Savory Recipes

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Wild Mushroom Tartlet Recipe Recipe

Wild Mushroom Tartlet Recipe

01.07.15 by Jackie

I recently hosted a dinner party and was looking for a gourmet side dish for filet mignon. I selected a savory tart filled with a combination of wild mushrooms such as fresh morels, beech, maitake, Hegehogs and brown crimini mushrooms. 

Playing with such ingredients is a great way to take your guests on a great gastronomical adventure. Plus, preparing this dish is fairly basic and simple. I used  pastry dough that I baked first and then filled with the mushrooms. They're rich in umami, which is the savory flavor quality that sort of mimics what we get from meat. The savory tarts ended up being the perfect pairing for the gourmet meat. 

 

 


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Cooking with Almond Flour Recipe

Cooking with Almond Flour

01.06.15 by Jackie

My childhood in France was punctuated with much fun, joy and delicious pleasures. I especially loved January, because it's the time of the year when Epiphany is celebrated with la galette des Rois, or king's cake. For those who don't know, epiphany is a Christian holiday that celebrates the Magi visiting baby Jesus. January 6th is the official day of Epiphany, but in France, we usually celebrate it on the Sunday between the 2nd and the 8th.

I just stocked up my kitchen with almond flour for the delicious occasion, so little Aria gets to experience the same delights. I know I'm going to have a lot of leftover almond flour, so I went through all the recipes creatively utilizing the special ingredient for you to see.

Almond flour is also a great alternative for gluten-free cooking. My mother-in-law discovered later in life that she has celiac disease, and almond is a great substitute in recipes. My tip for a longer shelf life is to store almond flour in the freezer. And not only does it make delicious desserts, almond flour is a great thickener for savory sauces. Isn't that sweet?

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Thanksgiving Appetizers: Butternut Squash Tartlet Recipe Recipe

Thanksgiving festivities are right around the corner, so it's time to play with fall flavors. Today, I wanted to prepare a savory tart using butternut squash and finally decided to prepare individual portions because they would look even cuter and be easier to eat.

I made a regular butter crust, but I flavored it with green onions and sweet basil. I filled the mini tarts with creamed butternut squash. Then I balanced the texture with a lacy cheese topping by pan-frying slices of sharp Cheddar cheese. It was literally easy as pie. 


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My 15 Best Pumpkin Recipes Recipe

My 15 Best Pumpkin Recipes

10.07.14 by Jackie

I haven't never taken baby Aria to a pumpkin patch yet. I'm planning on taking her soon. I'm sure she will enjoy the scent of fresh straw and the endless plot of pumpkins. I wonder what type of pumpkin she will select. We'll probably pick many so we can turn them into delicious fresh pies, pancakes and sweet bread for the upcoming holidays. In the meantime, I've gathered a list of savory dishes flavored with the deep-orange squash plant. I hope you will find plenty of inspiration in this post. 


I hope Aria has a lot of fun. I heard our local pumpkin patch has an inflatable bounce house and slide; that alone will probably amaze her. Even though the weather seems very warm these days in the Bay Area, summer is gone and fall is definitely in the air. 

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Green Bean and Fennel Tart Recipe Recipe

I spent the entire week in Los Angeles. I took the opportunity to visit relatives and family friends, and I even ended up teaching them a couple of dishes.

The concept for this savory tart is very simple. I showed them how to make a flaky crust that took no more than 5 minutes. Then I used whatever vegetables we had on hand. This version contained thinly sliced fennel, shallots, super sweet baby bell peppers and dill for the filling. I wanted a pop of color, so as soon as the tart was fully baked, I topped it with boiled, bright green haricots verts and a few slices of homemade mozzarella. I returned it to the oven for a few minutes and we were done. What a fun way to spend Sunday in the kitchen! 


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