French Recipes

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Coconut Peach Popsicle Recipe Recipe

Coconut Peach Popsicle Recipe

08.09.13 by Jackie

Here's a refreshing, healthy treat for you to enjoy this summer. We made coconut peach popsicles using peaches from our garden and fresh coconuts. The popsicles are made out of a blend of puréed peaches, diced peaches, coconut milk, fresh coconut water, fresh shredded coconut, freshly squeezed lime juice, honey and vanilla beans.

You can't go wrong with these frozen treats. Plus, they're vegan! Depending on what fruit you have available, be creative and combine the fruits and spices you like. 


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Cherry Roasted Chicken Recipe Recipe

Cherry Roasted Chicken Recipe

08.08.13 by Jackie

The cherries from the farmers' market this week weren't very sweet, so I used them in a savory dish and paired them with my specialty, rotisserie chicken. I marinated the poultry overnight in a flavorful, buttery mixture and roasted the meat the following day. Once the chicken was fully cooked, I used the pan drippings and poached the pitted cherries until softened. 

This method is my way to make good use of fruit that can't be eaten as is or in dessert. Next time you're a bit disappointed with the groceries you bring home, think twice before wasting them; there's almost always a clever way to turn an item into a delicious dish and no one will ever suspect the reason you decided to go this route!


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Chilled Peach Soup Recipe Recipe

Chilled Peach Soup Recipe

08.07.13 by Jackie

Baby Aria and I spent the day in our garden. She helped me trim the basil plants and gather ripe peaches in large baskets. Since the skin of this specific variety of peach is very fuzzy, they couldn't be eaten as is because it could have irritated her throat. So I blanched the fruit and peeled the skin. The skin unveiled a beautiful yellow flesh and the stone was easy to remove because the fruit was so ripe. They were very flavorful and sweet. 

I made syrup flavored with kaffir lime and ginger and poached the halved peaches for a few minutes. You could garnish the chilled peach soup with other small-sized fruits such as berries. I wanted to impart an Asian flair to the light snack, so I paired it with purple mangosteens. The result was spectacular.


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Spinach Crostata with Asparagus and Artichoke Recipe

The girls are becoming such foodies. All summer, they've been involved in the preparation of the family meal. Since Sunny knows how to drive, she took the rest of the girls grocery shopping today and came home with a lot of greens. We concocted a savory green pie in the form of spinach-flavored crostata filled with asparagus, marinated artichokes and more spinach. How cool is that?

Each girl got assigned a specific task. Sunny prepped the greens (celery, asparagus and artichokes) and cheeses (mozzarella and Gruyere), Lya caramelized the onions and Mimi and Lala were in charge of the buttery spinach dough. Since we made such a rich dish, we paired it with a salad loaded with fresh, crisp vegetables. Anything will do, but I especially like shredded carrots.


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Cardamom and Banana Muffins Recipe

Cardamom and Banana Muffins

08.02.13 by Jackie

There's a French idiom "après l'effort, le réconfort", which roughly translates to "after all that effort, sit back and relax". My husband's teenage sisters Lya and Mimi took this idiom to heart, culinarily-speaking, by baking mini-muffins after a hard three-hour workout. What can I say, they were hungry for sweets. The girls decided to flavor them with freshly crushed cardamom and ripe bananas and baked them in a mini muffin pan. The illusion of saving calories by eating multiple mini treats instead of one big one made them feel good.

I love cardamom. It’s a common flavor in Indian cuisine; in addition to its potency, it's very versatile. You can easily make a fragrant gravy or flavor your favorite dessert, all with the same ingredient. What’s not to love? 


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