1 teaspoon vegetable oil
1 large or 2 small lemongrass stalks, tough outer leaves removed, bottom trimmed, halved lengthwise, and sliced thin crosswise
3 small shallots, diced medium
4-5 whole sprigs fresh cilantro, chopped coarse
5 teaspoons fish sauce
2 cups low-sodium chicken broth
1 (14-ounce) can coconut milk, well shaken
1 tsp sugar
6 oz white mushrooms, cleaned, stems discarded, cut into 1/4-inch slices
1 boneless skinless chicken breast (about 1/2 pound), halved lengthwise and sliced crosswise into 1/8-inch pieces
1-1/2 tablespoons lime juice from 2 limes
1 teaspoon Thai red curry paste
Garnish
1/3 cup rough chopped cilantro
1 serrano or jalapeno chili, sliced very thin
2 scallions, sliced thin on the bias
1 lime, cut into wedges
1. Heat oil in large saucepan over medium heat until just shimmering. Add lemongrass, shallots, cilantro, and 1 tablespoon (3 teaspoons) fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown). Stir in chicken broth and half the can of coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10-15 minutes. Pour broth through fine-mesh strainer and discard solids in strainer. Rinse saucepan and return broth to pan.
2. Return pan to medium-high heat. Whisk remaining ½ can coconut milk and sugar into broth and bring to simmer. Reduce heat to medium, add mushrooms and cook until just tender, 2 to 3 minutes. Add chicken and cook, stirring constantly, until no longer pink, about 1 minute. Remove soup from heat.
3. Combine lime juice, red curry paste, and remaining 2 teaspoons fish sauce in small bowl; stir into soup. Ladle into bowl and garnish with cilantro, chilies, and scallions. Serve lime wedges on side.
Saturday, November 17, 2007
Thursday, October 4, 2007
BLT Potatoes
Mashed potatoes are heavenly -- but all that butter, all that cream! Here's a way to make truly delicious potatoes that won't make you feel bogged down.
BLT Smashed Potatoes
about 1 pound small red skin new potatoes
1 leek, trimmed of tough tops
2-3 slices thick cut smoky bacon, such as applewood smoked, chopped
1/2 cup chicken broth or stock
1 vine ripe tomato, seeded and chopped
Salt and pepper
Cut larger potatoes in half, leave very small potatoes whole. Place potatoes in a pot and cover with water. Bring to a boil and cook potatoes 12 to 15 minutes until tender.
Cut leek in half lengthwise. Chop into 1/2-inch pieces. Place leeks in big bowl of water and release all the dirt from them with a good swish, separating all the layers. Drain leeks in a colander.
Put a drizzle of extra-virgin olive oil into a hot nonstick skillet over medium high heat. Cook bacon 3 to 5 minutes until it begins to crisp and has rendered most of its fat. Add leeks to the skillet and cook 3 to 5 minutes more until the leeks are tender.
Drain the potatoes and return them to the hot pot. Smash the potatoes with the chicken stock. Add the BLT: bacon, leeks and tomatoes to the potatoes and continue to smash. Season the potatoes with salt and pepper to your taste.
BLT Smashed Potatoes
about 1 pound small red skin new potatoes
1 leek, trimmed of tough tops
2-3 slices thick cut smoky bacon, such as applewood smoked, chopped
1/2 cup chicken broth or stock
1 vine ripe tomato, seeded and chopped
Salt and pepper
Cut larger potatoes in half, leave very small potatoes whole. Place potatoes in a pot and cover with water. Bring to a boil and cook potatoes 12 to 15 minutes until tender.
Cut leek in half lengthwise. Chop into 1/2-inch pieces. Place leeks in big bowl of water and release all the dirt from them with a good swish, separating all the layers. Drain leeks in a colander.
Put a drizzle of extra-virgin olive oil into a hot nonstick skillet over medium high heat. Cook bacon 3 to 5 minutes until it begins to crisp and has rendered most of its fat. Add leeks to the skillet and cook 3 to 5 minutes more until the leeks are tender.
Drain the potatoes and return them to the hot pot. Smash the potatoes with the chicken stock. Add the BLT: bacon, leeks and tomatoes to the potatoes and continue to smash. Season the potatoes with salt and pepper to your taste.
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