• Shrimp Pad Thai with Chicken Sateh
  • Miso-Marinated Broiled Fish
  • Dolmas – Grape Leaves stuffed with Lamb and Dried Cherries
  • Chickpeas Fried with Harissa and Spinach – A Quick Psuedo-Curry
  • Dan Dan Noodle
  • Green Beans with Creamy Sesame Sauce
  • Red Curry Peanut Sauce
  • Lemon-Simmered Kabocha Squash

Chili Lime Soup with Yams

I have been meaning to write this soup up for quite a while.  Since we cooked it again on Sunday (my bother in law, Greg came by for lunch), I had another shot at it.  I think that one of the reasons that I keep forgetting to write something about this soup is that it is… 

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Corn Cakes

Corn Cakes with Sweet and Tart Relish

There are many different versions of this classic Thai appetizer out there, this one just happens to be the one that we cook at our house.  They may not look like much, but these corn cakes are absolutely fantastic.  Frying at a high heat brings out the pungent flavors of the curry paste that, along… 

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Red Curry Peanut Sauce

Red Curry Peanut Sauce

There are few things that do not taste better with this sauce on them.  It is quite spicy and will induce a little bit of sweat while you are eating it, but it is generally not unpleasantly hot.  This is the classic peanut sauce to serve with Chicken Sateh.  It is richly flavored and would… 

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Shrimp Pad Thai with Chicken Sateh

Something that the rest of the country may not know about the Pacific Northwest is just how abundant Thai food is here.  I am not sure why, but the population here has embraced the flavors of southeast Asia with gusto.  Even in my medium sized city, I can choose from about 12 different Thai restaurants… 

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Tagine of Onion

Tagine of Onions and Dates

Caramelized onions are simply wonderful.  There is a reason that French onion soup is so popular, and it isn’t the cheese melted over the top…although that probably doesn’t hurt.  This dish combines two things I really like, caramelized onions and dates, with a sweet and almost desert-like spice scheme.  The result is a side dish… 

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