Wow! I made this one almost too hot for Joe. That's an accomplishment. This dish is a snap if you have pre-made curry pastes and some coconut milk. I served it with brown rice.
Green Curry & Basil Stir Fry
1 lb chicken, sliced for stir-fry.
a few Tbs of vegetable oil
vegetables, chopped (suggestions: bell peppers, pineapple, bamboo shoots, etc.)
1 - 3 Tbs green curry paste, depending on how hot you like it.
1/4 C. chopped jalapenos or thai chilies. Again, adjust for heat preferences.
lots of basil (1 to 2 cups)
3 Tbs brown sugar (or palm sugar)
about 1/2 C coconut milk
some coconut cream (or extra coconut milk fat)
Heat a few tablespoons of vegetable oil in a wok. Stir-fry the curry for a minute. Add meat. Stir-fry for a few minutes. Add vegetables and coconut milk and sugar, and cook for a few more minute. Stir in basil and coconut cream. Serve with rice.
Hake fish cooked in a tomato-onion-lemon juice sauce served over wilted spinach. This tasty Greek recipe comes from one-pot, slow-pot, & clay-pot cooking. It requires a fair number of ingredients, but it's actually simple to make. I added the spinach.
1 1/4 C olive oil
2 onions, thinly sliced (I diced them out of preference)
3 lg. tomatoes, roughly chopped
3 garlic cloves, thinly sliced
1 tsp sugar
1 tsp chopped dill (or 1/3 tsp dried)
1 tsp chopped fresh mint
1 tsp choped fresh celery leaves
1 Tbs choped flat leaf parsley
1 1/4 C water
6 hake or cod steaks (I used fillets as that's what I could get at the time)
juice of 1 lemon
extra dill, mint, or parsley to garnish
1) Heat oil in heavy saute pan. Add onions and cook, stirring until pale golden. Add tomatoes, garlic, sugar, dill, mint, celery leaves, parsley, and water. Season with salt and pepper. Simmer uncovered for 25 minutes, or until liquid has reduced by 1/3.
2) Add the fish and cook gentley for 10-12 minutes until the fish is just cooked. Remove the pan from the heat and add the lemon juice. Cover and leave to stand for 20 minutes. Arrange fish on a plate and pour sauce over it. Garnish with herbs.
Three delectable paczki from Amadeus restaurant in Ann Arbor.
The sad truth in Ann Arbor is that the locally available paczkis are usually no different than the big jelly doughnuts seen the rest of the year. I've even seen chocolate covered jelly doughnuts passed off as paczki. Fortunately, we have Amadeus to save us from sickly sweet offerings found at most other local bakeries. Their paczkis are small tasty morsals filled with real fruit and custards with a cake-like dough that's an order of magnitude better than the usual bland jelly doughnut dough. Amadeus makes a variety of different fillings from the traditional plum filling to a yummy custard, but they only make a small number each year so reserve early. (Or plan on a trip to Detroit.)