All apologies. It's been a while. There's a great excuse, though.
I traveled with my sister Julie to Bangkok, Thailand for two weeks to help my teacher/acting-coach big brother John move back to the States. Arduously busy, yes (this was not your typical move), and somewhat bittersweet for him, as he had lived and worked there for twenty years.
While there, my sister and I lived off the street food along the daily one-mile walk from our hotel to my brother's apartment. Breakfast consisted of a single, perfectly delectable marinated pork-strip skewer. A late lunch or dinner was a shared salad-in-a-bag, or fresh steamed corn, stripped off the cob to eat easily while walking. Such a beautiful country, I will certainly return someday with the BF. [Ed. note: I shall hold you to this.]
Back home, I have been craving any food that reminds me of the Thai street food: fresh, bright, flavorful and healthy. This herby green avocado sauce is super easy to prepare and literally works with anything. To wit, use it as:
Adapted from: Alexandra's Kitchen
Number of servings: ¾ cup
Grilled pork skewers. Breakfast of champions.
Fresh salad in a bag. Lunch...sometimes dinner.
Fresh guava slices on Silom Road (the best Lebanese food I've ever had was from the Silom district).
My Darling restaurant on Khao San Road.
Thai BBQ with my brother John and sisters, Julie, Tai, Pantene and Momay.
Missed these two! Thank you for holding down the fort!
[Ed. note: Our special-guest blogger from last Halloween, returns.]
Marlowe here. I is chocolate "rescue" lab who pawed blog last year about Mini Butterscotch Apples. Dad said to leave a computer web internets link to remind you so I do now here goes make way: www.moveablefeast.me/blog/mini-butterscotch-apples. He also says I says to reminds you to click ad links so we have more money for treats. Also says he hopes I do not eat too many minty-breath treats at one time, like that day I did and trew up so much he called me Shamrock Shake for month. I not know what that mean.
Today I has a sad because Mom go away for while (in dog weeks this will suck) to do human things and leave me with Dad, who cooks like a cat. While Mom gone I hope he do not overdose on cheeseburgers and shame.
Luckily he like all varieties of healthy greens, so for side dishes Mom often make sautéed leafy greens like spinach, Swiss chard, kale, collard and mustard greens, or bok choy. Dad say primary care physician appreciate. What. Ever.
Mom say this original dish can't be more easier to prepare, five whole minutes (35 if you is dog), and can be served as a side or main. Also Dad say use bullet points hey me no know how slow down I bite you:
In closing, please enjoy, and I now go enjoy NBA finals with Dad. Me no fear no deer or dinosaur from Canada. Go Warriors. #DubNation
Number of servings: 2 as a main, 4 as side
I worked on this all night.
Does Mom like spice? From time to time, we like things spicy in our house [Ed. note: HEY NOW], and this healthy, delicious dish is so easy to make it screams "weeknight dinner." The slightly spicy-tart sauce is a perfect foil to the sweet salmon.
And really, if you're concerned about the spice level, don't be. The original recipe below is sumptuous as is, but since the BF and I sometimes like a little more heat [Ed. note: WHAT KIND OF BLOG IS THIS THEY'RE GONNA ADD A DISCLAIMER], we'll add more Sriracha next time.
This is so easy, you could make this for a Mother's Day brunch for 20, which in fact I am doing.
Happy Mother's Day!
PS: A year ago we gave Mom lots of cavities with these offerings:
Adapted from: SELF, April 2013 (Gwyneth Paltrow and Julia Turshen); Epicurious (source containing original article)
Number of servings: 4
Something about watching the BF's expression go from "Vegan, really?" to "Yes I would like forty more of these, thank you" does my heart good. [Ed. note: These kind of surprises are the best.]
Actually made these for the first time last August, and wondered why I'd waited so long to try them. Cinco de Mayo provides a perfect excuse to bring them out again, and will hopefully give you a healthy, vegan, gluten-free option should you be hosting family and friends for the holiday, or any day!
PS: A year ago we were watching the Golden State Warriors in the middle of a playoff run (tonight they're headed into Houston for a game against the Rockets) [Ed. note and game recap 5/5: DAMMIT], and we had a bit of fun with some coconut curry shrimp dedicated to one Wardell Stephen Curry II. www.moveablefeast.me/blog/three-point-coconut-curry-shrimp
Adapted from: Jessica Seinfeld (jessicaseinfeld.com/)
Number of servings: 2-4 depending on how hungry you are
Pickled onion and Jalapeños
Pickled Onion & Jalapeños
Sometimes the single picture is worth the thousand words. Just look at this reddish bronzed skin! The BF often tells me that he loves the simplest roasted chicken dishes, and this one couldn't be easier. Adapted from Samin Nosrat's Salt Fat Acid Heat, this recipe encompasses two whole ingredients. Three, if you count salt. Genius.
The buttermilk and salt work like a brine, tenderizing the meat to yield an unbelievably juicy chicken with crispy, gorgeously intense-colored skin. Be sure to leave 24 hours for marinating. I streamlined the recipe a bit, as well as decreased the amount of salt in the marinade.
One of the best things about roast chicken is that you can serve it with anything. Try it with these side dishes:
Adapted from Samin Nosrat's Salt Fat Acid Heat blog and Netflix special of same name.
Number of servings: 4
So the NBA playoffs are here, and I ain't no basketball widow—I love my Golden State Warriors and Portland Trailblazers. For game one of the round-one series between the Warriors and Los Angeles Clippers, we hosted a pizza party with a close high-school friend of the BF, his lovely wife and twins (boy and girl), who are now finishing up their HS-freshman year. [Ed. note: Time flies! Is April really halfway done?]
We also for the first time met a previously social-media-only acquaintance, a young man who shares the BF's love of San Francisco bay area sports teams. Always better to meet in person! Together, we all enjoyed an emphatic game-one Warriors victory. [Ed. note: Since the Warriors somehow managed to blow a 31-point lead in game two, we now must have pizza parties for all future games. Hey I don't make the rules. :-\ ]
Note to self: make lamb shoulder chops more often. Inexpensive, take little-to-no time to cook (6-10 minutes!) and go with almost anything. Being that it is spring, lamb goes very well with mint, carrots, and potatoes, all of which are are in season.
This beautiful meal will grace our Passover table and will be served as Easter dinner to one client family as well.
PS: One year ago, the BF and I fought off a seriously pesky bug [Ed. note: NOT fun.] and I made white chocolate bark with strawberries and pistachios (www.moveablefeast.me/blog/white-chocolate-bark-with-strawberries-pistachios).
Adapted from: Jessica Seinfeld
Number of servings: 4
I professed my love of mushrooms earlier this year with the help of The Bruce Dickinson and his cowbell (www.moveablefeast.me/blog/mushroom-risotto), and wasn't lying. If I could only have one kind of pizza the rest of my life, this is it. Havarti and fontina cheese, sautéed shiitake and baby bella mushrooms, fresh rosemary and thyme, and a little drizzle of white truffle oil make this pizza wonderfully rich and completely addicting.
Truffle oil is a bit too rich for the BF [Ed. note: I'm already fungus drunk!], so I just drizzled it on half of the pizza. Honestly, this doesn't need it as it's very rich on it's own, but it definitely gives the pizza a wow factor.
I added thinly sliced red onion and minced serrano peppers. Entirely optional, but I thought it balanced the spices and richness of the cheese and truffle oil.
PS: One year ago, a wonderful once-in-a-lifetime [Ed. note: well hopefully not] family reunion permeated the roasted beet salad with orange and avocado recipe (www.moveablefeast.me/blog/roasted-beet-salad-with-orange-and-avocado).
Adapted from: A Beautiful Plate
Number of Servings: Makes one 10-11 inch pizza
As Tom Lehrer sang a year ago, "Spring is here!" [Ed. note: Check the PPS below for the link.] These beauties are in season all year, but I especially love them in the spring time. Have been known to serve them up as a main dish since they take less than 30 minutes to make, but you'll probably want to have them as a side with...anything.
In our house, we drizzle chimichurri sauce on everything from grilled/roasted beef to lamb, chicken, fish, seafood, rice, quinoa, yams, and veggies. Even eggs or avocado toast. Bright, zesty, addicting.
NOTE: I have found tri-color fingerling potatoes and at my local supermarket, but if you can't find them, you can use Dutch baby potatoes or yellow fingerlings.
And finally, a quick side note to nominate the BF for a "BF of the year" award [Ed. note: AND I WOULD LIKE TO THANK THE ACADEMY...], as I have been shuffling around with a slipped disc, unable to lift the 60-pound bins I deliver weekly. He has not only helped me dauntlessly for the past two weeks, but with a smile on his face. Could not have fulfilled the orders without him and, hopefully, this roasted potato side with a prime ribeye was an adequate reward for his efforts. MUAH
[Ed. note: Hey nobody tell her I'm happy to tag along. PRIME RIBEYE, people!]
PS: Think these potatoes are colorful? Well check out these pinkalicious deviled eggs as I re-examine family trauma (www.moveablefeast.me/blog/pinkalicious-deviled-eggs).
PPS: Also high on the color charts are these spice roasted carrots with avocado and yogurt, which we bring to you while (proverbially) poisoning pigeons in the park (www.moveablefeast.me/blog/spiced-roasted-carrots-with-avocado-yogurt).
PPPS: We celebrated St. Patrick's Day with a heartfelt Denis Leary ditty and Bailey's Irish Cream Tiramisu (www.moveablefeast.me/blog/baileys-irish-cream-tiramisu).
Adapted from: A Beautiful Plate (potatoes); The Pollan Family Table (chimichurri), Corky, Lori, Dana and Tracy Pollan
Number of servings: 4
Roasted Fingerling Potatoes
Roasted Fingerling Potatoes
Set out to make a cake made with olive oil to see what it would taste like. One bowl. No eggs. No dairy. Vegan. [Ed. note: Vegan? Chocolate cake? Is this allowed?] Why yes! Yes it is. In fact, because of the olive oil it's so incredibly moist, with a deep dark-chocolate flavor, it made me swoon. [Ed. note: Taking notes.]
This has been called a Wacky cake or Depression Cake (en.wikipedia.org/wiki/Depression_cake), as during those years milk, sugar, butter and eggs were either expensive or scarce. Now my love of cake-making with oil instead of butter runs deep. I have baked many a cake with grapeseed or canola oils (both flavorless), but this was my first foray into using olive oil. The result is a far more moist dessert that keeps exceptionally well. Deb of Smitten Kitchen says, "On day four in the fridge, ours was as moist as day one, basically a miracle."
Using olive oil, for some strange reason, just never seemed right. I think of olive oil as being savory, but I was wrong. It truly works here.
Adapted from: Smitten Kitchen
Number of Servings; 8-12
Just because Mardi Gras may have passed, doesn't mean it's not too late to serve this light, brothy, hearty and incredibly flavorful gumbo. (In our household, Mardi Gras-month is always a time for celebrating everything New Orleans.) Adapted from a recipe the great Emeril Lagasse published in a dog-eared copy of the September, 1994 issue of Bon Appetit.
New Orleans is, hands down, an all-time favorite city for me and the BF. Incredible food, history, architecture and music [Ed. note: Tipitina's, represent!] everywhere you step. We never, ever tire of that city, and are lucky to have visited at all different times of the year. We also can't leave until we've had a bowl of gumbo...somewhere. A few of my favorite places to enjoy the staple are Dooky Chase Restaurant, Galatoire's and Nola's.
Come to think of it, it's been many years since the BF and I have been. Perhaps we need to head back soon? [Ed. note: Do not tease!]
A small sampling of my vast voodoo doll collection.
Until next year, Laissez les bon temps rouler!
Adapted from: Bon Appetit, September 1994
Number of servings: 8
PS: A year ago chocolate and peanut butter squared off and clashed in a titanic battle for the ages (www.moveablefeast.me/blog/chocolate-peanut-butter-tart), then there was an attempt to make up for that dessert bomb with some roasted shrimp and asparagus with shallot lemon vinaigrette (www.moveablefeast.me/blog/shrimp-asparagus-with-shallot-lemon-vinaigrette).
PPS: "Iko Iko" is one of my favorite songs, takes me right back to New Orleans.
I'm Jacquie, personal chef & recipe developer in the bay area. Living life with my wildly funny boyfriend and dog Marlowe. Lover of books, bourbon, chocolate and movies.