Salad Recipes

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Happy Mother's Day! Recipe

Happy Mother's Day!

05.12.13 by Jackie
My first Mother's Day with Aria being able to say "Maman" #thankful
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Vol au Vent Filled with Cherry Ice Cream Recipe

I love the combination of dark Morello cherries and balsamic vinegar. Since I have balsamic cherry vinegar from Bellindora on hand, I thought I would use the pairing in a dish. I made cherry vol au vent drizzled with Bellindora balsamic cherry chocolate sauce. If you've had balsamic syrup with fruits in the past, you will certainly love this uncommon flavoring as the balsamic cherry vinegar brings out the flavor of the sweet cherries. 

The vol au vent consists of a puff pastry cup that is formed using two different sizes of cookie cutters. I filled it with homemade dark Morel ice cream. As you can see from the photo, I should have been more patient and waited for the ice cream to harden a bit in the freezer and not transfer the churned cherry ice cream directly from the ice cream machine to the cooled puff pastry. Live and learn...


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Baked Fish with Peach Relish Recipe

Baked Fish with Peach Relish

05.09.13 by Jackie

Here's probably the easiest baked fish recipe. Swai fillet (catfish) is seasoned with Bellindora seasoning, smoked paprika and cayenne pepper. Then, it's pan-seared with a combination of olive oil and butter and transferred to the oven until fully cooked. I use the combination of fats so that the butter doesn't burn. Right before the end of the cooking time, peach relish is spread over the fish to add a sweet and acidic flavor to the fish.

The peach relish is made with canned peaches, a lot of Italian parsley, pickled spring onions, Bellindora balsamic peach vinegar and red mini sweet peppers. It adds a brightness and freshness to the dish. I can't wait for peach season to make the dish again with fresh fruit!


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Cherry Chicken Tart Recipe Recipe

Cherry Chicken Tart Recipe

05.08.13 by Jackie

The filling of this tart is as delicious as it sounds. Cherry roasted chicken breasts are shredded into fairly large pieces and mixed into a creamy sauce.

The tart is sealed with a thin layer of Monterey Jack cheese. I made the flaky crust with fresh herbs: chives, creeping red thyme and Italian parsley. You could prepare the crust in advance and store it in the freezer until you're ready to bake. I served the savory tart with a large arugula salad to complete the flavorful meal. 

Reminder: 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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Fig and Farro Stuffed Poblano Pepper Recipe Recipe

I prepared stuffed Poblano peppers in three steps. First, I cooked balsamic shallots until they were very soft and turned almost into a compote. Then, I cooked ground beef in chipotle fig sauce and mixed in plump and chewy farro berries. The last step consisted of stuffing the beef mixture into halved Poblano peppers and baking in the oven until golden.

Today, I used Bellindora balsalmic fig vinegar in this dish. The flavor is wonderful and I think the addition of dried fig spread added more sweetness to the sauce. These vinegars are so versatile!

Want to see more? Make sure to like PhamFatale on Facebook for exclusive new dishes and follow @phamfatalecom on Twitter for instant culinary news and more photos on Instagram and Pinterest.


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