I was out at a hostel this weekend on a ski trip. I offered to cook the group dinner. After a long day out ski touring, there’s nothing better then some comfort food. Of the Asian variety. I premade Vietnamese style salad rolls and Thai green chicken curry. This is the best recipe I’ve found for that.
Throw the bouquet garni and onion into a sauce pan with water. Bring to a boil for a few minutes. Add the whole chicken pieces and whole shrimp. Remove from heat when cooked. Shell and devein shrimp. Cut in half. Shred or tear into pieces chicken meat. Set aside.
Boil some water and pour into a glass pie plate. Soak a rice paper wrapper for a few seconds. Place on cutting board. Layer vermicelli, carrot, cilantro, basil, and chicken. Use three shrimp halves per roll. Roll and seal.
To make the sauce, blend Hoisin sauce and peanut butter 3:1. Add a little hot water for ease of mixing. Serve with a dollop of chili garlic sauce on top to taste.
It’s usually served with jasmine rice, but since we were at camp, I used bulgur (yes it’s wheat) for a dish with more texture. It also cooks faster than rice.
I’m in the mood for veggies and protein this week. The salmon, I improvised with onion jam, apricot red pepper jelly and some orange marmalade. The sweetness of the glaze compliments the salmon nicely. Instead of the oven, I had hubby throw it on the grill for 25 minutes. The stir fry is centered around the mixed bean sprouts, which help fill you up with protein. They are a combination of mung beans, red & green lentils, green peas, garbanzos & adzuki beans.
oyster sauce, soy sauce, fish sauce, Chinese cooking wine, sushi vinegar, Maggi sauce, chili & garlic sauce, sesame oil
Heat a couple tablespoons of grapeseed oil on medium high in a wok. Add garlic and saute until just starting to brown. Add all the veg except sprouts and tomatoes. Cook until just starting to brighten in color. Add rest of veg. Season to taste with any combination of sauces. Turn off heat and add sesame oil.
Office potluck lunch. Yeah sometimes I throw it all out the window. This is one of the most processed, unhealthy things I’ve eaten. Thank goodness I had other people to consume it. Apparently, it’s bowl licking good.
Death By Chocolate Trifle
9×9” baked chocolate cake (devil’s food), cut in small pieces (Duncan Hines needs 3 eggs)
1 Cool Whip, large container (works better than store brand) plus extra
2 pkgs prepared Oetker chocolate mousse
8 Skor bars, frozen and broken up, or ½ pkg Skor bits and Callebault chocolate, broken up
Generous handful Callebault chocolate shavings for garnish
Place in layers in large glass bowl or trifle dish:
Skor bars or Skor bits and chocolate
Repeat layers until bowl is full (2 layers)
Garnish top layer with chocolate shavings
Chill until served.
Black Forest Variation
Add cherry pie filling after the chocolate cake layer but before the Cool Whip
Thought I’d send hubby off to work with a nice breakfast this morning. I had learned to make some Mexican food from scratch many moons ago. Found a recipe for hand made tortillas in the back of my recipe binder. Tastes so much better than store bought ones. Also dug out the homemade salsa we canned in September. Delicious.
It’s Friday night and there’s no food in the fridge. Still looking for a good Chinese delivery. Decided to try Oriental Palace as the ratings on Urbanspoon were very good. Ordered at 6:30, told the wait was an hour. Reasonable. We were about to call them again after an hour and a half. Then it arrived.
The food was pretty good. It was hot, tasted fresh; was not over salted or greasy. We ordered grilled pork and vegetable dumplings, three kinds of seafood with bean curd hot pot and stir fried mixed vegetables. Being cheap, I made my own steamed rice while waiting. The dumplings I could tell were from frozen and commercially made. The wrappers were thick. The Szechuan chili oil was a nice touch. Both the seafood and stir fry were tasty although there was more bean curd than seafood.
I can forgive the transgressions with the food but not the delivery time. Better to tell us an hour and a half rather than an hour. Will look for amother Chinese delivery.
Ah, Calypso’s. This would be my second visit after a memorable first one a couple years ago. Some of us were quite hungry as we had spent a few hours in the climbing gym. We ordered the appetizer platter which advertised for two, but big enough for the four of us. It came with calamari, poseidon garithes, spanakopita, soutzoukakia, tzatziki and pita. It was very filling and delicious. I had the Kleftiko, which is slow roasted lamb shank. It was some of the best lamb shank I’ve ever had. They also had a roasted suckling pig as a special. I would have liked to try that too.
The service is not boring. Very Greek I assume. It was attentive, but not overbearing. Be prepared to eat or take it home as the portions are substantial. Has all the trappings of a family run restaurant. One of those gems that should eventually catch the eye of shows such as You Gotta Eat Here!
I got bored of the usual, so I decided to make french onion soup. In a slow cooker. Because I am lazy. It still took 30 minutes to brown the onions! Well more because food in a slow cooker has better flavor. Anyways… Excuse the Chinese soup bowl but I should get some proper French onion soup bowls. Apparently, it is a meatless dish, usually served with a green salad. I had some sugar snap peas that I had to use, so I stir fried them with bacon and onions. Tasty.
With a name like that I would expect big things. Well, it is a small food stand in the Kingsland Farmers Market. But the sushi is big restaurant quality. I had the Nine One One roll, which was crunchy wonton bits and tuna topped with salmon, fire sauce, tobiko, green onion and cayanne pepper. It is normally ridiculously hot but I had them turn it down to medium. They take the time to prepare it right, so they sent me off with a pager so I could shop while I waited. When I came back, my roll was artfully presented, completed with vegetable flowers on a nice plate. If it weren’t for the plastic tray (and the seating) I would have thought I was in a nice restaurant. One of the owners works full time in IT and does this on the side. I suspect they are going to open a real restaurant at some point. If not, I think they should.
I did take a photo, but my phone is on the fritz. At some point I will upload the picture.