Cooking Fun with Mistress of Spices

One of the fun things about being in Bangkok is that you meet people who are as obsessed with food as you are. I've become friends with two food bloggers (the Mistress of Spices and Mango Ginger, host of the Hidden Kitchen) and through Instagram and Facebook posts, the Mistress and I discovered a shared fascination with Ottolenghi's cookbook. I love reading about cooking and talking about food and its great to have friends who feel the same way.

In the past 3 months, I have become obsessed with making Eggs Shakshouka. I made the Ottolenghi recipe and served it for brunch and was happy with it.

Made after following Ottolenghi Recipe

Then my other friend Kaya posted that her new husband, a sweet Israeli jeweler named Assaf, had made it for brunch. I knew that I would have to have some of his to discover what its really supposed to taste like. I invited them over for  Brunch and he prepared it for us. It was divine. So divine, I made it for dinner the next night and had it for breakfast the day after.

Assaf in the Kitchen

Better because sauce is more carmelized and eggs are runnier

So after talking about this and posting photos on Facebook, the Mistress and I decided to have a mid-week dinner party. Originally, the men were supposed to join us but as it was a "Men's  Night" in a local club in Bangkok (really??? I thought every night was a men's night in Bangkok), it became a girl's only dinner party.

My friend Rebecca (who I traveled to Cambodia with - more photos later) honored the party by making a nice pink drink that was an adaptation from the "Bee's Knees"  but colored with Dragon fruit so being a Game of Thrones geek, I renamed it the Daenyrs Stormborn "Mother of Dragons".  It was potent but delicious!

Mother of Dragons!

For the menu, the Mistress of Spices made a creamy yet light Cream of Tomato soup with a tiny crouton with goat cheese floating on top. I miss goat cheese so much in Bangkok!

I made two salads - one a simple cabbage "slaw" dressed with a sesame-ginger vinaigrette and roasted sesame seeds. Its something I make for myself at home a lot when I return from being overseas. The crunchy cabbage fulfills my need for vegetables and chewing and the sesame vinaigrette is so yummy that I want to eat it on everything. I didn't feel like peeling the carrots and spinach was looking too big and rangy so I just went with the simple cabbage. I also substituted mirin for the sugar in the recipe and doubled the ginger.

The other salad, a Quinoa/Broad Bean/ Radish salad was from Ottolenghi's Plenty cookbook. It was my first time making Quinoa. One of the challenges in Bangkok is that its hard to find some of the vegetables that depend on a temperate climate or you have to pay exorbitant prices to get them at the import store. Since I wasn't able to locate broad beans, I used edamame. Instead of fresh radishes, I used Daikon and I found some sweet pea shoots from New Zealand. I was also a bit reluctant to fuss a about de-membraning the lemons so I just squeezed the lemons whole. Next time I'll try it out the other way.

The main course was a very savory and rich Carmelized onion tart from the Mistress and Eggs Shakshuka. Unfortunately, I was a bit too involved in the cocktails and conversation and overcooked the eggs so no photos here... :) But the tart was delicious - deep flavors, a crispy crust, and quickly devoured.

Goat Cheese and Carmelized Onion Tart!

The dinner was fun and exciting on a Wednesday night and we had a great conversation about everything from dating in Bangkok to mathematical modeling of Hepatitis E to eating tarantulas in Cambodia.

Cheers ladies!

Ribollita

Image from 101 Cookbooks blog

Ribollita is a famous Tuscan soup of peasant origins whose name literally means "reboiled". I had some left over pasta all'agnolione sauce, a little left over Tuscan sage flavored white beans, and tomato juice which I threw in as well. It was delicious!

RIBOLLITA

• 3 garlic cloves, peeled and smashed
• 1 small onion, peeled and roughly chopped
• 1 carrot, peeled and chopped
• 4 ounces pancetta or bacon, chopped
• 1/2 cup olive oil
• 1/4 cup red wine
• 1 15-ounce can whole peeled tomatoes
• 2 15-ounce cans cannellini or great northern beans, drained and rinsed
• 4 cups chicken broth
• 1 bay leaf
• 1 small chili pepper
• Salt and Pepper
• Parmesan rind
• 1 bunch kale, roughly chopped

Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add a splash of red wine, the kale, beans, chicken stock, bay leaf, chili pepper and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes.

And another fabulous cabbage dish

Cabbage with Hot Sauce

This is more of a method than a recipe, so the quantities I’ve listed below are only approximate. Just taste as you go, and tweak to your liking. It’s hard to mess this up, as long as you get some color on the cabbage.

When choosing an oil for this, be sure to choose one with a high smoke point, the safest bet for high-heat cooking. We usually use canola oil, because I keep it around for making  granola, but we have also used peanut oil and grapeseed oil. (Or, if you’re the type to have lard lying around - ooh la la - you could use that. It has a high smoke point too.) To learn more about high-temperature oils and fats, click over here or here.

½ head green cabbage, quartered and sliced into ¼-inch-thick ribbons
½ medium fennel bulb, thinly sliced (optional)
Canola oil, or another oil with a similarly high smoke point
¼ tsp. to 1 tsp. sambal oelek, to taste
Soy sauce, to taste
Salt, to taste (optional)

Place a wok over high heat. Let it heat thoroughly; it should even smell hot. Working quickly, pour in a glug of oil* and then immediately add the cabbage and the fennel, if using. Stir briefly to coat with oil, and then leave it alone for a minute or so, to allow the vegetables to begin to take on some color. Then add sambal oelek to taste, and stir again. (If you have a hood over your stove, turn on the fan! The hot sauce gives off spicy fumes.) Continue to cook until the vegetables are browned in spots and wilted. It won’t take long. Then add a glug of soy sauce, and stir well again. Taste, and season with more soy sauce or salt as needed.

Serve hot or warm.


From orangette

Thai Red Curry seared cabbage

I've been craving this dish all day! 

Thai red curry seared cabbage
Serves 2-3 as a single-dish meal; more as a part of a multi-dish meal

4 scallions, cut into ½-inch lengths, white and green parts separated
4 tablespoons Thai red curry paste (I like Mae Ploy brand; it's tasty but not very hot)
12 ounces cabbage, red or green (about ½ of a smallish head)
1 13.5-ounce can coconut milk (preferably Asian brands; be sure it's not sweetened coconut "cream")
½ teaspoon sugar
6 kaffir lime leaves, cut into chiffonade as thin as possible (optional, but you'll want it)
5 sprigs Thai basil, thick stems removed (optional)
2 tablespoons vegetable oil
Fish sauce or salt, to taste

Optional garnish:

1 package enoki mushrooms
3 tablespoons vegetable oil
Salt, to taste

To serve:

Steamed rice (jasmine, preferably)

1. First cut your cabbage: If there are loose outer leaves, just peel them off and toss them. With a sharp knife, halve the head and take out the thick white core by making a V-shaped cut into the bottom of the head, removing the stem. Now, with the flat side down, cut the cabbage into ½-inch slices, give it a quarter-turn, and cut it into ½-inch dice.
2. If making the mushrooms: Heat the oil over medium heat in a large heavy saucepan or wok, something large enough to give you room to toss all that cabbage in. Cut the bunch of mushrooms off at the bottom of the stem to free them all (and to get rid of the dirt that's probably clinging to them). Turn the heat up to high, and when the oil is just smoking, add the mushrooms, preferably in one layer. (If you really can't reasonably call what you have "one layer," do this in batches.) Now don't touch them! Let them sizzle, shrivel, and brown, which will be quick. When they are the color of light caramel, toss and flip them in the oil and let them color all over. When they are a medium brown, remove the mushrooms, drain them on several layers of paper towel, and salt them generously. They won't really crisp, but they will be pleasantly chewy with a deep flavor.
3. Now make sure all your ingredients are cut to the appropriate sizes and ready to go; the cooking goes pretty quick. (This is a little weird, but give the curry paste a tiny taste. If it's painfully hot to you, go ahead and use less of it in the initial cooking; you can always stir in more later if you like.)
4. Heat 2 tablespoons of oil (or, if you've made the mushrooms, just pour off enough oil to leave 2 tablespoons in the pan) over high heat in a heavy saucepan, wok or a wide sauté pan, something big enough to let you toss all that cabbage. When the oil shimmers, add the white parts of the scallions, and roll them around a bit. When they just start to take on some color, add the curry paste and spread it out with a heat-proof spoon or spatula. Specks of it will want to jump around; don't mind them. Stir and flip the curry paste for a few seconds until it is fantastically fragrant and turning a deep brick red.
5. Add the cabbage, and stir and toss to distribute the curry paste through it evenly. Season with a few pinches of salt or dashes of fish sauce and toss, vigorously, until the cabbage begins to wilt. Add the coconut milk, sugar and kaffir lime leaves (if using), and scrape up any browned bits at the bottom of the pan. Bring it all to a boil, and turn down to a simmer.
6. Give it a taste! If you held back on the curry paste before, does it want more now? Maybe a little more salt or fish sauce to heighten the flavors? Is it too pungent or hot? You can help balance that somewhat by adding a little more sugar.
7. Let simmer until the cabbage is tender but with still a slight bit of resistance, a very soft crunch, and the sauce has thickened somewhat. Stir in the basil, let it wilt to unlock its fragrance, and serve over rice, garnishing with the fried mushrooms. 

From Francis Lam's column on Salon.com