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Roasted Red Bell Pepper and Asparagus Recipe

There are few side dishes that are as intensely colorful and beautiful as a platter of roasted red bell peppers and asparagus. The flavors and textures are very distinct and complementary. They don't need much in the way of dressing; I usually only add a little lemon, pickled red onion and sea salt after drizzling them with olive oil and roasting them in the oven.

It's a great party platter because you can prepare it in advance. I usually roast the vegetables several hours before we have guests over, and then dress them right before serving. You could also serve the veggies straight out of the oven if you'd like them warm. Either way, this simple yet elegant dish is a perfect way to begin a dinner party. Enjoy!


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Salsify in Butter with Capers Recipe

Salsify in Butter with Capers

01.26.10 by Jackie

Salsify in butter is a very simple yet tasty dish. I blanch the salsify and then sauté them in butter. A little lemon and some capers balance out the flavor. I garnish the dish with curly parsley for color and voilà, a delicious 5-minute side dish is ready.

This dish reminds me of the lunch meals from the cafeteria of my elementary school in France. It was usually served au gratin, but that's another recipe. Before you start thinking that my school served incredibly gourmet food, you should know that while salsify may not be very familiar to many in the US, in France it's down right common. The flavor and texture is similar to leeks or white asparagus, but less fibrous. It's one of my favorite vegetables, and if you give it a try, you'll fall in love with it as well. Given that this it takes about 5 minutes to prepare this recipe, you have no excuse!


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Yorkshire Pudding (Popover) Recipe

Yorkshire Pudding (Popover)

01.18.10 by Jackie

Yorkshire pudding batter contains very basic ingredients that I'm sure are already in your kitchen; eggs, milk, flour and oil (or fat drippings). The final product is greater than the sum of its parts, and there are few things more dramatic than a basket full of Yorkshire pudding.

Food has an incredible ability to evoke memories, and for me, Yorkshire pudding really takes me back in time to my childhood vacations in England. I stayed 2 years in a row at Tracy's house during Easter break in 1989 and 1990. It's been almost 20 years since the last time we met but we've kept in touch ever since. Tracy is an amazing cook, and I have fond memories of her delicious meals. A typical dinner would be roast beef, Yorkshire pudding, some greens and carrots and a wonderful banana mousse. Tracy, if you're reading, send my love to your lovely girls Emily and Alice!


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Scrambled Tofu and Kimchi Recipe

Scrambled Tofu and Kimchi

01.14.10 by timran

Using the kimchi from yesterday's post, I made a dish today for true vegetarians and vegans like my Aunt Elise. She is a monk from Vietnam who's currently visiting us, and one of her favorite meals is mock scrambled eggs with kimchi.  The mock scrambled eggs are actually scrambled boiled tofu. Today, I made mine with turmeric and green onions.

The fluffiness of the tofu complements the salty flavor of the kimchi well. Lulu's New Year's resolution has been to exercise and live a healthier life. He's enrolled at the gym and has been going regularly. My way of supporting his effort is by making quick, healthy meals and snacks that are tasty and good for him.


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How to Make Kimchi Recipe

How to Make Kimchi

01.13.10 by Jackie

Kimchi is a Korean pickled dish made of vegetables. It's absolutely delicious and goes with almost every meal. Aunt Elise, maman's sister visiting from Vietnam, taught me how to make a simple version of kimchi. It doesn't have the red color traditionally associated with kimchi, but there are actually several varieties, like this one, that have little or no red chili. What can I say, I'm kind of a wimp when it comes to spicy food.

We only used Napa cabbage, very simple seasoning and a good bit patience. It takes a few days for the cabbage to ferment, and then it's ready to enjoy.

You usually eat kimchi as a condiment with another dish, and my favorite "partner" is Cơm Gà Siu Siu. It's boiled chicken in a caramelized-onion broth. Serve the pieces of chicken with jasmine rice (cooked in the same chicken broth as well, I'll post the recipe soon), nước mắm (fish sauce in Vietnamese) and kimchi on the side. Lulu, on the other hand, just likes eating it by itself. However you decide to use it, homemade kimchi is definitely worth the effort.


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