Celine's Cuisine

The scent of Guava reminds the French Antilles Martinique and Guadeloupe. I will never forget my first fresh Guava juice taken at Fort de France, Martinique Island.

It was during a warm afternoon after touring this live and colorful city, we sat down, me and my ( almost) husband at a Terrasse de Cafe, under a gorgeous Flamboyant tree. The scent of my juice was so powerful, I knew I will be addicted with this magnificient flavor. Each time I am drinking a Guava juice my body and soul fly to Martinique. One of the best vacation we ever had!
So when I went to my local Farmer’s Market last week I was overwelmed by this so delicious and powerful guava scent. I looked inside the basket at Ron and Eva Trethowan Organic Farm booth, and I saw a myriad of Guava fruits.
I bought some, having no idea how I will use them. This is one thing when you have a Cooking Blog you need to try, test and taste everything.

So last Saturday afternoon I decided to make some Guava jelly/ paste. While cooking it with a little of water, some lemon juice, sugar and Agar-Agar, I was in a Happy place and in a happy kitchen that was smelling like Paradise.
Once the jelly was ready I let it cool of, then put in a fridge.

Then I decide to make un petit pot with Organic Guava jelly- Organic yogurt- topped with Organic local Almonds. Et voila a delicious dessert, natural, simple and pretty too!

Date Night Couples Cooking Class
 
 Grab your partner and join me in making a meal that’s sure to be both romantic and memorable. Have fun together as you learn to create starters, sweets and everything in between–it’s the perfect date night.
Celine’s Cuisine designed a Date Night menu:
 
Sexy Bruchettas
Mouth-watering and Exotic wild mushroom risotto
Organic Chicken a la Normande -apples, creme Fraiche and Apple Cider
Decadent Chocolate soup with lovely heart shapped Creme Fraiche/ Cinnamon Sandwiches
Guests don’t need cooking experience to attend. Classes include cooking instruction by Celine, meal using the finest, freshest ingredients, copies of the recipes, and the camaraderie of cooking with your loved one and new friends.

Senior Center
Murrieta, California 92562
5-7 pm

 Friday February 12, 2010
 
Space is limited, please register by phone : 951 304 7275
 
or www.Murrieta.org

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. The challenge was separated into 2 recipes : Gluten-Free Graham Wafers and Nanaimo Bars , the sources were from 101 Cookbooks and www.nanaimo.ca

It was a quite a challenge at every level, since we do not know Nanaimo bars in France. Busy with my Cooking classes and my life, I awaited until the last minute to make those!

I followed the recipe but I used differents ingredients: I had no Vanilla Custard Power so I used instead marshmallow in order to have the right consticency.
Then for the top layer I used Nutella Halzenut spread. And I topped it with Chopped almonds and Heath sprinkles.
So to sum up it was a nice challenge, it was interesting to make my own Graham Crackers. I am not sure I will make these Nanaimo Bars again they are too heavy and rich , I do not think they look pretty. But one thing is sure I love their names!

For Gluten-Free Graham Wafers
Ingredients
1 cup (138 g) (4.9 ounces) Sweet rice flour (also known as glutinous rice flour)
3/4 cup (100 g) (3.5 ounces) Tapioca Starch/Flour
1/2 cup (65 g) (2.3 ounces) Sorghum Flour
1 cup (200 g) (7.1 ounces) Dark Brown Sugar, Lightly packed
1 teaspoon (5 mL) Baking soda
3/4 teaspoon (4 mL ) Kosher Salt
7 tablespoons (100 g) (3 ½ ounces) Unsalted Butter (Cut into 1-inch cubes and frozen)
1/3 cup (80 mL) Honey, Mild-flavoured such as clover.
5 tablespoons (75 mL) Whole Milk
2 tablespoons (30 mL) Pure Vanilla Extract

Directions:
1. In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.
2. In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.
3. Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.
4. Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.
5. Adjust the rack to the upper and lower positions and preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
6. Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.
7. Prick the wafers with toothpick or fork, not all the way through, in two or more rows.
8. Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.
9. When cooled completely, place enough wafers in food processor to make 1 ¼ cups (300 mL) of crumbs. Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs.

Nanaimo Bars
Ingredients:

For Nanaimo Bars — Bottom Layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
1/4 cup (50 g) (1.8 ounces) Granulated Sugar
5 tablespoons (75 mL) Unsweetened Cocoa
1 Large Egg, Beaten
1 1/4 cups (300 mL) (160 g) (5.6 ounces) Gluten Free Graham Wafer Crumbs (See previous recipe)
1/2 cup (55 g) (1.9 ounces) Almonds (Any type, Finely chopped)
1 cup (130 g) (4.5 ounces) Coconut (Shredded, sweetened or unsweetened)

For Nanaimo Bars — Middle Layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
2 tablespoons and 2 teaspoons (40 mL) Heavy Cream
2 tablespoons (30 mL) Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)
2 cups (254 g) (8.9 ounces) Icing Sugar

For Nanaimo Bars — Top Layer
4 ounces (115 g) Semi-sweet chocolate
2 tablespoons (28 g) (1 ounce) Unsalted Butter

Directions:
1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.
2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.
3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.

After a terrible and exhausting week, with non-stop heavy rain, flooding and roads closed it was hard to imagine,  I will be able to conduct the “From Farmer to table: Farmer tour and Organic Cooking class”  at Mary Phillips Senior Center Temecula. Because the class was sold-out within a few weeks, I was determine to conduct it!
When I wake up  Saturday morning it was all sunny and the little birds were singing!
For my class, I met for the first time Amber who relocated from San Diego, a charming young couple Michelle and Robert who relocated from Florida- the class was in fact Robert’s Birthday gift.

I knew already Kathy, Ethel, Mary, Linda and Cherryl from a previous Yoga Retreat I joined, it was organized by Deb the owner of Yoga for Life in Temecula. She was the one who proposed to her students to be a part of  my Organic Cooking class, a natural contination for a healthy body and soul. Furthermore, January 23 rd, was “Yoga Day” and the combination between Yoga followed by Market’s tour and then the cooking class, with a beautiful sun what the perfect way to start the week end. I am so glad you all came.

I want also to thank all the Organic Vendors we met at the Saturday Old Town Temecula Farmer’s Market, and who took the time to answer to all our questions. Everytime we were stopping at a booth and asked questions,  other people also stopped in order to listen too and to receive explanations from the vendors. It was a very educational and pleasant tour.
Here is the list of some of them, I really encourage you to visit them next time you are going to the Farmer’s Market.

Megan Mc Dowell from MM Livestock co
The best Certified Natural Grass-Fed Beef, Lamb, pastured chicken and pork. Megan is a great farmer and business woman, always there for you.

Ron and Eva Trethowan Organic Farm, they display the most original and unusual fruits, Eva makes somptuous dried fruits, jelly, Flavored tea and perfumed salt… and much more. Plus their booth is the most beautiful you can find on site. Eva and Ron are always there to help you to chose the best fruit and  they know how to cook well so do not hesitate to talk to them. I already wrote an article last summer.

Cathy Ranch from Ray’s Ranch of Temecula has such a warm personality, she is passionate by her ranch and as a Beekeeper she proposes the best Honeys. Her free-range eggs are delicious, I usually buy my citrus there also. Soon she will have fresh Goat milk and cheese I can’t wait!

Then I discovered few weeks ago Maciel Family Farm, they provide great greens, lettuce, salad, beets and more.

For delicious Walnuts, red walnuts and Almonds I stop only at Terra Bella Ranch, Jeff Alves is a wonderful man and his nuts are delicious. I am using a lot of nuts in my cooking unfortunately a lot of people are allergic to them!

We should be thankful to these wonderful people who feed us with the best produces, they work hard, everyday, 7/7, 365 days, sunny or rainy day!

If a Guided visit of the above Farms, Ranch interest you, let me know I can organize a visit on demand for a small group.

Now do you want to know, what was our Market Menu of the Day?

- Creamy Organic Cauliflower Soup served with Goat Cheese Croutons (with a suprise Ingredients , sorry only my students know about it…)
- Organic green salad with Asian pears and Clementine Vinaigrette
- Grass-fed ground beef Briouats with Phylo dough
- Orange -Olive oil cake  and Mini- muffins with its vibrant Citrus salad with honey and dates

Few months ago, I decided to leave the Daring Baker challenge by lack of time. At this time, each month challenge was really a challenge because each creation was made at the last moment and I did not have any pleasure being under stress. My date was not fun. Even if I learned amazing new and different Baking techniques and if I met amazing people via it, I could not stay.
Then recently my life became more organized and I became nostalgic about my old DB challenges so I decided to return to it. It was with opened arms that Lisa and Yvonne, the two talented co-founders, accepted my comeback.

Today, The Daring Bakers span the world as bakers of all nationalities come together once a month to try something new in the kitchen!

Now their new name is the Daring kitchen

including the Daring Bakers and the Daring Cooks. For 2010 I decided to join both Challenges!

The January 2010 DC challenge was hosted by Cuppy, and she chose a delicious Thai-inspired recipe for Pork Satay with Peanut Sauce from the book 1000 Recipes by Martha Day.

I love Thai food and since my come back was approved only 2 days ago and when I realized that I had everything I need to make this challenge in my pantry and in my fridge I decided to do it.

I opted for the Chicken Satay.

I marinated my chicken breast for 10 hours.

The focus of this challenge is to marinade.

1/2 small onion, chopped
2 garlic cloves, crushed
1 Tsp chilli paste
2 T ginger root, chopped (4 cm cubed)
2 T lemon juice (1 oz or 30 mls)
1 T soy sauce (0.5 oz or 15 mls)
1 T fish sauce (0.5 oz or 15 mls)
1 tsp ground coriander (5 mls)
2 T vegetable oil (or peanut or olive oil) (30 mls)
1 pound of  chicken (16 oz or 450g)

Directions:
1.  chop onions, garlic, ginger and peppers really fine then mix it all together in a medium to large bowl.
2. Cut chicken into 1 inch strips.
3. Cover chicken with marinade. You can place the chicken into a bowl, cover/seal and chill, or place the whole lot of it into a ziplock bag, seal and chill.
4. If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before preparing skewers.
5. Gently and slowly slide meat strips onto skewers. Discard leftover marinade.*
6. Broil or grill at 290°C/550° F (or pan fry on medium-high) for 8-10 minutes or until the edges just start to char. Flip and cook another 8-10 minutes.

* If you’re grilling or broiling, you could definitely brush once with extra marinade when you flip the skewers.

Peanut sauce

3/4 cup coconut milk
4 Tbsp peanut butter
1 Tbsp lemon juice
1 Tbsp soy sauce
1 tsp brown sugar
1/2 tsp ground coriander

Mix dry ingredients in a small bowl. Add soy sauce, chilli paste, Rice Vinegar and lemon, mix well.

Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often. The peanut sauce literally takes 2 minutes to stir together on low heat (all you’re doing is melting the peanut butter, really), so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat later.

Verdict:  it was delicious and very easy to make.

I made sticky rice with it, this dish was rich and refreshing at the same time.

The marinade can be done with other ingredients and the Peanut Sauce is a sure staple when cooking something exotic.

The picture was taken inside with a poor light at night… so I appologize for the lack of quality

Chocolate cake made with Belgium Chocolate

I am a  Real Chocolate lover, or Chocolate addicted. I can’t live without it. I like dark chocolate. Strong dark chocolate in any form: Hot Chocolate, Chocolate bars, Chocolate mousse, Fine Chocolates…. For years I have been looking for the perfect Chocolate cake. Every the time I am disapointed when I get a chocolate cake in a restaurant , cofee shop or pastry Shop.

So I decided to make my own. I wanted it perfect,  smoothy, velvety, melting in my mouth…Few months ago I made it. It was the ONE!   Now every time I need to bring a dessert for a diner or Party, I make this Chocolate Cake.
The last time I made it, it was around Christmas. During that time  I just  finished my made Homemade Mendiants and Orangettes fine chocolates, so I decorated my Chocolate cake with them. I also topped it with homemade Butterscotch and  sprinkled it with  some Heath bar…D-E-L-I-C-I-O-U-S.

This chocolate cake is a part of my new Cooking Class session called: Chocolate Lovers!

Want to know when this class in on? Check the section Cooking Classes Calendar.

When I came out with the idea of a Christmas Culinary Mini-Camp ( 3 mornings 1.5 hours each class) in partnership with The City Of Murrieta ( Community and Recreation Services), we had no idea how it will go and if this Culinary mini-camp will be possible. It was a last minute challenge, parents already made their Holidays plans so we did not know what to expect.

In fact, it was a huge success 11 kids joined the camp, we made Chicken Pot Pie, Winter fruits en papillote, Mendiants-Granola chocolates, Oranges- cloves ornaments, mini Cramberries Muffins, Palmiers cookies with dark chocolate chips and Sweeden Sugar, and more Palmiers Cookies with Cinammon and orange!  The Goodies were displayed in a lovely Basket. Each kids presented their own basket to their family, then received a Diploma of Achievement and “My Fisrt- Cookbook/Notebook” filled with the recipes we used!

On the last day before starting the Session, Kaitlyn one “Litte Chef” who joined previous Celine’s Cuisine Cooking classes gave me this  Merry and Loverly Thank You note ,That I wanted to share with you!

Thank you Kaitlyn you were such a great assistant in my class and your smile was always there to remind me how you and all the kids love my cooking Classes.

Thank you to all kids who Joined my classes! It was a great class and each of you was a wonderful Little Chef!

Happy Holidays everyone!!!

Upon a large demand 2 other Culinary Mini- Camps are now scheduled for January 4-January 6, 2010, please register on line at http://online.activenetwork.com/murrietaca/Activities/ActivitiesDetails.asp?ProcessWait=N&aid=457

My chocolates are an artisanal combination of nuts, candied fruits, granola, caramel and chocolate you won’t soon forget.

C. Chocolates are now available for a limited time only at Murrieta Cooks Fine Kitchenware store in murrieta, through mail order, through this website.

Orangettes:  Dark Chocolate-Covered Oranges peels

Mendiants: Dark chocolate with roasted almonds, halzenuts, pistachios, raisins and candied orange peels.

Pecan Pralines Granola Rochers: Clusters of Granola made with oats, pecans, maple syrup )and Pecans covered in dark chocolate

Celine's Signature Pralines bars and barks: made with halzenut pralines, caramel, covered in dark chocolate.

U.S.A  Bouchees: Rice Krispy with Marshmallow and dark or white chocolate

From $ 5.00 / per bag 1 selection

From $10 / per Box make your own selection mix and match

Made in small batches to ensure freshness. Carefully crafted by hand — the only way to get them so chunky — these luxuriant creations are so rich you’ll be tempted to put some aside for later. But you’ll find that’s impossible.
70% Cocoa Content Dark Chocolate Bars. Pure Belgian chocolate. All Natural and Organic.

Last month I hosted another Cooking  with Trader Joe’s Cooking Class in Murrieta.  When last year, I thought about  new cooking classes I wanted to introduce  to the Community. A class using only Trader Joe’s products was obviously a great option,  since during most of my Cooking Classes I am using Trader Joe’s products. For the last class Margaret, Valerie, Angela ( At the time I am writting it she is in Paris, having delicious breakfast with croissant et Cafe au lait!), Alicia, Angela and Jenny join this fun class. And as usual it was a fun evening, everyone was chatting, laughting, teaking turn in watching things cooking on the stove, or working on their own creation and cleaning. This time the  menu was oriented “Autumn flavors” and I have to say it was a great menu !

We started with my famous Goat cheese crostini topped with fresh chives. Then we made a Endives salad, with toasted halzenut, fresh pears with an Orange vinaigrette. It was ligh, refreshing and crunchy a really good combination. Then we made a Mushroom Risotto with Wild dried Mushrooms and fresh white mushrooms. A very nice combination and warm dish. Then we made Sole filet en papilotte with only white wine, fresh chives , herbs and lemon, salt-pepper.

Then came  the dessert . I am always amazed that people have still room for a dessert because we had quite of food during this class!

We made Brioche -Almond served with Dark Morello Cherries. It was something unique and really delicious. Since we had some white wine left from the Risotto we finished it.

A special Thank You to Trader Joe’s Temecula CA, and especially Michael the new manager who offered for free some of the Items used during the class.

After having a Trader Joe’s class with me, stop by to TJ’s store and tell  the manager and his crew that you had a cooking class with Trader Joe’s!

During my Happy and Healthy Halloween Cooking Class we made:

- Popcorn balls with chocolate chips, health bars, and marhsmallows

- Crunchy Creepy  Chocolaty spiders

- Halloween Pretzels

- Edible Eyeballs