The Dark Chocolate Diet?

Mon Dieux! Thanksgiving has come and gone. Of course the meal I whipped up was absolutely delicious as everyone knew it would be… but I really wasn’t quite satisfied with dessert. Yes, there was pumpkin and apple pie, blueberry tarts… but none of that really excited me. So here I am, days later, indulging in what I really wanted all holiday… these delectable Grand Marnier dark chocolate truffles. Aristotle must’ve felt my pain as he brought them over to me just this morning as a “thank-you” gift for cooking! He is so intuitive. And he has such a good memory! He said that Rico said at one of their work out sessions last year that dark chocolate is OK since it’s full of antioxidants and one knows you can NEVER get enough of those. What fantastic news! Now I can rationalize an all dark chocolate diet!

Thanksgiving 101

I am in the process of creating a Thanksgiving feast that is good enough for the most delicate pallet!

Aris has once again opened his home to the Viva Swag family for a Thanksgiving celebration. I can’t wait! I am so thankful for so much. What am I most thankful for? Other than Aris… I mean my Viva Swag family… I would have to say I am MOST thankful for the fact that I am a culinary artiste, that I am French and that my good friend Rick Rogers wrote: Thanksgiving 101. It’s the perfect little cheat book on occasions such as these. He takes you from shopping to chopping to cooking to serving and its not all turkey either… it’s so deliciously done that one could almost eat the book…

Football = Fun with Cheese!

Would you not say that I am a girly girl? Yes? No? Of course you would… I am tres feminine! Yet, even the most delicate of lilies gets a little rough and tough on occasion… I’m talking about football of course. Now don’t be silly, I don’t actually WATCH it. I’m talking about the parties. My parties are ALWAYS a huge success. My secret? The wide selection of cheeses! Don’t tell anybody… but I once devoured a one pound block of smoked cheddar on my own… and that was BEFORE the party even started…

Carrot Cake Masterpiece!

Mes amies! I am so very happy and excited to announce that I am preparing for a wedding… not my own, mon dieux! But rather that of a dear friend. However, since I am in charge of the meal as well as appetizers I simply haven’t the time to make the wedding carrot cake she desires… so between you and I… I’ve cheated a bit! My dear friend Mich Turner of the Little Venice Cake Company created this beautiful wedding carrot cake masterpiece for Pierce and Keely Brosnan. If it’s good enough for them, it’s good enough for my friend! Modeled after the cake created for John and Jackie Kennedy it’s absolutely delightful! Best though, is she’ll never know I didn’t make it myself!

Trick or Tweet

Oh my goodness mes amies! I have been SO BUSY! Where has the time gone? I do hope you have not forgotten about little old moi.

Here’s what’s been going on with me: I’ve been preparing for tomorrow’s Viva Swag Twitter Party as well as Rico’s Halloween PARTAY (as my friend Rico would say)! I’m surrounded by bowls and bowls of delicious candies… Jolly Ranchers, Smarties, Hershey’s Minis, Now & Laters… those are my absolute faves! But! The best is still to come!

I’m making a little something special for Aristotle (since he and Rico are now pals again and he’ll be attending the party). He’ll be thrilled when I show up with my world famous Pumpkin Spice Cheesecake… it’s so simple!

3/4 c crushed graham cracker crumbs
1 tsp cinnamon
2 tbsp brown sugar, firmly packed
3 tbsp butter, melted
4 (8 oz) pkg cream cheese, softened
1 3/4 c sugar
5 eggs
1/4 unsifted flour
1 (16 oz) can pumpkin
2 tsp pumpkin spice
2 tbsp rum
2 c sour cream
1 tsp vanilla

In one bowl, mix the graham cracker crumbs with the cinnamon and brown sugar. Then stir in the melted butter. Press mixture in the bottom of a 9 inch springform pan.

In a second larger beat the cream cheese (use an electric mixer if you prefer) until fluffy. Stir in 1 1/2 cups of sugar. Beat in the eggs, followed by the flour. Mix in the pumpkin, spice and rum. Pour into springform pan. Bake at 325 degrees for 1 hour and 30 minutes. Turn off the oven and let the cake sit for another half an hour. Remove from oven and allow to cool until warm.

See you at Rico’s Halloween PARTAY!!!

Chicken Cordon Black and Bleu

Mes amies. I am in a dilemma… What’s a girl to do? You see, Rico and Aristotle, who are the best of friends, are at each other’s throats… and dear me, it appears it is because of me!

Whatever the case, they are both very dear to me, and I cannot, alas, take sides. Therefore, enough is enough! I shall invite them BOTH over for a little soiree and make things right. I shall serve my famous Chicken Cordon Bleu which is guaranteed to melt all hostilities between foes!

‘Cordon Bleu’ is a French term, literally translated as ‘blue ribbon’. It originally referred to an award for culinary excellence given to women cooks but now applies to any superior cook (yes, men too) as well as to this dish. This yummy version of Chicken Cordon Bleu adds paprika and a creamy white wine sauce!

INGREDIENTS

* 6 skinless, boneless chicken breast halves
* 6 slices Swiss cheese
* 6 slices ham
* 3 tablespoons bread crumbs
* 1 teaspoon paprika
* 6 tablespoons butter
* 1/2 cup dry white wine
* 1 teaspoon chicken bouillon granules
* 1 tablespoon cornstarch
* 1 cup heavy whipping cream

DIRECTIONS

As you know with me, preparation is key…

So the first thing you’ll want to do is mix the bread crumbs and paprika in a small bowl for later…

Secondly, blend the cornstarch with the cream in a small bowl…

If they are too thick pound the chicken breasts to about half an inch…

Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks…

Coat the chicken pieces with the pre-made mix (bread crumbs and paprika)…

Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides…

Add the wine and bouillon…

Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear…

Remove the toothpicks, and transfer the breasts to a warm platter…

Slowly whisk the blended cornstarch and cream into the skillet. Cook, stirring until thickened, and pour over the chicken…

And voila! Delicious food!

Now, wish me luck that my Chicken Cordon Bleu can keep my friends from making each other black and blue!

World Famous Lobster Tail

Bonjour mes amies… welcome to the second installment of La Cuisine! I’m sure you’re all still drooling over the delicious roast beef po-boys we made last week, but today we are going to prepare one of my absolute favorites… You see, this weekend I am having a private get together with Aristotle and he has asked me to make my world famous lobster tail… So, I thought it would be a perfect opportunity to share with you all how to create The Perfect Lobster Tail!

All you’ll need are the following ingredients:

Medium Lobster Tail

Mixture to baste:
1/2 lb. butter, melted
1/4 c. lemon juice
Salt & pepper to taste
2 tbsp. parsley flakes

Mix the butter, lemon juice, parsley flakes and salt & pepper together. Place the lobster tail on the broiler, hard side up. Cut down the middle of the lobster tail, leaving an inch of the shell uncut. Loosen the meat around the shell and pull the meat up on top of the shell, but be careful to leave the meat attached to the end of the tail. Slash the lobster meat across the top about 6 times. Baste the meat before placing in the oven. Cook at 375 degrees for about 20 minutes and be sure to baste it every 5 minutes. You can either serve with drawn butter or the basting mix for more flavor.

Bon appetite!