Bi Cuon Chay (Vietnamese Vegetarian Spring Rolls)

The bì cuốn chay is a blend of bì chay, thick rice vermicelli noodles, baby cucumber sticks, Vietnamese mint and Thai basil wrapped in a bánh tráng (rice paper disk). It is served with a simple soy sauce-based dipping sauce called nước chấm, nước mắm (fish sauce) or a peanut sauce (recipe follows in the tip section).

We had some bì chay yesterday. I served it with bún (thick rice vermicelli noodles). When served together, it is called Bún chay. In many ways, the dish is basically a deconstructed spring roll. That made deciding what to do with the leftovers really easy.  Without much effort, you'll get two meals out of the same dish. And did I mention that it is absolutely delicious?

If you crave the fried version for your main course, check out the recipe here.

Fusion Raita (Indian Yogurt Sauce)

Raita (click on the link for the traditional version) is an Indian condiment made with yogurt. It is paired with a lot of spicy dishes like biryani, tandoori chicken or vegetarian cutlets because dairy products have a cooling effect when food is extremely spicy. If you follow Ted Allen's show, Food Detectives, you've probably seen the premier episode which asks "What is the best way to cool your mouth after eating spicy food?" After some experimentation it was clear that dairy was the most effective.

This particular recipe is my take on traditional raita. Similar to the Greek sauce called tzatziki, I add dill, lemon, and olive oil. Being French, I also add some Dijon mustard to add some more complexity to the flavor. 

I know, some people are going to balk at my additions, but I think that sauces are the highlight of a meal, so why not enhance them with a lot of flavor? Sometimes I also add cilantro or dill, depending on what's available in my garden. I'll try to post the traditional recipe soon so that you can make your own variations to your taste.

Vietnamese Egg Roll Recipe (Cha Gio)

Just like the vegetarian eggroll recipe, the meat-filled version is perfect as an appetizer when you have a big party. It's also a great way to get the little ones acquainted with cooking. It's one of my earliest memories of being in the kitchen.

Preparation is fairly simple and will resemble an assembly line. The filling is essentially mixed together raw and then it's on to assembling, folding and frying.

My littlest sister-in-law turned five this week and we're going to have a birthday party this coming weekend. We're making the mini variety for this occasion because it's a better size for the kids and all around works great as an appetizer. We'll be making between 100 and 200 eggrolls and I guarantee that there won't be any leftovers.

Pan-Seared Korean Beef Short Ribs with a Maple Glaze (Maple Syrup Kalbi Marinade)

My cousin took me to a Korean Buffet a few months ago and I just got hooked on Korean beef short ribs ever since. The meat is very tender and delicious. This dish is meant to be eaten with your fingers. If you try and eat these with a fork and knife, you'll never get all the goodness and flavor out of the meat near then tendons and bones.

The key to making good Korean short ribs is to maintain a balance of sweet and savory flavors. I picked maple syrup and soy sauce for the sweet and savory agents in this dish. 

Savory Goat Cheese Panna Cotta with Beluga Lentil Relish (Panna Cotta au Chevre et sa Macedoine de Legumes)

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.