Exploring a New Cuisine

Today we were so pleased to have three beautiful, young women (grad students) from India visit with us, and help to prepare a really delicious meal. CA and I have enjoyed various curries over the years and memorable meals in an Indian restaurant or two in London, but when we ate a wonderful meal at Paddy Rawal's Raaga in Santa Fe in September we decided we were going to learn more about the cuisines of India.

I bought The Raaga Cookbook-Modern Indian Cuisine, and then ordered Aarti Paarti, an American Kitchen with an Indian Soul by Aarti Squeira. And, I asked Eeshita, a recent acquaintance (hopefully friend), if she would cook with us. We settled on November 5th.

Eeshita and two roommates met me today, and we shopped at India Rice and Spice for ingredients to make Spinach Chaat (a Northern India specialty--street food), Saffron and Coconut Milk Risotto (via the Pioneer Woman blog), and Saffron Rasmalai for dessert (Bengali).

By 12:30 or so we were dividing up the responsibilities--Me-risotto; Eeshita-Rasmalai; KG and SD-the Chaat and a green and spicy Chutney (mint, cilantro, olive oil, onion, jalapeño, lime juices...).
What a fun and delicious afternoon that we plan to repeat very soon.

Thai Steak Noodle Salad

My humble plating.

R+D Kitchen's version.

Ran across ingredient list from a wonderful salad we had earlier this year in Napa at R+D Kitchen in Yountville. Needed an appropriate vinaigrette recipe, and finally settled on one from Sara Foster's Fresh Every Day cookbook. I made a few adjustments, but have included the original measurements in parentheses. You could easily halve the recipe, as it made closer to 1-1/2 cups. Sara Foster's Spicy Pad Thai Salad (on the same page) sounds great, too.

Pad Thai Vinaigrette
Makes Approximately 1-1/2 cups

2 T. Rice wine vinegar
2 T. Thai fish sauce (nam pla)
2 T. Tamarind paste
2 T. Light soy sauce or Tamari
3 (2) T. Extra-virgin olive oil
1 T. Ketchup
1-1/2 T. (1 T.) Sugar
1 T. Fresh ginger, grated
2 Garlic cloves, minced
Grated zest and juice of 1 orange
Grated zest and juice of 1 lemon
2 tsp. (1 tsp.) Chili paste

Whisk together. Can be refrigerated in sealed container for one week.

Thai Steak (or Chicken) Noodle Salad
4 servings

1/2 cup Pad Thai Vinaigrette
2 12-oz. Steaks (New York Strip), grilled to medium rare
2 cups Vermicelli noodles, cooked; slightly al dente
1/3 cup Fresh cilantro, julienned
1/3 cup Fresh basil, julienned
1/3 cup Green onions, thinly sliced
3/4 cup Grape tomatoes, halved
1-2 Avocados, rough cut
3/4 cup Fresh mango
2 med. Carrots, julienned
1 head Romaine, finely chopped
2 Limes, halved
3/4+ cup Peanuts

1. Prepare vinaigrette. Set aside.
2. Grill steaks (seasoned with salt + pepper) to medium rare. Let rest for 10 minutes. Thinly slice. Set aside. While steaks are grilling, cook Vermicelli to al dente in salted water. Rinse thoroughly in cold water. Drain well and dry with paper towels.
3. Chop Romaine, julienne carrots, halve grape tomatoes, thinly slice green onions (white part and equal amount of green). Toss together in large bowl. Dry thoroughly with paper towels.
4. Top salad with avocado, mango, and peanuts. Gently toss together using hands.
5. In a large bowl--add vinaigrette to cold noodles. Toss thoroughly. Pour salad mixture on top. Gently toss using hands. Add more vinaigrette.
6. Plate salads. Squeeze lime juice on top.
7. Sprinkle on my peanuts, if desired.
8. Distribute steak pieces evenly between 4 servings.

Polish Butter Cookies

Although, my friend's Polish mother told me she'd never heard of these, I've never doubted their authenticity. I've made these cookies several times in the past years--intrigued by the sieved egg yolks. The original recipe is from Sarah Leah Chase's Cold Weather Cooking.

Polish Butter Cookies
1 cup Butter
1/2 cup Sugar
1 tsp. Vanilla
1/2 tsp. Almond extract
1 Egg yolk, slightly beaten
2 Hard-cooked Egg yolks, cooled and sieved*
2 cups Flour**

1. Beat together softened butter and sugar.
2. Mix together beaten egg yolk and flavorings.
3. Add seived egg yolks.
4. Gradually mix in flour, until forms soft ball.
5. Gather dough into ball, wrap with cling film and refrigerate one hour.
6. Roll dough to thickness. Cut into small shapes 1-1/2 - 2".
7. Bake at for 12 - 15 minutes @350 degrees.

*Press chilled yolks through a fine mesh sieve.
**I used King Arthur Gluten-Free Flour this time, and added a bit of xanthan gum--something I've picked up from the glutenfreegoddess.com


I originally discovered Sarah Leah Chase through her Pedaling Through Provence and Pedaling Through Burgundy books. I envied her adventures and her lifestyle.

This Mary Engelbreit tin is many times the perfect storage container for my homemade cookies. I was fortunate to find it years ago at a bulk foods store in Barrington, IL.