Tag Archive for: Asian

 

I got inspired to cook Pho in two ways. The first was from a WSJ article on the subject. The second was Ali and Geff who like this dish at a favorite restaurant for a weeknight dinner.

http://online.wsj.com/article/SB10000872396390444180004578018390589710484.html

Another one I liked while researching this was this one below. I liked their opinions and details;

http://www.inspiredtaste.net/4307/vietnamese-soup-pho/

 

I don’t know of any great places for Pho in Boulder, but I did go to a noodle shop once in LA so I had a bit of a concept. Geff and Uncle Stacy provided a gift of some beef bones to get me started, but I have to say it was a bit overwhelming with my limited knowledge of the end game. So I started with the broth with the intention to freeze…Which I did. I wasn’t crazy though about the weird gray color of the stock. So, I kept that but started again with a more traditional stock with roasted bones. Think a cross between Ad Hock and Jacques Pepin. Anyway, I prefer roasted bones and veg for my beef stock. Still added the crazy roasted ginger and other spices. We did not use fish sauce as it’s not a fav in our house, but use it if you like it.

Yum…even though it was in the heat of summer Pho was great and fun to try. But, be prepared; it’s an adventure and lots of work!

Mary

 

Like most of the nation, we are feeling the heat this week. I know, I know, I shouldn’t complain. After all, we are in Colorado and have relatively low humidity, but it is still H-O-T. So my usually creative menu is uninspired. I don’t feel like cooking (or even thinking about turning on the stove.) So what to do? Mary had an inspired idea requiring no cooking at all: Poisson Cru. Think sushi-grade tuna with all kinds of goodness. This recipe is inspired by one of our favorite athletes, pro surfer, Laird Hamilton. I find him one of the most inspiring athletes ever. His book is amazing and a great read. This recipe is awesome for a hot day when you don’t want to worry about cooking. It takes about 10 minutes of prep and 15 minutes to marinate. If you have never tried (or prepared) raw fish, this is a great recipe to try. There is so much flavor and the texture is perfect. We served this with toasted French bread, but you could eat it on its own, with crispy won tons, etc. The possibilities are endless. We usually make this more in the Poke style with a teriyaki-like sauce while this incorporates coconut milk in the Tahitian style. Both are wonderful, but I have to say; this hit the spot! How are you beating the heat?

Kelly & Mary

Poisson Cru

Based on ‘Force of Nature‘ by Laird Hamilton

½ C Coconut Milk

½ C Fresh Lime Juice

2 Scallions, Chopped

1 Large Tomato, Diced

1 Small Cucumber, Peeled, Seeded, and Diced

2 Carrots, Diced

*Zest of 2 limes

1 lb. Sushi-grade Ahi Tuna, Cut Into ½” Cubes

Crushed red pepper to taste

Sea Salt and Black Pepper to taste

Fresh mint leaves (optional)

 

In a large glass bowl, combine the milk, lime juice, scallions, tomato, cucumber, carrots, *zest, salt and pepper.

Add the tuna and let marinate for 15 minutes.

Drain the excess liquid and serve immediately.