Pham Fatale Recipe Feed

Zucchini Goat Cheese Recipe

Mon, 17 Jun 2013 11:41:33 CDT

This weekend, I was inspired by the seafood I prepared for myself and created fish-like "scales" using thinly sliced zucchini so my husband Lulu, who is a vegetarian, could enjoy a similarly-themed meal.

First, I steamed thinly sliced and shredded zucchini. Then I cooked finely chopped morel mushrooms with garlic. Shredded zucchini, preserved lemons and the mushrooms became the base of the flavoring for the goat cheese filling. I reshaped a log of goat cheese mixture and dressed it with the zucchini slices. I added a little glamour to the dish with the exquisite white truffle oil we received from our friend Casey at Pastamoré. How luxurious does this sound?

I preserved Meyer lemons in several jars a few months ago and it's now time to enjoy every bit of them. This is the very first time of the season I'm using them. You could use them to flavor pasta, cold soup, sauces, salad dressing, dips, stews and many more dishes. Stay tuned for more recipes with preserved lemons.

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Apricot Pot de Creme Recipe

Fri, 14 Jun 2013 04:04:36 CDT

When Lulu and I attended my older sister's wedding in 2007 in Paris, I recall the most delicious store-bought dairy dessert I discovered at my very dear friend Nathalie’s house. We had a lovely dinner and finished the meal with Bonne Maman brand miniature jars of petits pots de crème. But unlike the ones I usually prepare, these pots de crème had a much heavier, thicker, smooth and creamy texture. Unfortunately, this product has been discontinued; Lulu and I searched for it during our most recent trip to France without success.

This is my attempt to recreate that lovely French dessert. The dessert is made with a lot of white chocolate, a fair amount of heavy cream, butter and eggs. I flavored it with apricots from our garden and amaretto to enhance the apricot flavor.

I served the dessert with a fresh fruit salad and a small scoop of rum raisin ice cream for a little temperature and texture contrast.

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Grilled Zucchini with Chimichurri

Thu, 13 Jun 2013 11:36:58 CDT

You've probably noticed that recently I’ve published more zucchini recipes than usual. The reason is that we have so much zucchini in our garden that's begging to be harvested.

My favorite method by far for preparing zucchini is grilling. Since zucchini tends to be a little bland, in this recipe I flavored them with chimichurri sauce. This sauce consists of a combination of Italian parsley, pickled garlic, Champagne pear vinegar, lemon, lemon thyme, coriander and extra-virgin olive oil. I also topped the zucchini with a little queso fresco before serving.

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Bhindi Subzi Recipe (Spicy Okra)

Wed, 12 Jun 2013 10:26:47 CDT

The taste and texture of okra differ drastically depending on the cooking method. I’m not a fan of the "slimier" preparations of okra, so I typically pan fry the veggie to keep it dry. In this recipe I used onion-flavored oil to cook the okra, then seasoned it with the usual Indian spices such as cumin, coriander, turmeric, red chili powder and a touch of garam masala. Once the okra was softened, I drizzled it with lemon juice and added a bit of sugar to balance the flavors.

I usually serve this with dal (lentil dish), barbari bread (sesame-studded Persian flat bread) or basmati rice. My mother-in-law and the girls have all gone on vacation for the summer, so it's just Lulu, baby Aria, Daddy (my father-in-law) and me at home. Daddy really enjoys Indian spicy food, so I hope my cooking makes him miss his wife and girls a little less.

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Aloo Taheri Recipe (Indian Potato Rice)

Tue, 11 Jun 2013 04:23:35 CDT

Taheri is to Indian cuisine what risotto is to Italian cuisine. In the Indian version, basmati rice is cooked in the same manner as Arborio rice would be in risotto.

Taheri is to Indian cuisine what risotto is to Italian cuisine. In the Indian version, basmati rice is cooked in the same manner as Arborio rice would be in risotto. This dish can be flavored with many ingredients. In this version I cooked a few vegetables such as broccoli, zucchini (freshly picked from our garden) and carrots with caramelized onions and spices, then pan-fried pre-boiled potatoes. Once the vegetable mixture is soft and fragrant, the grains of basmati rice are incorporated and cooked until softened.

I learned this dish from my husband's aunt, Phoopi, who is an expert cook. I initially planned this recipe in my first cookbook, Haute Potato, but later decided otherwise. Her in-laws are the owner of the delicious restaurant, “Shezan” in downtown Mountain View, California. If you're searching for authentic Pakistani and Indian cuisine, stop by, say hi and savor mouth-watering, spicy food.en steamed on top of the vegetables; the result for taheri provides a very flavorful, more colorful rice.

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Paneer Masala Mushroom Appetizers

Mon, 10 Jun 2013 06:28:09 CDT

Paneer masala is pan-fried paneer cheese simmered in a spicy, creamy sauce. It is amazing with plain basmati rice or hot naan. But instead of serving this dish the traditional way, I used it as a filling for mushrooms. The bold flavor of the curry sauce marries beautifully with the earthiness of the mushrooms; they make the most delicious fusion appetizers.

The idea for these cute appetizers was inspired by my aunt, Ma Mười. She told me the first time she tried Indian food years ago at a restaurant, she was served a lot of little metal tins filled with colorful sauces. After a while, she asked the waiter when her main meal was going to arrive. She thought they were condiments and didn't realize that was her entire meal.

These appetizers showcase the wonderful flavors of Indian cuisine for those who are not really familiar with this culture. I've prepared pizzas, "naaninis" and other fusion dishes with Indian toppings in the past. Indian cuisine is boldly flavored, so pairing it with simple and attractive presentation techniques is a low-risk strategy for producing delicious new dishes.

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Coconut Macaroon Pie Recipe

Fri, 07 Jun 2013 04:02:29 CDT

This week has gone by so fast, I can't believe it's already Dessert Friday! To celebrate the end of school (and finals) and to reward the girls for their hard work, I decided to bake a pie.

The girls love coconut macaroons, so I decided to prepare a coconut macaroon pie. I made the filling with sweetened shredded coconut flakes and sweetened condensed milk. I served the pie with coconut flavored whipped cream, but I think coconut ice cream would have been even better!

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Savory Granola Salad Topping Recipe

Thu, 06 Jun 2013 02:33:54 CDT

Granola topping is a healthier, more nutritious alternative to croutons for salads. I incorporated as many, if not more, flavors as I would for the bread, using lemon thyme, pine nuts, sunflower seeds, Pecorino cheese, Italian parsley, spices and extra-virgin olive oil. After the baked savory granola had cooled to room temperature, I mixed arugula with fresh cherries as an natural sweetener, drizzled a simple lemon vinaigrette and sprinkled the salad with the crunchy savory Pecorino granola topping.

I used boxed granola mix, called Granola Basics. It’s made by our friend Sarah from "Nuts About Granola" (it's their 5th anniversary!). Ever since she sent me my first box, I've wanted to explore and develop a savory version. And if you have the opportunity to purchase this awesome product, you'll see on the back of the box one of my recipes with a photo taken by me!

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Smoked Eggplant Tart Recipe

Wed, 05 Jun 2013 04:09:41 CDT

I had one leftover smoked eggplant from the weekend. I used large, heavy, firm eggplants that I brushed with a bit of oil so the oil could absorb the smoky flavor from the hot charcoals. This evening, I peeled the paper-like skin and processed it with sesame chutney (til chutney in Urdu). I fried a shallot, added a little mound of butter, then added ground beef, fresh dill and tomatoes. This preparation made the perfect filling for a savory tart.

If you do not have a grill, you could replicate similar flavors using an Indian cooking method, which was my husband's grandmother's. Simply heat a piece of charcoal, preferably natural charcoal, directly over a flame until it's bright red and transfer it to small metal tin that you place in the center of a saucepan filled with the puréed eggplant. Drizzle a little oil over the hot coal to provide smoke, then immediately cover the saucepan with a lid to trap the smoke and let infuse into the spread.

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Sirloin Steak with Artichoke Butter

Tue, 04 Jun 2013 11:28:42 CDT

Here in the Bay Area, the weather has been gorgeous. I lit up my grill for the first time this season and made my favorite meal: top sirloin steak that I garnished with a dollop of artichoke butter, marinated artichokes capellini pasta and grilled artichokes.

I cooked the steak a la plancha by placing a cast iron griddle over the charcoal grill. The hot plancha created a nice crust around the steaks, which I had marinated in soy sauce to tenderize. Simple, juicy and delicious!

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