Sunday, May 11, 2008

Chao Phraya


Only one recipe this weekend since we went out for dinner last night.

It's been almost 2 years since we went to Chao Phraya.  It serves some of the best Thai food in Montreal.  We just could not bring ourselves to go for Thai food in Montreal since returning from the Far East last winter.  You just can't get better Thai food than in Thailand wether you are eating in a fancy restaurant that only mostly farangs can afford or on the street praying that you will not spending the next three days in the bathroom.

The menu at Chao Phraya is extensive.  Looks daunting at first but basically there are a number of flavors that are repeated for different types of meat/seafood.

Not that it makes deciding any easier.

We started with Kampoo Swan (fried crab claws), Peek Gai Kha Pao (spicy fried chicken wing with crispy basil leaves) and Yam Mumuang (green mango salad).  The salad was sweet and sour with the right amount of heat.  (Just be careful not to eat a raw chili pepper by mistake!)  The other two appetizers are deep fried but neither one tasted greasy.

For the main dishes, we finally settled on Neua Kha Pao (sauteed beef with chili and basil leaves) and Mou Pad Khing (sauteed pork with ginger, shallots and onions).  The beef was sweet and spicy.  The pork was fragrant but a little on the salty side for my taste.

Then, there was dessert.  It's been over a year since we had mango and sticky rice and although the portion is a little smaller than we had hoped, it certainly hit the spot.  The fried banana was crispy on the outside and soft and gooey on the inside.  Unlike the last time I had this dessert at Chao Phraya, it did not taste greasy this time.

It is no Baan Khanitha or Celadon, nonetheless, Chao Phraya serves up some satisfying Thai food that brings back many delicious memories.

Linguine with Chicken, Leeks, and Tomatoes


We found this recipe on epicurious.com several years ago.  We made it regularly for a while and then... and then we didn't.  We completely forgot about it until last month when we saw an abundance of leeks on sale at the store.  We made it again for dinner tonight.  It's simple, quick and nutritious, I really should make it more often.

We used spaghettini tonight and skipped the fresh basil.  We just sprinkled the Parmesan on top.

INGREDIENTS

2 tablespoons olive oil
4 boneless skinless chicken breast halves

1/4 cup (1/2 stick) butter
3 large leeks (white and pale green parts only), thinly sliced or 1 large onion, chopped
4 garlic cloves, minced
1 28-oz can Italian plum tomatoes, drained, chopped
2 tablespoons dry vermouth
1 pound linguine, freshly cooked
1 cup grated Parmesan
1/4 cup chopped fresh basil (optional)

PREPARATION

Heat oil in heavy large skillet over medium-high heat.  Season chicken with salt and pepper.  Add to skillet and sauté until just cooked through, about 3 minutes per side.  Cool slightly.  Thinly slice chicken crosswise and set aside.

Melt butter in same skillet over medium-low heat.  Add leeks and garlic and sauté until leeks are very tender, about 10 minutes.  Stir in tomatoes, vermouth and chicken.  Cook until mixture is just heated through, about 2 minutes.  Season generously with salt and pepper.  Combine chicken mixture, linguine and 1/2 cup Parmesan in large bowl; toss well.  Sprinkle with basil if desired.  Serve, passing remaining Parmesan.

Serves 4
From Bon Appétit June 1992

Sunday, May 4, 2008

Pastitsio


We have been wanting to make this since we saw it on Everyday Food on PBS a couple of months ago.  We have never heard of Pastitsio before -- it reminds me of a pasta version of moussaka.  We finally made it today and it is delicous.  We used rotini instead of penne.


INGREDIENTS

1 pound penne, cooked and drained
2 pounds ground lamb
2 medium onions, diced
1/2 cup red wine
1 can (6 oz) tomato paste
1/2 teaspoon ground cinnamon
6 tablespoons butter
1/2 cup all-purpose flour
3 cups milk
1/8 teaspoon cayenne pepper (optional)
1/4 cup grated Parmesan cheese
Salt and pepper


METHOD
  1. Preheat oven to 375F.  Cook pasta and drain; reserve.  Meanwhile, in a large saucepan, over medium heat, cook lamb, breaking apart pieces with wooden spoon, until no longer pink, 6-8 minutes.  Add onions; cook, stirring occasionally, until translucent, about 5 minutes.
  2. Transfer to a colander and drain out the fat.  Return lamb to pan; add wine.  Cook over medium heat until almost all liquid has evaporated, about 5 minutes.  Stir in tomato paste, cinnamon, and 2 cups of water; simmer, stirring occasionally, until thicken, 15-20 minutes.  Season with salt and pepper.
  3. Make mornay sauce while mixture is simmering:  In a medium saucepan, melt butter over medium heat; whisk in flour until incorporated, about 30 seconds.  In a  slow steady stream, whisk in milk until there are no lumps.  Cook, whisking often, until mixture is thick and bubbly and coasts the back of a wooden spoon, 6-8 minutes.  Stir in cayenne if using, and Parmesan.
  4. Add pasta to lamb mixture; transfer to 9x13-inch baking dish.  Pour sauce over top, smoothing with the back of a spoon until level.  Bake until browned in spots, 35-40 minutes.
  5. Remove from oven; let cool 15 minutes before serving.

Serves 8.
From Everyday Food on PBS.

Saturday, May 3, 2008

Risotto of Radicchio, Bacon, Rosemary, and Red Wine


We have made this dish several times and it is one of our popular weekend dinners.  We are not sure if we are supposed to use back bacon or streaky bacon that is the default bacon in North American.  We use streaky bacon since it is easy to find and we often have some on hand.  Just make sure you drain the fat after frying.
 
INGREDIENTS

approximately 5 cups stock
olive oil
3 shallots or 2 medium onions, finely chopped
2 cloves of garlic, finely chopped
1/2 head of celery, finely chopped
14 oz (2 cups) arborio rice
3 wineglasses of a full-bodied red wine
10 strips of bacon, finely sliced
2 heads of radicchio, trimmed and finely sliced
1 handful of fresh rosemary
1 pat of butter
4 oz freshly grated Parmesan cheese
salt and pepper

METHODS
  1. Heat the stock.  Fry the bacon until slightly golden.  Add the radicchio and rosemary to the pan and cook gently with the lid on until wilted.
  2. In a separate pan heat the olive oil, add the shallots or onions, garlic and celery, and fry slowly for about 4 minutes.  When the vegetables have softened, add the rice and turn up the heat.
  3. The rice will now begin to fry, so keep stirring it.  After a minute it will look slightly translucent.  Add the red wine and keep stirring.
  4. Once the wine has cooked into the rice, add the first ladle of hot stock and a good pinch of salt.  Turn down the heat to a highish simmer so the rice doesn't cook too quickly on the outside.  Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch from the rice, allowing each ladleful to be absorbed before adding the next.  this will take around 15 minutes.  Carry on adding stock until the rice is soft but with a slight bite.  Stir in the bacon/radicchio/rosemary.  Don't forget to check the seasoning carefully.
  5. Remove from the heat and add the butter and Parmesan.  Stir gently.  Place a lid on the pan and allow to sit for 2-3 minutes.  This is the most important part of making the risotto, as this is when it becomes outrageously creamy and oozy like it should be.  Eat as soon as possible while the risotto retains its perfect texture.

Serves 6
From Jamie Oliver's The Naked Chef Takes Off