Sweet and Sour Soup Recipe Recipe

Sweet and Sour Soup Recipe

07.31.12 by Jackie

Here's a quick and easy recipe I came up with to make use of the leftover plum roasted chicken I made over the weekend. I shredded the meat and added it to chicken stock I had stored in the freezer. A few additional ingredients, including enoki mushrooms, shiitake mushrooms, cubed silken tofu, lily buds, kaffir lime leaves, young bamboo shoots, plum sauce and lightly beaten eggs and you have a lovely bowl of sweet and sour soup. The sweetness from the plum sauce provides a nice contrast of flavor with the freshness from the kaffir lime leaves.

Since the chicken and chicken stock were ready to go, it took me almost no time to prepare the soup. So basically, an investment of one afternoon spent preparing chicken is already paying dividends!


Full Recipe...
Roasted Carrots Recipe

Roasted Carrots

07.30.12 by Jackie

If carrots only appear on your dinner table chopped up in salads, this recipe is for you. Roasting the carrots brings out their natural sweetness and the other ingredients in this dish enhance the flavor. The number of ingredients is minimal: good quality olive oil, kosher salt, green, pink and black peppercorn medley, lemon thyme from the garden and a drizzle of wildflower honey are all you'll need. This fancy yet simple presentation is a no-brainer for dinner parties.

A few minutes in the oven and the result is absolutely stunning. The carrots  turn slightly brown and they're candied to perfection! 


Full Recipe...
Peach Napoleon Pastry Recipe Recipe

Peach Napoleon Pastry Recipe

07.27.12 by Jackie

When I last posted a savory Napoleon recipe, I realized I had never posted a traditional napoleon dessert recipe. It's called "mille-feuille" (literally "thousand leaves") in French. Unfortunately, I burned the puff pastry, so I improvised with some Pillsbury crescent rolls! I was surprised at how well it turned out. I flavored the napoleon with peach preserves, peach flavored cream filling along and fresh peaches from our garden along with those we received from Full Circle.

It's an elegant dessert that isn't as difficult to assemble as it seems. A little bit of piping skill for the filling and a toothpick to make the intricate topping decoration are enough to please anyone you know who has a sweet tooth!


Full Recipe...
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! 


Full Recipe...
Marshmallow Dessert with Raspberry Coulis Recipe

If like me, you sometimes run out of time but still want to serve quick and easy dessert, give this marshmallow treat a try. I melted marshmallows into a creamy fluff and mixed with mascarpone cheese. This recipe utilizes a great shortcut: a blend of lecithin, xanthan gum and lemon extract as a binder, but of course you could firm up the cream with a regular egg custard.

I also made a delicious coulis de framboises ("raspberry sauce" in English) to brighten both the flavor and presentation of the dessert. The raspberries I used tasted great but weren't that visually appealing anymore. Sauces are always a great way to make use of the fruits in your kitchen that may have lost some of their sex appeal.

The main reason I made this dessert is that I have been feeling bad for my husband Lulu, who's whining a bit about how healthy our meals have become. It took me probably 20 minutes tops to assemble this beautiful dessert, so we both win! He's got it tough, hasn't he?


Full Recipe...