomatoes with a scoop of cole slaw on top of the tomatoes. It is a very light dinner and delicious.

Thon Grille:

Dash of pepper

2 tablespoons olive oil

1/3 cup light soy sauce

1/4 cup Gin

2 tablespoons sesame seeds

 1 tuna steak (6 oz)

Combine the first 5 ingredients in a bowl, soak the tuna steak in the marinade for 15 minutes. Warm up a grill, remove the tuna  from the marinade and dry it on paper towel. Throw away the marinade. On a very hot grill, sear the tuna 4 minutes on each side. Remove it to a plate and keep it warm. Wrap the tuna in foil. Serve it on a salad. Bon Appetit! 

Serves: 1

A Bientot! See you next week!

©CafeDion 2010