Monday, April 26, 2010
Monday, April 12, 2010
Gourmet | October 2001
Adapted from chefs Ming Tsai and Tom Berry
Blue Ginger, Wellesley, MA
Note: i used coconut oil instead of vegetable oil, rice wine instead of white wine, vegetable stock and water instead of chicken stock, and omitted the galangal (because I didn't have any!). I also used lemon leaves from my lemon tree instead of kaffir lime leaves, reduced the amount of fish sauce by about half, and used coconut sugar. I pureed in the blender after adding the sauteed lemongrass and chilies. 'Twas creamy and delicious!
Heat remaining tablespoon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté lemongrass, galangal, and chiles to taste, stirring, until lightly browned, about 1 minute. Remove from heat.
Purée pumpkin mixture in batches (use caution when blending hot liquids) and return to pot. Stir in lemongrass mixture, lime leaves, lime juice, fish sauce, and sugar. Simmer, uncovered, 20 minutes. Pour soup through a sieve, discarding solids, and season well with salt and pepper.
- Hot with other roast veggies such as leeks, brussel sprouts, onions, beetroot, potato, etc.
- Hot on top of salad of rocket/arugula and grated raw beetroot with some fresh olives.
- Cold mixed into a green salad.
- For breakfast, mixed into hot steel-cut oatmeal (porridge) and drizzled with a simple dressing of one part miso paste, one part sesame oil, one part apple cider vinegar.