Particularly good advice when wandering Southeast Asia’s jungled mountains. Ask any local, including the Hmong, a people inhabiting Laos’s out-of-the-way forests. A tiger bite makes quite an impact. In fact, that’s the best way the Hmong have of describing their signature sauce, which they serve with grilled, marinated steak. This, in addition to Blistered Green… Continue reading Watch for Tigers!
Use Your Noodle
Pad Thai is a prominent offering in Siamese restaurants, no matter whether it’s served up in the dining room, or if it’s delivered. With good reason, of course. Juicy chicken is sliced thinly and is woven among chewy rice noodles. The combination is drenched in a luscious sauce exuberant with Southeast Asian flavors, including tangy… Continue reading Use Your Noodle
Veggies, All of It?
Yep, that’s right. Today’s entry is completely vegetarian-friendly, from the first cilantro leaf to the last grain of rice. Yet it’s warming and satisfying, due to hearty pieces of sweet potato and a lusciously rich peanut butter-tomato sauce. Honestly, you won’t spend the whole time you’re eating fantasizing about other ingredients. Mainly because you already… Continue reading Veggies, All of It?
“Something Wicked This Way Comes”
What is that? A witch’s kettle of Thai green curry, perhaps, pieces of zucchini mysteriously bobbing to the surface. How about pairing it with rice, blacker than midnight, and pulsing with cubed squash, colors of the spooky season? This is a pairing Martha Stewart imagines and features on her website. (*1) In keeping with the… Continue reading “Something Wicked This Way Comes”
Again with the Peaches?
Of course. It’s late summer, after all, and the stonefruit is gloriously in season. Time for the produce, which is fantastic most of the time, to attain perfection. Sweet and tangy, juicy and lush, peaches are precisely why we spend the rest of the year dreaming about August. This week, peaches make up a vibrant… Continue reading Again with the Peaches?
Which you will, when partaking of anything on the plate today. There are the string beans fresh from the pole, no matter whether you picked them yourself or bought them from a farmer who did. Then there are the sweet potato wedges, brushed with olive oil and grilled until they’re soft and fluffy on the… Continue reading Eat Fresh
Really, Just Like Chicken?
Saying something is “just like chicken” has become something of a culinary joke by now, a sure sign the speaker lacks imagination or descriptive ability. Maybe so, but what if something is surprisingly similar to chicken? Especially when it’s not even meat? Cauliflower achieves such a feat when it’s prepared after the Lebanese fashion and… Continue reading Really, Just Like Chicken?
Big Chop, Big Flavor
When making salmon cakes, particularly when using only a few key ingredients, the secret is to dice the fish in a variety of sizes. A relatively fine chop will bind the cake and will ensure the patty shape survives cooking and flipping, while broader cubes, pictured below, delight the palate with pure salmon richness:… Continue reading Big Chop, Big Flavor
Master of Disguise
Before you is risotto. Looks about right, especially with the shrimp. Smells good too, as there’s a faint trace of lemony freshness. Risotto is made with rice, right? Maybe it is, usually, but in this case, the grain of choice is a pasta, orzo. The pasta even looks like rice, it’s cooked al dente, just… Continue reading Master of Disguise
Not Even in Restaurants
For the longest time, Thailand kept its secret. For centuries, in fact. There is a plant, called the pandan locally, that, when cooked, infuses food with a subtle and uniquely herbal sweetness quite reminiscent of vanilla. Pandan adds a soothing taste to candy and sweets; predictably, it is used for this purpose. However, it also… Continue reading Not Even in Restaurants