April 14, 2004: Headlines: COS - Thailand: Cooking: Omaha World Herald: RPCV Nancie McDermott's `Quick & Easy Thai' gives quick taste of Thailand

Peace Corps Online: Directory: Thailand: Peace Corps Thailand: The Peace Corps in Thailand: April 14, 2004: Headlines: COS - Thailand: Cooking: Omaha World Herald: RPCV Nancie McDermott's `Quick & Easy Thai' gives quick taste of Thailand

By Admin1 (admin) (pool-151-196-242-91.balt.east.verizon.net - on Thursday, April 15, 2004 - 5:10 pm: Edit Post

RPCV Nancie McDermott's `Quick & Easy Thai' gives quick taste of Thailand

RPCV Nancie McDermott's `Quick & Easy Thai' gives quick taste of Thailand

RPCV Nancie McDermott's `Quick & Easy Thai' gives quick taste of Thailand

Cookbook Showcase: Book gives quick taste of Thailand



Quick & Easy Thai: 70 Everyday Recipes
Author: Nancie McDermott
Publisher: Chronicle Books
Number of pages: 168
Price: $18.95

* * *

For people who crave a touch of the exotic but find that craving stifled by the demands of a busy schedule, there's "Quick and Easy Thai."

Author Nancie McDermott developed her love of Thai cuisine while a Peace Corps volunteer. When she returned to the United States, she craved the food so much that she set about learning to make it herself.

Soon, she began teaching classes and writing books about Thai cooking. But when she had children of her own, she began to understand the consternation of former students, who winced when shown recipes with almost two dozen ingredients.

She now offers a way to cook Thai food with a minimum of effort.

Time-saving tips abound. Each chapter has preparation tips and a dash of information about how the food is prepared or eaten in Thailand. Lest you think that curry is found in every Thai dish, you will find many without it.

Curry can be an acquired taste, but if you think you don't like it, it's possible that you haven't found the type of curry that suits your palate.

McDermott includes recipes for curry paste, though you can use purchased varieties. But don't cheat yourself of the chance to try the different types of curry. Many types vary by heat and flavor.

There are shopping hints and a section on ingredients. But Thai food, though it sounds exotic, uses many items that may be familiar. You'll find a recipe for Red Curry Beef with Butternut Squash, or Grilled Salmon with Chili-Lime Sauce. Try Meatball Soup with Spinach and Crispy Garlic, or the more fascinating Shrimp and Lemongrass Soup.

Many recipes include rice, but there are many dishes based on noodles. Lettuce makes an appearance, both as a wrap for food or a "utensil" for scooping it up. The flavors of Thai food are fresh, with many using cilantro or lime.

Most recipes have only three or four steps. Few have as many as six. Beginners will not find the recipes daunting, and experienced cooks will find new ideas to improve their skills. Though there is some specialty equipment recommended (such as an electric rice cooker), many selections can be made with standard kitchen gear.

Grilled Beef Salad can be a side dish or a meal. Traditional accompaniments include tomatoes, lettuce and cucumber slices. Adding rice rounds out the meal.

Grilled Beef Salad with Chilies and Lime
Serves four to six
1 pound boneless beef steak,
such as rib eye, strip or flank, grilled medium-rare
1/3 cup chicken broth
3 tablespoons fish sauce
3 tablespoons freshly squeezed lime juice
2 teaspoons sugar
2 teaspoons coarsely ground dried red chili flakes
2 tablespoons finely chopped shallots
2 green onions, thinly sliced crosswise
A handful of fresh cilantro leaves, coarsely chopped
A handful of fresh mint leaves, coarsely chopped, plus a few sprigs for garnish

Thinly slice the beef across the grain into bite-sized strips, about 2 inches long, and set aside.

In a medium saucepan, bring the chicken broth to a gentle boil over medium heat. Add the beef and stir to warm it in the hot broth, no longer than one minute. Remove from heat and transfer to a medium bowl.

Add the fish sauce, lime juice, sugar and chili flakes to the broth. Mix together using your hands. Add the shallots, green onions, cilantro and chopped mint and mix again. Turn out the meat onto a small, deep serving plate, arranging it into a mound. Pour the sauce over the top, and garnish with a few sprigs of mint. Serve warm or at room temperature.

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Story Source: Omaha World Herald

This story has been posted in the following forums: : Headlines; COS - Thailand; Cooking



By bridget orukpe ( on Thursday, January 13, 2005 - 11:59 am: Edit Post

my name is bridget i am very interested in learning various dishes from all over the world.

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