5. – The Boston Globe ‘Curries’ Runs a Savory Gamut “Recently, there’s been an explosion of Indian food memoirs, “modernized” Indian cookbooks, and Indian home-cooking collections. This summer heralds the arrival of Raghavan Iyer’s magisterial “660 Curries,” which has the unique distinction of being the best three-pound paperback cookbook I’ve seen.”
4. – The Dallas Morning News Tex-Mex Lovers, Chefs Take Precautions in Salmonella Scare “The latest food scare headlines are a machete into the heart of Tex-Mex cuisine. Bad enough when the recent salmonella outbreak was blamed on tomatoes, but now federal authorities are worried about all the ingredients in fresh salsa and pico de gallo. So what’s a scared chip-dipper to do?”
3. – The New York Times Save Room for the Truck “It must the thrill of the chase. How else to explain New Yorkers’ infatuation with sweetmobiles, food trucks that are zipping around the city, tantalizingly loaded with crème brûlée, cookies, ice cream and freshly baked waffles — but often maddeningly hard to find?”
2. – The LA TImes Thomas Keller to open Bouchon bistro in Beverly Hills “Southern California food lovers wanting a taste of chef Thomas Keller’s food will no longer have to travel to Las Vegas, New York or the Napa Valley. The city of Beverly Hills gave final approval Tuesday night on a deal that will bring a local restaurant from the only American chef with two 3-star establishments.”
1. – The San Francisco Chronicle Kitchen Essentials: 10 Techniques every cook should know “Trained chefs fold fearlessly, braise boldly, and temper without trepidation. These are the sorts of kitchen techniques that shape the pros’ culinary language. Yet, these same techniques can panic less-practiced cooks, many of whom, with the economy stumbling, are spending more time poring over cookbooks and less time eating out. We’re here to help. Today, we’re offering a crash course for novices – a refresher session for more experienced cooks – highlighting 10 essential techniques. Mastering these will ease everyday kitchen chores and help you tackle more advanced recipes.”
The true origin of this dish is debatable. Some will tell you it comes from the Shan State of Burma, while others say it arrived in Thailand with Muslim traders from Yunnan. Whatever the origin, this dish is delicious and easy to make (once you’ve made your red curry paste). The recipe is traditional made with beef, though I’ve used chicken here as it was what I had in the fridge. Chinese egg noodles can be found at most Asian groceries. They come in one pound packages and the noodles look similar to linguine noodles. (Click below for a photo of the restaurant where we first experienced the delightful Khao Soi!)
Khao Soi (Chiang Mai Curry Noodles)
3 cloves of garlic, minced
1 tsp ground turmeric
1 tsp salt
1 tbsp red curry paste (homemade is best, but you can use store bought paste also)
1 tbsp peanut oil
3 cups canned coconut milk (reserve 1/2 cup of the thickest milk in a separate container)
2 chicken breasts, cut into chunks
1 tbsp sugar
1 cup water
2 tbsp fish sauce
1 tbsp fresh lime juice
peanut oil (for frying crispy noodles for topping)
1 pound Chinese egg noodles (some reserved for frying)
1/2 cup minced shallots
1/2 cup chopped scallions
1 lime, cut into wedges
a couple of birds eye chilis
While in Chiang Mai this week, I had the best Thai food I have ever eaten!
Our driver (whom we hired to drive us everywhere for an entire day for $50) took us here for lunch. The Thai culture is really interesting in that your driver takes you to a place owned by his friends (or Thais) and then he gets to eat in the back for free for bring you to the restaurant (this is also true of stores, where he gets a kickback for taking you there – I know, totally uncool, but how it works). Anyways, this place he took us to for lunch was incredible! The place (Khao Soil Lamduanta) was full of Thais (always a good sign) and the menu had no English.
My other fabulous find at the Metropolitan Cooking and Entertaining Show this past weekend was Curry Simple.
Specializing in sauces better than the ones you can get in most Thai restaurants in the states, Curry Simple’s sauces are actually made in Thailand where the freshest coconut milk and spices are available. After just one bite of the green curry at the show, I knew I needed a serious supply of their product. My favorite is the spiciest of their curries, which is the green curry – available for purchase on their website here.
I whipped up a little stir-fry of chicken and veggies for dinner last night, then threw in the green curry and sauteed for just a couple of minutes. The result was a delicious and healthy dinner that took less than 20 minutes to make.
If you are a lover of Thai food, as I am, check them out!