French Recipes

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Zucchini Goat Cheese Recipe Recipe

Zucchini Goat Cheese Recipe

06.17.13 by Jackie

This weekend, I was inspired by the seafood I prepared for myself and created fish-like "scales" using thinly sliced zucchini so my husband Lulu, who is a vegetarian, could enjoy a similarly-themed meal.

First, I steamed thinly sliced and shredded zucchini. Then I cooked finely chopped morel mushrooms with garlic. Shredded zucchini, preserved lemons and the mushrooms became the base of the flavoring for the goat cheese filling. I reshaped a log of goat cheese mixture and dressed it with the zucchini slices. I added a little glamour to the dish with the exquisite white truffle oil we received from our friend Casey at Pastamoré. How luxurious does this sound?  

I preserved Meyer lemons in several jars a few months ago and it's now time to enjoy every bit of them. This is the very first time of the season I'm using them. You could use them to flavor pasta, cold soup, sauces, salad dressing, dips, stews and many more dishes. Stay tuned for more recipes with preserved lemons.


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Apricot Pot de Creme Recipe Recipe

Apricot Pot de Creme Recipe

06.14.13 by Jackie

When Lulu and I attended my older sister's wedding in 2007 in Paris, I recall the most delicious store-bought dairy dessert I discovered at my very dear friend Nathalie’s house. We had a lovely dinner and finished the meal with Bonne Maman brand miniature jars of petits pots de crème. But unlike the ones I usually prepare, these pots de crème had a much heavier, thicker, smooth and creamy texture. Unfortunately, this product has been discontinued; Lulu and I searched for it during our most recent trip to France without success.

This is my attempt to recreate that lovely French dessert. The dessert is made with a lot of white chocolate, a fair amount of heavy cream, butter and eggs. I flavored it with apricots from our garden and amaretto to enhance the apricot flavor.

I served the dessert with a fresh fruit salad and a small scoop of rum raisin ice cream for a little temperature and texture contrast.


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Grilled Zucchini with Chimichurri Recipe

You've probably noticed that recently I’ve published more zucchini recipes than usual. The reason is that we have so much zucchini in our garden that's begging to be harvested.

My favorite method by far for preparing zucchini is grilling. Since zucchini tends to be a little bland, in this recipe I flavored them with chimichurri sauce. This sauce consists of a combination of Italian parsley, pickled garlic, Champagne pear vinegar, lemon, lemon thyme, coriander and extra-virgin olive oil. I also topped the zucchini with a little queso fresco before serving.


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Paneer Masala Mushroom Appetizers Recipe

Paneer masala is pan-fried paneer cheese simmered in a spicy, creamy sauce. It is amazing with plain basmati rice or hot naan. But instead of serving this dish the traditional way, I used it as a filling for mushrooms. The bold flavor of the curry sauce marries beautifully with the earthiness of the mushrooms; they make the most delicious fusion appetizers.

The idea for these cute appetizers was inspired by my aunt, Ma Mười. She told me the first time she tried Indian food years ago at a restaurant, she was served a lot of little metal tins filled with colorful sauces. After a while, she asked the waiter when her main meal was going to arrive. She thought they were condiments and didn't realize that was her entire meal.

These appetizers showcase the wonderful flavors of Indian cuisine for those who are not really familiar with this culture. I've prepared pizzas, "naaninis" and other fusion dishes with Indian toppings in the past. Indian cuisine is boldly flavored, so pairing it with simple and attractive presentation techniques is a low-risk strategy for producing delicious new dishes.


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Savory Granola Salad Topping Recipe Recipe

Granola topping is a healthier, more nutritious alternative to croutons for salads. I incorporated as many, if not more, flavors as I would for the bread, using lemon thyme, pine nuts, sunflower seeds, Pecorino cheese, Italian parsley, spices and extra-virgin olive oil. After the baked savory granola had cooled to room temperature, I mixed arugula with fresh cherries as an natural sweetener, drizzled a simple lemon vinaigrette and sprinkled the salad with the crunchy savory Pecorino granola topping.

I used boxed granola mix, called Granola Basics. It’s made by our friend Sarah from "Nuts About Granola" (it's their 5th anniversary!). Ever since she sent me my first box, I've wanted to explore and develop a savory version. And if you have the opportunity to purchase this awesome product, you'll see on the back of the box one of my recipes with a photo taken by me!


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