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Saturday, April 27, 2013

Tasty Thai

I love Thai food and have a recent obsession with curry.  I made this curry randomly for dinner one night and it turned out so good, I decided to make a whole Thai inspired meal around it.

Drink...
Mango Passion Cocktail
*recipe from about.com
Let me start by confessing that I was not a fan of this drink.  I still decided to put it on the blog though because I think my dislike could be partly because of me not really liking mango drinks and because I think the recipe can be modified to make it taste much better.  First of all, the drink was way to thick.  I would use more liquid for sure.  Also, I didn't have champagne so I just used club soda.  I think it would definitely be better with champagne.  I also saw some other recipes that had coconut milk in it and I think that would be delish.  Let me know if you're able to improve on it and send me the updated recipe!
Ingredients:
(serves 6-8)
  • 2 ripe mangoes
  • 1/2 cup vodka
  • 1/4 cup lime juice (or juice of 1/2 lime)
  • pinch of salt
  • 1-2 Tbsp. natural syrup, like maple syrup OR 1 -3 tsp. sugar (to taste)
  • 1 bottle champagne OR sparkling white wine (or substitute sparkling spring water if you prefer less alcohol)
  • Optional Garnishes: ice cubes OR crushed ice, lime wedges/slices, plus fresh cherries or other fruit of your choice 
Directions:
  1. First, cut the mangoes and drop all their flesh into your blender.
  2. Add the vodka, lime juice, salt, and syrup or sugar. Blend well to create a kind of mango puree. Now do a taste-test, adding more syrup or sugar if desired (how much syrup will depend on the sweetness of your mangoes). This drink should be a balance between sweet and sour, but leaning more toward the sweet.
  3. Pour this mango concoction into glasses, half-filling them. Top up with your choice of champagne, sparkling wine, or sparkling spring water if you prefer less alcohol. Finish with a couple of ice cubes or some crushed ice.
  4. If desired, garnish glasses with slices/wedges of fresh lime, plus your choice of fresh fruit. 
Dinner...
Spicy Pepper Coconut Thai Yellow Curry
*recipe from: Sreelu's Tasty Travels
As I said before, I have a new obsession with curry and this recipe did not disappoint!   I would say that this was just as good as curry I have ordered from a restaurant and it's packed full of delicious, healthy, fresh veggies.  Mmm...I can't wait to make it again!
Ingredients:
  • 1 can of coconut milk
  • 1 big tbsp. of freshly ground pepper 
  • 1-cup yellow curry paste/sauce (My recommendation Trader Joes Thai Yellow curry sauce) 
  • 1 small cup potato, peeled and cut into 1/4-inch pieces 
  • 2 carrots, peeled and sliced into 1/4-inch thick rounds 
  • 1 small onion, chopped 
  • 1 small zucchini, chopped 
  • 1 small cup of broccoli cut into small florets (I left this out) 
  • 1/2 red/green bell pepper, cored, seeded and chopped into small pieces 
  • 1 Thai chili or Jalapeno 
  • ½ cup green onions 
  • 1 cup of Thai basil    
 Directions:
  1. Bring the coconut milk and yellow curry paste to a boil over medium-high heat, stirring constantly until smooth, about 1 minute. If the mixture seems thick add little bit water to thin it out. 
  2. Add the potato, carrots, zucchini,onion, bell pepper, broccoli, and chili, basil sprigs and pepper. 
  3. Reduce the heat and simmer, covered, for 30 minutes. 
  4. Remove the lid and continue to simmer until the vegetables are tender, about 5 minutes.
  5. Remove from heat and serve hot over steamed hot rice.
Dessert:
Coconut Cake with Fluffy Coconut Icing
*recipe from: about.com
This cake was really good.  Mine turned out dense, almost lie a pound cake and it had a delicious coconutty taste.  When I was making the icing, I whipped the eggs by hand, which was a mistake.  It was so much exercise for my arm!  Make sure you use a mixer!!  Also, my icing didn't really fluff up like I feel it was supposed to, but it still tasted great.
Ingredients: 

For the Cake:
  • 6 eggs
  • 1 1/2 cups good-quality coconut milk (not 'lite')
  • 7 Tbsp. sweetened shredded coconut (baking type)
  • 1 cup white granulated sugar
  • 1/8 tsp. salt
  • 1 cup butter OR coconut oil, melted
  • 2 cups all-purpose flour
  • 4 tsp. baking powder  
For the Fluffy Coconut Icing:
  • 3 egg whites
  • 1 cup white granulated sugar
  • 1/2 tsp. cream of tartar
  • pinch salt
  • optional: 2 tsp. coconut extract, OR 1 Tbsp. Coconut Rum
  • 1/3 cup sweetened shredded coconut
Directions:

For the cake:
  1. Preheat oven to 350 degrees. Grease two 9-inch cake pans.
  2. Stir the shredded coconut into the coconut milk. Set aside to let soak.
  3. Separate egg whites from yolks. Place the egg whites in a small to medium mixing bowl. Set yolks in a large mixing bowl.
  4. Beat egg whites with an electric mixer until stiff (like whipped cream). Set aside.
  5. To the yolks, add the sugar, salt, and melted butter or coconut oil. Beat to a smooth consistency (1 minute).
  6. Stir the baking powder into the flour, then add this to the yolk mixture. Also add the coconut milk with the shredded coconut. Beat 1-2 minutes, or until well combined.
  7. Fold the beaten egg whites into the batter, OR use your electric mixer on low speed beat - just enough to combine (20 seconds). Pour batter into prepared pans and bake 30-40 minutes, or until an inserted fork comes out clean. Cool before icing.
For the Icing:
  1. Toast the coconut by placing it in a dry frying pan over medium-high heat. Stir continuously until most of the coconut is lightly browned. Immediately transfer to a bowl to cool.
  2. Have ready two pots that can serve as a double-boiler (or use a stainless-steel bowl set over a pot). In the top pot, combine egg whites, sugar, cream of tartar, and salt. Stir well and set aside.
  3. Add 1 inch water to the lower pot and bring to a gentle boil. Reduce heat to low (water should be steaming but not boiling). Now set the pot with the egg mixture tightly over it. Using an electric mixer, beat the mixture starting at low speed. Gradually increase speed over 5 minutes, ending at high speed. Add the flavoring (if using) when you switch to high speed. Beat until icing is stiff and easily holds its shape. Remove from heat.
  4. To put the cake together: place the first layer on your serving plate and cover the top with a generous amount of icing. Sprinkle over some of the toasted coconut. Now add the second layer and again cover the top with icing. Finish by icing the sides of the cake. Sprinkle toasted coconut all over the top, then gently press some onto the sides.

Tuesday, April 16, 2013

Reliving my vacation...

It seems like forever ago, but my sister and I went on our "Sisters' Cruise" and had an amazing time.  I am officially addicted to cruising!  Since I can't go on another one yet, the next best thing was to try and re-create some of my favorites from our trip.  Enjoy!

Drink...
The Perfect Storm
My favorite bar on the ship was called Alchemy Bar.  I loved it because it had a cute theme (it was like an old apothecary) and had such delicious drinks!  These drinks were not just poured from a mix like the other bars on the ship, but were carefully crafted with a fiery show and all!  This drink was what I got one night when I asked the bartender to surprise me and it's now one of my favorite drinks.  I tried my best to remember what was in it and re-create it.  I didn't get it exactly right, but pretty close!  I hope you enjoy it as much as I did!
Me enjoying my drink!
Ingredients:
  • 1 shot light rum
  • 1/2 shot of dark rum (I only had light rum, so I just used that)
  • 1 shot strawberry simple syrup
  • 1/2 shot lime juice
  • sprig of rosemary
  • cinnamon
Directions:
for the strawberry syrup:
  1. Make a simple syrup by heating and dissolving 1/2 cup sugar in 1/2 cup water.
  2. Slice  1 cup fresh strawberries and add to the syrup.  
  3. Simmer the strawberries in the syrup for 15-20 minutes, stirring occasionally and smashing the strawberries to get the flavor out. 
  4. Strain the strawberries from the syrup and let cool.
for the drink:
  1. Fill a shaker with ice and add the rum, strawberry syrup, and lime juice.
  2. Shake and strain into a martini glass.
  3. Light a sprig of rosemary on fire until toasted.  Place the toasted rosemary into the drink.
  4. Sprinkle some cinnamon on top (if you want to be extra fancy like on the cruise, you can sprinkle the cinnamon over a flame so it sparks before falling into the glass).
Dinner...
Mushroom Cappuccino
I know...you're thinking: mushroom cappuccino?!?  Gross!  But, wait...this is not gross.  Actually, it's quite amazing.  We went to a cooking demo on the ship where one of the chefs made this.  It really has nothing to do with cappuccino, except that he served it in cute little cappuccino glasses that we could sip the mushroom soup out of.  I didn't have any cappuccino glasses, so I just served mine in a bowl.  Also, on the ship they served it with a garlic crouton which was amazing.  I forgot to make that for mine...oops!
Ingredients:
(serves 4)
  • 1 lb. chopped assorted mushrooms
  • 5 tbs onion
  • 1 clove garlic, chopped
  • 2 oz butter
  • 2 pints chicken or vegetable stock
  • 1 pint cream
  • few drops truffle oil (I didn't have this so I used truffle salt)
  • 1 tsp chopped parsley
  • salt to taste
  • pepper to taste
  • 2 sprigs thyme
Directions:
  1. Saute the onions and garlic in butter.  Add the assorted mushrooms.
  2. Add stock and simmer.  Season with salt and pepper.
  3. When mushrooms are cooked, blend in a blender and sieve through a Chinois.
  4. Return the puree to the pan and add cream and a few drops of truffle oil.
  5. Adjust the seasoning and consistency.  Serve hot with garlic croutons.
Enchiladas Verde
At our first port, Cozumel Mexico, Kate and I had a delicious Mexican lunch included in our beach package.  I had enchiladas verde, which were amazing.  I must admit, mine weren't quite as good as in Mexico, but they still were great and definitely worth making!
Ingredients:
(serves 4)
  • 2 large chicken breasts
  • 1/2 onion, chopped
  • 1 clove garlic, chopped
  • olive oil
  • verde sauce
  • manchego or pepper jack cheese
  • 2-3 tbs sour cream
  • tortilla shells
Directions:
  1. Cook the chicken breasts and shred the meat.
  2. In a pan saute the onion and garlic with olive oil.
  3. Add the cooked chicken, 1/4 cup of verde sauce, and the sour cream.
  4. Place the chicken mixture in the tortilla shells and place in a baking dish. 
  5. Sprinkle with shredded or crumbled cheese.
  6. Bake at 350 degrees for about 20 minutes or until cheese is melted.
Dessert...
Strawberry and Chocolate Frozen Yogurt 
*recipe from: Chocolate and Zucchini
One of our favorite things to do on the cruise was eat (which is probably part of the reason why I love cruises).  And one of the things we ate most was ice cream cones.  They had self-serve, soft-serve ice cream machines located throughout the ship and the ice cream was always there for us!  Our favorite flavor was the strawberry-chocolate swirl frozen yogurt.  My chocolate yogurt turned out pretty amazing with a great texture and good taste.  However, my strawberry frozen yogurt turned out a bit icy, but tasting great.  All I was missing was a cone!
Ingredients:
for the strawberry frozen yogurt:
  • 2 cups strawberries
  • 1 cup yogurt (full fat greek or plain)
  • 1/4 cup heavy cream
  •  1/4 cup sugar
 for the chocolate yogurt:
  • 3 1/2 ounces good-quality bittersweet chocolate, finely chopped 
  • 1/3 cup plus 1 tablespoon heavy cream
  • 1/2 cup plus 2 tablespoons sugar
  • 2 tablespoons good-quality unsweetened cocoa powder
  • a good pinch of sea salt
  • 1/4 teaspoon natural vanilla extract 
  • 10 1/2 ounces full fat plain Greek yogurt  or plain yogurt
Directions:
for the strawberry:
  1. Blend the strawberries in a food processor until pureed.
  2. Add all the ingredients into a bowl and stir.
  3. Place in the freezer and stir every half our until it reaches the desired consistency (about 3 hours).
 for the chocolate:
  1. Melt the chocolate in a double boiler, or in a heatproof bowl set over a saucepan of simmering water, stirring frequently to ensure even melting.  
  2. In the meantime, place the cream in a medium mixing-bowl.  In a separate bowl, whisk together the sugar, cocoa powder, and salt until no lump remains.
  3. When the chocolate is melted, whisk it into the cream. Whisk the sugar mixture into the chocolate cream. Add the vanilla and yogurt, and whisk until well blended. 
  4. Place in the freezer and stir every half hour until it reaches the desired consistency (about 3 hours).
    Me eating frozen yogurt (and popcorn)