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Monthly Archives: July 2009

Chicken in a Thai Basil Coconut Curry Sauce

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This is my take on Thai Chicken.  I know it is not authentic Thai, but it was a good version nonetheless.

I used what I had in my pantry and to be quite honest, it came out pretty darn good.  Nice and coconut-y with a kick from the chilis.  I served it over brown rice since I try to refrain from using white grains (I make an exception  when I bake).

The chicken fell off the bone, the sauce was thick and spicy and the basil really came through.  I am very pleased with the results and will definately be making this again.

Chicken w/ Thai Basil Coconut Curry Sauce

  • What ever chicken pieces you would like (bone in), I used thighs from a HighCross Farm raised Chicken…lucky me.
  • 1 can of low-fat coconut milk
  • 3 red chilis (I used dry)
  • 4 tblsp canola oil
  • 1 c of sweet thai basil
  • 1 teaspoon curry powder
  • 1 small onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 tblsp fresh ginger, finely chopped
  • 1/4 c chicken stock
  • S & P to taste
  • Soy sauce to taste (if you use this, go easy on the salt)

In a large skillet, brown your chicken in the canola oil (season with S & P first). You dont need to cook it all the way, it will cook in the sauce for quite some time.  Once your chicken is browned, transfer to a paper towel lined place.

If there is a lot of oil left in the pan you can take some out.  Be sure to leave enough to sautee the garlic and ginger. Once you have the garlic and ginger soft, deglaze the pan with the chicken stock and add the onions.

When the onions get translucent, add the coconut milk, chilis, curry powder, soy sauce and basil.  Put the chicken back in pan and let simmer for at least 30-45 minutes.

I know it doesn’t have any fish sauce or lemon grass or other ingredients you would use in authentic Thai cooking, but believe me when I tell you….This is GOOD!

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Place a piece of chicken over the rice and spoon the sauce over it all.  Enjoy.

 
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Posted by on July 31, 2009 in chicken, coconut, curry, thai

 

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CSA Thursday

Oh how  I love HighCross Farm!

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In the box this week:

  • Carrots
  • Cabbage
  • Raspberries
  • Onions
  • Green Beans
  • Sugarsnap Peas
  • Snow Peas
  • Basil
  • Lettuce
  • Kohlrabi

I have a Thai Basil Chicken in a coconut curry sauce on the stove right now.  Pics and recipe later tonight.

 
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Posted by on July 31, 2009 in CSA

 

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Raspberry Clafouti

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I knew I was getting raspberries in my CSA  box this week.  I was racking my brain thinking about what I can do with them that I haven’t already done.  Then it dawned on me..a Clafouti!  A what?  A clafouti!

Describing a clafouti isn’t exactly easy.  It’s not a cake, it’s not a custard.  It’s like a hybrid of both.  It’s a french dessert that is out of this world and oh so easy to make.

Raspbery Clafouti

  • 1 pint raspberries
  • 3 eggs
  • 1 c milk
  • 2/3 c flour
  • 1/4 c sugar
  • 1.5 teaspoons vanilla
  • 1/4 teaspoon salt
  • 2 teaspoon cornstarch

Gently dust the raspberries with the cornstarch and spread on the bottom of a smallish baking dish.

Beat the eggs until they are light and foamy.  Add the flour, sugar, milk, vanilla and salt.  You will get a batter the consitancy of pancake batter.

Pour batter over raspberries and bake in a 350 oven for 30-40 mins until the top is brown and the middle is set.

I prefer to eat it while it is warm, but it is just as good chilled.  The batter isn’t too sweet and you get just the right amount of tartness from the berries.

This one is a keeper.

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Posted by on July 24, 2009 in raspberries

 

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Onion Tart

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I have been getting some gorgeous, huge onions in my CSA boxes.  I decided to make an onion tart.  This is a very simple and quick recipe.  It will utilize a good portion of the onion we HighCross Farm members have and will be getting. 

This was fantastic.  My house smelled so good while it baked.  Give it a try, I don’t think you will be disappointed.

Onion Tart

  • 4 large onions cut up (I used the sweet onions and the green onions from my CSA boxes)
  • 1 c chicken stock
  • 2 pieces of thick slab bacon, diced
  • 3 tablespoons half & half
  • 1 sheet puff pastry
  • grated Manchego cheese (you can use parmesean)
  • S & P to taste

Chop or dice your onions and put them in a dutch oven or large sauce pan.  Add chicken stock and let cook on medium until the onions are soft.

While your onions are cooking prepare your puff pastry.  Roll out your puff pastry sheet on a floured surface until 1/8 inch thick.  Place on parchment lined cookie sheet and pierce with a fork.  Put back in the refrigerator for 30 mins.

Once your onions are soft, drain and let cool.  Once cool, stir in the half & half and salt/pepper to taste. 

Spread onion mixture over puff pastry.  Grate cheese over onion mixture and add diced slab bacon.  Push the bacon down a bit so it can flavor the onions well.  Grate more cheese over the top and fold the edges of the puff pastry up making a lip.

Bake at 350 for 35-40 minutes.

What you get is nothing short of fantastic.  The puff pastry is light and flakey.  The onions aren’t overpowering.  Infact, they become sweet and melt in your mouth.  Then you have the bacon..ohhhh the bacon.  This tart is one you will make over and over again.

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Close up…

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Posted by on July 24, 2009 in bacon, onions, tart, Uncategorized

 

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CSA Thursday!!

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In the box this week:

  • Broccoli
  • Kale
  • Sugar Snap Peas
  • Snow Peas
  • Onions…lots!
  • Green Beans
  • Purple Basil
  • Regular Basil
  • Raspberries!!!!!!!

Tonight I will be making an Onion Tart and a Raspberry Clafouti!  Hopefully pics tonight.

 
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Posted by on July 23, 2009 in Uncategorized

 

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CSA Thursday

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In the box this week:

  • 3 rather large onions
  • snow peas
  • green beans
  • swiss chard
  • carrots
  • garlic
  • oregano

I will have to put my thinking cap on and get creative with those onions.  Stay tuned…

 
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Posted by on July 16, 2009 in CSA

 

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Mock Mashed Potatoes

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They look like the real thing, don’t they?

I had gotten two of the cutest mini heads of cauliflower in my CSA box.  I could kick myself for laying out my CSA goodies of the week, then brain farting and forgetting to take the picture and instead putting them away. Doh!

I decided to make mock mashed potatoes with the cauliflower.  I actually prefer these to regular mashed potatoes.

Supplies:

  • 2-3 C cauliflower florets, steamed until soft
  • 1 teaspoon low-fat margarine (or butter..whichever you prefer)
  • 1 glove of garlic
  • 2 tablespoons spring onions, finely chopped
  • 1 tablespoon light sour cream
  • 2 tablespoons milk
  • S & P to taste

This recipe is beyond simple.  I think the hardest part of making these is steaming the cauliflower.

Put all the ingredients into a food processor or blender and puree until desired consistency.  Thats it.

 
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Posted by on July 13, 2009 in Uncategorized

 

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