Tag: Mushrooms

Authentic Thai Tom Yum Soup Recipe

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This is a traditional Thai soup. To make it properly, you need to layer the flavors, rather than throwing everything into the pot at one time.

I have heard from a few people that some of the ingredients are somewhat hard to find. If you have a local Asian market, they often keep the galangal and kaffir lime leaves in the freezer section. Both freeze very well. Use what you need of the lemongrass, galangal and kaffir lime leaves and freeze the rest.

If your interested in having some authentic Thai grilled chicken to eat along with your soup click here Authentic Thai Street Food: Marinated Grilled Chicken

Ingredients:

6 cups low sodium Vegetable Broth
1 Tbsp Vegetable Oil
1/2 – 3/4 lb Shrimp, shelled and deveined with shells, heads and tails retained.
3 pieces of sliced Galangal, softened with back of your knife.
2 stalks Lemon Grass, peeled and tough ends cut off and softened with back of your knife.
3 cloves Garlic, peeled and mashed.
3-5 fresh Thai Chilies, sliced in half.
8 Kaffir Lime leaves
1 Tbsp Chili Paste with Soya Bean Oil, see picture and note below.
1 cup Fresh Oyster Mushrooms, chopped into bite size pieces.

2 Tbsp Fish Sauce
3-4 fresh Limes, juiced
Fresh Cilantro for garnish.

Preparation:

Begin by heating up your oil in a medium to large stock pot. Then add in your galangal, garlic, chilies and lemon grass and retained shrimp shells and sauté them briefly until the aroma starts to release.

Add in your vegetable broth and kaffir lime leaves  bring it up to a soft simmer. Allow this to gently simmer for about 20 minutes.

Then strain the broth and return to your pan. Add your chili paste and oyster mushrooms. Simmer for 3-4 minutes and then add your fish sauce and shrimp. Cook just until the shrimp turn pink. This will take only a minute or so.

Add your lime juice, adjust to taste, top with fresh cilantro and remove from the heat and serve.

Note: Sugar is often added to Tom Yum Koong, but I found the chili paste I used was quite sweet, so I omitted any additional sugar. If you can find Thai Nam Prik Pao (Roasted Chili Paste) then you might need the sugar. If so, 1 tsp would be suffcient.

Authentic Thai Tom Yum Soup Recipe

This is a traditional Thai soup. To make it properly, you need to layer the flavors, rather than throwing everything into the pot at one time.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 6
Course: Soup
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups low sodium Vegetable Broth
  • 1 Tbsp Vegetable Oil
  • 1/2 – 3/4 lb Shrimp shelled and deveined with shells, heads and tails retained.
  • 3 pieces of sliced Galangal softened with back of your knife.
  • 2 stalks Lemon Grass peeled and tough ends cut off and softened with back of your knife.
  • 3 cloves Garlic peeled and mashed.
  • 3-5 fresh Thai Chilies sliced in half.
  • 8 Kaffir Lime leaves
  • 1 Tbsp Chili Paste with Soya Bean Oil see picture and note below.
  • 1 cup Fresh Oyster Mushrooms chopped into bite size pieces.
  • 2 Tbsp Fish Sauce
  • 3-4 fresh Limes juiced
  • Fresh Cilantro for garnish.

Equipment

  • Heavy Pot

Method
 

  1. Begin by heating up your oil in a medium to large stock pot. Then add in your galangal, garlic, chilies and lemon grass and retained shrimp shells and sauté them briefly until the aroma starts to release.Add in your vegetable broth and kaffir lime leaves bring it up to a soft simmer. Allow this to gently simmer for about 20 minutes.
  2. Then strain the broth and return to your pan. Add your chili paste and oyster mushrooms. Simmer for 3-4 minutes and then add your fish sauce and shrimp. Cook just until the shrimp turn pink. This will take only a minute or so.
  3. Add your lime juice, adjust to taste, top with fresh cilantro and remove from the heat and serve.
Note: Sugar is often added to Tom Yum Koong, but I found the chili paste I used was quite sweet, so I omitted any additional sugar. If you can find Thai Nam Prik Pao (Roasted Chili Paste) then you might need the sugar. If so, 1 tsp would be suffcient.

    Notes

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    Coq au Vin: A Bistro Favorite Made Simple

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    Coq au Vin is a staple in bistro menus all around France, and is a favorite winter dish of mine. There are so many complicated ways to make this, but I have discovered that complexity does little to add to the flavor – the key is slow cooking.

    What is the best way to cook Coq au Vin??

    It’s the subtle blending of the flavors that makes this a classic. I find that this is best if you can take it from stove top to oven, so a cast iron pot like Le Cruset is perfect. If not, it can be done on the stove over very low heat.

    And here’s another tip, traditionally coq au vin is made with red wine, but it can easily be made with white wine too.

    Want to try another French bistro classic, Classic French Beef Stew with Red Wine

    Ingredients:

    4 pounds of skinless Chicken thighs, or 4 pounds of skinless Chicken breasts if you prefer, or any combination.

    ½ pound Bacon, with a soft smoke or unsmoked or salt pork

    2 Tbsp. Butter

    ½ cup Flour, optional

    2 tsp. Salt

    1 large Onion, finely chopped

    1 large Shallot, finely chopped

    3 cloves of Garlic, sliced

    5 sprigs of fresh Thyme, or 1 tsp of dried thyme

    3 Bay Leaves

    1 lb. of peeled baby Carrots

    ½ lb. Mushrooms or any fresh mushroom you desire. Keep them whole if possible.

    ¼ cup of Cognac

    1 bottle of Burgundy or Pinot Noir, or you can substitute a White Wine.

    Preparation:

    Preheat the oven to 350 degrees. Add the butter to the pan and render down the bacon over medium heat.

    Remove the bacon with a slotted spoon and brown the chicken.  It is your choice to either flour the chicken lightly prior to browning or not.

    Remove the chicken and set aside and add the garlic, shallots, onions and cook until golden brown. Normally, about 10 minutes will do. Then add carrots and lightly sauté.

    Now add back the browned chicken and pour in the cognac and cook until the alcohol is gone, and then add the thyme, bay leaves, cooked bacon, mushrooms and wine. Bring to a boil and put into the oven covered for 2 hours.

    When finished, remove the cover and stir well. Recover and allow to sit outside of the oven for 5 to 10 minutes and then serve with thick sliced Como, sourdough bread or a baguette.

    Hint: If you don’t use skinless chicken, you will need to skim the fat off the top. If you prefer this method, then skim just before serving. A few folded paper towels will soak up a lot of the fat. Just use tongs to remove them to a plate and into the trash.

    Mastering Coq au Vin: A Bistro Favorite Made Simple

    This is a staple in bistro menus all around France, and is a favorite winter dish of mine. There are so many complicated ways to make this, but I have discovered that complexity does little to add to the flavor – the key is slow cooking. 
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 2 hours 10 minutes
    Servings: 6
    Course: Main Course
    Cuisine: French
    Ingredients Equipment Method

    Ingredients
      

    4 pounds of skinless Chicken thighs, or 4 pounds of skinless Chicken breasts if you prefer, or any combination.
    ½ pound Bacon, with a soft smoke or unsmoked or salt pork
    2 Tbsp. Butter
    ½ cup Flour, optional
    2 tsp. Salt
    1 large Onion, finely chopped
    1 large Shallot, finely chopped
    3 cloves of Garlic, sliced
    5 sprigs of fresh Thyme, or 1 tsp of dried thyme
    3 Bay Leaves
    1 lb. of peeled baby Carrots
    ½ lb. Mushrooms or any fresh mushroom you desire. Keep them whole if possible.
    ¼ cup of Cognac
    1 bottle of Burgundy or Pinot Noir or a bottle of White Wine

    Equipment

    • Heavy Pot

    Method
     

    Preheat the oven to 350 degrees. Add the butter to the pan and render down the bacon over medium heat.
      Remove the bacon with a slotted spoon and brown the chicken. It is your choice to either flour the chicken lightly prior to browning or not.
        Remove the chicken and set aside and add the garlic, shallots, onions and cook until golden brown. Normally, about 10 minutes will do. Then add carrots and lightly sauté.
          Now add back the browned chicken and pour in the cognac and cook until the alcohol is gone, and then add the thyme, bay leaves, cooked bacon, mushrooms and wine. Bring to a boil and put into the oven covered for 2 hours.
            When finished, remove the cover and stir well. Recover and allow to sit outside of the oven for 5 to 10 minutes and then serve with thick sliced Como, sourdough bread or a baguette.
              Hint: If you don’t use skinless chicken, you will need to skim the fat off the top. If you prefer this method, then skim just before serving. A few folded paper towels will soak up a lot of the fat. Just use tongs to remove them to a plate and into the trash.

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                Let us know how it was!

                Classic Beef Stroganoff Recipe from Mount Nelson Hotel, Cape Town

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                This classic Beef Stroganoff is a dish that has fallen off of many European restaurant menus, but has remained as a house specialty in a few. The Mount Nelson Hotel in Cape Town, South Africa is just such a place.

                A meal at the Mount Nelson is like a trip back in time. Many dishes on their excellent menu are reflective of the new South African cuisine, but this one is a classic of an age gone by.

                Here’s the history behind this dish

                This dish was originally named for the Stroganoff family of Russia. During the time of Imperial Russia, they were probably the most wealthy and influential family second only to the Czar and his family, the Romanoff’s.

                It is quite easy to prepare and just requires a bit of organization to get it right. As the French say, “mis en place.” Loosely translated to “everything in its place.”

                Since it is very rich, I would recommend serving it with a Burgundy(Pinot Noir), St Emilion or a Rhone. I do not recommend this with a big meaty Cabernet Sauvignon or other Bordeaux, as it will be potentially overwhelming.

                Looking for another variation on this classic dish that uses Swedish meatballs and’s easy to prepare, click here Easy Creamy Meatballs and Noodles

                Ingredients: 

                 1 lb of Sirloin, cut into ¼ inch pieces of 3 to 4 inches long. I find that the meat will be easier to slice if it is slightly frozen before cutting. When slicing, always remember to slice across the grain of the meat otherwise it will be tough. Once sliced, toss with salt, pepper and the sugar and then refrigerate.

                1lb of Mushrooms sliced

                1 large Onion thinly sliced. Using a Mandoline is the easiest option here.

                1 lb of wide Egg Noodles

                2 tsp. of Sugar

                ½ cup dry White Wine

                5 Tbsp of Butter

                16 oz of Sour Cream, at room temperature

                Freshly grated Nutmeg

                Salt and Pepper

                Fresh Parsley, chopped – Optional

                Preparation:

                Melt 2 Tbsp of butter in the sauté pan and lightly brown the beef. There is no need to cook it completely, as it will be added in again, closer to the end. Remove and set aside.

                Now add the rest of the butter to the sauté pan and sauté the onion until translucent, then add the mushrooms and cook until they reduce in size. Start a large pot of salted water for the noodles. Bring  to a boil and add the noodles.

                Add the wine, deglaze the pan and continue cooking until the wine has mostly evaporated. Now add back the meat and residual juices and the nutmeg and cook for another few minutes. Don’t overcook, you want the meat to be slightly pink.

                Drain the noodles after they have cooked slightly under the recommended time and add the sour cream into the hot noodles immediately and then add the meat mixture. Stir well until the mixture is well mixed and serve on warm plates. You may garnish with freshly chopped parsley if desired.

                Classic Stroganoff Recipe from Mount Nelson Hotel

                This is a classic dish that has fallen off of many European restaurant menus, but has remained as a house specialty in a few. The Mount Nelson Hotel in Cape Town, South Africa is just such a place. This dish was originally named for the Stroganoff family of Russia. During the time of Imperial Russia, they were probably the most wealthy and influential family second only to the Czar and his family, the Romanoff’s.
                Print Recipe Pin Recipe
                Prep Time 15 minutes
                Cook Time 10 minutes
                Servings: 6
                Course: Main Course
                Cuisine: Russian
                Ingredients Equipment Method Notes

                Ingredients
                  

                • 1 lb of Sirloin cut into ¼ inch pieces of 3 to 4 inches long. I find that the meat will be easier to slice if it is slightly frozen before cutting. When slicing, always remember to slice across the grain of the meat otherwise it will be tough. Once sliced, toss with salt, pepper and the sugar and then refrigerate.
                • 1 lb Mushrooms sliced
                • 1 large Onion thinly sliced. Using a Mandoline is the easiest option here.
                • 1 lb wide Egg Noodles
                • 2 tsp. Sugar
                • ½ cup dry White Wine
                • 5 Tbsp Butter
                • 16 oz Sour Cream at room temperature
                • Freshly grated Nutmeg
                • Salt and Pepper
                • Fresh Parsley chopped – Optional

                Equipment

                • Large Pot

                Method
                 

                1. Melt 2 Tbsp of butter in the sauté pan and lightly brown the beef. There is no need to cook it completely, as it will be added in again, closer to the end. Remove and set aside.
                2. Now add the rest of the butter to the sauté pan and sauté the onion until translucent, then add the mushrooms and cook until they reduce in size. Start a large pot of salted water for the noodles. Bring to a boil and add the noodles.
                3. Add the wine, deglaze the pan and continue cooking until the wine has mostly evaporated. Now add back the meat and residual juices and the nutmeg and cook for another few minutes. Don’t overcook, you want the meat to be slightly pink.
                4. Drain the noodles after they have cooked slightly under the recommended time and add the sour cream into the hot noodles immediately and then add the meat mixture. Stir well until the mixture is well mixed and serve on warm plates. You may garnish with freshly chopped parsley if desired.

                Notes

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