Frugal Foodie Friday - Quick-Fix Hurry Curry Chicken

From the kitchen of One Perfect Bite...This is a terrific recipe to have on hand when you are really pressed for time. It assembles and cooks quickly and makes a satisfying,  inexpensive meal for those who enjoy Asian inspired dishes. The recipe comes from Cooking Light magazine and the only change I've made to their recipe is to recommend a range of measurement for the red curry paste which is a major component of the dish. I suspect that two tablespoons of the curry paste is way more than the average palate can handle, so if you are unsure of your tolerance for heat, start low and slow. This is a bargain meal for those whose pantries are stocked with the base ingredients for most Asian meals. That makes it is a perfect candidate for a Frugal Foodie Friday post. Here is how the chicken is made.

Quick-Fix Hurry Curry Chicken...from the kitchen of One Perfect Bite courtesy of Cooking Light magazine

Ingredients:
1 tablespoon canola oil
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
1/2 teaspoon salt
2 cups green bell pepper strips (about 1 large)
2 tablespoons fresh lime juice
2 tablespoons less-sodium soy sauce
2 teaspoons to 2 tablespoons red curry paste
1 teaspoon sugar
1 (14-ounce) can light coconut milk
3 cups hot cooked long-grain rice
Lime wedges (optional)

Directions:
1) Heat a large nonstick skillet over medium-high heat. Add oil to pan and swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan and cook 6 minutes or until browned, turning once. Add bell pepper to pan and sauté 4 minutes, stirring occasionally. Remove chicken mixture from pan.
2) Combine lime juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to pan and bring to a boil. Cook 12 minutes or until slightly thick. Return chicken mixture to pan and cook 2 minutes or until thoroughly heated. Serve over rice. Garnish with lime wedges, if desired. Yield: 4 servings.

                    

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Shrimp Pad Thai for Two

                                        Today's thought for the day can be found  here.

From the kitchen of One Perfect Bite...Pad Thai is one of my favorite go-to meals and its simplicity makes it perfect to serve at the end of a busy day. While my recipe is a highly Westernized version of the real thing, it is quite satisfying and I think you will enjoy it. Strangely enough, this most popular of Thai dishes is not truly Thai. The dish is the result of political expediency and the vision of a political revolutionary, Field Marshal Plaek Pibulsongkramin, who in the late 1930's, thought noodles would be a means to advance his country's industry and economy. So, in addition to changing the name of his country from Siam to Thailand, he instituted a series of reforms that would begin the modernization of Thailand. His mandates included the use of forks and spoons, the wearing of more European-style clothing and the use of products made in Thailand. In the process, he created a new Thai diet that was rice based and led to the development of an industry that would make rice and rice-based noodles available for export. It's believed that modern versions of Pad Thai were based on a dish developed by his family's cook. To help battle unemployment, he sent push carts into the streets to introduce the meal to the masses. For a period of time, eating Pad Thai was considered to be a patriotic act and it became the dish most foreigners associated with the country. The irony is the dish is more Chinese than Thai and its resemblance to Vietnamese Pho can't be overlooked. What sets it apart from these other influences, however, is the Thai sense of equilibrium that keeps the sense of sweet, salty, and sour in balance. There are many versions of Pad Thai. Mine is not authentic, but it can be made with ingredients that can be found in most Western kitchens. It is fast, easy, delicious and all-together perfect for a warm summer night. Here is how it is made. I know you will enjoy it.

Shrimp Pad Thai for Two...from the kitchen of One Perfect Bite inspired by Family Circle magazine

Ingredients:
4 ounces packaged rice noodles
5 teaspoons packed light brown sugar
4 teaspoons fish sauce (such as Thai Kitchen)
1-1/2 teaspoons balsamic vinegar
1/8 teaspoon cayenne pepper
2 tablespoons canola oil, divided use
3 cloves garlic, chopped
6 ounces raw peeled and deveined shrimp
2 eggs
1/2 cup bean sprouts
1/2 cup sliced scallions
3 tablespoons chopped roasted unsalted peanuts, plus more for garnish (optional)
1 lime, cut into wedges
Fresh cilantro (optional)

Directions:
1) Soak noodles in water for 30 minutes or according to package directions. Drain; set aside.
2) In a small bowl, stir together brown sugar, fish sauce, vinegar and cayenne; set aside.
3) Heat 1 tablespoon oil in a wok or large nonstick skillet on medium-high heat. Stir in eggs and scramble until barely set. Transfer to a plate.
4) Add remaining tablespoon of oil to pan. When it shimmers, add garlic and saute until fragrant, about30 seconds. Stir in shrimp and saute until they turn pink, about 2 to 3 minutes. Transfer to a plate.
5) Add noodles and 1/3 cup water to pan. Stir noodles for 3 to 4 minutes, until almost all the water is absorbed, Pour in fish sauce-brown sugar mixture and toss to coat noodles. Return shrimp and eggs to pan and stir to combine and warm. Add bean sprouts, scallions and peanuts, stirring to combine. Serve immediately with lime wedges and cilantro. Yield: 2 generous servings.











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Rice Noodle Salad

From the kitchen of One Perfect Bite...This is the salad that I promised to share with you yesterday. It is fast and easy to prepare and I like to serve it as part of an Asian-style meal. The ingredient list is spare, but it produces a salad that is a wonderful meal extender and it can be expanded on whim if you want, or need, a more substantial addition to your menu. Because it is such a simple recipe, I wanted to direct you to similar salads developed by other bloggers, so you can see what can be done with a bit more imagination than I managed to muster here. They are all great recipes from great bloggers and I do hope you'll take some time to look at them. Here's my bare bones version of this very common Thai salad.

Rice Noodle Salad...from the kitchen of One Perfect Bite courtesy of Gourmet Magazine

Ingredients:
4 ounces thin rice noodles
1/4 cup rice vinegar (not seasoned)
1 tablespoon sugar
1 tablespoon Asian fish sauce
1/4 teaspoon salt
1 carrot, coarsely shredded
2 scallions, thinly sliced crosswise
1 cup loosely packed mixed fresh cilantro, mint, and/or basil leaves, torn if large
1/4 cup chopped unsalted dry-roasted peanuts

Directions:
1) Soak noodles in hot water 10 minutes, then drain in a large sieve.
2) Cook noodles in a 4-quart pot of boiling water, uncovered, until tender, about 1 minute. Drain in sieve and rinse under cold water until cold. Drain well and pat noodles dry.
3) Whisk together vinegar, sugar, fish sauce, and salt in a large bowl until sugar and salt are dissolved. Add noodles, carrot, scallions, herbs, and peanuts, tossing to combine. Yield: 4 servings.

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Bobby Flay - Vietnamese-Rice Noodle Salad
New York Times - Cold Rice Noodles with Grilled Chicken and Peanut Sauce
Use Real Butter - Vietnamese Bun Bo Xao
Vanilla and Spice - Spicy Rice Noodles Salad with Tofu
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food52 - Asian Rice Noodle Salad with Calamari and Herbs
Big Girls Small Kitchen - Rice Noodle Bowls with Cashew Sauce and Seared Tomatoes
Simply Recipes - Korean Spicy Cold Noodles
Seattle Food Shed - Sweet and Tangy Rice Noodles
Eating Well - Rice Noodle and Edamame Salad
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One Year Ago Today: Tricolor Peppers and Wild Rice Salad

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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

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Cucumber, Basil and Peanut Salad

From the kitchen of One Perfect Bite...All the salads I promised did get made, but I must admit there was a point  when it looked like the clock would win the race. In the end, I got my act together and managed to deliver all five salads in a properly chilled and table ready state. I'll share a couple of them with you this week, and, while I know I'm late for Memorial Day, you might be able to use them for Father's Day or the 4th of July. This Asian-inspired cucumber salad is the easiest of the bunch to make and, like the others, is a new take on an old favorite. The recipe was developed Maria Helm Sinskey for Fine Cooking magazine, and the photo that was used to feature the salad caught my eye. I happen to love noisy food with crunch. That puts me firmly in the celery and cucumber camp and I'll always give new recipes for either, at least a cursory glance. When I scanned the ingredients list for this salad, it bypassed my mental if-list and moved directly to the go area of my brain. If you like pickled cucumber salads I know you will enjoy this Asian-take on an old Scandinavian favorite. My taster, who by the time this was ready to sample, had maxed-out on salad, began a play on the phrase "salad days" that somehow morphed into a racaous, nearly on-key, rendition of Golden Days from the operetta the Student Prince. While he's not quite ready for Carnegie Hall, his "salad days" reference sent me on an etymological search. Did you know that William Shakespeare, in the guise of Cleopatra, first coined the expression? Thanks to Snopes, I can also tell you the phrase now encompasses the young and foolish, as well as those who are at the peak of their abilities. As I fall into neither category, it is best I continue with the recipe for this lovely salad.

Cucumber, Basil and Peanut Salad ...from the kitchen of One Perfect Bite courtesy of Maria Helm Sinskey via Fine Cooking Magazine

Ingredients:
3 tablespoons seasoned rice vinegar
1 teaspoon Asian sesame oil
1 teaspoon fresh lime juice
1 teaspoon fish sauce
1-1/2 lb. cucumbers, peeled, halved, seeded, and sliced diagonally into 1/4-inch-thick crescents
1/4 cup torn basil leaves (preferably Thai basil)
1/4 cup coarsely chopped salted peanuts

Directions:
In a large serving bowl, whisk together the vinegar, sesame oil, lime juice, and fish sauce. Add the cucumbers, basil, and peanuts to the vinaigrette, toss, and serve. Yield: 6 servings.

One Year Ago Today: Pico de Gallo

Two Years Ago Today: Amish Funeral Pie

Three Years Ago Today: Blueberry and Lemon Cake-Style Muffins

Thai-Style Pineapple and Shrimp Fried Rice

From the kitchen of One Perfect Bite...This is another easy Asian knock-off. This version of fried rice is adapted from a recipe originally develop by Nancie McDermott, one of my favorite food writers. I don't have great luck with most cookbooks and rarely walk away with more than two recipes to show for the time and  money I've spent, but her books, like those of Julia, Ina, Dorie and Mark Bittman, are treasures, and the trick is to find a bad recipe between the covers. I say that without need for a disclaimer. I simply appreciate the ease with which her recipes come together. Her books target everyday cooks who want something special to serve their families, and while her food is not sophisticated, it is delicious and almost always quick to prepare. If you'd like to learn more about Nancie, pay a visit to her website, which you can find here. I really like this recipe and often serve it for lunch or a light supper. The trick to any good fried rice is using leftover rice that has firmed and can be separated into individual grains. I personally think it is necessary to control the amount of liquid that goes into this kind of stir-fry. I really dislike wet and gummy rice, so I use fresh or well-drained canned pineapple to make it. The shrimp helps make the dish more substantial and adds some much needed texture texture to the mix. In the real world, I coarsely chop them so they are the same size as the pineapple and peas. I hope you will try this simple dish. I really think you'll like it. Here's the recipe.

Thai-Style Pineapple and Shrimp Fried Rice...from the kitchen of One Perfect Bite inspired by Nancie McDermott

Directions:
4 cups cooked (preferably leftover) rice, chilled
2 tablespoons vegetable oil
1 tablespoons coarsely chopped garlic
1/2 cup chopped onion
1 small jalapeno, stemmed, seed and chopped chopped (optional)
1/2 pound medium shrimp, peeled and deveined
2 tablespoons fish sauce
1 tablespoon lime juice
1/2 teaspoon sugar
1-1/2 cups diced fresh pineapple
1/2 cup frozen peas, thawed
Garnish: Chopped green onions

Directions:
1) Break clumps of chilled rice into a bowl and separate into individual grains.
2) Heat a wok or large high-sided skillet over high heat. Add oil and heat until it shimmers. Add garlic, onion and jalapeno and toss or stir until shiny and fragrant, about 1 minutes. Add shrimp and toss or stir-fry until onions wilt and shrimp turns pink and is cooked through, about 2 to 3 minutes.
3) Add rice, fish sauce, lime juice and sugar and toss to combine well. Stir in pineapple and peas and stir-fry until rice is heated through, about 2 minutes longer. Turn rice onto a serving platter. Garnish with chopped green onions. Serve hot or warm. Yield: 4 servings.

One Year Ago Today: Crustless Cheese and Broccoli Quiche

Two Years Ago Today: Black-Eyed Pea Casserole

Three Years Ago Today: Gluten-Free Pancakes

Tom Yum Goong - Hot and Sour Lemongrass Soup

From the kitchen of One Perfect Bite...This hot and sour lemongrass soup is arguably the most famous of those that come from Thailand. I make it several times a year on those occasions when I want to serve a light but filling meatless meal. You'll find it is surprisingly easy to make despite a seemingly endless list of ingredients. I have several versions of this soup and I was initially at odds as to which I would share with you tonight. I finally settled on this classic preparation which is an adaption of one that can be found on the Temple of Thai website. There are loads of shortcuts that can be taken when making this soup, but I think its important to know how the classic version tastes before over-simplifying the base recipe. Having said that, I have to admit that I've been known to use the shortcuts. If you find you enjoy this soup you might want to try one of the concentrated bases that are now available for Tom Yum Goong. It makes quick work of the tasks associated with the assembly of this soup. Most of the ingredients needed to make this soup can be found in any large grocery store. Only galangal and keffir lime leaves are problematic. If you can't find galangal use ginger and if you can't find keffir lime leaves bypass them and continue with the recipe. This is a lovely version of the soup, but if you'd like to try one that is easier to make give the one found here a try. Purists will love the recipe below.

Tom Yum Goong...from the kitchen of One Perfect Bite courtesy of Temple of Thai

Ingredients:
4 cups of water or shrimp stock
2 (3-inch) stalks fresh lemongrass, trimmed, smashed and cut in 1-inch pieces
3 slices fresh galangal root, smashed
3 fresh kaffir lime leave
1 tablespoon tamarind concentrate
1 tablespoon Thai fish sauce
3/4 pound fresh shrimps, shelled and de-veined, shells reserved for broth
2 medium sized jalepenos, cut lengthwise into 1/4-inch strips.
1/2 small white onion, cut 1/4-inch slices
2 tablespoons roasted chili paste (nam prik pao)
1 (16-oz.) can straw mushrooms, drained and rinsed
1 small ripe tomato, cut into wedges 1/4-inch thick
1 small lime, squeezed
2 sprigs fresh cilantro

Directions:
1) Add shrimp shells to water. Bring to a boil over high heat in a medium-sized saucepan and simmer for 20 minutes. Remove shells.
2) Add lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste concentrate. Add shrimp, bring to a boil and cook 3 minutes. Add onion, nam prik pao and straw mushrooms. Boil for another 7 minutes until shrimp is cooked through. Add jalapenos and tomatoes. Turn off the heat.
3) Add lime juice. Taste to adjust seasoning, adding fish sauce to taste. Garnish with cilatantro if desired and serve. Yield 3 to 4 servings.







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Two Years Ago Today: Ciambellone - Italian Easter Bread

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

50 Women Game Changers in Food - #17 Dorothy Hamilton - Maple Syrup + Thai Chicken Thighs with Garlic and Lime

From the kitchen of One Perfect Bite...Dorothy Hamilton is an educator and entrepreneur who many consider to be a gastronomic visionary. She attended Newcastle University in England in the late 60's, and following graduation joined the Peace Corp. She spent the next three years in Thailand where she was first introduced to French and Thai cuisine. She returned to New York City during the recession of 1974 and her English major and volunteer experience made it difficult for her to find employment. By default, she went to work for her father who ran a trade school in the city, and learned she loved working with students. She also loved cooking, and following visits to European culinary schools, convinced her father to open a culinary trade school. In 1984 she started a small cooking school called The French Culinary Institute. It, along with The School of Italian Studies, came to be housed under the umbrella of The International Culinary Centers which she also founded. As CEO of this prestigious institution, she became one of the most influential forces in the American culinary scene. The awards she has won while in that position are simply too numerous to mention here. She has been recognized by Gourmet Live and holds position #17 on their list of the 50 Most Influential Women in Food.

She has, however, presented a problem for those of us who participate in the weekly challenge that recognizes these women. While she writes with authority about food, she does not write cookbooks. After considerable searching, I found only one recipe that came from her hand. It is for maple syrup that she made with her daughter, Olivia. I found the recipe buried in an article she had written for her own blog, "Love What You Do!" which you can be found here. I'm including a snippet that actually has instruction for cooking down the sap. Here it is.

Maple Syrup

"Cooking down the sap is the easy part until the end. It takes approximately 10 gallons of sap to make one pint of syrup. I start my syrup outside because of all the steam. The only other technique you need to employ other than boiling is filtering. As I said, insects love the sap too, so before your initial boil run the sap through 4 layers of cheesecloth. I pour the sap through a large colander into a huge lobster pot and let it boil most of the day over a propane flame outside. Once it boils down to a size that will fit in a stock pot in the house I filter it again through 4 layers of cheesecloth and bring it inside to the stove. Syrup boils at 7 degrees above the boiling point of water (212 degrees). I use a candy thermometer to watch how it goes. The syrup starts off either clear or cloudy white. As it boils down it gets a rusty hue. In the pot on the stove the color deepens and deepens. Then all at once it bubbles like crazy into a caramel color and you smell the syrup almost on the point of burning. Fast,fast, fast get it off the heat. Filter again while it is at least 160 degrees and put in sterilized glass, tin or heavy plastic containers. Seal and then turn upside down to lock the seal."

Now, I am uncomfortable leaving you with a non-recipe recipe, so I did some more digging. I was able to find a series of recipes that were developed for Dorothy Hamilton by Chef Bobo, the public persona of Robert Surless, who I believe is an instructor at the ICC. She apparently cooks for her family several times a week and wanted recipes that were fast and easy to prepare. Because she was dieting, the recipes also had to be low in calories. I found his recipe and accompanying photo on the Food and Wine site, which you can find here. The dish has the sweet, salty, sour and spicy flavors we've come to associate with good Thai Cooking.

Thai Chicken Thighs with Garlic and Lime

Ingredients:
1 1/2 lbs. skinless, boneless chicken thighs
freshly ground black pepper
2 large garlic cloves, minced
2 1/2 tablespoons minced cilantro
1 1/2 tablespoons Asian fish sauce
1 teaspoon brown sugar
1/2 teaspoon chili powder
1 1/2 teaspoons finely chopped basil
1 1/2 teaspoons finely chopped mint
2 tablespoons vegetable oil
lime wedges, for serving

Directions:
1) Season chicken with pepper. In a bowl, mix garlic with 2 tablespoons of cilantro, fish sauce, brown sugar and chili powder. Rub over chicken and let stand for up to 1 hour.
2) In a small bowl, toss remaining cilantro with basil and mint.
3) In a large nonstick skillet, heat oil until simmering. Add chicken and cook over high heat, turning once until cooked through, 6 to 7 minutes. Cut each thigh into 3 or 4 pieces. Transfer the chicken to a platter and scatter the herbs all over. Serve with the lime wedges and brown rice. Makes 4 servings.

The following bloggers are also featuring the work of Dorothy Hamilton today. I hope you'll visit all of them. They are all great cooks who have wonderful blogs.

Val - More Than Burnt Toast
Joanne - Eats Well With Others
Taryn - Have Kitchen Will Feed
Susan - The Spice Garden
Claudia - A Seasonal Cook in Turkey
Heather - girlichef
Miranda - Mangoes and Chutney
Jeanette - Healthy Living
April - Abby Sweets
Katie - Making Michael Pollan Proud
Mary - One Perfect Bite
Kathleen -Bake Away with Me
Viola - The Life is Good Kitchen
Sue - The View from Great Island
Barbara - Movable Feasts
Kathleen - Gonna Want Seconds
Amy - Beloved Green
Jeanette - Healthy Living
Linda - Ciao Chow Linda
Linda A - There and Back Again
Martha - Lines from Linderhof
Nancy - Picadillo


Next week we will highlight the career and recipes of Clotilde Dusoulier. It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information no later than Saturday, October 1st.

Thai-Style Green Beans

From the kitchen of One Perfect Bite...While our berries are a bust this year, I'm happy to report that most locally grown vegetables seem to have escaped the problems that have come with our strange summer weather. To wit, while they'll be late, there will be corn and tomato crops and bean bins in our green markets are already brimming with a harvest of green and gold. When such large quantities of vegetables are dumped in markets at one time, there are bargains to be found. I've blanched and frozen a bushel of beans that were purchased for pennies on the dollar and I've started searching for recipes that will allow me to serve fresh beans in new ways. I'm really happy that I found this one. It's a prize winner that was developed by Candy McMenamin, a cooking contest colleague, who has an impressive number of wins to her credit. Her beans are fast, easy and delicious and the recipe, written to serve two people, can easily be doubled. While they don't make a particularly pretty dish, the peanut sauce they are tossed with makes the beans wonderfully flavorful and I really think you'll enjoy them. Here's the recipe.

Thai-Style Green Beans...from the kitchen of One Perfect Bite courtesy of Candy McMenamin

Ingredients:
1 tablespoon reduced-sodium soy sauce
1 tablespoon hoisin sauce
1 tablespoon creamy peanut butter
1/8 teaspoon crushed red pepper flakes
1 tablespoon chopped shallot
1 teaspoon minced fresh gingerroot
1 tablespoon canola oil
1/2 pound fresh green beans, trimmed
Optional: Minced fresh cilantro and chopped dry roasted peanuts

Directions:
1) Combine soy sauce, hoisin sauce, peanut butter and red pepper flakes in a small bowl. Set aside.
2) In a small skillet, saute shallots and ginger in oil over medium heat until crisp tender, about 2 minutes. Add green beans and cook, stirring, until crisp tender, about 3 minutes. Add reserved sauce and toss to coat. Sprinkle with cilantro and peanuts if desired. Yield: 2 servings.







One Year Ago Today: London Broil with Garlic and Parsley














Two Years Ago Today: Tomato Brunch Sandwiches








You might also enjoy these recipes:
Spicy Green Beans - Sea Salt with Food
Cold Herb-Flavored Marinated Green Beans - One Perfect Bite
Green Beans with Garlic and Parmesan Cheese - Sweet Basil Kitchen
Green Bean, Potato and Dill Salad - A Couple Cooks
Skillet Green Beans - Christine's Pantry

Thai-Style Honey Peanut Chicken

From the kitchen of One Perfect Bite...This is a quick meal that's perfect for a weeknight dinner. While it may not light your fire, it will quench your hunger and leave folks at your table happy to have tried and survived something new. I chose this version of peanut chicken because it's easy, inexpensive and all the ingredients needed to prepare it can be found in your neighborhood grocery store. I've made very minor changes to the original recipe that was, as nearly as I can tell, first posted by spygirl, at The Tasty Kitchen. Pam Anderson and her daughters, who together blog at Three Many Cooks, have included a tutorial that you might also enjoy. I don't marinate the chicken and I've increased the amount of peanut butter that's used to make it. I've also used chicken thighs because I think they stay moister than breasts which can dry and toughen quickly. This is not a dish that will appeal to younger children. The heat from the chili paste and curry powder will lead to locked-lip syndrome despite the fact that it is very mild. You can, by the by, eliminate the sriracha. I think it would be a mistake because it adds wonderful flavor to the chicken, but it's done all the time. I like to serve this with cilantro or scallion rice. It can be table ready in 30 minutes and that makes it great weeknight fare. Here's the recipe.

Thai-Style Honey Peanut Chicken...from the kitchen of One Perfect Bite inspired by a recipe originally developed by spygirl

Ingredients:
1/2 cups soy sauce
1/4 cup honey
2 tablespoons lime juice
2 teaspoons minced garlic
3 tablespoons creamy peanut butter
1 teaspoon curry powder
2 teaspoons Sriracha or other Asian-style hot chili sauce
6 to 8 boneless skinless chicken thighs, each cut into 4 chunks

Directions:
1) Add soy sauce, honey, lime juice, garlic, peanut butter, curry powder and sriracha to a large skillet. Bring to a simmer, stirring until mixture is smooth.
2) Add chicken, turning to coat all sides with sauce. Cook chicken in simmering liquid for 8 to 10 minutes, or until chicken is done. Transfer to a bowl.
3) Boil liquid in pan until it begins to thicken and syrup bubbles form. Return chicken to pan, turning to coat pieces in sauce. Transfer to a serving platter. Garnish with chopped peanuts and cilantro if desired. Serve with steamed rice. Yield: 4 servings.

You might also enjoy these recipes:
Peanut Butter Thai Chicken - Being Healthier
Spicy Thai Peanut Chicken - Laura's Recipe Collection
Thai Spicy Chicken Enchiladas - Closet Cooking
Ginger Peanut Chicken Salad Wrap - What's Cookin Chicago?
Thai Chicken Peanut Panini - The Sweet's Life
Thai Chicken Thighs (Slow Cooker) - The Cottage Kitchen
Thai Chicken Burgers - Cook, Eat and Relax
Spicy Thai Chicken Saute - Vazhayila
Thai Peanut Quesadillas - Barbara Bakes
Thai Chicken Curry Wraps - Jenn Cuisine
Thai Chicken Mole - Closet Cooking
Thai Chicken with Basil and Black Pepper - My Gourmet Connection
Thai Chicken Red Curry - Deb Cooks

Gingered Noodle Salad

Zach and Drew at Delta Ponds



The Silver Fox

From the kitchen of One Perfect Bite...We've had a wonderful day. Our final destination was a place called Delta Ponds, which is a habitat that's been created adjacent to a stretch of the Willamette River here in town. The ponds are teeming with life at this time of year. So are our grandsons. They needed to burn a little excess energy, so we hiked about five miles of the river trail to get there. They were good, though tired, sports when they realized we could have driven to the ponds directly and they had been tricked. They'll sleep well tonight. So will I. Tucked into the picnic hamper were the remains of the noodle salad I talked about earlier in the week and promised to share with you today. This is very easy to make and uses ingredients that can be found in any major supermarket. If you are unable to find seasoned rice wine vinegar, combine three parts rice wine or cider vinegar with one part of sugar and a big pinch of salt and you'll be fine. If you are unable to find a mango, substitute thin slices of fresh pineapple. The pineapple is not traditional, but it's PDG and works well in this salad. The salad can be held for a day or two before it becomes unappetizing. It works really well as a base for the Chicken Rissoles we featured yesterday. As you skim through the ingredient list, you see that this gorgeous salad is low in fat and calories, as well as being delicious. It is, however, a bit more sour than most salads of this type. I hope you'll give this recipe a try. Paired with a small portion of meat or poultry it makes for a wonderful light summer meal. Here's the recipe.

Gingered Noodle Salad...from the kitchen of One Perfect Bite inspired by Gourmet magazine

Ingredients:
Vinaigrette
6 tablespoons rice vinegar
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1-1/2 tablespoons vegetable oil
1-1/2 to 3 teaspoons chopped peeled fresh ginger
1 teaspoon minced fresh jalapeño chile, including seeds, or to taste
2 teaspoons chopped garlic
Noodles
8 ounces bean thread (cellophane) noodles
1 English cucumber, halved lengthwise and thinly sliced diagonally
1 bunch scallions, thinly sliced diagonally (1 cup)
1 firm-ripe mango, peeled, pitted, and thinly sliced
2 thin carrots, very thinly sliced diagonally
1 cup fresh cilantro sprigs

Directions:
1) To make vinaigrette: Blend all vinaigrette ingredients in a blender until smooth.
2) To make noodles: Soak noodles in cold water in a bowl until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with scissors. Cook noodles in a 4-quart pot of boiling salted water, stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again well, then spread out on paper towels and blot excess liquid.
3) To assemble salad: Toss noodles with dressing in a bowl. Add cucumber, scallions, mango, and carrots and gently toss until just combined. Serve topped with cilantro sprigs. Yield: 6 servings.

You might also enjoy these recipes:
Long Life Noodles with Pickled Cucumbers - One Perfect Bite
Thai Sweet Chili Noodles - One Perfect Bite
Garlic and Cashew Noodle Salad - Bitchin' Camero
Asian Noodle Salad - Gourmet Traveller
Sesame Soba Noodle Salad - Herbivoracious
Ramen Noodle Salad - Chaos in the Kitchen
Lynne Rossetto Kasper's Rice Noodle Salad - The Wednesday Chef
Moosewood's Soba Noodle Salad - Table and Spoon

Thai Tuna Salad

From the kitchen of One Perfect Bite...If you've had enough tuna salad to last several lifetimes, I'd like to propose you try this variation. The recipe is similar to one served in Thailand, but it requires no exotic ingredients and can be on the table in about 10 minutes. While standard tuna salads tend to cloy, this one awakens taste buds with the hot, sweet, sour and salty flavors we've come to associate with Thai food. I serve this beautiful salad in lettuce cups but it would also work well with pita bread or flour tortillas. Here's the recipe for a quick Lenten lunch or a simple go-to supper on those nights when you're too tired to cook.

Thai Tuna Salad...from the kitchen of One Perfect Bite, adapted from a recipe by Nancie McDermott

Ingredients:
2 (7-oz.) cans chunk tuna, drained
3 tablespoons Thai fish sauce
3 tablespoons fresh lime juice
1 tablespoon light brown sugar
2 tablespoons thinly sliced shallots or red onion
2 green onions thinly sliced crosswise
1 tablespoon minced fresh ginger
1 tablespoon coarsely chopped roasted, salted peanuts
1/2 to 1 teaspoon red pepper flakes
2 tablespoons chopped fresh cilantro + cilantro for garnish

Directions:
Combine tuna, fish sauce, lime juice, sugar, shallots, green onions, ginger, peanuts, pepper flakes and 2 tablespoons cilantro in a medium bowl. Toss gently to season tuna. Let stand for 10 to 15 minutes or chill for up to 2 days. Served chilled or at room temperature with lettuce leaves, pita bread or flour tortillas. Yield: 4 servings.

You might also enjoy these recipes:

Swedish West Coast Salad - One Perfect Bite
Margarita Shrimp Salad - One Perfect Bite
Camarones a la Mexicana - One Perfect Bite

Thai-Style Catfish - Plah Toht Kamin

From the kitchen of One Perfect Bite...I'm told that plah toht kamin is a native Thai dish. I can't speak to the veracity of that because each time I've had the dish it was made by a French chef who was plying his trade in Southeast Asia. Thailand, Cambodia, Laos and, to a lesser degree, Vietnam seem to be magnets for French chefs. I suspect there are more of them in Southeast Asia than there are in France. The fusion of wonderful native cuisine with French technique and talent makes for some fascinating meals, and what native and French chefs are able to do with fish is really amazing. While most of the food we had in Asia was wonderful, our best meals in China were vegetarian and our best meals in Southeast Asia were fish or shellfish. I stopped by the fish market today to see what was available and found some gorgeous looking catfish fillets at bargain prices. I was determined to sidestep my usual blackened preparation and come up with something that, for us, would be new. I remembered the turmeric fried catfish we had in Thailand and Laos and set out to reproduce it. We had a lovely meal this evening. Fish prepared in this manner is really easy to make and can be on the table in about 30 minutes. The only remotely exotic ingredients are turmeric and fish sauce and they can be found in most large supermarkets. Bob really enjoyed this, so it will make an encore performance at the table in the next few weeks. I served the fillets with a Thai cucumber relish and sticky rice. I hope you'll try this. It is remarkably good. Here's the recipe.

Thai-Style Catfish - Plah Toht Kamin...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons chopped garlic
1 tablespoon chopped shallot or scallion
2 teaspoons ground turmeric
1 teaspoon sugar
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 tablespoons fish sauce
3 tablespoons vegetable oil, divided use
1-1/4 pounds catfish fillets
Flour for dredging fish
Optional: Thai chili-lime sauce dipping sauce

Directions:
1) Place garlic, shallots, turmeric, sugar, pepper, salt, fish sauce and 1 tablespoon vegetable oil in the bowl of a small food processor. Process to a fairly smooth paste, using a small amount of water if necessary to bring ingredients together. Combine fish fillets and turmeric paste in medium bowl or baking dish, turning fillets to coat evenly with marinade. Let sit for 15 to 20 minutes at room temperature. The fillets can be marinated for up to 24 hours if covered and refrigerated.
2) Place about 1 cup of flour in a pie plate or cake pan. Dredge fillets in flour, shaking off excess. Heat reserved 2 tablespoons oil in a large frying pan set over medium-high heat. When a drop of water sizzles in pan, add fillets and cook, turning once, for 5 to 7 minutes depending on thickness of fillets. Be careful when turning. Transfer to a serving plate and serve with a Thai dipping sauce if desired. Yield: 4 servings.

Chili-Lime Sauce:

Ingredients:
1/4 cup fish sauce
3 tablespoons lime juice
2 tablespoons sugar
1 teaspoon finely chopped garlic
1 teaspoon finely chopped fresh hot green chilies
1 teaspoon finely chopped cilantro

Directions:
Combine fish sauce, lime juice, sugar and garlic in a small bowl, stirring until sugar dissolves. Sprinkle with chilies and cilantro. Set aside. Best served at room temperature.

You might also enjoy these recipes:

Thai Fish Cakes with Cucumber Relish from One Perfect Bite
Thai Cucumber Relish from One Perfect Bite
Thai Fresh Pea Soup with Green Curry from One Perfect Bite

Thai Lemon Grass Pork

From the kitchen of One Perfect Bite...This is one of the hundred or so dishes in my permanent recipe rotation. I've made it for years because it's fast, easy and a bit elegant. We had this at least once a month when I was working and it's still one of my go-to recipes when my world starts to wobble and threatens to leave orbit. The ingredients are no longer hard to find and you should be able to pick them up in a any well-stocked grocery store. In the unlikely event that you're in an outpost on the Sahara desert, you may feel the need to find a substitute for lemon grass. Many suggest the zest of one lemon mixed with several sprigs of cilantro will do the trick. Please don't be fooled. Lemon zest mixed with cilantro tastes like what it is and bares no resemblance to the real thing. While it won't hurt most recipes, it won't help them either. You can try frozen or reconstituted dried lemon grass, but they, too, are lacking in flavor. The closest I've come to an adequate substitute follows the recipe below, but because it requires forethought I don't use it often. If I don't have fresh lemon grass I usually bypass it and move on to the next ingredient. One drawback to this dish is the color of quickly cooked pork. It can, however, be overcome. Your meat will have better color if you sprinkle it with a quick-blending flour before browning. Served with quick cooking rice noodles, this makes a wonderful meal for the end of a hectic day.

Thai Lemon Grass Pork...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 pounds (2 small) pork tenderloin, trimmed
2 lemon grass stalks, finely chopped
4 scallions (white and tender green), thinly sliced
1 teaspoon salt
1/2 teaspoon black pepper corns, coarsely cracked
Quick-blending flour (optional)
2 tablespoons vegetable or peanut oil
3 cloves garlic, chopped
1/4 to 1/2 teaspoon red pepper flakes
1 teaspoon light brown sugar
2 tablespoons Thai fish sauce
2 tablespoons fresh lime juice
Black pepper to taste
1/4 cup toasted, unsalted peanuts, coarsely chopped
Cilantro for garnish

Directions:
1) Slice pork, crosswise, into 1-inch pieces. Place pork in a bowl with lemon grass, scallions, salt and crushed pepper corns. Toss to mix well. Cover with clear wrap; marinate for 30 minutes before continuing.
2) Remove pork and sprinkle medallions wit flour if using. Heat oil in a heavy bottomed skillet. When almost smoking, add pork and cook until lightly browned, 2 to 3 minutes per side.
3) Add garlic and pepper flakes; saute until garlic is fragrant, about 1 minute. Add sugar, fish sauce and lime juice. Continue cooking for 6 minutes more, turning once, until pork is done. Season with pepper to taste. Garnish with peanuts and coarsely torn cilantro. Yield: 4 to 6 servings.

Lemon Grass Substitute
6-8 mint leaves, finely chopped
2 teaspoons lime juice
1/4 teaspoon granulated sugar
1/4 teaspoon chopped fresh ginger

Squeeze lime juice in a bowl; add sugar and stir until dissolved. Add chopped ginger and finely chopped mint leaves. Mix well.

This recipe is being linked to Designs By Gollum - Foodie Friday