White Bean & Kale Soup

This is an oldie but a goodie...filed away in my “Suz’s Recipes” document that I've been creating for as long as I've been cooking. So old that I can’t even recall where it’s from, so apologies if I’m not giving credit where it’s due! It’s a super basic recipe but really yummy, healthy and soul satisfying!
Puff Pastry & Pesto Salmon

I was having a strange craving...I had a vague memory of a shrimp newburg dish I made for my parents back when I was in college and that somehow translated into me craving puff pastry and salmon together. Not exactly linear, but I had been thinking about it for a week and could fight the craving no more.

So I went to one of my new favorite website, foodily.com (which stands for Food I Love You, cute huh?) and typed in “Salmon” and “Puff Pastry”...viola! Several recipes instantly appear that have those two items as ingredients. I chose the Giada recipe below simply because I had lots of Basil in the house that I needed to use up and some leftover pine nuts from something and her recipe called for pesto. I also already had everything else in the house which is always a nice bonus.
Thai Food & Photo Party!

Traditional Thai Condiments (along with fish sauce and palm sugar of course!)

 

Before vacation slipped too far from our memory, we decided to put our newfound Thai cooking skills to the test and throw a Thai party for our friends.  With of course, the “cost” to our friends of having to sit through a slideshow of 300 of our favorite pictures from Thailand and Cambodia...he he.  If I do say so myself though, we earned their viewership...the food we made was GOOD!
Phanang Curry

This is one of our favorite types of curry...the addition of peanuts to red curry paste makes it a bit more rich. As with most curries any meat works well with this, but we like chicken or pork...and this is a pretty spicy one, but feel free to dial it back.

The recipe is adapted from the one we received at Siam Rice Thai Cookery School in Chiang Mai, Thailand

Mangoes with Sticky Rice

  Oh, who doesn’t love mangoes with sticky rice? Christian was absolutely in heaven sitting on the beach eating this (almost every day when we could find it!) so we had to learn how to make it right. Traditionally the rice is just a bit sweet, but not overpoweringly sweet, but of course you can add more sugar/coconut milk to your liking.   The recipe is adapted from the one we received at Siam Rice Thai Cookery School in Chiang Mai, Thailand
Khao Soi – Northern Thai Chicken Noodle Soup

This might have been our favorite discovery in Thailand.  I had read about this soup, that was mostly found in Chiang Mai, before we even left the U.S. and I knew I had to try it.  I’m a sucker for regionally specific foods and I love me some noodles.  When we got to Chiang Mai a local friend we made at the hotel told us of a place around the corner where we had to go to get Khao Soi...funnily enough it was also in my guide book and the place that I had earmarked.  So my choice being corroborated by a local, we headed to Huen Phen for dinner, our bellies growling with excitement.

Unfortunately we missed the memo...Khao Soi is a lunch time dish only, so we were out of luck for dinner.  We ate there anyway and had a fabulous meal, but my mind was nervously churning.  We only had one day left in Chiang Mai and we were in a cooking class from 9am until 1:30pm and Huen Phen was only open for lunch until 3 everyday.  So our only chance was to force our already over-filled bellies coming from our cooking class to stretch a little bit more so we could try the famed Khao Soi from the best in the area.  Were we up for the challenge?  You bet!  And we’re we ever so glad that we didn’t give up our quest for Khao Soi...it is now one of our absolute favorite Thai foods and I think it will be yours too!
Traditional Pad Thai

So, I hate to disappoint you, but the orange gooey mass of noodles that we call Pad Thai here in the U.S. is not true Pad Thai. Shocking, right? We sampled Pad Thai in almost every Thai city we visited (for about $1 on the street and seriously some of the best food you’ve ever had) and found it to be pretty consistent across the country. It is much milder in flavor than what we get here...mostly due to the fact that they don’t really use as much Tamarind in it, which is what makes ours orange.



The recipe is adapted from the one we received at Siam Rice Thai Cookery School in Chiang Mai, Thailand

Som Tam – Spicy Thai Green Papaya Salad

This is a super spicy dish...very deceiving too because it’s a cold salad and looks so refreshing, it makes you think that it’s purpose is to cool down your palate from all of the other spicy dishes your eating. Not so...this is one of the spiciest of them all! Of course, you can dial back on the chilis to make it less spicy, but then it wouldn’t be authentic ;)   The recipe is adapted from the one we received at Siam Rice Thai Cookery School in Chiang Mai, Thailand
Weekly Menu: April 24-30, 2011
Sunday: Root Vegetable Tagine & Spice Roasted Chickpeas Monday: Julia’s Salmon en Papillote Tuesday: Lentil Country Supper Wednesday: leftovers: Tagine Thursday: leftovers: Lentil Country Supper Friday: Homemade Pizza (DIY) Saturday: Eat out   So I know this Sunday is Easter, but unfortunately I don’t have an Easter menu for you...we’re just not huge Easter people.  We typically celebrate by doing the 40 mile Paradise Loop bike ride out to Sausalito for a nice brunch and then just have a normal Sunday.  But I would love to see other’s Easter menus...perhaps it will inspire me next year!