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

Alice Waters Chez Panisse Almond Cake

 

Alice Waters Chez Panisse Almond Cake

If you are lucky enough to get a reservation at the much sought after restaurant, Chez Panisse in Berkley, CA, you will be treated to some of the most delectable foods west of the Rockies.. Meats, vegetables, and fruits are bought daily to assure her standard of freshness. Baked goods are a daily feature. This is a recipe for her Almond Cake. It is dense but, oh what a flavor. Serve it as a breakfast treat, with a coffee, or as dessert. Dress this cake with a scoop of ice cream, fruit, or a favorite sauce. It is a special treat.

Ingredients

1 1⁄3 cups granulated sugar
3⁄4 cup almond paste (not marzipan)
10 ounces unsalted butter, at room temperature
6 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1⁄4 teaspoon salt

Powdered sugar for dusting

Directions:

Preheat oven to 375 degrees F. and prepare a 9-inch springform pan by buttering it liberally and lining the bottom of the pan with parchment paper.

Break up the almond paste with your fingers and process it with the sugar in a food processor. Move the mixture to the bowl of your stand mixer.

Beat the butter and the vanilla extract (and optional almond extract) into the sugar/almond paste mixture and then continue beating until the mixture is creamed and is light and airy. 

Add the whole eggs (one at a time) and mix after each addition until you have thoroughly incorporated the eggs into your batter.

Add the dry ingredients (flour, baking powder and salt) and mix just until thoroughly combined.

Spoon the batter into your prepared springform pan, smoothing the top. Bake until a toothpick inserted in the middle of the top of the cake comes out clean and the center of the cake, when pressed, feels firm but springy. This should take between 1 and 1 1/4 hours. 

Remove the baked cake from the oven and let it cool in the pan for at least 20 minutes before releasing the sides of the springform pan. Garnish with powdered sugar and enjoy. Serves 8