Mushroom Stuffed Eggplant Gratin Recipe Recipe

Mushroom Stuffed Eggplant Gratin Recipe

02.27.15 by Jackie

Is there anything that screams  comfort food more than a dish of gratin? I prepared a morel mushroom stuffed eggplant gratin. Every so often, our family craves a rich, decadent, gooey and cheesy meal.

First I sliced the eggplant, then pan-fried the slices. The mixture was flavored with earthy mushrooms that pair wonderfully with the meaty texture of the eggplant and luscious, creamy ricotta cheese. To save time, you can prepare the elements of the dish in advance and assemble 00000at the last minute; I promise your hard work will definitely be rewarded!


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Smoothies for Good Health Recipe

Smoothies for Good Health

02.25.15 by Jackie

My husband's teenage sisters are going through a smoothie phase; they are obsessed with blending everything and anything at all times. They've been concocting many smoothies recently. I suggested they try to balance the sugar levels (by avoiding too much sucrose) and pack the drinks with superfoods and antioxidants from fresh fruits and veggies. Extra nutrients such as flax or chia seeds are a plus. 

I've gathered a long list of kid-friendly smoothies for the girls and you to see. Please keep in mind, especially at a young age, the purpose of the drink is to feel good, improve your helth (without necessarily having the focus of weight loss), get a glowing skin and of course, enjoy a delicious treat! 


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Roasted Duck Mole Recipe

Roasted Duck Mole

02.24.15 by Jackie

I love duck breast; I find it so juicy and flavorful. Recently, I prepared roasted duck molé and in my opinion, unsweetened dark chocolate was what made the dish. First, I pan-seared the duck, skin side down, and then finished roasting it in the oven. Using the same griddle from the duck, I prepared the sauce with a hint of spiciness.

The molé sauce provides a richly complex flavor to the meat with the seductive addition of chocolate. Chocolate doesn't only satisfy foodies with a sweet tooth; this molé sauce is a great example of a savory application for chocolate. 


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Green Lentil Stuffed Chicken Recipe Recipe

Green Lentil Stuffed Chicken Recipe

02.20.15 by Jackie

Little toddler Aria is truly my greatest joy. She has inspired me in all aspects of my life and I take great pride in the efforts I put into helping care for and educate her. We cook almost daily together or if not, I at least get her to watch and participate in the preparation of the dinner. She's innately curious about everything around her and wants to better understand, feel, touch everything. Today, Aria helped me prepare the green lentil filling I used to stuff chicken thighs.

The lentil filling was flavored with shallots, garlic, thyme and day-old brioche. Aria cracked an egg on top so the mixture had a binder and she absolutely loved mixing and getting her hands dirty. This recipe is a healthy approach because it's packed with fiber, iron and protein. I stuffed it into boned chicken thighs then roasted the chicken until the skin was crisp and golden. The best part was watching Aria enjoying the result that came from her hard work. 


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Pan-Fried Banh Tet Recipe  Recipe

Pan-Fried Banh Tet Recipe

02.18.15 by Jackie

Hoa Tâm, a family friend, came to visit a few days ago and she gave us a very useful tip on how to avoid bánh tét food waste after the Lunar New Year celebrations. What is bánh tét you ask? It's a Vietnamese savory rice cake (at times sweetened with bananas). It's made primarily from glutinous rice, which is rolled in a banana leaf into a thick, log-like cylindrical shape, with a mung bean or mung bean and meat center, then boiled. It's a must-have traditional food during Tết, the Vietnamese Lunar New Year in Southern Vietnam. We've been given a lot of the logs this season; it's a way to demonstrate the importance of rice in the Vietnamese culture. I told Hoa Tâm my fear that we'd have a lot of leftovers and didn't want to waste all the food. She then give uswonderful trick; if you have a lot of these rice cakes as e do, look no further!

Simply slice them and pan-fry them. Once crispy, drizzle with nước mắm chay (if you're a vegetarian) or fish sauce. It's as simple as that. Thanks, dear Chi Hoa Tâm!


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