Picnic Quinoa Salad Recipe Recipe

Picnic Quinoa Salad Recipe

04.14.14 by Jackie

 

My husband Lulu, baby Aria and I had a delightful time at San Gregorio beach this weekend. He took care of most of the food; I only prepared a salad. For easy transportation, I cooked quinoa and pre-seasoned it with a salad vinaigrette. I also added carrot, corn, broccolizucchini, sun-dried tomatoes and sweet cheese.

Lulu was so thoughtful and took care of the rest. He woke up early, took care of our new puppy Ernest, went groceries shopping, bought a baguette and a wonderful array of cheeses (manchego, out-of-this world truffle cheese, goat cheese, etc.) and packed the trunk of the car with our picnic bag with plates and cutlery. But I think the most beautiful surprise was when we reached the beach. He gave Aria a gift of a lovely beach sand toy set and bubble kit. You should have seen the excitement in her eyes; it almost made me teary.
 
It was such an incredible day: the weather was gorgeous; it was slightly overcast and the sounds of the waves were very pleasant. The view was spectacular with a beautiful soft sand beach and dunes to the right and a bridge to the left, complete with a creek underneath and a tunnel worn into the rocks nearby. We also enjoyed good food and stayed there for a few hours. My favorite part was watching Lulu and Aria building sand castles. Loved it!

Aria

 


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Almond Chocolate Cookie Cake Pie Recipe Recipe

Have you ever cooked a turducken? In case you don't know what a turducken is, it's a deboned turkey stuffed with a deboned duck stuffed with a deboned chicken. Turduckens are usually stuffed with breadcrumb dressing. Well, the idea for this elaborate dessert is smilar in concept,  but a sweet version. I wanted to layer one dessert into another and create a special, sweet treat: a cookie cake pie.

Somehow I managed to wrestle the whole thing together and came up with a dessert that I think made sense. It consisted of an almond passion fruit cheesecake inside an almondine tart, which is stuffed into a vanilla chocolate slivered almond cookie pie and finally layered on puff pastry dough.

I rarely make exactly the same dish twice. Once you've worked on your fundamentals, you can start to use the basic recipe and create dozens of different variations. This unique dessert is a true reflection of my cuisine. I love experimenting with new dishes and seeing my loved ones enjoying the fruit of my labor. Now all I need is to come up with a clever name for this unique dessert!


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Glazed Pearl Onion Crepe Recipe Recipe

Glazed Pearl Onion Crepe Recipe

04.10.14 by Jackie

After watching the "How to Make Crêpe Batter" tutorial,  you'll see how fairly basic it is. As I mentioned in the video, I first learned how to make crêpes in kintergarten back in France, and I haven't forgotten since then. After a little practice, you'll be able to adjust the quantities of liquid (milk, alcohol or citrus juice) by eyeballing until the perfect consistency is reached (see video). 

You can fill the crêpes with many possible ingredients. This savory version contained pearl onions that I glazed in Marsala wine, brown sugar, butter and truffle balsamic vinegar. It wouldn't be the same without a bit of cheese, so I started with a thin layer of Gruyère and topped the onions with a sprinkle of French feta. 


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How to Make Perfect French Crepes (Video) Recipe
Bonjour! I'm very excited to introduce you to my new cooking channel on YouTube. It's been on my to-do list for a while but I was never satisfied with the results. It's been almost 3 years since the last time I posted a video, so this "How to Make Perfect French Crepes" cooking tutorial is one of the first new videos and there are many more to come.
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Porcini Mushroom Cornbread Recipe Recipe

I love making this foolproof cornbread recipe. The only difference between versions is the flavor combination. The list of adaptations is endless. I never have a specific idea of the meal I'm going to prepare on a daily basis. My first reflex is to inspect my refrigerator, then go through the pantry and finally mix and match flavors that can complement one another. That's the beauty of cooking.

This time, I mixed crushed hazelnuts, dried porcini mushrooms and roasted garlic into the batter. The pungency from the garlic, the richness from the hazelnuts and the extravagance of the mushrooms created the ultimate, most luxurious cornbread I could think of. Don't you agree?


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