Vegetarian Recipes

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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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Mexican Vegetable Terrine Recipe Recipe

This vegetable terrine was inspired by Blaise, a regular PhamFatale reader, who suggested this vegetarian dish. I adapted it this week in anticipation of Cinco de Mayo. I layered grilled eggplant, tri-color roasted bell peppers, sweet basil leaves, celery, fresh pineapple, black beans and a lot of Oaxacan cheese. 

The key to creating the terrine is to make sure the layers of flavors are tightly packed to showcase the colorful display. I garnished the vegetable terrine with shredded red oak leaf lettuce, diced avocado and crumbled queso fresco (Thank you, Queso Del Valle!). The last step is a flavorful salad dressing; I prepared this one with delicious champagne vinegar from our good friends at Bellindora

Want to see more? Make sure to like PhamFatale on Facebook for exclusive new dishes and follow @phamfatalecom on Twitter for instant culinary news and more photos on Instagram and Pinterest.

Grilled Vegetable Terrine Recipe with Picture


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Tomatillo Risotto Appetizer Recipe Recipe

This is my take on a Mexican-inspired risotto flavored with tomatillo. I prepared salsa verde and added it to creamy risotto. I spooned the risotto onto blue tortilla chips and topped them with salsa verde and crumbled queso fresco as a reminder of the flavor.

I recently received a goodie box of a selection of Queso Del Valle and Karoun cheeses. I’m a huge fan of their products and with Cinco De Mayo just around the corner, I’ll be sharing recipes all week using the cheeses. I’m not a master of authentic Mexican cuisine, but I love Mexican ingredients and flavors and use them often in fusion dishes like this one. 

Mexican Risotto Recipe with Picture


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Mixed-Bean Soup Recipe Recipe

Mixed-Bean Soup Recipe

04.25.13 by Jackie

This is probably the last soup I'm making this season as we're slowly experiencing warmer temperatures. I prepared the soup with 10 varieties of beans. Four-pound mixed bean packages are readily available at my local Korean market. In this particular one, only seven dried beans were mixed in it, namely soybeans, chickpeas, kidney beans, black beans, peas, black eyed peas and lima beans. I also added white cannellini beans, green beans and edamame beans to complete the nourishing soup.

In addition to the soup, I included corn kernels for extra sweetness and deep-fried tofu cubes for texture. Everyone in my home enjoyed it because the starchy vegetables are quite filling and almost make you forget about meat!


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Spicy Beet Pizza Appetizer Recipe Recipe

Here's a fusion version of pizza made with spicy beets. The pizza dough is baked separately then topped with Indian beets and dal. It's perfect for vegetarians since it's packed with protein. 

I usually serve them as appetizers. They would also be a great addition to a party platter because of the pop of color and exotic flavors.


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