Cafe Dion

Not feeling to good!

Bonjour,

We came back from London on Sunday and I have been flat on my back ever since with the flu. I am taking a few days off to recuperate and will be back with you all next Thursday. I will tell you about the trip.

A bientot!

Dion

Going to London

Bonjour,      

When you read this blog, we will be on our way to london, for a well deserved mini-vacation. I will be meeting with the director at Le Cordon Bleu, London, regarding my cookbooks. It is very exiting. I will be on the look out for more recipes for all of you.

A bientot!

Dion

Soupe aux Haricots, Bean Soup

Bonjour,

 Well, I think the 90 degree weather is over. Today we are having rain and 52 degrees. It is impossible to know what to wear. I am glad about the rain, we need it very badly. The trees have already turned. I was hoping for an indian summer, they are the best in Colorado. We were expecting snow up in the mountains today, so winter is not far behind. It is time for something good and warm. This soup is feeling and healthy. Try it! You like it!

Soupe aux Haricots:  

1/4 pound thick bacon, chopped

1 sweet red pepper, seeded and chopped

1 green pepper, seeded and chopped

2 celery stalks, sliced

1 medium sweet onion, chopped

1 quart beef stock

12 oz can lima beans, drained

Dash hot sauce

Sea salt

Ground black pepper

1/4 cup sour cream

Fresh parsley

Grated cheese, optional

Chop bacon and fry it lightly in a skillet until the fat runs out. Place in a deep Dutch oven. Add the chopped peppers, celery, and onion. Add broth, and drained beans, bring to a boil and simmer for 25 minutes. Add hot sauce, salt and pepper. Remove soup from the heat and stir in the sour cream. Garnish with fresh parsley and grated cheese. Serve with toasted bread.

Serves: 4

A bientot! See you next Thursday!

©CafeDion 2012

 

 

Poires au Vin, Pears in Wine

Bonjour,

I hope everyone had a great weekend. I did, I gave a private cooking class to 8 beautiful ladies in Grand-Junction, CO. We did 4 recipes from my 2 cookbooks. Everyone loved the food and helped with the preparations A big thank you to all my sous-chefs. I am looking forward to do more cooking classes. I found this recipe in my Mom's cookbook. I still can see her making this dessert. It is the season for pears, so let's do this.

Poires au Vin:  

8 firm, ripe pears

4 cups dry red wine, Cabernet or Merlot

2 cups water

2 cinnamon sticks

1 clove

Zest of 1/2 orange

Juice of 1/2 lemon

Pinch of cayenne pepper, optional

1/4 cup sugar

Fresh mint

Peel the pears whole, leaving the stalks intact, cutting the bottom of each to create a flat bottom. In a large saucepan, bring the wine and water to a boil, add the cinnamon sticks, lemon juice, clove, orange zest, sugar and cayenne pepper. Gently place pears in poaching liquid, cover and simmer for 20-25 minutes, turning every 5 minutes to get an even color, and until pears are cook but still firm. When the pears are poached, remove from the wine mixture and keep in a cool place. Once cool, cover and chill in the refrigerator for 3 up to 24 hours. Reduce the wine mixture by half over a low heat, 15 minutes, or until it turns into a syrup. Remove the sticks. Allow to cool and serve the pears in its syrup in glass cups. Garnish with fresh mint.  

 Serves: 8

A bientot! See you next Thursday!

©CafeDion 2012