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Lamb Sirloin Steak Recipe Recipe

Lamb Sirloin Steak Recipe

10.23.12 by Jackie

One of Papa's favorite meats is lamb. This morning, my husband Lulu and I left early and went to the open air "Les Sablons" market in Neuilly-sur-Seine, in a suburb of Paris. It's a small market but it holds a lot of delicious treasures. I bought two beautiful lamb sirloin steaks and we headed home right away, so I could prepare lunch for my parents.

The cut of meat is so fresh, no marinating time is necessary. The main preparation consists of searing all sides then finishing the cooking in the oven. I got a little distracted and waited a bit too long to take a photo right after slicing the meat. Ordinarily, the color of the meat should look a touch pinker! 


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Roasted Butternut Squash Tortellini Recipe Recipe

Butternut squash is called "courge musquée" in French. I roasted one today, blended half of it for baby Aria and used the rest for the pasta sauce.

I sautéed tortellini pasta with leeks and paired it with the butternut squash. It's fall season and it's time to roast some veggies!


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Cepe Mushroom Gratin Recipe Recipe

Cepe Mushroom Gratin Recipe

10.09.12 by Jackie

While strolling in an open-air market in Paris with my father, he noticed fresh cèpe mushrooms. If you've never seen them, they're quite large and brown, very similar to porcini mushrooms. In my opinion, these are very tasty mushrooms and Jean-Damien, my brother-in-law, had mentioned people go "hunting" for these wild mushrooms in the Parisian forests ("les forêts d'Ile-de-France"). Papa bought 2 small cases and I made a very simple mushroom gratin to showcase the unique flavor of these wonderful mushrooms.

I sautéed the cèpes in garlic and sweet basil. Then I transferred them to a gratin dish and covered them with alternating layers of Gruyère cheese and béchamel sauce. The result was a divine, creamy dish that suits the rainy weather we've experienced here in France.


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Banh Hoi Chay Recipe (Vietnamese Thin Rice Vermicelli Noodles) Recipe

Bánh hỏi is a Vietnamese specialty dish. It's composed of very thin rice vermicelli noodles, often steamed and seasoned with fried green onions. They’re usually served with barbecued beef or pork but for my husband who's a vegetarian, I accompanied them with a combination of sautéed tofu, bamboo, jicama, carrots and straw mushrooms. That's why I call this dish bánh hỏi chay (hint: chay means "vegetarian" in Vietnamese).

As a child, I remember having this dish at celebrations, though I don't really know why. I make it pretty regularly in our home because in my opinion, it's very simple to prepare and always enjoyable.


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Vegetarian Spring Rolls Recipe

Vegetarian Spring Rolls

08.20.12 by Jackie

Spring rolls are traditionally made of sliced pork, boiled shrimp, rice vermicelli noodles and Vietnamese herbs wrapped in rice paper called bánh tráng. Since I cook for a vegetarian crowd every day, today I made “salad” rolls with sauteed carrots, beech mushrooms, shredded white cabbage, soybean sprouts, fried tofu and the usual rice vermicelli noodles, lettuce and Vietnamese mint.

Served at room temperature with a vegetarian dipping sauce, they make the perfect summer entree. And speaking of summer, wrapping almost anything is a really great way to exercise portion control, which will do wonders for your bikini bod!


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