The third and final course from Jade and Uyen’s birthday dinner was a rich croissant bread pudding. Bread pudding is a warm, eggy dessert, so for all you egg lovers out there, this is the dessert for you. It is an easy dessert to make–it just takes a long time in the oven. I had some trouble separating the yolks from the whites but managed okay in the end. I think that the bread pudding could’ve tasted a little more yolky and sweet, but Jade liked that it wasn’t too
Risotto is something you always hear about on those ever-so-popular reality cooking shows of late. You have the amateur chefs sweating over the hot stove, their arms tired from the constant stirring motion. And in the end, the judges always remark in their British accent that the risotto is “unduh-cooked, ovuh-cooked…” So of course, you avoid attempting risotto in your own kitchen. Well, I’m here to tell you if the Blind can Cook it, so can you. Sure, it’s tedious–you willhave to stand over the stove and possibly sweat for
In honor of Julia Child’s birthday (Aug. 15, 1912 – Aug. 13, 2004), here is a recipe from her classic cookbook. It also happens to be the second course for Jade and Uyen’s birthday dinner. (Yes, it’s another French dish.) I served it with a mushroom risotto on the side. Ever since our honeymoon, we have been obsessed with food, and especially French foods. This is why it’s no surprise that I have downloaded both volumes of Julia Child’s Mastering the Art of French Cooking from RFB&D and lie in
Since our wedding in May, our house has filled with nice things for cooking and dining. From now on, instead of agonizing over what gift to get, I’ve decided to utilize the new spiffy kitchenware and dinnerware and practice cooking at the same time by hosting dinner for friends in celebration of their birthdays. The first two lucky friends were Jade and Uyen (and their husbands), who happened to make up 1/3 of my bridal party. I don’t really know what I got myself into because Jade and Patrick are
With all of our fancy feasts lately, I was craving something completely on the other end of the spectrum. I brought it back old school with a variation of the school lunch favorite: sloppy joes. Everyone has memories of their elementary school experience when the hefty, hair-netted cafeteria lady would slop the meat mixture onto their open-faced bun. (Pass on the white milk…chocolate milk, please.) To make it a little healthier, I used ground turkey instead of the usual ground beef. The original recipe came from ChoppedOnions on All Recipes.
Ca ri ga (chicken curry) is a stew-like dish eaten as a main course. It’s perfect for those cold winter days but because my husband and I have been on a French baguette kick ever since our honeymoon in June (more on that later), I decided to cook up the perfect accompaniment to the baguette. France has a presence in Vietnamese culture due to the French colonization of the Indochine region during the 19th Century. This is why some of the vernacular transferred and why the baguette is used in