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Entries in cooking (2)

Friday
Feb022018

Andy Ricker's Drinking Food of Thailand

I wondered what type of book this was; the Drinking Food of Thailand.  I was a little unsure until I starting flipping the pages of the book.  But I knew, with Andy Ricker at the helm that I could be in for a treat.  And a treat it was!  There are chapters on snacks, soups, chile dips, fried foods, grilled foods, salads, stir-fries, late-night and morning food, and finally, sundry items.-chile

Over the past couple of years, my taste buds have changed and I find myself craving spicy foods.  So, I got lucky with this book.  There’s even a recipe for a salt-chile dip.  The recipe calls for green mangos but I believe I will sprinkle this spice on many items…pineapple, apple, steamed veggies….

Another great feature of this book, once when I love, is that there are little stories sprinkled through-out.  This makes a book special to me as I can learn what inspired the person to include a recipe.  And in this case, gives me a taste of Thailand (pun intended).

Many of the recipes require a lot of ingredients, which builds the flavor profile of the dish.  Once an ingredient is purchased, it can be used many times over with the other recipes.  I look forward to spending time cooking from this book, although I’m going to have to work my courage up to make and eat the pig’s brains in banana leaf but I would eat the grilled pig’s tail.  

Thursday
Dec282017

Kristen Kish cooking

Kristen Kish has an interesting background.   

Orphaned in Korea and adopted by a U.S. couple, she talks of the joy that she has as an adoptee with a loving happy family.  I think her happiness shines through in her recipes and, yes, her tenacity to become the best chef possible.  Read her introduction….it resonated with me and hopefully, it will with you also.

I sat up late (too late) on the night that I received her book and devoured the entire book.  Her recipes are approachable for the home cook and, yet, offer the excitement that is often missing from Tuesday night dinner.  The books chapters include snacks, beginnings, from the sea, pasta and grains, meat, and sweet.  A snapshot of my flagged recipes include:  braised baby potatoes with pancetta, comte, and sage; Kataifi-wrapped (shredded phyllo dough) burrata with date syrup and radish salad; rigatoni with walnuts, béchamel, sage, and fried shallots; onion and gruyere tortelloni with chicken brodo; slow-roasted pork loin with Korean melon, chorizo, and Asian pear; and peach pate de fruit with rosemary sugar.  To be honest….I have many a flag in the sweet section.

Kristen also sets up her book with a techniques and terms section; she is setting us up for success right from the start.  And throughout the book are helpful photos that will guide you through pasta making.  A little suggestion:  grab a comfy seat on the sofa, wrap yourself in a blanket, and peruse this book with some little colorful flags and mark the recipes that you look forward to making