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I love to find good bargain. Don’t you? I love coming back home with great stuff and not having spent a fortune. Before moving to the surbubs I had no idea what stores like Target, TJ max, Dollars tree, or 99 cts looked like. I don’t remember having these kind of stores dowtown New York City. May be they have them now. Because our poor economy people are looking to buy bargains, these stores are really great! If you do not know them you should check them out.
This morning I was hunting for new large plates that I can use during my Cooking Classes and for my Blog’s pictures. I stopped at T.J Max. Have you checked this store already? Ours, was renovated a few month ago and everything is now neat and organized. They have great clothes, tops, pants, dresses everything is really great for half the price you can buy it elsewhere and they have Designers clothes too.
I went to their “kitchen and cuisine” section and it was hard to retain myself I wanted to buy everything from their Sarabeth’s Jam and preserves to amazing Halzenut, Truffle, Walnuts oil to their Balsamic figs vinegar. I got a tiny jar of Truffes d’ete ( Italy)…
Not sure how I am going to use it ( stay tunned!) I may use it for my sramble eggs or fresh fettucines! I will post it soon.
Then I fell in love with georgous and so fine tea cups from Calvin Klein. My husband and myself discovered Calvin Klein at Bergdof Goodman 5th Av during Summer 1993, just before our wedding, my husband loved all his men clothes collection. Then later CK started woman collection and then a home collection. His boutiques are out of this world. I love his linen, his tablecothes, his dinnerware…so perfect, and beautiful and simple.
So when I saw this morning these georgous tea cups I had no idea they were from Calvin Klein. But I loved their shapes and simplicity. I thought they may be from Royal Douton ( England) or something like that.I looked at the back of the cup and saw CK name. And what a bargain the retail price is for $ 45 and I got it for $ 6.99! I grabbed them they were the last one. I love fine tea cups sorry I can’t drink my tea or coffee in those thick cups or mugs , my lips want something fine and thin.
I think they are so perfect!
Then I noticed colorful yellow painted large plates and another one smaller, with more subtil grey colors.
These large plates will be perfect for Summer dinner al Fresco!
Total of my bargain? $ 20.99
Tell me about your bargain stories.
     
The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking.
Passionate about Baking
They chose Tiramisu as the challenge for the month.
Tiramisu has been a very popular dessert pretty easy to make. The problem about homemade Tiramisu is that you need to use raw eggs, the only way for me is to get my eggs fresh from a farm, or Farmer’s Market…I never eat Tiramisu made elsewhere that in my kitchen. I know what I put in not the ones from restaurants…..The great real challenge was about making homemade savoiardi (ladyfingers) and mascarpone.
The cream used for this tiramisu is a mix of zabaglione, pastry cream, mascarpone and whipped cream. In order to complete well this recipe you need time, and need to schedule all the things to do, planning time for baking cookies, chilling mascarpone and creams.
Again I love Tiramisu, but the look is a little plain to me. I wanted to add some colors and different flavors that the regular ones. I soaked my ladinfingers in a Cranberries and I used little blueberries juice That I used for another recipe!
Ingredients:
For the zabaglione:
2 large egg yolks
3 tablespoons sugar/50gms
1/4 cup/60ml Marsala wine (or port or coffee)
1/4 teaspoon/ 1.25ml vanilla extract
1/2 teaspoon finely grated lemon zest
For the vanilla pastry cream:
1/4 cup/55gms sugar
1 tablespoon/8gms all purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon/ 2.5ml vanilla extract
1 large egg yolk
3/4 cup/175ml whole milk
For the whipped cream:
1 cup/235ml chilled heavy cream (we used 25%)
1/4 cup/55gms sugar
1/2 teaspoon/ 2.5ml vanilla extract
To assemble the tiramisu:
2 cups/470ml brewed espresso, warmed
1 teaspoon/5ml rum extract (optional)
1/2 cup/110gms sugar
1/3 cup/75gms mascarpone cheese
36 savoiardi/ ladyfinger biscuits (you may use less)
2 tablespoons/30gms unsweetened cocoa powder
Method:
For the zabaglione:
Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.
In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.
Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.
Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.
For the pastry cream:
Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.
Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.
Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)
Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.
For the whipped cream:
Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.
To assemble the tiramisu:
Have ready a rectangular serving dish (about 8″ by 8″ should do) or one of your choice.
Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.
In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.
Now to start assembling the tiramisu.
Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.
Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.
Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.
To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.
MASCARPONE CHEESE
(Source: Vera’s Recipe for Homemade Mascarpone Cheese)
This recipe makes 12oz/ 340gm of mascarpone cheese
Ingredients:
474ml (approx. 500ml)/ 2 cups whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream (between 25% to 36% cream will do)
1 tablespoon fresh lemon juice
Method:
Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.
It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.
Vera’s notes: The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.
Keep refrigerated and use within 3 to 4 days.
LADYFINGERS/ SAVOIARDI BISCUITS
(Source: Recipe from Cordon Bleu At Home)
This recipe makes approximately 24 big ladyfingers or 45 small (2 1/2″ to 3″ long) ladyfingers.
Ingredients:
3 eggs, separated
6 tablespoons /75gms granulated sugar
3/4 cup/95gms cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)
6 tablespoons /50gms confectioner’s sugar,
Method:
Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.
Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.
In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.
Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5″ long and 3/4″ wide strips leaving about 1″ space in between the strips.
Sprinkle half the confectioner’s sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.
Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.
Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.
Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.
Store them in an airtight container till required. They should keep for 2 to 3 weeks.
                     
The menu for our Romantic Dinner for 2 was a delectable 3-course menu with 2 sides, and a very chocolaty dessert.
Drinks: Kir with cream of cherries + Honey Moon White Wine
Savory
Tomato Mozzarella and Basil Bruschettas
Poulet a la Normande – Chicken cooked in Apple cider,white wine and served with caramelized apple fruits
Wild mushroom and peas risotto
Sweet:
Chocolate orange Soup
Mini Brioche sandwiches with cinnamon creme fraiche filling
During this beautiful class full of Love, delicious food, great people and relaxed ambiance, Tia from
Tia Black Photography joined us for a Photography session.
She was able to capture every couple, person when cooking, tasting,cutting and then enjoying a delectable dinner!
Tia is a natural with people and especially infants and kids with pictures and it shows it! Actually she is the only one I want to use for my family and kids picture. I am so happy she was able to join my class as a photographer, you will see her again during my future classes . Visit her blog and mark it up, I am sure you will want use her services soon.
Merci Tia !
I am thinking of adding more “Couples Cooking Classes”, e-mail me or leave a comment if you are interested.
Amber and Jeff
Christina and Jimmy
Ofelia and Gio
Eva and Curtis
Yes definitavely Love was in the air…..
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
  
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