Cooking recipes: going

Showing posts with label going. Show all posts

Saturday, March 29, 2014

Coconut Milk Corned Beef and Cabbage Irish American Thai Fusion is Going to be Huge in 2011!

Whenever I travel in Thailand, I always make it point to seek out each citys Irish-American neighborhoods so I can enjoy a steaming bowl of coconut milk corned beef and cabbage.

Okay, so Ive never been Thailand, but if there are any Irish-American neighborhoods, and if they do have corned beef available, they may possibly make something vaguely similar to this. If not, thats fine, since I wasnt really trying to make a Thai dish anyway.

I was craving corned beef and cabbage recently, but the thought of doing the same old New England "boiled dinner" had me yawning. I tried to think of some new, interesting braising liquid, and thats when I remembered Ive never had something stewed in coconut milk that I didnt like.

Since I had no previous experience to go on, I was pretty conservative with the ingredients in general, and the red curry in particular. That said, I was really happy with the results. The coconut milk gave the broth a subtle sweetness and richness not present in the classic brew.

Its my hope that those of you trying this will be sharing any additions the rest of us may find interesting. I think a little cilantro or basil would have worked, as would the addition of small eggplants, or bell peppers.

Now, how does a Vietnamese banh mi sandwich made with the leftovers sound? Enjoy!

4 pound corned beef brisket (do not add the spice packet to the recipe!)

1 (15-oz) can coconut milk

1-2 teaspoon red curry paste (I used a Taste of Thai brand red curry paste, and their products are found at most large grocery stores that stock an ethnic foods aisle.)

1 tablespoon fish sauce

2 tablespoon tomato paste

2 bay leaves

1 teaspoon ground coriander

1 quart water

1 onion

2 rib celery

2 carrots

1 pound potatoes

1/2 small green cabbage

View the complete recipe

Tuesday, March 11, 2014

Daylight Saving Has Me Going Bananas

I hope you all remembered to set your clocks ahead last night, otherwise you are reading this an hour later than you should be. I made sure I changed mine since this morning Im attending a Food Photography Workshop taught by Penny De Los Santos.

Penny is an award-winning travel and food photographer, and if you read Saveur Magazine, youve seen her great work. And yes, that is the same Saveur Magazine which nominated this blog in the video category for their 1st Annual Best Food Blog Awards. I knew I could work that in.

The beautiful banana bread below is a recipe going in the cookbook, so I thought I would post it in case some of you have bananas going bad, and want to give this a try. By the way, just think how good this photo would have looked had I already taken Pennys class. Thanks and enjoy!

Banana Walnut Bread

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup unsalted butter, softened
1 cup white granulated sugar
2 large eggs
1 1/2 cups mashed banana (usually 3 bananas is perfect)
1 cup chopped walnuts
2 tablespoons milk

Preheat oven to 325 degrees F.

Whisk together the flour, salt, baking powder, and baking soda in a mixing bowl for a minute; reserve until needed.

Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing thoroughly before adding the next. Mix in the bananas, walnuts, and milk until combined. Add the flour mixture, stirring just until combined.

Pour batter into a buttered and lightly floured 9 x 5 inch loaf pan. Bake for about 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Let cool 20 minutes before removing from the pan.

Sunday, February 23, 2014

Chef Johns Going to the 2009 Aspen Food and Wine Classic!

If you follow me on Twitter, you probably already know Im headed to Colorado to cover the 27th Annual Aspen Food and Wine Classic for About.com. I received one of the extremely coveted, full-access press passes, and will be taking full advantage.

This time each year, the Food and Wine Classic becomes the absolute center of the epicurean universe. Everyone whos anyone in food and wine (not to mention food/wine writing and blogging) makes their way to Aspen for three days (five for some) of delicious tax-deductible decadence.

Im flying out of San Francisco on Wednesday, and returning Monday. In between, my goal is to set the Food and Wine Classic record for media coverage – theres a chance Ill be moving from event to event, from tasting to tasting, from party to party, so fast and furiously that my press badge will actually burst into flames.

Of course, if that does happen I imagine one of the rising star chefs will run over and try and smoke some scallops over it. Its just that kind of event. Ill be posting every day on About.com, as well as doing my best to give you a play-by-play on Twitter. So, if youre not already following me, get on it!

As much as Im looking forward to seeing, and being seen with, the food worlds best and brightest, Im also excited to meet and trade war stories with fellow food writers and bloggers.

Ill be meeting up with my friends from Foodbuzz (they always know where the partys at), and a couple new food blogger friends, Heidi from SavoryTV and Average Betty, who will both be there with Plum TV. Heres a little taste they shot at the 2007 Aspen Food and Wine Classic. Enjoy, and stay tuned!

Classic Fireworks Photo (c) Steve Mundinger
Jacques Pépin, Danny Meyer, and Bobby Flay Photo (c) David Sawyer
The Grand Tasting Pavilion Courtyard Photo (c) Perry Johnson