THE EVERYTHING® THAI COOKBOOK (42 page)

What is a Tuscan Herb Grill?

A Tuscan herb grill is a flat, hinged grate that looks similar to a screen. The 2 sides fit closely together and hold fresh herbs, such as fennel or basil, which smoke during the grilling process, imparting a smoky, herbal note to grilled meats or fish.

2 pounds French or regular green beans, trimmed and cut into bite-sized pieces

1 rounded tablespoon shrimp paste

2 tablespoons vegetable oil

3 tablespoons unsalted butter

2 teaspoons minced garlic

½ cup chopped cilantro

1. In a pot large enough to hold all of the beans, steam them until tender-crisp.
   
2. Drain the beans, reserving cooking liquid. Cover the beans with foil to keep warm.
   
3. In a small bowl, whisk together the shrimp paste and vegetable oil.
   
4. In a large skillet, melt the butter over medium-high heat. Add the garlic and sauté until golden. Stir in the shrimp paste mixture and 1 tablespoon of the reserved cooking liquid.
   
5. Add the reserved green beans, stirring to coat. Cook until heated through.
   
6. 6. Remove the pan from the heat and toss in the cilantro.
   

1 tablespoon sesame oil

1 pound asparagus, trimmed and cut into 2-inch pieces

1 teaspoon fish sauce

1 teaspoon toasted sesame seeds

cup toasted peanuts

1. Heat the sesame oil in a large skillet over medium-high heat. Add the asparagus and sauté for 3 minutes.
   
2. Add the fish sauce, sesame seeds, and peanuts. Sauté for 2 more minutes or until the asparagus is done to your liking.
   

2 Japanese eggplants (about 1 pound), cut into

½-inch cubes

½ teaspoon salt

3 tablespoons sesame oil

2 ribs of celery, sliced

1 onion, slivered

1 red bell pepper, cored, seeded, and julienned

3 tablespoons vegetable oil

2 small zucchini, halved lengthwise and sliced

1 cup sliced mushrooms

¾ cup vegetable stock

2 tablespoons soy sauce

1 tablespoon dry sherry

1 tablespoon cornstarch

1 teaspoon minced garlic

1 teaspoon minced ginger

2 teaspoons Plum Dipping Sauce (see recipe on page 25)

1 tablespoon chopped cilantro

1. Place the eggplant in a colander and sprinkle with the salt. Let rest for 30 minutes.
   
2. In a large ovenproof pot, heat the sesame oil on medium. Add the celery, onion, and red bell pepper; sautée for 5 minutes. Remove the vegetables from the pan and set aside.
   
3. Add the vegetable oil to the pot. Sauté the zucchini, mushrooms, and eggplant for 5 minutes. Stir in the celery, onion, and bell pepper and set aside.
   
4. In a small mixing bowl, whisk together the stock, soy sauce, sherry, and cornstarch. Pour over the vegetables and stir to combine.
   
5. Bake, covered, in a 350-degree oven for 40 minutes.
   
6. Stir in the garlic, ginger, and plum sauce. Cover and continue to bake for an additional 10 minutes.
   

4 cups water

6 cups rice vinegar

1 tablespoon chopped garlic

1 tablespoon chopped cilantro

2 large shallots or 1 medium onion, chopped

3 pounds Chinese cabbage, cored, halved, and thinly sliced

Salt and white pepper

1. Place all of the ingredients except the cabbage in a large stew pot and bring to a boil. Reduce heat and simmer for 5 minutes.
   
2. Bring the cooking liquid back to a boil and stir in the cabbage. Cover and cook the cabbage for 3 to 5 minutes.
   
3. Remove the pot from heat and let cool to room temperature. Season to taste with salt and white pepper.
   
4. Refrigerate for at least 8 hours before serving.
   

¾ stick of butter, melted

4 eggs

2 cups milk

½ cup flour

¾ cup sugar

1½ teaspoons vanilla

1 cup sweetened shredded coconut

1. Preheat oven to 350 degrees. Grease and flour a 10-inch pie plate.
   
2. 2. Place all of the ingredients in a blender and blend for 1 minute. Pour the batter into the prepared pan.
   
3. 3. Bake for 45 minutes or until golden on top.
   

3 cups cake flour

3 teaspoons baking powder

¼ teaspoon salt

2 sticks unsalted butter

1½ cups sugar

4 eggs, lightly beaten

1 cup milk

Grated peel of 1 lime

3 tablespoons lime juice

Powdered sugar (optional)

1. Preheat oven to 325 degrees.
   
2. Sift together the cake flour, baking powder, and salt 3 times; set aside.
   
3. In the bowl of an electric mixer, beat the butter until creamy.
   
4. Gradually add in the sugar, then beat at medium speed for 5 minutes, scraping down the sides of the bowl every so often.
   
5. Add the beaten eggs slowly and continue to beat for 5 more minutes. (The mixture will be thick and double in volume.)
   
6. Using a rubber spatula, gradually fold in ¼of the flour mixture into the batter. Then fold in
   of the milk. Repeat this process until all of the flour and the milk have been incorporated. (You will add flour last.)
   
7. Fold in the lime peel and lime juice.
   
8. Pour the batter into a greased molded cake pan, smoothing the surface and slightly building up the sides.
   
9. Bake the cake for 45 to 55 minutes or until the top is golden and the sides are beginning to pull away from the pan.
   
10. Remove from the oven and let cool for 1 to 2 minutes. Carefully unmold.
    
11. Let cool to room temperature. Dust with powdered sugar or serve with Ginger Anglaise Sauce (see recipe on page 188).
    

Butter at room temperature to prepare baking dishes

6 egg whites

2 cups superfine sugar

2 cups heavy cream, whipped

2 cups mixed fresh tropical

fruit, cut into bite-sized pieces

1. Preheat oven to 200 degrees. Butter pieces of parchment paper cut to line 2 baking sheets.
   
2. Place the egg whites in a cold bowl. Beat until soft peaks form Add the sugar and continue to beat until stiff.
   
3. 3. Using a pastry bag, pipe 3- to 4 -inch circles of meringue onto the prepared baking sheets.
   
4. Bake for 90 to 120 minutes or until they are dry, taking care not to let the meringues turn color. If the meringues aren't dry after 2 hours of baking, turn the oven off and let the meringues sit in the oven overnight.
   
5. Allow the meringues to cool completely. Fill a pastry bag with the whipped heavy cream. Pipe cream into the center of the meringues. Top with tropical fruit and serve.
   

Regional Cuisines