First Entree Recipes

View All | View Summaries
Savory Goat Cheese Panna Cotta with Beluga Lentil Relish (Panna Cotta au Chevre et sa Macedoine de Legumes) Recipe

Panna cotta de chèvre frais et sa macédoine de légumes is a summery dish. It was such a sunny day today in the Bay Area, so I decided to make something refreshing and light.

In case you don't know, panna cotta is a firm jelly. It can be either be savory or sweet. Instead of using gelatin, I used agar for the vegetarians in the house. I paired the panna cottas with mixed vegetables and lentils to get a balanced meal with proteins, dairy and veggies.  

I served them in little verrines. Verrine is just a fancy word for glasses but they are the latest trend in French cooking. If you host a buffet-style dinner, it's the ideal way to run a stress free party as this dish can be prepared in advance.

savory panna cotta


Full Recipe...
Roasted Bell Pepper Pearled Barley Recipe

Barley used to be poor people food during the Medieval times. It's also the food that feeds horses but if it's well-cooked and tender, it's a very healthy meal full of fibers. The texture is chewy and you can add a lot of spices to make it flavorful.

The cooking process is similar to cooking risottos but I added a can of diced tomatoes to make the barley more tender.


Full Recipe...