pad thai and a thai cooking class

this was not my first pad thai attempt. the first one involved a valiant effort that even included a visit to the thai grocery store. alas, my endeavors were for naught because the result was less than delicious. really, it wasn't even close to good. enough of that. 2 years later, thanks to an awesome thai cooking class, i was ready to try again.

let's talk about the class for a moment. this is the second class i've taken at the natural gourmet institute and i've been quite pleased, so i feel the need to share. the format of both classes i have taken (both in the ethnic & regional food category-obviously) is to be in a large professional kitchen, get a set of recipes, and be set free with a plethora of sharp knifes, prep bowls and culinary students to help at every turn. the teachers are extremely knowledgeable, friendly and helpful. if this doesn't sound awesome enough, there is a small lecture part: some basic understanding of what you're about to do. then the best part is that you just get to cook. and eat everything you make!

i'm not sure if it was the class, the concise recipe in front of me, or a generally more comfortable rapport with cooking that made my pad thai turn out as well as it did. or it could have been the supportive roomies behind me, cheering me on. nothing like some positive energy to help an outcome. the recipe is pretty straightforward and once you've chopped and prepped everything, the cooking time is minimal. even better, you can practically feel good about eating this because it won't give you that greasy local-thai-joint-feeling. don't get too stressed. the cooking process is fast and furious but i was pretty flexible with my ingredients and everything still went great.

fyi, bittman also made this today although his version is slightly different. (it's like he's in my head!!!)

pad thai
from jay weinstein and the natural gourmet institute

• 1 lb rice noodles, 1/4-inch wide
• 1/2 teaspoon crushed red pepper
• 1/2 cup fish sauce
• 4 tablespoons tamarind puree
• 1/2 cup thai palm sugar light brown (i just used some brown sugar)
• 4 tablespoons vegetable oil
• 2 tablespoons chopped shallots
• 4 tablespoons chopped garlic
• 4 large eggs, lightly beaten
• 2 tablespoons chopped dried shrimp
• 1/4 cup finely julienned carrots
• 1 1/2 cups pressed bean curd, cut into small strips
• 2 tablespoons shredded salted radish, rinsed briefly
• 2 cups scallion greens, cut into 1-inch pieces
• 4 cups bean sprouts
• 1 cup chopped, toasted peanuts
• 1 lime, cut into wedges

• set up ingredients: soak the noodles in warm water for 30 minutes then drain well. whisk together the red pepper, fish sauce, tamarind and palm sugar (seasoning). get everything else prepped and lined up in the order they are needed, since the stir-fry process happens so quickly.
• stiry-fry the noodles: heat wok (or large pan) over high hear, add oil and heat until it shimmers. add shallots and cook until they begin to brown. add garlic and cook until golden brown. add more oil, if necessary, and add eggs, spreading them flat. stir in dried shrimp, carrots, bean curd, radish and soaked noodles. coat these ingredients with oil and stir-fry 30 seconds.
• add the seasonings: stir-fry until noodles are tender, adding water as needed. fold in the seasoning sauce, scallions, most of the bean sprouts, and most of the peanuts. cook for 10 seconds to soften bean sprouts. taste and adjust seasoning if necessary.
• remove from heat and garnish with the additional bean sprouts, peanuts and lime.
  

winter csa: april

1. the bounty

• 1 bunch spinach
  
• 6 lbs potatoes
  
• 2 bunches kale
• 1 bunch leeks
  
• 1 bag pea shoots
  
• 1 bunch cilantro
• 2.5 lbs sweet potatoes
  
• 3 dozen eggs

2. cost analysis (comparison costs courtesy of freshdirect except where otherwise indicated):

veggies:

• 1 bunch spinach: $4.50 (csa estimate)
  
• 6 lbs potatoes: $12 (organic)
  
• 2 bunches kale: $7 (organic)
  
• 1 bunch leeks: $5 (organic)
  
• 1 bag pea shoots: $4.50 (csa estimate)
  
• 1 bunch cilantro: $2.50 (organic)
  
• 2.5 lbs sweet potatoes: $5 (organic)
  
• 3 dozen eggs: $15 (farm price)
  

= $55.50
actual csa cost per week = $45

and just when i couldn't see the light at the end of the tunnel, there was spinach.

gluten-free crepes at bar breton

a gluten-free note here. if you're looking for some legit buckwheat crepes (100% buckwheat instead of a wheat and buckwheat mix and therefore gluten-free), bar breton has them. buckwheat is a gluten free grain but if you're extremely sensitive, you have to make sure it isn't contaminated. bar breton must be certified as they have designated gluten-free items throughout their menu.

so these didn't exactly rock my world but sometimes you just gotta do what you gotta do. i had la guerande with a poached egg, spinach, mushroom and parmesean. the parmesean and pesto like sauce didn't hurt. and really, we've already discussed how i believe an egg with a runny yolk can solve most food problems in life.

next time i'm going for a dessert version.

bar breton
254 5th avenue
ny, ny 10001
212.213.4999
mon-sun 11am-10:30pm

weeknight dinner: apricot chili glazed tofu

this is another one of those things i've had in the back of my head since i first saw the recipe. the original recipe was for chicken lettuce cups but it was the apricot sesame sambal sauce to go with them that had me. i finally decide to use the sauce with a stir-fry. since i didn't quite have the exact ingredients that the original recipe called for, my version is slightly modified. i also adjusted quantities depending on flavors that i prefer. the result is a classic combination: sweet and spicy. don't be scared by the fruit and spicy combo. i'm not sure why but several people i've mentioned this to have had an awkward reaction. just think duck sauce. (often apricot based).

apricot chili glazed tofu
(adapted from guy fieri's apricot sesame sambal sauce from the food network)

• 1/3 cup soy sauce
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• whatever asian hot chili sauce you have adjusted to taste; i only had thai chili sauce, so i used a drizzle
  
• 2 tablespoons apricot preserves
• 1/4 cup mirin
• 2 tablespoons oyster sauce
  
• 1 teaspoon minced cilantro
• 2 teaspoons sesame seeds
• 1 tablespoon sesame oil
• tofu, diced
  

• mix all ingredients together thoroughly
  
• use part of the sauce to marinate the tofu
• sautee tofu in a skillet over high heat, turning every so often until browned
• add remaining sauce and stir fry for another minute
• stir fried some vegetables to add to the mix (i used string beans and baby bok choy) and serve over rice
  

low-fat cranberry chocolate chip oatmeal cookies

subtitle: more oatmeal

by now, we all know that i'm oatmeal obsessed. (but not quite so obsessed as this guy.)

another birthday called and therefore another baked good. trying to respect the health concious, i stuck with the recent low-fat theme. AND since bday boy was going to be leaving the office early, i figured oatmeal cookies counted as breakfast cookies. because you just can't bake someone muffins for their birthday. and just to anticipate any griping, there really isn't anything boring about cranberry chocolate chip cookies.

if you're feeling my current oatmeal addiction, the serious eats' oatmeal roundup is not to be missed. now back to the bday baked good...

low-fat cranberry chocolate chip oatmeal cookies
(adapted from baking bites; original recipe from foodfit)

• 1 cup spelt flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tbsp butter, room temperature
• 1/4 c plain unsweetened apple sauce
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 1/2 cups quick cooking oats
• 1/2 cup chocolate chips
• 1/4 cup dried cranberries
  

• preheat oven to 375F. line a baking sheet with parchment paper.
• cream butter and sugars. beat in the egg, vanilla and applesauce.
• stir in flour, baking powder, baking soda, salt and oats until just combined.
• add chocolate chips and cranberries and stir.
• drop tablespoonfuls onto the prepared baking sheet. bake for about 9-12 min at 375F.
  

makes 2 dozen cookies

winter csa: march

1. the bounty

• 1 head red cabbage
• 5 lbs potatoes
  
• 2 black radish
• 2 white turnips
  
• 1 kohlrabi
  
• 3 lbs carrots
• 3 lbs sweet potatoes
  
• 1 bulb garlic
• 3 dozen eggs

2. cost analysis (comparison costs courtesy of freshdirect except where otherwise indicated):

veggies:

• red cabbage: $5 (organic)
  
• potatoes: $10 (organic)
  
• black radish: $2 (csa estimate)
  
• kohlrabi: $2 (csa estimate)
  
• carrots: $15 (csa estimate)
  
• sweet potatoes: $6 (organic)
  
• garlic: $1 (organic)
  
• eggs: $15 (farm price)
  

= $56
actual csa cost per week = $45

i'm so over root vegetables. there. i said it.

guilty pleasure: velveeta macaroni and cheese

i think i can safely say this is not something my parents ever would have made for me. but it wasn't my parents who made it. it was my mom's friend who would come and hang out/babysit/cook for my brother and i occasionally if my mom was at work/somewhere else. of course, the neon orange substance known as velveeta was not something that was ever in my house, so when she introduced it to us, i must have been hesitant at first. until i tasted the mac and cheese. i dream of that mac and cheese and usually convince myself that during the rare times i cook mac and cheese it should be more official (read: real cheese). i don't know what i was thinking. and although the ooey gooey goodness emanates when it's hot, there's also something great about the cold leftovers. i can remember coming home from school and waiting to devour the leftovers of this cheesy mess.

velveeta macaroni and cheese

• 1 2 lb brick of velveeta "cheese"
  
• 1 bag/box shell pasta (larger is better)
• small-medium onion
• 1/4 cups milk
• salt and pepper
• breadcrumbs

• Preheat oven to 350.
• boil water and cook shells as directed
  
• while shells are cooking, cut up about 3/4 of the velveeta brick, chop up onion.
• grease large oven proof bowl
• pour cooked pasta in bowl, pour in chopped up cheese and onions. pour about 1/4c+ milk in. grind salt and pepper over top. mix thoroughly. cover top with bread crumbs.
• bake until cheese is melted, browned on top and very bubbly. About 45 mins - one hour