3-9-11: Thai Food for Cold Days

March 9, 2011 at 8:00 am Leave a comment

Our resident foodie Sascha Wolhandler, of Sascha’s 527, tells us how to whip up spicy Thai food to stave off colds on these brisk March days.

Tom Yum Soup

6 cups low sodium chicken stock
1 stalk of lemongrass minced (remove outer layer of hard exterior, cut up, and mince in cuisinart)
3 kaffir lime leaves
3 tbs of chopped fresh garlic
3 tbs of chopped fresh ginger
½ tsp. dried chile flakes
3 tbs fish sauce
½ cup of shredded carrot
½ cup of mushrooms
½ cup of cherry tomatoes
½ cup of chopped asparagus
½ cup of coconut milk
Juice of one lime
Chopped cilantro and mint (for garnish)

Heat the stock to simmer. Add the chopped garlic, chopped kaffir leaves, chopped lemongrass and simmer 5 minutes.  Add the vegetables, and simmer 10 minutes.  Add the coconut milk, lime and the fish sauce.  If too sour, add 1 tbs of brown sugar.   Garnish each bowl with chopped cilantro and mint.

Curried Ginger Carrot Soup

6 cups of low sodium chicken broth
2 tbs olive oil
2 large chopped onions
2 pounds of carrots peeled and cut into rounds
2 tbs fresh ginger
2 tbs chopped fresh garlic
1 tbs dried ginger
2 tbs curry powder
Honey to taste

Heat olive oil in soup pot.  Add onions and sauté until soft.  Add carrots and sauté 10 minutes until softened a bit.  Mix the garlic, ginger, powdered ginger, and curry powder.  Toss carrots and onions in this mixture. Add the broth.  Cook until the carrots are soft.  Puree in small batches in the blender.   (Be careful of hot liquids in the blender.)  Adjust seasonings, and add honey to taste.  Add a squeeze of lime juice (if desired) to each bowl.

Roasted Mushrooms

1 tbs sesame oil
2 tbs olive oil
3 tbs fresh ginger
1 ½ low sodium soy sauce
2 tbs dried coriander
2 tbs roasted sesame seeds
2 lbs assorted mushrooms, white, cremini, shitake, quarted
10 shallots quartered
2 tbs chopped cilantro
2 tbs chopped mint

Vinagarette Ingredients

¼ cup olive oil
¼ cup of fresh lime juice
3 tsp Honey
Pinch of chile flakes
Salt and pepper to taste

Combine olive oil and sesame oil and soy sauce.  Combine coriander, ginger, and garlic.  Combine above with the mushrooms and shallots.  Roast in the oven at 400 degrees for 15- 20 minutes.  Toss after 10 minutes.  Make vinaigrette by combining olive oil, lime juice, honey, and chile flakes.  Combine mushrooms with vinaigrette, add sesame seeds, mint and cilantro

Thai-Style Vegetables

2 onions chopped
3 large carrots chopped
1 head of cauliflower cut into florets
2 zuchinnis cut into rounds
1 bunch of asparagus cut into thirds
1 cup of peapods
2 qt of low sodium veggie stock
2 tbs of chopped garlic
2 tbs of chopped fresh ginger
1 teaspoon of  each of the following: curry powder, turmeric, cumin, chile, ginger,coriander
2 tbs. of brown sugar
1/3 cup of fish sauce
½ cup of coconut milk
1-2 tsp of chile flakes
3 Kaffir lime leaves
Juice of one lime
Zest of one lime
One bunch of cilantro, chopped

Heat the chicken stock.  Add the chopped kaffir lime leaves, lime zest, 1/2 chopped garlic and ginger.  Heat olive oil in dutch oven.  Add onion, and sauté until soft. Add the carrot and cauliflower.  Sauté 10 minutes. Add the zucchini, asparagus, garlic, ginger and sauté for two minutes.  Toss in the peapods.  Add all of the combined spices, and toss the vegetables well with the spice mixture.  Add  the stock, and simmer another 10 minutes.  Add the fish stock and the coconut milk.

For additional heat, add more chile flakes.
For additional sweet, add more brown sugar.
For additional sour, add more lime juice.
For additional salt, more fish sauce.

Serve with rice and chopped cilantro.


Entry filed under: Food. Tags: , , .

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