Cafe Dion

Roulades avocat-saumon, Avocado-Salmon wraps

Bonjour,

Sorry about the delay. I am under the weather, came back from Virginia with a soar throat and a touch of the flu and did not realized what day it was. So let's do a quick recipe. This one is perfect for the warm months ahead. Very easy, healthy, and affordable. Great for a brunch, bridal shower, baby shower, etc. Bon appetit!  

Roulades avocat-saumon:

2 large smoked salmon slices

2 avocados, ripe

1 lemon

2 green spring onions, thinly minced

1/4 cup hazelnuts, skin removed and chopped

Salt and white pepper to taste

Mixed green salad

Salad dressing, your choice

Cut the avocados in half and take the stone out. Remove the meat with a spoon. Using a fork, puree the meat, adding the lemon juice, the onions, salt and pepper, mix well. Cut each salmon slice in 12 pieces of 1-1/4 inch wide. Drop a teaspoon of the avocado mixture and roll the salmon piece, not to tight. Repeat the same process with the remaining salmon slice. Serve on a large platter, with the seasoned mix green salad. Decorate with the hazelnuts. Serve immediately.

Makes: 24

A bientot! See you next Thursday! 

©CafeDion 2013

 

Boston Marathon

Bonjour,    

First of all, I would like to express my deepest sympathy and sorrows to all the victims, their families and their friends. No one should be suggested to that kind of terror. I only have one word for those who did this: COWARDS!

JUST REMEMBER, YOU WILL BE FOUND, AND YOU WILL PAY. YOU SHOULD BE SCARED!

GOD BLESS THE U.S.A.

A bientot! See you next Thusday! 

Soupe a la Saucisse et Legumes, Sausage Vegetable Soup

Bonjour, 

Here we are under a few inches of snow, again!  The temperature is falling, 19 degrees. I think we should fire the groundhog Puxatony Phil. He predicted an early Spring in February. Well, he probably went to the same school that all the meteorologists go to. They are always wrong when they predict the daily weather, and yet they still have a job. I can't figure it out. So, we need to stay warm, and wait a bit longer for the good weather. How about a nice soup. Soupe a la Saucisse et Legumes: it is easy and healthy. I do this one in a crock-pot slow cooker. When you go home after a hard day, the meal will be waiting for you. Serve it with crusty French bread. Bon Appetit! 

 Soupe a la Saucisse et Legumes:     

1/2 pound pork sausage or Italian sausage

1/2 sweet onion, sliced

1 Tablespoon butter

1 cup carrots, sliced

2 large potatoes, peeled, cut into 1/2 inch cubes

1/2 cup celery, cut into 1/2-inch cubes 

1 garlic clove, minced

2 (14-1/2 oz) cans, low sodium beef broth

1 (15 oz) Garbanzo beans 

1 (14-1/2 oz) can of tomato, chunky style, undrained

1- 1/2 cups cold water

2 bay leaves

1/2 teaspoon Herbes de Provence or Italian seasoning

1/2 teaspoon thyme, dried

1 cup zucchini, diced

Grated parmesan cheese

Fresh parsley

 In a large skillet, melt butter, saute onion, add the sausage, cook until no pink is visible, drain. In a 4-quart crock-pot, combine sausage and the 11 ingredients, stir gently to mix. Cover, cook on low setting for 8-10 hours. Remove bay leaves. Add slowly the zucchini. Cover, cook for another 30 minutes or until zucchini is tender. When ready to serve, ladle soup into bowls, sprinkle with cheese and parsley. Serve immediately.

Make: 6 servings

A bientot! See you next Thursday!

©CafeDion 2013

 

 

 

Marinades,

Bonjour,

I hope that everyone had a great Easter. We did, it was very quiet and tres simple. With Summer just around the corner, barbeque time is in order. Here are a couple of marinades great for steaks, chicken, lamb or vegetables. The first one is great for vegetables and chicken: Basilic & Ail (basil and garlic) marinade- second one is great for lamb, steak or any red meats ; Citron, Romarin, Thym et Menthe (lemon, rosemary, thyme and mint) marinade. Try them, and your summer will be very flavorful.

Marinade au Basilic et Ail:   

1/2 cup olive oil

1/2 cup fresh lemon juice

1/4 cup white wine or water

2 Tablespoons garlic, minced

2 Tablespoons fresh basil, chopped

1/2 teaspoon Kosher salt

1/8 teaspoon freshly gound black pepper

Mix all ingredients in a bowl. Cover with plastic and keep in refrigerator until ready to use.

The vegetables I use for this marinade are: 4 red or white small potatoes (cooked in water and cut into 1 inch chunks), 1 red, orange or yellow bell pepper (cut in large chunks), 6 large button mushrooms (chopped in large chunks), 1 large zucchini (chopped in large chunks), 1 cup cherry tomatoes (halves), 1/2 sweet onion (chopped in large chunks), 1 large cucumber (chopped in large chunks). Pour marinade over vegetables ane refrigerate for 2 hours.Thread vegetables on wooden skewers (soaked in water for 1 hour). Cook them on the grill. Don't forget to use this marinade with chicken.

Makes: 1- 1/2 cups or enough for 4 servings

©CafeDion 2013

 

 Citron, Romarin, Thym et Menthe:

 6 stalks fresh thyme, chopped

3 stalks of fresh rosematy, chopped

 2 garlic cloves, minced

1/3 cup extra virgin olive oil

Zest and juice of 1/2 lemon

1 teaspoon Kosher salt

1/3 teaspoon fresh ground black pepper

1 Tablespoon Worcestershire sauce

1 Tablespoon Dijon mustard 

1/4 cup red wine

Mix all ingredients in a large bowl.

The meats that I prefer with this marinade are: flank steak, rump steaks or T-bones. Soak the meats in the marinade for 30 minutes, then grill on the barbeque over hot coals.

Note: For the lamb, use the same marinade but add 4 Tablespoons of fresh chopped mint.

 Makes: 1-1/2 cups

 A bientot! See you on next Thursday!

©CafeDion 2013