My Menu Blog

• Olive oil
• 1 small onion, diced small
• 1 tablespoon fresh ginger, grated
• 1 1/2 tablespoons curry powder
• 1 tablespoon sugar
• 2 cups coconut milk
• Kosher salt
• Freshly ground black pepper
• 1 bunch medium asparagus
• 2 cups cauliflower, cut into small florets
• 1/2 cup cherry tomatoes, cut in 1/2

In a small saucepan over medium heat put 2 tablespoons oil, then add onions, ginger, curry powder, and sugar, and saute for 1 minute. Add coconut milk, and bring to a simmer. Cook the sauce for about 10 minutes over low heat. Season the sauce with salt, and pepper. Heat a saute pan over medium heat. Put 2 tablespoons oil in the pan, add the asparagus and cauliflower, and saute for 2 minutes. Add a splash of water to steam the veggies, then add 1/2 a cup of the curry sauce to coat the veggies, and cook 1 minute more. Add the tomatoes to the pan, just to warm, and season, to taste.

1 (14 oz.) can unsweetened coconut milk
1 jalapeño, slivered
4 shallots, minced
1 tsp. fish sauce
2 limes, divided
3 tbs. minced cilantro leaves, plus sprigs for garnish
10 oz. sushi-quality tuna
2 tbs. olive oil, divided
Salt and pepper to taste
1 ripe avocado, sliced

1. In a saucepan, combine coconut milk, a sliver of jalapeño and the shallots and simmer until reduced by half.
2. Chill coconut mixture until cool, then add fish sauce, juice of 1 lime and minced cilantro.
3. With a sharp knife, carefully dice tuna into 1/8″ cubes.
4. Transfer to a bowl and combine with 4 tbs. coconut milk mixture and 1 tbs. olive oil.
5. Season with salt and pepper and toss gently with a fork.
6. Divide seviche onto 2 chilled plates.
7. Arrange avocado and sprigs of cilantro as garnish, drizzle with remaining olive oil and lime juice.

1 tbs. vegetable or peanut oil
2 to 3 tsp. Thai red curry paste
1 small onion, sliced into rings
½ lb. tofu, cut into cubes (optional)
1 red bell pepper, seed removed, cut into strips
1 green bell pepper, seeds removed, cut into strips
¼ cup chopped fresh Thai basil leaves
1 (14 oz.) can coconut milk
1 tbs. brown sugar
1 tbs. soy sauce
¼ lb. snow peas
1 small zucchini, cut crosswise or lengthwise into strips
1/3 cup (2 oz.) canned bamboo shoots, rinsed and drained
2 cups cooked jasmine rice
2 tbs. chopped fresh cilantro

1. In a large skillet or wok over medium-high heat, stir together the oil and red curry paste until well combined.
2. Add the onion and tofu, if using, and cook until tofu begins to sear.
3. Add the red and green bell peppers and Thai basil
4. Cook and stir until the peppers start to get tender and their colors brighten.
5. Add the coconut milk, brown sugar and soy sauce and stir to combine.
6. Let simmer for 4-5 min., then add the snow peas, zucchini and bamboo shoots.
7. Cook until snow peas are crisp-tender and zucchini is just tender 4-5 min.
8. Serve over rice with cilantro.

• 1 medium skinned and chopped onion
• 1 inch fresh peeled ginger root
• 1-2 skinned cloves garlic
• 2 fresh chilis, seeded
• 2 tbs. Oil
• 2 tsp. Ground turmeric
• 2 tsp. Coriander
• 2 tsp. Cumin
• 1 tsp. Fenugreek
• 8 whole cloves
• 8 green cardamom pods
• 1 cinnamon stick
• 3 lbs mixed vegetables, cauliflower, carrots, potato, parsnip, turnip, peas
• 1 pint coconut milk
• 1 pint water
• salt and pepper

1. puree onion, garlic, ginger and chili in food processor until smooth
2. heat oil in heavy pan—fry onion mixture 5 minutes, stirring constantly. Add all of the spices and cook over high heat 3-4 minutes, stirring constantly
3. add vegetables, stirring to coat in sauce. Gradually stir in coconut milk and water. Bring to a boil, then lower heat, cover and simmer 45 minutes until veggies are tender. Season with salt and pepper. Let stand 5 minutes to allow sauce to thicken before serving

serves 4-6 as a main course

1 1/4 cups couscous
1/2 cup water or chicken stock
1 tablespoon butter, optional
1 cup coconut milk
1/4 cup chopped cilantro or parsley

1. Bring water and coconut milk to a boil.
2. In a mixing bowl, place couscous, butter and salt and pepper, pour the boiling liquid over and mix well, let sit for 10 minutes.
3. Stir in chopped cilantro or parsley and serve.