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Archive for June 10th, 2012

Thai Green Curry With Seafood
Bon Appétit | May 2009
by Jeanne Thiel Kelley

When the topic of chowder comes up, debates rage about the merits of the creamy New England style versus the red, tomato-packed Manhattan version. We’d be hard-pressed to choose a favorite, but one thing is for sure: We love chowder. It’s comforting, hearty, and full of seafood. The same can be said of Thai-style seafood curry. Coconut milk stands in for cream, and curry paste packs a warming punch. It’s global chowder— and it’s delicious. That’s something we can all agree on.
Yield: Makes 4 servings

2 tablespoons unrefined peanut oil
5 green onions, finely chopped, dark green parts separated from white and pale green parts
3 tablespoons minced fresh cilantro, divided
3 garlic cloves, minced
6 tablespoons Thai green curry paste
1 1/4 cups water
1 13-to 14-ounce can unsweetened coconut milk
2 small fresh red Thai chiles or 1 red jalapeño chile

2 kaffir lime leaves
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 large carrot, peeled, thinly sliced on diagonal (about 1 cup)
4 cups thinly sliced bok choy
8 ounces uncooked medium shrimp, peeled, deveined
8 ounces bay scallops
1 pound green or black mussels, scrubbed, debearded
2 tablespoons minced fresh basil
2 cups (about) steamed rice

Note: Thane eliminated the mussels and doubled the shrimp and scallop quantities.

Heat oil in large saucepan over medium heat. Add white and pale green parts of green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes. Add curry paste; cook until fragrant, about 1 minute. Add 1 1/4 cups water, coconut milk, chiles, lime leaves, and fish sauce. Bring to simmer. Add carrot; cover and cook until carrot is just tender, about 5 minutes. Layer bok choy, shrimp, scallops, and mussels in pan. Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes. Stir in dark green parts of green onions, 2 tablespoons cilantro, and basil.
Divide rice among 4 shallow bowls. Ladle curry over rice and serve.

Ingredient tips:
Unrefined peanut oil can be found at natural foods stores and Asian markets. Thai green curry paste, coconut milk, and fish sauce are sold at many supermarkets and at Asian markets. Look for fresh or frozen kaffir lime leaves at Asian markets. If unavailable, use 1 tablespoon fresh lime juice and 1/2 teaspoon grated lime peel for each lime leaf.

Epicurious.com © Condé Nast Digital, Inc. All rights reserved.

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String Bean & Arugula Salad
Epicurious | May 2012
by John Schlimm


Grilling Vegan Style
In this unusual pairing, the string beans and baby arugula work wonders for each other. Wilting the arugula with the hot, garlicky grilled beans is a nice trick for bringing the two together. While you can use regular arugula if you must, baby arugula is far milder in flavor, so try to find it if you can.
Yield: 3 to 4 servings

3/4 pound green and/or yellow string beans, trimmed
3 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and pressed
2 cups baby or regular arugula, trimmed and chopped
1 teaspoon finely grated lemon zest
Salt and freshly ground black pepper

Heat the grill to medium-high.
In a large bowl, toss the string beans with the olive oil and garlic. Let the beans rest for 10 minutes or so, then place the beans on a large square of heavy-duty aluminum foil. Fold the foil over the beans and fold down the ends of the foil twice. Place the foil packet on the grill, seam side up, and grill for 25 to 30 minutes. Let the beans cool for a few minutes, then combine them in a roomy bowl with the arugula, lemon zest, and salt and pepper to taste, tossing until the arugula is wilted, 2 to 3 minutes.

Note: Thanes only tossed for a minute or so, and went for a livelier arugala leaf.

Source Information
From the book Grilling Vegan Style: 125 Fired-Up Recipes to Turn Every Bite into a Backyard BBQ by John Schlimm. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2012.

Read More http://www.epicurious.com/recipes/food/printerfriendly/String-Bean-Arugula-Salad-51100200#ixzz1xR9lJTLd

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The kids and I went down to the park on Division Street to bedazzle the second side of the handball court wall, opposite the tiger mural. It took us just about three hours and about three quarts of sweat. The following photos document the journey.

Lines for play contributed by a new friend. 🙂

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