Does the world need another food blog? Probably not, but I couldn’t resist. My brother, Scott, will be pleased that I’ve graduated from taking pictures with my cell phone to the digital camera Stew gave me two years ago. On Saturday, my good friend Denise came over and after traipsing around the farmer’s market, we lunched at the Thai restaurant in Edmonds. I’d been there a couple of times and would rate it as pretty good, but nothing I’d blog about. Until now. Saturday was chilly (those of you who’ve been following the weather in Seattle this summer, we’re experiencing record cold temperatures.) so the Thai Coconut chicken soup (Tom Kha Gai) seemed to be the thing. I couldn’t decide between the hot and sour or the coconut, but why go with the tried and true: I chose the latter. Oh, my, it was the perfect blend of sweet/ hot/spicy; I was hooked, so I surfed the Web (librarians are prone to that) until I found a recipe I thought was similar and made it on Sunday. It wasn’t quite as tasty, but I didn’t choose an authentic recipe because I didn’t want to venture from ”the Edmonds bowl” to find the ingredients. My brother, Ken’s, lovely wife, Pim, is Thai, and I’m hoping she’ll share her version. It’s likely something she makes sans a recipe, Here’s the one I tested and here’s a recipe that looks authentic. Any takers?
And what about the bread? Those of you who know me have heard me raving about the Cook’s Illustrated recipe for no-knead bread. Nancy Leson, Seattle Times food editor, wrote an article about it that sold me on it. I didn’t think it was possible to make an artisan-quality bread in a home oven, but my picture is proof (no pun intended, bread makers). Three cups of flour, white vinegar, salt and some beer (drink what you don’t use, natch) and you’re on your way. I think I’ve officially turned into a bread-a-holic, but in a good way. Okay, the challenge is on. Let me know if your bread measures up. Ta for now.
