Thai Chicken and Noodles

I've been making this recipe for years, but for some reason, it's never made it on to the blog.

As far as slow cooker recipes go, this one is a little more time intensive and hands on than some.  However it is well worth it.  Originally, this is to be served over lettuce.  We like it better over some rice noodles though.

This will serve 6 - 8.

Thai Chicken and Noodles
adapted from Williams-Sonoma The New Slow Cooker

1 (3 1/2-lb) chicken cut into 11 pieces (2 thighs, 2 drumsticks, 4 breast portions plus 2 wings and backbone.  Save the wings and backbone for chicken stock)
2 T olive oil
1 stalk lemongrass, trimmed, cut in half lengthwise, and cut into thick (1/4") slices
1/2 lg yellow onion, finely chopped
5 cloves garlic, minced
1/4 c dry white wine
1/4 c fish sauce
1/2 c chicken stock or water

2 T olive oil
1 T soy sauce
juice of 1 lime
2 t red wine vinegar
1 t peeled and minced ginger
salt

4 green onions, thinly sliced (optional)
2 T fresh cilantro, coarsely chopped
8 oz rice noodles
lime wedges

Season chicken all over with salt and pepper.  In a large pan over medium high heat, warm 2 T olive oil.  Add the chicken, in batches to prevent overcrowding, to the pan and sear until golden brown on all sides, about 8 minutes.  Set aside and sear remaining chicken.

Pour off most of the fat in the pan, leaving 1 - 2 T.  Return the pan to medium-high heat.  Add the lemongrass and onion and sauté for 5 minutes or until onion is golden.  Add the garlic and cook for an additional minute.  Pour in wine, fish sauce, and chicken stock and stir to dislodge any browned bits from the bottom.    Season with a bit of salt and pepper and transfer mixture to a large (6 qt) slow cooker.  Stack the chicken on top.  Cover and cook on low setting for 3 - 5 hours (mine is done usually around 3 1/2 - 4 hrs, but my slow cooker is not as slow as some), or until chicken is very tender.

When chicken is finished cooking,  bring a large pot of salted water to a boil.  Add the rice noodles and cook until al dente.  Drain and place in serving dish.

While the water comes to a boil, transfer cooked, tender chicken to a plate and let cool slightly.  Pull off skin and remove meat from the bones.  (At this point, I discard the skin.  I transfer the bones, plus the neck and wings, and juices left in the slow cooker to a large pot.  I cover with water and let simmer on the stove for several hours for a nice flavorful chicken stock).  Shred the chicken with 2 forks or your fingers.  Place chicken in a serving bowl.

Combine olive oil, soy sauce, juice of 1 lime, red wine vinegar, and minced garlic.  Shake vigorously in a jar, blend in a mini food processor, or use an immersion blender to combine vinaigrette.  Pour half of vinaigrette over chicken along with green onions, if using, and cilantro.  Toss well.  Taste and add more vinaigrette if desired (I almost always desire more).  Serve chicken over cooked rice noodles.  Accompany with lime wedges.

Lemongrass Beef Stew

In Austin, winter doesn't last long, so while it's here, I try to make the most of it.  We're a soup once a week or so type of family.  I embrace recipes that require long periods of time simmering on the stove or slowly cooking in the oven.

This recipe comes from my other Christmas present cookbook:  Vietnamese Home Cooking by Charles Phan.  I am so excited to cook out of this book, partly because I know I will learn some new cooking methods, some new ingredients, and some new recipes!

We loved this and our house smelled like loveliness for an entire day.  I started this in the morning, then set it aside and finished it later in the afternoon.

This serves 6 - 8.

Lemongrass Beef Stew
adapted briefly from Vietnamese Home Cooking by Charles Phan

3 lbs boneless beef ribs (I used chuck ribs, you could also use boneless short ribs or even boneless stew meat), cut into 1 1/2" cubes
4 T olive oil
1 t salt
1 large (about 2 c) onion, diced
3 cloves garlic, minced
1/4 c finely chopped lemongrass (cut in half, remove the thick out leaves and then finely chop)
3 T tomato paste
2 x 1" piece of ginger, peeled, then smashed or grated
2 whole star anise
6 c beef stock
4 carrots, peeled and cut into 2" lengths
8 oz daikon radish, peeled and cut into 1/2" lengths
2 T fish sauce
1/4 c basil (Thai preferable), finely sliced, for garnish (optional)
1 hot chile (a Thai chile or jalapeño is preferable), thinly sliced, if desired

Place the beef in a bowl.  Drizzle with 1 T olive and sprinkle with 1 t salt and 1/2 t black pepper.  Stir to coat and set aside.

In a large Dutch oven, heat 3 T remaining oil over high heat.  Working in batches, brown the beef on all sides.  Set browned beef aside.  In same pot, reduce the heat to medium and add the onions.  Cook, stirring frequently, until onion is a deep golden brown, stirring frequently.  Stir in the garlic and cook for another minute.  Add the lemongrass, tomato paste, ginger, and star anise and stir to combine.  Add the beef and any accumulated juices to the pot.  Pour the stock over top.  Bring to a boil, then decrease the heat so the stock is at a gentle simmer.  Cover and cook, stirring occasionally for 1 1/2 hours, or until the meat is just tender.  Add the carrots and daikon, cover again, and cook an additional 30 minutes or until the vegetables are cooked through and the meat is very tender.  Remove from heat and stir in fish sauce.

To serve, top with basil and sliced chiles if desired.

Vegetable Pot-au-Feu

One of my favorite cookbooks is Dorie Greenspan's Baking:  From My Home to Yours.  The recipes are rich, comfort food, gift worthy desserts.  I've worked my way through it, particularly the scones/muffins section and the cookies section.  I've attempted a few of her cakes with good results.  It's a book that has a permanently reserved space on my top-tier cookbook shelf.

A few years ago, Dorie (we're on a first name basis, you know?) came out with a new cookbook, Around my French Table.  I hemmed and hawed over whether or not I should buy it and I eventually decided against.  It just sounded too fancy.  I perused it at the bookstore and most of the recipes were heavy on meat, making it just a company cookbook (not an everyday cookbook, since we eat meatless at least half the week or more most weeks).  I finally realized I could check this book out of the library.

My expectations were more or less correct.  I found a handful of recipes I wanted to try, but not enough to warrant buying the book, at least not now.

This recipe is the exception.  In this vegetable pot-au-feu, vegetables have a starring role and it is a main dish (most of the vegetarian recipes in this cookbook are relegated to side dishes).  We loved it, M and Curtis especially.  I made poached eggs to serve in it, and learned for next time, the kids would rather go eggless.  That makes it even easier!

I made this in a wok, like Dorie suggested, but a dutch oven or soup pot would work just as well (and I'll probably use that next time).  Dorie also said this wasn't good leftovers--don't tell that to M!

This serves 4 - 6.

Vegetable Pot-au-Feu
adapted from Dorie Greenspan's Around my French Table.

2 T olive oil
2 garlic cloves, minced
1 small to medium onion, thinly sliced
1 leek, halved lengthwise and well rinsed, sliced
3 medium potatoes (6 small), sliced 1/4" thick
2 - 4 small to medium carrots, cut on the diagonal into 1/4" slices
3 c water (can also use vegetable or chicken stock)
1 2-inch piece lemongrass, split lengthwise
8 - 12 asparagus stalks, trimmed and cut into 1 1/2" pieces
4 - 6 shiitake mushrooms, stemmed and sliced
1/2 lb spinach, chard, or kale, stemmed, washed, and coarsely sliced
4 large eggs, hardboiled or poached
slices of crusty bread, toasted

Heat the olive oil over medium hat.  Add the onion and leek, season with salt and pepper, and sauté until they just begin to soften, about five minutes.  Toss in the garlic and cook for an additional minute. Stir in the potatoes and carrots, followed by the water and lemongrass.  Bring to boil, then reduce heat and simmer uncovered, until the vegetables are almost tender, about 10 minutes.  (While the vegetables are simmering, you can cook the eggs).  Add the asparagus and shiitake mushrooms to the vegetables and cook for an additional 4 minutes, or until tender.  Stir in the spinach (or other greens) and cook until  spinach (or greens) are slightly wilted.  Spinach will take about 2 minutes, chard slightly longer, and kale even longer.  Taste and season with salt and pepper.

To serve, place a slice of toasted crusty bread in a bowl.  Ladle soup over top and slice in the egg.  Serve immediately (I found it easiest to serve at the counter, not on the table).

Malaysian Beef Curry

The hunt for slow cooker recipes continues! I liked this better than anyone else in our family. I loved it, so, here's the recipe! It's a nice switch from normal slow cooker recipe flavors. Curtis said he would like this better if it had more spice. However, spice is a no go in our family, with M and her sensitive palate. The boys ate this fine.

I used stew meat instead of chuck roast. The stew meat worked fine.

This makes 6 generous servings.

Malaysian Beef Curry

from Bon Appetit

Spice Paste

4 - 8 large dried New Mexico chiles

2 - 4 lemongrass talks

1/2 c onions, chopped

6 cloves garlic, peeled

2 t coriander

1 1 /2 t cumin

1/2 t ginger

3 T fish sauce

1 T brown sugar

Stew

3 lb boneless chuck roast or stew meat, trimmed, and cut into 1 1/2" cubes

1 (13.5-oz) can unsweetened coconut milk

zest from 1 lime

2 whole star anise

1 cinnamon stick

1 T tamarind paste

chopped fresh cilantro

cooked rice

To make the spice paste: Cover the chiles with very hot water and soak until soft, about 45 minutes. Drain, stem, seed, and chop chiles. Cut off the bottom 4" from the lemongrass stalks. Chop and transfer to food processor (reserve tops of stalks for the stew). Add onions, garlic, coriander, cumin, ginger, 1 t black pepper and process until finely ground. Add 1/2 c water, chiles, fish sauce, and sugar. Process to paste.

To make the stew: Smash reserved lemongrass stalks with a rolling pan (fun job!). Bend in half and bundle with kitchen twine. Mix beef and spice paste in slow cooker. Stir in lemongrass bundles, coconut milk, lime zest, star anise, cinnamon, and tamarind. Press meat down completely to submerge. Cook stew on low heat until meat is very tender, 4 1/2 - 5 hours. Spoon excess far from surface of stew before serving. Remove lemongrass bundles, stir anise, and cinnamon stick.

Transfer to stew to bowl. Serve over top steamed rice and sprinkled with cilantro.

Thai Red Curry Squash Soup

I love pureed soups. They are one of my favorite things about cold weather. I make a batch of a pureed soup, have it for supper and then enjoy it for lunches for several days afterwards. My husband, unfortunately, doesn't see it that way. Pureed soups are appetizers for him.

We don't do appetizers in our house. If I make something, it's supper, not an appetizer. However, with this soup, Curtis got lucky. I knew this soup would be spicy, so I knew I couldn't give it to the kids for supper. Sigh. So, I made this and I made a main dish as well. All were happy. I enjoyed my pureed soup, Curtis enjoyed his appetizer and main course, and the kids enjoyed the main course.

An ingredient note: Red curry paste comes in a large quantity. I have a container of it stashed in the back of my fridge. The stuff is SPICY!! Most recipes call for 1 T of it at a time. If you buy it, find a container that you can reseal and store in the back of your fridge until you make this or another red curry recipe again.

This serves 6 people easily.

Thai Red Curry Squash Soup
adapted slightly from Food and Wine

2 T butter
1/2 lg onion, thinly sliced
2 T thinly sliced fresh ginger (or 2 t ginger spice)
1 T Thai red curry paste (see ingredient note above)
1 1/2 lbs orange winter squash, kabocha, kuri or buttercup is preferred, but butternut will do, peeled, seeded, and cut into 2" chunks
2 1/2 c water
1 (13.5-oz) can unsweetened coconut milk
1/2 t lime zest (or 1 keifer lime leaf)
1/2 stalk of lemongrass (to get half, cut in half vertically), smashed and cut into 2" lengths (don't use long green ends, use the lighter colored bottom 1/4 - 1/3")
1 T sugar
1 T fresh lime juice
salt, to taste

In a large, heavy pot, melt the butter. Add the onion and sliced ginger, if using, and cook over moderate heat, stirring occasionally, until the onion is softened, about 7 minutes. Add the curry paste and ginger powder (if using) and cook, stirring constantly, until fragrant, about 2 minutes. Add the squash and water and bring to a boil. Cover partially and simmer until squash is soft, about 25 minutes. Add the coconut milk, lime zest, and lemongrass, cover partially, and simmer an additional 30 minutes. Discard the lemongrass (and lime leaf, if using). Working in batches, puree the soup in a food processor or blender (or just use an immersion blender in the pot). Return to the pot and stir in the lime juice and sugar. Season as desired with salt.

Serve hot.