It doesn’t happen frequently, but every now and then I just can’t bear to eat another meal of chicken, beef, pork or seafood. On those occasions when Mom’s in charge of the meal and asks what we want for dinner, I’ll say Kang Chup Chay, or our family’s version of a hearty Asian-style vegetable stew.
There are a few foods I first experienced in grade school cafeterias that I’ll admit to still loving. One of them is tuna casserole, another is green bean casserole. The third is creamed corn, although I’m sure the creamed corn served to us in school came out of a can. My version is simple and tasty, and you can enjoy it either hot or cold. If you want to serve it as a refreshing cold soup, make it the day before and refrigerate it. You’ll be amazed at how simple and delicious this is.
I don’t know if it’s global warming or what, but while it seems it’s been quite warm in the rest of the country, it’s been an unusually wet and cool spring here. But that unseasonably cool weather has extended the growing season for several cool-weather vegetables. While at the farmers market today, I noticed beautiful leeks and French sorrel, so I decided to buy some to make a cold soup for dinner. Call it wishful thinking and an offering to the universe for the temperature in Oregon to finally warm up.
“Chowder breathes reassurance. It steams consolation.” Clementine Paddleford.
Mo’s has been serving up soul-satisfying clam chowder since 1946.
New Year’s Day was always an open house for family and friends and the table was laden with other pleasures as well. A baked ham, potatoes, some turnip or collard greens and various cold salads such as potato, macaroni or green pea and there was always a substantial bowl of one of my favorite condiments, chow-chow for the beans. Oh, and there were pies, pecan pies. A generous slice of pecan pie is the best chow-chow chaser.
Our usual holiday group scattered this year leaving us to fend for ourselves on Thanksgiving. No problem! We began dreaming about our options of letting someone else pamper us with dinner at favorite restaurants that we visit on special occasions. That’s when we thought of Jory Restaurant, a new one for us. Fortunately we called in time to score a 7 PM table at the newly opened restaurant in the equally new Allison Inn and Spa in Newberg, Oregon. It was a wise choice. Our expectations were met with traditional Thanksgiving fare carried out with the creative touches of Executive Chef Nathan Lockwood and served with relaxed, friendly attention.
Making a gumbo can be a religious experience and shouldn’t be attempted when you’re short on time. Most will agree that any gumbo will begin with a dark roux and can be thickened further with the okra or filé powder (ground sassafras leaves). Not wanting to be exclusive, I use all three.
I remember as a child growing up in Bangkok, our family cook would often enlist me to help in the kitchen. I think it was because she knew I liked to pound on things.
One of the essential tools in Thai cooking is a mortar and pestle. Oh, forget the convenience of a blender or food [...]
