summer
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Eggplant with Savory Crumb Topping
Cut eggplant(s) lengthwise into 1/2 inch slices. Salt lightly and let sit for 15 minutes, then rinse and pat dry with paper towels. Drizzle extra virgin olive oil on baking sheet. Transfer eggplant slices to baking sheet, coating them with… Continue reading
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Het Phat Tao-Huu (Mushrooms with Tofu)
1 16-oz package firm tofu, drained and cut into 1-inch cubes For marinating: 1 1/2 teaspoons sesame oil 3 teaspoons thin soy sauce 1/4 teaspoon freshly ground black pepper 1 tablespoon minced ginger For the sauce: 1/3 cup chicken stock… Continue reading
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Cambodian Eggplant and Pork Stir-Fry (Cha Traop Dot)
For 4-6 servings 1 pound eggplants 2 tablespoons canola oil 3 tablespoons minced garlic 1 pound ground pork 1 pound shrimp, shelled, deveined and minced 1/4 cup fish sauce 1 1/2 tablespoons sugar 1/2 teaspoon freshly ground black pepper 3… Continue reading
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Cambodian Grilled Corn (Poat Dot)
GRILLED CORN (Poat Dot) For 6 ears of grilled or steamed corn: In a saucepan, mix together 2 tablespoons oil, 3 tablespoons minced green onions, a tablespoon each of water, sugar and fish sauce, and 1/2 teaspoon salt. Cook over… Continue reading
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Lychee Ice Cream
Ingredients: 2 cups heavy cream 1 cup thin coconut milk 1 cup reserved lychee syrup from a can of lychees 4 egg yolks 1/2-3/4 cup sugar or to taste 1/2 teaspoon vanilla extract 1/2 cup chopped lychee (about 12 pieces)… Continue reading
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Eggplant Pizza
Hubby Rating: 4 stars Kids’ Rating: 1 star From 1 medium eggplant, peeled and sliced 1/2″ thick (as you can see I didn’t peel it) Olive oil cooking spray (I used extra-virgin olive oil, poured into my refillable spray can)1… Continue reading
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Plums
Plums, locally grown. Drie’s Farms, August 3. Continue reading
