Salad Dressing Recipes

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Salmon Orzo Salad Recipe Recipe

Salmon Orzo Salad Recipe

10.22.13 by Jackie

Today, I prepared a salmon orzo pasta salad. The dish is fairly simple. I broke baked salmon into large pieces and combined them with orzo pasta and a variety of vegetables such as zucchini, corn, roasted bell peppers and string beans.

Baby Aria has a good appetite and given that she's more of a toddler now, she’s able to eat whatever we eat. She's becoming independent and discovers the textures, colors and tastes of new foods every day, especially since she's able to pick up food with a spoon and eat by herself. With dishes like this one, feeding kids nutrient-rich, colorful foods couldn't be easier!


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Lobster Orzo Pasta Salad Recipe Recipe

Lobster Orzo Pasta Salad Recipe

09.17.13 by Jackie

This is one of my favorite salads. I pan-seared halved lobsters and garnished them with fennel, lemon and celery orzo salad. To add a luxurious touch to an already luxurious dish, I drizzled the salad with truffle oil. 

To ensure that my husband Lulu was able to share the same meal with me, I prepared the orzo salad separately from the lobster so both of us could enjoy it to our liking; Lulu loved his flavorful vegetarian meal and I absolutely adored the addition of seafood. Feeding a vegetarian has never been this easy!


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Artichoke Butter Recipe Recipe

Artichoke Butter Recipe

06.03.13 by Jackie

This butter is delicious on a piece of toasted bread, but would go wonderfully with pasta, fish or grilled veggies. 

After making sweet potato tarte amandine and purple potato lavender white chocolate torte for my first cooking demonstration in front of a live audience recently, I had a lot of leftover high quality butter, so I decided to make a batch.

I prepared the flavored butter with artichoke hearts, a bit of sea salt, fresh basil leaves and lemon. It has a brightness to it that works well in almost any savory application. I'm planning on using the butter with a simple salt and pepper crusted steak


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Soba Noodle Salad Recipe Recipe

Soba Noodle Salad Recipe

05.20.13 by Jackie

If you follow me on FacebookPinterestTwitter or Instagram, you've probably seen how huge the plants in our garden are. Thanks to the recent sunny, warm weather we’ve experienced, they have really taken off.

To celebrate our first crop of Persian cucumbers, I prepared a chilled noodle salad. I used soba noodles, a variety of fresh vegetables, flavorful peanut sauce, fresh mint (again from our prolific garden) and dill. Soba noodles are Japanese-style buckwheat. If you can’t find them, you could use whole wheat angel hair pasta for a similar texture.

I prepared everything in advance in the morning and assembled the salad later at the last minute. That's what I call healthy, fast food!

If you live in the Bay Area, don't forget to pencil in this Saturday (May 25th) for my cooking demo and cookbook signing for Haute Potato at Los Altos Library. Hope to see everyone there.


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How to Make a Vinaigrette Recipe

How to Make a Vinaigrette

05.06.13 by Jackie

I've mentioned several times in the past that vinaigrettes are extraordinarily versatile. I've developed multiple variations over the years and the recipes are very forgiving. At the core, vinaigrettes are an emulsion of oils, vinegar, (sometimes flavored with sweeteners), herbs, spices and mustard. The trick is to use the best ingredients you can. I've cooked with several quality vinegars in the past and Bellindora makes some of the most awesome ones I've come across.

This week, I'll show you how to flavor your favorite salad, meat or fish and dessert with the delicious vinegars I received. Today, I used Bellindora balsamic apple vinegar and served it with a simple apple (how appropriate!), artichoke, grape, Cheddar and arugula salad. Quick, effortless and incredibly flavorful are words that come to mind when describing this salad dressing. 

Bellindora Vinaigrette Recipe with Picture

When I launched PhamFatale.com, I remember the first thing my in-laws and friends would ask is if I could share my recipe for vinaigrette. I've made it daily in my home since I was a child. My husband Lulu loves it so much, he says he could eat it with French fries. The procedure is pretty easy and the salad dressing stores very well in the refrigerator (3-4 days). I make two-cup batches at a time and I guarantee you won't feel the need to buy the ready-made ones from the supermarket anymore.

Before I end today's post, I have one more announcement. I'll be giving a cooking demonstration (complete with samples!) of one of my potato creations at the Los Altos library. On Saturday, May 25th, starting at 2 pm, I will be talking about my first cookbook, Haute Potato, and cooking, and we'll have the opportunity to chat afterwards. This event is free and open to the public and my cookbook will also be available for purchase and signing. So as to be able to serve enough food for everyone, I would greatly appreciate an RSVP so you may be added to the guest list: send an email to events{at}PhamFatale{dot}com with "Haute Potato Reservation" as the subject, indicating the number of people you'll be coming with. Please spread the word; the more the merrier. I'm so excited, can't wait to meet you!

Event Type: Adult Program
Age Group(s): Adult, Teen
Date: 5/25/2013
Start Time: 2:00 PM
Santa Clara County Library District
Los Altos Library |  www.sccl.org
13 S. San Antonio Rd. | Los Altos, CA 94024 


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