"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."|
~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise
All text, graphics, recipes, and articles copyright Regional Recipes 2001-2010, unless otherwise attributed. Please do not reprint or distribute any of the material on this website without permission. For reprint permission, information about recipe or menu development, recipe and article submission guidelines, advertising quotes, or for information about how to get your product or book reviewed, please e-mail us. Thank you.
Savoring Tuscany : Recipes and Reflections on Tuscan Cooking
by Lori De Mori
Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.
Recipe - Temple of Thai Pad Thai Noodles
by Temple of Thai
There must be as many recipes for Pad Thai as there are cooks! This has become the most well known Thai dish in the US. To cook at home adapt to what you have on hand. Pad Thai is most often eaten when going to the market as a quick snack, it is not really a dish Thais cook at home.
Temple of Thai Pad Thai Noodles
Recipe Submitted by Temple of Thai
"There must be as many recipes for Pad Thai as there are cooks! This has become the most well known Thai dish in the US. To cook at home adapt to what you have on hand. Pad Thai is most often eaten when going to the market as a quick snack, it is not really a dish Thais cook at home."
1/2 package (16oz) rice noodles
2 1/2 tablespoons vegetable oil
2 cloves garlic
1/4 pound pork, cut into 1" by 1/4" pieces
3 tablespoons dried shrimp, small size
2 tablespoons salted radish, chopped (optional)
2 tablespoons fish sauce
1 tablespoon thin soy sauce
2 1/2 tablespoons sugar
1 tablespoon lime juice
1 cup bean sprouts
1/4 cup unsalted roasted peanuts, break up in a mortar and pestle or chop with a chef's knife
Cilantro to garnish
Soak noodles in a large bowl of warm tap water for 40 minutes to 1 hour until limp but still firm. (If you prefer softer noodles you may use hot water, but this may result in noodles that are too soggy.) Drain.
Heat oil in wok, until hot but not smoking. Add smashed garlic. Add pork. Fry until meat is no longer pink. Add noodles, dried shrimps, fish sauce, sugar, lime juice, and bean sprouts. Stir-fry for another 3 to 4 minutes until mixed up and heated through. Add salted radish, if using (rinse if very salty).Stir fry another minute. Toss in the peanuts, tossing to mix. Remove to a platter or individual plates to serve. Garnish with cilantro. Serves 2.
Temple of Thai is your source for authentic Thai recipes and ingredients. Visit their online grocery store for Asian and Thai foods- shop for 100's of exotic foods like curry, tamarind, coconut milk, and fish sauce. Find fresh grocery items like chile peppers, lemongrass, and Kaffir lime leaves. Visit their kitchen for authentic Thai recipes including Pad Thai, curry, and sticky rice. Find information about Asian foods -recipes, cooking tips, and more.