My fav. fruit ! Blessed Mangosteens ! U know, they are rare as Orchids, seasonal and finiky, but so damn delicious, they're hard to resist !!
Thursday, September 16, 2010
Wednesday, September 15, 2010
Interview with Suthep Srikureja, Author of The Traveler - DivineCaroline
A great book about creation: THE TRAVELER BY SUTHEP SRIKUREJA.Thursday, August 26, 2010
Asian Cusine in Vermont !
Wednesday, July 7, 2010
FANCY FOOD SHOW 2010
FANCY FOOD SHOW was a lot of fun !
Under the Vermont Specialty Food Umberella we had 8 Vermont tables. Cookie Love, Jeds, Against the grain, Fat Toad Farm, Castleton Crackers & more.
Some of the Vermonters had their own booths. Cabot Cheese, Olivia Croutons, Vermont Cured Meats and more...
Lots of interest in our products !
Saturday, July 3, 2010
Saturday, May 1, 2010
Tuesday, April 20, 2010
MANGOSTEEN PINEAPPLE BEEF STEW
TOLD U, HEALTHY & DELICIOUS GO HAND IN HAND !!
Mangosteen Pineapple Beef Stew !!
Now tell me how can u just not love SUMMER ? So many ways to entertain & enjoy family and friends !
Tuesday, March 16, 2010
VEG SOM TUM / THAI SPICY SALAD
YOU CAN MAKE SOM TUM WITH ANY RAW VEGETABLE!
Som Tum, is usually made with raw papaya in Thailand, paired with sticky rice and chicken roasted on coals!Here in Vermont, on a cold day when you feel like a salad that warms you up, you make som tum at home, with a mortar and pestle and voila!!
Spaghetti phat khee maao
Just for a change, I decided to make spaghetti Thai style!
Why is a dish called "Khee Mao/ drunkard"??
The story is that, when husbands used to come home late night after drinking and the wives would refuse to cook for them. So the husbands had to make their own food. Being drunk , they simply put all kinds of stuff into the stir fry and of course, too much chilli and peppers. Hence the name 'khee mao" of 'drunkard' .
Recipe:
8 oz. Angel hair spaghetti
1 lb, skinless ground turkey
1 large tomato
1 large red onion
1 cup fresh holy basil leaves
1 cup coconut milk
2 tbsp. rice bran oil
1 tsp. Deva Naturals thai spice blend
3 cloves garlic
2 shallots
3 green chilli
1 Tbsp. fish sauce
Lime juice and cillantro for garnish.
Salt to taste
Procedure:
Boil Angel hair spaghetti to "el dante" with salt, drain and set aside.
Grind garlic, shallots, chilli in a small food processor and set aside.
Brown turkey in 1 tsp. oil with the above ground paste and salt to taste.
When cooked add 1/2 cup coconut milk and brown some more.
Stirfty tomatoes, bell peppers and onions with Deva Naturals spices and add to the turkey .
Add the Angel hair spaghetti, with the remaining oil and coconut milk and toss in the basil.
Stir fry the spaghetti for a couple more minutes on low heat.
Serve hot! Garnished with cillantro and lime juice!
Why is a dish called "Khee Mao/ drunkard"??
The story is that, when husbands used to come home late night after drinking and the wives would refuse to cook for them. So the husbands had to make their own food. Being drunk , they simply put all kinds of stuff into the stir fry and of course, too much chilli and peppers. Hence the name 'khee mao" of 'drunkard' .
Recipe:
8 oz. Angel hair spaghetti
1 lb, skinless ground turkey
1 large tomato
1 large red onion
1 cup fresh holy basil leaves
1 cup coconut milk
2 tbsp. rice bran oil
1 tsp. Deva Naturals thai spice blend
3 cloves garlic
2 shallots
3 green chilli
1 Tbsp. fish sauce
Lime juice and cillantro for garnish.
Salt to taste
Procedure:
Boil Angel hair spaghetti to "el dante" with salt, drain and set aside.
Grind garlic, shallots, chilli in a small food processor and set aside.
Brown turkey in 1 tsp. oil with the above ground paste and salt to taste.
When cooked add 1/2 cup coconut milk and brown some more.
Stirfty tomatoes, bell peppers and onions with Deva Naturals spices and add to the turkey .
Add the Angel hair spaghetti, with the remaining oil and coconut milk and toss in the basil.
Stir fry the spaghetti for a couple more minutes on low heat.
Serve hot! Garnished with cillantro and lime juice!
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