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By mlb, on August 3rd, 2011%
These were very good, and although time consuming, worth it. Although not really a practical, say Wednesday night dinner, this was a fun Saturday afternoon project. We actually made them a few weeks ago, when it was still pretty cool here in Portland, but if you were to grill these, I’d think they’d still be a pretty good hot weather choice.
The original recipe did not call for any kind of binder in the fish cakes. I honestly did not trust my ability to keep the fish cakes together without one so I added an egg white. You do what you need to do there. For serving, you’ll want some spinach leaves, basil leaves and maybe some rice.
One important thing before we get to the recipe and photos — this is my friend Michael Grenley. I met him in Flagstaff, AZ in 1995 . . . → Read More: Thai Style Fish Cakes
By mlb, on July 21st, 2011%
Here it is, another French Fridays with Dorie (just fyi – site is down until Sunday) post. I’ve been looking forward to making this for awhile now and I after I’ve made it and had it for dinner, I have to admit, this has probably been my least favorite FFwD recipe. Now, the bar is pretty high of course, so it wasn’t a total failure or anything, just not my favorite. My husband liked it a lot though.
Since it’s also for lunch tomorrow, I’m thinking the flavors will come together even more overnight. Who knows, I may love it tomorrow!
Notes:
1. I added 4 garlic cloves, about 1/2 tsp ground cumin, and sweet potatoes.
2. I poured all the fat out of my pan and then deglazed with white wine. I poured that liquid into my pan with the 1.5 cups of water.
3. I crushed up . . . → Read More: FFwD: Lemongrass Braised Pork
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 April 8th, 2008%
This is a reader recipe in the current issue of Everyday Food. I didn’t change that much — I just opted to cook it in a slightly less hot oven (down from the original recipe’s 475 degrees for 60 minutes) and I added an onion in the cavity and broth/carrot/onion half on the bottom of the pan, as I tend to burn roasting pans without some liquid down there. And once you add broth, you might as well add some veggies.
Oh and I doubled the curry paste because, dude, that is good. Extra for dipping seemed like a given. And the best part? With only two if us, there’s roast chicken for lunch the next day!
Remember to check it after the first 20-30 minutes and cover it up as needed. The curry paste/honey will burn. A little is good, smoke billowing from your oven is bad. I covered . . . → Read More: Everyday Food and the Tasty, Tasty Curry-Roasted Chicken
By mlb, on January 25th, 2008%
So, the other day I realize that I have a whole bunch of basil that I need to use, like yesterday. A quick survey of the fridge also shows some ground chicken and a small container of roasted chili pepper flakes from pokpok (the little container that comes with the curry-noodle-chicken soup). Hmmm, I think to myself, I know what I could do — I could go online and find a recipe for Thai Basil Chicken and make that. Do you see where this is going?
I ended up at Thai Table and basically sort of followed the recipe there…well, except for a few things. So, I am in no way claiming that my version is authentic Thai cooking, let’s get that straight right now. If you want that, definitely use the Thai Table recipe!
See, I just used normal basil, way less chili pepper spiciness than called for . . . → Read More: Basil Chicken Plus Sauteed Spinach Bonus!
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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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