Vegetables Recipes

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Choy Sum with Oyster Sauce Recipe

Choy Sum with Oyster Sauce

02.18.10 by Jackie

Choy sum (also known as Chinese flowering cabbage) is a very quick and easy vegetable to cook. I pan-steamed the greens for only a few minutes to maintain a bright green color and paired them with an oyster sauce mixture. Of course, I also had to modify the recipe a bit for the strictly vegetarian diet of my husband Lulu, but the method is exactly the same.

You can serve them as is or with a sauce of your own. It's a healthy and flavorful way to open a meal. I've had it often that way at dim sum restaurants. In fact, it's usually one of the few vegetable dishes offered. With this recipe, you can have it at home, without the dim sum prices!


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Salsify Potato Cheese Gratin Recipe

Salsify Potato Cheese Gratin

02.04.10 by Jackie

Gratin of salsify is a very common French winter dish. For my version, I added steamed fingerling potatoes and diced Granny Smith apples to make the flavors more interesting. The acidity of the apples and the starchiness of the potatoes give the salsify a great balance both in texture and taste. As you would any other gratin, the dish is covered them with béchamel sauce made with cheddar for a rich color. The crust is topped with Dubliner cheese.

If you've never tried Dubliner cheese, you should. We've all become addicted to it. Its flavor is very similar to an aged gruyère, but with fruitier notes and a sharper bite. It's become one of my "go-to" cheeses for cooking. It takes this classic French version of comfort food to another level.


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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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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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