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Monthly Archives: February 2015

Stefanos Ultimate Pad Thai

Stefano Faita is one of my favourite TV chefs. Thai food is also a favourite of mine. This recipe seems a little complicated, but if you prepare everything in advance it is quite fast to cook for your guests.

Stefano’s Ultimate Pad Thai 4 servings

INGREDIENTS
3/4(14-ounce) package flat rice noodles (1/4-inch thick)
4 tbsp. ketchup
3 tbsp. sugar
3 tbsp. lime juice
3 tbsp. fish sauce
1/2 cup vegetable oil
1/2 block extra firm, pressed tofu, diced or about 1 cup diced tofu
20 small to medium shrimp, peeled, deveined and tails removed
2 small chicken breasts, thinly sliced
Salt, to taste
3 eggs
2 shallots
1 heaping tbsp. ginger
1 heaping tbsp. garlic
2 Thai chilies, or to taste, chopped
3/4 cup peanuts, coarsely chopped
3 green onions, sliced on the diagonal
2 handfuls bean sprouts
3 limes, cut into wedges
Large handful cilantro, chopped

PREPARATION
Add boiling water to rice noodles. Let soak for about 1 minute. Drain and set aside. Alternatively, let soak in room temperature water until pliable, about 1 hour. (You can soak noodles in cold water and store in fridge 1 day in advance.)
To make sauce: add ketchup, lime juice, sugar, and fish sauce to small bowl. Whisk to combine. Set aside.
Add vegetable oil to wok and heat over medium heat. Fry tofu, until golden, about 1 to 2 minutes. Drain on paper towel. (Note this step can be done 1 day in advance).
Remove 3 tbsp. oil from the wok. Increase heat to high. Add chicken and season with salt. Stir-fry for 1 to 2 minutes. Add shrimp and stir-fry until both chicken and shrimp are just cooked, about 2 minutes. Transfer to plate.
Add shallots, chilies, garlic and ginger and stir-fry until lightly golden, about 30 seconds. Add eggs. Let fry for 1 minute.
Add noodles then sauce. Stir-fry for 1 to 2 minutes.
Add chicken and shrimp back to the wok. Cook until heated through, about 1 to 2 minutes.
Garnish pad Thai with peanuts, green onion, bean sprouts, cilantro and lime wedges.
Yield: 4 servings.

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Valentine’s Dessert

Okay…this was supposed to be a special recipe as it is number 200..

After dining out the other day at Piccoli Italian Restaurant in Merida, I thought I would do something a little different in honour of Valentine’s Day. (even though it is really just a Hallmark holiday).

Thinking of my granddaughter who loves to do desserts, I am sharing this beautiful dessert which requires FOUR ingredients and no cooking! Just need to go shopping…and you still have time before tomorrow!

Simple Tartufo

1 dozen chocolate truffles, dusted with cocoa

1 pint of fresh raspberries

1/4 cup raspberry or chocolate syrup

Mint leaves

Plate six truffles on a fancy plate. Put  4 to 6 berries around the plate. Drizzle with  syrup. Top with one or two mint leaves.

NOTE – the original tartufo is a dessert with frozen ice cream in the centre, as noted in this reference from Wikipedia –

Tartufo is an Italian ice-cream dessert originating from Pizzo, Calabria. It is usually composed of two or more flavors of ice cream, often with either fruit syrup or frozen fruit — typically raspberry, strawberry or cherry — in the center. It is typically covered in a shell made of chocolate or cocoa, but cinnamon or nuts are also used.

White House Chicken Casserole

White House Chicken Casserole

Not sure where this came from, but it has been in my books for quite some time…

Ingredients

  • 4 cups cubed and cooked chicken
  • 2 T lemon juice
  • 1/2 cup mayonnaise
  • 1-10 oz. can whole mushrooms drained
  • 2 cups diced celery
  • 4 hard boiled eggs chopped
  • 1 can cream of chicken soup
  • 1 T minced onion
  • 1/4 cup diced pimento
Preparation
Combine ingredients in 2 quart casserole.
Top with crushed potato chips, grated cheddar and toasted almonds.
Refrigerate overnight.
Bake @ 400 for 30-35 minutes.
Notes
Serves eight with rice.