Cafe Dion

Tian de Legumes, Vegetable Tian

Bonjour,

Bonjour everyone! Sorry for the delay, but for the last few days I have been having computer issues. Still working at it. This recipe is from my grand-mere's collection. She loved to grow vegetables in her garden in England, so we were served this dish a few times in the summer, but also she would serve it  in the winter. At the end of summer, she would collect all the vegetables, and cook the Tian and freeze them. So that way we had a little ray of shine in the cold winter days. This summer we are having a great abundance of great vegetables. So take advantage of it. Like the new in thing  is "from farm to table".  You can use any vegetables, even potatoes. Try it !

Tian aux Legumes:

2 Tablespoons soft butter (for dish)

6 medium tomatoes, sliced

4 medium zucchini, sliced

1 small sweet onion, chopped

2 large sweet onions, sliced

2 garlic cloves, minced

2 cup white rice, cooked and rinced

1 teaspoon salt

1/2 teaspoon ground black pepper

2 Tablespoons olive oil

1 Tablespoon fresh thyme, chopped

1 Tablespoon fresh rosemary, chopped

1 Tablespoon virgin olive oil

3 ounces Swiss cheese, grated (optional)

Preheat the oven to 375 degrees. In a 9x13x2- inch baking dish brush with the soft butter. In a saucepan, heat the olive oil, add the chopped onions over medium-low heat until translucent (6 to 8 minutes). Add garlic and cook for 1 minute. In a large bowl, mix the rice with the onion mixture, spread it on the bottom of the buttered dish. Slice the tomatoes, zucchini into 1/4 inch thick slices. Layer them alternately in the dish on top of the rice, fit them tightly and make one layer. Sprinkle with salt and pepper, sprinkle the thyme and rosemary, and drizzle with 1 Tablespoon of virgin olive oil. Cover the dish with foil, and bake for 30 to 40 minutes. Remove the foil, and sprinkle the Swiss cheese on top, and bake for 30 minutes more, or until browned. Serve at room temperature. Great with a pork dish.

Serves: 6 to 8

A bientot! See you next Thursday!

©CafeDion 2011

Macarons aux Macadamias, Macadamia Macaroons

Bonjour,

Here is a cookie that everyone will love. So, double the recipe. They do disappear quickly. Enjoy!

Macarons aux Macadamias:

2 cups sweetened flaked coconut

1/3 cup semi-sweet mini chocolate chips

1/2 cup macadamia nuts, chopped

1/4 cup sweetened condensed milk

1 teaspoon coconut extract

1/8 teaspoon lemon extract

1 teaspoon lemon zest

50 whole macadamia nuts for garnish

Preheat oven to 350 degrees. Coat 2 cookie sheets well with light vegetable oil cooking spray, spreading the oil all over the sheets. In a bowl, mix the coconut, chocolate chips, and nuts. Add the milk, coconut extract, lemon extract and lemon zest. Mix well with a wooden spoon. Drop onto the prepared cookie sheets, by the 1/2 tablespoonful about 2 inches apart. Bake in the oven for 10 minutes, until very lightly browned.  Immediatly remove the cookies to a wire rack to cool. Decorate with a macadamia nut on top of each cookie.

Makes: 4 1/2 dozens macaroons

A bientot! see you next Thursday!

©CafeDion 2011

Salade de Pomme et Betterave, Apple-Beet Salad

Bonjour,

Here is a great salad made in minutes. Can also be served as a side dish with grilled chicken.  It is very colorful. The kids will lot it. Enjoy!

Salade de Pomme et Betterave: 

2 Granny Smith apples, thinly sliced

4 celery stalks with leaves, thinly sliced

1 large shallot, minced

Juice of 1 lemon

1 large beet, peeled and cut into matchsticks

3 Tablespoons olive oil

Salt and ground black pepper

1 teaspoon sugar

3 Tablespoons walnuts, chopped

3 large endives, separated and sliced

2 Tablespoons fresh mint, chopped

In a large bowl, toss the apples, celery, shallot, lemon juice. Mix well. Add the beet, sugar, walnuts, olive oil, and salt and pepper. Let it stand for 15 minutes at room temperature. Serve on a bed of endives, garnish with mint.

Serves: 4 

A bientot! See you next Thursday!

©CafeDion 2011

 

 

 

 

 

 

Salade de Saumon aux Fraises, sauce Agrumes, Salmon-Strawberry Salad

Bonjour,

Here is an easy and delicious recipe. This recipe can be served as an appetizer or a lunch. You need to let the salmon marinate for 20 minutes, before serving. So plan this meal ahead. Within 30 minutes you can have a very healty dish.  Give it a chance!

Salade de Saumon aux Fraises, sauce Agrumes:

1 1/2 pounds smoked salmon, sliced very thin

3 cups strawberries, large size

1/3 cup lime juice

1/3 cup lemon juice

1/3 cup grapefruit juice

1/3 cup orange juice

2 Tablespoons balsamic vinegar

3 Tablespoons olive oil

1 Tablespoon green peppercorns

2 cups mixed greens

Kosher salt to taste

In a small saucepan, over low heat warm up the all the juices. Simmer for 5 minutes, remove from the heat and let it cool, whisk in the vinegar, and olive oil. Set aside. In a glass dish layer the sliced salmon. Pour the marinade on top with the peppercorns. Cover the dish with plastic wrap and let it marinate in the refrigerator for 20 minutes. Meanwhile, rinse the strawberries under cold water, dry them in paper towels. Remove their stems and cut them in quarters. On a large platter, arrange the salmon and top with the strawberries and mixed greens. Pour some of the marinade, sprinkle with kosher salt. Serve immediatly.  

Serves: 4

A bientot! See you next Thursday!

©CafeDion 2011