Lima Beans Leek Quiche Recipe

Lima Beans Leek Quiche

01.10.09 by Jackie

I'm trying to get everyone healthier so I opted for a light meal today. I decided to make a lima beans leek tartelette served with a green salad. Leeks are a nice substitute for onions and lima beans are a great source of protein. They are full of magnesium which helps control hypertension and prevent cardiovascular disease and contain folate which helps your body defend against cancer.


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Lemon Creme Brulee Recipe

Lemon Creme Brulee

01.08.09 by Jackie

The creme brulee is a classic French dessert. The base is just your average  custard, but you can add your own twist to it by using different chocolate chips  (milk, dark, white, butterscotch, peanut butter, lemon, mint) or by adding an  extract to the vanilla chips (rose, pandan, peppermint, mocha). It is a true  culinary chameleon.  

What really sets the creme brulee apart though is the crunch when you break  through the burnt sugar crust. I think that's what truly gives it its status and  sophistication. It somehow brings a smile to your face, no matter how old you  are. It reminds me of the scene in Amelie when she breaks through the crust and grins.  

 


Amelie

So make this next time you throw a party and wow your guests. You'll definitely be a femme fatale.

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Ca Phe Sua Nong (Vietnamese-Style Coffee) Recipe

A while ago a guest brought us some Fair Trade coffee beans and it's been sitting in our pantry ever since.  We're not big coffee drinkers. The only coffee I ever make at home is Vietnamese coffee, and I only make it when we have guests over. To make cà phê sữa nóng (literally Hot Milk Coffee in Vietnamese) you need a strong coffee, and the dark, extra bold French roast blend from Africa that our guest gave us was perfect for the job. My husband's friend Andrew came over today and he is addicted to Vietnamese coffee, so I made him several cups. Somehow the caffeine does not seem to stop him even late in the evening...

Making the coffee took me back in time. It reminds me of the coffee I used to make for my dad when I was a little girl growing up in Paris. He still lives there today. I would fall into a trance-like state watching the coffee drip, drop by drop into the tall glass of luscious condensed milk. Later on, we got an espresso machine but I was still making coffee for my papa every morning. I think about you, Papounet. I miss you dearly.


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Pistachio Pesto Pasta Recipe

Pistachio Pesto Pasta

01.06.09 by Jackie

I bought some Sicilian pistachios that are to die for. We all almost finished the whole package, but I had about a half a cup remaining so I figured it was the perfect opportunity to make a Mediterranean-inspired pesto sauce. I love experimenting with new flavors. Pestos are so versatile. You can pick any nut, herb or dry fruit, oil and cheese; add salt and pepper and you're done. You can keep the extra pesto in an ice-cube tray in your freezer for up to 6 months or for 2 weeks in your refrigerator.

I always keep some pesto on hand for when I need to quickly throw a meal together. It brings so much flavor to pastas, sandwiches, all sort of dips, mashed potatoes, lasagna sauce, chicken. There are a plethora of  possibilities.


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Mon Poulet Roti (Roast Chicken wih a citrus butter marinade) Recipe

This recipe is in honor of my mom, who would serve "un poulet rôti" every week when I was growing up. My dad was all for the breast and neck, my mom for the wings, my little brother and big sister and I were all crazy about the thighs and the most succulent part: the "soliles" - in English it is referred to as the "oyster" of the chicken. It's the little oval pieces of dark meat next to the thighs that you can find on each side of the carcass.

To make this recipe, I've combined the tips and secrets from all the mamas that I know.  Regardless of which part of the chicken is your favorite, you are guaranteed to produce a moist, crispy-skinned chicken.  It takes time to prepare, but the results are well worth the wait. The chicken may look fantastic, but I guarantee that by the end of the meal you'll have rolled up your sleeves and will be sucking every last drop of goodness from the leftover bones. Vegetarians, avert your eyes!


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