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I've Got a Cold Only Tom Kha Gai Can Cure

03 Feb 2012
Tom Kah Gai

If you are seeing a picture of tom kha gai then it is safe to assume that I feel like crap. 

Sometimes you just don't need a recipe to know what your body craves. This is one of those days, because I have a bad cold. One of those I don't want to do anything at all kind of colds.

I have been battling it for 5 days. It started typically enough with a scratchy throat. By the next day I had a stuffy nose, but no fever. In fact if it weren't for the stuffy nose I would have said I felt just fine. I had just about convinced myself that it was not a cold at all, just a mild allergy flair up.

But, alas sometime in the night these sniffles moved into my chest and sat down with a great heavy thud! My chest is so congested that it actually feels as if a great big bear is sitting on it while sticking a long feather down my throat. Tickling away for his own amusement. The tickle leads to a cough, the cough leads to hack and the hack brings up some of the nastiest stuff you'd ever want to see.

I used to think that the only thing for a cold was hot tea and toast. But I have learned there is another sort of relief and I have come to swear by it. If you live in Los Angeles long enough, you find that you shed your old skin and develop all sorts of new habits. The simple, comforting and spicy Thai soup known as Tom kha gai or Tom kha kai is one of those skins you develop. One of those adopted experiences that become completely your own. So now whenever I have a cold, it's this soup and this soup alone that makes me feel better.

God Bless the thriving Thai community in Los Angeles.

Sippity Sup Continues »
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Not Ferret Fritters... Farro Fritters!

25 Jan 2012
Farro Fritters

I am pretty proud of today's Farro & Sun-Dried Tomato Fritters though I admit they don't really look like much. That's one of the problems facing food bloggers these days. If you want to reach a wide audience (and who doesn't) your food has to look extra special scrumptious, be super colorful, get wrapped in bacon, or at least have a peanut butter swirl. These foods may look pretty (especially when they are tied up in a bow), but they don't always ignite the imaginations of the more mature palates amongst us. It is kind of a Catch 22. Because the very sites (FoodGawker, TasteSpotting and more and more Pinterest) that have brought food bloggers together as a powerful community have also played a part in limiting what defines good food on the web. Leaving really delicious or super sophisticated food cast aside as un-loved and un-clicked.

That's why I feel so sad for these fritters. Sure they look like hard brown hockey pucks. But they're not, I promise you. Farro is delicious. It's got a nutty taste and a terrific texture. Farro contains a starch similar to that found in Arborio rice. It releases a creamy, binding liquid when cooked. But it retains its tender, distinct bite, much better than rice. Making it a perfect choice for fritters. But I have a feeling none of that matters. In fact I may as well have titled this recipe Ferret Fritters, at least I'd get the friends of ferrets society up in arms. Hmmm... just how big an audience are ferret lovers any way? GREG

Sippity Sup Continues »
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Farro & Sun-Dried Tomato Fritters

Farro & Sun-Dried Tomato Fritters
By jgreghenry Published January 24, 2012
Prep time: 30
Yield:1 (Servings)

Ingredients:

  • 5 T olive oil
  • 1 c farro
  • 0.5 small onion, minced
  • 2 c vegetable broth
  • 1 c parmesan cheese
  • 2 T oil-packed sun-dried tomatoes, minced
  • 2 T flat leaf parsley, minced
  • 2 eggs, lightly beaten
  • 1 pn each kosher salt & black pepper
  • 2 c or more vegetable oil, as needed for frying

Directions

Heat the olive oil in a medium saucepan set over medium heat. Add the farro and cook, stirring occasionally until the grains are coated and you begin to hear a popping sound sound. Stir in the onion and cook until translucent, about 4 minutes. Add the broth and bring to a boil. Lower the heat and simmer until the liquid is absorbed and the farro is cooked through but al dente, about 12 more minutes.

Transfer the farro to a bowl let it cool about 5 minutes. Add the Parmesan cheese, sun-dried tomatoes, parsley and the eggs. Mix well and season with salt and pepper to taste. Set aside about 15 minutes.

Meanwhile heat about 1/4-inch vegetable oil in a large non-stick or cast iron skillet set over medium-high heat until quite hot, but not yet smoking. Using a large spoon, drop batter in 2-tablespoonful mounds into oil. With a small spatula or butter knife, gently flatten each mound and fry until golden, about 4 minutes per side, carefully flipping once (adjust heat if browning too quickly). Drain on paper towels. Season with more salt and serve warm.

Market Matters- Flirting with Grilled Squid & Miner's Lettuce Salad

15 Jan 2012
Grilled Squid with Miner's Lettuce Salad and Mint, Parsley, Anchovy Pesto

The Hollywood Farmers Market inspires me. This Grilled Squid with Miner's Lettuce Salad & Mint, Parsley, Anchovy Pesto is proof.

I didn't wake up this morning thinking that this was what I wanted for lunch. But a trip up and down Ivar filled my bag with all the ingredients (except the garbanzo beans) that I needed to fully realize this recipe. I guess it's been sleeping inside me for some time. Waiting for its moment.

It's moment came when miner's lettuce showed itself to me. It was right there. Just across the street from the Hollywood branch of the public library. Saying, "Look at me, I am an ingredient you've read about but have never used before. Lettuce make some trouble".

It was practically a illicit proposal, I'll have you know. I mean I always knew greens were hot. But these greens were smokin'! How could I resist? I am mean if lettuce could talk, this lettuce was screaming, "Take me as I am, or watch me as I go."

So I countered, "If beauty were time, you'd be eternity." After all, if you know me at all then you know "I can resist everything except temptation!"

GREG

Sippity Sup Continues »
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Grilled Squid with Miner's Lettuce Salad & Mint, Parsley, Anchovy Pesto

Grilled Squid with Miner's Lettuce Salad & Mint, Parsley, Anchovy Pesto
By jgreghenry Published January 15, 2012
Prep time: 150
Yield:1 (Servings)

Ingredients:

  • 2 t finely grated lemon zest, separated
  • 2 T fresh lemon juice
  • 2 clv galic, peeled & minced
  • 1 t pimentón de la vera (smoked spanish paprika)
  • 1 c extra-virgin olive oil separated
  • 2 c chopped flat-leaf parsley, chopped and separated
  • 1 lb cleaned small squid bodies
  • 1 pn salt & pepper as needed
  • 4 oz anchovy fillets, chopped
  • 2 T drained capers
  • 2 medium shallot, minced and separated
  • 0.5 c mint leaves, chopped
  • 0.75 c extra-virgin olive oil
  • 1 bn miner's lettuce
  • 1 c cooked or canned chickpeas
  • 0.25 c whole mint leaves
  • 0.25 c whole flat-leaf parsley

Directions

In a medium bowl, combine 1 teaspoon lemon zest and 2 tablespoons lemon juice with 1 clove minced garlic, pimentón, 1/4 cup olive oil and 1/4 cup of the chopped parsley. Add the squid and toss to coat. Season lightly with salt & pepper. Cover and refrigerate for 2 hours.
In a food processor, combine the anchovies with the capers, 1 minced shallot, remaining minced garlic, 1 1/2 cup chopped parsley, 1/2 cup chopped mint, chives and remaining lemon zest and 2 tablespoons lemon juice and pulse the machine 10 or 12 times, scraping down the sides once or twice until finely minced. Then with the machine running, slowly pour in 1/2 cup olive oil. Season the pesto with additional salt and pepper.

In a large bowl, pour the remaining 2 tablespoons lemon juice over the remaining minced shallot and let stand for 10 minutes. Whisk in the remaining 1/4 cup olive oil and season with salt and pepper. Add the miner's lettuce, chickpeas, whole mint leaves and whole parsley leaves and toss the salad.

Meanwhile, light a grill. Remove the squid from the marinade and season with salt. Grill the squid over high heat until it is lightly charred and just cooked, about 2 minutes per side. Mound the salad on 4 plates. Spoon the green sauce onto the plates, top with the grilled squid and serve.

Source: Adapted from Matthew Dillon for Food & Wine