Panang Curry - Serves 3- 4

INGREDIENTS:

• 1 lb. chicken pieces, breast, thigh or drumsticks - sliced
• 3 tomatoes, cut into wedges
• 1 red bell pepper or sweet red pepper, cut into wedges
• 2 kaffir lime leaves
• 1/2 loose cup fresh Thai basil leaves (roughly chopped)

CURRY SAUCE:

• 4 Tbsp tomato paste
• 1 small onion, wedges
• 1 thumb-size piece galangal, diced
• 3 cloves garlic
• 1 Tbsp soy sauce
• 1/2 Tsp dark soy sauce
• 2 Tbsp fish sauce
• 1 Tsp shrimp paste
• 1 Tbsp paprika
• 1 Tbsp chili powder
• 1/2 Tsp ground coriander
• 1/2 Tsp cumin
• 1-2 red chili (or jalapeno), minced, OR 1/2 to 1 tsp. cayenne pepper or chili flakes to taste
• 1/2 Tsp turmeric
• 1/2 Tsp cinnamon
• 1/8 Tsp nutmeg
• 1/8 Tsp ground cloves
• 1 - 15oz coconut milk
• Juice of 1/2 lime

Steps:

1. Prepare the curry sauce by placing all sauce ingredients in a food processor. Process well.
2. Pour sauce into a wok/deep pan and heat it up to a slow boil.
3. Add the chicken plus lime leaves. Mix well and cook the meat until about 75% cooked.
4. Add the tomatoes and peppers. Continue to cook for 5 – 10 minutes.
5. Serve Hot! Over jasmine rice and top with a sprinkle of fresh Thai basil leaves.

Massaman Curry (w/cucumber in vinegar) - Serves 2

Adapted from: ThaiTable.com

Ingredients (Curry):

• 1/2 - 1 lb Meat (Chicken or Beef)
• 1 cup Potatoes
• 1 cup Onion (Pearl Onions work best)
• 1/4 cup Cashew
• 1 can (15oz) Coconut milk
• 2 tbsp Massaman Curry Paste
• 2 leaves Bay Leaf
• 1 Cinnamon Stick
• 2 pinches Cardamom
• 1/2 tbsp Salt
• 3 tbsp Sugar
• 2 tbsp Tamarind Paste

Ingredients (Cucumber in Vinegar):

• 1 cucumber (quartered and thinly sliced)
• 1 jalapeno (halved and thinly sliced)
• 2 shallots (thinly sliced)
• 1/4 cup Sugar
• 1/3 cup White Vinegar
• 1/3 cup H₂O

Directions:

1. Mix all "Cucumber in Vinegar" ingredients into sealed serving container and refrigerate for at least one (1) hour prior to serving
2. Prepare mise en place for the curry
• 1" cubes or chunks are ideal for the following ingredients:
• potato
• onion
• meat
3. Heat coconut milk and massaman curry paste in a pot over medium/low heat.
• Break up the paste and mix well into the coconut milk. 
• Stir constantly to keep mixture from sticking. 
4. Once you see the red oil bubbling, add the meat and stir.
5. Add 1/2 cup water and stir to thoroughly cover the meat.
6. Add the rest of the ingredients (e.g., bay leaf, cinnamon stick, cardamom, salt, sugar, tamarind), except for potatoes, onions, and cashew. Stew for 1/2 hour or until meat is tender.
7. Add potatoes, onion, and cashew. Stew for at least 1/2 to 1 full hour.
8. Serve with the chilled cucumber in vinegar.

Pad See Ew (Thai Stir Fry Noodles) - Serves 2

Adapted From: RecipeTin Eats at http://www.recipetineats.com/thaistirfriednoodlespadseeew/


Ingredients:

• 8oz Rice Noodles (recommend fresh - wide cut)
• Sauce
• 2 tbsp Dark Soy Sauce
• 2 tbsp Oyster Sauce
• 2 tsp Soy Sauce
• 2 tsp White Vinegar
• 2 tsp Sugar
• 2 tbsp H₂O
• Stir Fry
• 2 tbsp Vegetable Oil
• 2 cloves Garlic
• 1 cup (~5oz) Chicken thighs or other chicken parts (Boneless and Skinless) cut into bit sized pieces
• 2 large Eggs
• 4 cups Gai Lan, separate leaves from stems

Directions:

1. Prepare noodles (wide cut).
2. Mix together the sauce ingredients and set aside.
3. Heat oil in wok. Add garlic and stir until just turning golden.
4. Add the chicken and gai lan stems. Fry for about 1 minute.
5. Move all ingredients to one side of the wok, crack the eggs and lightly mix. Allow eggs to cook untouched. Slight char is desirable for optimum flavor.
6. Add the noodles, gai lan leaves, and the sauce. Fold gently to combine. Ensure that the sauce covers the noodles evenly and to caramelize. Once the leaves begin to wilt, you should plate the meal.
7. Serve immediately.

Mango/Lime and Raspberry/Vanilla Mousse - Serves 8

Adapted from: Food52 / Babette Feast (May 9, 2012)

Ingredients

Mango/Lime Mousse

1 ½ cups mango (fresh & ripe)

1 lime (zest and juice)

7 tablespoons sugar (4+1+2)

1 cup heavy whipping cream

1 ½ packets gelatin powder

¼ cup water

                                    

Raspberry/Vanilla Mouse

1 ½ cups raspberry (fresh)

1 vanilla pod

8 tablespoons sugar (5+1+2)

1 cup heavy whipping cream

1 ½ packets gelatin powder

¼ cup water

Directions:

Bloom the gelatin. Using two (2) bowls, place ¼ cup of cold water into each bowl. Then sprinkle in 1 and ½ packets of gelatin powder into each bowl. Key is to sprinkle and mix to avoid clumping. Let each bowl rest to ensure the gelatin completely blooms (about 5 minutes).

Prepare the Mango/Lime Mousse

a.     In a food process puree the mango, 4 tbsp sugar, lime juice and zest.

b.    In a small pan boil ¼ cup water with 1 tbsp sugar. Allow syrup to boil for 1 or 2 minutes. Add to the bloomed gelatin mixture and stir until completely dissolved (about 5 minutes).

c.     Beat 1 cup whipping cream with 2 tbsp sugar until it forms hard peaks (about 5 to 7 minutes) by hand.

d.    Add the gelatin mixture to the mango puree and process. Put the puree in a bowl and add the whipped cream, folding it gently. (key, don’t wash the bowl. Reuse it for the raspberry mousse)

e.     Pour the mango mixture in the mold of your choice or in individual glasses so that it comes halfway. Freeze for 15 minutes to allow it to set. Go finish the raspberry mousse.

Prepare the Raspberry/Vanilla Mousse

a.     Open the vanilla pod and scrape the inside. Add to the bowl where you will whip the cream.

b.    In a small pan boil ¼ cup water with 1 tbsp of sugar and the scrapped vanilla pod. Allow the syrup to boil for 1 or 2 minutes and set aside to infuse for an additional 5 minutes. Remove the vanilla pod. Add to the bloomed gelatin mixture and stir until completely dissolved (about 5 minutes).

c.     Process the raspberries with 5 tbsp sugar.

d.    Beat 1 cup whipping cream with scrapped vanilla and 2 tbsp sugar until it forms hard peaks (about 5 to 7 minutes) by hand.

e.     Add the gelatin to raspberry puree and process. Put the puree in a bowl and add the whipped cream, folding it gently.

f.     Check the mango mousse and if it is already stiff, gently pour the raspberry mousse to fill the mold. Freeze for about 15 minutes.

Continue the setting process by refrigerating for 12 hours.

To serve:

a.     Unmold the mousse or serve in glass – working quickly, dip the mold just to the rim in warm water (about 10 seconds). Lift from water, hold upright, and shake slightly to loosen the gelatin mold.

b.    Decorate with fresh raspberries and some mint leaves.

Vietnamese Grilled Meat (Thit Nuong) Marinade - Serves 4

Adapted from the Ravenous Couple

Serves 4

INGREDIENTS
1/4 cup minced or thinly sliced lemongrass
2-3 cloves garlic, minced
2-3 shallots, minced.
1/4 cup sugar
1 tbs ground pepper
2 tbs fish sauce

3 tbs sesame oil

1 tbs thick or sweet soy sauce (use caramel sauce if unavailable)
1.5 lb pork butt or shoulder (NOT lean), OR beef sirloin or cheaper cut.

EQUIPMENT
8-10 Bamboo skewers

DIRECTIONS

Thinly slice the meat just under 1/4 inch or so (not too thin as you do not want it to dry out when grilled; do not use lean pork as it could dry.)

In a large mixing bowl, combine the lemongrass, shallots, garlic, sugar, fish sauce, pepper, dark soy sauce, and sesame oil.  Mix in the meat and coat well.  Marinate for at least 1.5 hours (up to overnight).

Soak the bamboo skewers for about 30 minutes.  When ready, thread the meat on the skewers.

Grill the meat until cooked (some charring is okay), about 7-9 minutes total.

Cocktail - Bee's Sneeze with Egg White - Serves 2

Adapted from: Jojotastic.com and Coohills Denver

Difficulty: 1

EQUIPMENT
Saucepan
Shaker

HONEY SIMPLE SYRUP INGREDIENTS & DIRECTIONS

• 1/2 cup honey
• 1/2 cup water 
• 4 to 8 Whole peppercorns
• Optional: A lavender sprigs or a few buds

1. Heat water, honey, and peppercorns (and lavendar if used) in a saucepan until the honey has basically thinned and dissolved, almost to a boil. 
2. Take off the heat and cool.
3. Strain out the peppercorns and sprigs.

COCKTAIL INGREDIENTS & DIRECTIONS

• 4 oz gin (Aviation or Lee Spirits preferred)
• 2 oz honey simple syrup
• 2 oz lemon juice
• Optional: 1 oz fresh egg whites 
• Ice
• Freshly cracked pepper

1. Combine all ingredients in a shaker EXCEPT ice and pepper. Shake hard for one minute.
2. Add ice to the shaker and shake for 30 more seconds.
3. Pour into a glass, and grate some pepper on top.

Matcha Green Tea Pound Cake

Adapted From: The Vintage Mixer

Ingredients (adj. for high altitude)

• 1/4 cup coconut oil
• 1 cup (less 1 tbs) C₁₂H₂₂O₁₁
• 2 large eggs
• 1/2 cup almond milk
• 1 cup flour
• 1 tbsp matcha green tea powder
• 3/4 tsp baking powder
• 1/4 tsp salt

Directions

1. Preheat over to 350 degrees. Spray/grease loaf plan well.
2. Using a mixer, cream together the coconut oil and sugar.
3. Add almond milk and eggs, beat until well combined.
4. In a separate bowl mix the flour (sifted), match powder, baking powder, and salt. Add flour mixture to egg mixture and blend until smooth.
5. Pour batter into prepared load pan and bake for 45-50 minutes or until golden brown on the outside and a toothpick comes out clean.

Shredded Beef Tacos - Serves 4 - 6

Adapted from: KatherineMartinelli.com

Difficulty: 2

EQUIPMENT
Heavy pot or Dutch oven
Tongs

INGREDIENTS

• 2 lb chuck roast, beef brisket, or stew meat
• 3 cups warm water
• 1 chile chipotle, roughly chopped
• 3 cloves garlic, roughly chopped
• 2 tablespoons tomato paste
• 1 tablespoon garlic powder
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon cinnamon
• Salt and pepper

DIRECTIONS

1. Put the beef in a heavy-bottomed pot or Dutch oven.
2. In a separate bowl, mix together the water with the rest of the ingredients until dissolved. Pour over the beef. Bring to a boil, cover and lower the heat.
3. Simmer for 2-3 hours, until beef can be easily shredded with two forks. Remove beef from pot with a slotted spoon and shred with two forks.
4. Meanwhile, set the pot with the braising liquid over medium-high heat and simmer until reduced to about 1 cup. Pour over the shredded beef and mix.
5. Serve the shredded beef in tacos, burritos, enchiladas, or whatever else you want.

Pasta with Creme Fraiche & Gremolata - Serves 4

Adapted from: PureWow

Difficulty: 2

EQUIPMENT
Large pot
Tongs

GREMOLATA INGREDIENTS (Gremolata is optional)

• 1 cup loosely packed flat-leaf parsley* leaves, finely chopped
• 1 garlic clove, minced
• Zest of 1/2 lemon

PASTA & SAUCE INGREDIENTS

• 1/2 lb dried fettuccine or papardelle
• 1/2 cup creme fraiche
• 2 Tbsp EVOO, plus more for garnish
• 2 tsp lemon juice
• 2 oz grated Parmesan Cheese (about 1 cup), plus more for garnish
• 1/2 tsp red pepper flakes (optional)
• Salt and freshly ground Pepper to taste
• Garnish: More flat-leaf parsley

*If you don't have parsley in the house, fresh basil, oregano, or thyme could work

DIRECTIONS

1. Make the gremolata by combining parsley, garlic, and lemon zest in a small bowl (you will have about 1/4 cup.  Mix with a small spoon.  Set aside.
2. Bring large pot of water to a boil.  Salt generously.  Add the pasta and cook until al dente, usually 8 to 10 minutes.
3. Meanwhile, in a large bowl, whisk the creme fraiche with olive oil and lemon juice until combined. Add the parmesan, pepper flakes, and gremolata.  Mix until combined.
4. When the pasta is cooked, transfer it directly to the bowl with the sauce (tongs are best).  Toss the pasta until coated evenly.  If sauce is too thick, add pasta water 1 Tbsp at a time to thin it as needed.  Season with salt and pepper.
5. Transfer to a large serving bowl or divide among 4 plates.  Garnish with additional Parmesan, drizzle of olive oil, and parsley.  Serve immediately.

Creme Fraiche Dressing - Serves 4

Difficulty: 1

INGREDIENTS

• 3 Tbsp whole grain or Dijon mustard
• 1/2 cup creme fraiche
• Juice from 1/2 lemon 

DIRECTIONS

1. In a small bowl, combine mustard, creme fraiche, and lemon juice (taste as you go).  Stir well to combine.
2. Best drizzled over grilled or roast asparagus 

Idea: Drape prosciutto over a platter, top with grilled asparagus, top with a fried egg, and drizzle the sauc over the whole thing.

Vietnamese Congee (Chao Ga) - Serves 8

Adapted from: theWorkTop and Chowhound




  Difficulty: 3 (time-consuming)

Approximately 2 to 3 hours, depending on how flavorful you want the stock

Equipment: Stock pot or other large pot

INGREDIENTS

• 1.5 - 2 lb bone-in chicken parts, like whole thighs, drums, etc.
• 1 cup Jasmine (or white) rice 
• 4 cups OR 1 x 14oz box/can Chicken Broth (broth is optional)
• 6 cups Water (if no broth above, increase to 8 cups water)
• Ginger, peeled and chopped into at least three 1" knobs
• 2 tsp Kosher Salt if using low sodium broth, or to taste
• 1 stalk Lemongrass (optional, use leftover)
• Optional Garnishes: 6 Scallions, sliced into rounds; handful of fresh Cilantro, chopped; fresh lime; freshly cracked Black Pepper; dried fried Shallots

DIRECTIONS

1. Rinse and drain the rice; add to a heavy stock pot.  Add water, broth, ginger, and chicken.
2. Bring to a boil but immediately reduce heat to Medium Low.  Simmer, covered or uncovered (play with it) for about 40 minutes (no more than 1 hr)
3. Stir occasionally and skim off the scum and fat buildup with a large flat spoon (discard the scum)
4. Remove chicken from the pot and allow the pieces to cool. Shred the meat and discard the bones.
5. Remove the ginger from the pot.
6. Add the shredded chicken back into the congee and mix well. Add salt.
7. To serve, ladle into individual bowls.  Top with scallions and cilantro.  Add freshly ground pepper, lime juice, and fried shallots as desired.

Stuffed Figs with Prosciutto - Serves 4

From: GardenBetty.com

INGREDIENTS

• 12 large figs
• 2 oz creamy goat cheese 
• 4 oz prosciutto 
• 1/8 cup extra virgin olive oil
• 2 tbsp honey

DIRECTIONS

1. Preheat the oven to 400.  
2. Wash and de-stem the figs, then make an X-cut from the top of each fig to about three-quarters of the way down (do NOT cut through the figs completely).  Slightly pull the X apart to prepare for stuffing.
3. Fill each fig with a spoonful or knife-swipe of goat cheese.
4. Wrap a strip of prosciutto around each fig.  Arrange the figs in a shallow baking dish.
5. In a small cup, whisk together olive oil and honey until well blended.  Dribble the sauce evenly over the stuffed wrapped figs.
6. Bake for 10 minutes.  The cheese should be oozy and the figs juicy.
7. Top with freshly cracked pepper and serve!