Simple Recipes

Oeufs en Cocotte with Cream and Fresh Strawberry Jam


Recipe: Rina Oh

Yields 6 servings

For my little gourmand elves




6 ramekins, buttered

6 whole eggs

1 1/2 cups heavy cream reduced by half

Salt and pepper to taste

2 cups fresh strawberries, quartered

2 tablespoons fresh squeezed orange juice

3 tablespoons granulated sugar

1/3 french baguette, thinly sliced diagonally

2 tablespoons butter


  1. Place an egg in each buttered ramekin, sprinkle a dash of salt and pepper and cover with two tablespoons of double heavy cream. Place in the oven at 325 degrees for about 12 minutes.
  2. On the stovetop in a medium saucepot, add strawberries, orange juice and sugar and mash to extract fruit juices. Stir frequently and reduce until sauce thickens on a simmer for about 10 minutes. Remove from heat and set aside in a mixing bowl over an ice bath to cool if desired.
  3. Bake crustini in an oven at 350 degrees for about 3-4 minutes, remove and smear a teaspoon of butter on each slice, top with a tablespoon of fresh strawberry jam.


Chicken Boudin and Lentils with Braised Korean Hot Peppers

Recipe: Rina Oh

Yields 6 servings

Chicken Boudin can be served as an appetizer or main course


6 chicken sausage links

½ cup vegetable oil

½ white onion, chopped

½ carrot, peeled and chopped

4 cloves garlic

2 cups dry lentils

2 medium heirloom tomatoes, chopped

4-6 cups chicken stock or water

1 teaspoon dried thyme

½ teaspoon black pepper

½ teaspoon salt

1 lb. hot Korean peppers

2 tablespoons vegetable oil

salt and pepper to taste

1 tablespoon soy sauce

2 garlic cloves, sliced

1 cup water


  1. In a medium size pot, bring 6 cups of water to a simmer and cook sausage for about 30 minutes until thoroughly cooked.
  2. Remove from water and pat dry.
  3. On the stovetop in a skillet or saute pan, heat pan, add oil until it is very hot and sear sausage until golden brown color is achieved. Do not add all the sausage at once. Cook 1-2 pieces at a time.
  4. In a large sauce pot, add 2 tablespoons of oil and cook onions until they are translucent for about 3-4 minutes on a low flame. Add carrots, garlic and cook for 5 minutes. Stir in lentils and tomatoes. Deglaze with 3 cups of chicken stock or water. Add herbs and pepper. Do not add salt at this point. Bring to a boil, reduce to medium heat. Cook lentils for approximately 30-40 minutes stirring continuously and adding liquid periodically when needed. Taste the lentils when they are tender and adjust seasoning with salt and pepper if necessary.
  5. For braised peppers: Heat a saute pan on the stovetop on medium heat, add oil and garlic and cook for 1-2 minutes until garlic starts to get some color.
  6. Add peppers all at once. Season with salt and pepper, toss for about 2-3 minutes. Deglaze with soy sauce and reduce liquid until it is almost evaporated, 2 minutes on medium heat.
  7. Add water and cover with lid and continue cooking until peppers are very tender, about 20-30 minutes on very low heat.
  8. For plating, spoon about ½ cup lentils for each serving, three peppers and one sausage sliced on the bias.

Persian Cucumber Salad with Citrus Vinaigrette

Recipe: Rina Oh

Yields 4 servings


1 lb. Persian cucumbers, sliced in half lengthwise

2 blood oranges, cut into supremes with juice reserved for vinaigrette

¼ cup dandelion stems, chopped

1 large carrot, peeled and sliced with a mandolin or vegetable peeler

3 scallions, chopped

2 tablespoons of blood orange juice

1 tablespoon or zest of 1 orange

4 tablespoons extra virgin olive oil

kosher sea salt and pepper to taste

1 tablespoon ginger, finely chopped


  1. In a mixing bowl, combine orange juice, zest, oil and whisk for 30 seconds. Season with salt and pepper and stir in ginger.
  2. Combine cucumbers, scallions, carrots and dandelion stems in another bowl.
  3. Toss with vinaigrette and plate salad. Add supremes to plated salad.

Roasted Chicken with Yama Sweet Potatoes, Carrots, and Onions

Recipe: Rina Oh

Yields 8 servings


2 2 ½ -3 lbs. whole chickens

1/4 cup grapeseed oil for cooking

1 tablespoon sea salt

fresh ground pepper

2 tablespoons fresh rosemary, chopped

8 cloves garlic, crushed

2 tablespoons butter

2 tablespoons grapeseed oil

1 lb. yama sweet potatoes, mirepoix

2 large carrots, mirepoix

1 large white onion, mirapoix

1 tablespoon fresh rosemary, chopped

2 cloves garlic, crushed

sea salt and pepper to taste

2 tablespoons butter


  1. Preheat oven to 400 degrees.
  2. Season Chicken skin and cavity with salt and pepper. Heat a large saute pan on the stovetop on medium-high (wait until the pan is very hot) and add two tablespoons of grapeseed oil. Reduce heat to medium and sear trussed chicken for about 2-3 minutes on each side  starting with the leg, back, leg, breast until skin is golden brown. The color of the final chicken will be determined during the initial searing. Make sure you get the color desired now! Repeat steps for the second chicken, add garlic and rosemary into cavity and grease chicken with butter. Set aside.
  3. On the stovetop heat a saute pan, add grapeseed oil and cook vegetables on medium-high heat for about 3-5 minutes until they start to carmelize. Remove from pan and into a roasting pan. Make a well in the center and add chicken(s).
  4. Roast in the oven for about an hour and a half. Remove and let rest for 10 minutes.
  5. Quarter chicken, starting with the legs, then breasts.

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