Celine's Cuisine

Easy Soup: Fresh Fava beans soup

admin — Mon, 14 May 2012 19:08:35 +0000

For years my sister who lives in Paris, France has been raving about fresh fava beans. On my side I knew only the dried ones and never tasted fresh ones. So I was very happy to see that Rays Ranch ( Temecula Farmer’s Market) was selling some fresh ones last Wednesday. I thought it will make a terrific but simple soup. So I made this soup last Saturday. My family is a very “Soups” family. I am lucky having my kids willing to eat any kind of soup I make. This is the best way to ensure that they eat their vegetables. Soups are fast, all nutrients stay in the pot and are not lost in the cooking process and since our dinners meals are light ( our larger meal is lunch meal) adding some bread or soft boiled eggs on the side makes a great healthy diner that you can digest easily… meaning a better night sleep! Here is the recipe for this easy creamy and velvety soup!

Happy cooking and eating!

Fresh Fava Beans soup

1 pound fresh fava beans

1 clove garlic

2 medium potato, peeled and cut into 1/2-inch dice

3 cups vegetable or chicken broth

1 ½ cups milk or half-half

sea salt & black pepper

Bring a large pot of salted water to a boil over high heat. Meanwhile open the pods and remove the beans inside. Add the shelled fava beans to the boiling water. Prepare a large bowl with ice water. Once the water is boiling, cook the beans 1 minutes or 2 ( blanching). Remove beans from the boiling water and put them into the bowl of ice water. Once the beans have cooled down remove with your fingers the tough transparent skin of the beans. Set aside the beans. Bring a large stockpot with broth to boil add potatoes ,garlic and pepper and cook for 10 minutes. Add the beans and cook until tender. In a blender combine half the beans , potato and broth and ½ cup of milk. Blend well. Repeat with the remaining bean/potato/ broth/ milk. If the soup is too thick, add some the remaining stock or milk to adjust the consistency. Adjust the seasoning. Ladle the soup into serving dishes.

fresh fava beans

fresh fava beans soup

Pack a lunch Cookbook Giveaway…. the winner is….

admin — Fri, 04 May 2012 03:26:22 +0000

First of all, I would like to personally thank all of you who participated in the giveway!

The random number generated was 41, which means the winner is Katie (sbdancer03) you are the lucky winner ! Bravo!Please email me your postal address you will have until May 5 midnight PST to respond and contact me by email at celinescuisine@gmail.com after which I will select a new winner.

More giveways on their way. Be sure to visit my blog soon!

Pack a a lunch cookbook

Pack a lunch! Free Cookbook Giveaway!

admin — Sat, 28 Apr 2012 00:54:57 +0000

For Mother’s Day I am giving away one autographed copy of my cookbook: Pack a Lunch to one lucky winner.

healthy easy recipes for lunch meals and lunchboxes

This giveaway is open to everyone that lives in the United States (Sorry no international shipping) – Family, Friends, Followers,Complete Strangers, etc. Winner will be announced May 3rd, please
check back to see if you won as I will not require you to enter any contact information. Winner will be selected by random.org. Winner will have until May 5 midnight PST to respond and contact me by email at celinescuisine@gmail.com after which I will select a new winner.

To Enter : you can enter up to 4 times!

1. Like me on facebook here Facebook +Leave a comment on this post letting me know you’ve done that.

2. Follow me on twitter. Twitter +Leave a comment on this post letting me know you’ve done that.

3. Follow me on Pinterest. Pinterest +Leave a comment on this post letting me know you’ve done that.

4. Leave a comment on this post telling me what is your favorite portable- movable lunch dish!

*Note: if you are already a follower you can just leave me a comment letting me know that you are a follower already. Just be sure to leave one comment for each entry. (I count each comment as 1 entry.)

*Any comments NOT left on THIS post will not be counted toward the giveaway (sorry it’s too confusing otherwise!)

Oh and come back soon for the next giveaway!

Good luck!

This giveway is closed now!

French pastry : Les Canneles Bordelais

admin — Mon, 23 Apr 2012 20:17:19 +0000

French Cookies

Bonjour! I hope you had great week end. Sunday April 22 was Earth Day and I spent the day at the beach and had a wonderful time with my family!
Before leaving for the beach I made some Canneles batter in order to bake and eat them the next day.
Canneles (kah-neu-leh) are cute petite pastries from the South West of France (Bordeaux), but now you can found them in any Pastry shop in France. They are made with French crepes batter then cooked in a special copper mold. But when I visited last summer my brother-sister-in-law who live in Bordeaux they offered me some amazing silicone mold for mini-canneles! These molds are light and easy to transport! What a treat for me who had my suitcases over-packed when returning to the States.
Since, I have made these delicious treats for my family and friends on a regular basis!

French pastry

Les Cannelés de Bordeaux
- 2 C organic milk
- 2 Tbsp organic butter, diced
- 1 tsp good vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp sea salt
- 1 C sugar
- 3 yolk organic eggs beaten

Yields: about 50 mini-canneles
In a medium saucepan heat on low heat the milk, butter and vanilla and when it start simmer turn off the heat and set aside to cool.
In a blender mix the eggs with the flour mixture then add little by little the milk mixture. Blend until smooth.
Let cool to room temperature then pour in a glass container and refrigerate for 24 hours.
The next day preheat the oven to 450° F. Since the batter has separated you need to stir the batter until well blended. Fill up to 1/2 inch from the edge. Put into the oven to bake for 20 minutes 400° F and bake for another 30 to 40 minutes, depending on your oven.
You know when your cannelés are ready when the bottoms are dark brown.
The original recipe calls for Rum alcohol but since my kids eat these little treats I never use Rum, but you can add lemon or orange zest to the batter…

Bon Appetit!

Canneles

Easy French Apple Tart

admin — Wed, 11 Apr 2012 23:32:51 +0000

Tarte aux pommes

This apple tart is related to my childhood. My mother used to make her own puff pastry during the week, freeze it and thaw it on Saturday night to have ready to use on Sunday morning to make fantastic tart for our Sunday lunch.
On Sunday we could eat in the living room ( where is the TV). We never watched TV while eating in my family but on Sunday we could watch Le petit Raporteur with Jacques Martin and all his great team during the aperitif and we usually watched l’ecole des Fans when eating dessert ( this is how our national singer and actress Vanessa Paradis – Jonny Deep Girlfriend- was discovered!)
My mother would spend most of her Sunday morning cooking in the kitchen a fantastic meal while my sister, my father and mylsef would go to walk in the wood with the dog or play tennis!
The table setting was always impecable and beautiful with flowers, napkins, tablecloth, lovely china, good wines… My mothers used to display her beautiful tart on the living room buffet. Usually she was making Apple tart ou Tarte aux pommes, Strawberries and whipped cream tart, apricots or plums tarts in Summer….

For a long time ( too long in my opinion) I have been using frozen Puff pastry. I love the Artisan Puff pastry from Trader Joe’s it is made with natural and real ingredients very similar to homemade puff pastry. I like to stock them in my freezer. Actually in my cookbook” Pack a lunch” cooking with Trader Joe’s cookbook serie this is a very important ingredient!
So few months ago when I started to make everything almost from scratch I made my first puff pastry. It was a revelation! It wqs like I was back in my childhood time!
I used the recipe and video from “750 gr” a great French cooking website:
Puff Pastry video in French. So the instructions are in French but you can follow the steps. I think this is the best video that teach you how to make perfect puff pastry!
I just followed the instructions and made this amazing apple tart, my kids loved it! My daughter ate three slices and with my extra puff pastry I made individual mini apple tart she ate two!
So for those who never tried to make your own puff pastry do not be afraid, it is worth it, really. You can freeze it and make chicken pot pie, tart, pizza style tart….
So many possibilities!

from scratch puff pastry with real butter

La tarte de ma Mere

French Apple Tart

Ingredients
• 1 pastry puff (homemade or store bought )
• 2-3 apples, peeled, cored and very thinly sliced,
• 1 tablespoon butter, cut into small pieces and cold
• 1 tablespoon sugar
Instructions
1. Preheat your oven to 400 degrees F.
2. grease and flour your 8-inch tart pan.
3. Roll your puff pastry very thin with a rolling pan.
4. placing it in the tart pan then refrigerator while you are preparing the rest of the tart.
5. Layer the thin apple slices closely together around the tart, starting at the edge and overlapping in a ring around the tart.
6. Dot the top of the tart all over with the butter, sprinkle sugar and place in the oven.
7. Bake for 10 minutes at 400 degrees F, then reduce the heat to 350 degrees F and bake for 30 minutes more. The apples should be soft and brown on the edges and the pastry should be golden brown.
8. Remove the tart from the oven and let cool

part de tarte aux pommes

Pasta Primavera with Meatballs

admin — Tue, 03 Apr 2012 14:13:18 +0000

meatballs on Primavera pastas

I never order Pasta Primavera at restaurants. Believe it or no each time I see it on menus I think of the Sitcom Seinfield “The Shoes” : At Gail’s restaurant’s kitchen, Elaine sneezes on a plate of Pasta Primavera which is then served to Russell Dalrymple (NBC Director) . After Jerry and George finish writing their script ( they want their sitcom to continue) they want to give it to Russell to review it but just as they present him the script to he becomes violently ill with the stomach flu and can’t read the script.

Actually I think I ordered only once or twice Pasta Primavera at restaurants but this recipe is so simple and fast that it became quickly a staple in my family. This is a complete meal, very colorful great for kids with vegetables, pastas and proteins!

Pasta Primvera

Pastas
1/2 Organic spaghetti
1 bag Organic frozen mélange vegetables ( corn, carrot, French beans, peas…)
3 minced garlic cloves
4 Tbsp. butter
1/4 cup chicken broth (use vegetable broth for vegetarian option)
1/2 cup heavy cream
Salt

Meatballs
1 lb ground turkey
½ lbs organic ground beef
1 egg yolk ( extra fresh organic free range eggs)
1 small onion diced
2 cloves minced garlic
l 3/4 tsp salt
1/2 tsp pepper
1 can Marinara sauce
2 Tbsp olive oil
fresh Italian oregano herbs

Start with the meat balls: In a saucepan sauté the onion in olive oil. Cook until transparent. Set aside..
When onions are cooler, mix the turkey, beef , onion, salt, and pepper, garlic and egg yolk and knead thoroughly, mixing well. In your hand shape the meat mixture into little round balls, and place gently into saucepan with olive oil. Sauté for 7-10 minutes turning gently every single meatballs with tongs. Pour the Marinara sauce and simmer until serving.

Boil salted water in a large pot . Fill a large bowl with ice water. Boil the vegetables for 2-4 minutes until tender.. Remove all the vegetables and plunge them into the ice water. Drain in a colander set aside and keep the same water to cook the spagetthis. Cook the pastas for about 7 minutes al dente when done drain and set aside.
In a large pot add a little olive oil, garlic, cooked spaghetti, heavy cream, pepper and stir well. Meanwhile reheat the vegetables in a medium saucepan with olive oil.
To assemble:
Use an hot plate: place the pasta on the plate, top with as many meatballs as you want and add fresh oregano and place vegetables around the spaghettis!
Serve when hot!

To drink with : A dry French white.
Yield: Serves 4.

French Kids Eat Everything, the book and the interview with Author Karen Lebillon

admin — Tue, 27 Mar 2012 00:41:57 +0000

Few months ago I “met” Karen Lebilion via Twitter. She is very, very active on it, always finding, searching great contents, articles, posts about healthy eating for kids and adults. Soon I learned that she wrote a book ( will be released in April 2012) and I was very intrigued by the title of her book” French Kids Eat Everything”. Since I love reading Karen’s blog about what French kids eat everyday at their French cafeteria… I can’t wait to read her book!

We “connected” right away….she is fun, smart, easy to talk to. She even asked me to be a guest blogger on her blog in January:

Secrets from a French mom yes you and your family can eat healthy everyday .

In this post I trie to explain that parents should decide what their family/ kids should eat and not the other way where kids dictate what to buy at the grocery store!

I am so excited that her first book…“French kids eat everything” is going to be released soon…I haven’t read it yet but I can’t wait …. until this time Karen was kind enough to answer my questions…

1. Hello Karen thank you for your time . Who is Karen Le Billon?

- I’m married to a Frenchman from Brittany (a beautiful coastal region in northwestern France).
- We divide our time between Vancouver and France.
- In Vancouver, I work as a teacher at a university; I love my students more each year.
- My kids love spinach puree (honest). When it appears on the table, they say ‘yum.’ Warms my heart.

Over the past several years, we have been going through a journey as a family: learning how to enjoy life and community through food, unlearning our poor eating habits and attempting to learn better ones. This blog (and my book) were inspired by this personal experience. Now, I’m not a nutrition expert, and I definitely don’t want to convert anyone to French parenting (or any other kind of parenting). My goal is to inspire debate and reflection, and the stories I tell are meant to do just that. So I’d love to hear your thoughts and stories too.

Official bio: Born in Montreal and based in Vancouver, Karen Le Billon is an author and teacher. Married to a Frenchman, she has two daughters, and her family divides its time between Vancouver and France. Karen has a PhD from Oxford University, and is the recipient of numerous awards, including a Rhodes Scholarship, a Canada Research Chair, and Canada’s Top 40 Under 40 award. She currently teaches at the University of British Columbia. See my bio page here: karenlebillon.com/bio-2/

2. Congratulations on your book ! Can you tell us a little bit about your book : French kids eat everything

Thanks!

French Kids Eat Everything tells the story of the year our family ate in France, and how the French Food Rules we learned transformed our family’s eating habits. My daughters (the older one was starting kindergarten, and the younger one was a toddler) went from being picky eaters to happy omnivores. The book explains how French parents teach their children to eat well, and how school curriculum supports this. In addition to our story, the book has tips, resources, and recipes for parents.

3.How did you came up with the idea on Kids eating in France?

I was so inspired by how well the children we met there ate (both our relatives—my husband is French—and the kids at school). The school lunch menus were inspiring: so much so that I blog about them weekly at the French Kids School Lunch Project. I find it fascinating that children are trying so many new things (beet salad, roast guinea fowl, endive, all kinds of fish, fruit, and vegetables).
french-school-lunch-menus/

4. How is a typical day for Karen le Billon now as a published author, a mother, a wife, a blogger, a working woman?

Up at 5:30 to do yoga/exercise, get kids up at 7, deliver them to school by 8:45, work 9 to 5, pick up kids, make dinner, eat at 6:30, and put kids to bed by 8. Phew! Then, work 8 to 11 on my computer (sad but true—although I love my job, so I don’t complain about the extra hours).

5.How do you divide your time between France and Canada?

We have gone back and forth for the past 15 years. We are going to be spending the third school term there this year (I will be a visiting professor at a University in Montpellier).

6. What did you learn from French mothers in general? And about cooking / eating routines?

You’ll have to read the book to find out! One point I learned is that children can wait, patiently, to eat. French parents don’t give their children snacks throughout the day (there is only one snack, after school). I think this is a good idea, and explain my views in more detail here:
should-kids-be-allowed-to-randomly-snack-the-french-would-say-definitely-not-heres-why/

7. What your daughters had for Breakfast / lunch/ diner yesterday?

Good question! Yesterday was Sunday.

Breakfast: Oatmeal with blueberries, scrambled eggs, fresh fruit, milk.

Lunch: In keeping with the French approach, this was the main meal of the day. I made rice with tomates farcies (tomatoes stuffed with a yummy ground beef filling, then baked to melt-in-the-mouth texture in the oven), and salad (lettuce with home-made vinaigrette). Dessert: fruit salad, and a square of dark chocolate each. The recipe for tomates farcies was recently featured on the family food blog Sweet Potato Chronicles: it is one of our family favorites.

tomate-farcies recipes/

Snack: We finished up some oatmeal cookies we had made last week.

Dinner: Vegetable soup, French baguette. A lighter meal, as we ate our big meal at mid-day. Dinner: fruit salad.

8. What is your idea for your daughters’ lunchbox?

They bring a packed lunch (there is no cafeteria or school kitchen in our school), and it’s a challenge making meals they will eat while still encouraging them to eat a variety of foods.

Here’s one idea we love: To encourage variety and novelty, I have labeled one little compartment in their lunchboxes the ‘surprise box’. That’s the one that has a new food several days a week. Sometimes it’s a veggie, sometimes fruit, sometimes something else. It’s there for them to taste, to explore. When they get home, we talk about it. It’s an easy way to encourage them to embrace trying new foods at lunch.

9.Any advice for new moms in term of cooking for their family?

The 10 Food Rules in the book sum up what we learned, and I hope people might be interested and adapt these to their own families.

Here’s one important idea: Assume your children will learn to love to eat everything, but be patient. The French believe that teaching your kids to eat is as important as teaching them to read. It takes persistence and effort, but this will pay off.

10. What did you learn when living in France than changed your life!

That food is one of life’s greatest shared pleasures, and that eating with children can be joyful and relaxed. Before I moved there, I wouldn’t have believed it. But I saw it with my own eyes. This really transformed not only our eating habits, but our entire family relationship—for the better.

Merci Karen!

I really embraced Karen’s philsophy. We have a very similar “food “culture. In fact, my children began eating the way we do, from the very young age they began to consume solid foods. Today at 7 my children love “pate”, “saucisson” ” croque monsieur” , fresh “baguette” and ratataouille. I fact I never think twice about what I am going to make for diner. I make it and they eat.

When I saw her typical day schedule, I was like: “wow”. Like Karen, I am a working mom, a blogger, an author, and days are never long enough for me … So when I saw Karen’s everyday schedule I was wondering how she can “pack” everything in a such busy life… and now that her book is going to be released soon.. all the interviews, the events to promote her book…. she is going to be busier and busier than before…

A bientot Karen…

Easy Recipes: cooking with French cheeses

admin — Fri, 16 Mar 2012 16:32:58 +0000

Tartiflette cheeses recipe

When my sister and myself stay at my parents’ house in the Basque country we usually take turn cooking the lunch or diner meal. We are all crazy about great cuisine and cooking in the family so there is always a new dish we learn from each other. Cooking in my mother’s kitchen is always a very happy moment her kitchen is large with a gorgeous view on the garden, the flowers, the pine trees..plenty of counter and room to chopp, cook….this is the place where I am truly happy.
One day when my sister Martine and myself were stying at my parent’s house during Winter break.
My sister decided to share with us a delicious very easy recipe from the French Alps she had tasted a few weeks before at a friend’s diner in Paris. I remember how I laughed when I heard the name of this dish the first time : TARTIFLETTE. This is such a cute name in French.
This dish is from the Haute Savoie, French Alps mountains. This is a very easy comfort food dish to make.
I always have in my fridge Cubetti Pancettas, Raclette cheese and Creme Fraiche from Trader Joe’s ( Thank you TJ’s now the raclette cheese is sliced). So when I want to make something fast and comforting I make my Sister’s Tartiflette.
Each time I make this dish I think of her.

French Alps comfort food Tartiflette with cheese

Tartiflette (potato pancetta cheese dish)

4 medium potatoes peeled and cubed
1( 4 –oz) pkg Cubetti Pancetta (pancetta mini cubes)
1 large onion, diced
2 tablespoons creme fraiche
1 (8 ounce) raclette cheese
salt and ground black pepper to taste
2 Tbsp olive oil + 1 tsp extra to grease the dish

Grease with olive oil a 9-inc baking dish. (or you can use 2 5-inch ramekin)
Bring a large pot of cold salted water to a boil over high heat. Add the potatoes and cook until tender, about 10-15 minutes. Drain well.
Preheat an oven to 400 degrees F.
In a large saucepan over medium heat sauté onion in olive oil until tender and translucent. Set aside and place in a bowl. In the same saucepan add Pancetta cubes and cook for about 5-7 minutes . Remove from heat; Drain and discard fat. Set aside.
In large bowl mix onion ,potatoes, crème fraiche, salt and pepper.
Place 1/2 of the potatoes mixture into the baking dish; then add 1/2 of the pancetta mixture over it. Layer in the remaining potatoes mixture, and rest of the Pancetta cubes.
Layer the Raclette cheese slices evenly over the top of the baking dish.
Bake in the preheated oven until cheese is melted and a bit brown, about 10 minutes. Serve hot with a Mache ( lamb lettuce)–walnut salad.

Bon Appetit!

French cheeses at my parent's house

Giouvarlakia Avglolemonom Greek soup

admin — Thu, 08 Mar 2012 17:37:03 +0000

Soups lovers you will love this soup!

Giouvarlakia is a fantastic northern Greece soup made of meatballs, rice, in a light and creamy lemon-egg Avgolemono sauce. Avglolemonom – egg (avgo) and lemon juice (lemoni) means lemon and egg soup. This soup becomes the perfect base for some tiny fragrant Greek meatballs Giouvalakia, made from either ground veal, beef, chicken, turkey or pork. As you my suspect this very aromatic dish, in addition to being easy and quick to make is healthy and affordable. It becomes a meal in itself with the combination of tasty meatballs bathed in a thick and creamy Avgolemono lemon sauce. It is really, really delicious and easy to make.

Giouvarlakia Avgolemono Soup

Serves 4-6

Meatballs:

1 1/2 lbs ground turkey

1 egg yolk ( extra fresh organic free range eggs)

1 cup cooked rice

2 tbsp fresh parsley, chopped

1 tsp fresh Greek Oregano chopped

½ onion diced

l 3/4 tsp salt

1/2 tsp pepper

2 quarts chicken stock

Egg-Lemon Sauce:

2 eggs (extra fresh organic free range eggs)
Juice of 1 lemon

1 1/2 cups meatball broth

In a saucepan sauté the onion in olive oil. Cook until transparent. Set aside. Bring the chicken stock to a boil in a large soup pot . Keeping the stock boiling .When onions are cooler, mix the turkey,1/2 rice, parsley, onion, oregano, olive oil, salt, and pepper, and egg yolk and knead thoroughly, mixing well. In your hand shape the meat mixture into little round balls, and drop gently into the boiling stock. Continue boiling for about 20 -30 minutes. Add the rice and then turn off the heat and cover with lid. Meanwhile In a medium bowl, beat the eggs until frothy, constantly beating add the lemon juice drop by drop. Using a ladle, very slowly add 1 1/2 cups of warm stock to the egg and lemon mixture, 1/4 cup at time, beating continuously after each addition so the sauce doesn’t curdle. Once the 1 /12 cups of stock has been added you now have the Avgolemono. Very slowly add the egg and lemon mixture back into the soup pot, stirring as you’re pouring. Seasoning with salt and pepper. Serve the soup hot in warmed soup bowl with some meatballs and garnish with fresh oregano.

Sea scallops with cream and Matcha tea

admin — Wed, 29 Feb 2012 17:21:44 +0000

"Biscuits" Sea Scallops from Alaska

These Sea scallops are from Alaska. I bought them at Alaska’s Nature’s Seafoods, from Terri Popa Commercial Fisher & owner. She is selling amazing seafood, wild salmon and smoked salmon at Temecula Farmer’s Market. Her and her family are travelling to Alask during fishing season and bring back the best salmon and other fishes you can find upthere. I invite you to visit her website!
Alaska’s Nature’s Seafoods,.
As you can see these scallops are huge and actually they are called biscuits sea scallops!

I think Sea scallops taste the best when they are almost eaten plain saute with salt and pepper. In this recipe I just added some cream, garlic and a pinch of Matcha tea on them!

Sea Scallops with cream and Matcha tea

Serves : 2

6 Biscuits Sea scallops or 12 small -medium
1 Tbsp olive oil
salt
pepper
1 garlic clove pressed
1 Tbsp heavy cream
Matcha tea

Rinse the sea scllops under cold water and pat with paper towel.
In a saucepan under medium flame heat the olive oil when hot add the scallops and garlic. Add salt nd pepper. Saute them until brown , but never overcook sea scallops they will become hard.
Turn off the heat. Pour the cream on the scallops and a pinch or two of Matcha tea.
Place in little serving plate or mini-cocotte and serve immediately.

sea scallops