<![CDATA[Etoile - What\'s Up]]>Sun, 17 Nov 2024 16:08:07 -0600Weebly<![CDATA[It's Pie Season!]]>Tue, 06 Sep 2022 19:36:31 GMThttp://www.mon-etoiles.com/whats-up/its-pie-seasonBonjour Mes Amis!
 
It’s Pie Season!!!
 
Every year my family took a road trip from Los Angeles to Indianapolis, Mom & Dad were from Indianapolis.  My Daddy was always an adventurer, and so much fun! We took different routes and ate only at cafes that had “Homemade Pie” signs in the window.  We never stopped for fast food or at a chain restaurant, I grew up on local Americana cuisine.  Daddy was a pie man...peach specifically, but the most important part of the pie, what ever the fruit, was the crust!
 
I spent years working perfecting the perfect crust for my pies and quiches always with my father in mind.
 
I started making pumpkin pie from fresh pumpkins as a teenager...If you are going to the work of making an incredible crust...fill it with the best!  Nothing canned...Fresh & clean...as it is meant to be.
  
So we are coming upon what I consider Pie Season...fall is perfect for pie.  Chilly evenings and warm pie are perfect together.  Spending more time inside with family and friends.  Serving a good cup of coffee and a piece of pie to guests is perfect in the fall.
 
So many fruits are available year round these days...though, that seems a bit odd.  Even Pomegranates are now available year round, which to me is a bit disheartening.  The wonderful anticipation of a season and seasonal food is gone if you can get it year round!
 
That is why we try to keep our foods seasonal...as they are meant to be.  Clean and fresh, grown as nature intended. 
 
It is time for our Italian Lemon Crème Cake topped with fresh Pomegranate seeds...still perfect for the last warm days and evenings.
 
Contact us for a quote on fall cakes and pies!  Make sure you get your Thanksgiving order in today!
 

Cakes
 
Italian Lemon Crème Cake with Pomegranate
Italian Lemon Crème Cake with Blueberries, while they last
Red Pear Upside Down Cake with Pecans & Salted Carmel Sauce
Vanilla Buttered Rum Pecan Cake
Bourbon Pecan Cake
Apple Skarlotka
Chocolate Decadence Brownie Cake with Pecans & Ganache
Apple Cinnamon Crumble
Bourbon Peach Upside Down Cake
 
 

Pies
 
Sweet Potato
Blueberry Goat Cheese
Peach
Cherry
Pecan
Bourbon Pecan
Pumpkin (Pre-Order)
Pumpkin Pecan (Pre-Order)
Bourbon Pumpkin (Pre-Order)
 
Ask us how we can make your pies table ready in a ceramic pie dish.
 
Remember,
 
Don’t Just Eat, Dine!
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]]><![CDATA[Chris & Pepper]]>Tue, 06 Sep 2022 19:17:26 GMThttp://www.mon-etoiles.com/whats-up/chris-pepper
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​Let’s talk Chris & Pepper...Black Pepper
 
Did you know Christopher Columbus was a commodities trader? 
 
Think about it...he was searching for a new route to trade with Asia, by sailing West...he either thought he would hit the west coast of the continent of Asia or fall off the edge of the earth.
Instead by basically luck, hit a small islands East of the Americas, The Canary Islands.
 
One of the commodities Chris was looking for was Black Pepper.
 
At the time of the Nina, Pinta, and the Santa Maria, Black Pepper was incredibly valuable.
 
Alas... there was no Black Pepper to be found...But there were Chilis!  Which Chris named Chilis...Chili Peppers...to piggyback off the popularity of Black Pepper.  All Chili’s throughout the globe originated in Central America...which we have Chris to thank for...but I digress...this is about Black Pepper!
 
So, what made Black Pepper so valuable?  Supply and demand, of course.  But why were the Europeans so in need of Black Pepper.  It was the Must Have Spice!  But why?
 
I have been contemplating black pepper and how we can use it as something other than just the partner to salt!  After all...it was the Must Have Spice!
 
Of course, there is Peppercorn sauce for Beef or Game, or seared steak or burgers coated with crushed pepper with gorgonzola, but what about the other end of the spectrum?
 
How about Desserts?  We look for the trilogy of Sweet, Salty and Spicy in main dishes and sauces...how about Desserts?  We eat Chilis in Jelly.  I have put chili flakes in almost everything, so...
 
The experimenting begins!
 
Starting with:
 
Vanilla Black Pepper Ice Cream
Salted Carmel Sauce with Black Pepper
Brownie Cake with Black Pepper toffee pecans
Blueberry Basil Sauce with Black Pepper over Lavender Ice Cream
Sugar Pepper crust  Creme Brulé
Chocolate Pepper Bark
 
The secret is enough to add a kick...not too much to overwhelm.
Let us create something for you!
 
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]]><![CDATA[Let Them Eat Fake!]]>Tue, 29 Mar 2022 23:31:15 GMThttp://www.mon-etoiles.com/whats-up/let-them-eat-fakeDid you know you can create cultured meat in a 3D printer???
​Ykes!
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As everyone who knows me understands...I love clean food! 
 
I constantly refer to the photos from the 1950’s of the people on aircraft carriers sitting on deck chairs wearing goggles watching nuclear testing on the Bikini Atoll.  They had no clue how dangerous the radiation fallout was at their distance. 
 
Do we know what all of the mystery additives in our food does to your body after long periods of time?
 
30 years ago, Avocado was bad...too fatty...today...Avocado is good!
 
Canola oil was the end all be all...now we know the processing of the oil creates a product that isn’t good.
 
I became a label reader at a young age.  What you put into your body counts!!!
 
My basic rule...use the KISS system.  Keep It Simple Stupid!
 
Keep your food as clean as possible!  Stay away from processed food as much as possible...yes that means your favorite drive through!
 
In this grab and go society it is incredibly hard to stay away from all processed food...but do your best!
 
Last night I saw a video of Bill Gates discussing his latest idea to save the world: Synthetic Meat!
 
Yes, Synthetic Meat.
 
Let that sink in.
 
The first thing that comes to mind is somewhere between polyester and Soylent Green!  Either way...all bad!
​ 
Supposedly Synthetic Meat will save the planet and our eco system.
 
I am not going to weigh in what is best for the planet...Let’s discuss what it does to your body.
 
Call me old fashioned, but to me if you want to be a vegetarian or a vegan, there is fabulous vegetarian and vegan food without attempting to create something like meat that isn’t meat!  Just the word “Synthetic” is a red flag...Don’t Put This In Your Mouth!!!
 
When man attempts to emulate God...bad things happen...even in food.
 
Think about what they are doing to plants to create a meat like product, adding color, texture, all sorts of bizarre things...and they squirt it out of a tube and form it into something that will resemble meat on your grocery shelf.  Bottom Line...Gross!







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​As it stands, we know these synthetic meats have ingredients that are inflammatory, can create hormone imbalance, on and on and on...Attempting to save the planet...they have created Frankenstein’s Monster!
 
Back to my KISS system...and eating clean...
 
If you want to be vegetarian or vegan...Excellent...fabulous food abounds!  Please stay away from anything called “synthetic”. 
 
If you want to learn more about the “synthetic meats” that are being currently promoted please go to the Defender website:
 
https://childrenshealthdefense.org/defender/bill-gates-fake-meat/
 
 
Remember...
 
Eat Clean Fresh Food...Just as God made them!
 
We were given a world full of wonderful plants, vegetables, fruits, nuts, a bounty of nutritious flavorful clean food we can create fabulous cuisine....using the wonderful foods just as God gave us!
 
If you would like to have more vegetarian...non-synthetic...dishes in your life...Let us help you!!!

]]><![CDATA[Taste Tested!]]>Thu, 16 Dec 2021 03:28:59 GMThttp://www.mon-etoiles.com/whats-up/taste-testedIt’s all about Cheese!
 
I love cheese...seriously LOVE CHEESE!!!  It is a lifelong serious affair with excellent cheese...one of my favorite meals is wonderful cheese, fruit and crusty baguette...
 
Growing up I loved going to the grocery with my father.  Every once in a while I was allowed to pick something new to try.  I seemed to gravitate toward the cheeses.  My first taste of a blue cheese was on one of those wonderful adventures with my dad.
 
One of the greatest experiences of a Chef is tasting.  Tasting all kinds of food to find the best ingredients for your recipes...your dishes are only as good as your ingredients.
 
Of course...thank goodness...this includes cheese! 
 
I just had a taste test of two of my favorite types of cheese...Camembert and Gorgonzola searching for my exceptional flavors and textures for our fruit and cheese platters.
 
Taking a bite of my new Gorgonzola you can imagine how well it will go with walnuts and black grapes.  The Camembert will be incredible with sour cherry preserves or fresh herbs...and Gini...wonderful with Lavender!  I found an incredible imported Greek Feta...It is transformative...you feel the breeze coming off the sea while sitting at the taverna...perfect with pistachios and olives.
 
My three simple rules of buying cheese...
 
  • Never...I mean NEVER...buy pre-crumbled anything!  Bottom line.  It is like the difference between loose tea and tea bags. The flavor is lost!  Yes I understand it is easier to toss pre-crumbled gorgonzola into your salad or to top your quiche...but easier is not always better!
  • Try to buy your favorite cheese from the country it originated.  Everything else is imitation.
  • If you cannot find the imported cheese...try to find domestic cheese made with the original ingredients.  Do you know which cheese should be made from goats milk as opposed to cows?  It is important and it makes a difference!
 
Elevate your life...Know the difference between eating and Dining!
 
Let us help with your holiday experience!
 
Cheers!
 
 
Cat Brown
281.747.6627

 

]]><![CDATA[QUACK, QUACK, QUACK!!]]>Wed, 03 Nov 2021 02:31:49 GMThttp://www.mon-etoiles.com/whats-up/quack-quack-quackAnyone who knows me knows how much I love Duck!
 
My mother thought I was anti-American because I would roast a duck as opposed to a turkey on Thanksgiving.
 
Duck has been a staple in France for eons...but is starting to be more popular here in the states.  Frozen Long Island Duck is no longer your only choice! You can even find duck fat on grocery shelves! 
 
I love the richness of the meat; it holds up to so many different flavors and means to cooking.  Duck is a fabulously versatile poultry.
 
Muscovy is an incredible duck with thin skin and richly flavored, dark-red meat.  I love the ease in which the skin crisps when searing.
 
I marinade either quartered whole duck or duck breast in bourbon, wine, citrus...Glaze with chili blackberry sauce, peppercorn sauce, wild mushrooms...I could go on for days...Duck is incredible!
It pairs so well with my Whipped Herbed Sweet Potatoes, Roasted Root Vegetables, Garlic Whipped Potatoes...All green, orange, red veggies.
 
One of my new loves...is Duck bacon!
 
I love Duck Bacon!!!  Dark rich meat incredible in or with dishes.
 
Our twist on Vietnamese Fresh Spring Rolls...instead of pork or chicken...I use a glazed duck bacon.  It creates a fabulous richness to complement a spicey peanut sauce.
 
My love for Duck is boundless...
 
Let Etoile introduce you to our Duck Specialties!
 
Share your favorite Duck recipes and we will post it on out sites!
 
Quack, Quack, Quack!
 
Cat
 
 
Cat Brown

]]><![CDATA[It's All About Bourbon!]]>Wed, 27 Oct 2021 21:55:11 GMThttp://www.mon-etoiles.com/whats-up/its-all-about-bourbon​It’s All About Bourbon

There are many types of Whisky.

Whisky from Scotland usually starts with a “Glen”...Irish Whisky does not....both have unique flavors.

And then there is Bourbon.

Bourbon is a uniquely American Whisky.  A uniquely American flavor, with an incredible aroma.

Bourbon is one of my favorite spirits to cook with, for the flavor and aroma.

As a Chef, I am always creating new dishes, many around the use of bourbon.

From Bourbon Glazed bacon to Bourbon infused Ganache...the flavor of Bourbon covers the spectrum.  Adding a splash of Bourbon while your sauté mushrooms add to the brilliant earthy flavor and a dash to your pecan brownies enhances the richness of the eweey gooey chocolaty brilliance.

Some of our fabulous dishes flavored with Bourbon...Add them to your Etoile dinner

Deep Fried Bourbon French Toast
Bourbon battered brioche served with maple syrup and fresh fruit.
 
Seared Quartered Bourbon Enhanced Duck
Rich Bourbon marinated quartered Muscovy duck, seared, and covered in Peppercorn Sauce.  Served with herbed whipped sweet potatoes and French green beans.
 
Seared Filet, with Bourbon sautéed Mushrooms
Seared Filet, served smothered in Bourbon Mushrooms, served with garlic whipped potatoes, and lightly steamed asparagus.
 
German Chocolate Cake with Bourbon Pecan Coconut Crumble
Rich 100% Cacao scratch German Chocolate Cake with Bourbon Pecan Coconut Crumble.
 
Dark Cacao Soufflé
Incredibly Rich Dark Cacao Soufflé with pockets of Molten Cacao Chips, covered in Cacao Bourbon Ganache with Whipped Cream.
 
Brownie Decadence
Layered 100% Dark Cacao Pecan Brownie Cake.  Each layer covered with Dark Bourbon Ganache.
 
Contact Etoile to see how we can add our Bourbon dishes to your dinner!

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