The crafting of chocolate profiterolles
My all time favorite desert, what I always order at the restaurant in France. One day I decided to just make it. And its not so hard.
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Coq au Vin Blanc
A spin on the classic french dish coq au vin with white instead of red wine. I find that it is a bit lighter yet still delicious.
Spiced honey Duck with Pommes de Terre Salardaises
I like to give a twist to the honey sauce using vietnamese 4 spices : star anise, cloves, pepper and cinnamon. Also like to add some hotness to the potatoes using piment d’espelette.
Bun cha in the pan
When you live in NYC and don’t have a barbecue handy, its possible to make Bún chả in a pan. It works. Of course the charcoal flavor is missing, but it’s still a good fix for the craving.