by Jay | Apr 24, 2022 | French, Fusion, Uncategorized
Souffle Pancake 舒芙蕾松饼 12" frying pan (non-stick) with lidlarge mixing bowlsmall mixing bowlwhisk 3 large eggs2 tbsp all purpose flour1 tbsp sugar1 tbsp milk Breakfast, Side DishFrench, fusionpancake, Souffle,...
by Jay | Feb 13, 2022 | American, French, Fusion
I Duck Fat Roast Potatoes 鸭油考土豆 6“ sauce panFrying pan 1.5 lbs potatoes (red, yellow)4-5 tbsp duck fat0.5 tsp dried thyme or rosemary2-3 gloves garlic0.5 tsp ground peppersprinkle salt Rinse and peel the potatoes. Remove the "eyes". Rinse under cold water...
by Jay | Jan 9, 2022 | French, Fusion, Uncategorized, Veggie
Not sure about other regions in the world, but in the US, every fall, people see pouches of roasted and raw chestnuts placed on local grocers’ shelves. I used to chat with a Japanese accountant during my work breaks. He once mentioned to me how wonderful chestnut rice...
by Jay | Dec 5, 2021 | French, Fusion
I grew up eating crepes, the Jiangsu (a province in China) style. At my parents’ home, it was served as a side dish (supplement) to congee. Back then, the crepe only had flour, water, veggie oil and was decorated with chopped green onion. There are other crepe styles...
by Jay | Jul 4, 2021 | Chicken, French, Fusion
This is an interesting recipe as it could be traced precisely back to the original inventor. Well, not 100% from just the name. This dish was named after Mr. Gaston Gerard, Mayor of Dijon, France at around 1930. It was Mrs. Gaston Gerard who created this dish when she...
by Jay | Jun 13, 2021 | French
My kids like baguettes. They simply tear small pieces from the loaf and use it as a snack. Most of time, they can’t consume the whole loaf within a day. I usually throw away the leftover as it would have become as hard as a rock. I later learned that the hard...
Recent Comments