First of all, many apologies for the long silence. I have been so busy doing actual work that I keep forgetting to update my blog. Shameful. I have also decided to start posting recipes that constitute a full meal, rather than just a side. Not this week, though. This week, I am posting a side that I consider integral to a complete Thanksgiving/holiday meal.
This is Lucia's recipe. I have no idea who Lucia is, but that's what the original recipe title says. Her name has been left out of my version, though, because I had to make a drastic change to the recipe: 8 tablespoons of butter (or one stick) is much too much when all you need to do is saute some shallots and celery. I cut it way back to a more healthy 2-3 tablespoons, and I switched from butter to olive oil. So now it's "my" recipe.
Anyway, I cut this out from the Washington Post a few years ago, and it has been adopted by my parents, brothers, and my own family as our stuffing recipe. It is super easy, seasonal, delicious. Enjoy!
Chestnut Stuffing
Makes 6 servings*
2-3 tablespoons olive oil
4 shallots, finely minced
2 stalks celery, thinly sliced
½ teaspoon freshly ground black pepper
1 teaspoon dried sage
½ teaspoon celery seeds (optional)
3 cups cubed, day-old bread
15oz steamed and peeled chestnuts
1 ½ cups vegetable stock
Preheat the oven to 350°. Lightly oil a 9” square baking dish.
In a large skillet over medium heat, heat the oil. Add the shallots and cook, stirring frequently, until softened, about 3 minutes. Add the celery and cook, stirring, until softened, about 7 minutes. Add the salt, pepper, sage, and celery seeds, and stir to combine. Remove from the heat.
Place the brea ad chestnuts in the baking dish. Drizzle with the shallot-celery mixture and toss well until combined. Drizzle slowly with the stock and toss until combine.
Cover and cook until warmed through, about 30 minutes. If a slightly crunchy surface is desired, uncover and bake for an additional 10 minutes. Set aside to rest for about 5 minutes prior to serving.
*I always double the recipe. Leftovers are very important, plus your guests will probably have two servings.
Friday, November 20, 2009
Thursday, October 22, 2009
15 Tips for Awesome Wine and Food Pairings
I just finished reading Food & Wine Magazine's October issue last night. One of the feature articles was "15 Rules for Great Food and Wine Pairings" by Ray Isle, F&W's wine editor. Now, the world "rule" is a bit strong, so I'd rather call them tips. But here are Ray's great suggestions:
White Wines
Champagne is perfect with anything salty. Because of they have a touch of sweetness, they pair well with salty foods.
Sauvignon Blanc goes with tart dressings and sauces. Vinho Verde from Portugal and Verdejo from Spain are good choices, too.
Gruener Veltliner is best with a dish that has lots of fresh herbs, thanks to its citrus and clover scent. Albarino from Spain and Vermentino from Italy also fit the bill.
Pinot Grigio pairs with light fish dishes; other good matchces are Arneis from Italy or Chablis from France.
Chardonnay from California, Chile, or Australia goes well with fatty fish or fish in a rich sauce.
Riesling, Gewuertztraminer, and Vouvray are great with spicy dishes; they're sweetness tames the heat of Asian and Indian food.
Moscato d'Asti, demi-sec Champagne, and Asti Spumante emphasize the fruit in desserts, rather than the sugar in them.
A dry rose has the acidity of white wine and the fruit character of red, making it a good choice for rich, cheesy dishes.
Rose Champagne has the depth of flavor and richness to go with a wide range of main courses, so don't ignore it once the hors d'oeurvres are finished.
Red Wines
Syrah from Washington, Cabernet Franc from France, and Xinomavro from Greece all go well with highly spiced/heavily seasoned meat dishes.
Pinot Noir and Dolcetto are great for dishes with earthy flavors, like mushrooms and truffles.
Malbec, Shiraz, and Cotes-du-Rhone won't be overshadowed by sweet-spicy barbecue sauces.
Old world wines should be paired with old world dishes from their area. No brainer!
Zinfandel, Nero d'Avola from Italy, and Monstrell from Spain go well with pates, mousses, and terrines; all are rich and rustic.
Cabernet Sauvignon from California, Bordeaux, and Bordeaux blends are awesome with steaks or chops.
White Wines
Champagne is perfect with anything salty. Because of they have a touch of sweetness, they pair well with salty foods.
Sauvignon Blanc goes with tart dressings and sauces. Vinho Verde from Portugal and Verdejo from Spain are good choices, too.
Gruener Veltliner is best with a dish that has lots of fresh herbs, thanks to its citrus and clover scent. Albarino from Spain and Vermentino from Italy also fit the bill.
Pinot Grigio pairs with light fish dishes; other good matchces are Arneis from Italy or Chablis from France.
Chardonnay from California, Chile, or Australia goes well with fatty fish or fish in a rich sauce.
Riesling, Gewuertztraminer, and Vouvray are great with spicy dishes; they're sweetness tames the heat of Asian and Indian food.
Moscato d'Asti, demi-sec Champagne, and Asti Spumante emphasize the fruit in desserts, rather than the sugar in them.
A dry rose has the acidity of white wine and the fruit character of red, making it a good choice for rich, cheesy dishes.
Rose Champagne has the depth of flavor and richness to go with a wide range of main courses, so don't ignore it once the hors d'oeurvres are finished.
Red Wines
Syrah from Washington, Cabernet Franc from France, and Xinomavro from Greece all go well with highly spiced/heavily seasoned meat dishes.
Pinot Noir and Dolcetto are great for dishes with earthy flavors, like mushrooms and truffles.
Malbec, Shiraz, and Cotes-du-Rhone won't be overshadowed by sweet-spicy barbecue sauces.
Old world wines should be paired with old world dishes from their area. No brainer!
Zinfandel, Nero d'Avola from Italy, and Monstrell from Spain go well with pates, mousses, and terrines; all are rich and rustic.
Cabernet Sauvignon from California, Bordeaux, and Bordeaux blends are awesome with steaks or chops.
Wednesday, October 7, 2009
Chocolate Cake with Buttercream Frosting
Last spring, I detailed my food vices in a blog post. This list included my love of chocolate and frosting. Last weekend, I found the recipe that perfectly combines the two.
Even though I do not enjoy baking (measuring ingredients is just not my thing), every year I make my son's and daughter's birthday cakes from scratch. My daughter's birthday is tomorrow, but her birthday party was last weekend. She said she wanted chocolate cake. Fine with me; I have tons of recipes for chocolate cake. I found one recipe among my collection of Martha Stewart Living recipes that seemed to fit the bill. Not too long, not too complicated, but alas and alack, it would require plenty of measuring. Sigh.
So I spent 2 hours Sunday morning making the cake, then another 1/2 hour in the afternoon putting it together and frosting it. It definitely looked homemade, even on its beautiful cake stand, but man alive, it was delicious. Can't wait to eat the leftovers tomorrow night on my daughter's actual birthday.
Basic Chocolate Cake with Chocolate-Buttercream Frosting
Makes one 8-inch layer cake
For the cake:
Unsalted butter, for pans
1 1/4 cups unsweetened cocoa powder, plus more for dusting
2 1/2 cups all-purpose flour
2 1/2 cups sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 1/4 teaspoons salt
2 large eggs plus 1 large egg yolk
1 1/4 cups warm water
1 1/4 cups buttermilk
1/2 cup plus 2 tablespoons vegetable oil
1 1/4 teaspoons pure vanilla extract
Chocolate Buttercream Frosting (see recipe below)
Preheat oven to 350, with racks in upper and lower thirds. Cut two 8" rounds of parchment paper to line the bottoms of two 8" or 9" springform pans. Butter and line pans with parchment paper. Butter parchment paper. Dust pans with cocoa, tapping out excess, and set aside.
Sift together dry ingredients in the bowl of an electric mixer. Fit mixer with paddle attachment. Add wet ingredients, and mix on low speed until smooth, about 3 minutes.
Divide batter evenly among cake pans and then decide which of your kids gets to lick out the bowl, paddle attachment, and rubber spatula, or if they have to share all of it. Bake, switching positions of pans and rotating halfway through, until a cake tester inserted into centers comes out clean, about 40-50 minutes. Run a thin knife around edges of cakes to loosen. Unmold; peel off parchment. Let cool completely, top sides up, on racks.
If you want (I'm too lazy), trim tops of cake layers with a long serrated knife to make them level (then try not to eat what you just trimmed). Using a small offset spatula, cover top of one cake layer evenly with 2 cups of frosting; spread frosting so that it extends just beyond edges of cake.
Place second cake layer, cut side down, on top; press gently to make it level. Frost top and sides of assembled cake with remaining frosting.
Chocolate Buttercream Frosting
Makes about 6 cups
1 1/2 cups sugar
6 large egg whites
Pinch of salt
5 1/2 sticks of unsalted butter, cut into tablespoon-size pieces, softened
6 ounces semisweet chocolate, melted and cooled
Put sugar, egg whites, and salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water. Whisk constantly until sugar has dissolved and mixture registers 160 degrees on an instant-read thermometer.
Return bowl to mixer; fit mixer with the whisk attachment. Beat on medium-high speed until stiff, glossy peaks form, and mixture is cool, about 10 minutes.
Switch to the paddle attachment. With mixer on medium speed, add butter, 1 or 2 tablespoons at a time, mixing well after each addition. Mix, scraping down sides of bowl as needed, until the mixture is smooth. Mix in chocolate. Use immediately, or cover and refrigerate.
Even though I do not enjoy baking (measuring ingredients is just not my thing), every year I make my son's and daughter's birthday cakes from scratch. My daughter's birthday is tomorrow, but her birthday party was last weekend. She said she wanted chocolate cake. Fine with me; I have tons of recipes for chocolate cake. I found one recipe among my collection of Martha Stewart Living recipes that seemed to fit the bill. Not too long, not too complicated, but alas and alack, it would require plenty of measuring. Sigh.
So I spent 2 hours Sunday morning making the cake, then another 1/2 hour in the afternoon putting it together and frosting it. It definitely looked homemade, even on its beautiful cake stand, but man alive, it was delicious. Can't wait to eat the leftovers tomorrow night on my daughter's actual birthday.
Basic Chocolate Cake with Chocolate-Buttercream Frosting
Makes one 8-inch layer cake
For the cake:
Unsalted butter, for pans
1 1/4 cups unsweetened cocoa powder, plus more for dusting
2 1/2 cups all-purpose flour
2 1/2 cups sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 1/4 teaspoons salt
2 large eggs plus 1 large egg yolk
1 1/4 cups warm water
1 1/4 cups buttermilk
1/2 cup plus 2 tablespoons vegetable oil
1 1/4 teaspoons pure vanilla extract
Chocolate Buttercream Frosting (see recipe below)
Preheat oven to 350, with racks in upper and lower thirds. Cut two 8" rounds of parchment paper to line the bottoms of two 8" or 9" springform pans. Butter and line pans with parchment paper. Butter parchment paper. Dust pans with cocoa, tapping out excess, and set aside.
Sift together dry ingredients in the bowl of an electric mixer. Fit mixer with paddle attachment. Add wet ingredients, and mix on low speed until smooth, about 3 minutes.
Divide batter evenly among cake pans and then decide which of your kids gets to lick out the bowl, paddle attachment, and rubber spatula, or if they have to share all of it. Bake, switching positions of pans and rotating halfway through, until a cake tester inserted into centers comes out clean, about 40-50 minutes. Run a thin knife around edges of cakes to loosen. Unmold; peel off parchment. Let cool completely, top sides up, on racks.
If you want (I'm too lazy), trim tops of cake layers with a long serrated knife to make them level (then try not to eat what you just trimmed). Using a small offset spatula, cover top of one cake layer evenly with 2 cups of frosting; spread frosting so that it extends just beyond edges of cake.
Place second cake layer, cut side down, on top; press gently to make it level. Frost top and sides of assembled cake with remaining frosting.
Chocolate Buttercream Frosting
Makes about 6 cups
1 1/2 cups sugar
6 large egg whites
Pinch of salt
5 1/2 sticks of unsalted butter, cut into tablespoon-size pieces, softened
6 ounces semisweet chocolate, melted and cooled
Put sugar, egg whites, and salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water. Whisk constantly until sugar has dissolved and mixture registers 160 degrees on an instant-read thermometer.
Return bowl to mixer; fit mixer with the whisk attachment. Beat on medium-high speed until stiff, glossy peaks form, and mixture is cool, about 10 minutes.
Switch to the paddle attachment. With mixer on medium speed, add butter, 1 or 2 tablespoons at a time, mixing well after each addition. Mix, scraping down sides of bowl as needed, until the mixture is smooth. Mix in chocolate. Use immediately, or cover and refrigerate.
Thursday, September 24, 2009
Macaroni and Cheese
It amazes me that I'm still alive given the junk my brothers and I ate growing up: Kraft Macaroni 'N Cheese, generic soda, iceberg lettuce smothered in Italian dressing whose main ingredient was corn syrup, Twizzlers (love that FD&C Red #40!), Twinkies, Campbell's soup, the drippings left in the pan from pork chops. And so on. But I do have to defend my mom: almost every meal we ate was lovingly made from scratch. That pork fat was not canned!
Seriously, though. She made our birthday cakes from scratch. How often is that done anymore?
I clearly remember my brother and I yearning for some mac and cheese one day. We were--gasp!--out of Kraft. So naturally, my mom made it from scratch...and my brother Nik and I refused to eat it.
So isn't it ironic that mac and cheese made from scratch is all my kids will eat, probably because they never ate it from a box. This past summer, I was shocked when my son was served the artificial plonk at a very popular white table cloth restaurant in Reston Town Center. But I figured, hey, it's mac and cheese, he might eat it. He ate two bites and refused to eat anymore. I asked our waiter to take it back.
So here is my very popular take (at least, it's popular in my household) on Macaroni and Cheese, which I've never tasted because I hate cheese. Hold the phone! Did you see that light bulb go off over my head? Duh, now I know why I liked the boxed stuff from Kraft so much! I hate cheese!
Monika's Macaroni and Cheese, Which She Won't Eat
Seriously, though. She made our birthday cakes from scratch. How often is that done anymore?
I clearly remember my brother and I yearning for some mac and cheese one day. We were--gasp!--out of Kraft. So naturally, my mom made it from scratch...and my brother Nik and I refused to eat it.
So isn't it ironic that mac and cheese made from scratch is all my kids will eat, probably because they never ate it from a box. This past summer, I was shocked when my son was served the artificial plonk at a very popular white table cloth restaurant in Reston Town Center. But I figured, hey, it's mac and cheese, he might eat it. He ate two bites and refused to eat anymore. I asked our waiter to take it back.
So here is my very popular take (at least, it's popular in my household) on Macaroni and Cheese, which I've never tasted because I hate cheese. Hold the phone! Did you see that light bulb go off over my head? Duh, now I know why I liked the boxed stuff from Kraft so much! I hate cheese!
Monika's Macaroni and Cheese, Which She Won't Eat
Serves 2 hungry kids
1/4 box of elbow pasta (aka, 4 oz)
1-2 Tablespoons of milk
About half cup loosely packed slices of Gouda cheese
Cook pasta in small pot of salted boiling water til al dente, about 5 minutes. Drain and return to pot. Over medium-low heat, stir in cheese and milk. Keep stirring til cheese is melted. Add a little salt and pepper and serve hot. Or luke-warm. Or room temp. My kids eat it at any temperature, except stone cold.
Thursday, September 17, 2009
Harvest Pear Cocktail
I love fall...until the leaves fall off the trees and everything is brown and gray and ugly.
But really, I do like the season (which officially begins next Tuesday, the 22nd). Great produce is still available at the local farmer's markets, the weather is more comfortable for al fresco dining, and red wines just taste better pared with cooler weather.
I also start drinking more cocktails in the fall. I like my G&T's during the summer months of course, but I also like something with a little more weight. The following recipe was mentioned in the excellent Wine & Spirits column in the Food section of the Washington Post yesterday. Jason Wilson does a very entertaining job of keeping us devoted readers up to speed on the latest cocktail trends. Though he has mentioned his aversion to wine-tails in the past, a few he's tried recently changed his mind. If they all look this good, I think this is one trend we can all embrace. Can't wait to try it...and others.
This recipe was cut and pasted from the Post's website. I made a few small changes to the intro, but otherwise, it's untouched.
Harvest Pear
This recipe originally starts with Yellow Tail Riesling, but a classic German Riesling also works well. The key is choosing one that has a high alcohol content by volume (10 to 12.5 percent).
A domestic pear brandy such as Clear Creek or Aqua Perfecta or any poire Williams eau de vie will work. The original recipe called for 1/2 ounce of amaretto, but Spirits columnist Jason Wilson found that a lesser amount works better. If you love amaretto, feel free to add a little more.
Makes 1 serving
Ingredients:
Ice
1 1/2 ounces Riesling, such as Yellow Tail
1 ounce pear brandy or pear eau de vie
1/4 ounce amaretto
1/2 ounce freshly squeezed lemon juice
1 teaspoon simple syrup (see NOTE)
1 pear slice, for garnish
Directions:
Fill a cocktail shaker halfway with ice.
Add the Riesling, pear brandy or pear eau de vie, amaretto, lemon juice and simple syrup. Shake well, then strain into a chilled cocktail (martini) glass. Garnish with the pear slice.
NOTE: To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow, rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature. Cover tightly and refrigerate until chilled through; store indefinitely.
Recipe Source:
Adapted from mixologist Trudy Thomas of the Camelback Inn in Scottsdale, Ariz., for Yellow Tail.
But really, I do like the season (which officially begins next Tuesday, the 22nd). Great produce is still available at the local farmer's markets, the weather is more comfortable for al fresco dining, and red wines just taste better pared with cooler weather.
I also start drinking more cocktails in the fall. I like my G&T's during the summer months of course, but I also like something with a little more weight. The following recipe was mentioned in the excellent Wine & Spirits column in the Food section of the Washington Post yesterday. Jason Wilson does a very entertaining job of keeping us devoted readers up to speed on the latest cocktail trends. Though he has mentioned his aversion to wine-tails in the past, a few he's tried recently changed his mind. If they all look this good, I think this is one trend we can all embrace. Can't wait to try it...and others.
This recipe was cut and pasted from the Post's website. I made a few small changes to the intro, but otherwise, it's untouched.
Harvest Pear
This recipe originally starts with Yellow Tail Riesling, but a classic German Riesling also works well. The key is choosing one that has a high alcohol content by volume (10 to 12.5 percent).
A domestic pear brandy such as Clear Creek or Aqua Perfecta or any poire Williams eau de vie will work. The original recipe called for 1/2 ounce of amaretto, but Spirits columnist Jason Wilson found that a lesser amount works better. If you love amaretto, feel free to add a little more.
Makes 1 serving
Ingredients:
Ice
1 1/2 ounces Riesling, such as Yellow Tail
1 ounce pear brandy or pear eau de vie
1/4 ounce amaretto
1/2 ounce freshly squeezed lemon juice
1 teaspoon simple syrup (see NOTE)
1 pear slice, for garnish
Directions:
Fill a cocktail shaker halfway with ice.
Add the Riesling, pear brandy or pear eau de vie, amaretto, lemon juice and simple syrup. Shake well, then strain into a chilled cocktail (martini) glass. Garnish with the pear slice.
NOTE: To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow, rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature. Cover tightly and refrigerate until chilled through; store indefinitely.
Recipe Source:
Adapted from mixologist Trudy Thomas of the Camelback Inn in Scottsdale, Ariz., for Yellow Tail.
Wednesday, September 9, 2009
Julie & Julia? Non!
The book Julie & Julia prompted me, for the first time ever, to post a review on Amazon.com. That's how much it sucks.
Would the good people at Back Bay Books please explain to me how they could publish such drivel, such unrelenting negativity, whininess, self-loathing, and cynicism? And then they can refund my money. (Yes, I got it on sale at Barnes & Noble, but I think they owe me the full price of $14.99 for the time I wasted reading up to page 81 before I came to my senses and abandoned it).
To all you "readers" out there who bought the book and turned it into a best seller: read My Life in France by Julia Child and Paul Prud'homme. Then burn your copy of Julie & Julia. Please don't foist it on an unsuspecting friend or relative. They'll disown you.
And to all you critics who praise it up and down and all around in the first six pages of the book: you are hereby relieved of your job.
I expected this book would contain numerous excerpts from her now-famous blog, detailing how the recipes faired. Was I wrong.
The massive disappointment is on every level. The writing is not very good, but it gets worse. Julie Powell does nothing but complain: about her job, her commute, her apt. in Brooklyn, her new, worse apt. in Queens, her husband, her cooking ability, her small kitchen, her family, her friends, the families who lost loved ones on 9/11 (she might as well have burned a few American flags out by the World Trader Center site). And there is nary a blog post excerpt in sight. She does make up scenes out of the Childs' life, though. How...quaint.
The last straw came when she sent her husband, brother, and friend on an exhaustive hunt all over Manhattan for a marrow bone. Why she couldn't do this is a question for the ages. But, after many false starts, they arrive home with it, triumphant and pleased as punch (apparently, buying a marrow bone is not easy, even in NYC). And what's her reaction? She sighed because her friend decided not to come "all the way out" to Long Island City. No thank you, no high fives, no little victory dance. And then Julie realizes she doesn't have a cleaver to split open the bone. Duh, don't you read recipes all the way through first?!
ARRGHHH! It was shortly after this that I put the book down for good. Time to go burn my copy.
Would the good people at Back Bay Books please explain to me how they could publish such drivel, such unrelenting negativity, whininess, self-loathing, and cynicism? And then they can refund my money. (Yes, I got it on sale at Barnes & Noble, but I think they owe me the full price of $14.99 for the time I wasted reading up to page 81 before I came to my senses and abandoned it).
To all you "readers" out there who bought the book and turned it into a best seller: read My Life in France by Julia Child and Paul Prud'homme. Then burn your copy of Julie & Julia. Please don't foist it on an unsuspecting friend or relative. They'll disown you.
And to all you critics who praise it up and down and all around in the first six pages of the book: you are hereby relieved of your job.
I expected this book would contain numerous excerpts from her now-famous blog, detailing how the recipes faired. Was I wrong.
The massive disappointment is on every level. The writing is not very good, but it gets worse. Julie Powell does nothing but complain: about her job, her commute, her apt. in Brooklyn, her new, worse apt. in Queens, her husband, her cooking ability, her small kitchen, her family, her friends, the families who lost loved ones on 9/11 (she might as well have burned a few American flags out by the World Trader Center site). And there is nary a blog post excerpt in sight. She does make up scenes out of the Childs' life, though. How...quaint.
The last straw came when she sent her husband, brother, and friend on an exhaustive hunt all over Manhattan for a marrow bone. Why she couldn't do this is a question for the ages. But, after many false starts, they arrive home with it, triumphant and pleased as punch (apparently, buying a marrow bone is not easy, even in NYC). And what's her reaction? She sighed because her friend decided not to come "all the way out" to Long Island City. No thank you, no high fives, no little victory dance. And then Julie realizes she doesn't have a cleaver to split open the bone. Duh, don't you read recipes all the way through first?!
ARRGHHH! It was shortly after this that I put the book down for good. Time to go burn my copy.
Wednesday, August 26, 2009
Peanut Sauce
In honor of my father-in-law's 70th birthday and my husband's 40th birthday, my mother-in-law, sister-in-law, and I threw a big joint birthday party this past weekend at my in-laws house on Long Island, NY. Because my Dutch father-in-law was born in Indonesia (former Dutch colony) and because we all love Indonesian food, I made chicken and pork satay. (Satay is marinated meat, usually pork, that is skewered and grilled.) It's traditionally served with peanut sauce.
When I was done making the peanut sauce, I tasted it. Then I made everyone else taste it. Then I poured it into a mason jar for storage (I made it a day ahead of the party). I licked up whatever sauce "accidentally" dripped down the side of the jar, and for good measure, I licked the spoon, the whisk, the bowl, anything that had peanut sauce on it. It is absolutely fabulous. Thank you to Charmaine Soloman, the author whose cookbook, "The Complete Asian Cookbook", this recipe first appeared in. In my usual fashion, I altered it slightly.
To ensure that the sauce is as lip-smacking good as when I made it last week, use the very best peanut butter. I prefer Trader Joe's Peanut Butter with Salt, but Smucker's All Natural is excellent, too. Whatever you use, be sure it has no sugar, corn syrup, or other junk added to it.
Serve the peanut sauce with grilled meat, drizzle on sauteed veggies, or make a simple cold Asian noodle salad: mix with cooked soba or udon noodles, some scallions, shredded carrots, and steamed broccoli, and dig in.
Peanut Sauce
Makes about 1 1/2 cups
1/2 cup peanut butter, smooth or chunky
1/2 cup reduced fat coconut milk
1/4 cup water
2 tablespoons soy sauce
1 tablespoon brown sugar
1-2 cloves garlic, minced
Lemon juice to taste
Combine peanut butter, coconut milk, and water in a small saucepan over medium heat. Whisk until blended. Remove from heat, and whisk in remaining ingredients. Serve as you wish! Will keep for a several days in the fridge.
When I was done making the peanut sauce, I tasted it. Then I made everyone else taste it. Then I poured it into a mason jar for storage (I made it a day ahead of the party). I licked up whatever sauce "accidentally" dripped down the side of the jar, and for good measure, I licked the spoon, the whisk, the bowl, anything that had peanut sauce on it. It is absolutely fabulous. Thank you to Charmaine Soloman, the author whose cookbook, "The Complete Asian Cookbook", this recipe first appeared in. In my usual fashion, I altered it slightly.
To ensure that the sauce is as lip-smacking good as when I made it last week, use the very best peanut butter. I prefer Trader Joe's Peanut Butter with Salt, but Smucker's All Natural is excellent, too. Whatever you use, be sure it has no sugar, corn syrup, or other junk added to it.
Serve the peanut sauce with grilled meat, drizzle on sauteed veggies, or make a simple cold Asian noodle salad: mix with cooked soba or udon noodles, some scallions, shredded carrots, and steamed broccoli, and dig in.
Peanut Sauce
Makes about 1 1/2 cups
1/2 cup peanut butter, smooth or chunky
1/2 cup reduced fat coconut milk
1/4 cup water
2 tablespoons soy sauce
1 tablespoon brown sugar
1-2 cloves garlic, minced
Lemon juice to taste
Combine peanut butter, coconut milk, and water in a small saucepan over medium heat. Whisk until blended. Remove from heat, and whisk in remaining ingredients. Serve as you wish! Will keep for a several days in the fridge.
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