We'll meet at the T and J M's. K is putting together the menu (French). See you then.
Menu ideas so far:
(Appetizers) Gougeres and Onion Tart
(Fish Course) Filets de Poisson Bercy aux Champignons
(Main) Poulet Saute aux Herbes de Provence
(Vegetable) Ratatouille
Maybe a cheese course
(Dessert) Creme Brulee
Tuesday, January 12, 2010
Saturday, January 9th, Vietnamese Food
Hosts: J & K
Theme: Vietnamese
What we ate:
I'll cut right to the chase here and just start out by saying - this menu was great. The timing was great too. Here we are in the midst of winter, coming off a holiday where butter and chocolate rule the table, and we get to sit down to a meal which is not only butter-free, but is bright and fresh and just plain delicious.
We started with Vietnamese style cold spring rolls. T and J assembled these as we ate them and they were everything I said above - bright, fresh, delicious and had a great mix of textures (crunchy sprouts and peanuts, a chewy wrapper, meaty chicken, etc. . .).
Next came the soup (prepared by K & Z), which was made with a simply simmered broth poured over cooked chicken and noodles, and fresh onions and carrots. At the table we garnished our own bowls with more sprouts, herbs, limes and hot sauce.
For our main course J & K prepared beef skewers and chicken over rice. The plates looked great with the dark beef served on a lettuce leaf and the chicken on the side. Of course - these dishes tasted great too. I probably could have eaten most of the chicken myself. We also had a green bean dish (we ate it cold) which was prepared by our guests for the evening (H & A). And here, I have to say that these were outstanding guests. A had a baby Friday night. While in labor Friday, she went ahead and prepared the food, since she had all the ingredients in the house, and H made sure it got to us. He could only join us for part of the meal (I'm not sure I should be saying "only" here) - but we are hoping to rectify that in the future.
We finished up with coconut and tapioca pudding and fresh fruit. The pudding also had banana in it, which seemed to come through more then the coconut to me. C & C were a great sport about the dessert, which was unfamiliar to us Westerners and not the most attractive dish served, but which was delicious, and certainly complimented the meal.
Thanks again to everyone for your hard work - especially J! The menu was excellent and I feel I can confidently say that everyone's contributions were very much enjoyed.
Theme: Vietnamese
What we ate:
I'll cut right to the chase here and just start out by saying - this menu was great. The timing was great too. Here we are in the midst of winter, coming off a holiday where butter and chocolate rule the table, and we get to sit down to a meal which is not only butter-free, but is bright and fresh and just plain delicious.
We started with Vietnamese style cold spring rolls. T and J assembled these as we ate them and they were everything I said above - bright, fresh, delicious and had a great mix of textures (crunchy sprouts and peanuts, a chewy wrapper, meaty chicken, etc. . .).
Next came the soup (prepared by K & Z), which was made with a simply simmered broth poured over cooked chicken and noodles, and fresh onions and carrots. At the table we garnished our own bowls with more sprouts, herbs, limes and hot sauce.
For our main course J & K prepared beef skewers and chicken over rice. The plates looked great with the dark beef served on a lettuce leaf and the chicken on the side. Of course - these dishes tasted great too. I probably could have eaten most of the chicken myself. We also had a green bean dish (we ate it cold) which was prepared by our guests for the evening (H & A). And here, I have to say that these were outstanding guests. A had a baby Friday night. While in labor Friday, she went ahead and prepared the food, since she had all the ingredients in the house, and H made sure it got to us. He could only join us for part of the meal (I'm not sure I should be saying "only" here) - but we are hoping to rectify that in the future.
We finished up with coconut and tapioca pudding and fresh fruit. The pudding also had banana in it, which seemed to come through more then the coconut to me. C & C were a great sport about the dessert, which was unfamiliar to us Westerners and not the most attractive dish served, but which was delicious, and certainly complimented the meal.
Thanks again to everyone for your hard work - especially J! The menu was excellent and I feel I can confidently say that everyone's contributions were very much enjoyed.
Vietnamese Pho, Jan 9 2010
Chicken Pho with Fresh Herb Salad
Pho ingredients
1 pound Foster Farms frozen fresh chicken tenderloins, thawed according to package directions
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 teaspoon minced garlic
1/2 cup peeled and thinly julienned carrot
1/2 cup thinly sliced yellow onion
5 cups chicken stock, homemade or low-sodium canned
2 tablespoons Asian fish sauce
1 tablespoon peeled and grated ginger
Chinese hot chili paste or Sriracha hot chili sauce
Herb salad ingredients
1 small bunch basil, leaves separated from stems
1 small bunch cilantro, separated into small sprigs
1 ½ cups mung bean sprouts
1 Serrano Chile, stemmed, seeded and thinly sliced
1 lime, cut into wedges
1. Cook rice sticks in boiling water until tender,3-4 minutes. Drain, rinse with cold water, drain again, then divide among 4 large soup bowls.
2. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add chicken and sauté, turning to brown both sides, until cooked through, about 10 minutes. During the last couple of minutes, sprinkle with garlic, turning chicken a few times. Transfer chicken to a cutting board and slice.
3. Scatter chicken, carrots and onions over the noodles, dividing evenly among the soup bowls. Put chicken stock in a saucepan and bring to a simmer. Add fish sauce and ginger; simmer for about 5 minutes.
4. To prepare Herb Salad, arrange all ingredients on a platter.
5. To serve, ladle simmering broth into each bowl. Pass salad and hot chili paste for diners to add to their own soup.
Makes 4 servings
Pho ingredients
1 pound Foster Farms frozen fresh chicken tenderloins, thawed according to package directions
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 teaspoon minced garlic
1/2 cup peeled and thinly julienned carrot
1/2 cup thinly sliced yellow onion
5 cups chicken stock, homemade or low-sodium canned
2 tablespoons Asian fish sauce
1 tablespoon peeled and grated ginger
Chinese hot chili paste or Sriracha hot chili sauce
Herb salad ingredients
1 small bunch basil, leaves separated from stems
1 small bunch cilantro, separated into small sprigs
1 ½ cups mung bean sprouts
1 Serrano Chile, stemmed, seeded and thinly sliced
1 lime, cut into wedges
1. Cook rice sticks in boiling water until tender,3-4 minutes. Drain, rinse with cold water, drain again, then divide among 4 large soup bowls.
2. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add chicken and sauté, turning to brown both sides, until cooked through, about 10 minutes. During the last couple of minutes, sprinkle with garlic, turning chicken a few times. Transfer chicken to a cutting board and slice.
3. Scatter chicken, carrots and onions over the noodles, dividing evenly among the soup bowls. Put chicken stock in a saucepan and bring to a simmer. Add fish sauce and ginger; simmer for about 5 minutes.
4. To prepare Herb Salad, arrange all ingredients on a platter.
5. To serve, ladle simmering broth into each bowl. Pass salad and hot chili paste for diners to add to their own soup.
Makes 4 servings
Saturday, January 9, 2010
Coconut and Tapioca Pudding (Che Chuoi ) - Jan 9, 2010
6 servings.
Ingredients
3 cups water
3 tablespoons small tapioca pearls (about 1/8"in diameter)
3 ½ tablespoons sugar
1/8 teaspoon salt
½ cup coconut milk
3 bananas (about 1 pound total) peeled and cut on the bias into ½-inch thick slices
Directions
1. Cook the tapioca. In a 2 quart saucepan, bring the water to a boil. Use a whisk to swirl in the tapioca pearls. This prevents them from sticking together! Let the tapioca cook in the boiling water for about 12 minutes, at which point they'll have lost about one half of their opaque-ness and the mixture will have thickened. The pearls sort of resemble fish eyes!
2. Add remaining ingredients. While the tapioca cooks, whisk the sugar, salt and coconut milk together. When the tapioca has finished its initial cooking (step 1), whisk in the sugar, salt and coconut milk. Stirring occasionally, let the mixture cook for a minute to dissolve the sugar. Add in the banana slices and continue to cook for another 2 to 3 minutes to allow the bananas to heat through and the flavors to meld. Set the pudding aside to cool.
Serve at slightly warmed or at room temperature in individual bowls.
Advance Preparation - This pudding may be prepared several days in advance. Keep it refrigerated and warm over low heat before serving.
Ingredients
3 cups water
3 tablespoons small tapioca pearls (about 1/8"in diameter)
3 ½ tablespoons sugar
1/8 teaspoon salt
½ cup coconut milk
3 bananas (about 1 pound total) peeled and cut on the bias into ½-inch thick slices
Directions
1. Cook the tapioca. In a 2 quart saucepan, bring the water to a boil. Use a whisk to swirl in the tapioca pearls. This prevents them from sticking together! Let the tapioca cook in the boiling water for about 12 minutes, at which point they'll have lost about one half of their opaque-ness and the mixture will have thickened. The pearls sort of resemble fish eyes!
2. Add remaining ingredients. While the tapioca cooks, whisk the sugar, salt and coconut milk together. When the tapioca has finished its initial cooking (step 1), whisk in the sugar, salt and coconut milk. Stirring occasionally, let the mixture cook for a minute to dissolve the sugar. Add in the banana slices and continue to cook for another 2 to 3 minutes to allow the bananas to heat through and the flavors to meld. Set the pudding aside to cool.
Serve at slightly warmed or at room temperature in individual bowls.
Advance Preparation - This pudding may be prepared several days in advance. Keep it refrigerated and warm over low heat before serving.
Green Beans with Crushed Garlic - Jan 9, 2010
Ingredients
1 tbsp. vegetable oil
1/2 tsp. sugar
1 onion, finely chopped
pinch of salt
4 cloves garlic, finely chopped
2 tbsp. fresh cilantro, chopped
3 large green chillies, seeded and sliced thinly diagonally
1 tsp. ground coriander
1/2 tsp. ground cumin
2 ripe tomatoes, blanched, skinned, seeded, and chopped roughly
1lb. green beans, washed, trimmed, and halved
Directions
1. Heat the oil in a wok and stir-fry the onion, garlic, and green chilies, stirring constantly, for 2 minutes.
2. Add the coriander and cumin, stir vigorously and add the chopped tomatoes and beans. Stir and cover the wok for 5 minutes. Remove the cover, add the sugar and a little salt, and stir again for 1 minute. Add the cilantro, stir for 30 seconds and transfer to a warm serving dish.
1 tbsp. vegetable oil
1/2 tsp. sugar
1 onion, finely chopped
pinch of salt
4 cloves garlic, finely chopped
2 tbsp. fresh cilantro, chopped
3 large green chillies, seeded and sliced thinly diagonally
1 tsp. ground coriander
1/2 tsp. ground cumin
2 ripe tomatoes, blanched, skinned, seeded, and chopped roughly
1lb. green beans, washed, trimmed, and halved
Directions
1. Heat the oil in a wok and stir-fry the onion, garlic, and green chilies, stirring constantly, for 2 minutes.
2. Add the coriander and cumin, stir vigorously and add the chopped tomatoes and beans. Stir and cover the wok for 5 minutes. Remove the cover, add the sugar and a little salt, and stir again for 1 minute. Add the cilantro, stir for 30 seconds and transfer to a warm serving dish.
Vietnamese Coconut Lemongrass Chicken - Jan 9, 2010
Serves 4
Ingredients
2 tablespoons butter
1 large onion, halved and sliced
3 cloves garlic, chopped
1 tablespoon kosher salt, optional
2 teaspoons freshly ground black pepper
1 tablespoon sugar
1 1/2 tablespoons minced fresh ginger
3 pounds boneless chicken (thighs or breasts), diced
1 tablespoon minced fresh hot red chili peppers
4 stalks lemongrass, green tops removed then pale ends finely chopped*
2 tablespoons curry powder
3 tablespoons soy sauce
4 tablespoons fish sauce
4 ounces unsweetened coconut milk
Shaved fresh coconut, for garnish, optional
*Cook's Note: Lemongrass is available at Asian markets and specialty produce stores
Directions
Melt the butter in a medium skillet over medium heat. Add the half the onion and all the garlic and cook, stirring frequently, until both begin to soften, about 7 minutes. Add the salt (if using), black pepper, sugar, chopped ginger and chicken. Cook over medium-high heat until the sugar melts and the onion mixture and chicken begin to brown, about 15 minutes.
Ingredients
2 tablespoons butter
1 large onion, halved and sliced
3 cloves garlic, chopped
1 tablespoon kosher salt, optional
2 teaspoons freshly ground black pepper
1 tablespoon sugar
1 1/2 tablespoons minced fresh ginger
3 pounds boneless chicken (thighs or breasts), diced
1 tablespoon minced fresh hot red chili peppers
4 stalks lemongrass, green tops removed then pale ends finely chopped*
2 tablespoons curry powder
3 tablespoons soy sauce
4 tablespoons fish sauce
4 ounces unsweetened coconut milk
Shaved fresh coconut, for garnish, optional
*Cook's Note: Lemongrass is available at Asian markets and specialty produce stores
Directions
Melt the butter in a medium skillet over medium heat. Add the half the onion and all the garlic and cook, stirring frequently, until both begin to soften, about 7 minutes. Add the salt (if using), black pepper, sugar, chopped ginger and chicken. Cook over medium-high heat until the sugar melts and the onion mixture and chicken begin to brown, about 15 minutes.
Add the remaining onion, the chili peppers, lemon grass, curry powder, soy sauce, fish sauce and coconut milk. Stir, reduce the heat to medium-low, cover, and cook until the chicken is no longer pink at the center, about 10 minutes. Remove the lid and simmer (adjusting the heat if necessary) until the sauce thickens and the chicken is tender, about 10 minutes more.
Marinated lemon grass beef skewers (Bo Nuong Xa) - Jan 9, 2010
Serves 6
Ingredients
* 2 teaspoons white sugar
* 2 tablespoons soy sauce
* 1 teaspoon ground black pepper
* 2 cloves garlic, minced
* 2 stalks lemon grass, minced
* 2 teaspoons sesame seeds
* 1 1/2 pounds sirloin tip, thinly sliced
* skewers
* 12 leaves romaine lettuce
* fresh cilantro for garnish
* fresh basil for garnish
* fresh mint for garnish
* thinly sliced green onion for garnish
Directions
1. In a medium bowl, mix the sugar, soy sauce, pepper, garlic, lemon grass, and sesame seeds. Place the meat in the dish, and stir to coat. Cover, and refrigerate for 4 hours.
2. Preheat grill for high heat. Discard marinade, and thread meat onto skewers accordion style.
3. Brush grill grate with oil, and discard marinade. Arrange skewers on the grill. Cook 5 minutes per side. Serve hot from skewers, or remove from skewers and serve on lettuce leaves. Garnish with cilantro, mint, basil, and sliced green onions.
Ingredients
* 2 teaspoons white sugar
* 2 tablespoons soy sauce
* 1 teaspoon ground black pepper
* 2 cloves garlic, minced
* 2 stalks lemon grass, minced
* 2 teaspoons sesame seeds
* 1 1/2 pounds sirloin tip, thinly sliced
* skewers
* 12 leaves romaine lettuce
* fresh cilantro for garnish
* fresh basil for garnish
* fresh mint for garnish
* thinly sliced green onion for garnish
Directions
1. In a medium bowl, mix the sugar, soy sauce, pepper, garlic, lemon grass, and sesame seeds. Place the meat in the dish, and stir to coat. Cover, and refrigerate for 4 hours.
2. Preheat grill for high heat. Discard marinade, and thread meat onto skewers accordion style.
3. Brush grill grate with oil, and discard marinade. Arrange skewers on the grill. Cook 5 minutes per side. Serve hot from skewers, or remove from skewers and serve on lettuce leaves. Garnish with cilantro, mint, basil, and sliced green onions.
Friday, January 8, 2010
Vietnamese Cold Spring Rolls (Goi Cuon rolls, ap) - Jan 9, 2010
Yields about 24 rolls
Ingredients:
1 package clear edible rice paper sheet
1/2 lb cooked chicken
1/2 lb cooked small shrimp (, peeled, deveined, halved)
1 bunch fresh cilantro leaves
1 bunch fresh mint leaves
1 head leafy lettuce, washed and separated into leaves
1 cucumber, peeled and cut into very,very thin strips
1 cup fresh bean sprout, optional
1 package vermicelli rice noodles, prepared according to package directions
hoisin sauce, to taste
chopped peanuts
nuoc nam (vietnamese spicy fish sauce
Directions
*Note: Please be sure to get the correct spring roll rice papers- these are not the same as wonton/eggroll wrappers, which must be cooked.
Look for edible rice paper wrappers, rice noodle vermicelli, and hoisin sauce in Asian markets.
Ingredients:
1 package clear edible rice paper sheet
1/2 lb cooked chicken
1/2 lb cooked small shrimp (, peeled, deveined, halved)
1 bunch fresh cilantro leaves
1 bunch fresh mint leaves
1 head leafy lettuce, washed and separated into leaves
1 cucumber, peeled and cut into very,very thin strips
1 cup fresh bean sprout, optional
1 package vermicelli rice noodles, prepared according to package directions
hoisin sauce, to taste
chopped peanuts
nuoc nam (vietnamese spicy fish sauce
Directions
- Have all meats precooked and cold and the rice noodles prepared already (the noodles should be white, long and at room temp).
- Make sure all veggies and herbs are cleaned, dried, and set out before you start.
- Dip a sheet of rice paper wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.
- On one edge, lay a small handful of noodles, a few strips of meat, some shrimp, some cilantro and mint leaves, a lettuce leaf, some cucumber strips and bean sprouts, all to taste but don't overstuff.
- Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split.
- These rolls will be thicker than the typical Chinese-style fried eggrolls.
- Combine a few spoonfulls of hoisin sauce with some chopped peanuts to use as a dipping sauce (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets).
- Serve immediately- these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve (store any extra unassembled fillings in fridge and roll later).
*Note: Please be sure to get the correct spring roll rice papers- these are not the same as wonton/eggroll wrappers, which must be cooked.
Look for edible rice paper wrappers, rice noodle vermicelli, and hoisin sauce in Asian markets.
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