Category: Side Dish

Posted on » by Loren » Theme:

Steamed Mussels with Lemongrass Coconut Curry Recipe

(from steamykitchen.com)
Servings: 4 as part of multicourse meal Prep Time: 5 minutes Cook Time: 10 minutes
ingredients:
2 pounds mussels, scrubbed & picked through (discard cracked shells and ones that don’t close when tapped)
1 stalk of lemongrass, white part grated with microplane grater (or substitute with 4 wide strips of lemon peel)
2 bottles of clam juice (or substitute with vegetable broth + wine)
1 can (14oz) of good coconut milk, shake the can vigorously to mix the fat with the liquid
1/4 cup to 1/2 cup of Thai curry paste (depends on your spice level)
1 tablespoon fish sauce (or substitute with 1 teaspoon of kosher salt)
1 teaspoon sugar
3 small skeins of mung bean noodles, soaked in cold water for 5 minutes.
chopped scallions & chili for topping

directions:
1. Fry the curry paste: In a wok or large pot, turn heat to medium. When wok is hot but not smoking, add 2 tbl curry paste and the lemongrass (or lemon peel). Fry for 30 seconds to release its flavors. Add the clam juice, fish sauce, sugar and coconut milk. Simmer for 3 minutes. If you are using lemon peel, discard lemon peel. Taste the broth. If you want more heat, add more curry paste. In meantime, drain your mung bean noodles. The noodles should still be a little stiff.

2. Steam the mussels: Turn heat to high and add your mussels. Immediately cover with tight fitting lid. Steam on high for 4 minutes. Open lid, scootch the mussels to one side, add mung bean noodles and cook for another minute uncovered. Use a large spoon to redistribute the mussels from the top to the bottom of the broth, cook another 30 seconds and it’s done! Top with chopped chilies and scallions.

Posted on » by Ashley » Theme:

Curried Peanut and Tomato Soup

Curried Peanut and Tomato Soup
Gourmet February 2006

1 medium onion, chopped (1 cup)
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons vegetable oil
2 teaspoons curry powder (preferably Madras)
1 (14-oz) can diced tomatoes in juice, chopped if large, reserving juice
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 cup hot water
1/4 cup smooth peanut butter
2 tablespoons chopped fresh cilantro

Cook onion, salt, and pepper in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Add curry powder and cook, stirring frequently, 2 minutes. Add tomatoes (with their juice) and broth and simmer, uncovered, 5 minutes. Stir hot water into peanut butter until smooth and add to soup. Simmer, uncovered, stirring occasionally, 5 minutes. Stir in cilantro before serving.

Posted on » by Ashley » Theme:

Eggplant and Manchego Grilled Cheese Sandwiches

Eggplant and Manchego Grilled Cheese Sandwiches
inspired by Peniche, White Plains NY

1 Eggplant
flour
salt & pepper
2 eggs
breadcrumbs
Italian seasoning
manchego cheese
honey
white truffle oil

Peel eggplant and slice lengthwise into 1/4-inch thick slices. This is easiest with a mandoline. Pat slices dry with paper towels. Set up 3 plates side by side. In the first, add a generous amount of flour and season with salt and pepper. In the second, add 2 eggs and a splash of water, and beat well with a fork. In the third, add a generous amount of breadcrumbs and season with dried Italian seasoning.

Heat olive oil in a large skillet (preferably cast iron). Dredge each slice of eggplant in the flour, shaking off excess. Coat with the eggs, letting excess drip off, and then coat with breadcrumb mixture, pressing to make sure it adheres well. Pat off excess, and fry until golden brown on both sides. Place fried eggplant slices onto a cookie sheet lined with a metal rack. We found it helpful to pat the slices with paper towels when they came out of the pan to soak up some of the excess oil. Repeat frying eggplant slices, being careful not to crowd the pan.

Once all of the eggplant is fried, make sandwiches out of them by placing a few slices of manchego cheese on a piece of eggplant, and topping it with another piece of eggplant. Broil on low until the cheese is nice and melted, and the eggplant is crispy. When the sandwiches come out of the oven, quickly drizzle with honey and a bit of white truffle oil. Enjoy!