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Jasmin tea (Nunshen) Chocolate Hazelnut Rochers for Valentines’ Day

 

rochers

jasmin hazelnut rochers for Valentine’s Day

Indulge your Valentine’s sweet tooth with  these decadent, aphrodisiac and healthy homemade rochers!

These super easy to make rochers, have always been my all time favorite chocolate. I love dark chocolate and hazelnuts together. I thought some jasmin flavor would be a nice touch. So I used Nunshen 73 jasmin tea bag – black tea- ( see my previous post about Nunshen teas Orange blood and tea cake). The more you infuse your tea bag in the cream/ milk mixture stonger the jasmin flavor will be. So I let the tea bag infused for 5 hours.

You can use any kind of chocolate: milk, 72% dark or as I did:semi-sweet chocolate. If you do not like hazelnut you can use any nuts: almond, pistachio even peanuts.

These are the healthiest (yes for antioxidants and iron) and most delicious chocolate/hazelnut rochers you’ll ever eat with no preservatives or additives. They can be keptfor a few days in the fridge if you manage to restrict yourself, but I doubt!

These will pair perfectly with some real French bubbling Champagne or some Nushen Jasmin tea nunshen!

Happy Valentines Day!

 

Flavored jasmin chocolate hazelnut rochers

Make 6  small- medium size rochers

  • 3 Tbsp Heavy  Cream
  • 2 Tbsp Whole Milk
  • 1 Jasmin Nunshen # 73 tea bag
  • 3 Tbsp crushed raw hazelnut + extra crushed raw hazelnut
  • 2 Tbsp ( or more) Powdered sugar
  • 4- 6 oz semi sweet chocolate chips

 

  1. In a small saucepan heat the cream and milk until almost boiling. Then add you tea bag and cover for at least 6 hours.
  2. In a small skillet add the nuts and toast under medium heat. Add the sugar and keep mixing until it smells like caramel. Do not over cook or burn it. Keep an eye on it. Set aside to cool down.
  3. When the tea is well infused, discard the tea bag. Place the cream/milk in a saucepan and heat on medium heat .When starting bubbling turn off the heat and add the chocolate. Let it infuse for a few seconds then with a wisk or spatula mix the chocolate into the still warm cream/ milk. Mix well until smooth. Add the caramelized nuts and mix well. Leave in a cool area or fridge until firm.
  4. Take a spoon and with your hand roll the chocolate mixture then roll on the extra crushed  hazelnut.
  5. Enjoy!

 

 

 

valentines rochers

Jasmin Hazelnut homemade rochers for Valentines

 

homemade rochers for Valentines

Jasmin Hazelnut homemade rochers for Valentines

Vergers des Ming ( Nunshen) & blood orange yogurt cake

cake

nunshen Vergers des Ming and blood orange cake

 

Last month I received from my lovely niece some NUNSHEN teas. I was so ecstatic. I love teas.

Nunshen teas are unique.

First you notice the packaging: very elegant, minimalist, white and just gorgeous. So no worries you can display the boxes in your kitchen, they look fabulous. Each tea has a specific number and each box contains 20 tea bags. On the back of each box are written some details about the intensity of the tea, the color, the aroma, how many minutes to infuse/ brew and what is the best time of the day to enjoy it. Such a great idea for tea lovers or novices! Each  tea bag is simple, white, made with a great quality the cotton muslin.

After tasting each tea I received, I adored Nunshen green tea -88 Vallee du Nil  really nice mild green tea, and – 141 Vergers des ming- : a very fruity tea with a super fresh bouquet. Even my 11- year son son was asking ma last day “it smells so good in the kitchen what is it?

 

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I LOVE tea: hot or cold, but I also like to use tea and herb tea in my cooking an baking and I decided to add some of my new tea brewing in a classic Bloog Orange yogurt cake , the perfect winter cake to pair with some hot tea sitting by the fireplace. For the Vergers des Ming I brewed my tea the same way usually do. Nunshen recommends 4 minutes but I left it a little longer and incorporated later into my batter. Then when the cake was baked and still warm, I made a sort of “glazing” with some leftover tea brew, powder sugar and some blood orange juice mix all and pour it over the cake, the cake absorbed it and became super moist. This  cake was good for the next 4 days. I had extra batter so I made mini cake that I  tucked into  my husband and my kids lunchboxes. Homemade cakes made with love are the best.

Need to find out more about  nunshen teas and accessories? Visit their website nunshen

 

 

cake

Vergers des ming and blood orange cake

Voila the Recipe.

 

VERGERS DES MING  (NUNSHEN tea) & BLOOD ORANGE CAKE

1 cup sugar
1 – 1/2 organic blood orange ( juice + zest)
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup plain 2% Greek yogurt
3 large eggs
2 Tbsp Nunshen 141  vergers des ming herb tea brewed
1/2 cup melted unsulated butter

Glazing (optionnal)
2 Tbsp powedered sugar
1 Tbsp 141 Nunshen Vergers des Ming brewed
1-2 tsp blood orange juice

  1. Preheat the oven to 350 degrees.
  2. Generously grease a regular loaf pan with butter.
    Put the sugar in a mixing bowl. Use a microplane zester to grate the zest from the orange over the sugar, then mix for a few seconds until the sugar is aromatic.
  3. Cut the orange in half and squeeze it. keep the juice.
  4. Whisk together the flour, baking powder and salt in medium bowl.
  5. In a large bowl mix the yogurt with the zest and sugar, then beat in the eggs one at a time to obtain a smooth mixture.
  6. Whisk in the tea brew and half of the orange juice.Keep the remaining.
  7. Add the flour mixture to the yogurt mixture, stir in the butter; pour it into the loaf pan.
  8. Bake for 50 to 60 minutes or until the cake is golden brown and a knife inserted into the center of the cake comes out clean. Transfer the cake to a wire rack to cool for 10 minutes, then invert it to dislodge it from the pan. Turn the cake right side up on the rack;
  9. Meanwhile in a bowl mix the tea brew with the powdered sugar and the rest of the orange juice.
    Pour over the cake still warm.

 

cake

vergers des ming and blood orange yogurt cake

Merry Christmas & Happy New Year !!!!

christmas

As we enterered yesterday Winter Soltice and Christmas is around the corner, I want to thank all the people who have been supporting Celine’s Cuisine Cooking Classes, Workshops, Cooking Demos and food services during this year. Each of you helped me to realize myself and I forced me to provide the best.

Even if 2015 has been a terrible year with devastating news, war, violence, terrorism and fear in the world, my selfish-oersonal year was filled with new classes, projects, and new cooking challenges. I met wonderful students, partners and I am thrilled to call some of them my friends.

I wish you a marvelous Christmas, Happy Holidays and an amazing new year 2016 and PEACE on Earth.

Be Happy, Be healthy, Be loved, Love, Be passionate, Be adventurous, Be curious, Never give up, Be yourself, Love yourself, everything will be fine….

Today let’s bake. Today I will bake some Christmas cookies with my daughter.

Celine

Back to school: French Butter Sables Cookies

 

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Cookies are a favorite childhood treat:, This sweet, crunchy, soft, nutty, fruity or chocolaty little snack is easy to carry  around,  perfect anytime you are in need for a sweet treat: at work, at the park, the beach, road trip or back to school day. They are available all over the world and always put big smiles on people’ faces. At Celine’s Cuisine,  I have been teaching how to make homemade cookies from scratch during my cooking classes for kids and adults and I am always surprised to hear from my students that they make “homemade” cookies at home using dry mix cookies or refrigerator dough. SORRY but cookies made with dry mix or refrigerator dough are NOT homemade….. homemade cookies only need few ingredients : real butter, sugar, vanilla extract, flour and you can add chocolate chips, nuts…no mixes or dough from a box. Have you read the ingredients for pre-made or bought-store cookies? if you  look at the ingredients this is what you can discover:

  • Sodium Benzoate – 
  • Artificial Vanillin – This flavoring is the fake version of vanilla extract – This artificial flavor is made from the petrochemical precursor guaiacol, a greasy wood byproduct. yikes.
  • Corn Syrup
  • High Fructose Corn Syrup
  • Soybean Oil
  • Soluble Corn Fiber
  • Partially Hydrogenated Cottonseed Oil
  • Resistant Corn Maltodextrin
  • Soy Lecithin
  • dies and food coloring

Today I want to introduce you to the most buttery, sweet, delectable, delicate, and unique and perfect French Cookies called : Sables. Real cookies, simple and delicious.

Sablés, also known as a French Butter Cookie or Breton Biscuit, are a classic French cookie originating in Normandy  and Britany France where the best Salted butter is made by happy Normandy cows. The name ‘Sablés’ means “sand” inFrench for “sand”, which refers to the sandy texture of this delicate and crumbly cookie. The traditional shape is round with fluted edges and the tops of the cookies are usually brushed with an egg wash to give them a shiny appearance. The finishing touch, which makes them instantly recognizable, is to score a criss-cross pattern on the top of each cookie.

The flavor of these Sablés is based on the quality of your ingredients, especially the best European-style cultured  butter and pure vanilla extract you can afford. . These cookies are delicious plain, but they can also be flavored with lemon zest

 

Sablés Cookies

  • 10 Tbsp unsalted European- style cultured butter, at room temperature
  • 1/2 cup  granulated sugar
  • 1 large egg at room temperature
  • 1 teaspoon Madagascar or Bourbon pure vanilla extract
  • 2 cups all purpose flour sifted
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • Extra kosher salt or Sel de Guerande salt for sprinkling

Egg wash:

  • 1 yolk egg at room temperature
  • 1 Tbsp water

 

About 30-40 cookies

  1. Line two baking sheets with parchment paper . Set aside.
  2. With an electric  or hand mixer beat butter and sugar until light and fluffy. Add the egg and vanilla extract and beat until incorporated.
  3. In a another bowl, whisk the flour, baking powder and salt together. Add the flour mixture to the butter mixture and beat just until incorporated.
  4. Transfer the dough to a lightly floured cold work surface knead the dough a few times to bring it together, and divide the dough in half. Do not overmix. Then with a floured rolling pan roll each half between two sheets of parchment or wax paper until it is about 1/8 – 1/4 inch  thick. Place the dough on a baking sheet (along with the parchment paper) and place in the refrigerator until cold and firm for about 45 minutes or 15 minutes in the freezer.
  5. Once chilled, remove from refrigerator and peel off the top piece of parchment paper. Using a 2.5 inch (6.5 cm) cookie cutter, cut out the cookies. Place them on the prepared baking sheets. Place the baking sheet of cookies in the refrigerator for about 15 minutes to chill the dough before baking. Then gather up any scraps and re-roll. Refrigerate the dough again before cutting out the cookies.
  6. Meanwhile preheat your oven to 350 degrees F .
  7. In a small bowl, whisk the egg with the water for the egg wash. Remove the cookies from the refrigerator and with a pastry brush, brush the tops of the cookies with the egg wash. Then, with the tines of a fork make a crisscross pattern on the top of each cookie. Sprinkle sel de Guerande or kosher salt ( just a very little) Bake the cookies for about 12 -14 minutes or until golden brown around the edges. Do not overcooked them they just need to be just golden
  8. Cool cookies on wire rack.

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TAPAS Cooking Class in Murrieta

TAPAS

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

 

 

The Coolest & Yummiest Summer Camps for kids and Teens (Murrieta and Temecula)

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

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 onlineMurrieta 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

My Savory Crostada-galette featured in feedfeed.com

Caramelized Shallots, Leeks, Medley Mushrooms Creme fraiche galette crostada

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 .

RECIPE:

Serve 6-8
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
· Salt
· Pepper
· 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.

MURRIETA- SPRING BREAK BAKING CAMPS … SO MUCH FUN AND SO SWEET

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:

– Brownies

– 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/

 

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TEMECULA MASTER CHEFS WEEK TWO/ SPRING BREAK

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Temecula Baking Camp and Master Chefs Camps- week one

BAKING CAMP TEMECULA – WEEK ONE

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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

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MASTER CHEF TEAM B ***** WINNER*****

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MASTER CHEF TEAM A

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