Asian-Style Pasta with Peas, Peanuts and Cucumbers

From the kitchen of One Perfect Bite...I'll be on my own for dinner much of this week, so I'm going to try making dishes that will feed one person without having leftovers to deal with. I'll be able to do that for most of the week, but I had to make an exception tonight. I had a quantity of snow peas that simply had to be used before they became fodder for the compost heap. I didn't want to waste them and couldn't bear the thought of another stir-fry, so I did a quick search for recipes where they might be used. I finally settled on this one for peanut noodles. It appears everywhere, but I think it was originally developed for Food and Wine magazine, and they should be the ones credited for its creation. While I have several excellent recipes for noodles of this type, they don't use snow peas and would not easily adapt to their addition. Because this recipe was an ideal solution to my "pea" problem I've ended up adding yet another recipe for peanut noodles to my repertoire. I can honestly report that this dish is fast, easy and delicious. I will make it again, although it presents some problems. Unlike most dishes of this sort, these noodles are served hot. The vegetables are added just before serving to keep them crisp-tender. Herein lies the problem. When the dish is reheated it becomes goopy and the vegetables become limp. That means leftovers will leave much to be desired. As written, the recipe makes four very generous servings. Try to manipulate ingredients so you have no leftovers to deal with. Barring that, have an impromptu pot luck and invite the neighbors to eat with you. Despite problems with re-heating,  those of you who make this dish will be pleased with the results. Here's the recipe.

Family-Style Sweet and Salty Peanut Buttter Pie

From the kitchen of One Perfect Bite...I have a real weakness for desserts that are made with peanut butter, so, when this gem appeared in Food and Wine magazine I knew it was only a matter of time before it graced my table. I made the pie for my family today and it was so good that, despite having made it just this once, I'm comfortable sharing it with you tonight. If you like peanut butter and are occasionally willing to flirt with wretched excess, you are going to love this pie. I must admit that necessity forced me to use whipped topping rather than heavy cream as an ingredient, but the pie was delicious nonetheless. If you want clean slices, I suggest you freeze the pie for an hour or so before you cut it. Once it is cut, it can be refrigerated until you are ready to serve it. If appearances are not important to you, give everyone a spoon and let them dig in. This is a very informal dessert, so it is best kept for family and close friends who no longer need to be impressed. I do hope you'll try this. I suspect it will be a case of "once bitten". Here is how the pie is made.

Sweet and Salty Peanut Butter Pie...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine

Ingredients:
8 ounces peanut butter sandwich cookies, such as Nutter Butters
Salt
4 tablespoons unsalted butter, melted
1/2 cup creamy peanut butter
4 ounces cream cheese, at room temperature
1/2 cup plus 2 tablespoons confectioners' sugar
1-3/4 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup salted roasted peanuts, coarsely chopped

Directions:
1) Preheat oven to 350 degrees F. In a food processor, pulse cookies with 1/4 teaspoon of salt until finely ground. Scrape cookies into a 9-inch pie plate. Stir in melted butter, 1/2 tablespoon at a time, until crumbs have texture of wet sand; you may not need to use all of the butter. Using your fingers, press crumbs evenly over bottom and up the side of pie plate. Freeze crust for 15 minutes.
2) Bake crust for about 10 minutes, until lightly golden. Let cool on a rack.
3) In a medium bowl, combine peanut butter with cream cheese, 1/2 cup of sugar and 1/4 teaspoon of salt and mix until thoroughly blended.
4) In another bowl, whip 3/4 cup of heavy cream until stiff. Whisk whipped cream into peanut butter mixture. Spread peanut butter filling in crust in an even layer. Refrigerate until chilled, about 30 minutes.
5) In same whipped-cream bowl, whip remaining 1 cup of heavy cream and 2 tablespoons of sugar with vanilla until stiff. Spread whipped cream over pie. Sprinkle pie with chopped peanuts, cut into slices and serve. Yield: 8 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Sweet Potato Bread with Streusel

Two Years Ago Today: Banana and Carrot Muffins

Three Years Ago Today: Toasted Coconut Bread

Four Years Ago Today: Pumpkin Cake

Disappearing Chocolate-Peanut Bars for a Covert Affair

Several months ago, I was asked by a website developer to contribute to a blog feature where recipes would be associated with  television programs. Unfortunately, the venture never materialized and I was left with a post in limbo. Because it was time sensitive and will now do them no good, I decided to share it with you tonight. I had great fun doing this and I hope you will have fun reading it. The bars are delicious and just the thing for a spy who has a weakness for chocolate and is about to go "dark".

As a fan of the espionage genre, I've spent winter in the cold, warmed only by the high octane plots of "Homeland" and "The Americans". Come summer, I'm ready for the warmer, more escapist antics of CIA operative Annie Walker and her unlikely handler, Auggie Anderson, a blind military intelligence agent who guides her through the often muddy waters of their craft. The pair are the lynch pins around which the fast paced and charming plots of "Covert Affairs" revolve. Both have pasts of their own and this season we are teased with the prospect that the two will become romantically involved. We'll have to see. There is a lot going on this summer and many of the episodes will be filmed on location, so the backdrops against which they are shot promise to be spectacular. There will be some familiar themes. We know there is another high-placed mole in their ranks and the torturous relationship between Joan and Arthur, their respective bosses, has to be resolved. That guarantees there will be no lack of angst in the episodes this summer. I am ready for it. You'll find me in my easy chair on Tuesday nights enjoying the capers of the bright and empowered Annie Walker, who, it seems, can do everything but cook. I thought I'd help her along with my recipe for Disappearing Chocolate Peanut Bars. Now you see them, now you don't, I think you'll find they're a perfect treat to enjoy while watching "Covert Affairs".

Disappearing Chocolate Peanut Bars

Ingredients:
1-1/4 cups granulated sugar
1 cup (2 sticks) butter, softened
1/4 cup creamy peanut butter
2/3 cup baking cocoa
2 large eggs
1 large egg white
2-1/2 teaspoons vanilla extract
1/2 teaspoon salt
1-1/4 cups all-purpose flour
2/3 cup evaporated milk
1-1/4 cups chopped salted peanuts
Icing
1-1/4 cups milk chocolate chips
1 cup peanut butter chips

Directions:

Step 1. Assemble ingredients. Line bottom of a 13 x 9-inch pan with parchment paper. Generously grease pan and paper. Preheat oven to 350 degrees F.

Step 2. Combine sugar, butter, peanut butter, cocoa, eggs, egg white, vanilla extract and salt in large mixer bowl. Beat until light and fluffy. Alternately beat in flour and evaporated milk just until blended. Fold in nuts.

Step 3. Spread batter into prepared baking pan. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. While pan cools, combine milk chocolate and peanut butter chips in a microwave bowl. Cook on high for 1 minute and stir. Continue to cook in 30 second intervals until chips can be stirred smooth. Remove brownies from pan and spread chocolate mixture evenly over top. Refrigerate for at least 1 hour. Cut into squares or bars.

One Year Ago Today: Apple and Cheese Quick Bread

Two Tears Ago Today: Pasta all' Amatriciana

Three Years Ago Today: Huevos ahogados en Salsa Verde

Four Years Ago Today: Tomato Jam

Jasmine Rice with Scallion Greens and Salted Peanuts

From the kitchen of One Perfect Bite...Most cooks who live in the Pacific Northwest have an impressive array of recipes for salmon. The collection comes with the territory. Salmon is abundant here and while it's not inexpensive, even wild varieties are reasonably priced and can be found in all large markets. That means that most of us consume a lot of salmon in the course of a year. My family has a special fondness for miso-glazed salmon and I prepare it often. The glaze is delicious, but its Asian overtones limit the types of dishes that can accompany the fish. While long grain white rice is a logical and perfectly serviceable choice, it gets boring very quickly. Several years ago, Gourmet Magazine featured a recipe for jasmine rice that solved my problems. The rice, which is grown primarily in Thailand, is long grained and has a distinctive nutty taste. It also has a rich aroma that makes it a favorite of many rice connoisseurs. It, unfortunately, can be difficult to make and can become gummy if not properly cooked. The trick to making it successfully lies in thoroughly rinsing the grains before cooking, and then restricting the amount of water in which the grains are steamed or boiled. In Thailand, the rice is actually wrapped in a bundle and steamed over boiling water. Alternately, the rice and water should be added to the pot at the same time and brought to a rolling boil before the heat is reduced to the slow simmer that will complete the cooking. The rice should be allowed to sit, covered, in its pan for about 5 minutes after being taken off the heat. It can then be fluffed with forks and other ingredients, such as scallion greens and peanuts, can be added. This is a really lovely way to prepare rice to serve with Asian dishes. It is not hard to make once you get the hang of things. Obviously, a rice maker would make short work of this, but not all of us have one in our kitchens. This recipe is meant for pioneers. Here's how the rice is made.

Jasmine Rice with Scallion Greens and Salted Peanuts...from the kitchen of One Perfect Bite inspired by Gourmet magazine

Ingredients:
2 cups jasmine rice
2 cups water
1 cup reduced-sodium chicken broth
1/2 cup salted roasted peanuts (2 1/2 oz), finely chopped
2/3 cup thinly sliced scallion greens

Directions:
1) Wash rice in several changes of cold water in a bowl until water is almost clear, then drain rice well in a sieve.
2) Bring rice, water, and broth to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork, then stir in peanuts and scallion greens. Yield: 8 servings.

One Year Ago Today: Lime Sherbet and Lime Sorbet

Two Years Ago Today: Rocks - Chunky Oatmeal Cookies with Walnuts and Cranberries

Chesapeake Bay Snack Mix

From the kitchen of One Perfect Bite...I suspect everyone has their own tweaked version of this recipe. It was originally developed to promote sales of Old Bay spice mix and it has been around forever. My recipes are rarely static, so my version of it has changed over time and tends to vary with the seasons.  This is the recipe that I've used the last few times it was requested by my family. However you make it, the Old Bay snack mix makes wonderful game or beach food. It is less greasy than commercial snack mixes, and it seems to hold up well in humid weather, though I must admit, it doesn't sit around long enough to sog or stale when my crew is around.. My preferred snack will always be plain ol' popcorn. It, however, does not work well as a beach or picnic snack, so we sometimes rely on this old faithful standby. If you haven't tried it, or don't have a recipe of your own, you might want to try this one. Here's the recipe.

Chesapeake Bay Snack Mix...from the kitchen of One Perfect Bite inspired by an original recipe from Old Bay

Ingredients:
6 cups crisp corn, rice cereal, such as Crispix or Chex
2 cups thin pretzel sticks or small pretzels
2 cups oyster crackers
2 cups cheddar goldfish
2 cups roasted peanuts
2 cups roasted cashews
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons Worcestershire sauce
2 tablespoons + 2 teaspoons Old Bay Seasoning
2 tablespoons fresh lemon juice
2 teaspoons hot-pepper sauce (i.e. Tabasco)

Directions:
Preheat oven to 250 degrees. Combine cereal, pretzels, crackers, goldfish, peanuts and cashews in a roasting pan. Mix melted butter, Worcestershire sauce, Old Bay, lemon juice, and hot-pepper sauce together in a small bowl. Pour butter mixture over cereal mixture and stir or gently toss until ingredients are completely coated. Bake 1 hour, stirring every 15 minutes. Transfer mixture to two rimmed baking sheets to cool completely. Store in an airtight container if not used immediately. Yield: 16 cups.

One Year Ago Today: Ezekiel Bread - A Loaf of Biblical Proportions

Two Years Ago Today: Shrimp and Rice Salad with Cucumbers

Three Years Ago Today: Pork Medallions with Ancho-Chili and Cherry Glaze

Kung Pao-ish Chicken

From the kitchen of One Perfect Bite...When folks talk about the food of Sichuan, three dishes usually come to mind. Almost everyone has heard of Ma Po Tofu, Dan Dan Noodles and Kung Pao Chicken. Made according to Hoyle, these dishes are fiery hot, will clear the nostrils and quite possibly grow hair on your chest. Not everyone can handle the heat associated with the food of this province. I happen to love it  and only complain when it finally numbs my sense of taste.  The Silver Fox has a much lower tolerance, so, when it comes to Sichuan cooking, we are truly a culinary odd couple. Kung Pao Chicken is wonderfully nuanced and with, or without, extreme heat, it is a delicious dish. My version of it is based in equal measure on recipes developed by Mark Bittman and Nancie McDermott.  I've cut way back on the heat they use at the request of the Silver Fox. That is why I've called my version of the dish Kung Pao-ish. I didn't want to short-change those of you who might want to see the recipe in its purest form, so I've given a range for quantities for heat producing ingredients. One of those ingredients is Sichuan peppercorns. They are  actually the husk from seeds of a shrub called the Prickly Ash. Sichuan pepper has a unique aroma and flavor that is not hot or pungent; it has a lemony overtone that creates a tingly numbness on the tip of the tongue. The Chinese call this sensation "ma la" which means numbing and spicy. While they are a staple in Asian markets, they may be hard for some of you to find. There really is no substitute for them, so it's best just to continue without them if they are not available.  This recipe seems long at first glance, but that's because the ingredients for the marinade and sauce are listed separately. In truth, both steps can be completed in about 10 minutes. While there is wait time involved, the recipe comes together quickly and is actually easy to prepare. This version of the dish is really delicious and I hope you will give it a try. Here's the recipe.

Kung Pao-ish Chicken...from the kitchen of One Perfect Bite inspired by Mark Bittman and Nancie McDermott

Ingredients:

Marinade

1 pound boneless, skinless chicken breast
1 tablespoon soy sauce
1 tablespoon dry sherry or Shaoxing rice wine
1 tablespoon cornstarch
1 teaspoon vegetable oil

Sauce

1 tablespoon soy sauce
1 tablespoon dry sherry or Shaoxing rice wine
1 tablespoon red wine vinegar or Chenkiang vinegar
1 tablespoon sugar
1 teaspoon cornstarch
1 teaspoon salt

Chicken

2 tablespoons vegetable oil
1/4 to 2 teaspoons red pepper flakes
1/4 to 1 teaspoon Sichuan peppercorns, toasted and crushed (optional)
1 tablespoon coarsely chopped garlic
1 tablespoon finely chopped fresh ginger
1/4 cup coarsely chopped green onion
1/2 cup cup roasted, salted peanuts
1 teaspoon Asian sesame oil

Directions:
1) Chop chicken into 1-inch chunks. Combine soy sauce, sherry, cornstarch, and vegetable oil in a medium bowl. Mix well. Add chicken and toss to coat evenly with marinade. Set aside for 30 to 60 minutes, or refrigerate, covered, for up to one day.
2) Combine soy sauce, sherry, vinegar, sugar, cornstarch, and salt in a small bowl. Stir to dissolve dry ingredients. Mix well.
3) Heat a wok or a large, deep skillet over medium-high heat until hot. Add vegetable oil. Swirl to coat pan. When oil is hot, but not smoking, add red pepper flakes and, if using, Sichuan peppercorns. Toss or stir until fragrant, about 1 minute.
4) Add chicken to pan in a single layer, if possible. Cook for 1 minute without stirring. Then toss. Add garlic, ginger and green onions and cook for 2 minutes, or until chicken has changed color and is cooked through.
5) Stir sauce and add to pan. Cook and stir, or toss, for 1 minute longer. Add peanuts and sesame oil and toss again to mix. Transfer to a serving  platter. Serve hot or warm. Yield: 4 servings.

One Year Ago Today: Saltly Chichuahua

Two Years Ago Today: Chicken Enchiladas Verde

Three Years Ago Today: Ricotta Gnocchi

Peanut Butter Bars

From the kitchen of One Perfect Bite...I made these peanut butter bars for the nursing staff, but they never made it to the hospital. The bars were too crumbly to transport,  so, I sent them down the hill for my teen taste testers to sample.  They were gobbled up, and their mom asked for the recipe, so I know the cookies were a hit, at least with the younger set.  The cookies are very easy to make and the cranberries make them a bit unusual. When soaked and added to the batter, they taste like tiny pockets of jelly that have been folded into the cookie dough. There are no tricks or pitfalls associated with making these bars. The recipe was developed in the test kitchens of Better Homes and Gardens, so it has been thoroughly tested. They, however, caution against using natural peanut butter to make these bars. There are additives and emulsifiers in the commercial product that affect the taste and way the cookies bake. I have never had natural peanut butter break or separate when I cook with it, but I have found it to be less sweet than its commercial cousin. I suspect their  caution is based on one of those two factors. This is a cookie of substance and not one you'd want to serve with tea.  The bars, however, would be wonderful for a picnic or family movie night. I do hope those of you with children or grandchildren traipsing through the kitchen will give these a try. They will immortalize you name. Here's the recipe.

Peanut Butter Bars...from the kitchen of One Perfect Bite courtesy of Better Homes and Gardens

Ingredients:
1/2 cup dried cranberries
1/4 cup boiling water
1/4 cup butter, softened
1/2 cup chunky peanut butter
1/3 cup packed brown sugar
1 cup all-purpose flour
1/2 cup finely chopped peanuts
2 (3 ounce) package cream cheese, softened
1/4 cup granulated sugar
1 egg
2/3 cup chunky peanut butter
1 tablespoon lemon juice

Directions:
1) Preheat oven to 350 degree F. Grease an 8 x8 x 2-inch baking pan; set aside. In a small bowl combine cranberries and water. Cover and let stand 20 minutes. Drain well.
2) In a large mixing bowl beat butter and 1/2 cup peanut butter with an electric mixer until well combined. Beat in brown sugar. Beat in flour on low speed (mixture will be crumbly). Stir in peanuts and drained cranberries. Reserve 1 cup of crumb mixture. Press remaining crumb mixture into bottom of the prepared pan. Bake for 12 minutes.
3) Meanwhile, for filling, in a medium bowl beat cream cheese and granulated sugar with an electric mixer until smooth. Add egg, 2/3 cup peanut butter, and lemon juice; beat until well combined. Spread evenly over crust. Sprinkle reserved crumb mixture over top, pressing lightly into filling.
4) Bake about 25 minutes more or until top is lightly browned and edges are puffed. Cool on a wire rack. Cut into bars. Makes 16 bars.

One Year Ago Today: Venetian Risi e Bisi (Rice and Peas)

Three Years Ago Today: Garlic Herb Rolls

The World's Most Delicious Dish - Two Recipes for Massaman Curry

From the kitchen of One Perfect Bite...Truth really is stranger than fiction and I, never in a millon years, could have predicted this. Massaman curry was voted the most delicious dish in the world in a survey conducted by CNN International. The results of the poll can be found at CNN GO. While many might question its ranking in the list, few would dispute that this is a delicious dish. Bob and I happen to love it. We had lunch at a Thai restaurant on Saturday and Massaman curry was one of the dishes we ordered for our meal. This is a classic Thai entrée that's served on special occasions. It comes from southern Thailand, where many follow the teachings of Islam. Massaman is thought to be a variant pronunciation of the word Muslim and the spices used to make this stew reflect Indian assimilation, as well as Thai influences. Bob was curious as to why I hadn't featured recipes for this curry with you. The answer was simple. I thought most people, browsing through the recipe, would tire before they reached the end of the ingredient list. Better than 60% of those ingredients are spices, but if you are racing against the clock, any recipe that long is going to end up in the circular file. I've been there, done that and understand. Bob, however, remembered the curry I made when I was still working. It was fast, easy and Massaman-like. Better still, it could be on the table within an hour. It's a lovely recipe and I know that those of you who like curry will enjoy this dish. I did, however, want to share a recipe for the "real" thing this evening. So, tonight's post is going to be a twofer, with a recipe for curry paste thrown in as well. Both of my versions for Massaman curry are made with chicken, potatoes and peanuts. Beef could also be used, but I prefer to use chicken when I make this curry. One of these recipes has a sauce the consistency of a stew, the other is more soupy. Both are delicious served over rice. These days, it is possible to buy Massaman curry paste in large food chains that stock Asian foods. The commercial paste is perfectly adequate to use in the second recipe. It will lack the brightness of the homemade version and the heat will be more intense but it is usable and a real time saver. I enjoy both these recipes and I think those of you who try either one of them will be really pleased. Here are the recipes.

Quick Massaman Curry...from the kitchen of One Perfect Bite courtesy of Food and Wine

Ingredients:
1 tablespoon cooking oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon chopped fresh ginger
1 teaspoon Chinese five-spice powder
1 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon turmeric
1 teaspoon salt
1 cup canned low-sodium chicken broth or homemade stock
1/2 cup canned unsweetened coconut milk or heavy cream
1/2 pound boiling potatoes (about 2), peeled and cut into 1/2-inch pieces
1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 12-inch pieces
1/2 cup chopped peanuts
1/2 pound plum tomatoes (about 4), cut into wedges
3 tablespoons chopped cilantro

Directions:
1) Heat oil in a large saucepan set over medium heat. Add onions and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute. Whisk in broth and then coconut milk; bring to a simmer.
2) Stir in potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.
3) Add chicken to sauce, cover, and simmer for 5 minutes. Stir in peanuts, tomatoes, cilantro, and remaining 1/2 teaspoon salt. Turn heat off, cover, and let steam until the chicken is just done, about 2 minutes longer. Serve with white rice. Yield: 4 servings.


Thai Massaman Curry with Chicken, Potatoes and Peanuts...from the kitchen of One Perfect Bite courtesy of Nancie McDermott

Ingredients:
2 cans (each 14-ounce) unsweetened coconut milk (about 3 -1/2 cups), divided
3 tablespoons massaman curry paste, store-bought or homemade (see below)
2 pounds boneless chicken thighs or breasts, cut into bite-size chunks, skin left on
1 large potato, peeled and cut into bite-size chunks (about 1-1/2 cups)
1 medium onion, halved lengthwise and sliced lengthwise into thick wedges
1/2 cup dry-roasted salted peanuts
6 cinnamon sticks, each about 3 inches long
3 tablespoons fish sauce
3 tablespoons palm sugar or light or dark brown sugar
3 tablespoons tamarind liquid
1/4 teaspoon salt
2 tablespoons freshly squeezed lime juice, plus more if needed

Directions:
1) Open 1 can of coconut milk and use a fork to stir contents until smooth and well combined. In a 6-quart saucepan or Dutch oven, bring 1/2 cup of stirred coconut milk to a boil over medium-high heat. Add curry paste and cook 1 minute, stirring and mashing paste into the coconut milk. Add chicken and cook 2 minutes, stirring often, until chicken begins to change color. Add all of remaining coconut milk, fish sauce, sugar, tamarind liquid and salt and bring to a boil.
2) Reduce heat to maintain a simmer and cook 15 to 20 minutes, until potato is tender and chicken is cooked through. Add 2 tablespoons of lime juice and stir well. Taste and add more, if desired. Remove from heat and let stand 10 minutes. Transfer to a serving bowl, removing and discarding the cinnamon sticks, or leaving them in as a traditional garnish not to be eaten. Serve hot or warm. Yield: 8 servings.

Massaman Curry Paste...from the kitchen of One Perfect Bite courtesy of Nancie McDermott

Ingredients:
15 small dried red chili peppers
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon freshly ground pepper
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground turmeric
2 teaspoons salt
1/2 cup coarsely chopped onion
1/2 cup chopped garlic
3 tablespoons minced fresh lemongrass (about 3 stalks)
1 tablespoon minced fresh galangal or fresh ginger
Few tablespoons water

Directions:
1) Stem chilies and cut them into small pieces, using kitchen scissors or a knife. There should be about 1/4 cup. Place in a small bowl and add warm water to cover. Let them soak for about 15 minutes until softened. Drain and set aside.
2) Meanwhile, place a small plate by the stove to hold the spices. Combine cumin and coriander in a small, dry frying pan. Place over medium heat and toast spices 1 to 2 minutes, stirring often, until fragrant and slightly darkened. Remove from heat and tip out onto plate. Add pepper, cinnamon, nutmeg, cardamom, cloves, turmeric, and salt, and set aside.
3) In a blender or mini food processor, combine onion, garlic, lemongrass, galanga or ginger, 2 tablespoons water, drained chilies, and spices. Process to a fairly smooth, evenly colored paste, stopping often to scrape down sides and grind everything well. Add a little more water as needed to keep the blades moving.
4) Transfer the curry paste to a jar and seal airtight. Refrigerate until needed for up to 1 month. Yield: 1 cup.

Note: This paste can be frozen for up to 6 months. Consider freezing in tablespoon-size portion if you plan to defrost just enough for one curry at a time.









One Year Ago Today: Socca (Farinata)















Two Years Ago Today: Vegan Red Lentil Soup

Linguine with Snow Peas, Cucumber and Peanuts

Asian-Style Noodles and Two of My Favorite Peanuts



Grandson Connor



Grandson Joshua

From the kitchen of One Perfect Bite...I've been on my own for dinner this week and, because of that, I've been trying to make dishes that will feed one person without having leftovers to deal with. I did well until tonight. I had a quantity of snow peas that simply had to be used before they became fodder for the compost heap. I didn't want to waste them and couldn't bear the thought of another stir-fry, so I did a quick search for recipes where they might be used. I finally settled on this one for peanut noodles. It appears everywhere, but I think it was originally developed for Food and Wine magazine and that they should be the ones credited for its creation. While I have several excellent recipes for noodles of this type, they don't use snow peas and would not easily adapt to their addition. Because this recipe was an ideal solution to my "pea" problem I've ended up adding yet another recipe for peanut noodles to my repertoire. I can honestly report that this dish is fast, easy and delicious. I will make it again, although it presents some problems. Unlike most dishes of this sort, these noodles are served hot. The vegetables are added just before serving to keep them crisp-tender. Herein lies the problem. When the dish is reheated it becomes goopy and the vegetables become limp. That means leftovers will leave much to be desired. As written, the recipe makes four very generous servings. Try to manipulate ingredients so you have no leftovers to deal with. Even having said that, those of you who make this dish will be pleased with the results. Here's the recipe.

Linguine with Snow Peas, Cucumbers and Peanuts...from the kitchen of One Perfect Bite courtesy of Food and Wine

Ingredients:
2 teaspoons minced garlic
2 tablespoons soy sauce
1/3 cup smooth peanut butter
2/3 cup canned low-sodium chicken broth or homemade stock
1-1/2 tablespoons lime juice
1/4 to 1/2 teaspoons red pepper flakes
3/4 teaspoon salt
3/4 pound linguine
1/2 pound snow peas, cut diagonally into thin slices
2 cups fresh bean sprouts
2 scallions including green tops, chopped
1 English cucumber, peeled, halved lengthwise, and sliced thin
1/2 cup chopped salted peanuts, divided use

Directions:
1) Combine garlic, soy sauce, peanut butter, chicken broth, lime juice, red-pepper flakes, and 1/2 teaspoon of the salt in jar of a blender or food processor. Puree until smooth.
2) Cook linguine in a large pot of salted boiling water until almost done, about 6 to 8 minutes. Add snow peas and bean sprouts and cook until just done, about 3 minutes. Drain and toss with the peanut sauce, the remaining 1/4 teaspoon salt, the scallions, cucumber, and 1/3 cup of the peanuts. Serve with the remaining peanuts sprinkled over the top. Yield: 4 to 6 servings.







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Two Years Ago Today: Iced Blueberry Tea










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Seafood Udon - Ang Sarap
Asian Noodle and Cabbage Salad - Karista's Kitchen
Pad Thai - My Kitchen Snippets
Spicy Noodles with Asparagus and Brocccoli - Get Natured
Chiang Mai Noodles - Inquiring Chef
Ginger Scallion Noodles with Grilled Chicken - Bubbles n Squeaks
Soba Noodles with Sesame Seeds - Technicolor Kitchen
Spicy Sesame Noodles with Chopped Peanuts and Thai Basil - Shih's Cooking

Peanut Butter Bread with Streusel Topping

From the kitchen of One Perfect Bite...I have for my entire life had a problem. I tend to speak my mind and don't couch my opinions when asked to give them. I pretty much tell it like it is, sometimes without even being asked. I'm an observer and, by nature, a fixer. I like to leave things better than I found them, sometimes without even being asked. Not much escapes my ministrations, even recipes. I have an adrenaline rush when I discover one that needs just a bit of help to make it perfect. I found one last week when I went looking for a bread made with peanut butter. It was highly rated, but didn't read quite right. I decided to browse through the comments of other readers and quickly learned that my affliction, the need to fix and comment, was shared by many. I decided to make the bread, exactly as written, to test its merits against the validity of the reader's comments. Once that was done, I planned to make it again using their suggestions. Did, did and done. The initial test confirmed that the bread was indeed dry and surprisingly flavorless. Aging didn't help much either. The second loaf, which contained more liquid and salt, was better but still not great. I decided to have a third go at it, and used a nut streusel to cover the top of the bread. That pretty much worked and I ended up with a bread I wouldn't be embarrassed to serve visitors. It was an interesting exercise that taught me an important lesson. I haven't always read the comments that come with some recipes. That will change. The first loaf was pretty much a waste that could have been avoided. The second loaf was better, but if you didn't like peanut butter going into the experiment there was nothing here that would change your mind. The version with streusel topping was good, but Bob had the best idea of all. He decided to slather his slice with cream cheese and jelly and effectively made an open faced sandwich that he liked. Interestingly, our neighbor's children loved the bread served that way. They finished their loaf in two days. If you really like peanuts you'll enjoy this bread. The original recipe for the bread can be found here. My version of the recipe appears below.

Peanut Butter Bread with Streusel Topping...from the kitchen of One Perfect Bite inspired by Taste of Home

Ingredients:
Streusel Topping
2 tablespoons brown sugar
1/4 cup all-purpose flour
3/4 teaspoon cinnamon
1/8 teaspoon salt
1-1/2 tablespoons butter
1/3 cup chopped salted peanuts
Bread
1-1/2 cups all-purpose flour
1 cup quick-cooking oats
1 cup brown sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 cup chunky peanut butter
1 large egg
1-1/2 cups whole milk
1 teaspoon vanilla extract

Directions:
1) To make the streusel: Combine sugar, flour, cinnamon, salt, butter and peanuts in a bowl. Work mixture with fingertips until mixture resembles crumbs. Set Aside.
2 ) To make bread: Preheat oven to 350 degrees F. Lightly grease a 9 x 5-inch loaf and set aside. Combine flour, oats, sugar, baking powder and salt in a bowl. Cut in peanut butter until crumbly. Combine egg milk and vanilla in a small bowl. Stir into dry ingredients until just moistened. Scrape batter into prepared pan. Top with streusel mixture. Bake for 55 to 60 minutes, or until a toothpick inserted near center comes out clean. Cool for 10 minutes in pan. Turn onto a wire rack to complete cooling. Yield: 1 loaf.

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Bouchon Bakery's Nutter Butter Cookies

Photo Courtesy of Culinary Trends and Bouchon


Photo One Perfect Bite

From the kitchen of One Perfect Bite...I'm not given to hero worship and will never understand the commotion that surrounds some icons in the cooking world. I have respect for the very best of them and an amused tolerance for the "wannabes". Sure, I have a favorite chef or two, but my admiration never approaches adulation. It's muted and controlled, and based on an honest assessment of their food that, I hope, is detached from the cult of personality that's so prevalent today. I've obviously had some disappointments and tend to be unforgiving when that happens. This is not, however, going to be an expose. I want, instead, to focus on a chef who consistently delivers - in his food, his restaurants and his books. Many of you know of my admiration for Thomas Keller. I have featured several of his recipes on One Perfect Bite, have read all of his books and eat in his restaurants whenever possible. I have not, until today, baked any of the cookies that are sold at his Bouchon Bakery. I chose the Nutter Butter cookies because I knew the Silver Fox would love them. I decide to use the recipe from the New York Times. After I had finished my baking, I found a more exact recipe for them on Culinary Trends. I plan to use that recipe, found here, the next time I make these cookies. The recipe below comes from the New York Times, but I've changed the ingredient's list to make only half a batch of the cookies. While they are quite homely in appearance, they are surprisingly light and crisp and very, very good. My only criticism is that the cookies are way too large for mere mortals to consume. Mine were saucer-size and next time I'll make them smaller. If you bake and you love cookies, you'll really enjoy these. If you are a serious baker, I urge you to visit Culinary Trends. Here's the New York Times recipe scaled to make half a batch of cookies.

Nutter Butter Cookies...from the kitchen of One Perfect Bite, courtesy of the New York Times and Bouchon Bakery

Ingredients:
Cookie Dough:
1 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1/2 pound (2 sticks) butter, at room temperature
1/3 cup creamy peanut butter, preferably Skippy
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
3/4 teaspoons vanilla extract
3 tablespoons coarsely chopped peanuts (omitted and used crunchy peanut butter)
1-1/4 cups quick-cooking oats
Cookie Filling:
4 tablespoons butter, at room temperature
1/4 cup creamy peanut butter, preferably Skippy
3/4 cups confectioners’ sugar

Directions:
1) Preheat oven to 350 degrees F.
2) To make cookie dough: In a bowl, mix together flour, baking powder and baking soda; set aside. Using an electric mixer, cream together butter and peanut butter. Add sugars and beat at medium speed for 3-4 minutes, scraping down bowl twice. At low speed, add egg and vanilla. Add flour mixture and stir until well mixed, frequently scraping down bowl. Add peanuts (if using) and oats, and mix well. Using an ice cream scoop 2 inches in diameter or an extremely heaping tablespoon, place balls of dough on parchment-lined baking sheets at least three inches apart. Bake until cookies have spread and turned very light golden brown, about 10-14 minutes. Remove from oven and set aside to cool and firm up, 5 to 10 minutes. Transfer to a rack to cool completely before filling.
3) To make filling: Using an electric mixer, cream together butter, peanut butter and confectioners’ sugar until very smooth.
4) To assemble cookies: Spread a thin layer (about 1/8 inch) on underside of a cookie. Sandwich with another cookie. Repeat. Yield: 12 large cookies.

Cook's Note: A specific peanut butter is listed in the ingredient list, both here and at Culinary Trends. Interestingly, not all peanut butters taste the same. Apparently the staff at Bouchon prefers Skippy. It is not an advertisement.

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Nutter Butter Cookies - Look I Made That
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Thomas Keller's Ad Hoc Brownies - Lawyer Loves Lunch
Thomas Keller Oreos - Dishing Up Delights
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Chocolate Peanut Butter Torte

From the kitchen of One Perfect Bite...My favorite dessert are, for the most part, European and barely sweet. I love those made with lemon, nuts or fruit and if you wrap them in a crisp and crackly crust, I'll follow you anywhere. That being said, there are also a handful of other, less classic, desserts that can cause me to fall from grace. This Chocolate Peanut Butter Torte is one of them, and, when it's in the house, my fall from grace is not a stumble, it's a free fall. I can't resist this torte. I really love the peanut and chocolate combination and when it's used as it is in this recipe, developed by Dorie Greenspan, just a bite has been known to make my socks go up and down. While there are several steps required to make this torte, they are simple and quite easy to do. I don't make it a habit to rewrite recipes of this caliber. Pastry chefs are exacting in their measurements and execution, and I have no problem following them, if the flavors being proffered are to my liking. I did make a substitution here that I want to talk about a bit. It has to do with chocolate crumbs that are used to make refrigerator pies or cheesecakes. Many of the better recipes use chocolate wafer crumbs to line pie plates or spring form pans. If you live in an area where they are available, no harm, no foul. If they are not available, most of you already know you can use Oreo cookies, sans filling, as a replacement. The problem is that there is rarely a conversion table to tell you how many cookies are required to do that. I did a quick test to determine quantities of each that are necessary for an equivalence conversion. As it turned out the magic number is eleven. Eleven Oreos, stripped of their filling, equal 1 cup of crumbs when ground. It takes about 20 famous chocolate wafers to yield that same amount. Greenspan's recipe uses Oreo cookies to make crumbs. I had none in the house, so I had to fall back on my supply of chocolate wafers. It was a novel twist. I hope you'll try this recipe. It really is perfect for a special Valentine's Day dessert, Here's the recipe.

Chocolate Peanut Butter Torte...from the kitchen of One Perfect Bite courtesy of Dorie Greenspan

Ingredients:
Crust
1 box chocolate wafer cookies, processed into fine crumbs
1/3 cup unsalted butter, melted and cooled
Small pinch of salt
Crunch
1-1/4 cups salted peanuts, finely chopped, divided use
1/2 cup mini chocolate chips or finely chopped semisweet chocolate
2 teaspoons sugar
1/2 teaspoon espresso powder
1/4 teaspoon ground cinnamon
Dash of ground nutmeg
Filling
2 cups heavy cream
1-1/4 cups confectioners’ sugar, sifted
12 ounces cream cheese, at room temperature
1-1/2 cups creamy peanut butter (not natural)
2 tablespoons whole milk
Topping
1/2 cup heavy cream
4 oz. bittersweet chocolate, finely chopped

Directions:
1) To make crust: Preheat oven to 350 degrees F. Butter a 9-inch springform pan and place it on a baking sheet. Combine chocolate wafer crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten crumbs. Press into a thin layer covering bottom and sides of springform pan to within 1-inch of rim. Freeze crust for 10 minutes. Bake in preheated oven for 10 minutes, then transfer to a wire rack and let cool completely before filling.
2) To make crunch: In another small bowl, combine 1/2 cup of chopped peanuts, mini chocolate chips, sugar, espresso powder, cinnamon and nutmeg. Toss with a fork to mix and set aside.
3) To prepare filling: In bowl of a stand mixer fitted with whisk attachment, whip 2 cups of cream until it holds medium peaks. Beat in 1/4 cup of confectioners’ sugar and whip until cream holds medium-firm peaks. Transfer cream into a separate bowl and refrigerate until needed. Wipe out (do not wash) mixer bowl, replace whisk with paddle attachment, and beat cream cheese with remaining 1 cup of confectioners’ sugar on medium speed until cream cheese is satiny smooth. Beat in peanut butter, whole milk, and 1/4 cup of chopped peanuts until well combined. Using a large rubber spatula, gently stir in about 1/4 of whipped cream to lighten mousse. Still working with spatula, stir in crunchy peanut mixture from step 2 above, then gingerly fold in remaining whipped cream. Scrape mousse into crust, mounding and smoothing top. Refrigerate for at least 4 hours or overnight; cover with plastic wrap as soon as the mousse firms.
4) To make topping: To finish torte, put chopped bittersweet chocolate in a heatproof bowl set over a saucepan of simmering water. Leave bowl over water just until chocolate softens and starts to melt, about 3 minutes; remove bowl from saucepan. Bring reserved 1/2 cup of cream to a full boil. Pour cream over chocolate and, working with a rubber spatula, very gently stir together until ganache is completely blended and smooth. Pour ganache over torte, smoothing with a metal icing spatula. Scatter remaining 1/2 cup peanuts over top and chill to set topping, at least 20 minutes. When the ganache is firm, remove the sides of the springform pan. Refrigerate until ready to serve. Yield: 8 to 10 servings.

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Chocolate Peanut Butter Bars - The Parsley Thief
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Peanut Butter Brownie Pie - What's Cookin' Chicago?
Peanut Butter and Jelly Truffles - A Mingling of Tastes
Peanut Butter Crunch Truffles - Piece of Cake