Lamb Sirloin Steak Recipe Recipe

Lamb Sirloin Steak Recipe

10.23.12 by Jackie

One of Papa's favorite meats is lamb. This morning, my husband Lulu and I left early and went to the open air "Les Sablons" market in Neuilly-sur-Seine, in a suburb of Paris. It's a small market but it holds a lot of delicious treasures. I bought two beautiful lamb sirloin steaks and we headed home right away, so I could prepare lunch for my parents.

The cut of meat is so fresh, no marinating time is necessary. The main preparation consists of searing all sides then finishing the cooking in the oven. I got a little distracted and waited a bit too long to take a photo right after slicing the meat. Ordinarily, the color of the meat should look a touch pinker! 


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Banh Xeo Chay Recipe Recipe

Banh Xeo Chay Recipe

10.19.12 by Jackie

Papa, Maman and I went to China Town in the 13th arrondissement of Paris and bought a lot of Asian ingredients. When we got home, I whipped up Vietnamese crêpes called bánh xèo. I made them "chay" ("vegetarian" in Vietnamese), so my husband Lulu and all of us could share the same meal. The filling consisted of carrots, beans, tofu and fried jicama. 

Bánh xèo, served hot, are absolutely delicious. They're crispy on the outside and filled with lots of flavorful goodness.


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Roasted Butternut Squash Tortellini Recipe Recipe

Roasted Butternut Squash Tortellini Recipe

10.18.12 by Jackie

Butternut squash is called "courge musquée" in French. I roasted one today, blended half of it for baby Aria and used the rest for the pasta sauce.

I sautéed tortellini pasta with leeks and paired it with the butternut squash. It's fall season and it's time to roast some veggies!


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Chevre Tartine Recipe Recipe

Chevre Tartine Recipe

10.16.12 by Jackie

We're hosting a family gathering this weekend so my baby Aria can meet Papa's entire family. To prep for the party, I experimented and made a few tartines today using leftover baguette bread, chèvre, sun-dried tomatoes, shallots, flat-leaf parsley and dill. Once the chèvre was warm, I sprinkled it with coarsely chopped sesame cashew nuts for extra crunch.

The reason I made these little appetizers is that my husband Lulu is a vegetarian. I'm going to serve a few vegetarian bites so Lulu won't starve, but the main dishes are going to be all meat. Can't wait to see everyone; we haven't gathered every single member of Papa's family in the same room since I was a little girl. Now all the cousins are all grown up and married with kids; it's going to make me feel old for sure!


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Brussels Sprouts with Chestnuts Recipe

Brussels Sprouts with Chestnuts

10.16.12 by Jackie

My husband Lulu and I are leaving our baby with her grandparents tomorrow and will visit Brussels, Belgium. To mark the occasion, I cooked Brussels sprouts with châtaignes pelées au feu (peeled, fire-roasted peeled chestnuts). Sautéed with shallots in butter, Brussels sprouts have a starchy texture similar to the chataignes and make a wonderful side dish.

For added color, I added sun-dried tomatoes.


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