Pad Thai (Thai Noodles)

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I have recently attended several fabulous Chinese cuisine classes at Orson Gygi in Salt Lake and this recipe will change your life. The instructor is Meiling Dawson who’s mantra is the fresher your ingredients the better your result.

Happy Cooking!

(Almost all these ingredients you can find at your local supermarket. For fresh rice noodles, Fish Sauce (the clearer the better) and the Red Chili Paste, I go to an asian market. And just an FYI, I always double it and have used no meat, shrimp, chicken, and tofu. My own personal comments are in italics. Everything else is Meiling.)

Pad Thai (Thai Noodles)

7 oz. dried rice stick noodles (you can also used fresh), 5 mm wide

4 T. Canola oil (when I double it, I don’t double this)

1 clove garlic, minced

1 LB. raw shrimp, 21/25

2 eggs, beaten

2 green onions, cut into 2″ lengths

1 C. bean sprouts

Sauce

1/4 Cup Fish Sauce

1/4 Cup Sugar

1 T Paprika

2 T Soy Sauce

1 T Vinegar

1/4 Cup Water (1/2 if using dried noodles)

1/2 T Red Chili Paste, optional (I use Sambal Oelek brand)

1/4 Cup Roasted Peanuts, chopped

Soak dry rice noodle in warm water for an hour or until soft. Heat the wok until hot, add the oil, garlic, and shrimp; Cook until shrimp are turning pink about 3 minutes. Reduce the heat to medium. Add the drained noodles and beaten eggs to the shrimp mixture. Stir fry until the noodles are soft, then add sauce, bean sprouts, and green onion. (Sometimes I remove the shrimp while I cook the noodles so they are not over done, adding them after the noodles are ready before I add the sauce, bean sprouts, and green onion.) Combine thoroughly, heat through (I find the sauce cools things off dramatically so it needs to be heated back up. I also like to cook off some of the liquid so it isn’t too runny) and transfer to serving plate. Sprinkle top with chopped peanuts.

So Good!!!!

Recipes for Indian Food

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My little sister requested any great recipes I had for Indian food. I’ve discovered that I’m most apt to go out if I really want good food, but the couple recipes I have (and like) are to follow. If anyone else has good ones, please add them!

Indian-Spiced Braised Chicken

1 1/2 lbs. boneless, skinless chicken thighs
1 medium onion, halved and thinly sliced
1 can (14.5 oz.) diced tomatoes, drained
2 T. tomato paste
1 T. grated fresh ginger
2 garlic cloves, minced
1/2 t. ground coriander
1/4 t, cayenne pepper
coarse salt and ground pepper
1/2 c. plain yogurt
1/2 c. chopped fresh cilantro
1/2 t. garam masala
cooked white rice, for serving

In a 5-6 qt. slow cooker, stire together the chicken, onion, tomatoes, tomato paste, ginger, garlic, coriander, and cayenne; season with salt and pepper.

Cook on high 4 hours (or on low for 8 hours) until fork-tender. Stir in yogurt, cliantro, and if using, garam masala. Serve with rice.

[You can also make this in the oven by heating the oven to 350, placing the ingredients through the pepper in a heavy pot with 2 c. of water and baking for 2 hours. When finished, stir in the final ingredients.]

Note: This is one of my favorite made-at-home Indian recipes and I’ve had good luck with it. It originally came out of Everyday Food back in 2007. Rex declared it most like a restaurant of anything I’ve tried in the Indian food category.

Curried Lentils in Tomato Sauce (click on this title to go to the recipe)

This is a recipe I posted awhile back that I think is fantastic too. Not sure you would find it on the menu of an Indian Restaurant, but also good for what’s possible at home!


Chicken Curry

  • 2 tablespoons all-purpose flour
  • 4 skinless, boneless chicken breast halves (6 ounces each)
  • 1 tablespoon plus 2 teaspoons olive oil
  • 1 medium onion, finely chopped (3/4 cup)
  • 2 cloves garlic, minced
  • 2 teaspoons medium to hot curry powder
  • Coarse salt
  • 3/4 pound small red potatoes, cut into 1/2-inch chunks
  • 1 can (14 1/2 ounces) diced tomatoes (preferably zesty flavored), with juice

Directions

  1. Place flour on a plate. Dredge chicken in flour, shaking off excess. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add chicken, and cook until golden brown, about 3 minutes per side. Transfer chicken to a bowl; set aside.
  2. Heat remaining 2 teaspoons oil in same skillet; cook onion and garlic, stirring frequently, until onion is softened, about 5 minutes. Stir in curry powder and 3/4 teaspoon salt; cook 1 minute more.
  3. Add potatoes and 1 cup water; bring to a boil. Reduce heat to a simmer; cover, and cook until potatoes are just tender but still offer slight resistance when pierced with the tip of a paring knife, about 7 minutes. Stir in tomatoes and 1/4 cup water.
  4. Return chicken to skillet along with any accumulated juices in bowl; simmer, covered, until chicken is cooked through, 12 to 15 minutes.

Note: This recipe is from Great Food Fast, and it’s a nice, simple curry. As with any curry, though, its success depends on the curry powder you use. America’s Test Kitchen recently recommended McCormick Select Curries, which I’ve tried and liked. I’ve also had plenty of store-brand curries that are pretty bland, so I think it’s worth the extra $1-2 to get a good spice blend, or make your own.


Bombay House’s Vegetable Coconut Kurma
from S.L. Tribune or Deseret News, courtesy of Ricky and Carie Allman

1 large onion, finely chopped
3 garlic cloves, finely chopped
1 in. piece ginger, finely grated
3 T. oil
1 1/2 t. Madras Curry Powder
1/2 t. cayenne pepper (or more, if desired)
1 t. salt or to taste
2 large tomatoes, finely chopped
1 1/2 lbs. mixed vegetables (cauliflower, carrots, peas, potatoes, or others), chopped
1 c. water
1 c. coconut milk
2 T. broken cashews
2 T. golden raisins
1 T. chopped cilantro for garnish

Blend half the onions, garlic and ginger in a food processor to make a paste. Heat oil in a sauce pan and add the remaining chopped onions, sauteing until they turn golden brown. Add remaining garlic, ginger and onion paste. Fry until the raw smell goes away. Add curry powder, cayenne and salt. Stir well. Add chopped tomatoes and cook for 5 minutes and then add the mixed vegetables and water. Cook for 5 more minutes and then add coconut milk. Cook over medium heat, stirring occasionally, until the vegetables are cooked. Add cashews and golden raisins and garnish with cilantro. Serve over steamed rice.

Makes 4 servings.

Note: I’ve loved this recipe, although it’s never turned out quite like Provo’s Bombay House. Still, it’s good. Again, the highlights of this dish are the garam masala used and the raisins and cashews. Without these three, it’s not nearly as good. It’s also really important to caramelize the onions, but not to let them burn. According to one recipe book I read, a curry depends entirely on how well the onions are caramelized.

Naan, Peshawri (click on title for the link)

I found this website a couple of years ago, and this naan bread worked perfectly. I was amazed. I stuffed it with chopped cashews, raisins, cardamom and some cinnamon and coconut to replicate my favorite restaurant peshwari. Although I haven’t tried making anything else on the website, judging from how well this recipe turned out, I wouldn’t hesitate to try. It looks really comprehensive.

Mango Lassi

3 c. chopped fresh mango (not frozen, or it will taste flat) from 2-3 mangoes
2 c. plain whole milk yogurt
1 c. ice water, about half water, half ice
2-4 t. honey (depending on how sweet the mangoes are)
2 t. lime juice from 1 lime
1/8 t. salt

Puree all the ingredients together in a blender until there are no visible chunks of mango, about 1 minute. Strain the mixture through a fine-mesh strainer into a pitcher, pressing on the solids to extract as muhc liquid as possible; discard any solids left in the strainer. Serve in chilled glasses (You can refrigerate the drink for up to 4 hours, but will want to reblend it before serving).

Note: This recipe is from The Best International Recipe. I have to admit I have not yet made it, but plan to as soon as I buy some mangoes, because I love this stuff.

So, I also have a great, but involved, Saag Paneer recipe that I will post if I hear someone’s interested. I am also inspired to try several other recipes I haven’t yet tried to see what other good Indian food can be made at home. I’ll let you know!

Recipe Request: Brussels Sprouts

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A couple of months ago I had a divine meal at our favorite French restaurant that included a side of brussels sprouts in a yummy, slightly fruity glaze.  Since then, I’ve been intrigued with finding good brussels sprouts recipes.  I don’t have any bad childhood memory baggage associated with them, like I know a lot of people do.  Plus, I think they’re kind of cute.  Wee little cabbages.

Last night I tried a recipe for Balsamic Glazed Brussels Sprouts.  What could be better, right?  Jason and I summed them up with a big, “Meh.”  They weren’t awful, but I don’t feel the need to ever make them again.

So does anyone have a good brussels sprouts recipe?

(I’m also posting this on my personal blog, in case you feel like you’re reading the same thing again.  You are.)

Famous Senate Ham and White Bean Soup

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So, this recipe is famous because it’s been served in the U.S. Senate restaurant ever since 1901. I, on the other hand, was just introduced to it this fall, and it’s already one of my favorite meals. Who’d guess that a ham bone and beans could make something so delicious? The recipe comes from my older copy of the Joy of Cooking.

Senate Ham and White Bean Soup

1 1/4 c. small dried white beans
7 c. cold water
1 small ham hock
1 large onion, diced
3 medium celery stalked with leaves, chopped
1 large potato, peeled and finely diced
2 cloves garlic, minced
1 1/2 t. salt
1/2 t. black pepper
2 T. fresh parsley, chopped

In a pot, soak the beans overnight in cold water (cover the beans with water until the water is an inch above the beans). Drain the water, and add the 7 c. cold water and ham hock. Bring to a boil and then allow to simmer until the beans are tender, 1 1/4 hrs. Take the bone out, remove extra meat and dice it; discard the bone, skin, and fat.

Return the meat back to the pot and add the remaining ingredients, except for the parsley. Simmer until the potatoes are soft, 20-30 minutes. Remove from heat and mash the soup with a potato masher until the soup is creamy. Add the chopped parsley and serve.

Creamy Polenta

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We have had polenta a couple of times, and I can’t believe how much everyone enjoys it at our house. Plus, it’s extremely easy, and it goes with many dishes as a great side. Here’s a recipe I tried last night, and afterwards, we sat and licked the pan–it’s another winner from Great Food Fast.

Creamy Polenta

4 c. water
1 1/2  t. salt
1/4 t. pepper
3/4 c. polenta (or coarse cornmeal–you can find this in bulk bins at grocery stores, or in packages like Bob’s Red Mill in the grains section)
1/4 c. grated parmesan or sharp cheddar cheese (I ended up adding more like 1/2 c.)

Bring the water, salt and pepper to boil in a medium saucepan. Slowly add the polenta into the water, whisking constantly. Turn the heat down, but maintain a simmer, and allow the polenta to cook for 10-15 minutes, whisking frequently to prevent clumps. When thick and creamy, remove from heat and stir in cheese. Serve immediately.

Note: You can serve polenta with or as an accompaniment to many different sauces, from tomato sauces to mushroom sauces. I paired Ali’s Balsamic Barbeque Chicken with it, and thought it was great. This is definitely a versatile, easy side!

Chocolate Pear Tart

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This is another recipe from Everyday Food–I pulled it from the magazine almost 3 years ago, and it’s remained one of my favorite desserts. It’s also wheat-free! (Since I know this is important to some of you!) I hadn’t remembered that about it, but sure enough, it is. Also, I was at Trader Joe’s yesterday and noticed they sell Almond Meal, so you don’t have to grind your own almonds (and it wasn’t that expensive–like $4 for over a pound, I believe). Anyway, this is a great Valentines-y dessert in my opinion. And I would recommend Bartlett pears–I’ve tried Anjou and Bosc, and think the Bartlett’s are the best. One last note: if you don’t have apple jelly, don’t worry too much; it mostly just creates a beautiful finish, but doesn’t do much for the flavor. I have to admit, though, using the jelly is one baking trick I’ve learned that makes me feel just a little more accomplished as a baker . . .

Chocolate Pear Tart

Ingredients

Serves 8

  • 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
  • 1 cup whole blanched almonds
  • 3/4 cup sugar
  • 3 large eggs
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon almond extract (optional)
  • 3 firm, ripe Bartlett pears
  • 1/2 lemon
  • 2 tablespoons apple jelly
  1. Preheat oven to 350 degrees. Brush a 9-inch removable-bottom tart pan with butter; set aside.
  2. In a food processor, combine almonds and sugar; process until very finely ground. Add butter, eggs, cocoa, vanilla, salt, and almond extract, if using; process until combined. Spread mixture evenly in prepared pan.
  3. Peel, halve, and core pears; cut lengthwise into 1/4-inch-thick slices, rubbing them with lemon as you work (to prevent discoloration). Arrange slices on chocolate mixture, slightly overlapping, without pressing in.
  4. Place pan on a baking sheet; bake until top is puffed and a toothpick inserted in center of chocolate mixture comes out with only a few moist crumbs attached, 45 to 50 minutes. Cool completely in pan.
  5. Briefly heat jelly in the microwave or on the stove until liquefied. Gently brush pears with jelly; let set, at least 20 minutes. Remove tart from pan, and serve.

Roasted Cauliflower

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I’m back in the kitchen now, after a long hiatus, packing in the fruits and veggies in an attempt to purge all the holiday build-up running through the families’ veins.

This is a recipe I tried (and loved) last night. It’s from Great Food Fast, Martha’s publication, and it’s a great keeper, especially if you’re like me and need interesting ways to cook veggies in order to want to eat them. Make sure to try the capers! They make a notable difference in the flavor and are delicious (I have to admit to not having had them in recent memory–they’re really good).

Roasted Cauliflower

  • 1 head (about 2 pounds) cauliflower, cut into small florets
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 1 tablespoon butter
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon capers
  • 1 teaspoon caper juice

Directions

  1. Preheat oven to 450 degrees. Trim, and cut cauliflower into small florets; spread in a roasting pan or rimmed baking sheet. Drizzle with olive oil; season with coarse salt and ground pepper. Toss to combine. Roast, tossing once or twice, until cauliflower is golden brown and tender, 20 to 25 minutes.
  2. In a small skillet, melt butter over medium heat. Cook garlic cloves, stirring often, until lightly browned, 2 to 3 minutes. Remove from heat. Add capers and caper juice. Pour over cauliflower, and toss to coat.

Cranberry-Pear Cake Bars

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cranberry-pear-barI got this recipe a couple years ago from Everyday Food, but like usual, I’m having a hard time locating it on Martha’s incredibly-impossible recipe search engine. So, I’ll retype it. I love this recipe. The bars are actually quite tart, which is pleasant after all the sickeningly sweet things I usually make at Christmastime, and it has a nice texture. I’m bringing these to the Ward Christmas Party on Saturday, so all are invited for a sample!

Cranberry-Pear Cake Bars

1/2 c. (1 stick) butter, melted
2 c. flour
1 t. soda
1 t. cinnamon
1 t. salt
1 3/4 c. packed light-brown sugar
2 large eggs
1 t. vanilla
1 T. finely grated orange zest (Microplanes are the best zesters!)
2 firm pears, peeled, halved, cored and thinly sliced
8 oz. fresh or frozen cranberries
1/2 c. walnut pieces
whipped cream, for serving (optional, of course)

1. Preheat oven to 350. Grease, spray, or line a 9 x 13″ pan with parchment paper. In a medium bowl, combine flour, soda, cinnamon, and salt. Set aside.
2. In a large bowl, whisk sugar, butter, eggs, vanilla, and zest until smooth. Add flour mixture; mix just until moistened (do not overmix). Fold in pears, cranberries, and walnuts.
3. Transfer batter to prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 40-45 minutes. Cool completely in pan set on a rack. If using parchment, pull the overhang out to easily cut.

Picture to come on Saturday . . .

Southern Pecan Praline Pie

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This was my new favorite recipe from Thanksgiving. Thankfully, many guests were more interested in the cream and lemon pies more than this one, leaving this heavenly thing to just a few hands. I’m resisting making it again until Christmas, because I know I would eat it all in one sitting, but this is a really great recipe. I’ve taken it from America’s Test Kitchen’s 2007 Annual.

Southern Pecan Praline Pie

Crust
1 1/4 c. flour
2 T. dark brown sugar
1/2 t. salt
8 T. butter, cut into 1/4″ pieces
3-4 T. ice water

Filling
8 T. unsalted butter, cut into 1″ pieces
3/4 c. packed dark brown sugar
1 t. salt
3 large eggs
3/4 c. dark corn syrup
1 T. vanilla extract
2 T. bourbon (I left this out)
2 c. whole pecans, toasted, cooled, and broken into small pieces (you can toast in a skillet over med.-high heat for 8-10 min., or in a 350 degree oven for about the same amount of time–until they are fragrant)

For the Crust
1. Process the flour, brown sugar, and salt in a food processor until combined. Add the butter and pulse until the mixture resembles coarse cornmeal, about ten 1-second pulses. Turn the mixture into a medium bowl (I don’t have a food processor, so I do this with a pastry blender–you can also do it with your fingers–which works really well if you are using frozen butter).
2. Sprinkle 3 T. of ice water over the mixture and stir and press the dough together using a stiff rubber spatula until the dough sticks together. If the dough does not come together, stir in the remaining 1 T. water until the dough forms large clumps and no dry flour remains. Turn the dough out onto the counter and flatten into a 4″ disk. Wrap the disk in plastic wrap and refrigerate for at least 1 hour before rolling.
3. Remove dough and roll it out on a lightly floured surface until it’s about a 12″ circle and 1/8″ thick. Transfer to a 9″ pie plate. Refrigerate for 30 minutes, then freeze for 20 more (this preserves the shape by baking, but not much is lost if you don’t have time–or if you just want to leave it in the fridge a couple of hours instead).
4. When ready to bake (this means you are ready to complete the whole pie–see below), place the oven rack in the middle, and preheat the oven to 375. Line the dough with aluminum foil and place dry beans or pie weights in the dough. Bake for 20-25 minutes, then remove the foil and bake for another 10-15 minutes, until lightly browned and set. Cool on a rack.
For the Filling
5. Lower the oven temp to 275.
6. Cook butter, brown sugar and salt together in a medium saucepan over medium heat until the sugar is melted and butter absorbed, 2 minutes. Remove from heat and whisk in eggs, one at a time, then whisk in the corn syrup, vanilla, and bourbon, if using. Return the pan to medium heat and cook, stirring constantly, until mixture is glossy and warm to the touch, about 4 minutes. (Do not overheat). Remove from heat and stir in pecans.
7. Pour the filling in the warm shell (needs to be warm) and bake until the center feels set yet soft, like jello, when pressed, 45-60 minutes. Transfer to a rack and cool for 4 hours, to completely set the pie, before serving.

IMG_6597

Soft, Buttery Dinner Rolls

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I’ve been trying to decide what rolls to make for Thanksgiving dinner, and because I don’t want to be baking on Thanksgiving Day, I decided to bake my rolls early and freeze them (I will heat them in the oven right before serving them–this works like a charm). I knew I wanted a roll that was a little sweet, so I revamped my Aunt Barbara’s Sunday roll recipe, which, as you can see, has a bit of sugar in it. But, with a little updating, this recipe really works. The roll is soft, buttery, and a little sweet–not the type of thing for every day, but just what I wanted for Thanksgiving.

Buttery dinner rolls, lightly browned

Soft, Buttery Dinner Rolls

1 1/4 c. warm water
2 1/4 t. yeast
1 t. sugar
1/2 c. butter
1/2 c. sugar
2 t. salt
2 eggs
4 1/2 c. flour
grated zest from one orange, or two clementines

Combine the yeast, 1/4 c. warm water, and the teaspoon sugar in a small bowl, stir and let bubble. Melt the butter on the stovetop or the microwave, and then add the remaining cup water as well as the sugar and stir. In the bowl of a standing mixer, combine the salt and 4 cups of flour. Mix with the paddle, then add half the butter mixture and mix until combined, about 30 seconds. Add the two eggs, then add the remaining butter mixture. With the mixer on low speed, add the yeast, and then knead on medium speed, adding the 1/2 c. flour (and more, if necessary) a little at a time until the dough pulls away from the sides of the bowl and only a small amount remains attached to the bottom of the bowl. Add the orange zest. Continue to knead with the paddle attachment for 5 minutes.

Turn the dough onto a floured surface and knead for about 30 seconds, until the dough comes together and forms a nice, round ball. Place in a well greased bowl, covering tightly with plastic wrap and let raise until doubled, about 1 1/2 hours.

After the first rise, turn the dough onto a floured surface, and cut the rolls depending on your style. This recipe makes about 24 rolls. Some basic roll shapes are knots, Parker-House Style (folded in half), and simply rounded  (I found a helpful, illustrated .pdf on the matter, which is particularly helpful if you’re a first-timer. It’s much easier to shape rolls when following an illustration! I’ve attached the pdf at the end of the post). For my rolls in the above photo, I rolled the dough out with a rolling pin, and cut dough into circles. I then basted the top of each circle lightly with a little melted butter, placed three circles on top of each other, then folded it in half and placed it in a greased muffin tin (I wanted them to look like Nayborhood Bakery Rolls from the Bakery in SLC–it kind-of worked!).

Once you have shaped the rolls, cover them loosely with plastic wrap, and let rise until double in size, about 30-45 minutes. Twenty minutes before baking, preheat the oven to 375. Remove the plastic wrap, and bake the rolls for 10 minutes. Remove the rolls from the baking sheet to a wire rack and let cool, or serve warm, with your favorite jam.

Shaping Dinner Rolls