Spaghetti with Mussels

1. Boil the spahetti until al dente.
2. Clean and debear the mussels
3. Cut bacon into small strips
4. Heat the wok with extra virgin olive oil. Add bacon and chopped garlic.
5. Add mussels when bacon is done. Cover the wok.
6. Once the mussels start to open, add spaghetti and one tbsp of butter into the sauce.
7. When the  mussels are fully opened, add chopped italian parsley. Stir well and serve hot.

Spaghetti with tomato, mushroom and sausage in Ragu Sauce

Prosciutto, Zucchini and Brie Spaghetti

Ingredients :

• Spaghetti
• 1 zucchini (cut into bite-sized pieces)
• 1 small box of grape tomatoes
• 4-5 pieces of proscuitto, cut into small pieces
• brie (about half slice), depend on your own taste. I used “Peacock” brie bought from Henry’s Marketplace, it’s GOOD.
• 1 whole head of garlic, finely chopped
• 1 sprig of italian parsley, finely chopped
• 1 cup of chicken stock
• some grounded black pepper
• some grounded parmesan cheese
• extra virgin olive oil, about 3 tbsp
• white truffle oil, sprinkle after the spaghetti is plated

Linguine with chicken pesto sausage, broccoli and cherry tomato

Creme Brulee

Creme Brulee, the dessert for our anniversary dinner. Recipe as follows :

Ingredients :

- 2.5 cups heavy whipping cream (original recipe calls for fresh whipping cream)
- 4 medium egg yolks
- 4 tbsp sugar
- 1/2 tsp vanilla extract
- brown sugar to caramelize

1) Heat the cream gently but not to boil
2) Beat together the egg yolks, sugar and vanilla extract. Pour the warm cream into egg mixture in different batches. Beat until it is mixed thoroughly.
3) Pour into ramekins and put them in a pan. Fill the pan with warm water halfway up the ramekins. Bake in 300 degree oven for about 1 hour until set.
4) Chill in fridge.
5) Sprinkle brown sugar over the top and heat it under hot broiler.

This dessert can freeze very well. I usually make a batch and store the leftover in freezer, then take it out whenever we want to have it. It is very convenient.

Duck Confit

Main dish for our french dinner - duck confit. This dish is not difficult but very time consuming. Usually only duck legs are used for this dish, but I confit the whole duck this time, legs, breast and even the gizzard. The duck meat is very very flavorful and tender, goes very well with good red wine. This dish is usually served with potato and onion pan fried in reserved duck fat.

- Cut the duck fat and slowly cook it into oil, then strain any impurity
- Season the duck fat with some dried bay leaves, thyme, crushed garlic, crushed black pepper and salt.
- Submerge the duck meat into the hot oil, make sure the meat is all covered by the oil.
- Bake it in the over at 200 degree for 2-3 hours.
- Let the duck sit in the oil. This can be stored in the fridge for long time.
- When serve, pan fry the duck until skin is crispy.

Escargot in Brioche

Bought this appetizer from Trader Joe's for our French dinner. It's good though not as good as the fresh escargots... but who can get the fresh ones?! This is good enough for me, very delicious.

Clams in Butter Herb Sauce

First course for our anniversary dinner - clams in butter herb sauce. I bought the clam from Trader Joe's and cook them frozen. I add some butter and italian parsley to give it flavor.

Baked Red Snapper

Bake red snapper with dill, lemon, salt, black pepper and extra virgin olive oil.