Don’t you love picking at that teeny, tiny portion of cucumber salad that accompanies your meal at Thai restaurants? I never have the courage to ask for seconds. Luckily, when I’m at home I can make as much as I want. (The only thing I have to worry about is The Boy eating more than his share!)
2 medium cucumbers (about 1.25 pounds)
1/2 red pepper, julienned
1/3 red onion, thinnly sliced
2 tablespoons vinegar
1 tablespoon sugar
1/2 teaspoon salt
Peel cucumbers. Cut lengthwise and then into quarters. Place into bowl and add the red pepper and onion. In a separate bowl, combine vinegar, sugar and salt until the sugar has dissolved. Pour over the vegetables and mix all the ingredients together. Serve as is or chilled. (It’s tasty either way!)
Yikes, it has been way too long. Yes, I’m still cooking. And of course, The Boy is still eating. But I’m taking less pictures and notes in the kitchen. Occasionally, I do pull out my camera for a project or two.
So let’s kick off this long absence with – pad see ewe!
Know it? If you’re fanatical about Thai food as we are, you will know it as the thick rice noodles pan fried in a sweet sauce. You can throw in a little meat for flavor, but we’re big on the greens in this household. (The Boy and I have started to eat vegan-ish these days. We’re both meat dabblers – I much more frequently.) I wish I made this more often, but getting my hands on the rice noodles is a bit difficult as only certain Asian specialty stores carry them. Perhaps I’ll try my hand at making it someday. In the meantime, order the pad see ewe next time you’re at a Thai restaurant. Or feel free to use the following recipe. Chow for now!
PAD SEE EWE
4 tablespoons grapeseed or vegetable oil
5 cloves garlic, minced
1 pound Chinese greens*
1 pound package of rice noodle sheet
12 ounces of yellow tofu, sliced**
2 tablespoons regular or light soy sauce
2 tablespoons thick soy sauce
3 tablespoons oyster sauce
4 teaspoons sugar
salt and pepper, to taste
Without unrolling the rice sheet, cut into square (approximate 1×1”) chunks. Set aside. In pan, add oil and garlic. Cook garlic until fragrant (about a minute). add Chinese greens. Cook until soft (about 3-5 minutes). add noodles. Again, cook until noodles become soft and start to separate from each other. Add tofu, soy sauce, thick soy sauce, oyster sauce and sugar. Cook over medium-high heat for about 5-7 more minutes. Add salt and pepper to taste. Serve immediately! (If you’re feeling spicy, serve with homemade chili garlic sauce.)
*As I mentioned, we love our vegetables…so feel free to use less!
**Yellow tofu is firm and does not need to be pan fried before using. If you cannot find it, use firm tofu, which should be pan-fried separately before adding to pad see ewe.
A few weekends ago, The Boy and I went to Minneapolis. We were walking around and decided to stop somewhere to grab a drink and a bite to eat. I don’t remember what beer we ordered,but suffice to say it was a good one for a hot day. But the white bean dip I remember.
So much so that I had to (try to) replicate it at home the following week. What I discovered was it was easy to make – throw everything the food processor and you have yourself a dip! It’s best served warm and on french bread. And with beer (although iced tea will do).
And of course, I didn’t write down the proportions, but if you feel like experimenting the ingredients included cannellini white beans, a bit of tahini, olive oil, lime, GARLIC, salt and pepper.
The Boy asked me this morning to start posting to the blog again. His reasoning? “So when you ask me what I want for dinner, I have a reference of things you make.”
(We might have to talk about a boyfeedsgirl blog.)
Well, it doesn’t hurt to have a backup plan (hey, there are some days I am unable to cook and he’s willing and able), so here I am doing as he requested…
I don’t quite remember the exact measurements, but here are the ingredients that went into the salad:
- can of black beans
- 1 small tomato, chopped
- 1/4 of a red onion, chopped
- frozen corn (kinda proportional to the beans)
- 2 limes
- salt & pepper
Some people eat this with chips. Some enjoy it as a simple salad.
The Boy eats it with bread. (I don’t know if he needs me to include a picture of that.)
I respect Mark Bittman.
Yes, sometime he comes off a little angry and arrogant, but I usually let those characteristics go when people like that know what they’re taking about. And Bittman, I have to say, knows what he’s talking about. In yesterday’s New York Times Magazine, he discusses beer. More specifically, beer in your food.
Well, I don’t have to be convinced that this is a good thing.
I eyed the first listed recipe – Doppelbock Bread. Okay, I thought to myself, looks do-able. And it is. Even if you don’t have Spaten Optimator beer on hand (I had Domaine DuPage on hand – let’s hear it for the beer from my hometown!).
And you know what?
I like this bread. But it’s not really something you can enjoy on its own. This bread wants friends.
So yesterday, I ate it with a hearty bowl of split pea soup. And this morning, I ate it with a little bit of jelly. Mark says you should try it with this Ale, Cheddar and Cauliflower Soup. I don’t think that’s a bad idea. Then again, he usually knows what he’s talking about.
P.S. The Boy liked this bread. A LOT.