Roquefort Recipes

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Pear Blue Cheese Yam Appetizers (Thanksgiving Recipe) Recipe

This recipe was heavily inspired by my childhood BFF Alexia's soon-to-be husband Olivier. While we were in Paris, my husband Lulu, baby Aria and I visited Alexia and Olivier, who also have a baby girl just a few months younger than Aria. Our meeting was so pleasant, as usual, and Olivier, who is an incredibly talented cook, treated us to a wonderful lunch tasting menu that day. One of the items was blini topped with pear and blue cheese. The dish was very well balanced and I told him at the time that I would make my own version and post it on Pham Fatale when I got back home. So Olivier, c’est pour toi (this is for you)!

Given that Thanksgiving is just around the corner, I decided to adapt the appetizer to use roasted yams instead of blinis. I thought the crunch and natural sweetness from the yam would marry wonderfully with the soft pears and pungent blue cheese, and it did! Additionally, I spread the yams with a thin layer of Anaheim pepper chutney and topped them with walnuts for more crunch.

Yesterday, after receiving several emails from friends notifying me that my first cookbook, "Haute Potato", is already "in stock" on Amazon and BarnesAndNoble.com, I contacted my publisher. Indeed, both are shipping my book early on pre-order, which is wonderful news if you're looking for potato dishes for Thanksgiving or Christmas. So if you're planning on cooking a lot of potato dishes for the holidays, consider "Haute Potato" for gourmet potato dish recipes. The official publication date is still December 18th, which is the date my book hits the shelves in bookstores. 

Tomorrow I’ll make some suggestions of recipes from my book that I think would be perfect for Thanksgiving. Stay tuned!

Jacqueline Pham
Here are some pics from our day with Alexia, Olivier and Alice. Aria was very whiny, as you can tell by the photos. And Lulu kept bugging Alexia about how little Alice resembled her. Good times!


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Pecan Stuffing with Rosemary, Fennel and Fresh Water Chestnuts Recipe

Here's a stuffing recipe that really packs a crunch. Pecans and water chestnuts provide flavor as well as a nice texture contrast. I added a fennel bulb for a mild licorice flavor, mushroom salt and a small amount of jalapeño for a bit of heat.

For a fancier stuffing, you can add some crumbled blue cheese to the croutons. I finished the pecan stuffing with a little parmesan for a salty (but not overpowering) note.

This recipe is far more savory than the cranberry apple stuffing I made last week. The differences between the two versions really demonstrate the versatility of stuffing. Whatever your preference, there's a stuffing that you and your family will love.


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