Charred Green Beans And Mushrooms With Crispy Shallots

Charred Green Beans And 

Mushrooms with Crispy Shallots

This dish has all the components of a classic green bean casserole, but it’s dressed in a zippy fish sauce caramel instead of cream of mushroom soup. The whole thing comes together fast—in a fraction of the time a casserole would take—so make sure you have everything ready to go before you start cooking.  Serves 6 to 8
Ingredients:
1/4 cup (60 mL) granulated sugar
1/2 cup (125 mL) hot tap water
1/4 cup (60 mL) fish sauce
2 cloves garlic, minced
1 red bird’s-eye chili, halved (optional)
1/4 cup (60 mL) canola oil
2 small shallots, thinly sliced into rings
1/2 lb (225 g) shiitake mushrooms, stems discarded, caps halved or quartered
1 lb (455 g) green beans, trimmed, cut on bias into 2-inch (5-cm) pieces
1 lime, halved

Directions:
Stir sugar with water until dissolved then add fish sauce, garlic and chili, if using. Set aside.

Set a fine-mesh strainer over a medium heatproof bowl.

Combine oil and shallots in a large frying pan. Heat over medium-high until shallots start to sizzle, then stir constantly until golden- brown, 6 to 8 minutes. Quickly remove pan from heat and strain shallots through prepared strainer.

Carefully return 1 to 2 tbsp (15 to 30 mL) strained oil to pan. Add mushrooms and cook, stirring often, until golden-brown, about 5 minutes. Transfer mushrooms to a large plate, then add green beans to pan. Cook, stirring often, until beans are bright green and slightly charred in places, 4 to 5 minutes.

Lower heat to medium and return mushrooms to pan. Carefully add fish sauce mixture—it will steam up immediately. Cook, stirring often, until sauce has thickened and beans are tender-crisp, 3 to 4 minutes. Transfer to a large serving platter. Squeeze lime juice overtop, then garnish with crispy shallots.  Serves 6 to 8

Thai Basil Chicken

 

Thai Basil Chicken

If your weeknight dinner repertoire doesn’t include Thai Basil Chicken (Pad Krapow Gai), then you’re missing out. This superquick stir-fry comes together faster than you could get takeout delivered. It traditionally uses holy basil, which is very hard to find, but you can use either Thai or sweet basil, depending on availability.  

Ingredients:
2 tbsp (30 mL) fish sauce, preferably Thai
1 tbsp (15 mL) oyster sauce, preferably Thai
1 tbsp (15 mL) low-sodium soy sauce
l tbsp (15 mL) water
1 tbsp (15 mL) brown sugar
6 tbsp (90 mL) canola oil, divided
1 lb (455 g) ground chicken
4 cloves garlic, minced
1 red bird’s-eye chili, finely chopped
1 long red chili, halved, seeded, thinly sliced
7 oz (200 g) green beans, cut on bias into 1/4-inch (5-mm) pieces
1 1/2 cups (375 mL) loosely packed basil leaves, preferably Thai
4 large eggs
Jasmine rice and lime wedges for serving

Directions:
Stir fish, oyster and soy sauces with water and brown sugar in a small bowl. Set aside.

Heat 3 tbsp (45 mL) oil in a large nonstick frying pan over high heat until shimmering. Add chicken and cook, breaking up meat with a wooden spoon, until liquid has evaporated and chicken is starting to sizzle and brown, 5 to 7 minutes. 

Reduce heat to medium and add garlic and chilies. Cook, stirring constantly, until fragrant, about 30 seconds. Add green beans and fish sauce mixture. Stir constantly until sauce evenly coats chicken, about 1 minute. Remove from heat and stir in basil. Cover and set aside.

Heat remaining 3 tbsp (45 mL) oil in a small nonstick pan over medium-high. Cook eggs, one at a time, until edges are browned, whites are puffed and yolks are still runny, about 1 minute. (Be careful as oil tends to pop a bit.)

Serve stir-fry with steamed jasmine rice, lime wedges and a fried egg on top of each serving.  Serves 4

Thai Green Curry With Fish

    

          Thai Green Curry With Fish

This spicy and warming curry is perfect for a cozy dinner, especially paired with a glass of Chardonnay.

Ingredients:

3 Tbsp olive oil
1/2 cup diced shallot
3 cups diced eggplant, small 1 inch squares

This spicy and warming curry is perfect for a cozy dinner, especially paired with a glass of Chardonnay
1 cup halved baby potatoes
1/2 tsp ground coriander
1 tsp garlic powder
1/2 tsp cumin

1 tsp salt

1/2 tsp black pepper

4 Tbsp Thai green curry paste

1/2 cup vegetable stock

2 tsp fish sauce

2 tsp diced serrano chili (less if preferred)

1 – 13.5oz can coconut milk

1 pound halibut cut into large chunks

Fresh cilantro

Green onions, sliced

Directions:

  In a large pot, heat the olive oil and then add the diced shallots, cook until soft, about 3 minutes.

Add the eggplant and potatoes and toss well.

Add the coriander, garlic, cumin, salt and pepper and stir well.

Let the mixture cook on medium heat for 5 minutes and the spices have been absorbed.

Add the curry paste, stock, fish sauce and diced chili and stir well.

Open the coconut milk and empty it into a bowl.

Whisk the coconut milk until smooth and creamy and there are no lumps.

Add the milk to the pot, stir and bring to a simmer.

Cook with a lid on low heat for 20 minutes.

Add the chunks of halibut, cover and simmer for another 10 minutes to cook the fish.

Add a good handful of chopped cilantro and stir.

Serve with rice on the side and extra cilantro and green onions.         

Enjoy                                                                                                                                                                                                                                                                                                                  

Thai Duck Curry

 

Thai Duck Curry

Grandson Jacob enjoys the outdoor sports.  He is an avid hunter and often his aim is waterfowl.  Along with outdoor sports he enjoys being in the kitchen and has become quite a cook.  This curry dish is one of his favorite ways to utilize the game he harvests.  

Ingredients:

2 pounds duck legs

1 inch piece fresh ginger peeled and grated 

2 tablespoons minced lemongrass, white bulb-like part, optional

1 tablespoon minced gulangal root  *optional

1/4 to 1/3 cup store bought green Thai curry paste

3 cups coconut milk 

1 yellow or white onion, sliced 

5 lemon or lime leaves, optional 

2 tablespoons fish sauce

1 cup Basic Duck stock or chicken stock

5 small fresh Thai green eggplants, seeded and chopped or 1 cup green  

    bell pepper seeded and chopped

3 to 5 fresh green chilis such as Thai, Cayenne, or Serrano pepper, 

   sliced fine

1/4 cup fresh Thai basil torn into small pieces

1/4 cup fresh cilantro leaves, or mint leaves, chopped

Freshly squeezed lime juice for seasoning

Cooked white rice for serving.

Directions:

If using domestic duck legs, trim away any excess fat.  Separate the legs and thighs with a cleaver or heavy kitchen scissors.  Pierce the skin all over with with a needle or sharp instrument at an angle not to pierce the meat only the skin.  If cooking wild ducks pierce the legs and thighs only if they are fatty.  Brown on skin side only not the meat

Arrange duck pieces skin side down in a large sauté pan with a medium heat and cook for about 15 minutes.  Let them render out some of the fat and brown.  Do not cook the meat side. 

Spoon out 2 tablespoons of the accumulated fat and put it in a Dutch oven, a wok, or other large heavy pot.  Place over high heat until the fat begins to smoke, then add the ginger, lemon grass, gulgangel and curry paste, and stir fry for 1 1/2 minutes.  Add 1 cup coconut milk and continue to stir until mixed well.  Bring to a boil for 5 minutes stirring often..

Mix in the pieces of duck, onion, citrus leaves and fish sauce, and 2 cups coconut milk and the stock.  Cover the pot and heat and adjust the heat to maintain a gentle simmer and cook for 1 hour.  Add the eggplants and simmer 20 minutes more, until the meat is falling off the bones.

Remove the bones from the stew and strip the meat from the bones.  Return the meat to the curry and cook for a few minutes more.  You can do this if you choose to remove bones from the curry.

Add the chiles, cilantro and basil, cook for 2 minutes more.  Taste and adjust flavor with fish sauce if needed.  Taste and season with lime juice.  Serve at once with rice.

Thai Coconut Soup With Shrimp

Thai Coconut Soup with Shrimp

Laced with ginger, lime and fish sauce, this weeknight-easy recipe is a version of tom kha goong, a brothy, aromatic coconut soup. To make tom kha gai, swap in 3 cups shredded cooked chicken for the shrimp.
Ingredients
1 tablespoon neutral oil, like vegetable or canola
2 shallots, thinly sliced
2 inches piece fresh ginger, peeled and finely chopped (2 Tbsp.)
5 cups low-sodium chicken broth
½ teaspoon kosher salt
1 13.5-ounce can unsweetened coconut milk
1 pound shrimp, peeled and deveined
4 ounces shiitake mushrooms, sliced
1 tablespoon brown sugar
¼ cup fish sauce
1 small green chile*, such as Serrano or Thai, finely chopped   

   optional
1 tablespoon lime zest
⅓ cup lime juice
Cilantro, for garnish
Lime wedges

Directions

Heat the oil in a stockpot or Dutch oven over medium heat. Add the shallots and ginger and cook until fragrant, stirring frequently, about 3 minutes.

Add the chicken broth and salt, raise the heat to high and bring the soup to a boil.

Reduce the heat to medium-low and add the coconut milk, shrimp, mushrooms, brown sugar, fish sauce, and chile, if using, stirring to combine. Simmer until the mushrooms are tender and the shrimp is opaque and cooked through, approximately 3 to 4 minutes. (Do not allow the soup to boil once the coconut milk has been added.) 

Add the lime zest and lime juice.

Serve the soup garnished with sprigs of cilantro and a lime wedge.

Variation: With Chicken Follow the instructions as directed, except use 3 cups shredded cooked chicken (from one supermarket rotisserie chicken) instead of the shrimp. In step 3, simmer until the mushrooms are tender and the chicken is warmed through, about 3 minutes.

Roasted Leek And White Bean Soup. ~. Rancho Gordo

Roasted Leek And White Bean Soup

Friend of The Bean and Rancho Gordo pal, Arnab Chaladar, helps us out with Indian-inspired bean dishes, but here he goes for something simple and classic, perfect for soup season. 

Ingredients
2 cups cooked flageolet beans (beans cooked simply with a lot of water  A couple of small parmesan rinds and drained; bean broth reserved)
6 cups bean broth (from cooking the beans) or vegetable stock
The white (and light green) portions from four plump leeks cut into chunks. 4-5 chunks per leek. Reserve the greens proper for another use.
8-10 cloves garlic
1 tablespoon fish sauce
1 teaspoon lime juice (optional)
Salt
Pepper
Olive oil

Directions:
While the beans are cooking, place the leek portions in a small oven-proof dish with the garlic nestled inside/between them. Drizzle generously with olive oil, add salt and pepper and roast uncovered in a 400º oven till softened and lightly caramelized.

Puree the roasted leeks and garlic and keep aside.

Add the drained flageolets and 6 cups of the bean broth or vegetable stock to your soup pot and raise to a high simmer.

Mix in the leek-garlic puree and the fish sauce and simmer for another 5-7 minutes.

Adjust salt and pepper, drizzle olive oil over and serve with crusty bread.

Notes                                                                                                     For a variation, keep one roasted leek aside, chop it fine and use to garnish the soup.

For another creamier variation, puree 1/2 cup of the beans with the roasted leeks and garlic.

For a vegan version use veg stock instead of parmesan rinds and tamari instead of fish sauce

Fish Sauce-Caramel Wings

                         Fish Sauce-Caramel Wings

Ingredients:

1/2 cup (125 mL) peanut or canola oil

1/2 cup (125 mL) firmly packed dark brown sugar

1/3 cup (80 mL) water

3 tbsp (45 mL) fish sauce

16 whole chicken wings, about 3 lbs (1.36 kg)

2 1/2 tsp (12 mL) salt

1 1/2 tsp (7 mL) coarsely ground black pepper

1 generous bunch basil

1 small jalapeño or serrano chili

1 lime, halved

Directions:
Set a sieve over a small heatproof bowl. Combine garlic and oil in a small pot. Set over medium-low heat. Fry the garlic until light golden, stirring from time to time. Strain the garlic chips from the oil; reserve bothTurn on one side of grill (or arrange charcoal grill for indirect heat), close lid and bring to 425°F (218°C).

Combine brown sugar, water, fish sauce and 1 tbsp (15 mL) garlic oil (reserve the rest for another use) in a small pot. Bring to a boil and reduce by half; set aside.

Toss the chicken wings with the salt and pepper. Roast over indirect heat for 30 to 35 minutes, turning once halfway through, or until cooked through and skin is light golden. Move to direct heat and grill, turning often, for 8 to 10 minutes longer or until crisp and deeply golden. Add wings to a large heatproof bowl; let rest 10 minutes.

Add basil leaves, drizzle all with sauce and gently toss. Tip out onto a platter. Lightly crush garlic chips and scatter overtop along with the sliced chili. Squeeze the lime halves overtop and serve. Serves 8 Serve with Rieisling Wine

Chicken Panang Casserole

Chicken Panang Casserole

Ingredients
3 cups canned coconut milk, well shaken
2 cups chicken stock
2 tablespoons red curry paste (such as Thai Kitchen)
1 tablespoon fresh lime juice (from 1 lime)
1 tablespoon tamarind paste 

2 teaspoons grated (with a Microplane) lemongrass 

2 teaspoons fish sauce
1 teaspoon granulated sugar
3 kaffir lime leaves
1 Thai basil sprig, plus more for garnish
1 garlic clove, smashed
5 tablespoons (2 1/2 oz.) unsalted butter
4 tablespoons all-purpose flour
2 cups quick-cooking white or brown rice
1 white onion, sliced lengthwise (about 1 cup)
1 red bell pepper, sliced lengthwise (about 3/4 cup)
3 boneless, skinless chicken breasts, butterflied and sliced into 2-in. pieces

Ingredient Checklist
3 cups canned coconut milk, well shaken

2 cups chicken stock

2 tablespoons red curry paste (such as Thai Kitchen)

1 tablespoon fresh lime juice (from 1 lime)

1 tablespoon tamarind paste

2 teaspoons grated (with a Microplane) lemongrass

2 teaspoons fish sauce

1 teaspoon granulated sugar

3 kaffir lime leaves

1 Thai basil sprig, plus more for garnish

1 garlic clove, smashed

5 tablespoons (2 1/2 oz.) unsalted butter

4 tablespoons all-purpose flour

2 cups quick-cooking white or brown rice

1 white onion, sliced lengthwise (about 1 cup)

1 red bell pepper, sliced lengthwise (about 3/4 cup)

3 boneless, skinless chicken breasts, butterflied and sliced into 2-in. pieces

Directions:

Combine coconut milk, stock, red curry paste, lime juice, tamarind paste, lemongrass,fish sauce, sugar, kaffir lime leaves, Thai basil sprig, and garlic in a medium saucepanover medium-high; bring to a boil, stirring occasionally. Cover, and remove from heat; letstand 30 minutes. Pour through a fine wire-mesh strainer into a bowl; discard solids.

Melt butter in a saucepan over medium-high. Gradually whisk in flour, whiskingconstantly until no lumps remain. Slowly whisk in strained coconut milk mixture; cook,stirring often, until thickened, 5 to 7 minutes. Remove from heat.

Preheat oven to 400°F. Scatter rice evenly on bottom of a buttered 9- x 13-inch bakingdish. Top with sliced onion, bell pepper, and chicken.

Pour coconut milk mixture evenly over chicken-rice mixture. Cover with aluminumfoil, and bake in preheated oven until rice is tender and chicken is cooked through, about1 hour. Garnish with Thai basil leaves.

Red Shrimp Curry

Red Curry Shrimp*****

The left photo is a commercial photo but the photo on the right is the recipe my daughter cooked and served.  It was soooo good!

Ingredients:

Recipe adapted from One Pan, One Family
1 onion
1 red bell pepper 
2 cloves garlic
1  lb. broccoli florets 
2 limes
1 14oz. can unsweetened coconut milk
1/2 cup vegetable broth
2 tablespoons Thai Red Curry paste, plus more if needed
1 1/2 tablespoons brown sugar 
1 1/2 tablespoons fish sauce
kosher salt and fresh cracked pepper
1 tablespoon vegetable oil
1 1lb. shrimp, peeled and deveined
1/2 cup fresh cilantro, roughly chopped

Directions:
On a large cutting board, thinly slice the onion and bell pepper and mince garlic. Transfer to a medium bowl.
Cut broccoli florets into bite-sized pieces and set aside.
Juice one lime into a small bowl and cut the other lime into wedges; set aside. 
In a medium bowl or large measuring cup, combine coconut milk, broth, curry paste, sugar, fish sauce, and 1/2 teaspoon of salt. 
Heat 12-inch skillet over medium-high heat and add the vegetable oil. When the oil shimmers, add the onion mixture and saute vegetables, stirring every now and then, until they begin to soften, about 2 minutes. Stir in the coconut milk mixture, bring it to a boil, then reduce the heat to low and cook, stirring every now and then, until it reduces and thickens, about 5 minutes. Stir in the broccoli and shrimp and increase the heat so that it comes to a boil. Reduce the heat again to low, cover and cook gently until the shrimp are cooked through, the broccoli is tender and the flavors have blended, about 5 minutes. 
Stir the lime juice and half of the cilantro into the curry. Adjust to taste with salt, pepper, or more red curry paste if needed.  Serve over bowls of rice, sprinkle with remaining cilantro. Serve with lime wedges on the side for more zing.  Serves four   adapted from:  OnePan, Whole Family

Thai-Style Pork Fried Rice

Thai-Style Pork Fried Rice

This Thai-style pork fried rice comes together in under 30 minutes, and it makes a satisfying one-dish meal.
Servings: 4 (as a main course)

Ingredients:
2 tablespoons vegetable oil
3 large eggs, beaten
Pinch salt
1 bunch scallions, finely sliced, light and dark green   

   parts divided
3 cloves garlic, chopped
2 tablespoons finely chopped fresh ginger
1 pound ground pork
4 cups cooked white rice (from 1-1/3 cups uncooked 

   rice)
1/2 cup frozen peas, defrosted
1-1/2 cups cooked broccoli florets (see note)
3 tablespoons fish sauce
2 tablespoons oyster sauce
2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
3 tablespoons fresh chopped cilantro
Sriracha, for serving (optional)

INSTRUCTIONS

In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat. Season the beaten eggs with a generous pinch of salt, add them to the pan and cook, stirring frequently, until scrambled. Transfer the eggs to a plate and set aside.

In the same pan (no need to wash it), heat the remaining tablespoon oil over medium-high heat. Add the light green scallions, garlic, and ginger and cook, stirring frequently, for about 1 minute. Add the pork and continue cooking, breaking the meat apart with a wooden spoon, until no longer pink, about 3 minutes.

 

Add the cooked rice, peas, broccoli, fish sauce, oyster sauce, sugar, and red pepper flakes. Cook, stirring to evenly combine, until the rice and vegetables are hot. Stir in the dark scallion greens, cilantro and scrambled eggs. Taste and adjust seasoning, if necessary. Serve with Sriracha, if desired. 

Note: Defrosted frozen broccoli florets will work in a pinch, but they tend to get a bit mushy so fresh-cooked (or leftover fresh-cooked) broccoli is preferable. You can also substitute any other leftover cooked vegetables you have in your fridge.

Gluten-Free Note: To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. Many sauces, condiments, and other ingredients contain hidden gluten so if you're following a gluten-free diet, always read the labels of your ingredients to verify that they are, in fact, gluten-free.

Lemongrass Chicken Noodle Bowl

LEMON-GRASS CHICKEN NOODLE BOWL

Want delivery without having to order in? This noodle bowl is all the good things from your favourite Vietnamese eatery. Chili garlic sauce, a condiment available at most big grocers, can be substituted for the garlic and chili in both the dressing and the sauce—add 1½ tsp (7 mL) to each. And don’t be put off by what looks like a long list of ingredients. Some show up twice to make following along easier.

Ingredients:

DRESSING
3 tbsp (45 mL) fish sauce
3 tbsp (45 mL) lime juice
2 tbsp (30 mL) sugar
1/2 cup (125 mL) warm water
1 Thai chili, finely chopped
1 clove garlic, finely chopped

SAUCE
1 tbsp (15 mL) fish sauce
2 tbsp (30 mL) firmly packed brown sugar
1/2 cup (125 mL) chicken stock or water
2 stalks lemon grass, finely chopped
1 Thai chili, finely chopped
2 cloves garlic, finely chopped
8 oz (225 g) fine rice vermicelli
1 tsp (5 mL) plus 3 tbsp (45 mL) grape-seed, canola or peanut oil
4 boneless, skinless chicken thighs cut into 1-inch (2.5-cm) chunks
1/2 tsp (2 mL) curry powder
1/2 tsp (2 mL) salt
Freshly ground black pepper
4 cups (1 L) loosely packed mixed herbs (recipe follows)
1 cup (250 mL) finely shredded red cabbage (optional)
1/2 cup (125 mL) chopped roasted, salted peanuts

Mixed Herbs:
If you live near a well-stocked Asian market that’s open, pick up some Vietnamese coriander, mint, perilla, and Thai basil to garnish your bowl. Otherwise, stick to a combination of cilantro and mint.

Directions:
Make the dressing by combining the ingredients in a small bowl and whisking until the sugar is dissolved. Make the sauce by doing the same in a separate bowl. Set both aside for now.

2. Place the vermicelli in a large heatproof bowl. Pour enough boiling water over to cover the noodles and let stand until they’re soft, about 4 minutes. Drain, rinse well under cool running water, and toss with 1 tsp (5 mL) oil.

3. Sprinkle the chicken with curry powder and salt. Season with lots of black pepper. Heat remaining 3 tbsp (45 mL) oil in a wok or frying pan over medium-high heat. Once it’s smoking, add the chicken and cook, undisturbed, for about 3 minutes per side, or until golden all over. Remove to a clean bowl with a slotted spoon.

4. Pour the sauce into the wok and cook until reduced by half. Add the chicken and juices to the wok and continue to cook until sauce is thick and glossy, about 3 minutes longer. Remove from heat.

5. Divide the noodles (if they’re stuck together, loosen with a bit of cold running water) between 4 bowls. Pour a quarter of the dressing over each. Top with the chicken, herbs, cabbage (if using) and peanuts.

Serves 4

Chili-Lime Sauce

This condiment, called nam pla prik (nam pla is fish sauce, prik is chile), is found on virtually every home and restaurant table in Thailand. It’s considered a flavor enhancer, similar to our salt and pepper, and is fantastic on Thai Beef Salad, spooned onto plain or fried rice and grilled meats or fish, or as a dipping sauce for raw vegetables, spring rolls, and summer rolls. The sauce is traditionally made with bird's eye chiles, but as they're not readily available in the States, we usually substitute jalapeño and/or crushed red pepper flakes.

Ingredients:

1/4 cup fresh lime juice

2 tablespoons fish sauce

1 large garlic clove, minced

1/3 red or green jalapeno, seeds removed and sliced  

    crosswise or more to taste

1 packed Tablespoon light brown sugar

Directions:

1. 1. In a small bowl, whisk together the lime juice, fish sauce, garlic, jalapeños, and brown sugar. (Or, in a 12-ounce/180-ml or larger jar with a lid, combine the ingredients, cover, then shake vigorously.) 

Dip a piece of lettuce in the dressing and check the seasonings; add more jalapeños, if you like. The sauce should have a balance of hot, sweet, sour, and salty, which is typical of Thai foods.  Keep covered in the refrigerator for up to 2 weeks.