Thai something (need to get full name) in Niles, Milwaukee, off of Touhy
- deep fried catfish salad - which is really salad with a lacy catfish crouton. fresh, limey, sweet, crunch, cold, hot, and a little fatty.
- mussells with fried rice. Oh. My. God.
- dried meat sticks with jasmine rice on the side. the red Sauce. yummmm!
- thai basil chicken with fried egg. the Egg. lovely. crunchy, and deep fried. (Dang, why didn't I take a picture of this stuff? Bad blogger).
- ice cream with rabutan? a nice fresh way to end the meal.
Wednesday, November 24, 2010
Melon soup
Mix and Match Melon Soup
Ingredients
Serves 8
1/2 large honeydew melon, seeds and rind removed, cut into large chunks
2 teaspoons fresh lime juice
1/4 cup Moscato d'Asti, or other sparkling wine or ginger ale
1/4 cup loosely packed mint leaves
1/2 teaspoon salt
1 cantaloupe, seeds and rind removed, cut into large chunks
1/3 cup creme fraiche, or plain yogurt
2 tablespoons honey
1 teaspoon fresh lemon juice
Directions
1.In a food processor, puree honeydew, lime juice, moscato, mint, and 1/4 teaspoon salt until smooth, about 2 minutes. Transfer to a bowl, and refrigerate.
2.Rinse out food-processor bowl. In food processor, puree cantaloupe, creme fraiche, honey, lemon juice, and remaining 1/4 teaspoon salt until smooth, about 2 minutes. Transfer to a bowl and refrigerate. Both soups can be made 24 hours in advance.
3.To serve soups, divide three-fourths of the honeydew soup among four soup bowls, and divide three-fourths of the cantaloupe soup among four other soup bowls. Garnish each serving of honeydew soup with remaining cantaloupe soup, and each serving of cantaloupe soup with remaining honeydew soup. Serve immediately.
.
Read more at Marthastewart.com: Mix and Match Melon Soup - Martha Stewart Recipes
Ingredients
Serves 8
1/2 large honeydew melon, seeds and rind removed, cut into large chunks
2 teaspoons fresh lime juice
1/4 cup Moscato d'Asti, or other sparkling wine or ginger ale
1/4 cup loosely packed mint leaves
1/2 teaspoon salt
1 cantaloupe, seeds and rind removed, cut into large chunks
1/3 cup creme fraiche, or plain yogurt
2 tablespoons honey
1 teaspoon fresh lemon juice
Directions
1.In a food processor, puree honeydew, lime juice, moscato, mint, and 1/4 teaspoon salt until smooth, about 2 minutes. Transfer to a bowl, and refrigerate.
2.Rinse out food-processor bowl. In food processor, puree cantaloupe, creme fraiche, honey, lemon juice, and remaining 1/4 teaspoon salt until smooth, about 2 minutes. Transfer to a bowl and refrigerate. Both soups can be made 24 hours in advance.
3.To serve soups, divide three-fourths of the honeydew soup among four soup bowls, and divide three-fourths of the cantaloupe soup among four other soup bowls. Garnish each serving of honeydew soup with remaining cantaloupe soup, and each serving of cantaloupe soup with remaining honeydew soup. Serve immediately.
.
Read more at Marthastewart.com: Mix and Match Melon Soup - Martha Stewart Recipes
Summer Melon Soup with Crab
Summer Melon Soup with Crab
Ingredients
1 medium shallot, minced
2 tablespoons snipped chives
3 1/2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 pound jumbo lump crabmeat
Salt and freshly ground white pepper
2 tablespoons water
2 tablespoons sugar
4 cups cubed cantaloupe or muskmelon
Directions
1.In a medium bowl, stir the shallot and chives into 2 tablespoons of the lemon juice. Whisk in the olive oil and fold in the crab. Season with salt and white pepper.
2.In a small saucepan, boil the water with the sugar. Transfer to a blender and let cool. Add the melon and the remaining lemon juice, season lightly with salt and puree.
3.Mound the crab in the center of 4 shallow bowls. Pour the soup around the crab and serve right away.
Make Ahead
The melon soup can be refrigerated overnight.
Notes
One serving 271 cal, 9 gm fat, 1.3 gm sat fat, 24 gm carb, 1.5 gm fiber. .
Ingredients
1 medium shallot, minced
2 tablespoons snipped chives
3 1/2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 pound jumbo lump crabmeat
Salt and freshly ground white pepper
2 tablespoons water
2 tablespoons sugar
4 cups cubed cantaloupe or muskmelon
Directions
1.In a medium bowl, stir the shallot and chives into 2 tablespoons of the lemon juice. Whisk in the olive oil and fold in the crab. Season with salt and white pepper.
2.In a small saucepan, boil the water with the sugar. Transfer to a blender and let cool. Add the melon and the remaining lemon juice, season lightly with salt and puree.
3.Mound the crab in the center of 4 shallow bowls. Pour the soup around the crab and serve right away.
Make Ahead
The melon soup can be refrigerated overnight.
Notes
One serving 271 cal, 9 gm fat, 1.3 gm sat fat, 24 gm carb, 1.5 gm fiber. .
Wednesday, June 23, 2010
Eating with Melanie and Adrian
La Vie, San Francisco - Salt and pepper crab - satisfying. Bits and pieces good with the garlic noodles. My personal best in cracking crab. Big whole chunks. Tamarind crab - tasty, but sauce overpowers crab taste. Better with rice. Priced a little higher than thought, $130 for 3.
Kirala, Berkeley - nicely Japanese in all the right ways. Portions on the American side. Vegetable tempura, lacy. Cha soba, with raw quail egg. Prices reasonable, about $80 for 4.
La Costa, Oakland - perfect combo - the cerviche tostada (fresh), the carne asada torta with avocado and mayo (fatty), and cocktel (seafood gaspacho $13 - fresh). For $20 something, pretty amazing.
Zuni chicken - love the currant-scallion-garlic-pine nuts combo with bread in chicken juices. The salty crispy skin. So wrong, so good. Great picnic food. Made individual boxes. Need to shorten the book's dense instructions.
Drunken chicken - poached in scallions and ginger. The let cool over night (out of the refrig - odd, yes, but no problems), add Chinese wine. Third day -- very nice. Clean, delicate.
Mimolette cheese (sort of French cheddar that looks like cataloupe rind), plus nori and white bread. Good. Decent. Maybe repeatable. A combination I got from a Japanese cookbook. May need tweaking to move above average.
Mendocino honey mustard. Nicely balanced, heat, some sweetness. Great with bread. Great for dipping Aidells mini chicken sausages. For $4 something, amazing.
Kirala, Berkeley - nicely Japanese in all the right ways. Portions on the American side. Vegetable tempura, lacy. Cha soba, with raw quail egg. Prices reasonable, about $80 for 4.
La Costa, Oakland - perfect combo - the cerviche tostada (fresh), the carne asada torta with avocado and mayo (fatty), and cocktel (seafood gaspacho $13 - fresh). For $20 something, pretty amazing.
Zuni chicken - love the currant-scallion-garlic-pine nuts combo with bread in chicken juices. The salty crispy skin. So wrong, so good. Great picnic food. Made individual boxes. Need to shorten the book's dense instructions.
Drunken chicken - poached in scallions and ginger. The let cool over night (out of the refrig - odd, yes, but no problems), add Chinese wine. Third day -- very nice. Clean, delicate.
Mimolette cheese (sort of French cheddar that looks like cataloupe rind), plus nori and white bread. Good. Decent. Maybe repeatable. A combination I got from a Japanese cookbook. May need tweaking to move above average.
Mendocino honey mustard. Nicely balanced, heat, some sweetness. Great with bread. Great for dipping Aidells mini chicken sausages. For $4 something, amazing.
Thursday, June 17, 2010
Monterey-ish
Afonsos -- artichoke enchiladas, $8.95 + quirky Romanian waitress.
Moss landing Inn, Whole Enchiladas - Chicken Chipolte soup -- recommended by bartender at Mike's.
Moss landing Inn, Whole Enchiladas - Chicken Chipolte soup -- recommended by bartender at Mike's.
Sunday, May 23, 2010
Next project: limoncello
Ingredients
- 10 lemons
- 1 (750-ml) bottle vodka
- 3 1/2 cups water
- 2 1/2 cups sugar
Directions
Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
Sunday, April 4, 2010
Tumeric
Whole wheat pancakes with almonds, dried cranberries, and tumeric. Crunchy like cornmeal, and slightly savory, even with maple syrup and butter. Next time - spike with diced up ham. Wild card - dried shrimp, or the dried little fishies from the Korean market -- green onion.
Discovered a couple weeks ago -- full moon, 4 am, that I have two bottles of tumeric. One unopened. So earlier this week -- mini hamburgers with garlic, parsley, chopped up napa cabbage, and tumeric.
Discovered a couple weeks ago -- full moon, 4 am, that I have two bottles of tumeric. One unopened. So earlier this week -- mini hamburgers with garlic, parsley, chopped up napa cabbage, and tumeric.
Subscribe to:
Posts (Atom)