Thursday, April 29, 2010
I'm usually not thinking far enough ahead to post recipes before a holiday actually happens, but for this most important of all holidays (celebrated in only part of one country), I got my act together. I haven't made too many Mexican recipes on the blog, but I have posted the classics. Steak tacos are delicious, and taste authentic in a way the Old El Paso boxed tacos never will. No Cinco de Mayo is complete without salsa and guacamole. Cheesy chicken enchiladas are not to be missed either. What are you guys cooking for Americans'-Excuse-to-Cook-Mexican-and-Drink-Coronas Day?
What a beautiful view. This is the perfect time to go to Wine Country because the hills are green and it's nice and warm. And when you go, make sure you go to Fremont Diner in Sonoma. Just don't forget the Swedish fish.
Tuesday, April 27, 2010
It took me an embarrassingly long time to discover pad thai on the menu of Thai restaurants. I kept screwing around with basil chicken this and peanut chicken that. What a freaking fool. After discovering my love for this delicious peanut noodle dish, I only order other things from Thai restaurants when I know their pad thai version is disgusting. Sadly, this happens more than you might expect.
If you like pad thai, then I promise you will like this recipe. It creates a completely authentic flavor without much work (other than searching the grocery store aisles). I had it the next day too, and it tasted even better - don't you love leftover surprises like that?
By Mark Bittman
4 oz. fettuccine-width rice stick noodles
1/4 cup peanut oil, divided
2 - 4 tablespoons tamarind paste
1/4 cup fish sauce (nam pla)
1/3 cup honey
2 tablespoons rice vinegar
1/2 teaspoon red pepper flakes (depending on your taste)
1/4 cup chopped scallions
1 garlic clove, minced
1 small head Napa cabbage, shredded (about 4 cups)
1 cup mung bean sprouts
1/2 pound peeled shrimp, pressed tofu or chicken
1/2 cup roasted peanuts, chopped
1/4 cup chopped fresh cilantro
2 limes, quartered
Fill a large kettle with water and place dried noodles in a large bowl. When the water boils, pour it over the noodles and let stand until noodles are fully cooked (mine took about 8 minutes). Drain noodles and toss with 1 tablespoon peanut oil to avoid sticking.
In a small saucepan add 2-4 tablespoons tamarind paste, 1/4 cup fish sauce, 1/3 cup honey, and 2 tablespoons rice vinegar and place over medium-low heat. Bring to a simmer and then remove from heat. Stir in 1/2 teaspoon red pepper flakes (depending on your taste). Set sauce aside.
Heat 3 tablespoons peanut oil over medium-high heat in a large skillet/wok until almost smoking. Add in 1/4 cup chopped scallions and 1 minced garlic clove and cook for about one minute. Crack two eggs into your pan and once they start to cook, stir the eggs to scramble them in the pan. Add 4 cups shredded napa cabbage and 1 cup mung bean sprouts. Cook until cabbage wilts. Add tofu or shrimp to the wok and heat until cooked (or add chicken cooked in a separate pan). Stir in cooked noodles and prepared sauce. Plate the noodles and top with mung bean sprouts, chopped peanuts, and chopped cilantro. Serve with lime quarters and top with lime juice just before eating.
Monday, April 26, 2010
peanut butter chocolate chip cookies. These are universally beloved, and Kathy-beloved. If you haven't tried these cookies yet, you really need to - you will not be the same afterwards.
Cookies weren't enough, so I had to make cupcakes too. With Magnolia Bakery buttercream of course. As it turns out, guys playing poker aren't that into cupcakes getting icing all over their hands. Oh well, more for me!
Sunday, April 25, 2010
We've been to Fort Funston a couple times in the past month or so, but it always takes me ages to go through and edit all the pictures. John is at a work dinner tonight, so I have plenty of time to edit photos, eat kettle corn, and watch Biggest Loser. So now the internet can be graced with photos like this one of a beautiful Ridgeback.