Main Course Recipes

Zucchini Potato Gratin (Gratin Dauphinois aux Courgettes) Recipe

Zucchini Potato Gratin (Gratin Dauphinois aux Courgettes)

01.28.15 by Jackie

Gratin dauphinois is one of the gourmet potato dishes featured in my first cookbook Haute Potato. It consists of just potatoes, cream, cheese, butter and a little salt, with fresh-cut herbs on occasion. 

This potato gratin is delicious and easy to make. Today, I prepared a version using zucchini. This is a great way to conceal a nice portion of vegetables, especially if you're trying to feed children who don't like to eat their veggies. You can easily replace it with other greens such as broccoli. It's that easy! "Le tour est joué" (That's all there is to it! in English).


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Risotto with Collard Greens Recipe

Risotto with Collard Greens

11.20.14 by Jackie

The temperature has been dropping in the Bay Area. As the morning mist cleared, I decided to prepare comfort food for Aria's lunch today. I made a decadent risotto flavored with smoked Gouda, a bit of red bell pepper and collard greens. You would pobably never have paired adjectives such as luscious or decadent with healthful collard greens but this rice dish fulfilled my goal.

I got my little toddler to eat her vegetables and I'm delighted to see she actually enjoyed collard greens!


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Beef Prime Brisket Recipe Recipe

Beef Prime Brisket Recipe

10.15.14 by Jackie

My daughter Aria and I are huge fans of fork-tender beef brisket. My secret tenderizer is a combination of baking powder, dried spices and coarsely-ground black pepper for the dry rub. I kept the flavorings pretty simple, using garlic, onion, sugar, dry mustard, dried oregano and bay leaf.

For a nice contrast of texture, I served the slices of brisket on a bed of red cabbage slaw. 


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Ca Bong Lau Kho To (Vietnamese Claypot Catfish) Recipe

Ca Bong Lau Kho To (Vietnamese Claypot Catfish)

10.09.14 by Jackie

This is probably one of the quickest and easiest Vietnamese fish dishes. The only requirement is to use flawless, very fresh catfish called "cá bông lau" in Vietnamese. Whenever I go to the Asian grocery stores, if I find fish with bright clear eyes and the skin looks shiny and clean, chances are I bring some seafood home. Also, most important, fresh fish should smell briny and pleasant. 

The steps for preparing cá bông lau kho tá»™  are simple but crucial. First, soak the fish in vinegar; that way the fish texture will maintain a firm texture, even once it's cooked. Then, frying onions and the use of red chili powder covers the fish-y flavor and lastly, braising the fish in a combination of soy sauce (not fish sauce) and coconut sauce will bring wonderful, lightly sweet flavor to the seafood dish. 

 


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Wine-Braised Chuck Roast with Pasta Recipe

Wine-Braised Chuck Roast with Pasta

09.30.14 by Jackie

Baby Aria's choice of meat, by far, is beef. And the more tender it is, the more she likes it. I really enjoy making one-dish meals for her. Today, I seared boneless beef chuck steaks, then braised them in wine (the alcohol cooks off during the braising process). Once tender, I boiled campanelle pasta and transferred it to the beef pot. The flavorful gravy sneaked into the cavities of the odd-shaped trumpet-like pasta, which made it more fun for Aria to eat.

I flavored the dish wth fresh thyme, clove, parsley, tomato paste. bay leaf, turnips, onions and garlic. The key ingredient, though, is drinking-quality red wine. C'est tout ("that's it!")!


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