17 April 2011

Curried Green Beans

From Dad's Thai cookbook.

14 ozs. green beans, topped and tailed (think maybe 4 big handfuls from the grocery store bin)
1 clove of garlic, minced
1 red bird's-eye chili, deseeded and chopped (I've tried using chili flakes and it didn't really work... try for the real thing, or perhaps half a jalapeƱo)
1/2 tsp paprika
1 piece lemon grass stalk, finely minced
2 tsp. either fish sauce or Thai mushroom sauce
1/2 cup coconut milk
1 tbs oil (your choice)
2 scallions/spring onions/green onions, sliced

1. Cut the beans in half (2 inch pieces) and cook in boiling water for two minutes. Drain well.
2. Make a puree of: garlic, chili, paprika, lemon grass, oyster sauce, and coconut milk (everything but the oil and scallions)
3. Heat the oil to stir fry the scallions over high heat for about a minute. Add the paste and bring to a boil.
4. Simmer for 3 - 4 minutes (it should reduce by approximately half). Add the beans and simmer for 1 - 2 minutes until they're tender. Serve hot.

Less-Than-Healthy Chocolate Chip Cookies

[**EDIT] I just tried making these with demerara brown sugar and 'Best For Bread' flour and they came out PERFECT. Like, I don't think I can ever go back. Perfect thickness, perfect texture, perfect colour. Photos soon.

So I FINALLY found a chocolate chip cookie recipe that I like. It's literally taken years.

2 sticks (1 cup) unsalted butter at room temperature
1 1/4 cups brown sugar
3/4 cup granulated sugar

2 eggs, one at a time

Then add:
1 tbs vanilla

Separately mix:
3 cups of flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Slowly add dry to wet (I did it in four installments).

Mix in 1 1/2 cups chocolate chips.

Bake at 375F for 8 - 9 minutes for chewy fantasticness. Makes about 35 cookies.