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By mlb, on December 9th, 2010%
The other day, let’s call it “Monday”, I had a MAJOR craving for Pad Thai. I waited a day or two to see if it would go away and when it did not, I turned to the google for an easy way to satisfy this craving. I came across the Alton Brown recipe (which I’ve made before), and while quite good, requires a trip to H-Mart or some other specialty grocery to get all the supplies. Most of the time I’m okay with that, but on a Wednesday after work, I require easier.
Then I came across this recipe in the New York Times by Mark Bittman. “Hey! I have everything already at home!”, I thought.
Then, when I got home, I realized I had no tamarind paste. But…I did have Tamarind chutney (a mix of tamarind paste, sugar, water, spices, etc…) and I decided to just use . . . → Read More: A Relatively Quick, Pad Thai-Like Dish
By mlb, on July 8th, 2010%
So, finally, here is post number two from the cookbook, Nuts in the Kitchen by Susan Herrmann Loomis. Also, reminder: she is coming to Portland next month at In Good Taste, August 12-15, 2010.
In Good Taste is located at 231 NW 11th Ave, Portland, Oregon, 97209. It’s a 3-day class (with a welcome dinner the night before) and you can enroll by e-mailing cookingclassesATonruetatinDOTcom. You can also call In Good Taste at 503-248-2015 with questions. More info here.
I was a little lazy and didn’t create the ginger flowers. I simply placed a ball of macadamia nut butter atop each fillet for serving. Next time, I think I will do the flowers because they sound like they would look very pretty.
I also didn’t take pictures of the fish cooking…I’m sure you can imagine it. I just used my grill pan and gave it a few minutes per . . . → Read More: Nuts in the Kitchen: Gingered Fish on Spiced Macadamia Nut Butter
By mlb, on May 10th, 2010%
One of my favorite cookbook authors, Susan Herrmann Loomis, is coming to Portland! Very exciting! She’ll be at In Good Taste, August 12-15, 2010.
In Good Taste is located at 231 NW 11th Ave, Portland, Oregon, 97209. It’s a 3-day class (with a welcome dinner the night before) and you can enroll by e-mailing cookingclassesATonruetatinDOTcom. You can also call In Good Taste at 503-248-2015 with questions. More info here.
As if that’s not enough, Susan also has a new cookbook out, Nuts in the Kitchen, and I was lucky enough to receive a review copy. So far, I have made two recipes from the book, but like all of her books, some of the most interesting parts are just reading the little features within the cookbook about the people who grow/produce the food used in the recipes and the places where some of these dishes . . . → Read More: Nuts in the Kitchen: Sicilian Sweet and Sour Rabbit (but with Chicken)
By mlb, on March 4th, 2010%
This was a surprise. I was not expecting it to be anything other than a way to use up some frozen mahi mahi from Trader Joe’s (the kind that’s frozen, in the marinade). But, hey, this was delicious! The yogurt gave it a nice tanginess and the almonds and parmesan are a wonderful combination. Plus, anytime you can spend about $6 on fish and make a great dinner, it’s a win!
Since I did use the marinated mahi mahi, I just rinsed each piece of fish under cold water and removed any marinade. So, then I felt free to salt and pepper myself. Not a lot of salt just a sprinkle on the fish, then a pinch in the almond-parmesan coating.
I also just coated the top of the fish, as I wasn’t convinced the bottom would be un-soggy (even with the rack-on-top-of-the-baking-sheet method). Next time I may try to . . . → Read More: Mahi Mahi with Parmesan Almond Crust
By mlb, on January 14th, 2010%
This is a weekday lunch staple. Since jwa and I both bring lunch to work pretty much everyday, if I do any cooking at night during the week, it’s most likely something to bring to lunch the next day. The original recipe was for beef, but I usually make it with chicken. The other night I tried some shrimp (about 3/4 of a pound) and that works really well too! In theory, you should really be able to use any one pound of protein that you want to here, but I can just vouch for chicken and shrimp so far.
Do all your chopping and dicing at once — mise en place! — before you start cooking anything (or while you are marinating).
You can make it have as much spice or as little spice as you like. I usually use 3 dried chilies and . . . → Read More: Kung Pao Shrimp
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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