Thursday, April 16, 2015

Crispy Thai Tamarind Fish with Brown Rice Noodles

Crispy Thai Tamarind Fish

Panko Crusted Fillet of Fresh Sole
Bell Pepper, Onion, Ginger, Carrot, Chile
Sweet & Sour Tamarind Sauce
Thai Brown Rice Vermicelli Noodles

Panko-crusted petrale sole sits atop Thai brown rice vermicelli noodles in a brothy, sweet & sour tamarind sauce loaded with fresh vegetables. Traditionally served with white rice, this fish dish is especially great paired with these noodles which are made in Thailand.

Sweet, delicately flavored, slightly nutty petrale sole is wonderful when sautéed with a panko crust. The fillets are just the right thickness – the exterior gets divinely crisp while the fish is cooked to a fine-textured moist perfection. Crispy crust, tangy broth, slippery noodles, zippy ginger, fiery chiles, licorice-y Thai basil - it’s an irresistible combination of texture and flavor.

Thai Tamarind Fish Recipe

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Thursday, April 9, 2015

Savory Matzo Brei with Asparagus and Smoked Salmon

Savory Matzo Brei
Asparagus, Smoked Salmon, Onion, Fennel
Sour 
Cream and Fresh Dill

We eat matzo (unleavened bread) on Passover to remind us of our ancestors’ Exodus from Egypt. Leaving in such a haste, they could not wait for bread to rise. Additionally, matzo is the “bread of affliction” – the food of slavery, it reminds us to be humble and to appreciate our freedoms.

Jett is 10 years old. The morning after our Seder for the first night of Passover, he had Matzo Brei for breakfast. Matzo, butter, eggs with a pinch of salt…and sugar! My cute nephew proclaimed it to be “awesome.” I simply sautéed the water-softened matzo in butter, then added eggs and scrambled it together. I served him the sugar on the side, so he could sprinkle his Matzo Brei with just the right amount. Turns out he likes it pretty sweet, no surprise.

This had me thinking about an adult version of Matzo Brei, a savory rendition celebrating springtime. No vegetable screams spring more than asparagus, and paired with smoked salmon, onion, fennel, dill, and sour cream – the adult version turned out “awesome” as well!

How to make Sweet Matzo Brei

Matzo Brei Recipe

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Monday, March 30, 2015

Brown Rice Noodles Pad Thai with Chicken and Tofu

Organic Brown Rice Noodles Pad Thai with Chicken and Tofu

Why not add the benefits of increased fiber and whole grain goodness to your next Pad Thai experience?  My friends at Explore Asian sell these naturally gluten-free noodles that are made from wholesome organic non-GMO brown rice, organic tapioca flour, and water  - authentically grown and processed in Thailand.

I use these Organic Brown Rice Noodles in my bold Pad Thai recipe – which includes eggs, chicken, and tofu plus a super-flavorful sauce and a high ratio of veggies, chilis, and peanuts. It is one protein-packed, very satisfying meal – colorful, spicy, and anything but dull!

Brown Rice Noodles Pad Thai Recipe

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Thursday, March 26, 2015

La Purée de Pommes de Terre de Joël Robuchon

La Purée de Pommes de Terre de Joël Robuchon

Can mashed potatoes be forever memorable? Oui! Especially if the recipe comes from “Chef of the Century” Joël Robuchon. With just  four ingredients – potato, butter, milk, salt – his legendary Purée de Pommes de Terre recipe takes the humble potato and turns it into something impossibly elegant and silky and oh so rich. A potato dish of dreams that we were fortunate to enjoy at a “dinner of small tasting portions” at L’Atelier de Joël Robuchon in Las Vegas here.

Chives in the Garden

While Robuchon’s pommes de terre are typically served sans garnish, it is Spring, and my garden chives are in bloom. I don’t think he would mind my fresh addition to this signature dish… Joyeux Printemps, Chef!

French Mashed Potato Recipe

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Thursday, March 19, 2015

Chili Chocolate Brownies with Gochugaru, Ginger, Sesame Seed, Olive Oil, Fleur de Sel

Korean Influence Chili Chocolate Brownies
with
Gochugaru, Ginger, Sesame Seed, Olive Oil, Fleur de Sel

Gochugaru is a Korean red chili powder that is definitely spicy – but also has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried red peppers. Korean chili plus a fruity California olive oil and the sharp, exotic flavor of ground ginger come together in this fusion brownie that is an intense spicy grown-up dessert.

Gochugaru Brownie Recipe

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