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Featured Cookbook
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Thai Spicy Prawn Soup
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Vegetable, Cheese, and Sausage Bread Pudding
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Apple Cake with Hot Caramel Sauce
Book Description
First of all, this is a beautiful book, from the basic design right through to the illustrations and the food photography. It's what quality cookbooks should look and feel like. It sets a standard. And the recipes collected and tested by the members of the San Francisco Junior League measure up to that standard in every way.
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San Francisco Flavors: Favorite Recipes from the Junior League of San Francisco
Authors:
Date: August 1999
ISBN: 0811823423
Publisher: Chronicle Books
Hardcover
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This fragrant soup is easy to prepare. The spiciness comes from cayenne pepper, which is balanced by the lightly sweet coconut milk. Try to locate fresh kaffir lime leaves in an Asian market. They impart wonderfully perfumed flavor to the soup.
Wine suggestion by Kris Harriman: Roederer Estate Brut.
serves 6
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2 tablespoons grated fresh ginger
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1 teaspoon cayenne pepper
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2 tablespoons peanut oil
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6 cups Chicken Stock or canned low-salt chicken broth
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1/2 cup jasmine rice
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1 cup unsweetened coconut milk
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6 tablespoons Thai fish sauce (nam pla, found in the Asian section of most supermarkets)
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8 ounces crimini or white mushrooms, sliced
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1 small onion, chopped
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1 small red bell pepper seeded, deveined, and cut into 1/4-inch strips
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2 tablespoons chopped fresh cilantro
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1 stalk lemongrass, white part only, cut into 1-inch pieces
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5 fresh or dried kaffir lime leaves (optional)
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1 pound medium shrimp, shelled and deveined
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2 to 3 tablespoons fresh lime juice
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Chopped green onions, including green portion, and cilantro for garnish
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In a large heavy saucepan, combine the ginger, cayenne, and peanut oil. Cook over medium-high heat for 1 to 2 minutes. Add stock or broth, and bring the mixture to a boil. Add the rice, reduce heat, and simmer for 15 to 20 minutes, or until the rice is tender.
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Add the coconut milk, fish sauce, mushrooms, onion, pepper, cilantro, lemongrass, and lime leaves to the rice. Simmer for 5 minutes, stirring once or twice. Add the shrimp and cook for 3 to 5 minutes, or until they have turned pink. Stir in the lime juice. Serve hot, garnished with green onions and cilantro.
Chef's Tips - Thomas Keller, The French Laundry Restaurant:
Fresh ginger is a wonderful addition to many dishes. In order to keep fresh tasting ginger readily handy in your kitchen, store it in your freezer. This way youíll always have it available. Just grate it frozen into any recipe calling for ginger. Itís also much easier to grate frozen than fresh ginger, and you donít have to peel it. It will last for up to 6 to 8 months in the freezer.
More From This Book:
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Thai Spicy Prawn Soup
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Vegetable, Cheese, and Sausage Bread Pudding
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Apple Cake with Hot Caramel Sauce
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