Cafe de Paris Butter

Cafe de Paris on top of steaks

It has been 8 years since we moved back from Switzerland. My husband rarely asks for “Swiss Style” meals, but when he does, I am happy to oblige. When trying to come up with a Plugrá Butter themed dinner party my husband suggested Cafe de Paris. It was the perfect topping for the steaks we planned on making.

Here’s a little back story on Cafe de Paris. In 1930, Mr. Boubier, owner of the ‘Restaurant du Coq d’Or’ in Geneva , invented an original butter- based sauce with the help of his daughter. The sauce included a mix of spices, herbs and other ingredients, which he served with Entrecôte steak to the delight of his customers. 

Cafe de Paris compoud butter

Although there have been many imitations of the concept, no one has been able to re-create the sauce exactly that Mr Boubier invented in Geneva in 1930. Since then, the recipe for this sauce has been a closely guarded secret. It was handed down from generation to generation and the owner of Entrecôte Café de Paris in Geneva, Mr. Vouillamoz, has been the current guardian of the recipe since 1989.  

Traditionally this butter “sauce” is served on beef or pork. However, many Swiss use it as a regular condiment for everyday items including potatoes. We always had a little jar in the fridge. Since we can’t find it here, this was the perfect opportunity to make it at home. Although delicious, I didn’t want to just fry the steaks in butter. I wanted something that would showcase the creaminess of Plugrá European butter. This Cafe de Paris did just that. When placed on top of steamy hot steaks it melted, creating a glorious sauce with complex flavors.

Cafe de Paris and steak

The next time you plan on cooking some steaks or pork, make this compound butter beforehand. You will love it!

When a slice of this compound butter is placed on a sizzling steak, it melts to create a glorious sauce!

  • 1 tablespoon olive oil
  • 1 shallot, chopped finely
  • 2 teaspoons Indian style curry powder
  • 3/4 cups unsalted Plugrá butter, softened
  • 1 clove garlic, crushed
  • Juice of ½ lemon
  • 2 teaspoon Worcestershire sauce
  • 3 anchovy fillets
  • ½ teaspoon baby capers, rinsed
  • ½ teaspoon sea salt
  • 1 teaspoon ground pepper
  • 1/4 cup parsley leaves
  • 2 tablespoons finely chopped chives
  • 1 tablespoon thyme sprigs, leaves only
  • ½ teaspoon ground ginger
  • 1 egg yolk

In a small frying pan, heat oil on medium high heat.

Add shallot and garlic, and cook until shallots are translucent, about 3 minutes.

Remove from heat and cool for 5 minutes.

Using a food processor, add all the ingredients and spices including the cooked shallots and garlic.

Pulse until everything has been incorporated.

Roll a log of compound butter by placing the mixture on a sheet of plastic wrap and rolling it.

Refrigerate for at least 1 hour before slicing.

Can be made up to a week ahead of time.

 

 

 

Lemon Mousse Cake

lemon mousse cake

A few weeks ago I invited some friends to come over and celebrate the 3 things I love most, spring, food, and of course butter. As some of you may know, this is the second year that I am a brand ambassador for Plugrá European Style Butter. Even before becoming part of their Butter Brigade, it was my butter of choice. With the vast amount of time I spend in the kitchen, I want my edibles to be mouthwateringly delicious. A huge component of that is good quality ingredients! Plugrá Butter uses a slow-churned process that creates less moisture content and a creamier texture when compared to average table butters.This secret becomes yours for flakier pastries, unbelievably creamy sauces, rich enviable risottos, sizzling sautés, and extraordinary flavored butters.

lemon mousse cake slice

Apart of my ambassadorship is to host a dinner party and create a menu that showcases the creamy butter. Last year, I hosted a party and used a chef inspired menu from the Plugrá Butter website. This year however I had a wonderful time creating my own butter filled menu!

table setting

I could not have been more lucky as far as weather. It was the first day of spring and absolutely beautiful out. I set my table with pretty pink linens and vintage Italian glasses. This dinner party finally gave me an excuse to buy the gorgeous gold flat wear that I had been eyeing on Ebay for the last year!  Living in Southern California and close to the water, I felt that it was my civic duty to have a surf and turf type meal but I wanted to do it with a french flair.

table setting spring inspired

The appetizers consisted of fresh baked bread and a compound orange butter along with charcuterie and an array of french cheeses. The next course was a butter lettuce salad with large scallops fried in brown butter. The main course was a grilled ribeye steak garnished with a slab of Cafe de Paris. Cafe de Paris is a compound butter that has such a depth of flavor that it deserves its own post just to explain (coming tomorrow). I served the steaks with mashed potatoes and asparagus with a hollandaise sauce.

lemon mousse cake 2

We ended the meal with this Lemon Mousse cake. Considering everyone cleaned their plates and left with a very full stomach, I will say that it was a success! I get so much joy from enjoying good food and wine with good friends!

dinner party friends

 

Lemon Mousse Cake

This lemon mousse cake is light and bursting with flavor. Serve it at your next brunch or party. It will be a sure hit!

  • Lemon Cake
  • 1 cup Plugrá butter (softened)
  • 1 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 whole eggs, room temperature
  • 3 egg yolks, room temperature
  • 2 tablespoons lemon juice
  • 2 tablespoons grated lemon peel
  • 2 1/2 cups cake flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk, room temperature
  • Lemon Mousse
  • 8 eggs
  • 1¼ cups sugar
  • ½ teaspoon salt
  • Juice and zest of 4 lemons
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • Whipped Cream Topping
  • 1 cup heavy whipping cream
  • 1/4 cup sugar

!Lemon Cake

Preheat oven to 350 degrees.

Grease 3 6- inch or 2 8-inch round pans.

Make sure all your ingredients are room temperature.

In a separate bowl, combine flour, salt, baking powder and soda and mix.

In your mixer fitted with the paddle attachment, blend butter, sugar and vanilla lemon juice and lemon peel at medium speed until pale and fluffy.

Add eggs, one at a time, scraping the bowl after each addition.

Reduce speed to low and add a cup of flour followed by 1/3 of the buttermilk.

Repeat this 3 times, until you have incorporated all the flour and buttermilk.

Pour into pans evenly and bake about 20 minutes or until a knife is inserted and when remove is clean.

Cool completely.

!Lemon Mousse

In a heavy bottomed pot, add 4 eggs and 4 egg yolks. Reserve the egg whites for later.

Stir in sugar, lemon juice and lemon zest until combined.

Cook on medium heat until curd has thickened and coats the back of your spoon, stirring continually (about 10 minutes).

Remove from heat and carefully place in a bowl. Cover and refrigerate for at least one hour or until cold.

Once curd is cold, beat egg whites in a clean dry bowl until stiff peaks form.

Fold in cold curd into egg whites, carefully.

Once again in a clean, dry bowl, beat heavy whipping cream until stiff peaks form.

Fold in curd/egg white mixture.

When cake is fully cooled, layer it with lemon mousse.

*I used a 4 inch thick acetate strip to wrap around the cake and removed it before serving.

Whip remaining heaving whipping cream and sugar until stiff peaks form.

Frost the top of the cake with whipped cream and fresh berries.

*You can also just use an extra layer of mousse to top the cake instead of whipping cream.

 

Rhubarb Ginger Cocktail

Rhubarb Ginger Cocaktail

Are you the type of person that meal plans and takes a very specific list to the grocery store or farmer’s market? Or are you the type that just strolls the isles looking for inspiration? I am the latter…usually. I love going to the farmer’s market and bringing dishes together with the fresh purchase.

rhubarb ginger simple syrup

This cocktail is a result of my trip to Specialty Produce. In my Lime Coconut Sandwich Cookie post I talked about my love for this place and the amazing produce they carry. I absolutely love rhubarb and may have bought a bit too much, and since I hate things going to waste, I made cocktails! I also made quite a few other things, so get ready for rhubarb overload!

spring cocktails

The Rhubarb Ginger simple syrup in this cocktail is sweet and slightly bitter-just like rhubarb, and has a slight ginger aftertaste. I paired it with gin, a splash of ginger ale, a sprig of mint and of corse a lime wedge. It is light and refreshing and goes does very smoothly. This would also make a wonderful nonalcoholic drink.  Its official name is the Ginger-Rhu- in case anyone asks ;)

spring simple syrup

If you’re not into ginger, this rhubarb simple syrup would also be wonderful with the addition of vanilla bean. Also, if gin isn’t your thing, we tried it with bourbon too and it was just as wonderful!

 

Make these for your next brunch or afternoon hangout. You will not be disappointed!

Rhubarb Ginger Cocktails

With Rhubarb season upon us, this cocktail will be your new favorite drink! It is light and refreshing and the perfect afternoon drink!

  • 5 cups coarsely chopped rhubarb
  • 1/4 teaspoon freshly grated ginger
  • 1and 1/4 cup sugar
  • 1 and 1/2 cups water
  • Gin
  • Ginger ale
  • Ice
  • Mint leaves
  • Lime wedges

In a small pot, bring rhubarb, ginger, sugar, and water to a boil.

Reduce heat and keep contents to a simmer until fruit has softened and started to break down, about 20 minutes.

Using a fine mesh strainer, carefully strain rhubarb mixture into a bowl.

Pour into a bottle or jar and refrigerate until cold (up to 2 weeks).

To make cocktails I add about 2 tablespoons simple syrup to 1 shot of gin, then top it off with ice, ginger ale, mint sprig and a lime wedge.

This recipe will make 6-8 cocktails.

 

 

Fool Yourself Full- The Pistachio Principle

IMG_3111

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Lemon Lime Coconut Cookies

lime coconut sandwich cookies

About a month ago I attended a Blogger event at Specialty Produce in San Diego. I have been a long time fan of theirs, visiting regularly before events to get the freshest produce. Therefore learning about their blogger program was seriously an added bonus. Continue reading

Garden Pudding Cups

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SnackPackMixins #CollectiveBias

Pudding cups vegetable garden

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Coca-Cola Cupcakes & Cocktails

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FinalFourPack #CollectiveBias Coca-Cola is a corporate champion of the NCAA. Messaging below is intended for ages 21+ and is intended to be enjoyed responsibly, in moderation.

Coca cola cupcakes and cocktails

We love a reason to celebrate, but my husband especially loves celebrating while watching sports! With the NCAA® March Madness in full swing, he certainly has a lot to celebrate. My husband is a very hard worker so when he decides to relax in front of a game with friends, I like to make it as enjoyable as possible. Meaning, they have a nice stiff drink and a some delicious munchies in front of them.  Continue reading