All those xmas festivities were quite exhausting this year mostly because they happened far away from home and we covered more than thousand miles in the last two weeks. So the theme for the dinner back home was light, quick and spicy (to perk us up). This thai dish from The Dancing Shrimp book perfectly fitted the bill though i bastardized the recipe quite a bit.
Archive for December, 2007
It came out so good – i didn’t have chayotes and green beans used in both recipes and was too lazy to go out for shopping again so steamed some fingerlings instead and they worked perfectly well. The recipes called for hoja santa and epazote – i happened to have both in dry form and with the permission of Martinez this is what i used.
The break from cooking with Lidia didn’t last long – there were couple of duck legs in the fridge begging to be made into her long cooked duck sugo. She suggests to serve it with fresh pappardelle but i’m still intimidated by making pasta from scratch so decided to prepare some spaetzle instead.
Yesterday took a short break from cooking from Bastianich and made a quick dish of mussels in habanero and chorizo broth. Very simple – sauteed some crushed garlic and white parts from a bunch of scallions, added thinly sliced dry chorizo (palacios), then some home made chicken stock and a very flavorful habanero sauce from Whole Foods. Cooked mussels in this broth and served with black beans, avocado and sole slaw.
I was tempted by this dish from Lidia’s Italy for quite some time but was a bit hesitant about the whole business of palm rolling the pasta. And then couple of days ago i stumbled on some excellent hen of the woods mushrooms and makarunia became a reality. Very easy and very tasty – pasta strands were so nicely chewy. And the recipe is actually available online from many sources.
Tonight i made one more great dish from Lidia’s Italy – sausages with fennel and olives. Very simple – vegetables and meat are skillet-cooked separately and then together – the technique Lidia employs to great success in many of her recipes. The flavor is deep and silky.
When i cooked fennel before it was always thinly sliced and not cut in chunks as today – the texture is actually quite different…