Banh Bao Recipe (Vietnamese Steamed Bun)

Bánh bao literally translates to "cakes that wraps something" in Vietnamese. The dough is made of flour, milk, sugar and a hint of oil. Once the dough rises, it's formed in the desired shape, usually presented as dumplings shaped similar to a pointy turban, then steamed until plump and perky. In general, they're stuffed with savory meat or sweet egg custard (called bánh bao cadé). 

I've also seen them plain and shaped similar to a taco-style envelope at a few dim sum places. This is the version I used to finish the leftover braised duck leg from the night before. I shredded the tender duck meat, added pickled carrots and daikon and cilantro. I drizzled the bánh bao with a mole sauce using the reduced braising sauce adding 2 ounces chopped unsweetened chocolate, which ties the dish together beautifully. I was tempted to post this bánh bao bun in my second cookbook, Bánh Mì: 75 Banh Mi Recipes for Authentic and Delicious Vietnamese Sandwiches but decided to keep the recipes more traditional. Still, they’re a a lot of fun to make and quite versatile. 

Since it's the weekend already and I usually post a dessert, I’ll also mention that the leftover bánh bao wraps can be turned into sweet treats with the right filling. Dried fig spread, lemon curd (I had jars of the lemon curd I made last winter) and chocolate mousse or the more traditional sweet egg custard are all great choices.

If you live in the Bay Area, don't forget to pencil in next Saturday (May 25th) for my cooking demo and cookbook signing for Haute Potato at Los Altos Library. Hope to see everyone there. Have a great weekend!

Braided Tapenade Bread Recipe

Braiding is a fancy way to present stuffed bread. To get this recipe started, I prepared the dough and let it rest for a few hours. Once it's ready to roll, the sides of the resulting long rectangle are cut into long strands, filled with tapenade (or your favorite filling) then the bread is tied into a two-strand braid. 

I used homemade tapenade made with kalamata olives, mustard and capers. I love the way the deep-purple color contrasts with the bread. The bread would also work well with hummus, guacamole, salsa or roasted bell pepper spread.

How to Make a Vinaigrette

I've mentioned several times in the past that vinaigrettes are extraordinarily versatile. I've developed multiple variations over the years and the recipes are very forgiving. At the core, vinaigrettes are an emulsion of oils, vinegar, (sometimes flavored with sweeteners), herbs, spices and mustard. The trick is to use the best ingredients you can. I've cooked with several quality vinegars in the past and Bellindora makes some of the most awesome ones I've come across.

This week, I'll show you how to flavor your favorite salad, meat or fish and dessert with the delicious vinegars I received. Today, I used Bellindora balsamic apple vinegar and served it with a simple apple (how appropriate!), artichoke, grape, Cheddar and arugula salad. Quick, effortless and incredibly flavorful are words that come to mind when describing this salad dressing. 

When I launched PhamFatale.com, I remember the first thing my in-laws and friends would ask is if I could share my recipe for vinaigrette. I've made it daily in my home since I was a child. My husband Lulu loves it so much, he says he could eat it with French fries. The procedure is pretty easy and the salad dressing stores very well in the refrigerator (3-4 days). I make two-cup batches at a time and I guarantee you won't feel the need to buy the ready-made ones from the supermarket anymore.

Before I end today's post, I have one more announcement. 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 

Mexican Vegetable Terrine Recipe

This vegetable terrine was inspired by Blaise, a regular PhamFatale reader, who suggested this vegetarian dish. I adapted it this week in anticipation of Cinco de Mayo. I layered grilled eggplant, tri-color roasted bell peppers, sweet basil leaves, celery, fresh pineapple, black beans and a lot of Oaxacan cheese. 

The key to creating the terrine is to make sure the layers of flavors are tightly packed to showcase the colorful display. I garnished the vegetable terrine with shredded red oak leaf lettuce, diced avocado and crumbled queso fresco (Thank you, Queso Del Valle!). The last step is a flavorful salad dressing; I prepared this one with delicious champagne vinegar from our good friends at Bellindora. 

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.

Tomatillo Risotto Appetizer Recipe

This is my take on a Mexican-inspired risotto flavored with tomatillo. I prepared salsa verde and added it to creamy risotto. I spooned the risotto onto blue tortilla chips and topped them with salsa verde and crumbled queso fresco as a reminder of the flavor.

I recently received a goodie box of a selection of Queso Del Valle and Karoun cheeses. I’m a huge fan of their products and with Cinco De Mayo just around the corner, I’ll be sharing recipes all week using the cheeses. I’m not a master of authentic Mexican cuisine, but I love Mexican ingredients and flavors and use them often in fusion dishes like this one.