Apricot Pot de Creme Recipe Recipe

Apricot Pot de Creme Recipe

06.14.13 by Jackie

When Lulu and I attended my older sister's wedding in 2007 in Paris, I recall the most delicious store-bought dairy dessert I discovered at my very dear friend Nathalie’s house. We had a lovely dinner and finished the meal with Bonne Maman brand miniature jars of petits pots de crème. But unlike the ones I usually prepare, these pots de crème had a much heavier, thicker, smooth and creamy texture. Unfortunately, this product has been discontinued; Lulu and I searched for it during our most recent trip to France without success.

This is my attempt to recreate that lovely French dessert. The dessert is made with a lot of white chocolate, a fair amount of heavy cream, butter and eggs. I flavored it with apricots from our garden and amaretto to enhance the apricot flavor.

I served the dessert with a fresh fruit salad and a small scoop of rum raisin ice cream for a little temperature and texture contrast.


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Grilled Zucchini with Chimichurri Recipe

Grilled Zucchini with Chimichurri

06.13.13 by Jackie

You've probably noticed that recently I’ve published more zucchini recipes than usual. The reason is that we have so much zucchini in our garden that's begging to be harvested.

My favorite method by far for preparing zucchini is grilling. Since zucchini tends to be a little bland, in this recipe I flavored them with chimichurri sauce. This sauce consists of a combination of Italian parsley, pickled garlic, Champagne pear vinegar, lemon, lemon thyme, coriander and extra-virgin olive oil. I also topped the zucchini with a little queso fresco before serving.


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Bhindi Subzi Recipe (Spicy Okra) Recipe

Bhindi Subzi Recipe (Spicy Okra)

06.12.13 by Jackie

The taste and texture of okra differ drastically depending on the cooking method. I’m not a fan of the "slimier" preparations of okra, so I typically pan fry the veggie to keep it dry. In this recipe I used onion-flavored oil to cook the okra, then seasoned it with the usual Indian spices such as cumin, coriander, turmeric, red chili powder and a touch of garam masala. Once the okra was softened, I drizzled it with lemon juice and added a bit of sugar to balance the flavors.

I usually serve this with dal (lentil dish), barbari bread (sesame-studded Persian flat bread) or basmati rice. My mother-in-law and the girls have all gone on vacation for the summer, so it's just Lulu, baby Aria, Daddy (my father-in-law) and me at home. Daddy really enjoys Indian spicy food, so I hope my cooking makes him miss his wife and girls a little less. 


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Aloo Taheri Recipe (Indian Potato Rice) Recipe

Aloo Taheri Recipe (Indian Potato Rice)

06.11.13 by Jackie

Taheri is to Indian cuisine what risotto is to Italian cuisine. In the Indian version, basmati rice is cooked in the same manner as Arborio rice would be in risotto.

I cooked a few vegetables such as broccoli, zucchini (freshly picked from our garden) and carrots with caramelized onions and spices, then pan-fried pre-boiled potatoes. Once the vegetable mixture is very fragrant, the grains of basmati rice are incorporated and cooked until softened. Unlike pilaf, the rice is pre-boiled separately, then steamed on top of the vegetables, this method provides a very flavorful rice.

Aloo is Indian for "potato". I initially planned this recipe for my first cookbook  Haute Potato but later decided otherwise. Taheri is a very common Pakistani dish. My husband's aunt, Phoopi, is an expert Pakistani cook as her in-laws are the owner of the delicious Shezan in downtown Mountain View, California. If you're searching for authentic Pakistani and Indian cuisine, stop by, say hi and savor mouth-watering, spicy food.


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Paneer Masala Mushroom Appetizers Recipe

Paneer Masala Mushroom Appetizers

06.10.13 by Jackie

Paneer masala is pan-fried paneer cheese simmered in a spicy, creamy sauce. It is amazing with plain basmati rice or hot naan. But instead of serving this dish the traditional way, I used it as a filling for mushrooms. The bold flavor of the curry sauce marries beautifully with the earthiness of the mushrooms; they make the most delicious fusion appetizers.

The idea for these cute appetizers was inspired by my aunt, Ma Mười. She told me the first time she tried Indian food years ago at a restaurant, she was served a lot of little metal tins filled with colorful sauces. After a while, she asked the waiter when her main meal was going to arrive. She thought they were condiments and didn't realize that was her entire meal.

These appetizers showcase the wonderful flavors of Indian cuisine for those who are not really familiar with this culture. I've prepared pizzas, "naaninis" and other fusion dishes with Indian toppings in the past. Indian cuisine is boldly flavored, so pairing it with simple and attractive presentation techniques is a low-risk strategy for producing delicious new dishes.


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