I apologize for my complete absence. But I have some pretty good reasons. First, we finally moved into our new place a few months ago only to have some minor issues arise where we had to move back out of our new place for more than a month. We are, thankfully, finally settled into our fabulous new digs in the River Market and loving it.
Second, as strange as it sounds, I just have not had a good relationship with food lately. For about three months, all I could do was sleep. I was exhausted beyond belief and couldn't even think about cooking. We had a lot of takeout. I was better for about a month, but only wanted to eat mac n' cheese, spaghetti with tomato sauce or hot dogs...basically kid food. Now I'm dealing with acid reflux and barely keeping food down. So, again, food is just not my top priority.
But it is all good because I have not one, but two, buns in the oven. We are over the moon and can't wait for our little holiday bundles to arrive.
I will leave you with the best, if only, thing I have made all summer. This is truly the best brisket I've ever had. Everyone raved over it. Although it does take a few hours, it is fairly simple.
http://www.bonappetit.com/magazine/2008/07/southwestern_barbecued_brisket_with_ancho_chile_sauce
Monday, August 4, 2008
Sunday, January 27, 2008
This will be worth the wait....
I apologize for my absence. I have no excuse, except that I have permanently misplaced my camera...a good excuse to upgrade, I guess. I promise you that this recipe (sans photo) will be worth the wait. If you need to see a photo, please look at the bon appetit photo. This is the dish of the year from the January issue. The minute I saw the photo, I knew we would be trying it soon.
In the reviews, a lot of people said they used green or red curry paste instead of the yellow...I wouldn't do that. I found yellow curry paste at the China Market at the corner of 3rd and Grand in the River Market and the flavor is amazing. I don't like hot -- at all -- and I loved this. It is spicy without being hot and the pepper fans can add the Thai bird chiles at the end. The only change I made is doubling the amount of chicken. I will make this again and again. We're having more soup tonight over Jasmine rice.
spicy curry noodle soup with chicken and sweet potato
Bon Appétit January 2008
Mai Pham
Servings: Makes 6 servings
Ingredients
2 tablespoons vegetable oil
3 tablespoons chopped shallots
3 garlic cloves, chopped
2 tablespoons minced lemongrass* (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)
2 tablespoons minced peeled fresh ginger
2 tablespoons Thai yellow curry paste*
2 tablespoons curry powder
1 teaspoon hot chili paste (such as sambal oelek)*
2 13.5- to 14-ounce cans unsweetened coconut milk,* divided
5 cups low-salt chicken broth
2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)*
2 teaspoons sugar
3 cups snow peas, trimmed
2 cups 1/2-inch cubes peeled red-skinned sweet potato (yam; from about 1 large)
1 pound dried rice vermicelli noodles or rice stick noodles*
3/4 pound skinless boneless chicken thighs, thinly sliced
1/2 cup thinly sliced red onion
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 red Thai bird chiles or 2 red jalapeño chiles, thinly sliced with seeds
1 lime, cut into 6 wedges
Preparation
Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm.
DO AHEAD: Can be made 1 day ahead. Refrigerate until cold, then cover and keep chilled.
Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil. Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool. Place in small bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite, about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl.
DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.Bring broth to simmer.
Add chicken; simmer until chicken is cooked through, about 10 minutes. Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.
*Available at some supermarkets, at specialty foods stores and Asian markets, and online from adrianascaravan.com.
In the reviews, a lot of people said they used green or red curry paste instead of the yellow...I wouldn't do that. I found yellow curry paste at the China Market at the corner of 3rd and Grand in the River Market and the flavor is amazing. I don't like hot -- at all -- and I loved this. It is spicy without being hot and the pepper fans can add the Thai bird chiles at the end. The only change I made is doubling the amount of chicken. I will make this again and again. We're having more soup tonight over Jasmine rice.
spicy curry noodle soup with chicken and sweet potato
Bon Appétit January 2008
Mai Pham
Servings: Makes 6 servings
Ingredients
2 tablespoons vegetable oil
3 tablespoons chopped shallots
3 garlic cloves, chopped
2 tablespoons minced lemongrass* (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)
2 tablespoons minced peeled fresh ginger
2 tablespoons Thai yellow curry paste*
2 tablespoons curry powder
1 teaspoon hot chili paste (such as sambal oelek)*
2 13.5- to 14-ounce cans unsweetened coconut milk,* divided
5 cups low-salt chicken broth
2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)*
2 teaspoons sugar
3 cups snow peas, trimmed
2 cups 1/2-inch cubes peeled red-skinned sweet potato (yam; from about 1 large)
1 pound dried rice vermicelli noodles or rice stick noodles*
3/4 pound skinless boneless chicken thighs, thinly sliced
1/2 cup thinly sliced red onion
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 red Thai bird chiles or 2 red jalapeño chiles, thinly sliced with seeds
1 lime, cut into 6 wedges
Preparation
Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm.
DO AHEAD: Can be made 1 day ahead. Refrigerate until cold, then cover and keep chilled.
Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil. Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool. Place in small bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite, about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl.
DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.Bring broth to simmer.
Add chicken; simmer until chicken is cooked through, about 10 minutes. Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.
*Available at some supermarkets, at specialty foods stores and Asian markets, and online from adrianascaravan.com.
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