Easy Sesame Green Beans

This is very easy and tasty:

• 1 pound green beans, trimmed
• 2 teaspoons rice vinegar
• 1/2 teaspoon toasted sesame oil
• Coarse salt and freshly ground pepper
• 1 teaspoon sesame seeds

Directions

1. Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add green beans to basket; reduce heat to a simmer. Cover, and cook until crisp-tender, 5 to 7 minutes.
2. Meanwhile, in a medium bowl, whisk together vinegar and oil; season with salt and pepper. Add green beans and sesame seeds; season with salt and pepper, and toss.

Pad Thai II

2/27/08 - I finally got pretty good results!!!! I tried once following the recipe below fairly closely - it was OK - but there was not enough sauce. I tried it again doubling the amount of sauce and cutting the rest of the recipe in half - this seems to work! I didn't use all of the sauce, but I had enough to use an amount that seemed right, and then add a bit more. I had about 2 T left over. Also, I used green onions (the top 2/3ds - cut into inch long pieces) instead of garlic chives.

I cut the rest of the recipe in half to keep the amount that goes into the wok manageable so it will stir-fry rather than steaming (unless you have a huge wok and a big flame - I do not) If there is too much stuff in the wok, the temp. goes down and things steam and get soggy. If you need more than half this recipe makes (2 big servings) work in batches - it only takes a few minutes to do each.

I have had good luck setting out all the ingredients, ready to throw in the wok in about the right order - because once you start, there isn't really time to chop, pour, or measure anything. I have burned the crap out of my shallots (you have to start over - it will taste nasty with burnt shallots) several times because of lack of preparation for the next step.

Since my last Pad Thai post I have taken two Thai cooking classes - one in the US and one in Thailand - and I have tried making pad thai 6 or7 times with various different recipes and techniques - and it is still a work in progress. Here is what I did tonight:

2 T Oil (I use canola)
2 shallots - minced
1 chicken breast - cut into .5 inch pieces
2 eggs - scrambled
rice stick noodles (5-6 oz.) - soaked in hot water (boil then remove from heat and add noodles) for about 5 minutes (test along the way - they are ready when softened but still have a bit of firmness - if they are left too long they will turn to mush in the wok) and then drained
.5 tsp chili flakes
1.5 C bean sprouts
3/4 C garlic chives cut into 1.5 inch lengths (scallions are fine)
2 T ground peanuts
1 lime cut into 1/8ths

sauce:
2 T tamarind pulp - (I have a thing of tamarind concentrate ($1.69 from Bangkok 54 in Arlington ) - this works well. I tried making pulp by mashing and straining dried tamarind pods once. It worked, but it took forever and there were still lumps after much effort with a mortar and pestle)
1 T Palm Sugar - (also from Bangkok 54 - good and cheap)
1T Fish sauce
pinch white pepper
smaller pinch salt


For sauce:

Combine sauce ingredients in a saucepan and heat (low to medi and stir until sugar dissolves (stinky!) - turn off heat and set aside.

-Heat oil in wok over medium high heat- add shallots and stir fry for about a minute - (be careful not to burn - I have burned the shallots here twice (2-27-08 - three times now))
- Add the chicken pieces- stir fry until no longer pink
- lower heat and add eggs - stir to scramble
- add noodles and chili flakes (not too much or the dish will steam and not stir fry) and stir fry for about a minute
- add sauce - stir fry for another minute (keep things moving to keep from burning in wok - I have had to add more oil here to keep things moving - I have also added a bit sherry or rice wine for this purpose)
- add half of the bean sprouts and half of the garlic chives - stir fry for another minute
- remove from heat, plate, garnish with remaining sprouts, chives, and peanuts and limes

serve with Thai chili sauce (this is important - a bit (start with a few shakes - .5t) of this stuff really brings it together)

White Cheddar Corn Chowder

I made this soup while making the potato pancakes.

Serves 6

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 1 celery stalk, finely chopped (about 1/2 cup)
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1/2 cup dry white wine
• 3 Yukon gold potatoes, peeled and cut into 1/2-inch pieces (about 2 1/2 cups)
• 2 cups homemade or low-sodium store-bought chicken stock
• 1 cup nonfat milk
• 3 cups fresh corn kernels (from about 6 ears of corn)
• 1 1/4 teaspoons coarse salt
• Freshly ground pepper, to taste
• 2 ounces sharp white cheddar cheese, grated (about 3/4 cup)

Directions

1. Heat oil in a saucepan over medium heat. Add onion, and cook until softened, about 4 minutes. Add celery, and cook until tender, about 4 minutes. Add coriander, cumin, and cayenne. Raise heat to medium-high, and add wine. Cook until most of the liquid has evaporated, 2 to 3 minutes. Add potatoes, stock, and milk, and bring to a boil (skim any foam from surface). Reduce heat, and simmer until potatoes are tender, about 15 minutes.
2. Add corn, and cook until tender, 3 to 4 minutes. Remove from heat. Transfer 2 cups soup to a blender. Let cool slightly, then puree. Return puree to pan, and stir. Reheat if needed. Season with salt and pepper. Pour into bowls, and top with cheese. Chowder can be refrigerated in an airtight container for up to 3 days.

Potato Pancakes

This recipe worked well and was tasty:

• 4 large russet potatoes, peeled
• 1 small white onion, finely grated
• 2 large eggs, lightly beaten
• 1/4 cup beer
• 3 tablespoons all-purpose flour
• 1 tablespoon coarse salt
• Freshly ground black pepper
• Vegetable oil, for frying
• Pink Applesauce
• Sour cream, for serving (optional)
• Caviar, for serving (optional)

Directions

1. Preheat oven to 200 degrees. Shred potatoes using the large holes of a box grater into a large bowl of ice water. Alternatively, place half the potatoes in the bowl of a food processor fitted with the shredding disk attachment and process until shredded. Repeat process with remaining potatoes; transfer to a large bowl of ice water. Using a strainer or slotted spoon, transfer potatoes, reserving liquid, to another large bowl lined with a clean kitchen towel; gently squeeze dry.
2. Set reserved liquid aside for 10 minutes to allow starch to sink to the bottom; carefully pour liquid from the bowl, reserving milky residue (potato starch), and discard. Transfer potatoes back to bowl with potato starch.
3. Add onions to bowl; stir in eggs, beer, flour, salt, and pepper.
4. Line a baking sheet with paper towels; set aside. In a heavy nonstick skillet, heat 1/4-inch of oil. Spoon scant 1/2 cup of potato mixture per pancake into skillet, working in batches and taking care not to crowd the skillet.
5. Fry on both sides until golden brown, 4 to 6 minutes. Transfer to prepared baking sheet to drain; transfer to oven to keep warm. Repeat process with remaining potato mixture. Serve hot with applesauce, or sour cream and caviar, if desired.

Green Curry Thai Rice

.5 C Rice
1 can coconut milk
2 tsp green curry paste (or more for more heat)
3 kaffir lime leaves - minced
1 tsp minced lemongrass
1/4 C chicken stock
1 T canola oil

Heat canola oil in a saucepan over medium heat
add lemongrass and curry paste - cook for 2-3 minutes - until fragrant - but do not burn
add rice, coconut milk, chicken stock, kaffir lime leaves-, bring to boil, reduce heat and simmer
simmer, stirring and adding more stock or water, as necessary, until rice is cooked through

Quick Chicken Enchiladas

This was a quick and and fairly easy way to throw together chicken enchiladas adapted from this recipe at allrecipes.com.

2 Chicken Breasts
half an onion - chopped
half a green pepper - diced
1/4 cup black olives - minced
2 or 3 tsp. parsely (I used fresh but dried would work)
2 cloves garlic pressed
1 C grated cheddar cheese

1/4 C mole sauce (I used Trader Joes)
1/4 C water
8 oz. can tomato sauce
1/4 C plain yogurt

1 can of tomatillos
2 T white vinegar
1 tsp red wine vinegar
1 tsp sugar
.5 tsp salt
5 flour tortillas

-preheat oven to 350
-heat a nonstick skillet - cook chicken alone in the skillet - brown for about 3 or 4 min per side
-remove chicken breasts, cube, and return to pan
-add onions, peppers, and some salt - cook for 3 or 4 minutes
- add garlic, olives, parsley, stir, cook for 2-3 minutes
- add parsley, mole, tomato sauce, water, yogurt, cheese - stir until melted and combined
- reduce heat and bring to simmer

- steam tortillas in microwave - put a damp paper towel in their bag, and nuke for 1.5 min

-put a tortilla flat in a small baking dish (about 8 x 10 ish) spoon in .5 cup of mixture
- fold the tortilla over mixture (bottom 1/3,up, sides in, fold filled 2/3rd up over remaining third)
- repeat with other tortillas to fill dish
- top with tomatillo salsa and cheese and bake for 20 minutes

tomatillo salsa:

combine in food processor:
1 big can of tomatillas - drained
.5 chopped jalapeno (or to taste)
pinch cumin (or to taste)
pinch salt (or to taste)
2 tsp white vinegar
1 tsp sugar
1/4 c chopped onions
1/4 c chopped green pepper
tsp lime juice