Main Course Recipes

Shrimp Risotto Recipe Recipe

Shrimp Risotto Recipe

02.17.15 by Jackie

Shrimp is a food that people who celebrate the Asian New Year's Day commonly eat during the festivities. I'm planning on making dumplings and spring rolls with shrimp this week and I bought extra so I could prepare other dishes as well. This weekend, I prepared shrimp risotto for little Aria.

I think the shrimp added a bit of pizzaz to the risotto. All I did was caramelize garlic shrimp as a first step and continued cooking the rice in the same pan. Just writing about it makes my mouth water! It may look fancy but the dish is fairly easy to make and has a wonderful flavor. So if you come across fresh shrimp at your local grocery store, be sure to give this recipe a try!


Full Recipe...
Meatless Monday: Roasted Butternut Squash Radiatore Pasta Recipe Recipe

Meatless Monday: Roasted Butternut Squash Radiatore Pasta Recipe

02.09.15 by Jackie

Our entire family is vegetarian except for little Aria and me so Meatless Monday isn't something out of the ordinary in our household.  It’s part of an effort on my part to eat a little bit healthier by reducing our meat consumption. If we can hit two targets with one bullet, I want to go for it. And since I'm keeping a strict vegetarian diet this week with the beginning of the Vietnamese Tết celebrations (a tradition of Tết is that you  eat vegetarian (ăn chay) on the last day of the previous year and first day of Asian New Year), it's perfect timing for this.. 

I prepared roasted butternut squash and mixed in cooked radiatore pasta. It's super easy to prepare and if you want to be on the healthier side, you can completely omit the cheese from the sauce.


Full Recipe...
Apricot Roasted Rack of Lamb Recipe

Apricot Roasted Rack of Lamb

02.04.15 by Jackie

One of my favorite dishes, and one that was a staple in my home as a child, was le carré d'agneau persillé, or persillade-crusted rack of lamb. Today, I decided to make a slightly different version that incorporated exotic spices, sweet notes in the form of dried fruits such as dried apricots and almond, parsley and mint in the coating. 

To ensure that the meat was juicy and very tender, I marinated the lamb in an apricot, ginger, Baharat spices and buttermilk mixture. You'll have to let the lamb marinate overnight. It will take some patience until you're able to enjoy it but your efforts will be rewarded. Lastly, once the lamb was cooked, I covered it with the almond, parsley and mint coat for extra fragrance. 

Rack of Lamb

 

 


Full Recipe...
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).


Full Recipe...
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!


Full Recipe...
 
Return to Full Site