French Recipes

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Tomato Bruschetta Recipe Recipe

Tomato Bruschetta Recipe

07.19.12 by Jackie

Though my intention in making these mini bruschetta was to provide a healthy and appealing snack for kids, they aren't the only ones who'll enjoy these tasty treats! My husband Lulu, who at times acts like a kid himself, greatly appreciated them too. But really, who could resist garlic-rubbed toasted bread topped with a mixture of chopped ripe tomatoes, fresh garlic, fresh basil, black pepper and extra-virgin olive oil? All you really need are fresh, quality ingredients and little helpers to assemble them!

This is another recipe that I prepared with Lilea from California Lavash a while back. If you'd like to try some delicious bread from California Lavash, Pham Fatale will be hosting a giveaway soon. Stay tuned!


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Tomato Crostini with Anchoiade Recipe

Tomato Crostini with Anchoiade

07.16.12 by Jackie

After Mike from New West KnifeWorks sent me their 9-inch Chef Fusionwood knife, I went on a crazy chopping spree. Just like many of their knives, which are, by the way, all manufactured here in the US, this Chef knife is pretty nifty. I chopped a tomato medley (Heirloom peach tomatoes, yellow pear tomatoes, sweet 100 and San Marzano tomatoes) with a few grapes from our garden. With the razor-sharp blade, I was able to comfortably cut all the fruits. I quickly sautéed them in garlic with roasted green bell peppers and sweet peppers that my husband Lulu planted several months ago. I used the mixture as a topping for crostini and finished them with Manzanilla green olives wrapped in anchovies. 

New West KnifeWorks is giving away a block set of 7-piece Fusionwood knives (a $995 value!) and you have a chance to win. Sign up for the contest through August 13th to win one of the 7-piece block sets on Facebook and Twitter. You can also register on New West KnifeWorks' microsite. Good luck!


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My 1000th Recipe! Recipe

My 1000th Recipe!

07.13.12 by Jackie

Today is a very special day for PhamFatale.com! It seems like just yesterday that I launched the website and I can hardly believe that we’ve already made it to the 1000th recipe. Well technically, this is the 1001st recipe but I couldn't resist baking a cake to belatedly celebrate the occasion. It's a fairly simple cake, made of layers of mascarpone custard, chopped strawberries and vanilla frosting. 

As I've said in the past, food is an ephemeral art form and it's easy to forget what you've made and what you've eaten. PhamFatale.com has become a living record of the meals I've prepared for, and with, my friends and family, and I've had such a blast sharing my daily culinary adventures with all of you. So many good memories are preserved in these web pages and this year has been chock full of them. It has truly been a pleasure to learn from, share tips with and otherwise interact with food lovers from all around the world. Although I owe my success to all of my faithful foodies, there is one food lover in particular who is especially near and dear to my heart. I'd like to give a special thank you to my friend Carole, whom I met after she sent me an email when I was featured in the San Jose Mercury News several years ago. Ever since, she has helped edit all the recipes that I've posted as well as my upcoming cookbook, Haute Potato, which comes out this December. Carole has a great eye for detail and a wonderful culinary sensibility to boot. I never would have dreamed that meeting over coffee and talking about our passion for food would turn into such a special friendship, and for that I am so grateful. 

Again, thank you all for your support. I've been pretty overwhelmed with messages on Facebook, Twitter and your private messages, but I promise I'll make it my top priority to respond to all your lovely comments. Please be assured that I enjoy reading every single one of them, and they always fill me with so much joy. In fact, my morning rituals couldn't be complete without your wonderful messages, my workout routine and of course a special kiss to my baby daughter!


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Crimini Mushroom Tart with Roasted Cherry Tomatoes Recipe

Earlier this week, Kris from Full Circle offered to let our family try out their farm-to-table delivery service. This evening right after yoga class, I received our first harvest order and I couldn't wait to cook with these farm-fresh ingredients. My husband Lulu harvested ripe tomatoes from our garden and it couldn't have been a nicer coincidence than to pair them with the crimini mushrooms and green onions that were in the Full Circle container. I cooked the onions and mushrooms in freshly-made beet juice and roasted the tomatoes in garlic and fresh thyme. I didn't have any pastry dough in the freezer so I improvised one using an old recipe. The result is a healthy, tasty savory tart; it came as no surprise, since the best quality ingredients were used!

What you see in the photo is what I received for $41.95. If you want to try out Full Circle which just launched in the Bay Area, take advantage of the LivingSocial sneak peek promotion: "If everyone who wanted easy, healthy meals raised their hands, the vote would be unanimous. Clap those hands for today's deal from Full Circle: Pay $10 for a Seed farm box of fresh, local, and organic produce, which is about 15 to 20 servings (regularly $21); $13 for a Sprout farm box, about 20 to 25 servings (regularly $26); $16 for a Garden farm box, about 30 to 40 servings (regularly $32); or $21 for a Harvest farm box, about 45 to 50 servings (regularly $42). The customized farm box can be delivered to your door or picked up in cities throughout the Bay Area. Full Circle works with local organic and family-owned farms throughout Northern California. You don't have to stretch your arm toward the sky, because with this deal, those easy, healthy meals are well within reach." Give it a try and sign up!

Full Circle

 


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Caviar Tower with Beet Carpaccio Recipe

I came up with this elegant starter for a dinner party we hosted. I knew I was going to have to spend a lot of time on the main course, so I opted for a dish that was quick and easy to assemble. It's made of four flavorful layers: crème fraîche flavored with beet green pesto, pumpkin seed-crusted Russian rye bread, grilled beet carpaccio and a luxurious caviar topping.

I always make extra pesto that I store for later use. If you're storing frozen pesto cubes as I've suggested in the past, this is a recipe that you can whip up very easily. I also used freshly picked beets from our garden, grilled them on the barbecue and thinly sliced them with a mandoline. If you're looking for a vegetarian alternative to caviar, you could always replace it with roasted red bell pepper red pesto-flavored quinoa caviar. Either way, this first course is as appealing to the eye as it is to the stomach. 


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