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Cooking with Elena, 5222 D Street, Chino, CA (2026)

06/17/2025

Riz Jaune au Curry de Poulet
(Yellow Rice with Chicken Curry)

Ingredients:
For the yellow rice:
250 g basmati or long grain rice
1/2 teaspoon ground turmeric
1 tablespoon vegetable oil or butter
1/2 small onion, finely chopped
1 garlic clove, minced
500 ml water or chicken broth
Salt, to taste
For the chicken curry:
500 g boneless chicken breast or thighs, cut into cubes
1 onion, finely chopped
2 garlic cloves, minced
1 tablespoon grated fresh ginger
2 tablespoons curry powder
200 ml coconut milk
1 tablespoon tomato paste
2 tablespoons vegetable oil
Salt and pepper, to taste
Fresh cilantro (for garnish)
Directions:
Cook the Yellow Rice:
Heat oil or butter in a saucepan over medium heat. Add the chopped onion and sauté until translucent. Stir in the garlic and turmeric and cook for 30 seconds.
Add the rice and stir to coat. Pour in the water or broth, season with salt, bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed. Fluff with a fork and keep warm.
Prepare the Chicken Curry:
In a large skillet, heat the oil over medium heat. Sauté the chopped onion until soft. Add garlic and ginger and cook for 1 minute.
Stir in the curry powder and tomato paste; cook for 1–2 minutes to develop the flavors. Add the chicken pieces and season with salt and pepper.
Simmer the Curry:
Pour in the coconut milk and stir to combine. Lower the heat and let simmer for 15–20 minutes, or until the chicken is cooked through and the sauce is slightly thickened.
Serve:
Spoon the yellow rice onto plates and top with the chicken curry. Garnish with fresh cilantro and serve hot.

06/17/2025

Galettes de pommes de terre farcies au jambon et au fromage
(Stuffed Potato Cakes with Ham and Cheese)

Ingredients:
600 g potatoes, peeled and cut into chunks
100 g cooked ham, finely diced
100 g shredded cheese (Gruyère, Emmental, or mozzarella)
1 egg
2 tablespoons flour
Salt and pepper, to taste
A pinch of nutmeg (optional)
2 tablespoons chopped chives or parsley
2–3 tablespoons vegetable oil (for frying)
Directions:
Cook the Potatoes:
Boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain well and mash until smooth. Let cool slightly.
Prepare the Dough:
To the mashed potatoes, add the egg, flour, salt, pepper, and nutmeg. Mix until combined, then fold in the herbs.
Form the Galettes:
With damp hands, divide the mixture into 8 portions. Flatten each into a small disk. Place a spoonful of diced ham and cheese in the center of 4 disks. Cover each with another disk and seal the edges to enclose the filling.
Pan-Fry the Galettes:
Heat vegetable oil in a non-stick skillet over medium heat. Cook the potato galettes for 4–5 minutes per side, or until golden brown and heated through.
Serve:
Serve hot, garnished with extra herbs if desired. These galettes pair perfectly with a crisp green salad or a dollop of sour cream.

06/17/2025

Riz Frit au Homard

Ingredients:
250 g cooked lobster meat, chopped
2 cups cooked jasmine rice (preferably day-old)
2 eggs, beaten
2 tablespoons vegetable oil
2 cloves garlic, minced
1 small onion, finely chopped
1 small carrot, diced
50 g frozen peas
2 tablespoons soy sauce (low sodium)
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
Salt and white pepper, to taste
2 green onions, sliced (for garnish)
Lime wedges (for serving)
Directions:
Prepare Ingredients:
Have all ingredients chopped and ready. Cold, day-old rice works best for fried rice.
Cook the Eggs:
Heat 1 tablespoon of oil in a large wok or skillet over medium heat. Add the beaten eggs and scramble gently until just set. Remove from the pan and set aside.
Sauté Aromatics:
Add the remaining oil to the pan. Sauté the garlic and onion for 1–2 minutes until fragrant. Add the diced carrot and cook until slightly softened.
Add the Lobster:
Stir in the chopped lobster meat and cook for 2–3 minutes to heat through.
Fry the Rice:
Add the cold rice to the skillet. Break up any clumps and stir-fry everything together for 3–4 minutes.
Season:
Add soy sauce, oyster sauce (if using), sesame oil, and a pinch of salt and white pepper. Return the scrambled eggs to the pan and stir to combine.
Finish and Serve:
Add the peas and cook for 1–2 more minutes. Garnish with sliced green onions. Serve hot with lime wedges on the side for a citrusy kick.

06/17/2025

Pavlova Exotique à la Mangue et au Fruit de la Passion
(Exotic Mango & Passion Fruit Pavlova)

Ingredients:
For the meringue:
4 egg whites (room temperature)
200 g caster sugar
1 teaspoon cornstarch
1 teaspoon white vinegar
1/2 teaspoon vanilla extract
For the topping:
200 ml heavy cream (cold)
1 tablespoon icing sugar
1 ripe mango, peeled and diced
3–4 passion fruits, pulp scooped out
Fresh mint leaves (optional, for garnish)
Directions:
Preheat and Prepare:
Preheat your oven to 120°C (250°F). Line a baking tray with parchment paper and draw a 20 cm circle as a guide.
Make the Meringue:
In a clean mixing bowl, whisk the egg whites until soft peaks form. Gradually add the sugar, one tablespoon at a time, whisking until stiff, glossy peaks form.
Gently fold in the cornstarch, vinegar, and vanilla extract.
Shape and Bake:
Spoon the meringue onto the parchment paper within the circle. Use a spatula to create a nest shape with a slight indentation in the center.
Bake for 1 hour 15 minutes, then turn off the oven and let the meringue cool completely inside the oven with the door slightly ajar.
Prepare the Cream and Fruit:
Whip the cold heavy cream with icing sugar until soft peaks form. Peel and dice the mango. Scoop out the pulp from the passion fruits.
Assemble the Pavlova:
Once the meringue is fully cooled, spoon the whipped cream into the center. Top with mango chunks and drizzle the passion fruit pulp over the top. Garnish with fresh mint if desired.
Serve Immediately:
Serve the pavlova right away for a crisp shell and fluffy center. Enjoy the perfect balance of sweetness and tropical freshness!

06/17/2025

Pommes de terre ranch au fromage et saucisse fumée
(Cheesy Ranch Potatoes with Smoked Sausage)

Ingredients:
600 g potatoes, peeled and diced
250 g smoked sausage, sliced (use beef or turkey sausage if preferred)
150 g shredded cheddar cheese
100 ml crème fraîche or sour cream
2 tablespoons ranch seasoning mix
1 tablespoon olive oil
1 small onion, finely chopped
Salt and pepper, to taste
Fresh chives or parsley, chopped (for garnish)
Directions:
Preheat the Oven:
Preheat your oven to 200°C (390°F). Lightly grease a baking dish.
Cook the Potatoes:
In a large pot of salted boiling water, parboil the diced potatoes for 7–8 minutes until slightly tender but not fully cooked. Drain and set aside.
Sauté the Sausage and Onion:
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Add the sliced sausage and sauté until browned, about 5–6 minutes.
Mix the Base:
In a large bowl, combine the parboiled potatoes, cooked sausage and onions, crème fraîche, ranch seasoning, salt, and pepper. Mix well to coat evenly.
Assemble and Bake:
Transfer the mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly on top.
Bake:
Bake uncovered for 20–25 minutes or until the cheese is melted, bubbly, and slightly golden.
Serve:
Garnish with chopped chives or parsley and serve hot. This dish is hearty enough to be a main or served as a comforting side.

06/17/2025

Pommes de terre au boeuf haché et légumes
(Ground Beef and Vegetable Potato Skillet)

Ingredients:
500 g ground beef
600 g potatoes, peeled and diced
1 medium onion, chopped
2 cloves garlic, minced
1 carrot, peeled and diced
1 red bell pepper, diced
100 g green peas (fresh or frozen)
2 tablespoons tomato paste
1 teaspoon paprika
1/2 teaspoon dried thyme
Salt and black pepper, to taste
2 tablespoons olive oil
Fresh parsley, chopped (for garnish)
Directions:
Cook the Potatoes:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes and cook for about 10–12 minutes, stirring occasionally, until golden and tender. Remove and set aside.
Sauté Aromatics:
In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion for 2–3 minutes until translucent. Add the garlic and cook for another 30 seconds.
Cook the Beef:
Add the ground beef to the skillet. Cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if necessary.
Add the Vegetables:
Stir in the diced carrot, bell pepper, and peas. Cook for 5–6 minutes until the vegetables are just tender.
Flavor the Mix:
Add the tomato paste, paprika, thyme, salt, and pepper. Mix well and cook for 2 more minutes to blend the flavors.
Combine with Potatoes:
Return the cooked potatoes to the skillet. Toss everything together gently and cook for an additional 3–4 minutes to heat through and blend the flavors.
Serve:
Sprinkle with fresh parsley and serve warm. This rustic dish pairs well with a green salad or crusty bread.

06/17/2025

Salade de Pâtes Méditerranéenne aux Penne

Ingredients:
250 g penne pasta
150 g cherry tomatoes, halved
1/2 cucumber, diced
100 g feta cheese, crumbled
80 g black olives, pitted and sliced
1/4 red onion, thinly sliced
1 small red bell pepper, diced
2 tablespoons fresh parsley, chopped
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon dried oregano
Salt and black pepper, to taste
Directions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the penne and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking. Set aside to cool completely.
Prepare the Vegetables:
While the pasta cools, chop the cherry tomatoes, cucumber, red bell pepper, red onion, and olives. Crumble the feta cheese and chop the parsley.
Make the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
Assemble the Salad:
In a large salad bowl, combine the cooled penne with all the chopped vegetables and feta. Pour the dressing over the salad and toss gently to combine.
Chill and Serve:
Cover and refrigerate for at least 30 minutes before serving to let the flavors meld. Garnish with additional parsley if desired. Serve cold or at room temperature.

06/17/2025

Calzone Pepperoni & Fromage

Ingredients:
1 pizza dough ball (about 250 g)
80 g pepperoni slices
120 g shredded mozzarella cheese
50 g ricotta cheese (optional, for creaminess)
2 tablespoons pizza or marinara sauce
1 tablespoon grated Parmesan cheese
1 egg, beaten (for egg wash)
1 teaspoon olive oil
Dried oregano or Italian seasoning, to taste
All-purpose flour (for dusting)
Directions:
Preheat the Oven:
Preheat your oven to 220°C (430°F). Place a baking tray or pizza stone inside to heat.
Prepare the Dough:
Lightly flour your work surface. Roll out the pizza dough into a circle about 25 cm (10 inches) in diameter.
Add the Fillings:
On one half of the dough, spread the pizza sauce, leaving a 2 cm border at the edge. Layer the mozzarella, pepperoni slices, and dollops of ricotta if using. Sprinkle with Parmesan and a pinch of oregano or Italian seasoning.
Fold and Seal:
Fold the dough over to create a half-moon shape. Press the edges together, then crimp or fold them to seal tightly.
Brush and Bake:
Transfer the calzone to a sheet of parchment paper. Brush the top with beaten egg and drizzle lightly with olive oil.
Carefully place it on the preheated baking tray or stone. Bake for 15–18 minutes, or until golden brown and puffed.
Cool and Serve:
Let it rest for 5 minutes before slicing. Serve with extra marinara sauce for dipping, if desired.

06/16/2025

Bouchées Jambon-Fromage

Ingredients:
1 sheet puff pastry, thawed
100 g cooked ham, finely diced
100 g grated Gruyère or Emmental cheese
1 tablespoon Dijon mustard (optional)
1 egg, beaten (for egg wash)
Freshly ground black pepper, to taste
A pinch of nutmeg (optional)
Directions:
Preheat the Oven:
Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper.
Prepare the Puff Pastry:
Roll out the puff pastry on a lightly floured surface. If it's not already square, gently shape it into a rectangle or square.
Add Mustard and Fillings:
Optional: Lightly brush the puff pastry with Dijon mustard.
Evenly sprinkle the diced ham and grated cheese over half of the pastry, leaving a 1 cm border along the edge. Add a pinch of black pepper and a light sprinkle of nutmeg if desired.
Seal and Cut:
Fold the other half of the pastry over the filling to enclose it. Press the edges firmly to seal, then use a fork to crimp them.
Cut the filled pastry into small squares or rectangles (about 4–5 cm each).
Brush and Bake:
Place the bouchées on the prepared baking tray. Brush the tops with beaten egg for a golden finish.
Bake for 15–20 minutes, or until puffed and golden brown.
Serve Warm:
Let cool for a few minutes before serving. These are perfect as appetizers or party snacks!

06/16/2025

Lemon Chicken Blanquette with Fragrant Rice

Ingredients:
For the chicken blanquette:
1 ½ pounds (about 700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
8 ounces (225g) mushrooms, sliced (cremini or button)
1 tablespoon all-purpose flour
1 cup (240ml) chicken broth (low sodium)
Juice and zest of 1 lemon
½ cup (120ml) heavy cream
½ teaspoon dried thyme (or a few fresh sprigs)
For the fragrant rice:
1 cup (200g) long-grain rice (Basmati or jasmine)
1 ¾ cups (420ml) water or chicken broth
1 tablespoon butter or olive oil
¼ teaspoon salt
Zest of ½ lemon
2 tablespoons fresh parsley or cilantro, chopped (for garnish)
Directions:
Cook the Fragrant Rice:
In a medium saucepan, combine rice, water (or broth), butter, and salt. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes. Remove from heat, fluff with a fork, stir in lemon zest, cover, and keep warm.
Season & Sear Chicken:
Season chicken with salt and pepper. In a large skillet, melt butter with olive oil over medium-high heat. Add chicken pieces and sear until golden on all sides, about 4 minutes. Transfer to a plate and set aside.
Sauté Aromatics & Mushrooms:
In the same skillet, add onion and sauté 2–3 minutes until translucent. Add mushrooms and cook another 4–5 minutes until tender and lightly browned. Stir in garlic and cook 30 seconds more.
Build the Sauce:
Sprinkle flour over the onion-mushroom mixture and stir to coat. Cook 1 minute. Gradually pour in chicken broth while stirring, scraping up any browned bits. Simmer 2 minutes until sauce slightly thickens.
Add Lemon & Cream:
Stir in lemon juice, zest, thyme, and heavy cream. Bring to a gentle simmer, then return chicken to the skillet. Cook 3–4 minutes, spooning sauce over pieces, until chicken is cooked through and sauce is creamy.
Finish & Garnish:
Taste and adjust seasoning with salt, pepper, or extra lemon juice as needed. Remove thyme sprigs if used. Sprinkle with fresh parsley or cilantro.
Serve:
Plate a bed of the fragrant rice and spoon lemon chicken blanquette on top. Ladle extra sauce and mushroom goodness over everything. Enjoy this bright, comforting meal!

06/16/2025

Chicken with Garlic Mushroom Sauce

Ingredients:
1 ½ pounds boneless, skinless chicken breasts or thighs
Salt and black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
8 oz cremini or white mushrooms, sliced
3 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup chicken broth (low sodium)
½ teaspoon dried thyme or Italian seasoning
¼ cup heavy cream (optional, for a creamier sauce)
Fresh parsley, chopped (for garnish)
Directions:
Prep the Chicken:
Season both sides of the chicken with salt and black pepper. If using thick breasts, consider slicing them in half horizontally for quicker cooking.
Sear the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 4–5 minutes per side, or until golden brown and cooked through. Transfer to a plate and cover loosely to keep warm.
Sauté the Mushrooms:
In the same skillet, melt butter. Add sliced mushrooms and sauté for 5–6 minutes until golden brown. Stir in the minced garlic and cook for 30 seconds until fragrant.
Make the Sauce:
Sprinkle in the flour and stir for about 1 minute. Slowly pour in the chicken broth, scraping the bottom of the pan to deglaze. Stir in the thyme or Italian seasoning.
Simmer:
Bring the sauce to a simmer and cook until slightly thickened, about 3–5 minutes. If using, stir in the heavy cream for a richer sauce.
Combine and Serve:
Return the cooked chicken to the skillet and spoon the sauce over it. Simmer for 2–3 minutes to heat through. Garnish with fresh parsley.

06/16/2025

Crispy Air Fryer Sliced Potatoes

Ingredients:
3 medium russet potatoes (or Yukon Gold), thinly sliced
1½ tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dried oregano or thyme
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish, optional)
Grated Parmesan cheese (optional)
Directions:
Prep the Potatoes:
Wash and scrub the potatoes clean. Thinly slice them into ⅛ to ¼-inch thick rounds using a sharp knife or mandoline for even slices.
Soak the Slices:
Place the potato slices in a bowl of cold water and soak for at least 15–20 minutes. This helps remove excess starch and ensures maximum crispiness.
Dry the Potatoes:
Drain and pat the potato slices completely dry using a clean towel or paper towels.
Season:
In a large bowl, toss the dry potato slices with olive oil, garlic powder, paprika, oregano (or thyme), salt, and pepper until evenly coated.
Air Fry:
Preheat your air fryer to 375°F (190°C). Arrange the slices in a single layer in the basket, avoiding too much overlap. Cook in batches if needed.
Air fry for 10–14 minutes, flipping the slices halfway through, until golden brown and crispy.
Serve:
Sprinkle with fresh parsley and Parmesan cheese if desired. Serve immediately as a snack or side dish.

Cooking with Elena

06/17/2025

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