Carrot and Red Bell Pepper Soup Recipe Recipe

We’ve been experiencing unseasonably cool weather this week. I’ve been making a lot of healthy summer salads for the family, but today I decided to switch it up a bit and prepare a big pot of hot soup.

I used the remaining freshly picked carrots from our garden and roasted red bell peppers as the main flavorings in the soup. To ensure that it remained healthy and well-balanced, I added well-known French beans called flageolet beans. They resemble large, pale green kidney beans and have a very delicate flavor with a starchy texture, which married perfectly with the velvety soup. 


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Quinoa with Carrots and Zucchini Recipe

My husband Lulu picked buckets full of vegetables from the garden this weekend. Lulu gathered a huge bunch of Babette and Bolero Nantes carrots and Lolita zucchini, and I used them as garnish for a delightful quinoa side dish.

I wanted to give the dish a burst of flavor and I remembered that I had a bottle of ginger syrup that our friend Laura recently brought us from her last trip to Hawai. She told us how delicious this amber-colored elixir was. She met with the owner and was very impressed with how passionate the proprietor was about her product.

Ever since I started PhamFatale.com, friends and family bring me all sorts of unique, out-of-the-ordinary food products and I have to admit I love it! Thanks!


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Honey and Mustard Roasted Quail Recipe Recipe

Cailles rôties au miel et à la moutarde translates in English to honey and mustard roasted  quails. This dish is "uber" easy to make, as the girls (they're teenagers) would say. I halved the quails lengthwise for faster cooking time, then glazed the meat with a honey and mustard mixture. The sweetness and subtle heat from the sauce make the perfect sophisticated dish. 

I couldn't resist serving the quails with quenelles of mashed potatoes. Don't get me wrong, I'm still trying as hard as I can to shed the last few pounds I gained during my pregnancy. I work out very hard daily but even though I watch my diet, I don't deprive myself of delicious foods. It's all about portion control. Quails are delicious and smaller sized than chicken. One quail was sufficient for my appetite and I felt full afterwards. I probably would eat two on a regular basis but that would only be out of sheer greediness!

 


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Coconut Goat Curry Recipe Recipe

Coconut Goat Curry Recipe

06.21.12 by Jackie

We had guests over Tuesday evening from India. I wanted to impress them with the Indian cooking skills I learned from Baji (my husband Lulu's late grandmother). I made one of my favorite Indian curry dishes called korma. It's a spicy curry in which goat meat is slowly stewed in coconut milk. 

The key to the dish is the freshness of the meat. I buy my goat meat from a local Indian specialty market. Goat meat is popular in Indian cuisine so there are always fresh, tender cuts available.

 


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Beet Green Pesto Gnocchi Recipe Recipe

Beet Green Pesto Gnocchi Recipe

06.20.12 by Jackie

Here's another flavorful and healthy recipe using the young beet leaves from my garden. If the leaves are still young, they're edible! I've cooked with beet greens in the past but I find that the best way to consume them all is to use them in sauces. To that end, I made beet green pesto mixing macadamia nuts, Romano cheese and of course, the beet greens. 

What goes better with pesto than gnocchi? It’s definitely one of my favorite combinations and I was eager to see how the beet green flavor matches with the gnocchi. After sautéing the gnocchi in a bit of olive oil, I added a touch of ricotta cheese and completed the sauce with the beet green pesto and a bit of the beet liquid.

I've finally used all the beet greens for this week. Mission accomplished! 


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