Side Dishes Recipes

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Crispy Potato Flower Recipe Recipe

Crispy Potato Flower Recipe

11.08.12 by Jackie

The preparation of this visually striking potato dish is fairly easy if you own a mandoline. Very-thinly-sliced potatoes are parboiled, then brushed with a butter and oil mixture. The slices are then stacked in individual ramekins to mimic flower petals.

It’s an elegant and innovative way to have potatoes as a part of your Thanksgiving table. With my first cookbook on shelves very soon (it's due out on December 18th), I'm going to be posting a lot of potato dishes that didn't make into to the book. If you’re interested, you can pre-order it on Amazon or Barnes and Noble!


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Brussels Sprouts with Chestnuts Recipe

Brussels Sprouts with Chestnuts

10.16.12 by Jackie

My husband Lulu and I are leaving our baby with her grandparents tomorrow and will visit Brussels, Belgium. To mark the occasion, I cooked Brussels sprouts with châtaignes pelées au feu (peeled, fire-roasted peeled chestnuts). Sautéed with shallots in butter, Brussels sprouts have a starchy texture similar to the chataignes and make a wonderful side dish.

For added color, I added sun-dried tomatoes.


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Creamy Pesto Polenta Recipe Recipe

Creamy Pesto Polenta Recipe

10.04.12 by Jackie

In this recipe I brightened a creamy polenta dish with homemade pesto. The pesto is made with parsley, pine nuts and roasted garlic. To ensure fluffy polenta, I incorporated whipped cream. The result is spectacular, almost dessert-like.

This delicious side dish pairs wonderfully with beef steaks. I’ve also served it with a red cabbage coleslaw so the colors pop on the plate. You know the saying: you eat with your eyes first!


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Pattypan Squash Salad Recipe Recipe

Pattypan Squash Salad Recipe

09.18.12 by Jackie

The vinaigrette for this fresh pattypan squash salad is a blend of chives, parsley, oregano, tarragon, thyme, a bit of mint, garlic, onion and lemon finished with a drizzle of good quality extra-virgin olive oil. You could serve this salad nicely as a side dish; it goes quite well with grilled chicken, for example. Pattypansquash goes by many names. You may recognize it as sunburst squash, cibleme, scallopini squash, custard squash, scallop squash, button squash or summer squash. No matter the name, pattypan squash makes a pleasantly sweet and refreshing addition to just about any salad or grilled vegetable medley. Our friend Kris from Full Circle has again kindly offered a free box of farm-fresh vegetables to two PhamFatale readers this week! The Full Circle box consists of fresh fruits and vegetables from local growers. If you’re lucky enough to win (or if you sign up directly on FullCircle.com) and get your hands on some pattypan squash, definitely give this recipe a try!

To enter the giveaway, all you need to do is enter your email address. I'll pick a winner on Monday, September 24th at 12AM. It's very easy! Also make sure you're a fan of PhamFatale Facebook fan page and FullCircle.com and tweet about this giveaway.


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Mushroom and Gorgonzola Polenta Recipe Recipe

The most common side dishes I serve at home are rice, pasta, bread and potatoes (shameless plug: don't forget to pre-order my Haute Potato cookbook on Amazon!). I think that’s probably the case in most homes. Today, I made something different for a change. I happened to reorganize my pantry early this morning and found lots of containers of corn meal, which I usually use to make corn bread, but also is the main ingredient in polenta. Polenta can serve as an excellent starch, and lends the opportunity to layer on many different flavors. In this particular version, I added morel and baby Bella mushrooms, which give an earthy flavor to the polenta, and gorgonzola for creaminess and a little zing. 

I grilled a few smoked chicken and apple sausages and Tofurky® Italian sausages to complete the meal. You could slice them and add them directly to the polenta as well. Either way, this meal was absolutely delicious!


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