I've finally figured out how to use Movable Type category tags. I'm the most brilliant person alive!
Thai Coconut Soup (modified from Moosewood Restaurant New Classics)
5 cups water
5 fresh lemongrass stalks, roughly chopped (2 inches or so)
3-inch piece of fresh ginger root, sliced
3-inch piece of galangal, sliced
1/4 teaspoon whole black peppercorns
1/2 teaspoon coriander seeds
(1/2 tsp salt)
( 1 tsp. powdered vegetable stock)
Put the water, lemongrass stalks, ginger, galangal, peppercorns, and coriander seeds into the most enormous soup pot you own (this makes a LOT of soup). Bring to a boil, then reduce heat, cover, and simmer for 45 minutes. Remove lemongrass, ginger and galangal if desired. If you're using vegetable stock, add it now (use sparingly, only 1/2 or 1/3 as much as you'd normally use for that much water ). Otherwise, just add 1/2 tsp. salt.
3 cups coconut milk
1/4 cup fresh lime juice (juice of 6 small limes)
cayenne pepper or ground piquin chiles, to taste (I used about 1 tsp. piquin chiles)
1 large carrot, sliced
3 small leeks, coarsely chopped
1 celery stalk, chopped
1 lb. firm tofu, drained and cubed
1 1/2 cups quartered small mushrooms
1 tbsp. chopped fresh cilantro
1 tomato, cut into small chunks with skin on
3 or 4 green onions, minced
Add carrots, leeks, and celery, and simmer for 10 minutes. Add coconut milk, lime juice, cayenne or ground chiles, tofu, mushrooms, cilantro, and salt if needed. Cook on low heat for 5 minutes, then remove from heat and add tomato. Let stand for 1 minute to allow tomato to warm, and serve garnished with green onions.
I particularly recommend stirring in 1/4 cup of jasmine rice per bowl of soup, but don't store the soup and rice together as the rice will absorb all of the soup broth.
2 1/2 cups unbleached white flour
1/2 tsp salt
1/2 cup canola oil
1/2 cup cold water
Mix flour and salt in bowl. Pour canola oil into flour mixture and use pastry blender or forks (or stand mixer!) to mix it into the flour. Slowly pour in cold water while mixing; use only as much water as needed to make a dough that will form a ball without falling apart. Refrigerate for 10 minutes.
Divide dough into two balls and return one ball to refrigerator. Lay out other ball of dough on waxed paper and place another sheet of waxed paper on top. Roll out as thin as possible (around 1/16â) with rolling pin, remove top sheet of waxed paper, and gently flip crust into 8â glass pie plate. Trim edges.
Prick crust with fork, fill with pie weights (or a sheet of tinfoil weighed down with 2 cups of dry beans) and bake at 350 Fahrenheit for 10 minutes. While baking, remove other ball of dough from refrigerator and roll out the same way.
5 cups fresh, or frozen and thawed, blackberries
3/4 cup sugar
3 tablespoons unbleached white flour
If berries are frozen, let them stand in a colander until mostly thawed to drain off ice and excess juice. Mix berries, sugar and flour in large bowl and pour into pre-baked pie crust. Gently lay second crust on top and use a sharp knife to cut 3 or 4 slits in it. Fold edges of top crust around and under edges of bottom crust (or simply pinch them together to seal).
Cover edges of pie with foil to keep them from overbrowning (the easiest way is to cut a large circle out of the center of a 12-inch square of foil). Bake at 375 Fahrenheit for 25 minutes, then remove foil and bake for 25 to 30 minutes more until top is slightly golden.
Pie will be liquid when removed from oven, but will solidify when cooled. Serve with enormous scoops of vanilla Soy Cream and devour.Posted by dianna at October 9, 2005 01:20 PM