Fall Recipes

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Sweet Potato and Brussels Sprout Soup Recipe Recipe

After my husband Lulu got sick (a nasty cold, then bronchitis), I got sick too. Now both of us are well again, but the rest of the family, not so much. They all spent the weekend in bed with watery eyes and a tissue box by their side. It was not a happy sight.

I find a nice hot bowl of soup to be one of the few comforts when I’m not feeling well, so I made a big pot with with Japanese white sweet potatoes, Brussels sprouts and leftover chicken and flavored it with ginger, onions and turmeric. It got me thinking that this soup would be perfect as a starter on Thanksgiving, or the day after using Thanksgiving leftover yams, Brussels sprouts and turkey.  Enjoy! 


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Homemade Vegetable Soup Recipe Recipe

Homemade Vegetable Soup Recipe

11.01.12 by Jackie

My husband Lulu has been stuck in bed for the last 2 days because of a bad cough. I made a comforting vegetable soup to soothe his throat. The ingredients of the soup are pretty standard. I used leeks, carrots, turnips, oregano, green onions, green peas and potatoes. For added crunch, saltiness and as a reminder of the flavoring in the soup, I topped the soup with fried green peas.

When I became a mom, I told myself I wouldn't become the kind of annoying mother, oversharing baby photos. So with that in mind, here's a really cute picture of my daughter Aria in her first Halloween costume. Isn't she a cutie pie?

Halloween Picture


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Roasted Pumpkin Soup Recipe Recipe

Roasted Pumpkin Soup Recipe

10.24.12 by Jackie

We're finally back home to the Bay Area after our trip to Europe. Surprisingly, the weather in Paris was a lot warmer and more pleasant than California. It's been raining quite a bit here. With Halloween coming, I picked up 3 small pumpkins and made comforting creamy pumpkin soup to ward off the cold.

The preparation is fairly easy: roast the pumpkins, add a little molasses, puréed sunflower seeds and cream and you're good to go. I paired the soup with grilled slices of baguette bread, so my husband Lulu and I could reminisce about the wonderful time we just had in Paris. I'll be posting a lot of photos of our recent trip very soon. Stay tuned!


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Roasted Pumpkin Filled Crepe Recipe (Beggar's Purse) Recipe

For my husband Lulu's birthday, the three of us took a few days off to visit Paris. My baby Aria is already having a blast, enjoying every bit of Parisian life so far. We arrived last Friday and have already had time to go to museums and wander through Parisian markets. We noticed that Halloween has become increasingly popular in France, and decorated pumpkins are available everywhere. Of course, pumpkins are just as much fun to eat as they are to draw on, so I picked one up and used it to make dinner.

To prepare this recipe I roasted a pumpkin, gathered the pulp and stuffed it into a crêpe. The filling also contains a little Saint Marcellin cheese and pine nuts. I love cooking with this ripe cheese; when warm, it has a robust mushroom-y, earthy flavor.

Give this recipe a try, and you’ll (almost) feel like you're in the City of Lights. I’ll take lots of pictures while I’m here and will share them on my Twitter and Facebook pages, so if you haven’t already, follow / like Pham Fatale for all the updates!

 


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Saffron Fig Tart Recipe Recipe

Saffron Fig Tart Recipe

09.21.12 by Jackie

This dessert combines figs and saffron, two of my favorite ingredients. There is just something so sinfully luxurious about the color, flavor and texture of both items, that when combined, you just know you're in for something really special.

To make the dessert, I pre-baked a homemade tart shell and filled it with saffron-flavored custard. Over the custard I layered freshly picked and sliced figs from our garden. Fruit preserves gave the tart a nice gloss, and for an extra pop of color and texture, I added a thin layer of crumbled pistachios. As elegant and sophisticated as this tart may look, it's actually pretty easy to put together, assuming you know the basics of making tart shells and custards. It can be easily modified to work with your favorite ingredients, so learn the basics, experiment and have fun!


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