Thursday, April 16, 2009

True Thai

True Thai, The Modern Art of Thai Cooking, Victor Sodsook with Theresa Volpe lauresen and Byron Laursen.I have had this cookbook for a few years now. I have relied on it heavily to mix up our dinners when we get into a dull pattern of no imagination. The fresh ingredients make the dishes and it is a little like visiting Thailand for the average American. This book actually is made for the average American and the recipes are doctored a bit so that an American can find the ingredients and replicate the original passion of the dishes. If you have ever visited Thailand, like David has, you will know that the original dishes are way to hot to eat for foreigners. This book has helped us re-visit Thailand

Here, the washed bounty of my small herb garden



I have changed the recipe a little to suit our tastes so here is the revised recipe:

2 lb mild italian sausage
1 cup cilantro
1/2 cup lemon juice
1 cup mint
2 stalks of lemon grass (or use more lemon juice if you can't find this. Tough outer leaves discarded, lower stalks trimmed to 3 inches and finely diced)
1 T golden brown sugar
2 T Thai fish sauce
3 scallions, including th egreen tops, finely sliced
1/2 t of cayenne

Crumble and cook sausage in a skillet until done. Drain. Place sausage in large bowl and toss with other ingredients, serve with white rice. I've heard Morningstar makes a great tofu sausage for my vegetarian friends;D

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