Saturday, July 30, 2011
As well, long summer evenings don't lend themselves to sitting at a computer, but rather to being outdoors enjoying our balmy Tri-Cities weather and gorgeous sunsets! But I have a few things in the blog pipeline that are good enough to publish.
How could anyone not be inspired by this gorgeous local organic Savoy cabbage? I paired it with a creamy chive dressing found in one of my favorite cookbooks.
SAVOY FAIRE SLAW
Dressing inspired by Patricia Wells in Vegetable Harvest.
Savoir-faire is the French expression for "know how to do." You'll know just what to do with this slaw!
1 smallish head savoy cabbage
1/2 cup cream
1 tablespoon snipped chives
1 tablespoon lemon juice
1/4 teaspoon salt
Trim core from cabbage. Slice cabbage very thinly, then slice crosswise a few times so you have pieces about an inch long.
Whisk dressing ingredients in medium bowl. Add cabbage and mix well. Slaw will keep well but tastes fantastic freshly made.
Makes 4 servings
Monday, July 11, 2011
To that end, I frequently employ some seriously slap-happy cooking practices that just possibly could get me banned from the food blogosphere. To be honest, the results aren't always blogworthy.
UNDESERVEDLY GOOD SHRIMP CURRY
Adapted from tasting the Valley Cafe's Spicy Asian Shrimp from our last visit there. You can use a 14-ounce can of coconut milk instead of the water and coconut cream, if you like.
25 tail-on (or tail-off ... your call) shrimp, frozen
1/2 cup chopped sundried tomatoes, in oil (I used Costco's, even though they have Italian spices!)
A few slabs (about 1/2 cup's worth) of coconut cream (see end of this post)
1 to 2 teaspoons red Thai curry paste
1/4 teaspoon (or more to taste) crushed red pepper
1 teaspoon salt
A few grinds black pepper
2 cups water
Green onions (or chives)
Fresh basil or mint (Mint was growing in a pot on the patio, so I used that)
Chopped fresh tomato, if you have it
Quickly rinse the frozen shrimp, pluck them from the rinse water, and lay them in a single layer in a medium skillet. Top with the sundried tomatoes, and arrange your coconut cream slabs around atop all. Add the curry paste, crushed red pepper, salt, black pepper and 2 cups water.
Turn heat on to medium high, and when things start to bubble a bit, stir everything around. Reduce heat a tad, but make sure it keeps simmering. The shrimp will begin to turn pink. Stir occasionally, and when shrimp are done, remove them with a slotted spoon to your serving dish.
Continue simmering the sauce until it's reduced about a third. If you used a can of coconut milk, reducing probably won't be necessary. Pour sauce over the shrimp, top with green onion (or chives), diced tomato, and basil or mint.
Makes 2 very hearty servings.