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50 Recipes 2011, #23 & 24: tamarind prawns; Thai beef salad
It's been a very busy weekend (tromping around all over town yesterday trying to avoid the Bruins parade; planting yarrow and okra and mulching today), but I managed to find time for two new recipes:
Tamarind prawns, found via Tasteologie. Next time, I'll skip the first step, since I didn't notice I'd purchased tamarind purée instead of pulp; I was just happy I could get it at my usual grocery store. Even with accidentally diluting the tamarind a bit, this was still very good. Served with a savoy cabbage slaw with cider vinegar/ginger/sesame oil dressing.
The second recipe is the Thai beef salad from the latest issue of Cook's Illustrated. It's a little fussy, as are many of Cook's recipes, but the results are delicious. It was also nice that I could just grab the necessary mint from my backyard instead of having to buy it; soon, I'll be able to do the same with the cucumber and hot peppers.
Hey, I'm almost halfway through fifty recipes, right on target! Go me.
Tamarind prawns, found via Tasteologie. Next time, I'll skip the first step, since I didn't notice I'd purchased tamarind purée instead of pulp; I was just happy I could get it at my usual grocery store. Even with accidentally diluting the tamarind a bit, this was still very good. Served with a savoy cabbage slaw with cider vinegar/ginger/sesame oil dressing.
The second recipe is the Thai beef salad from the latest issue of Cook's Illustrated. It's a little fussy, as are many of Cook's recipes, but the results are delicious. It was also nice that I could just grab the necessary mint from my backyard instead of having to buy it; soon, I'll be able to do the same with the cucumber and hot peppers.
Hey, I'm almost halfway through fifty recipes, right on target! Go me.
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Which reminds me, when I was in Costa Rica, they made juice from strained tamarind, sugar, and water. It was delicious, sort of tangy like lemonade but different. I bet it would make a nice mixer for a summer cocktail.
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