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Seriously Asian: Thai Curries, Part One: Yellow
Great-looking recipe, Chichi...any chance you'll be sharing the one for your kabocha cheesecake? :)
Weekend Giveaway: Nudo Olive Tree Adoption
Kalamata, always.
Book Giveaway: Mike Colameco's Food Lover's Guide to NYC
One of my favorites is the original Cafe Zaiya on 41st and Madison, where you can pick from a mouthwatering array of obentou, croquettes (korokke), onigiri, and sweet Japanese breads (melon pan, anpan, etc.) and pastries. Plus, as of last year at least, there is an in-house Beard Papa stand! It gets crazily crowded at lunch, but brave the crowds and you'll be rewarded.
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French in a Flash: Trout en Papillotte
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Recent Comments | Response to Comments
Cook the Book: 'How to Roast a Lamb'
Muslim-Chinese-style lamb with green onions: Thinly sliced lamb, quickly stir-fried in a very hot wok with a smattering of garlic and fields of slivered young green onions.
Seriously Asian: Thai Curries, Part One: Yellow
Great-looking recipe, Chichi...any chance you'll be sharing the one for your kabocha cheesecake? :)
Weekend Giveaway: Nudo Olive Tree Adoption
Kalamata, always.
Book Giveaway: Mike Colameco's Food Lover's Guide to NYC
One of my favorites is the original Cafe Zaiya on 41st and Madison, where you can pick from a mouthwatering array of obentou, croquettes (korokke), onigiri, and sweet Japanese breads (melon pan, anpan, etc.) and pastries. Plus, as of last year at least, there is an in-house Beard Papa stand! It gets crazily crowded at lunch, but brave the crowds and you'll be rewarded.
Cook the Book: 'Japanese Hot Pots'
Nothing beats a rich, hearty samgyetang (Korean chicken stew made with ginseng, medicinal herbs and a tender guinea hen stuffed with sticky rice and plump red jujubes).
Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'
After 10-plus years of (mostly) successful baking adventures, I still think the most delicious has been the Asian-pear pound cake with vanilla bean sauce I made when I was 15. The recipe appeared in the LA Times Magazine circa '98-'99, I lost it, and I haven't been able to find it since!
Cook the Book: 'The Barcelona Cookbook'
I love Madrid and so, know this is sacrilege, but I remember the tapas at Jaleo (and the warm Basque semolina cake -- one of the greatest DC desserts) best.
Cook the Book: 'L.A.'s Original Farmers Market Cookbook'
Bakesale Betty, of glorious fried-chicken sandwich fame, makes appearances at the Temescal (Oakland) farmers' market a couple of blocks from my house!
What Is Superman Ice Cream?
I'm from Southern California (Orange County, though coincidentally, I was born in Michigan) and in the '90s we had Superman ice cream there!
Cook the Book: 'Seven Fires'
Empanadas of any variety!
Cook the Book: 'Modern Spice'
Really need to learn Indian, Turkish, and Greek!
Cook the Book: 'Rustic Fruit Desserts'
Any type of stone-fruit clafoutis, or a sinfully creamy HK-style mango pudding.
Cook the Book: 'Tacos'
Late-night (post-clubbing) carnitas tacos from a truck in South Pasadena, accompanied by a mass parking-lot brawl.
Cook the Book: 'Real Cajun'
Baking with my mom -- everything from Chinese steamed buns and dumplings to her amazing lemon squares (made with lemons from our Southern California backyard).
Cook the Book: 'Kneadlessly Simple'
Potato focaccia topped with rosemary, sea salt, and cherry tomatoes.
Cook the Book: 'Almost Meatless'
Dolsot (stone pot) bibimbap with just a little beef and a LOT of chili paste!
Cook the Book: The Essence of Chocolate
The modern rendition of "xocolatl" served at Restaurante Pujol in Mexico City -- a very dark cake alternately dense and delicate, more bitter than sweet, slightly spicy and flecked with gold leaf. It was enough to (temporarily) convert a chocolate-dessert hater like me!
Valentine's Day Giveaway: Macarons from Itzy Bitzy Patisserie
- Milk tea cookie with Chinese "black caramel" filling
- Black sesame cookie with pandan filling
- Horchata cookie with hibiscus filling
Cook the Book: 'Into the Vietnamese Kitchen'
Learn to cook Korean food.
Cook the Book: Jamie at Home
Kimchi sundubu jjigae (kimchi soft tofu stew).
Seriously Asian: Thai Curries, Part One: Yellow
ChiChi - Oh - I misunderstood, someone in the comments mentioned that she expected to see fish sauce in the paste. I guess I misunderstood your response.
I find turmeric root in my local regular old supermarket (lucky I know!), but elsewhere I can find it in Lao markets, and sometimes also at big Asian marts like 99 Ranch. I'm surprised it's hard to find in NYC, but maybe out in Queens there'd be more availability of it.
Seriously Asian: Thai Curries, Part One: Yellow
Hi Dcarl1, there isn't any fish sauce in the curry paste recipes - only shrimp paste or anchovies as a substitute. I'm not sure where you're seeing fish sauce listed as an ingredient in the paste recipe.
Fresh turmeric root is terribly difficult to track down; otherwise I would certainly use it! Also, my palate isn't as sensitive to the "mustiness" that you describe.
Seriously Asian: Thai Curries, Part One: Yellow
Very nice series - I love your writing! A few minor clarifications though...
1. No Thai curry pastes have fish sauce in the paste (although they almost all do in the curry itself once it is made up into its saucy goodness). What pastes often have is shrimp paste, which adds a wonderful umaminess and roundness. I buy Thai brands, as the others (Filipino, etc) are stronger and not right for Thai cooking.
2. I've never seen this made with ground turmeric and don't think that's traditional for any Thai curry. What is often used, and what I use is fresh turmeric root. It's aromatic, fragrant, and bright orange. The dried, while lovely for Indian curries gives a mustiness that's not quite right for Thai.
But these are small quibbles - I'm thrilled you are getting people excited about making Thai curry pastes. I love them so much!
Cook the Book: 'How to Roast a Lamb'
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Cook the Book: 'How to Roast a Lamb'
Grilled rack of lamb with mint sauce and cous cous on the side.
Cook the Book: 'How to Roast a Lamb'
I like how my MIL makes lamb in a stew with a tomato sauce like base
Cook the Book: 'How to Roast a Lamb'
My favorite lamb recipe is roasted leg of lamb with mint jelly.
Cook the Book: 'How to Roast a Lamb'
I have a pretty good lamb chops recipe. I also have a leg of lamb recipe we use for dinner sometimes on special occasions. Lamb is BY FAR my favorite meat!
Cook the Book: 'How to Roast a Lamb'
Lamb stew. Based on the comments above, however, lamb burgers might have the potential of being a new favorite if I can find the right recipe for preparing them well.
Cook the Book: 'How to Roast a Lamb'
lamb burgers or lamb meatballs.
Cook the Book: 'How to Roast a Lamb'
Lamb Tagine is my favorite lamb recipe. garrettsambo@aol.com
Cook the Book: 'How to Roast a Lamb'
I really like lamb but have never cooked it. I love lamb chops with some garlic mashed potatoes. yummy. I would love to learn how to roast lamb for Gyros
Cook the Book: 'How to Roast a Lamb'
I love grilled lamb burgers :)
Cook the Book: 'How to Roast a Lamb'
Other than Gyros I haven't had much lamb. My husband is a big Lamb eater. I am slowly learning to appreciate it.
Cook the Book: 'How to Roast a Lamb'
I love grilled lamb chops, yum!
Cook the Book: 'How to Roast a Lamb'
I had some awesome lamb chops in Spain with lots of garlic. I wish I knew how they made them.
Cook the Book: 'How to Roast a Lamb'
Grilled Lamb with Brown Sugar Glaze
Cook the Book: 'How to Roast a Lamb'
grilled lamb chops
Cook the Book: 'How to Roast a Lamb'
Lamb burgers with feta and homemade tzatiki
Cook the Book: 'How to Roast a Lamb'
Lamb medallions!
Cook the Book: 'How to Roast a Lamb'
Shepards Pie! nom nom nom
Cook the Book: 'How to Roast a Lamb'
rack of lamb coated in dijon mustard, garlic, and rosemary
Cook the Book: 'How to Roast a Lamb'
my sweetie loves rotisserie-ing a leg of lamb with rosemary and garlic stabbed into it.
Cook the Book: 'How to Roast a Lamb'
Hard to decide between roast leg of lamb or lamb shanks. Love them both!
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Serious Heat: Kogi-Inspired Bulgogi Tacos with Spicy Slaw
Posted by Andrea Lynn, August 5, 2009 at 10:30 AM
French in a Flash: Trout en Papillotte
Posted by Kerry Saretsky, July 16, 2009 at 4:00 PM
French in a Flash: Sliced Steak with Chunky Two-Olive Tapenade
Posted by Kerry Saretsky, July 9, 2009 at 6:00 PM
Seriously Italian: A Sicilian Breakfast To Beat The Heat
Posted by Gina DePalma, July 2, 2009 at 8:30 AM
Snapshots from the South of France: Calissons d'Aix
Posted by Kerry Saretsky, July 1, 2009 at 10:00 AM
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Muslim-Chinese-style lamb with green onions: Thinly sliced lamb, quickly stir-fried in a very hot wok with a smattering of garlic and fields of slivered young green onions.