Apple Crostata Recipe

I really enjoy baking apple desserts. There is something so enticing about the smell of fresh baked apple goods that I just can’t get enough of. Today, I made an apple crostata, which is not your average apple pie.

First, I made an apple pie filling flavored with raisins, cinnamon and vanilla. Unlike last time for my blueberry crostata, I didn't use polenta for the dough, but instead I used regular all-purpose flour, cold butter and ice water. Once the dough rounds are formed, I nested a little of the pie filling in the center, then folded each edge inward. The finishing touch is a brush of egg wash along with a sprinkle of cinnamon sugar.

I usually serve apple desserts with a scoop of vanilla ice cream to top them off. I think the warm apples and cold ice cream complement each other so well. Next time you're planning a tea party or a get-together with your friends or family, serve these apple crostatas and your guests will be in for a treat.

Note: The first picture is when the crostata is formed, right before going into the oven.

Potato Leek Pie Recipe

The concept of tarte salée ("savory pie" in French) is pretty simple. The flaky dough is made with puff pastry and the filling is usually made from vegetables with a cheese topping. This time around, I made a potato pie. The first inside layer is very similar to the leek quiches I made a few months ago. I topped the pie with gorgonzola cheese for added flavor.

It's easy to assemble once the potato slices are pan-fried. Just pair the pie with a healthy green salad. Enjoy!

Vietnamese Chicken Rice with Ginger Fish Sauce

If you're Vietnamese, you probably heard your mom telling you when you were a child not to waste food because it's "tội chết" (dreadfully sinful). Yesterday, I made gà muối ớt (salt and chile chicken) and there was no way I would toss the precious, flavorful chicken broth. So what to do with all the leftover broth? I made chicken rice with it.

The preparation is similar to making basmati rice, with the main difference being that jasmine rice is used. Jasmine rice is a lot trickier to cook though, because the rice will get mushy very quickly if you don’t keep an eye on it. 

I served the rice with nước mắm gừng, which is ginger-flavored fish sauce. I wanted to make the flavors more intense so I used pure sugar cane juice instead of regular water. This dipping sauce is so good, I could drink it all by itself!

Ga Muoi Ot: Vietnamese Chicken Salad Recipe

As you may have noticed, I love sharing cooking tips. I recently told our family friend Cô Hoa that chicken salad tastes so much better if the chicken is boiled in fried-onion flavored broth. She invited us over to her house and we made a món ăn Miền Trung, "Central Vietnamese dish" in Vietnamese, called gà muối ớt (salt and chile chicken). The recipe is ultra simple. Cô Hoa assured me that all you need is the freshest chicken possible, ginger, a little chile and salt. Nothing more, thing less. The chicken is cooled to room temperature, then shredded and mixed with rau răm, a fragrant Vietnamese coriander.

You could either store the leftover chicken broth in the freezer for future use, or on the next day make cơm gà Hải Nam, which is a flavorful chicken rice. Nothing goes to waste!

Watermelon Panzanella Recipe (Summer Salad)

Panzanella originates from Florence, probably the most famous city in Tuscany. I spent a couple of vacations in this beautiful city as a teenager and I can clearly remember the freshness of the dish. This salad is typically made of soaked stale bread with tomatoes and other flavorings. I haven't been able to find any fully ripe tomatoes at my local market yet, so I replaced them with juicy watermelon.

I kept the panzanella salad strictly vegetarian, mixing vegetables with steamed lentils. For added flavors, you could add shredded tuna, anchovies or boiled eggs.