This creamy, fragrant, soul-warming soup is hard to beat. Let the red curry paste work its magic even if some aromatics are unavailable. Here is the chicken version. A few easy changes can make it vegan.
Ingredients for 8 to 10 servings
2 tablespoons of coconut oil
1 small white onion, finely sliced
3 cloves of garlic, finely chopped
1 small fresh hot pepper, preferably red, or to taste
1 lemongrass stalk, closest to roots, leaf blades discarded
1 knob of ginger
1 knob of galanga
4 kaffir lime leaves or a small piece of lime rind
3 tablespoons of Thai red curry paste
2 tablespoons of lime juice
4 tablespoons of fish sauce (soy sauce for vegan version)
4 cups of chicken stock (vegetable stock for vegan version)
4 cups of unsweetened coconut milk
3 tablespoons of coconut sugar or brown sugar
1 whole boneless chicken breast cut into small cubes
1 green onion, thinly sliced
Chopped cilantro leaves for garnish
Directions
Heat coconut oil in a soup pot and add onions, garlic, pepper, lemongrass, ginger, galanga, kaffir lime leaves, and curry paste.
Fry until fragrant for 5 minutes then add the chicken stock.
Simmer for at least 30 minutes, preferably one hour.
Strain the solids and return the stock to the soup pot.
Add coconut milk, chicken breast and remaining ingredients except for the cilantro.
Simmer for 20 minutes or until the chicken is completely cooked.
Adjust the seasoning to your taste by adding more curry paste, fish sauce, lime juice, or sugar.
Treat yourself to a quick and tasty journey to India with this simplified version of an all-time favorite. The bold flavors are optimized by marinating the chicken overnight and by making your own Garam Masala spice blend in these few easy steps.
Ingredients for 4 portions
Marinade
500 grams of boneless chicken breast or thighs
2 tablespoons of lime juice
2 teaspoons of ground cumin
2 teaspoons of ground paprika
Dash of cayenne pepper to taste
1 cup of plain yogurt
Curry
2 tablespoons of cooking oil
1 medium sized onion, finely chopped
6 cloves of garlic, finely minced
2 teaspoons of finely grated ginger
1 chili pepper, seeded and finely chopped (optional)
1 bay leaf
2 teaspoons of Garam Masala
1/2 cup of tomato puree (passata)
2 tablespoons of heavy cream (can substitute with chicken stock)
Cilantro leaves for garnish
Garam Masala Ideally made with whole spices but also good if using already ground.
1 teaspoon of whole cumin seeds
1 teaspoon of whole coriander seeds
1 teaspoon of black peppercorns
1 stick of cinnamon
1/2 star anise
1 whole nutmeg or a grateable chunk of whole nutmeg
4 whole cloves
Directions
Cut chicken in bite size pieces and marinate for a few hours or overnight.
Make the Garam Masala. If using whole spices, dry-fry in a pan until fragrant. Place in a mortar and pestle or a coffee grinder except for nutmeg that you should grate a small amount by hand separately into the final mixture.
Heat oil in a heavy pan and build the curry starting with onions, garlic, ginger, bay leaf, and Garam Masala.
Stir often before adding the marinated chicken.
Cook for 10 minutes before adding tomato puree.
Cook for another 10 before adding cream or stock.
Adjust seasonings and slowly simmer uncovered for another 10 minutes or until fully cooked.
Garnish with cilantro leaves and enjoy with basmati rice, naan or flatbread of your choice.
Leave it to the French to make a ham and cheese sandwich so sinfully rich. These bistro classics have funny names that literally mean “crunch mister” and “crunch Mrs.” Just remember that the mister has no egg and both are meant to be eaten with a knife and fork.
For the bechamel
2 tablespoons of butter
2 tablespoons of flour
1 cup of milk
1 pinch of nutmeg
Salt and pepper
For the sandwich
4 half inch slices of crusty bread*
6 slices of ham
2 to 4 slices of Swiss cheese like Emmental or Gruyere
1 cup of the same Swiss cheese, grated
2 tablespoons of butter
Dijon mustard to taste
1 fried egg for the croque madame if desired
* La Colina restaurant sells an outstanding sourdough loaf baked in their wood fired oven. Be sure to grab one on your next visit.
Directions
Make a bechamel sauce by melting 2 tablespoons of butter in a saucepan over low heat.
Add the flour, whisking continuously while slowly adding the milk.
Once the sauce is thick and creamy, season with salt, pepper, and nutmeg.
Lightly toast the bread and spread a little mustard on one side, and then some bechamel on top.
Melt butter in a large pan, and make two grilled cheese sandwiches with the ham and the sliced cheese.
Preheat your broiler.
Place both sandwiches in a baking pan and top with more bechamel and shredded cheese.
If you are a fan of mushrooms, dried shiitakes should be a staple in your pantry. Fresh ones are always a delightful treat when available, but you can still unlock that earthy and meaty magic by reconstituting a handful of dried shiitakes in water overnight. Fry thick slices in 1 tablespoon of hot oil to create a little crunchy texture, and finish with salt or soy sauce. Save the soaking water for soups or sauces.
Ingredients for 6 portions
Handful of shiitake mushrooms, following the instructions above, save water for this recipe should be approximately 1 cup of liquid
400 grams of dried rice vermicelli
2 tablespoons of cooking oil
6 cloves of garlic, finely minced
1 medium red onion, finely minced
2 tablespoon of grated ginger root
1 small sweet red pepper, sliced in julienne strips
1 stalk of lemongrass, white part only and smashed to release aroma
2 stalks of green onion finely sliced
3 to 4 tablespoons of Thai red curry paste
1 can of coconut milk
1/2 cup water
3 tablespoons of soy sauce
Salt and pepper to taste
Juice from 1/2 lime
Coarsely chopped cilantro leaves and basil leaves for garnish
Lime wedges to serve
Directions
In a shallow pan, preferably with a lid, fry the garlic, onion, green onion, ginger, lemongrass stalk, add sweet pepper strips and already prepared shiitakes.
Stir well before adding curry paste and coconut milk.
Place dried noodles on top of bubbling sauce, add mushroom water and 1/2 cup of plain water and cover with lid for 3 to 4 minutes.
Uncover to break apart the noodles and stir them into the mixture.
Lower heat and cover again for 2 minutes. When you uncover again, the noodles should have absorbed most of the liquid.
Let simmer for another 3 to 4 minutes, season with soy sauce and 1/2 lime.
Garnish with lime wedges, cilantro and basil leaves.
This is a perfect no-brainer for holiday entertaining. This scoopable creamy, cheesy, and much easier to eat version will be your next party’s favorite. Provide plenty of fun and crunchy dippers such as raw veggies, chips, pretzels, or pita wedges. Let the slow cooker do all of the work, or broil the top for a few minutes for that extra scrumptious crust.
Ingredients for a 13 X 9 inch baking tray
4 cups of shredded cooked chicken meat
1 tablespoon of butter
4 garlic cloves
1 full 8 oz brick of cream cheese at room tempurature
1 cup of sour cream or ranch dressing
½ cup of your favorite hot sauce or buffalo sauce
1 teaspoon of garlic powder
1 teaspoon of onion powder
½ teaspoon of ground pepper
Salt to taste
1 cup of shredded cheddar cheese
1 cup of shredded mozzarella
Topping
¼ cup of thinly sliced green onion tops
¼ cup of shredded cheddar
¼ cup or more blue cheese
Directions
Melt butter in a large frying pan, add garlic till fragrant, then add cream cheese, sour cream or ranch dressing. Turn off heat, stir until well blended and then add chicken and cheeses.
For slow cooker, place mixture in cooker withholding the topping ingredients until the mixture is warm and slightly bubbling. You should begin with the setting on high and then lower to warm while serving.
For baking, pour mixture in a 9 X 13 inch pan, and bake for 15 to 20 minutes at 350 degrees F (190 C) until slightly bubbling. Change oven setting to broil, add final toppings, and place on the lowest rack for 3 to 5 minutes. Be careful not to over broil.
This tasty meatball dish was featured in Anthony Bourdain’s 2016 episode with president Obama in Hanoi. For very good reason—super delicious when paired with cold beer.
Ingredients for 4 to 6 generous servings
Meatballs
1 kilo of ground pork
1 stalk of lemongrass
4 cloves of garlic
1 small red onion
2 tablespoons of brown sugar
2 tablespoons of fish sauce (nam pla)
Ground black pepper
Dipping Sauce
1/2 cup of white sugar
1/2 cup of fish sauce
5 tablespoons of lime juice
5 tablespoons of white distilled vinegar
1 clove of garlic, finely chopped
1/2 cup of water
1 red chili pepper, finely chopped or to taste
Other
1 package of rice vermicelli
Fresh greens such as lettuce, cilantro, basil, mint, bean sprouts
Directions
Finely chop the lemongrass, garlic, and onions.
Mix together with the meat, sugar, fish sauce, and pepper and allow to marinate for 1/2 hour.
Meanwhile prepare the dipping sauce and the plate with fresh greens. This sauce should be sweet, salty, tangy, and umami. Feel free to play with the proportions.
Bring a pot of water to boil and immerse the vermicelli for about 3-4 minutes until soft. Drain and set into individual bowls. It’s normal that these noodles become sticky and clumpy. They will loosen with the sauce.
Form little meatballs and flatten slightly. They are wonderful grilled over charcoal but a shallow fry pan is also fine.
This is served by layering the noodles, the meatballs, the greens, and sauce.
With these few details, you will have a complex layering of flavors and the ultimate bowl of comfort worthy of any French chef.
Ingredients for 4 servings
1 liter of stock, traditionally beef but a rich vegetable stock is great too
6 medium yellow onions thinly sliced
¼ cup olive oil
2 tablespoons of butter
1 dash of nutmeg
1 dash of thyme
1 bay leaf
Salt and pepper to taste
2 tablespoons of brandy or vermouth or white wine
8 thin slices of toasted French baguette
4 to 6 slices of Swiss cheese like Gruyere,
Emmenthaler, or Baby Swiss
Directions
Slowly caramelize the onions in the olive oil for about 20 minutes until it reaches a deep brown color.
Deglaze the pan with the brandy and then add the stock and seasonings.
Let simmer for 10 to 15 minutes and then discard the bay leaf.
To assemble in bowls
Ladle the soup into heat proof bowls, top with 2 bread slices per bowl, distribute the cheese on top of floating bread slices and place under broiler for 5 to 10 minutes until the cheese is brown and bubbly. Allow to cool very slightly before serving.
From the aloha state of Hawaii, this sweet-savory combo of sushi and processed meat is the ultimate quick bite lunch on-the-go.
Ingredients
1 can of spam (can substitute with firm tofu)
¼ cup of thick teriyaki sauce (or mirin, sugar, and soy sauce)
2 cups of Japanese short grain rice
5 sheets of nori seaweed folded into thirds, letter-style and then cut with scissors
Directions
Rinse the rice until the water runs clear and cook in rice cooker or deep pan in 2 cups of water. Cook until water is absorbed, fluff with a fork and allow to cool.
Open the can of spam and slice horizontally about seven times. Clean and save the can.
Spray a non-stick frying pan and fry the spam for a few minutes until slightly crispy. Brush spam abundantly with teriyaki sauce.
Line the empty can with plastic wrap and place 1/3 cup of cooked rice in the bottom and top with one slice of spam. Press down firmly before pulling out the plastic wrap. You should have 2 compact layers of rice and spam.
Wrap in 1 piece of cut nori and press down using the rice side to make it all stick together.
Grilled sweet corn slathered with cream, then dusted with cheese and chili powder (tajin) is a perfect side dish for your next fiesta. Can be served on or off the cob.
Ingredients
3 ears of shucked sweet corn
½ cup of sour cream or natilla
1 tablespoon of mayonnaise
½ cup of parmesan cheese
2 tablespoons of chopped cilantro
1 tablespoon of tajin pepper powder or to taste
Directions
Grilling the corn is the best method for extra smokiness, but boiling also works.
In a bowl, mix the cream with mayonnaise, and in a separate shallow plate mix the parmesan with the tajin.
Brush the warm cobs with cream mixture before rolling in cheese until entirely covered.
Garnish with cilantro.
If you opt for serving the corn off the cob and in little bowls, cut off the cooked kernels and mix with cream and then top with cheese, tajin, and cilantro.
This is my spin on a Portuguese salad and a refreshing way to enjoy this underrated protein.
Ingredients
(For 6 to 8 servings)
1 kilo of raw octopus
1 medium, yellow onion chopped into small squares
2 cloves of garlic finely chopped
6 sun dried tomatoes (optional)
3 tablespoons of white wine vinegar or apple cider or white balsamic or any good quality light colored vinegar.
1 tablespoon of lime juice
1/2 cup of olive oil
Salt and pepper to taste
1/3 cup of chopped cilantro (can substitute for parsley if desired)
Directions
To tenderize octopus, you must immerse in boiling salted water for 45 minutes. Cool down, rinse off, and cut into small chunks. There might be a little cartilage in the head cavity which needs to be removed. Mix with remaining ingredients and allow to mellow in fridge for at least 20 minutes before serving.
Let’s welcome our hot season with a light and crunchy salad whose dressing is pure umami, also great for repurposing leftover steaks or other proteins.
Here is a simple and interesting steak marinade if you’re not using leftovers.
Steak
400 grams or 1 lb of tender beef (tenderloin or sirloin)
8 cloves of garlic
4 cleaned cilantro roots
1/2 teaspoon ground black pepper
3 tablespoons of oil
Salad
Lettuce
Cherry tomatoes, halved
Sliced cucumber
Small thinly sliced red onion
Handful of coriander and mint leaves
Chopped peanuts for garnish
Dressing
2 tablespoons fish sauce
2 tablespoons of lime juice
1 tablespoon of soy sauce
2 tablespoons of brown sugar
Fresh chili peppers to taste
Instructions
Finely grind the garlic, cilantro roots, pepper and oil and marinate steaks for 20 minutes.
Grill to medium rare and thinly slice, allow to cool.
Assemble salad, top with sliced meat, pour dressing over and garnish with peanuts.
This is the easiest carrot cake recipe ever! The only equipment needed is a food processor, a Bundt pan, and of course, a hot oven.
Ingredients
1 large carrot, peeled and then cut into chunks
3 eggs
2 cups of sugar
½ cup oil
2 cups of flour
1 tablespoon of baking powder
½ teaspoon of salt
½ teaspoon of ground cinnamon
Soft butter and 1\3 cup flour for greasing pan
Directions
Preheat oven to 350 degrees
Prepare Bundt pan with soft butter and 1/3 cup of flour
Sift the 2 cups of flour, baking powder, salt, and cinnamon in a bowl and set aside
Place the carrot chunks, eggs, oil, and sugar into the food processor. Process for 2 minutes until the carrots are well grated and the texture is creamy.
Mix the sifted flour together with the carrot mixture and pour into pan.
Bake for 35 to 45 minutes until a knife comes out clean and the edges are golden
This cake is very moist and can be served plain or glazed. Here are some ideas:
Butter-rum: 2 cups of sifted powdered sugar, 1/2 cup of melted butter, 3 tablespoons of rum, 1 teaspoon vanilla extract
Orange: 2 cups of sifted powdered sugar, 1/2 cup of melted butter, 3 to 4 tablespoons of orange juice, orange zest
Caramel sauce: 1 cup of light brown sugar, 1/4 cup butter, 1/2 cup of milk, 1 tablespoon of vanilla extract
This is arguably the best and the easiest stuffing that will draw you compliments into the next year!
Day-old homemade cornbread is optimal, but the box mix is also fine. Toasting and drying the bread cubes is a main step towards that perfect texture.
Ingredients
1 stick of unsalted butter, melted
1/2 cup coarsely chopped dried craisins
10 cups coarsely crumbled cornbread
1/3 cup coarsely chopped pecans,
1/4 cup olive oil
1 pound fresh chorizo, casings removed
2 medium onions, chopped
4 celery stalks, chopped
Salt and pepper, to taste
2 garlic cloves, finely chopped
2 tablespoons finely chopped fresh sage
2 large eggs
3 cups room-temperature chicken stock
Directions
Preheat oven to 350. Toast pecans in oven for 8 minutes. Toast cornbread bread cubes for 15 minutes turning around in pan several times.
Brown chorizo in skillet, transfer to bowl with a slotted spoon.
Add onion, celery, garlic, sage, and craisins to skillet and fry until fragrant.
Turn off heat and scrape the pan well before mixing with chorizo, bread cubes, and toasted pecans.
In a separate bowl, combine the eggs with the chicken stock and pour over the stuffing along with the melted butter. Mix well.
You can use this mixture to stuff the turkey’s cavity, or bake separately in a prepared pan for 45 minutes at 350 degrees.
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Curry
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Salad
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Salad
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