Pi Day Recipe

Pi Day

03.14.14 by Jackie
Mathematics plays a huge role in baking and if you've been following the most recent recipes on PhamFatale, you probably noticed Sunny's gorgeous vanilla buttercream ruffle cake. For those who might not know, Sunny is my oldest (and self-proclaimed coolest) sister-in-law. She's 18 and a senior in high school. Sunny is a math genius who recently caught the baking fever. Since it's her last year in high school, her homework workload has diminished quite a bit and now she feels the urge and has the energy to bake a lot after school! It's a good thing she excels in mathematics; measurements, fractions and geometry are necessary in this culinary field too. Coincidentally, she will receive by the end of today an answer from one of her college applications. We're all very anxious about the results (nobody wants her to move to the East Coast!). 

We have no clue where Sunny will attend college next year; all I can predict is she's going to love the pies I bake for her today on Pi Day. Whether the answer from colleges is positive or not, I know she'll find comfort in one of her favorite treats: pie! 

I've listed many of the pie recipes I've baked recently. Enjoy!

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Green Shortcakes with Cream Cheese Frosting Recipe

It's Saint Patrick's day next week, so I thought I would feature our family's favorite snacks: sweets, of course! 

I prepared strawberry-flavored shortcake batter as the base of the dessert. To ensure a moist texture, I also added crème fraîche. For the green decorations, I used cream cheese frosting colored with pandan paste and light green sprinkles. My little one adored them and I enjoyed watching her eat them just as much. Give this recipe a try next Monday; these mini sweets would make a leprechaun "green" with envy. 


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Beet Polenta Appetizer Recipe Recipe

Beet Polenta Appetizer Recipe

03.12.14 by Jackie

I love the flavor combination of beets and sage; I've used the same marriage of flavors in soups, pasta dishes and vinaigrettes on multiple occasions. This time, I made a variation of a polenta appetizer and flavored it with this particular pairing. 

The beets gave a regal color to the bite-size portions and I repeated the sage flavor in the cream topping. The corn nugget garnish was my "cherry on top" and was a reminder of the cornmeal used for the polenta. 

You’ve probably noticed over the years that our family hosts a large number of dinner parties. My favorite part is creating new appetizers because it really levels the playing field for me. First I come up with a flavor combination that I know works incredibly well as my basis, then turn it into a miniature, aesthetically pleasing, unique piece of art. You know the saying: you eat with your eyes first! 


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Cannellini Bean Soup with Arugula Recipe

Cannellini bean soup is an easy dish I can whip up in no time. It's also a meal I can be sure everyone is going to enjoy. It's vegetarian, it contains no major food allergens and even baby Aria can eat it easily.

I try to always have fresh greens in my refrigerator. I usually toss them in a simple salad, I also make pesto or use them as garnish for appetizers, pizza and sandwiches. The addition of arugula at the last minute provides color and a peppery flavor to the otherwise fairly bland, pale soup. To ensure the nutrients of the arugula were still intact, I added finely chopped arugula only at the last minute, so it barely wilted in the soup.


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Quinoa Stuffed Bell Pepper with Roasted Bell Pepper Coulis Recipe

Our family brunch this weekend was delightful but that doesn't mean it took us hours to prepare it. I had ready-made blueberry blossoms (individual free-form fruit pies) that I had stored in the freezer, so my only additions were a quiche and quinoa stuffed bell peppers on a bed of roasted bell pepper coulis. 

I especially loved preparing the quinoa dish. It was colorful, flavorful and nutritious. I cooked the quinoa slightly longer till it became slightly clumpy, so when I seasoned it with a basil vinaigrette, sun-dried tomatoes and blue goat cheese, the quinoa mixture was easy to fill into the bell pepper "cups". The bell pepper sauce added brightness, thanks to the addition of tomato paste and freshly squeezed lemon juice, and contrasted really well with the sharpness and pungency of the cheese.  


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