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Pain Perdu…. Real French Toasts

blogfoodrelated-0101During my childhood my mother was making Pain Perdu or French Toasts with one-old day bread for our 4-Heures – Tea time- Snack time. In our family we never throw away bread we used toasted with butter, jam or chocolate powder, for homemade croutons, or pudding. It was rare we had Pain perdu in the mornings as it is served in the States. No in France, Sunday mornings are dedicatd to Croissants and baguettes, everybody meet at his favorite Bakery on Sunday mornings to buy fresh, crispy Baguette and croisssants put in delicate white paper bags… Ususally around 8-9 am there is a queue in front of the Bakery..
Thanks to Trader Joe’s we now enjoy in our Californian Home hot croissants and hot Chocolate croissants on week ends
But this morning none were left and I had some bread left I decided to make some French Toasts the way we make them in France: we do not pour Maple Sirop on it but we sprinkle tons of sugar!

PAIN PERDU or FRENCH TOATS ( 4 servings)
4 eggs
6 tbsp. milk
6 tsp. vanilla
1 cup white sugar
8 slices bread cut in half
2 tbsp. butter

Combine egg, milk, vanilla in large flat bowl. Mix well.
Place bread in bowl and let it soak up egg mixture on first side then the other.
Heat the butter in a skillet and fry the soaked bread until golden and little brown.
Put the bread on a plate and sprinkle tons of sugar!

I like it with my Dark Coffee with a dop of heavy cream, my husband dips “trempe” his “pain Perdu” into his coffee!

blogfoodrelated-011

NB.I saw that my friend Laurie from Dalla Mia Cucina
posted Week end Cinnamon Buns for breakfast. Both of us wanted the perfect breakfast for a perfect week end!

Not that new

For 2 years I had a blog with Blogger under http://celinescuisine.blogspot.com/, it was a happy and quiet relationship for a while, but lately I was frustrated about the way my Blog looks. So after a little search and a lot of advices from my DH I decided to switch to WordPress.

This is always exiting to lauch a new Blog or Website or business. You have plenty of new ideas, big dream for having THE perfect Blog,Web with tons of faithful readers, customers… let’s see how I going to improve  my way of Blogging.

You still can consult my Archives under my old blog, today is only the first step, I will transfer the files soon.

A bientot,

Make Sunday, Crepes Day!


Sometimes routines are good. I do not have really routines when I cook for my family. I have a Menu for each week and I make my Shopping list before going to the grocery shop and Farmer’s Market, but if I see beautiful Artichokes, Spinach, cauliflower, Organic meat, fresh eggs I may end up buying them to add up into my menu!
But since we moved to our new house I instored a Crepes Day! This is so great, easy, delicious and fun!
Every Sunday morning I make the Crepes batter, then put the batter in the fridge, and then around 5-6 pm I am starting to cook them.
The smell of Crepes in the pan … is so yummy and addictive! No need to call everybody to have them ready to eat they asking about the crepes as soon as they smell them.Then everyone can fill them up with what they want it can be sweet or Savory or both! Crepes are so versatiles. My husband like them with sugar, my kids with Nutella, I prefer mine folded into squares stuffed with Gruyere… and then the last one with sugar and cherries or any fruits …
I know when kids are all grown up, they will remember Sunday as Crepes day
We have them with hot cocoa, or Cafe au Lait. My husband is the one crazy about Crepes I never make enough, he can eat 10 in a row and not getting any pound!

French Crepes
3 eggs
1-1/4 C. flour shifted
2-1/4 C. milk
2 Tbsp. melted butter, plus more to cook the crepes in
1 tsp. salt
Preheat a pan (Crepe pan or an 8 inch non-stick pan) over medium heat. Mix eggs and a cup of the milk. Add in dry ingredients. Mix quickly. Add in the rest of the milk and melted butter; combine well. You can use also a blender. This is a very thin batter, not like pancakes. Set aside for at least 20 minutes
Put a generous bit of butter (I cut the end of a butter stick and roll it into my hot pan.) Once it is melted, pour about 1/4 cup batter into the pan. Let the Crepe cook for about one minute until golden, then flip and cook on other side about one minute . Can it be more simple that that?
Put butter in the pan each time you cook another crepes..

How do you like your crepes?

Falafel

When I was living in New York city I worked in the Village. One of my favorite place in the entire world, Everyday on my way to work, I passed by a little middle Estearn restaurant called Mamnou’s Falafel
the smell in front of the restaurant was very exotic. a friend of mine told me about this place and raved about their Falafel. Falafel??? I had no clue what it was… and actually I never stopped and eat at that restaurant, What a shame! Today some 15 years later I was craving for the smell I loved so much…
The actual origins of falafel are not certain; according to the Hebrew-language paper, Ynetnews, “A possible theory suggests falafel was invented some 1000 years ago by the Egyptian Copts, who brought it with them to the rest of the Middle East.”[3] Originally made with fava beans in Egypt, the dish later migrated northwards, where chickpeas were introduced instead.[2] The chickpea was used as a food item in the Levant before 4000 BC.[4]

I found a great Recipe on the New York Times

The classic recipe calls for Pita or flat bread, I used Flour Tortilla ( hey I live in Southern California! i stuffed it with , lettuce, fresh parsley, lamb sausage cut in small pieces and as a sauce I mixed TJ’s Greek Style yogurt, grated fresh garlic and their famous Organic Creamy blue cheese dressing!
Results? the smell in my kitchen was not the same as I am dreaming about, but when I put my nose just above them I could smell something great. The discovery of Falafel was worth it, it is very nutritious, exotic, and light and really good and tasty calling for a little Escapade in New York or Middle Eastern….

ARV IDYLL

I can hear you asking in front of your computer” What’s that???Arv Idyll I can’t even say it. Is is a new recipe from Celine’s Cuisine?
No I am not going to share a recipe today only some thoughts about my Ikea‘s China…

When it comes to china, plates, bowls, glasses and any accessories for my Kitchen this is hard to resist from Ikea’s Stores. I try not going to much because every time I go, I pick things I am not even sure I need but I love Ikea and the Scandinavian Atmosphere. Once, I stepped into their stire I am like Alice in Wonderland, I do not know if this is the smell of their Swedish meatballs or their Cramberries…..In my former life I am sure I lived in Sweeden, on a little island, surrounded by trees, wood , living in a small little white cottage. Everything inside is white too, the wooden floor, the table….Yes I love the Scandinavian Way of life ( the Good way because some people think that they drink and smoke too much) , a respect for the earth and nature, a simple, natural life, they ride bikes, they eat healthy, they have cozy homes for harsh winters, I like their decoration the old and the new style. And of my favorite Blog is still chez Larsson that I consult on a daily basis.

Today I wanted to share with you my daily China: Cream and Dark Blue, prefect for my little cottage… Bowls, Plates and soup plates.. so lovely on my wooden kitchen table with candles, linen napkins, raffia caraffe….
My pictures may look not warm and even little austere but my table setting is always warm and even funny ( forks placed on the wrong side…something is alays missing…). Our meals are always fun and active we play ” I spy” with the kids while eating, we play spelling names, we play with colors and shapes of food…
We do not use plastic plates or fork and not paper napkin… never even for pinic I bring sometimes heavy stuff but lately I noticed Bamboo picnic plates and forks..another post soon!

What is your Daily China?

My Daily China ARV IDYLL at Ikea

My new kitchen, my new home-office, my new life

My Home-Office


My Kitchen with my kids art display

One month ago we found a lovely house for rent, in the same City we have been living for 3 years already! It was love at the first-sight. As soon as I opened the beautiful Hacienda-wooden style front door I entered a dream house with huge windows, high ceiling, 3 fireplaces, beautiful wooden floor, an amazing garden with luxuriant trees and plants and a beautiful swimming pool ideal to cool off during the very hot Summer we can’t tolerate in the Inland Valley anymore, now the kids are getting older and they learn swimming.
We are almost settled and it is always a pleasure to live every second in this house. We all love it!
I have my Home office right in the Family room near the kitchen, when I open the French Door nearby I have a view on the garden and I can hear the birds singing, the water of the water pool… I LOVE it!
This should be the best place to work, write my new recipes, write new columns in local magazines and promote my business… stay tuned and I tell you more about it soon!

Daring Bakers- Feb challenge Chocolate Valentino with Classic Vanilla Ice Cream



My husband is the Ice Cream man in the family! He is the one who bought the Ice cream maker few years ago and it is him who has been in charge of incredible Orange Ice creams. But last year I had an amazaing Strawberry Sorbet experience at Chez Panisse and I started enjoying some ice cream/ sorbet creations .So I was happy to see the new Daring Bakers challenge with Vanilla Ice cream. I love this challenge no too demanding in the kitchen easy to realize with ingredients you have in your friedge and your pantry and at the end you have created someting that you may never have. This is why I love DB challenges because you make things you do not usually make.
So this morning I started to make the Ice cream since I needed few hours to freeze it. I knew right away that the Whipped cream with the egg custard would be fantastic and it was. This ice cream as so rich, creamy and delicious. The cake was a little dry I left it a few extra minutes in the oven but all together it was a pure delight!
Thanks Daring Bakers another lovely challenge I enjoyed tremendously!

THE RECIPES

Chocolate Valentino
Preparation Time: 20 minutes
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.

Dharm’s Ice Cream Recipe
Classic Vanilla Ice Cream

Preparation Time: 30 minutes

Recipe comes from the Ice Cream Book by Joanna Farrow and Sara Lewis (tested modifications and notes in parentheses by Dharm)

Ingredients
1 Vanilla Pod (or substitute with vanilla extract)
300ml / ½ pint / 1 ¼ cups Semi Skimmed Milk – in the U.S. this is 2% fat (or use fresh full fat milk that is pasteurised and homogenised {as opposed to canned or powdered}). Dharm used whole milk.
4 large egg yolks
75g / 3oz / 6 tbsp caster sugar {superfine sugar can be achieved in a food processor or use regular granulated sugar}
5ml / 1 tsp corn flour {cornstarch}
300ml / ½ pint / 1 ¼ cups Double Cream (48% butter fat) {in the U.S. heavy cream is 37% fat)
{you can easily increase your cream’s fat content by heating 1/4 cup of heavy cream with 3 Tbs of butter until melted – cool to room temperature and add to the heavy cream as soon as whisk marks appear in the cream, in a slow steady stream, with the mixer on low speed. Raise speed and continue whipping the cream) or use heavy cream the difference will be in the creaminess of the ice cream.

1. Using a small knife slit the vanilla pod lengthways. Pour the milk into a heavy based saucepan, add the vanilla pod and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavours to infuse
Lift the vanilla pod up. Holding it over the pan, scrape the black seeds out of the pod with a small knife so that they fall back into the milk. SET the vanilla pod aside and bring the milk back to the boil.
2. Whisk the egg yolks, sugar and corn-flour in a bowl until the mixture is thick and foamy. 3. Gradually pour in the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle hear, stirring all the time
4. When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.
5. By Hand: Whip the cream until it has thickened but still falls from a spoon. Fold it into the custard and pour into a plastic tub or similar freeze-proof container. Freeze for 6 hours or until firm enough to scoop, beating it twice (during the freezing process – to get smoother ice cream or else the ice cream will be icy and coarse)
By Using and Ice Cream Maker: Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker)

Sexy Paris Hilton eating an hamburger

I know there was a controversy about Paris Hilton eating a huge hamburger in a swimsuit. I am not offended.Not at all. And you?
Do you know when I am offended? When waiting at a red traffic light and on my side I can see someone seating in her car and eating in the most disgusting way its hamburger at 9 am in the morning…. Yesterday I watched that for 5 minutes… yes the red traffic light was pretty long and I was opset because I was late for an apointment. And from the angle of my eyes I saw this women ( she was huge… but this is the truth) eating and enjoying every bite of her hamburger, once in a whille she was cleaning up some driping sauce over her T-shirt. Yes I was offended. It made me sick. I think America can do better than that….

My Little So-Cal Sushine Salad


Rain, rain, Rain clouds, gray, black…. yes you are in Southern California and it is raining!
So I made a delicious simple salad yellow, and golden for a little sunshine in our plates!

Oranges, Dates and Hearts of Palm with Honey Citrus vinaigrette
-8 TO 12 ounces canned hearts of palm sliced
– 5 fresh dates cut in small pieces
– 2 fresh Organic Navel oranges peeled
– Fresh pepper

Honey citrus vinaigrette
– 1/2 teaspoon salt
– 1 tbspoon Olive oil
– 3 tabspoon fresh squeezed oarange juice
– 1 tbspoon Honey

In a medium bowl, add salad items and vinaigrette items. Toss until coated.
Arrange salad mixture on serving plates.

If you close you eyes when teating this salad you can go exotic… this is a salad you may eat in Morroco too where Palm trees, Dates and oranges grow everywhere a little like here in Southern California. Southern California as so much in commun with Morroco: same climate, weather, vegetation, even landscape….