Thai Coconut Ginger Soup

I hosted "ladies night" last night and decided to try a new recipe that took me a bit out of my comfort zone. I rarely cook thai food...chinese yes, but thai, no. Normally, when I scan a recipe for potential use, I look at the ingredients to see if I have to purchase a bunch of items and at the prep time. The only ingredient that stood out to me was lemongrass. I didn't think my local grocery store would carry lemongrass, and in deed, I was correct. I had to truck it over to the new specialty grocery store downtown to look for it. As for prep time and cooking time, they both seemed feasible for a week night. I did boil a few chicken breasts the night before to save some precious gossip time with the girls. I love experimenting with new recipes- the anticipation of its success is the best part.

INGREDIENTS
· 14 oz can of lite coconut milk
· 1/2 cup water
· 3 stalks of lemongrass (cut in half and bruised)
· 6 tbsp. of fish sauce
· 1/3 cup of fresh lime juice
· 1 inch piece of fresh ginger (sliced)
· 2 tbsp. of sugar
· 2 tbsp. of hot and sour soup mix
· 2 tbsp. of red chili paste
· cilantro
· green onions (chopped)
optional
· 15 oz. can drained straw mushrooms
· 1 lb. of cubed chicken breast/ shrimp/ tofu (all cooked prior)
· 8 oz. bean sprouts
(I also added 1 1/2 cups of chicken broth to extend the recipe. This soup only serves 3 to 4 and I needed to serve 5 to 6)

INSTRUCTIONS
· In a large pot, combine the coconut milk, water, lemongrass, fish sauce, lime juice, ginger, and sugar. Bring to a boil, reduce and simmer for about 15 minutes.
· Then, add the hot and sour soup mix and red chili paste. Stir well.
· Add additional items. (your choice of protein and veggies) I added bean sprouts and cooked chicken breast.
· Simmer for an additional 10 minutes. Remove lemongrass and ginger before serving.
· Garnish with cilantro and green onions.
· Serve over rice.

*Disclaimer*
While cooking the soup, you will notice that is smells strange...a little like feet. But do not fret! It tastes nothing like this. I think when all of those flavors are cooking down, the scent is strong...but in the soup, they are delightful.

This soup has such a complex flavor. It is sweet from the coconut, ginger, and sugar; sour from the lime juice. The infused lemongrass and ginger are quiet but still noticeable. There is definitely a kick from the chili sauce. It was a hit and I will be preparing this again soon because it is waist friendly!

Enjoy!
享用

Grand Street Cafe

JJ and I always have such a hard time figuring out where we want to eat out on special occasions. For his birthday dinner, we wanted to try some place new. We have always heard that Grand St. Cafe had amazing food and when he suggested it, I was delighted. Grand St. is tucked away just east of the Country Club Plaza on the ground floor of a low-rise office building. The restaurant decor reminds me of one of my favorite classic restaurants in Charlotte, The Village Tavern. The food is much better, though. The casual, yet sophisticated surroundings really represent the food well. It is not pretentious or overly trendy. There are jagged-edged glass panels that allow you to view the busy kitchen area. We sat in a booth with plain view of the cooks in the kitchen which was kind of fun.

Looking at the menu, we began to salivate. Everything sounded delicious. We couldn't decide on one entree each, so we split three appetizers and split an entree. Our appetizer choices included Thai Style Shrimp Dumplings (in a lemongrass coconut cream), a Trio of Artisan Cheeses (with wild honey, seasonal fruit, and sunflower seed crackers) , and my favorite which was Maine Lobster Gnocchi (poached lobster and portabella mushroom in a lobster chervil cream). Our entree choice was Pan Roasted Duck Breast grilled with fig butter, a side of sweet corn souffle and butter braised green beans. The duck breast was lean and succulent. The sweet corn souffle was airy and rich and absolutely divine. We had not eaten a meal this good in a very long time. We hardly spoke the whole time because the food was so captivating. It is a bit expensive, but well worth it. I strongly suggest this restaurant if you have not been there. We plan to go back really soon.

Birthday Boy Brunch

It was my boyfriend's 31st birthday this past weekend and the morning after his big party, I decided to cook him some brunch. I assumed he needed a power breakfast to recharge, so I made him toast, fakin' bacon (turkey bacon), fruit salad and hot pepper cream cheese eggs. The fruit salad included pomegranate seeds, blackberries, and mango. For his egg scramble, I chopped up hot Italian peppers and about 2 tbsp. of cream cheese for 3 eggs. He loved it along with his gifts. For the lighter fare, I made myself a three egg white scramble with spinach, green peppers, green onions, and artichoke hearts. His looked way better...

Organic Dried Fruit with Goat Cheese and Pistachios

I tried this hors d'oeuvre for the first time at one of my friend's parties. I loved how fresh and pretty the dried apricots looked on the plate and they tasted even better. The bright orange color of the apricots with the white of the goat cheese and the pop of green from the pistachio just looked like art on a plate. I am a graphic designer so these small details appeal to me. She got the idea from a local Kansas City caterer, Moxie catering.

After purchasing some organic produce at the Santa Monica market over Christmas, I decided to incorporate my fresh finds into this dish. I used the organic dried apricots, organic dried elephant heart plums, and the pistachio nuts that we bought from the California pistachio farmer. This hors d'oeuvre is quick and easy and doesn't need a lot of preparation. They were a hit at the New Year's party as there were none left on the plate.

The lady that sold us the pistachios mentioned that they would bring us good luck in the new year to come. I am not familiar with the pistachio being a New Year's tradition, but I decided to make these anyway. Whether they will bring about good fortune or not, your taste buds will definitely think so...

INGREDIENTS
· dried apricots (or any other dried fruit)
· goat cheese
· shelled pistachio nuts

INSTRUCTIONS (super easy)
· Lay the dried fruit flat on a serving plate. Pat a small amount of goat cheese into the center of each dried fruit. Press the pistachio nuts into the goat cheese one per piece.

Happy 2009!

Black Eyed Pea Salad with Basil Dressing

Eating black-eyed peas on New Year's Day is thought to bring prosperity in the South. I searched and searched for recipes and this one seemed delightful. It is very easy to make and the longer it marinates, the better the final product tastes.

INGREDIENTS:
salad
· 3 cups canned or cooked black-eyed peas (2-15 oz. cans, drained)
· 1/4 tsp. salt
· 1/2 cup finely chopped onion
· 1/2 cup of finely chopped celery
· 1 small sweet red bell pepper, seeded and finely chopped
dressing
· 1/4 cup of cider vinegar
· 3 tbsp. chopped fresh basil
· 2 to 3 medium cloves garlic, crushed
· 1 1/2 tsp. sugar
· 1/4 tsp. freshly ground black pepper
· 1/4 tsp. salt
· 1 cup olive oil
· fresh basil or parsley for garnish

INSTRUCTIONS
· In a serving bowl, combine black-eyed peas, 1/4 tsp. salt, chopped onion, celery, and red pepper. Set aside.
· In a separate, whisk together the vinegar, basil, garlic, sugar, remaining 1/4 tsp. salt, and pepper. Gradually whisk in the oil until the dressing is well blended.
· Combine the salad ingredients with the dressing and mix well. Cover and refrigerate until chilled, at least 2 hours or overnight. Garnish with fresh basil or parsley.

Happy New Year! I hope this dish brings you good luck in 2009!

3rd Street Promenade Farmer's Market

Our last day in Santa Monica, JJ and I were finishing up our Christmas sale shopping down in the 3rd Street Promenade and came across their amazing Farmer's Market. I love the City Market here in Kansas City, but their market puts ours to shame. There was organic everything!!!...Pistachio farmers, dried fruits of all shapes, colors, and sizes, more root vegetables than I knew the names of, mushrooms of all species, exotic fruits, the list could go on. I was in heaven! We walked around in awe of the gorgeous California produce and decided to take a few things home. We bought a bag of organic salted pistachio nuts, dried apricots, and dried elephant heart plums. I cannot wait to make my New Year's Eve hors d'oeuvre with all of my market finds. I will let you know how it goes...

Happy New Year!

The City Bakery in L.A.

The City Bakery at the Brentwood Country Mart was featured in my very first blog post and lucky for me, I was able to return for the same delicious brunch dish. We decided to eat at the counter to get the most out of our breakfast dining experience. Our server immediately recognized that we were "not from there" based on how friendly we were. Supposedly, people in the Brentwood area are a little stuck up. They can serve up some good food, though. The server offered us samples of Farmer's lemonade. It is fresh squeezed lemonade with organic cream. It was very interesting and refreshing. I orderded the same dish I did in August, the poached eggs with spinach and fava beans, but JJ got Huevos Rancheros and it was just too pretty to not feature. His skillet was filled with mexican cornbread, a fried egg, and roasted scallions. The black beans and salsa are supposed to be mixed into the whole dish. There are jalapenos on the side if you are daring enough. Everything that is served in this restaurant is organic and perfect!

Mochi Ice Cream

After our Christmas Eve dinner at Daikokuya, we walked over to Mikawaya to get some Mochi ice cream for dessert. Mochi ice cream is a Japanese confection made from pulverized sticky rice for the soft dough like outer shell, with an ice cream filling. They come in a few different flavors; matcha (ground green tea), chocolate, vanilla, strawberry, pistachio, and mango. I tried a bite of everyone elses and the strawberry was my fave. The dough like outer mochi shell doesn't have that much flavor. I think its purpose is purely to house the yummy ice milk ice cream on the inside. They are a perfect size of sweet after a large meal. I must say, mochi was a delightful ending to our Japanese feast!

Tis the Season to be Jorry!

Traditionally, my mother's Christmas Eve dinner consists of stuffed calamari, which we call "boats". We cook fish on Christmas Eve to celebrate the Italian Feast of the Seven Fishes, also known as La Vigilia. First, she stuffs the body of the squid with breadcrumbs, Parmesan cheese, and egg. Then she cooks the tentacles and calamari rings in the marinara sauce to flavor it. It is my most favorite part of the holiday! When I took my boyfriend home for his first Christmas with my fam a few years ago, I was nervous about how he would react to our traditional Christmas Eve dinner. He loved them and we even took the leftovers in a cooler on our drive back home from the holiday. I look forward to it every year and now, so does JJ.

This year was a bit different, because we went to L.A. to stay with my sister over Christmas. My mom came too, but was not planning on making the boats....boo hoo! We all decided to go out to dinner on the Eve. My brother-in-law brought us to this restaurant in Little Tokyo called Daikokuya (pronounced diet-coke-ooo-yah). They serve traditional Ramen and claim to be the home of the original noodle and rice bowl. JJ ordered the traditional Ramen which included noodles, a hard boiled egg, and pork belly in a flavorful broth. I orderd a Bento box filled with sushi and other Japanese goodies. In the middle of dinner, I felt like the servers were about to break out in a rendition of 'Tis the Season to be Jorry... Fa Ra Ra Ra Ra Ra Ra Ra Ra Ra!' from A Christmas Story. It was a wonderful non-traditional Christmas Eve dinner. Sometimes it is fun to mix it up a bit!

12 Days of Christmas: Recipe # 12 Breakfast Casserole

This casserole is a hearty and delicious way to start Christmas day. To ensure that you are not slaving in the kitchen while the rest of your family is relaxing and opening presents, assemble it the night before. Once you have everything in the pan, stick the prepared casserole into the fridge overnight and then just bake it in the morning. Serve it with fresh fruit and an orange julius (read last blog). 

INGREDIENTS

1st layer
· 1 lb. grated monterey jack cheese
· 1 lb. cheddar cheese ( I use mild)
· 2 4oz. can of diced green chilies
2nd Layer
· 5 eggs
· 1 can of evaporated milk
· 1 tbsp. of flour
3rd Layer
· 1 lb. of sausage.

INSTRUCTIONS
· Mix all ingredients for the 1st layer in a bowl and then pour the mixture into the casserole dish. Mix all ingredients in the 2nd layer and then pour evenly over the 1st layer of cheese. Brown the pound of sausage distribute evenly over first 2 layers.

· Bake for 50-60 minutes in a 325 degree oven. Can be served with salsa for a kick.

Mangia!

12 Days of Christmas: Recipe #11 Orange Julius

Growing up, my mom always made the best Orange Juliuses with brunch. They are a bright start to any morning and especially Christmas morning. This frothy and sweet drink pairs well with a savory or sweet breakfast. You could even add some vodka to create a "suped-up" screwdriver.

INGREDIENTS
· 1/3 can of concentrated orange juice
· 1/2 cup milk
· 1/2 cup of water
· 2 tbsp. sugar
· dash of vanilla extract
· 2 cups of ice
· 1 orange (for garnish)

INSTRUCTIONS
· Mix well in Blender and serve in glasses with an orange slice.

Merry Christmas!

12 Days of Christmas: Recipe # 10 Morning-After Coffee Cake

I found this recipe in the Ex-boyfriend Cook Book and thought it sounded amazing. It is a perfect breakfast dish for Christmas morning with some fresh fruit. It serves many and stays fresh for a few days.

INGREDIENTS
batter
· 1 cup butter (room temp.)
· 2 cups sugar
· 2 cups flour
· 1 tsp. salt
· 3 eggs
· 1 tsp. vanilla extract
· 8 oz. sour cream
filling
· 1 cup pecans (chopped)
· 2 tsp. cinnamon
· 3 tbsp. brown sugar

INSTRUCTIONS
· Preheat oven to 325 degrees.
· Cream butter and sugar.
· Sift dry ingredients. Mix in each egg by itself, completely.
· Mix batter at slow speed while adding vanilla and sour cream.
· Pour half of the batter into a well-greased bundt pan. Add half of the filling.
· Pour the remaining batter and then top with the remaining filling.
· Bake for 65-70 minutes.

Happy Holidays!

12 Days of Christmas: Recipe # 9 Peanut Brittle

It will be hard to get through the holiday season without a sweet crunch of peanut brittle. It is super easy to make and a classic. This recipes ensures that the confection is light and airy and not at all sticky. If you decide to make peanut brittle this Christmas, make sure to stash a little on the side for you...before you know it, it will all be gone!

INGREDIENTS
· 1 cup white sugar
· 1/2 cup light corn syrup
· 1/4 teaspoon salt
· 1/4 cup water
· 1 cup peanuts
· 2 tablespoons butter, softened
· 1 teaspoon baking soda

INSTRUCTIONS
·Grease a large cookie sheet. Set aside.

·In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.

·Remove from heat; immediately stir in butter or margarine and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces. Enjoy.

Merry Christmas!

12 Days of Christmas: Recipe # 8 Cranberry Meatballs

In the spirit of Christmas, I thought I would share with you a recipe that brings cranberries to life, along with your taste buds. Normally, cranberries are used in sweet dishes, but this dish really plays with the savory side of this seasonal berry. The chili sauce and red pepper flakes really give the meatballs a little kick. This is great for seasonal parties as an appetizer or as the main course for four when paired with veggies.

INGREDIENTS
· 2 lbs. ground turkey
· 2 large eggs
· 1/3 cup dry bread crumbs
· 1 tsp. salt
· 1/2 tsp. pepper, garlic powder, onion powder, and thyme
· 2 tbsp. cooking oil
· 16 oz. can jellied cranberry sauce
· 12 oz. jar of chili sauce
· 1/4 cup of orange marmalade
· 1/2 cup water
· 1 tbsp. spy sauce
· 2 tbsp. red wine vinegar
· 1 tsp. red pepper flakes

INSTRUCTIONS
· Combine first 8 ingredients to make the meatballs. Roll into small to medium size meatballs with hands. Heat cooking oil in pan over medium heat. Cook the meatballs in the pan until fully cooked (browned on the outside). Drain oil and put aside.
· Keep the pan over medium heat and add the remaining ingredients over medium heat for 5 minutes. Add meatballs and simmer for 20 minutes, reducing heat.
· These can be transferred to a dutch oven to stay warm through out the night or just served on toothpicks.

Mangia!

12 Days of Christmas: Recipe #7 Candy Cane Cookies

One of my coworkers brought in these cookies to a work party this past week and they were absolutely delicious. Thanks, Ashley! They are super cute and festive for the holidays. They would even make great little gifts to wrap a few in a clear bag with a cute little ribbon. I bet kids would love to participate in the making of these candy cane cookies, too.

INGREDIENTS
· 1/2 cup butter, softened
· 1/2 cup shortening
· 1 cup confectioners sugar
· 1 egg
· 1 1/2 tsp. almond extract
· 1 tsp. vanilla
· 1 1/2 cup Gold Medal flour
· 1 tsp. salt
· 1/2 tsp. red food coloring
· peppermint candies
· 1/2 cup of granulated sugar

INSTRUCTIONS
· Heat oven to 375 degrees. Mix butter, shortening, confectioners sugar, egg, and flavorings. Blend in flour and salt. Divide dough in half, blend the red food coloring into half of the dough.
· Shape 1 teaspoon dough from each half into 4 inch rope. For smooth, even ropes, roll them back and forth on lightly floured board. Place roped side by side, press together and lightly twist. Complete cookies one at a time.
· Place in ungreased baking sheet, curve top of cookie down to form handle of candy cane. Bake about 9 minutes or until set and very light brown.
· If you wish, mix about 1/2 cup crushed peppermint candy and 1/2 cup granulated sugar. Immediately sprinkle cookies with candy mixture, remove baking sheet. Makes about 4 dozen.

Ho! Ho! Ho!