Cafe Dion

SALADE AUX HARICOTS VERTS ET AU CHOU, GREEN BEAN AND BASIL SLAW

Bonjour,

Summer is almost over, but we still have a large selection of fresh vegetables. I made this recipe a couple of days ago, and to my surprise it was very good. I am not crazy about cabbage (chou), but I cut it very thin and it made a difference. You can use many different green veggies with this recipe. It is healthy. Enjoy!.

1/2 pound of fresh haricots verts or green beans, trimmed, and sliced crosswise 1/4" pieces.

1/2 small green cabbage, thinly sliced

1/4 cup basil leaves, chopped

1/4 pound cherry tomato, halves

1/4 cup red onion, very thinly sliced

Kosher salt and freshly ground black pepper to taste

1/2 cup Parmigiano Reggiano, coarsely grated or Pecorino cheese

2 tablespoons fresh lemon juice

2 tablespoons virgin olive oil

 

1) In a medium bowl, toss beans, cabbage, tomatoes, basil, onion and cheese. 

2) In a small bowl, mix oil and vinegar, add salt and pepper.

3) Drizzle oil mixture over green salad and toss to coat.

Makes: 3 cups

A bientot!

 ©CafeDion 2017

 

 

 

PECHES GRILLEES, GRILLED PEACHES

Bonjour,

It's Peach Time in Colorado! 

If you never tried peaches from Colorado Western Slope you missed a wonderful treat!.

The season is now until early September. The peaches are large, super juicy, and melt in your mouth. They are so many possibilities: pies, galettes, jams, cakes, but the best one is: freeze them, so when the cold weather is among us, you make a wonderful peach pie and it is summer all over again.So don't miss this great gift from Mother Nature, and enjoy Summer as long as you can. Bon Appetit!

Peches Grillees: 

1 peach per person, half and pit removed

1 tablespoon olive oil

Pinch of salt

1/8 teaspoon black pepper

3 tablespoons honey

2 tablespoons fresh lemon juice and zest of 1/2 lemon

1 tablespoon Grand-Marnier

1/4 cup chopped and toasted walnuts

fresh thyme leaves

2 ounces crumbled goat or blue cheese (if using)

Whipped cream or ice cream

Chopped mint

 

1) In a medium bowl, mix all the ingredients up-to the cheeses.Place the peaches in the bowl and mix well.

2) Lightly oil a grill.

3) Place the peaches on the hot grill cut side down, cook for 5 minutes or until the peaches flesh is caramelized.

4) Turn them over, and brush more of the glaze on top of peaches, cook for 2-3 minutes longer.

5) Transfer the grilled peaches on a platter and drizzle the remaining glaze over peaches. 

6) Sprinkle cheeses on top if using, or garnish with whipped cream and/or ice cream and chopped mint.

 

A bientot! See you soon!

 (0) copyright2017

 

 

SALADE DE POMMES DE TERRE, FRENCH POTATO SALAD

Bonjour,

I wish to all the Dads out there a "Great Father's Day". Here is a special recipe for you guys. That will probably be your favorite potato salad, unless you have one from a family member. Give it a try! Enjoy!

Salade de Pommes de Terre: 

2 pounds small red potatoes

1/2 pound bacon, cooked and chopped

3 large eggs, boiled and chopped

2 tablespoons red vine vinegar

1/2 cup mayonnaise

3 tablespoons Dijon mustard

1 small shallot, chopped 

1 tablespoon fresh chives, chopped

2 tablespoons fresh parsley, chopped

2 tablespoons fresh tarragon, chopped

Kosher salt and freshly ground black pepper

1) Put the potatoes in a large pan, cover with water, bring to a boil, reduce the heat to medium and cook until fork tender.(DO NOT OVER COOK THEM).

2) In a large skillet, saute the bacon until crispy, drain on paper towel, set aside.

3) Boil the eggs, and let stand 15 minutes. Drain and run under cold water to cool, peel and chop eggs, set aside.

4) Drain the potatoes, once cooled down cut them in quarters. 

5) In a large bowl combine: mayonnaise, vinegar, mustard, shallot, chives, tarragon mix well.

6) Add bacon and eggs to mayonnaise mixture.

7) Fold gently dressing onto the warm potatoes.

8) Garnish with parsley.

9) Serve at room temperature.

Serves: 4-6

Time: 1 hour

A bientot!

 

 

 

 

 

 

 

SANDWICH AU FROMAGE, GOURMET GRILLED CHEESE SANDWICH.

Bonjour,

Summer is taking his sweet time to get here. I hope we seen the last of snow storms for a while. Colorado looks beautiful, all green and clean. With the high temperatures coming, who wants to cook?, but we still have to feed the family, so here a sandwich that will satisfied everyone: Gourmet Grilled Cheese the French version. You know that it will include goat cheese. Just give it a try and let me know. Bon Appetit!

Sandwich au Fromage:

4 ounces goat cheese, room temperature

4 ounces sweet butter, room temperature

Zest of 1 lemon

Salt and ground black pepper

4 slices sourdough bread

Handful of arugula or baby spinach

1/2 sweet onion, caramelized

 

1) In a small bowl, combine goat cheese, lemon zest and salt and pepper.

2) Butter bread on both sides. 

3) Heat a large skillet, and place bread, lightly grilled each side.

4) Remove slices to a cutting board, spread goat cheese mixture on the warmed side of bread slices.

5) Divide onion mixture between the two sandwiches, on top of cheese spread.

6) Add enough arugula to cover onions, add the bread slice on top.

7)  Add sandwiches to warm skillet over medium heat.

8) Grill 3-5 minutes per side, pressing down with a spatula, until golden brown on both sides.

9) Cut sandwiches in half, and serve with chips or a cold soup.

Serves: 2

A bientot!

(c)Cafedion 2017 

 

 

 

 

 

Salade de Poulet a l'Orange et Arugula, Orange-Arugula Chicken Salad

Bonjour,

We have survived another snow storm. Can't wait for Summer. Here is a very easy salade to make for the entire family. It only takes 15 minutes, and the kids can help. It is also low calories. Enjoy!

Salade de Poulet a l'Orange et Arugula:

3 naval oranges

1 package of arugula (5oz) or spinach

2 cups shredded rotisserie chicken (store bought)

1/2 cup goat cheese or feta cheese

1/4 cup sliced almonds, slightly toasted

Salt and ground black pepper

1/3 cup of your favorite dressing, (I used blue cheese)

1 tablespoon white wine vinegar

Fresh parsley, chopped

Fresh tarragon, chopped

1) Peel oranges and cut into 1/4- inch thick slices. Spread each slice onto a platter.

2) In a very large bowl, combine arugula, chicken, goat cheese.

3) in a smaller bowl, whisk dressing and vinegar.

4) Pour over salad mixture and gently toss to combine. Adjust seasonings.

Pile over the orange slices, and garnish with almonds, parley and tarragon.

Serve immediately.

Serves: 4

A bientot!

©CafeDion 2015

 

LA MURE, BRAMBLE

Bonjour,

A Happy Easter to all of you! The weather in Colorado will be perfect for the children to collect the colored eggs. This recipe is for the parents, after a long afternoon, running after the kids, they will need this wonderful drink. It was created in London by Dick Bradsell in the 1980"s. It is best known in England as:" the Spring drink". It is very simple to make but was a great taste. Enjoy!!

 Ingredients:

1 1/2 shots Plymouth Gin

3/4 shot fresh lemon juice

1 shot sugar syrup, (see below)

1/2 shot Blackberry liqueur, Chambord

Crushed ice

 2 fresh blackberries for garnish

Fresh mint sprig

1) In a shaker, put Gin, lemon juice and syrup, shake well.

2) Strain over crushed ice in an old fashioned glass, still well.

3) Drizzle Chambord liqueur over the top.

4) Garnish with blackberries and mint. 

Serves: 1

Time: 5 minutes

                                                      Simple sugar syrup:

1 cup cold water

1 cup sugar

    Bring water and sugar to a boil, stir with a wooden spoon until sugar has dissolved. Cool at room temperature.

    Transfer the remaining syrup to a glass jar and seal it. 

    Store in refrigerator for another use.

 A bientot!

 

Gateau sale aux Fromages, Savory French Cheese Cake

Bonjour,

Being a book club member means that we have to be creative with our menus. On that particular evening the menu was: appetizers, salads and wine. The hostess was making the dessert. So, I wanted to bring something that would go with either meal. I decided on the French version of "cheesecake". It was a success! It is very different that the normal cheesecake that we all now in the US. This one is savory, it has 4 different cheeses in it. It goes very well with any salads, soups, or as a snack, So try it and you will like it ! Enjoy!

 

Gateau Sale aux Fromages:

3 large eggs

1 cup all- purpose flour

1 package of yeast

1/2 cup canola oil

2/3 cup whole milk, warm

1/2 cup Swiss cheese, shredded

4 ounces Bleu cheese, crumbled

4 ounces sharp cheddar, cubed

4 ounces Gouda, cubed

2 teaspoons fresh thyme, chopped

Salt and ground black pepper

 

1) Preheat oven to 350 degrees F.

2) In a medium bowl, whisk eggs, flour, yeast, and pepper, add slowly warm milk, oil, mix well.

3) Add the cheeses, and thyme, mixing gently with a spatula.

4) Adjust seasonings if needed.

5 Pour batter in a dry cake pan.

6) Bake in the oven for 45 minutes, or until the top is golden and the tip of a knife comes out dry.

7) Serve at room temperature.

Serve: 8-10

A Bientot! 

 

 

 

Joyeuse St-Valentin, Happy St. Valentine Day

Bonjour,

Wishing everyone a Happy Valentine Day. Here is a simple but delicious recipe for your love one, or for your party:

 Bon Appetit!

 

Pecan Baked Brie:

1 (16 ounce) brie wheel

1/2  cup brown sugar, packed

app-purpose flour for dusting

1 cup pecans, toasted and chopped

2 standard packages frozen puff pastry, thawed over night in the refrigerator

1 large egg yolk

2 tablespoons heavy cream

1 teaspoon coarsely ground black pepper

1/2 cup raspberry jam

Serve with crackers or baguette

 

 

Preheat oven to 400 degrees F.

Shave the top rind of the Brie with a sharp knife; (much easier if the cheese is frozen for 20 minutes).

1) In a medium bowl, combine pecans, sugar, using your fingers to mix well; set aside.     

2) Line a baking sheet with parchment paper, set aside.

3) Lightly dust work surface with flour. Place 2 sheets of puff pastry on the work surface one on top of the other. Using a rolling pin, adhere the    2 pieces of the puff pastry together, continue rolling pastry into a 13 inch round, reserving scraps for decorating .

4) Place the brie into the center of the pastry. Spread the jam evenly, top the cheese with the pecan mixture, spreading to within 1.2-inch of the edge of the cheese.

5) Fold pastry up and over brie to enclose. Transfer to the baking sheet.

6) Using spare pastry dough, drape pastry over brie, tucking the edges under to enclose.

7) In a small bowl, combine egg yolk and cream to make the egg wash. Cut reserved scraps of pastry into decorating shapes. Using a pastry brush, gently brush the pieces with the egg wash, and adhere to wrapped brie.

8) With remaining egg wash, brush the brie. Transfer to the refrigerator and chill 30 minutes or overnight.

9) Preheat over to 400 degrees F. Bake brie until golden brown and puffed, 30 minutes. Reduce oven to 350 degrees F and bake until dark golden brown, 20-30 minutes longer. 

 Serves: 14

A Bientot!

Happy Winter !

Bonjour,

I am back. The knee replacement went very well. I am walking and driving. Back to normal.

I hope that everyone had a great Thanksgiving. Our friends came over and celebrated with us. 

Now it is time to think: Christmas. Never a dole moment. In the next couple of weeks, I will have some great recipes.

But I like to hear from you ! Let me know what are your favorite recipes for the Holidays! I would like to post them for our readers.

A bientot,

Chef Dion

 

Happy Fall!

Bonjour,

Happy Fall to all of you! I will be having  knee surgery next week, and will be out for the next 8 weeks.

I wish you all a great Holloween!

 

A bientot,

Chef Dion