Category Archives: Foodie Friday

Thai Street Food – Prawns with Glass Noodles

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In the world of chefs and food lovers alike, the mere mention of the words Thai Food, bring one man to mind, Australian chef David Thompson. His love of Thai culture and cuisine is vibrantly reflected in his restaurants and cookbooks. His London restaurant Nahm, was the first Thai restaurant to gain the coveted Michelin Star. Both the food he cooks in his restaurants, and his cookbooks are as close to authentic as you can get, without actually going to Thailand. His first cookbook Thai Food, was a comprehensive guide to Thai Cooking and the role of food in Thai society.

David’s second book Thai Street Food compiles 100 of his favorite recipes from the streets of Thailand. I will not be the first to tell that this is more than just a cookbook. Yes the food is fabulous. David speaks of the food vividly, and has divided the sections not by dishes in particular, but by what is available in the streets by Morning, Noon, and Night, and he has not done this alone. With the stunning photography of Earl Carter, the book literally transports you to Thailand, as they explain how the markets open at dawn to provide service to the monks, who have come to collect their culinary alms, and how some cook or purchase gifts of food for them. Street food is a way of life in Thailand, and you can vividly imagine street vendors reaching out of the pages to hand something completely delicious for you to have, for whatever meal you are seeking.

The photos below are not copies (notice the crease), but my photographs of Earl’s enchanting photos within the pages of the book. He did a remarkable job of capturing the spirit of the people of Thailand and I couldn’t help but share some of his stunning photos here.

 Monks taking their morning meal

 The vibrant market at noon

Preaparations for  a morning meal

 Customers purchasing their daily food

Photos aside, this is about the food. The dish that I am sharing with you today, Prawns (Shrimp) with Glass Noodles,  is very similar to a dish I grew up with in Guam called Pancit, and it is relatively simple to make, and so delicious. Glass noodles are also known as bean thread and can be found in the Oriental section of your grocery store, or the average Asian Market. If you are not comfortable using back fat or cannot procure any, you can render a little bit of bacon fat instead, but please do not completely eliminate fat if you are going to make a substitution, it goes a long way to provide great flavor in this dish.

PRAWNS WITH GLASS NOODLES

 

 

Ingredients:

6 – 8 large raw prawns (shrimp)

150 grams (5 oz) dried glass noodles (bean thread)

50 grams (2 oz) pork back fat (fatback)

4 coriander roots, cleaned (cilantro root, may be found in most Asian Markets, or your own garden)

3 garlic cloves unpeeled

10 white peppercorns

1 cup light stock (store bought chicken stock is what I used)

2 Tablespoons Oyster Sauce (I found mine in the Oriental aisle at my local grocery store)

1 Tablespoon Light Soy Sauce

1 teaspoon white sugar

Ground white pepper and coriander leaves (cilantro) to garnish

 

Directions:

Peel and devein the shrimp leave but leave the tails attached. If you wish you may leave the heads on to impart a deeper flavor to the noodles, and add an interesting appearance to the dish (I removed them).

Soak the noodles in warm water for about 15 minutes, or until soft. Drain well and cut with scissor into manageable lengths – about 3 inches.

Pre-heat the oven to 400 degrees F. Warm an oven proof pot in it  for about 10 minutes (this provides an even heat throughout the pot, if you are using a cast iron dutch oven as I did you may also just heat your pot on medium to low heat while covered but make sure you have a little bit of fat at the bottom of the pot).

Meanwhile cut the back fat into thin slices (about 1 ¼ in x ½ in)

Using a mortar and pestle or food processor, crush the coriander roots, garlic, and peppercorns together.

In a small pan heat the stock, and stir in the oyster and soy sauces, and the sugar.

Carefully take the pot out of the oven and place it over low heat . Carefully spread the back fat over the bottom of the pot. Place the noodles on top of the fat, then scatter over that the crushed coriander root, garlic and peppercorns. Pour the seasoned stock over the noodles and place the prawns on top. Stir to make sure everything is evenly distributed. Turn up the heat to high and quickly bring to a boil. Cover with a lid and place in your oven for about 10 minutes and then remove (this is done just to seal in the heat you do not need to turn your oven on again). The noodles
will have absorbed all the liquids and the prawn should have turned to a bright reddish color.

Garnish with white pepper and cilantro to serve.

Serves 2 as a main course or 4 as a side.

 

 

 

 

 

 

 

 

 

 

 

Miette Bakery Book – Honey Tea Cake

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On my last trip to San Francisco I made my way to the Ferry Building to do some shopping, and have lunch with a group of friends. While wandering through the shops we discovered what is now one of my favorite bakeries in the country, Miette. Filled with charming cakes and cupcakes, elegant pastries, and wide array of crisp cookies and dainty confections, a visit to Miette can soften the hardest of hearts. We carefully chose our treats, and left Miette toting cute little boxes tied with ribbon. Miette is owned by Meg and Christopher Ray who first started the bakery in Berkeley, CA  at the Berkeley Farmer’s Market, prior to opening their first shop at the Ferry Building. They now own four shops in the San Francisco Bay area.

Miette is probably the most charming book I have ever owned. Literally. Written by Meg with Leslie Jonath, and beautifully photographed by Frankie Frankeny, this would make a great addition to any cookbook collection. Miette’s Tomboy Cake graces the cover, and the pages of the book have a lovely scalloped edge that immediately has you smiling, and wondering about the recipes that lie within.

Yes the book is pretty, but it is also filled with the wonderful recipes from the Miette Bakery. Meg does not spare attention to detail here.  All the recipes also include the techniques and instructions needed to achieve the same results that they have at the bakery, in your own kitchen. Meg’s instructions are very detailed, and with a few tools, the average home baker can produce the same treats that come from her shops.

I honestly kept changing my mind about which recipe I would share with you, because in all honesty I wanted to make them all. I was recently gifted with a jar of local honey, and thought that the Honey Tea Cake would be a great thing to make from it. I was right. The cake is rich and moist. Drizzled with the honey syrup at the end, it is a perfect afternoon tea cake.

 

 HONEY TEA CAKE

Ingredients:

2 2/3 cups flour

2 teaspoons baking powder

1 teaspoon kosher salt

8 large egg yolks

2 whole eggs

1 cup heavy cream

1 teaspoon vanilla extract

1 1/2 cups sugar

1 cup plus 6 Tablespoons unsalted butter, at room temperature

1/4 cup honey, warmed and diluted with 2 Tablespoons of water to make a syrup

Directions:

Pre-heat oven to 350 degrees F

Liberally butter and flour four 5 x 3  or  two 8 x 4 inch pans. Tap out the excess flour and set aside.

Sift the flour, baking powder, into a bowl and set aside. In another bowl stir together the egg yolks, whole eggs, cream, and vanilla.

In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients and the sugar. Mix on medium speed for 30 seconds. Reduce the speed to low, add the butter and half of the egg mixture, and beat until incorporated (about 2 minutes). Raise the speed to medium high and beat for 2 minutes to add air to build structure. Return the speed to low, add the remaining egg mixture. and beat until just incorporated (2 to 3 minutes longer).

Divide the batter evenly between the prepared pans. Bake until the tops are a golden brown and a tester inserted into the center comes out clean 20 – 25 minutes for small loaves, and 35 – 40 minutes for the larger ones.

Transfer to wire racks and immediately brush the tops or drizzle with the honey syrup. Allow to cool in the pans for 20 minutes. Run an off set spatula or knife around the edges of the pans, invert the cakes onto the racks and allow to cool for another 20 minutes. Serve right away or wrap the cakes tightly in plastic wrap and store at room temperature until ready to serve. The cakes can be stored in the refrigerator for up to 3 days, or you can also wrap it in a second layer of plastic wrap and store it in the freezer for up to 2 months. To thaw, leave in the refrigerator for 3 to 4 hours, or on the countertop for 1 to 2 hours. Serve at room temperature.

 

One Big Table & Thomas Jefferson’s Chicken Fricassee

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I received this bohemoth of a cook book as a birthday gift earlier this year, and I have been wanting to write about it for a while. It is massive at 864 pages, and contains 600 recipes from some of the country’s best home cooks, farmers, fishermen, pit masters, and chefs. A little more than 10 years ago, former New York Times editor Molly O’Neill, set out on a cross country trip to investigate reports that Americans had stopped cooking. She found quite the opposite. She travelled thousands of miles, meeting people from all walks of life, who helped her put that fear to rest. This book is almost an encyclopedia of America’s rich food heritage. There are recipes for the most traditional of American foods, as well as the ethnic foods of other lands, brought here by immigrants from around the world. The story of how each dish came into the hands of each contributor is told with reverence and respect. Throughout the book Molly weaves in the history of American food, and the various products, and equipment used throughout the years. This book is a great representation of how we cook in this country. If you are looking for a cook book that is truly diverse, then One Big Table is the book that you are looking for.

With the 4th July just barely in the past, I thought it would be fitting for me to share a recipe from one of our country’s favorite presidents, Thomas Jefferson. This recipe was contributed by Charles Insler of St. Louis, Missouri. Mr. Insler found this recipe while researching the food preferences of the American presidents. Fricassee is a traditional French technique for stews, using a gravy or a stock with white sauce. This recipe leans a bit towards the gravy side of the boat. The ingredients are fairly simple, but is a dish that does take a little bit of time to make. It is rich and delicious, and served on a bed of rice or egg noodles, it is perfect for a Sunday dinner.

 

THOMAS JEFFERSON’S CHICKEN FRICASSEE

 

 

Ingredients:

One 3 1/2 to 4 pound chicken cut into 8 pieces

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon sweet paprika

Koser salt and freshly grated black pepper (to taste, I used a 1/2 teaspoon of each)

2 Tablespoons olive oil

2 Tablespoons all-purpose flour

1 cup water

1/2 cup dry white wine

2 Tablespoons (1/4 stick) butter

1 small onion, finely chopped

5 ounces white mushrooms, stemmed and halved

2 teaspoons minced fresh sage

1/2 cup half-and-half

1 Tablespoon sage, fresh chopped parsley

 

Directions:

1. Pat the chicken pieces dry and season with the nutmeg, paprika, salt, and pepper. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 8 to 10 minutes (turn chicken halfway through), until golden brown on both sides. Transfer to a plate and set aside.

2. Stir the flour into the fat remaining into the remaining in the skillet and cook over medium heat for about 2 minutes until lightly browned. Whisk in the water and wine, scraping up any of the browned bits from the bottom of the skillet.

3. Return the chicken to the skillet, bring to a simmer, cover and cook for 30 – 45 minutes on medium-low heat, until a thermometer registers 175 degrees F in the thighs and 165 degrees F in the breast (if you don’t have a thermometer, cook until the juices just run clear). Transfer the chicken to a serving platter or bowl and cover to keep warm. Strain the sauce through a fine mesh strainer into a large liquid measuring cup and set aside.

4. Wipe out the skillet with paper towels. Melt the butter in the skillet over medium heat. Add the onion and mushrooms and cook for 6 to 8 minutes until the vegetables are lightly browned. Stir in the reserved sauce, half and half, and sage. Bring to a simmer and cook for about 5 minutes, until slightly thickened. Pour the sauce over the chicken, garnish with the parsley, and serve.

Jeni’s Splendid Ice Creams at Home – Roasted Pistachio Ice Cream

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I first heard about Jeni’s Splendid Ice Creams during a conversation with several food bloggers on twitter. After that conversation, I found out that my friend Shawn Askinosie, of Askinosie Chocolate, had started providing them with some of his chocolate. I just had to try this stuff. At that point in time no stores were carrying their product in Oklahoma (you can now find them at Forward Foods in Norman & OKC).  Jeni’s is based in Columbus, Ohio and owned by Jeni Britton-Bauer and her husband Charly Bauer. I was pleased to find out that they express mail their ice creams all over the country, and ordered a few of their signature flavors to try. I ordered a pint each of Dark Chocolate, Salty Caramel, and Wildberry Lavendar. I was sold, I loved them all. To say that they are passionate about ice cream, would be an understatement. They create ice creams that you want to fall in love with.

I was excited when I found out that Jeni was writing a book on homemade ice creams. I knew she would approach it with the same passion that she had for the ice creams she makes in her stores. She was never fond of homemade ice cream, and set out to create recipes that we all could enjoy. At home we do not have batch freezers, like the ice cream shops use, to churn out the ice creams we love. Jeni used only ice cream machines that were strictly designed for home use. Jeni also addresses specific ingredients used to making the smoothest possible ice cream, and which ingredients will keep them from freezing into chunky blocks of ice. This book packs a punch in the flavor category as well. She has included recipes for some of their signature flavors like the Dark Chocolate, and Salty Caramel. The next flavor I will try will be for their Riesling-Poached Pear Sorbet.

I know I have posted ice cream recipes here before, but I couldn’t help thinking this would be perfect with 4th of July coming up, and Oklahoma already hitting temperatures of 100+ degrees. I decided to make the Roasted Pistachio Ice Cream, and it is fantastic. This ice cream is creamy and flavorful. The roasted pistachios give it a darker tone than what you would see in a store bought ice cream (no food coloring or artificial flavors here). I hope you will give this recipe a try.

ROASTED PISTACHIO ICE CREAM

 

Ingredients:

1/2 cup shelled unsalted pistachio (plus 1/4 – 1/2 cup more if you want to mix in whole or chopped pistachios with your ice cream)

2 cups whole milk

*1 Tablespoon cornstarch

1 1/2 ounces (3 Tablespoons) cream cheese

1/2 teaspoon fine sea salt

1 1/4 cups heavy cream

2/3 cups sugar

*2 Tablespoons light corn syrup

1/2 teaspoon almond extract

Directions:

Prep

Pre-heat your oven to 350 degrees F. Spread the 1/2 cup pistachios out on a small baking sheet and toast in the oven for 10-12 minutes until fragrant and just starting to brown.

Remove from the oven and pulverize in a food processor until the pistachios become a smooth paste.

 

Mix about 2 Tablespoons of the milk with the cornstarch in a small bowl to make a slurry and set aside.

In a medium bowl, whisk together the cream cheese, pistachio paste, and salt until smooth.

 Fill a large bowl with ice and water and set aside.

Cook

In a 4 quart saucepan, combine the remaining milk, the cream, sugar, and corn syrup. Bring to a rolling boil over medium-high heat, and allow to boil for 4 minutes. Remove from heat and gradually mix in the cornstarch slurry.

Bring the mixture back to a boil over medium heat and cook, stirring with a heat proof spatula, until slightly thickened (about 1 minute). Remove from heat.

Chill 

Gradually whisk the hot milk mixture into the pistachio cream cheese mixture. Whisk until smooth.

Pour the mixture into a 1 gallon ziploc freezer bag. Submerge the freezer bag in the ice bath. Let stand, adding more ice if necessary, until cold (about 30 minutes).

Freeze

**Pour the ice cream base into the frozen canister and turn on the machine. Pour the almond extract into the opening at the top of the machine, and continue to spin until the ice cream is thick and creamy. Pack the ice cream into a storage container, layering it with pistachios (if using) as you go. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Place in the coldest part of your freezer, and freeze for at least 4 hour. Makes 1 quart.

*Because of my personal food allergy to corn, I substituted cornstarch with tapioca starch, and corn syrup with Lyle’s Golden Syrup.

**Every ice cream machine is different, although the all work with the same principals. Please read through your manufacturer’s instructions. My ice cream machine is an attachment bowl for the Kitchenaid stand mixer and requires the machine to be running while you add the mix to the freezer bowl. Not following the instructions could result in your ice cream freezing too fast and hardening up against the bowl.

Martha Stewart’s Pies & Tarts – Frozen Chocolate-Peanut Butter Pie

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Who doesn’t love a really great pie? A couple of months ago I made a trip to Seattle, Washington for Kate McDermott’s Art of the Pie Class. I learned a lot from Kate, who gave me some really great tips, and armed me with some wonderful recipes.

With my love for pie renewed I couldn’t wait to receive Martha Stewart’s Pies & Tarts. This book is a completely updated version of the very much loved original, which was published in 1992. Filled with more than 150 recipes this book will have you constantly coming back for more. This book is absolutely loaded with wonderful treats.  From the most simple and rustic, to traditional classic pies and tarts, both sweet and savory, as well as modern takes of traditional pastries. One of my favorite recipes is for the Berries and Cream Tartlets, which are so dainty and absolutely charming.

With the advent of summer, and the Memorial Day holiday being this weekend, I thought I would share the recipe for Frozen Chocolate-Peanut Butter Pie. Two great tastes right? :-) This recipe is relatively easy to prepare, and is sure to please everyone at your table. This recipe calls for chocolate wafers, but if you can’t find them just buy regular oreos and remove the cream filling, they should work just as well.

FROZEN CHOCOLATE-PEANUT BUTTER PIE

Ingredients:

For the crust

36 chocolate wafer cookies (8 oz), broken into pieces, or 1 3/4 cups chocolate wafer crumbs

6 Tablespoons unsalted butter

3 Tablespoons dark brown sugar

pinch of salt

For the filling

6 ounces cream cheese (brought to room temperature)

3/4 cup confectioners sugar

1 teaspoon salt

1 1/4 cup creamy peanut butter

1 teaspoon vanilla extract

2 cups heavy cream

For the garnish

1 ounce semi-sweet chocolate (preferably 55% cacao or greater)

2 Tablespoons creamy peanut butter

Directions:

The crust

Pre-heat oven to 350 degrees F. In a food processor, pulse wafers until finely ground. In a bowl, combine wafer crumbs, butter, brown sugar, and salt. Press mixture firmly into the bottom and up the sides of a 9 inch pie plate. Refrigerate until firm (about 15 minutes). Bake until set (8 – 10 minutes). Let cool completely on a wire rack.

For the filling

With an electric mixer on medium speed beat the cream cheese, confectioner’s sugar, and salt until fluffy. Beat in peanut butter and vanilla.

In a chilled bowl, beat cream until soft peaks form. Whisk 1/3 of whipped cream into peanut butter mixture, then gently fold in remaining whipped cream. Spoon filling into cooled crust. Freeze uncovered for 4 hours or up to one day covered in plastic wrap.

Garnish the pie

Melt chocolate in a heat proof bowl over a pan of simmering water. Alternatively you can melt it in a microwave. Transfer chocolate to a resealable plastic bag. Snip the tip of one corner of the bag to make a very small opening. Holding the bag about 5 inches above the pie, drizzle the melted chocolate over the top. In a small saucepan over low heat (or in a microwave) melt the peanut butter. Place in a resealable plastic bag, snip the corner of the bag, and drizzle in the same manner as the chocolate. Let the pie stand for 10 minutes before slicing.

Hope you enjoy this and have a great holiday weekend!