Friday, November 23, 2012

Mom Whiting's Never Fail Pie Crust

Makes 6 pie crusts or 3 double crust pies

6 cups flour
1 1/2 teaspoon salt
3 cups butter very cold/frozen
1 1/3 cups milk
1 Tbsp cooking oil

Mix flour and salt together
Grate butter into flour a little at a time (the colder the crust, flakier it will be)
Mix in milk and oil (should be barely moist enough to hold it all together). Mix as little as possible
Divide and roll, or freeze

Tip: use generous flour on counter to roll. To transfer into pie pan, roll sheet onto rolling pin and reverse into the pie pan.

Tuesday, August 7, 2012

Chicken Satay with Peanut Sauce

3 half frozen chicken breasts

6 oz coconut milk
1 Tbsp red curry paste
2 Tbsp fish sauce
2-3 Tbsp peanut butter
3 Tbsp sugar
1 Tbsp tamarind paste

We recently took a Thai cooking class for date night- this was our first by-product!
Here's a few tips:
1. Go to an Asian market, things are much cheaper there and easy to find
2. Add fish sauce slowly, it's salty and some people don't like it that strong
3. You can use all natural PB or what I call "the fake stuff" either works!

For the chicken:
Soak skewers in water for at least an hour.
Make sure the breasts are trimmed and still mostly frozen, this makes cutting easier.  Cut the breasts at a 45 degree angle to get the max surface area and to ensure all pieces are about the same size.  They only need to be about 1/4" thick.
Once all piece are cut, thread onto skewers like you are sewing large stitches.
Season with salt and pepper, and grill until done.  (Yes these are that easy)

For the Peanut Sauce:

Pick up red curry paste, coconut milk, and tamarind paste at an Asian market.  We used tamarind pulp which we blended, it worked just the same!  Make sure all ingredients are pre-measured before starting because it comes together quickly.
In a cold saucepan mix the coconut milk and curry paste with a whisk.  Heat on low/medium until warm.  Add all other ingredients, and mix well with a whisk.  Let thicken for about 3 minutes on medium.  Sauce will be thin at first, but thickens quickly when removed from pan.

Serve in small bowls with chicken satay.  Enjoy amazing Thai food at home!  

Thursday, January 5, 2012

Chicken Coconut Curry

  • About 1 pound boneless skinless chicken breasts, cut into 1/2-inch chunks
  • 2-1/4 teaspoons vegetable oil
  • 1 tablespoon curry powder
  • 1/4 onion, thinly sliced
  • 1 clove garlic, finely chopped
  • 1 (14 ounce) can coconut milk
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • 2 tablespoons sugar

In a medium saucepan heat oil and curry powder, mix together to make a curry paste.  After a few minutes of heating add garlic and onions and saute.  The onion should be clear after about 5-8 minutes- that's when you know it's ready.  
Add the chicken to the pan and stir well to coat with curry oil.  Cook until no longer pink, about 6-8 minutes.  
Pour in the can of coconut milk, tomatoes, and tomato sauce.  Add the sugar and stir together.  
Simmer on your stove on low for about 30-45 minutes, stir about every 5-10 minutes.  

Serve over rice.