Pad Thai

Thailand’s most well-known noodle dish 

Pad Thai
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Ingredients
  1. 8 oz. (250 g) wide rice stick noodles
  2. 1/2 cup chicken broth
  3. 1/4 cup sugar
  4. 1/4 cup fish sauce
  5. 3 Tbsp. lime juice
  6. 2 Tbsp. ketchup
  7. 1/4 tsp. hot pepper flakes
  8. 4 oz. (125 g) boneless pork or chicken breasts
  9. 6 oz. (170 g) firm tofu
  10. 1/4 cup vegetable oil
  11. 1 egg, beaten
  12. 3 garlic cloves, minced
  13. 8 oz. (250 g) large raw shrimp, peeled and deveined
  14. 1 red pepper, diced
  15. 2 cups bean sprouts
  16. 1/2 cup coarsely chopped cilantro
  17. 6 green onions, thinly sliced
  18. 1/4 cup peanuts, chopped
Instructions
  1. In a large bowl, soak noodles in warm water for 15 minutes, drain and set aside. In a small bowl, whisk chicken broth, sugar, fish sauce, lime juice, ketchup and hot pepper flakes; set aside. Cut pork or chicken across grain into 1/4″ strips. Cut tofu into 1/2″ cubes; set aside. In wok or large frying pan, heat 1 tsp. oil over medium heat. Cook egg, stirring occasionally until scrambled and set. Transfer to a large plate. Wipe wok, add 1 Tbsp. oil, increase heat to medium-high and stir-fry garlic, shrimp and pork or chicken until shrimp are bright pink. Add to egg. Heat rest of oil; stir in tofu and red pepper. Cook, stirring occasionally, until tofu begins to brown. Stir in noodles for 1 minute or until they start to soften. Pour in sauce; stir-fry until noodles are tender. Return egg mixture to pan; add bean sprouts, cilantro and half the green onions. Stir until heated through. Remove to warm serving platter. Garnish with peanuts and remaining green onions. Serves 4.
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Take my advice – I’m not using it.
 

Curried Apple and Sweet Potato Pilaf

This is a great accompaniment for ham and serves 4 -5

Curried Apple and Sweet Potato Pilaf
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Ingredients
  1. 1 Tbsp. (15 mL) olive oil
  2. 1/2 cup 9125 mL) chopped green onions
  3. 2 garlic cloves, minced
  4. 1 cup (250 mL) uncooked long-grain rice
  5. 2 cups (500 mL) water
  6. 1 1/2 cups (375 mL) peeled & diced sweet potato
  7. 2 cups (500 mL) peeled & cubed Granny Smith apples
  8. 1/2 cup (125 mL) frozen green peas
  9. 1/4 cup (60 mL) currants
  10. 1/2 tsp. (2 mL) curry powder
  11. 1/2 tsp. (2 mL) cumin
  12. 1/4 tsp. (1 mL) salt
  13. pepper to taste
Instructions
  1. Heat oil in a medium saucepan over medium-high heat. Add onions and garlic; saute 1 minute. Stir in rice and saute 1 minute. Add water and sweet potato; bring to a boil. Cover, reduce heat, and simmer 15 minutes, or until liquid is almost absorbed. Stir in apple, peas, currants and seasonings. Cover and simmer 3 minutes, or until thoroughly heated.
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Happiness is when your plane and luggage arrive at the same time

Parmesan Portobellos

Portobello mushrooms are a hearty complement to beef

Parmesan Portobellos
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Ingredients
  1. 2 Tbsp. sliced shallots
  2. 2 garlic cloves, chopped
  3. 2 Tbsp. olive oil
  4. 1/4 cup butter
  5. 1 lb.(500g)sliced portobello mushrooms
  6. 1/4 cup balsamic vinegar
  7. 1/3 cup grated parmesan cheese
  8. pepper to taste
Instructions
  1. Clean tops of mushrooms with brush or moist paper towel. Don’t peel them – you’ll lose the flavor! Saute shallots and garlic in oil and butter for 2-3 minutes. Add mushrooms, stirring until golden. Add vinegar and stir well to deglaze pan. Add the cheese and stir until melted. Season with pepper and serve immediately. Serves 4.
  2. How do they get the deer to cross at the yellow road sign?
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How do they get the deer to cross at the yellow road sign?

Caramelized Onion and Potato Flan

This is one of the first recipes Chef Vincent shared with us for “A Year of the Best” and it’s excellent with ham

Caramelized Onion and Potato Flan
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Ingredients
  1. 2 Tbsp. butter
  2. 2 large onions
  3. 6-8 medium baker potatoes, peeled and thinly sliced
  4. salt and freshly ground pepper to taste
  5. 1/2 -3/4 lb. Emmenthal or Gruyere cheese, grated
Instructions
  1. In large frying pan over medium heat, saute onions in butter until deep golden brown, about 20 minutes. Cook slowly to caramelize.
  2. Grease a 9″x13″ pan or large round baking dish. Layer half the potato slices in a shingle fashion and season. Top with half the onions and Emmenthal. Repeat next layer, ending with cheese. Bake at 350 F. for 50 minutes, or until potatoes are fork tender. Cut in squares or wedges to serve.
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I have to take my paycheque to the bank – it’s too small to go by itself.

Oven-Roasted Autumn Vegetables

You’ll love these flavour combinations

Oven-Roasted Autumn Vegetables
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Ingredients
  1. 1 large sweet potato, peeled and cut into 1″ cubes
  2. 1 fennel bulb, scrubbed, trimmed and cut into wedges
  3. 8 oz. (250 g) small red potatoes, scrubbed and quartered
  4. 6 oz. (170 g) shitake mushrooms, stems removed, cut in half
  5. 4 large shallots, peeled and cut into quarters
  6. 2 Tbsp. olive oil
  7. 1 Tbsp. balsamic vinegar
  8. 1 tsp. coarse salt
  9. 1 Tbsp. balsamic vinegar
Instructions
  1. Preheat oven to 425 F. In a large roasting pan toss sweet potato, fennel, red potatoes, mushrooms and shallots with oil and 1 Tbsp. vinegar and salt. Roast uncovered for 30 – 35 minutes, stirring and tossing once or twice, until vegetables are lightly browned and tender. Place roasted vegetables in a large serving bowl. Sprinkle with 1 Tbsp. vinegar. Serve warm or at room temperature.
Instructions
  1. Preheat oven to 425 F. In a large roasting pan toss sweet potato, fennel, red potatoes, mushrooms and shallots with oil and 1 Tbsp. vinegar and salt. Roast uncovered for 30 – 35 minutes, stirring and tossing once or twice, until vegetables are lightly browned and tender. Place roasted vegetables in a large serving bowl. Sprinkle with 1 Tbsp. vinegar. Serve warm or at room temperature.
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Sweet Potato Supreme

Sweet Potato Supreme
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Ingredients
  1. 4 cups cooked, mashed sweet potatoes 1L
  2. 2 Tbsp. cream or milk 30mL
  3. 1 tsp. salt 5mL
  4. 1/4 tsp. paprika 1 mL
  5. 1/2 cup brown sugar, packed 125mL
  6. 1/3 cup butter 75mL
  7. 1 cup pecan halves, to cover casserole 250 mL
Instructions
  1. Thoroughly mix potatoes, cream, salt and paprika. Spread in greased casserole. Make the topping by heating brown sugar and butter over low heat, stirring constantly, until butter is barely melted. (It is important not to cook after butter is melted, or the topping will harden when casserole is heated.) Spread topping over potatoes and cover with pecan halves. Refrigerate until ready to heat. This casserole may be warmed in an oven of any temperature. Should be bubbling hot before servings. Serves 6-8.
  2. Book Reference – The Best of the Best (Page: 170), Enjoy (Page: 94)
Instructions
  1. Thoroughly mix potatoes, cream, salt and paprika. Spread in greased casserole. Make the topping by heating brown sugar and butter over low heat, stirring constantly, until butter is barely melted. (It is important not to cook after butter is melted, or the topping will harden when casserole is heated.) Spread topping over potatoes and cover with pecan halves. Refrigerate until ready to heat. This casserole may be warmed in an oven of any temperature. Should be bubbling hot before servings. Serves 6-8.
Notes
  1. Book Reference – The Best of the Best (Page: 170), Enjoy (Page: 94)
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Great with ham or turkey.
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