Recipes by Eva Thorne (Page 4)
United States Chef
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A fragrant Thai dinnerA fragrant Thai dinnerTwo days ago I went to my local pan-Asian supermarket. The original purpose was to buy frozen pandan leaves, which I have not been able to find anywhere. (Many thanks to Chef Bosco Pereira for hunting them down for me!) I had already made dinner-- a delicious sausage-lentil stew. But before leaving for the… |
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Apples during the winterApples during the winterI bought a bag of baking apples (Macintoshes) at the supermarket a few days ago. My intention was to make an apple pie. With the two snowstorms that hit Boston this week, I thought that baking would be a nice, cozy activity.It occurred to me that there are lots of interesting, tasty desserts beyond apple pies.… |
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Pork!Pork!I spent a few minutes reviewing past blog entries and I was struck by the fact that I don't have any that feature "the other white meat," (aka pork) as the main ingredient. Now don't get me wrong, I don't have anything against pork. I put it in pasta sauces (sausage), soups (ham and sausage) and risottos (bacon). But I think it… |
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Yes, it's still cold enough for hot soupsYes, it's still cold enough for hot soupsI am a huge fan of soups, as you may have noticed from my blog. For me and for others, they are the ultimate comfort food. What's better on a cold evening than a big bowl of hot, flavorful soup full of chunks of veggies and some kind of meat? Accompany the soup with a hot, fresh roll (and if… |
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Pound cakePound cakeI have so many wonderful memories involving my family and food. One that always comes to mind is being in the kitchen with my mother as she cooked. A very skilled cook, my mom was strong with a range of dishes -- from savory ones to desserts. A favorite in our household was pound cake. Mommy always had homemade pound cake on… |
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quiche Lorrainequiche LorraineFor all my infatuation with Julia Child's classic cookbook, as well as the Grand Diplome series, I have never never made quiche Lorraine. It's scandalous, I know. It's not clear to me why I've never been tried to make it. As I'm sitting here composing, it occurs to me that my experiences in eating quiche Lorraine was… |
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Back to SE Asia -- Chicken LaksaBack to SE Asia -- Chicken LaksaI have written before about my love affair with Malaysian cuisine. One of the many dishes of which I became enamored is laksa. Laksa is a spicy noodle soup that originated in the Pernakan culture. It's fusion food -- a combination of native Malay and Chinese influences.The heart of laksa is the same as… |
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Thai Cooking Rampage!Thai Cooking Rampage!I'm not sure what got into me this past Saturday. Whatever it was, it was a great day. A friend of mine offered to hang out with my son. They went to the symphony, the museum, and then to his music class. I was free for several hours!! The weather was pretty decent -- sunny and not too cold. I could have (and… |
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When Recipes Don't Work!When Recipes Don't Work!I posted before about William Sonoma's fast Asian cookbook. The recipes are easy to follow and very tasty. I thought that I would continue to work my way through the recipes and settled on braised soy-ginger chicken and bok choy.. I love braised meats and the sauce-- which adds sesame oil and honey to the… |
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Curried VegetablesI posted recently about my outing to the meat-heavy Brazilian restaurant, Midwest Grill. What I neglected to mention is that I actually had the nerve to return there four days after my dinner. I went alone for lunch. What was I thinking? I knew that it was a bad idea to eat yet another heavy meal so soon after the first one. But… |
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