Cafe Dion

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