I am so excited to conduct this Friday 8/ 21 a new Tapas Cooking Class in Murrieta, CA Raised in the French Basque Southwestern France
only few minutes from the San Sebastian in Spain, tapas have been a part in my life. Join us for this exclusive class.
Enjoy learning how to cook up to six different Tapas recipes of the Spanish cuisine and get some tips to improve your cooking skills. Impress your friends back home, offering them a Tapas dinner cooked by yourself.
The name tapas, meaning lid, etymologically talking refers to the usual bartenders practice to cover every glass of wine with a piece of food protecting the beverage from flies. There is a story behind each tapa. Since then, tapas have become a trend around the world. Now a days, they are served in the World’s best restaurant and to the most demanding gourmets.
Learn how to cook the original Spanish tapas. Get tips to improve your cooking skills from professionals while enjoying drinking ( sorry no alcohol) and eating. Cook alongside a partner a seasonal list of six traditional and tasty tapas. Tortilla de Patatas (Potato Spanish omelet), Tuna bell pepper turnover; spicy roasted almonds; garlic mushrooms; or Catalan tomato toasts” are some of the delicious recipes you can learn in this one and half hour tapas workshop. Not previous cooking experience is required, since each participant cooks with a partner and at their own pace.
After cooking, taste your creations and chatting with your friends and family.
Register on line at www.murrieta.org or in person at Murrieta CSD 41810 Juniper Street Murrieta CA 92562 and then join me
If your kids like watching the Food Network, have an interest in food preparation, or occasionally utter, “Mom, I want to be a chef!” –my kid-friendly hands-on cooking camps are an inspiring idea.
Summer can be the perfect opportunity for your children to learn how to bake and cook from scratch. No need to send your children to San Diego or LA. Right here, with the City of Temecula and the City of Murrieta, from June 8 to July 9 2015, I am conducting 18 culinary camps for children (6-15 years old).
During these camps, all levels are welcome and together kids have fun learning new skills, trying new foods, team building, and sharing delicious food with other kids.
Baking Camp making French macarons
Each day of camp will focus on a theme incorporating a variety of fresh ingredients without compromising what kids like to eat, and of course, having fun.
All kids will have great time while gaining confidence in the kitchen and even discovering a real passion for cooking. During these camps, kids whip recipes while learning: a pinch of math, world geography, health, culture, science and above all will have a lot of fun! Not only do the children get to taste their creations, they learn about nutrition, they receive a diploma, along with the recipes of the dishes they made.
Camps have daily/weekly themes, which may focus on location-specific cuisines or on skills and techniques.
Spaces are still available and registrations are taken until the camps are full.
These camps are held at local Community Centers kitchens
– Murrieta: CSD 41810 Juniper Street Murrieta –Registration online : Murrieta Registration
– Temecula TCC Temecula Community Center 28816 Pujol street Temecula – Registration on line Temecula Registration
or call (951) 240 4266 today!
CAMPS IN MURRIETA
Baking Camp 23401 6/15 to 6/18 – 9:00am – 10:30am
Cooking Camp 23402 6/15 to 6/18 – 10.45am – 12:15 am
Cooking Camp 23408 7/13 to 7/18 – 10.45am- 12:15 am
Baking/Cooking Combo Camp 23405 -6/29 to 7/03 – 9:00 am – 10:30pm
Master Chefs camp- 23403: 6/22-7/3 1:00-2:30pm
Master Chefs camp- 23403: 7/6-7/11 1:00-2:30pm
Cupcake war camp 23404: 6/22-7/3 3:00-4:30 pm
Cupcake war camp 23407 7/6-7/11 3:00-4:30 pm
CAMPS IN TEMECULA
French Pastries : June 8-11 8:30 am to 10:30 am
French Pastries : June 15-19 1:30 pm to 3:30 pm
Cookies, Cakes , Brownies : June 8-11 1:30 pm to 3:30 pm
Cookies, Cakes , Brownies june 29- july 2 1:30 pm to 3:30 pm
Cupcakes war: June 22-25 11 am – 1:00 pm
Cupcakes war: July 6- July 9 8:30 am to 10:30 am
Around the world June 8-11 11 am – 1:00 pm
Around the world june 29- july 2 11 am – 1:00 pm
Junior master chefs June 22-25 8:30 am to 10:30 am
Junior master chefs July 6- July 9 11 am – 1:00 pm
Feedfeed.com is an amazing network for foodies all over the world. This site shares pictures and recipes made by enthousiasts and talented foodies. When Monday morning I received a note that my crostada has been chosen and will be featured on their website I was over the moon… especially on Monday morning….<a href=”http://feedfeed.info/list/post?id=415027″</a>
Caramelized Shallots, Leeks, Medley Mushrooms, Crême Fraîche And Gruyère Crostada-galette
Once a month I meet my students at local Temecula Farmers’market. We tour it. I introduce my students to my favorite farmers & ranchers. We buy fresh ingredients then we cook and share a feast together. Savory tarts are my weakness . I love them. The picture is not great…. But This caramelized shallots, leeks, and medley mushrooms, crême Fraîche and gruyère crostada-galette was I have to say. pretty amazing .
PART I / Pie crust / single pie for the bottom of the crostada
· 1 1/4 cups all-purpose flour, plus extra for rolling
· 1/2 tsp salt
· 8 Tbsp unsalted butter, very-cold, cut into 1/2 inch cubes
· 3 to 4 Tbsp ice water, very cold
1 Cut up a stick of butter into small (about 1/2-inch) cubes, and put it into the fridge for 15 -30 minutes.
2. Place the flour, salt, in a bowl and combine well. Add the butter cubes and mix butter into flour resembles a coarse meal/sand.
3 Add a couple of tablespoons of ice cold water mix well with your fingers. Then add more ice water, slowly, about a tablespoon at a time until the mixture begins to clump together (when you pinch some of the crumbly dough and it holds together: it’s ready, if not, add a little more water and mix again). Try to keep the water to a minimum so add little by little and check.
4 Remove the crumbly mixture from the bowl and place on clean surface. Use your palm to press the crumbly dough together and shape into a disc. Work the dough just enough to just bring the dough together. Do not over-knead or your crust will end up tough. Sprinkle the disc with a little flour on each sides. Wrap the disc in plastic wrap and refrigerate for at least 1 hour.
5 When you are ready to roll out the dough, remove the disk from the refrigerator and place on lightly floured parchment paper and cover with more parchment paper.Let it sit for 5 to 10 minutes to take just enough of a chill off of it so that it becomes easier to roll out. Sprinkle some flour on top of the disk. Using a rolling pin, roll out the dough to a 12 inch circle, to a thickness of about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below if necessary add a few sprinkles of flour to keep the dough from sticking. Place the dough (still on parchment paper) on a baking tray and start to work on the filling.
PART II: Filling
· 2 leeks, clean and finely sliced
· 2 cups mushrooms cleaned ( I used medley mushrooms one bag from local Farmers’ Market) and roughly chopped
· 3 shallots peeled and thinely sliced
· 1/3 cup crème fraiche
· ¼ cup grated Gruyere Swiss Cheese
· Olive oil
· 1-2 tsp white sugar
1. Preheat oven to 375F.
2. In a saucepan add 2 tablespoon of olive oil and heat on medium heat, when hot add the leeks, season with salt and pepper stir every few minutes add some water if too dried. Add the mushrooms and cook for a few minutes ( do not over cook your mushrooms). Turn off the heat. Set aside.
3. Meanwhile in another saucepan add olive oil and when hot add the shallots. Stir.When golden and soft sprinkle 1-2 teaspoon of sugar and stir cook until amber/ caramelized. Add this to the leek- mushroom mixture. Season with salt and pepper. Add some crème fraiche and cheese, mix. Set aside
PART III : Assemble
4. Spread the mixture on the pie crust ready and fold borders of pie crust all around like a rustic crostada or galette.
5. Place in the oven for 35-40 minutes or until the crust is golden.
Nb. Can be eaten warm or at room temperature. Delicious with a Kale and fresh herbs salad on the side.
I just love to conduct kids culinary camps. This is so much fun for me as an instructor and for the kids who join the camps too. We talk about healthy eating habits, organic vs conventional produces, science and create from scratch using real eggs, milk, flour, sugar and not from a box or can the most delicious desserts and sweets. The best part is to taste everything we make. Between each baking we play games and have fun.
We had so much fun baking treats, desserts from scratch during last Spring Break in Murrieta, CA. We made the following:
– Cinnamon shortbreads
– fresh organic lemonade
– birthday cake
– chocolate chips cookies
– chocolate banana muffins
One lil’ pastry chef Alyssa turned 9 . It was the perfect opportunity to make together a real cake from scratch. We decorate with homemade whipped cream and fresh strawberries. nothing was left.
I just hope all these kids we make all the desserts they learned during the camp ( recipes are emailed to each participant).
Can’t wait to see you all for my new Summer Camps : Baking, cooking, baking-cooking combo, master chefs…..starting June 13 to July 13, 2015
MURRIETA COOKING CLASSES REGISTRATIONS
www.murrieta.org and (951) 304- 7275
For more details about my cooking classes visit http://www.celinescuisine.com/cooking-classes/cooking-classes-calendar/
BAKING CAMP TEMECULA – WEEK ONE
MASTER CHEFS/ TEMECULA / WEEK ONE
bravo to TEAM A and TEAM B . The theme was “Make a brunch” both teams were amazing.
TEAM B won for nice presentation,great taste, origininality.
TEAM A made amazing pancakes from scratch no recipe.
AMAZING…. see you all in Summer Culinary Camps
MASTER CHEF TEAM B ***** WINNER*****
MASTER CHEF TEAM A
cream puffs with light vanilla cream filling
During these camps, kids whip recipes while learning: a pinch of math, world geography, health, culture, science and above all will have a lot of fun!
Not only do the children get to taste their creations, they learn about nutrition, they receive a diploma, along with the recipes of the dishes they made.
Camps have daily/weekly themes, which may focus on location-specific cuisines or on skills and techniques.
Spaces are still available and registrations are taken until the camps are full. Some Camps are Monday to Thrsday for 1.5 hours per day .
WINTER BREAK KIDS/TEENS CULINARY CAMPS- Murrieta
Cooking & Baking 6-9 years # 23066- $80.00
Monday 01-05-2015 – 01-08-2015 9:00AM – 10:30AM – Murrieta Community Center
Kids & Teens Master Chef 9-15 years – # 23067- $80.00
Monday 01-05-2015 – 01-08-2015 12:00PM – 1:30PM- Murrieta Community Center
Kids & Teens Cupcake War Camp 9-15 years # 23068- $80.00
Monday 01-05-2015 – 01-08-2015 1:45PM – 3:45PM- Murrieta Community Center
All details are on line. Registration is opened.
We are two foodies. We never met in real life. We met via Instagram IG and we connected right away. We love cooking / baking. We live on East (Asmaa) and on West Coast ( me celine) of USA. We are francophile ( me born/raised in France and Asmaa born/raised in Morocco) for the second time we have decided to collaborate together into a Cooking/Baking project via Instagram.
Last June I opted for a Paris Brest, this time Asmaa opted for a Merveilleux. It was a great challenge and a few people decided to join this challenge.
We hope this one will get more people to oin you are welcome to participate.. it is fun, and deliccious and everybody can do it..
If you decided to join this challenge and share on Instagram -IG tag us : #homemadeACe and #celinescuisine #theglobaltaster
You can follow us on INSTAGRAM -IG :
Asmaa Lahlou Aka The Global Taster.
Celine Cossou Bordes Aka Celine’s Cuisine
So today I am sharing with my lucky followers, fans or readers an amazing Dessert Recipe for Merveilleux.……
It’s delicate, covered with small specks of chocolate or nuts or sprinkles, some whipped cream,filled with crispy meringue and come together to form a dessert that has been a tradition of northern France and Belgium for years. It’s called a “Merveilleux,” and it is pure heaven- bliss in your mouth at the first bite.
In France, pastry chef Frédéric Vaucamps called Fred is known for creating the most popular and amazing traditional Merveilleux. Native to the north of France in Lille, Fred has created a revolution with the Merveilleux that has increased popularity across France, and in other parts of the world too.
From France, to New York, to Los Angeles, and to Beverly Hills, the Merveilleux has begun its route into American desserts trendiness after the French Macarons, Canneles….
Ready to indulge…..??? here below is the recipe.
Makes about 10-15
• 3 large egg whites
• 1/4 teaspoon cream of tartar or few drops or lemon juice or pinch of salt
• 3/4 cup superfine or caster sugar (NB take granulated white sugar and process it for about 30-60 seconds in a food processor)
• 1/4 tsp extract ( any you like I used Mango)
1. Preheat oven to degrees 150 F and place the rack in the center of the oven. Line a baking sheet with parchment paper.
2. You can form the meringues with a pastry bag fitted with a 1/2 inch plain tip, or use two spoons to make the meringues.
3. In the bowl of your electric mixer, with the whisk attachment beat the egg whites on low-medium speed until foamy. Add the cream of tartar/salt/lemon and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks. Beat in the extract if using.
4. Before placing the meringues on the cookie sheet, you can place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding. Transfer the meringue to a pastry bag fitted with a 1/2 inch tip. Pipe 2 1/2 inch rounds of meringue and pipe in rows on the prepared baking sheet. Make discs shapes.
5. Bake the meringues for approximately 1 1/2 to 2 hours, rotating the baking sheet from front to back . The meringues are done when they are white and crisp . For best result, turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying several hours or overnight.
Chantilly or Whipped cream
• 2 cups heavy whipping cream
• 2 -4 tbsp icing sugar
1. Before whipping the cream, place your bowl and whisk into the refrigerator or freezer to chill. You will get the best results if all of the tools and ingredients are cold.
2. First, measure out the sugar, and cream. Make sure the cream is very cold.
3. Remove the bowl and whisk from the refrigerator. Place the cream, sugar inside the bowl and begin to whisk.
4. While whisking, make sure to scrape the sides of the bowl periodically to ensure all of the sugar is being incorporated. The sugar needs to dissolve as you whisk so the whipped cream is not grainy.
5. Whisk rapidly back and forth until the desired peak has formed.
6. Once the cream has been whipped, it needs to be used as soon as possible It can be refrigerated for a short period of time, but it is best to whip it just before serving.
Toppings: shaved chocolate, sprinkles, grounded nuts…
Place your topping on a plate.
Take one meringue spread some Chantilly on it to cover it then add a second meringue and top it like a sandwich.
Spread Chantilly on the top then on the side to cover it completely.
Roll and coat gently the merigues/ Chantilly with the topping of your choice rolling on the plate.Press a little.
Place in paper cup and place in the fridge for a few hours.
Better to be eaten the same day.
I have to tell you, Cheesecake is one of my favorite American Dessert. But it can be a pretty heavy dessert; I like to eat my cheesecake with some earl grey tea milk tea during tea time.
I think the first time I saw Japanese Cheesecake ( also called Soufflé Cheesecake) was on Pinterest and I was under the charm of these fluffy light cheesecakes pictures. So I decided to make my own… a light as a cloud , as a fluffy cheesecake sounded really good.. no?
So after searching on the web, I found a great recipe on “just one cookbook Blog ” blog. I really like this blog, you should visit it if you like Japanese food.
So I adapted the original recipe I did not want to use rum since my kid will eat some ( I used lemon zest instead) and I like the lemon flavor of this cheesecake it makes it very unique. I had not Apricot preserve but a delicious homemade Quince jelly that I use as a syrup on my pancakes, crepes, ice cream…Actually I can’t give you the recipe of this Quince syrup because I attended to make Quince jelly but I cooked it too much it became more like a caramel, so I use it I add some water to make it more liquid/syrup style.
I really invite you to make and try this amazing cheesecake. Believe me it will be the best cheesecake you will ever taste. I promise.
JAPANESE CHEESECAKE RECIPE ( Adapted from “Just one Cookbook” )
Serves: 9-inch cake
• 400 g (14.1 oz) cream cheese, at room temperature
• 60 g (6 Tbsp.) granulated sugar
• 60 g (4 Tbsp.) unsalted butter, cut into ½” (1 cm) slices, at room temperature
• 6 large egg yolks, beaten, at room temperature
• 200 ml heavy whipping cream, at room temperature
• 10 ml (2 tsp.) lemon juice
• 2 tsp organic lemon zest
• 80 g (8 Tbsp.) all-purpose flour
• 3 Tbsp. homemade Quince jelly + 1 tsp. water
For Meringue/ fluffy White eggs
• 6 egg whites
• 100g (10 Tbsp.) granulated sugar for meringue
1. Keep cream cheese, butter, egg yolks, and heavy cream at room temperature.
2. Lightly grease the bottom and sides of a 9″ (23 cm) spring-form pan with cooking spray or butter and line with parchment paper. Wrap the base of the cake pan with aluminum foil (preferably with extra-large heavy duty foil)
3. Preheat oven to 320F (160C) degree.
4. Start boiling water.
5. In the bowl of the electric mixer, beat cream cheese and sugar on medium-high speed until smooth
6. Add the butter and mix until thoroughly incorporated.
7. Add the egg yolk and heavy cream and mix well.
8. Add lemon juice and zest and mix until the batter is very smooth.
9. Sift the flour twice.
10. Add the flour all at once and mix well.
11. Transfer the batter to a large bowl. Wash the mixer bowl and dry completely.
12. Meringue: beat the egg whites until stiff peaks form. In the bowl of electric mixer, whip the egg whites on medium low speed (speed 4) till opaque and foamy and bubbly. Then add ⅓ of the sugar at a time as the mixer runs. Once all of the sugar has been added, increase the mixer speed to high (speed 10) and whip for approximately 4 minutes, until the meringue has doubled in volume and is thick and glossy.
13. To test for stiff peaks, the peaks should stand straight up when you lift up the beaters. The whites should not slide around. If the meringue has not reached the desired consistency, continue whipping at high speed for another 30 seconds, then stop and test again. Once the egg whites are over beaten, they can’t be used for the recipe.
14. Add ⅓ of the meringue to the batter and mix well first.
15. Then add the rest of the meringue all at once and fold it in (not mix this time).
16. Pour the batter in the cake pan and then drop the pan from 2-3″ (5-7 cm) high to the countertop to remove any air bubbles.
17. Place the cake pan in a large roasting pan and pour 1″ (2.5 cm) of boiling water in the roasting pan. Place the baking pan in the middle rack of the oven. Bake at 320F for 60 minutes or until light golden brown. Then reduce temperature to 300F and bake for another 30 minutes.
18. When a wooden skewer inserted in the center of the cake comes out clean without wet batter, turn off the oven. Let the cake sit in the oven with the door slightly ajar for 15 minutes. Remove from the oven. Take out the cake pan from the roasting pan, and let it cool on a wire rack.
19. in a small bowl, heat quince syrup and water in microwave for 30 seconds and spread the jam on top of the cake. When the cake is completely cool, take it out from the pan and refrigerate for a few hours before serving. Cut the cake with warm knife (run a knife under hot water and wipe off completely before each cut).