Salad Dressing Recipes

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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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Anchovy Vinaigrette Recipe Recipe

Anchovy Vinaigrette Recipe

09.05.12 by Jackie

I had an opened jar of anchovies in the refrigerator from the photoshoot I did for my upcoming cookbook (Haute Potato, out this December). Since I'm the only one in our home who likes the oily, salted fish, I came up with a simple way of putting it to good use. I found the anchovies to be a bit too salty to my taste, so I ran them under cold water, then ground them into a paste. The flavor-packed mixture became the base of a salad dressing. The rest is really as it pleases you; I added a bit of horseradish mustard for a little heat, fruity extra-virgin olive oil and Champagne pear vinegar for a touch of decadence.   

The salad was composed very simply of hard-cooked eggs, tomatoes, pine nuts and butter lettuce. Voilà! 


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Mediterranean Pasta Salad Recipe Recipe

The idea for this Mediterranean salad was inspired by finding fiddlehead ferns at my local market last week. The tight coil of the young fern is very similar to cappelletti pasta and I thought mixing them would make a pretty dish playing with odd shapes and colorful ingredients. This week I was able to buy the pasta but unfortunately the market doesn't carry fiddleheads anymore. It didn't stop me from making a delicious dish... I just substituted beautiful haricots verts in place of the fiddleheads. 

I combined the coil-shaped pasta with red onions, carrots and celery that I received this evening from Full Circle and heirloom tomatoes from our garden. To the summer pasta salad, I also added garbanzo beans, hearts of palm, olives, pickled grape leaves and sun-dried tomatoes to complete the one-dish meal. No ingredient is irreplaceable; you can always substitute in an equally delicious element. All that really matters is a visually appealing and tasty dish. 

I almost forgot to mention that all PhamFatale readers will get $10 off for your first box order from Full Circle. If you're interested, use the promo code SOCIAL10 upon sign-up. Bon appétit and enjoy farm fresh, organic vegetables! 


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