Cooking Giada De Laurentiis’ Thai Curry

Food Network has really changed over the years. It used to be packed with people making interesting foods and teaching us how. Now, even though they act like that’s still the main focus on shows like Next Food Network Star (which should probably be retitled The Next Food Network Game Show Host), you’ve got to search around more to see cooks telling you how to cook interesting and amazing food. While flipping around a few weekends back, we happened to stumble upon one of those wonderful times. That’s where I got the recipe for Giada De Laurentiis’s Thai Curry and figured I’d give it a shot.

I do want to say a few things right off the bat. I had trouble finding yellow curry paste at my grocery store. I bought curry sauce and just kind of eyed it. I couldn’t find a simple conversion chart for curry paste to curry sauce, so I basically poured in a little under 1/4 of a cup after giving it a taste. I think that’s the key to making sure you’ve got the right.

I will also note that shrimp can be a bit expensive. I dropped about $12 on deveined, deshelled ones, just to give you an idea of what you’re dealing with. It’s not a bank-breaker, but definitely something to take into account when planning out your meals.

I also completely dropped the chili, swapped out unfindable Thai lime leaves for actual lime juice and throwing the limes in (I realize I should have zested them) and skipped the step where you fry the noodles in canola oil which not only made this dish a bit healthier and cooled down the kitchen on a hot day but also took out a fairly involved step. Aside from those alterations, though, I followed the recipe as written.

Especially without the fried noodle portion, this is a super easy soup to put together. Open a few cans, pour a few things in a pot or Dutch oven and get those veggies in once it’s simmering. Let it sit for 30 minutes, then throw in the noodles and shrimp and let cook. That’s pretty simple.

And the results were pretty good, but I think some of my changes weren’t for the best. The dish lacked heat, which is a key element in Thai cooking. This wound up being good for my kid, because she’s not a fan of the hotness, but made the dish a bit bland. It also could have used more salt. Whenever I’m eating Asian food, I tend to skip the regular salt and go with soy sauce because it feels more in line with the flavors. Adding that to my bowl and then the larger dish when I put it away in the fridge definitely helped.

This is the first time I’ve ever cooked shrimp in what I consider my modern cooking timeframe. My mom taught me how to devein and shell them a long, long time ago, but I decided to cut that step out and just go with ones that had already been cleaned. Towards the end of the cooking process I realized I didn’t know what cooked shrimp was supposed to look like, so I brought one out to my wife, showed it to her and got the thumbs up. They turned out nice, plump and flavorful. I don’t generally cook shellfish, but this positive experience definitely gave me more confidence to do so in the future.

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Philly Bonus Food Pics: Pastrami Cheesesteak, Sushi & Dinic’s Roast Pork

pastrami cheesesteak Well gang, I think we’re pretty far past apologies for a lack of posting. A lot of things went down in the past few months that prevented me from posting here on MATK, but I’m really hoping to make a big push for more posts. I’m even circling around to recipes I made months ago that I never posted about so they can be refreshed in my brain. Anyway. I’m kicking this week off with a series of food pictures I took while hanging out with some college friends in Philadelphia a few weekends back (for more details on the weekend, check out the 35th episode of my podcast over on PopPoppa.com). kinish Above you can see the lunch we had at a place called The Famous 4th Street Delicatessen which had wonderful service and gigantic portions. My wife and I split a pastrami cheesesteak which was certainly filling. I also got myself a   blintz. I honestly wasn’t quite sure what a blintz was, but I enjoyed the sweet cheesy insides as well as the fried crust.

While looking for a place that could serve a fairly large dinner party, we stumbled upon Kabuki Sushi. The positives were that they took reservations and weren’t too far from out hotel. Oh, that and the food. I can’t quite remember what rolls I got, but both of them were super tasty. I also tried our friend Heather’s fried tofu which reminded me of fancy carnival food. As you can see, Lucy also had a roll which she seemed to like, though she basically just took the chicken out and ate that. dinic's roast pork Finally, before heading to the Please Touch Museum and heading back home, we went over to the awesome Reading Terminal Market and got Dinic’s roast pork sandwiches for breakfast. My wife remembered seeing these sandwiches on a food show and we were familiar with the market from previous comic convention-related visits to Philly, so we each had one. I’m not sure if I prefer these to cheesesteaks, but I will say that, while I’ve had plenty of crummy cheesesteaks, I’ve only had one awesome roast pork sandwich with broccoli rabe, so that’s something!

Making Smitten Kitchen’s Dill-Pepperoncini Tuna Salad

I don’t know about you guys, but it was hot as heck here in New York the past few weeks. It was so hot, in fact, that I didn’t want to sit under my computer a second longer than necessary, hence the lack of posting. Luckily it’s cooling down here (saying that the mid 80s is cool is odd) so I don’t mind hanging out with my old friend the laptop some more. I did my best to plan meals that wouldn’t take a lot of cooking to actually make. While looking around SmittenKitchen.com I came across her recipe for Dill-Pepperoncini Tuna Salad which involved just a bit of fire and heat!

Another bonus for this recipe is that I had everything on hand either in the pantry (tuna, Tony Packos banana peppers instead of pepperoncini, etc.) or the herb garden (dill). As you can see from the above images, there’s not a lot to this recipe. I opened the cans of tuna and dumped them in the bowl. I also got a small pan on the stove to toast some slivered almonds. Once those were done, they were dropped in too. Aside from that, the most work this recipe requires is chopping up the peppers and pouring liquid in the container. Mix it up and you’ve got a meal.

In the leftover phase, I ate this right out of the dish, but for dinner the first time, I went with a sandwich. The tuna salad had a great tartness thanks to the balsamic/mustard combination that includes a little sweetness and crunch thanks to the almonds. You add some sharp cheddar cheese into the mix on some toast and blammo, you’re good. I don’t usually like sandwiches for dinner because I had sandwiches every day throughout grade school and high school and made thousands of them while working at a bagel place back home, but when it’s hot as a mother out and I can whip something together with little work, I’m all for them.

Cooking Ingrid Hoffmann’s Crackling Fish Tacos With Chipotle Tartar Sauce

I know a lot of people like to stick with a particular recipe when they realize how much they like it. I’m not of that school. Yes, I’ll take note of that particular recipe, but I’m always looking for new and different ways to prepare food. That can be a little disappointing when you’ve found a really solid way of making a dish and then only seem to come across lesser ones. I went into Ingrid Hoffman’s Food Network recipe for Crackling Fish Tacos with Chipotle Tartar Sauce which was fairly similar to the delightful Baja Fish Tacos I’ve made and enjoyed several times. And while I didn’t like this new recipe better than the old one, it was still a good dish that would have been all the better had I remembered to pick up a few tomatoes and cheese to serve along with the other sides.

Aside from those gaffs, I followed the recipe pretty closely. I forget what kind of white fish I used, but I want to say tilapia. As you can see I got the chipotle tartar sauce together first and then worked on cutting, dredging and frying the fish chunks. While the actual prep for cooking the fish wasn’t all that different between the two recipes, I’d say the garnishes were. I really like that this one uses cucumbers which have a really nice crunch, but also bring in some moisture. However, my wife and I both found the chipotle tartar sauce to be way too hot. It’s those canned chipotles in adobo sauce that always get me. I’ve got to come up with a good alterative for those guys because they’re way too hot.

Overall, this was a good recipe, but it didn’t knock the Baja Fish Tacos out of the top spot, but it did bring a few new add-ons into play that I think will work well in the future. One of the great things about trying all these different recipes and them turning out pretty well is that it’s creating a kind of knowledge repository in my brain (greatly aided by this blog which is essentially me external hard drive for food) that allows me to mix and match elements from different dishes. Heck, maybe I’ll be coming up with my own before too long!

Walt Disney World Bonus Food Pics: New York Strip & Shrimp Combo At Big River Grille

Hi folks, it seems I’m apologizing more and more for my lack of posting these days. I apologize for that. Things were crazy work-wise two weeks ago as I was doing my best to get all my work done before heading on vacation and then spent last week computer-less at Walt Disney World with my wife, daughter and parents. I’m back in action now, though and have plenty of food pictures to show off from our vacation! My dad and wife did a fantastic job figuring out the whole trip while also mapping out the restaurants. We went with the Disney Dining Plan, which gives each person in your party one snack, one counter service meal (basically any place where you’re not being served by a waiter) and one sit down meal per day. It worked out really well for us and I recommend giving the plan a look if you’re even remotely interested. In addition to having a lot of different options, we really enjoyed the break that a sit down meal gave us from all the park hopping.

steak and shrimp at big river grille

Our first meal was at a place called Big River Grille & Brewing Works on the Disney BoardWalk which was right across from our hotel room at the Beach Club. As it turned out, our flight from New York was right on time and without complication, but my parents wound up having to sit on the runway pre-takeoff for 90 minutes. As you can imagine, they were looking forward to getting some food and a drink, so Big River — which had been planned out months in advance — became an even better choice thanks to its proximity to our hotel and availability of beers brewed in house and a healthy list of cocktails.

The beauty of the Dining Plan is that you can choose anything on the menu from the cheapest to the most expensive offering and it all costs the same (though it doesn’t include alcoholic beverages, just FYI). With a healthy appetite, most of us ordered the New York Strip & Shrimp Combo which is described on the menu as “Grilled 8oz. New York strip with large scampi-style shrimp, served with garlic mashed potatoes and vegetables.” I also went with a couple of the Steamboat Pale Ales which had that bitterness that all pale ales are known for, but didn’t pack that real soul-punch that some of the more intense ones feature.

I’m not the biggest fan of shrimp, in fact I tend to avoid the tiny sea bugs most of the time, but figured I’d give them a shot and they were pretty good. I’m just not a big fan of that flavor/texture combination though I guess as I’m still not won over. The steak was also great, but not the best I’ve had. I think what I actually liked best about the meal was the garlic mashed potatoes, but then again, I’m a sucker for mashed taters. As far as I’m concerned, you can’t go wrong with a nice steak and some beers on a warm Florida day after doing some hefty traveling.

Stay tuned here for more Disney food posts. If you’re more interested in our trip, keep an eye on Pop Poppa where I’ll be catching up on Photo Diary posts and also posting the latest episode of The Pop Poppa Nap Cast which will be all Disney!

Bonus Food Pic: Piece Of Fish

piece of fish

There’s a place around the corner from our house. It’s a tiny one room operation that’s served as several different kind of carry out food places since we moved to the area back in 2006. Its specific location is in kind of a dead zone as far as our travels go. It’s on a stretch of road that we often use, but take various other routes to get to meaning the place isn’t always on our radar. When we first got here it was a hot dog place, but we didn’t make it over there before they shut down. I think it was empty for a while and then a nice little wrap place opened up called Wrap and Roll. My wife and I loved that place because, not only were they not your average deli — and I’d say most of the delis around us are pretty average — but they also had this killer southwest pasta salad that I should have asked for the recipe for. After that it was a Philly cheesesteak place called Billy’s Phillies (or something). They were okay, but inconsistent.

Now there’s a new place in there called Piece of Fish which, as you might be able to guess, serves fish. I stopped in a few weeks back for lunch. The menu is pretty limited at this point, but I think that’s a smart movie. Start off with some items you can really knock out of the park and if they do well, start bringing in specials and other new menu items as you grow. And that’s what POF seems to be doing. I went with an order each of Whiting and Tilapia with regular fries and sweet potato ones and my wife and I were pretty happy with both results.

My main worry with fried sea food is that it will be super heavy and greasy, but that wasn’t the case here at all. Both fish has a really nice, light breading and fry to them that didn’t take away from the taste of the fish. I had never had Whiting before, but it was my favorite out of the bunch. We haven’t had the opportunity to get back there, but I’m definitely adding Piece of Fish to my mental liste of worthwhile, quick, in and out restaurants in the area to hit up.

I Had One Of The Best Meals Of My Life At Barnaby’s In New Paltz

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Hudson Valley Restaurant Week is a wonderful event held in and around the area I live in in New York where all participating restaurants offer a set menu for lunch and/or dinner with three or four options for a three course meal. While looking around for things to do last weekend while my parents visited and coming up with zero events, I stumbled upon the fact that we were right in the middle of Restaurant Week again. I did some looking around and saw that  a place in New Paltz called Barnaby’s Steakhouse was on the list and happened to be offering a pretty impressive line-up of appetizers, entrees and desserts for the $20.95 price tag. I scoped out a few other places, but decided on Barnaby’s not only because we’d never been there before, but also because it seemed like the most bang for the bucks. We headed up there on Saturday for a late lunch and man, was it a wonderful experience.

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I started off with the the Lobster Bisque partially because it sounded like the most intriguing of the appetizers on the list, but also because I figured it was the best value. The bisque itself had that wonderful richness that you get from the best bisques, but it also had a cream swirled throughout as a sweet corn and tarragon relish that really added a depth of flavor that made me want to dive into a vat of this and eat my way out.

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We all wound up going for the Grilled Petit Filet Mignon Steak for our entrees that came topped with “a crust of Gorgonzola cheese & herbed horseradish” that also came with mashed potatoes and creamed spinach. The steak came perfectly cooked to medium and I probably could have cut through it with a fork. The gorgonzola and horseradish topping was a nice touch that didn’t overwhelm the solid flavors of the steak. The potatoes were good, clearly made in house and creamy, though I always compare these things with the ones my mom makes and they don’t hold up. I wasn’t into the creamed spinach, but that’s okay, I was already pretty full at this point. Of course, it wasn’t over yet. 

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I went with the Creme Brulee for desert and kind of regret it, not because it wasn’t good, but because I wound up being uncomfortably full the rest of the day. Also, even though I figured I wouldn’t worry about calories after eating such rich food, I did add everything up as best I could and was shocked at how many calories this dish added to the meal. If my rough calculations are correct it’s actually more calories than the steak! Anyway, the caramelized sugar was perfectly done and the creme was super nice and creamy.

I’m not that best at comparing meals in my head. If I like one, I remember liking it, but it doesn’t enter a ranking system or anything like that. But, I can tell when a meal really rockets past all the other ones and this was definitely one of those experiences. Aside from the one time I went to Peter Luger’s, I think this might be the best steak I’ve ever had in New York. It’s probably up there with the best steak experiences ever. Plus, it was all the better because I was with my family AND it was my mom’s first time eating a steak after years and years of being a vegetarian. There’s a lot of reasons she’s moving away from that, but I think the high quality of the food at Barnaby’s helped kickstart the process even more!

A Few Forgotten Recipes: Giada’s Orzo Stuffed Peppers & Jeff Mauro’s Meatloaf Sandwhiches

giada's orzo stuffed peppersOne of the problems I have with this blog is that, even when circumstances come up that delay me from posting, I’m usually still cooking. That means, when I do get the chance to sit down and write about what I’ve cooked, I’m often left with several pictures of food that looks good that I vaguely remember making and don’t really remember eating. But, I hate just deleting all these pictures and hope that some day I might have a spontaneous memory that pops up. By posting about these forgotten meals here, I hope to give my future self a record of what I cooked.

Anyway, above you can see the finished product of my attempt at making Giada De Laurentiis’ Orzo Stuffed Peppers. I want to say that we enjoyed this meal and from looking at the recipe, it doesn’t look too difficult to put together. I like that she mixed it up with this one and included mint and orzo, which I’ve also used when making food in my wok instead of rice. This isn’t the first of De Laurentiis’ stuffed pepper recipes I’ve tried, I’m a big fan of her Couscous-Stuffed Peppers With Basil Sauce, which I’ve made a few times now. jeff mauro's meatball sandwichesHere you can see my attempt at making Jeff Mauro’s All-American Down-Home Patriotic Meatloaf Sandwich which, again, I want to say turned out well. You basically make a meatloaf and a sauce and combine the two on bread with cheese and pickles (I went with dills because bread & butter pickles gross me out). I also tossed on some mayo because it’s not really a sammich without mayo.

I want to reiterate that I haven’t forgotten about these dishes because they were bad, I would have definitely remembered something bad, it’s just that my memory — especially my taste memory — fades more the longer away I get from something unless it was mind-blowingly amazing.

Bonus Food Pic: Great Wall Chinese Food

Even though I make a lot of recipes in my wok, there’s just something awesome about getting Chinese food carry out. Maybe it’s because I mostly try recipes of dishes I’m not familiar with or maybe it’s because I lived behind a Chinese food restaurant growing up, but I feel a connection to this food, even if I only ate white rice with soy sauce for YEARS.

We ordered House Lo Mein, Sesame Chicken, Crab Rangoon and Pork Egg Foo Young with some pretty spectacular gravy. The food came from a place literally two minutes down the street called Great Wall, but I’ll be honest, all the Chinese food I’ve had around here has been pretty darn solid with the exception of a now-closed buffet place that was truly awful.

Bonus Food Pics: Ruby Tuesday’s Black & Blue, Fish Tacos

As I snapped a picture of my food at Ruby Tuesday’s a week ago, my wife asked why I was bothering. I thought about it for a second and said that I should give chain restaurants the same opportunities on MATK as local ones. I’m actually a big fan of Ruby Tuesday’s and have been since one opened in Toledo as a kid. I’m a sucker for a good salad bar and think they’ve got a pretty good one.

Anyway, I started our meal off with a Black and Blue, which is a combination of Guinness and Blue Moon. I don’t think I’d ever had even a black and tan, but the combination was fun. I’m a big fan of combos, so this was up my alley, especially because they gave me the can of Guinness, so it was like getting two beers.

For dinner I went with the fish tacos which were alright. I’ve definitely had better, but I’ve also had worse. They were a bit spicy, but not too bad. Overall it was a good dinner with good service and the quality salad bar, so I left happy.