"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
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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 - Spicy Beef Salad (Laab Nuea)
by Temple of Thai
Laab is traditionally served very spicy and sour - [this recipe is] moderate in heat. Add or subtract seasoning as desired, tasting as you mix. Add more fish sauce, lime juice, or chile peppers to taste. Serve hot or at room temperature.
Spicy Beef Salad (Laab Nuea)
Recipe Submitted by Temple of Thai
"Laab is traditionally served very spicy and sour - [this recipe is] moderate in heat. Add or subtract seasoning as desired, tasting as you mix. Add more fish sauce, lime juice, or chile peppers to taste. Serve hot or at room temperature."
1 pound ground sirloin beef (good quality, lean)
1/4-1/2 cup fresh lime juice
2-6 tablespoons fish sauce
1/4 teaspoon dried galangal powder (optional)
6 shallots, peeled and thinly sliced crosswise
2 tablespoons ground roasted sticky rice powder (see below)
2 tablespoons chopped scallion
1/4 cup chopped cilantro (stem and leaf okay)
1 tablespoon ground dried red chile pepper
15 mint leaves
Fresh Thai chiles (prik kee noo), sliced thin crosswise (optional)
Chop beef fine, if necessary. Combine with lime juice, fish sauce, galangal powder and shallots. Heat a skillet or wok and cook meat until no longer pink. Remove from heat. Add the sticky rice powder, scallion, cilantro, dried red chile powder. Mix to combine well. Spoon onto a serving platter and garnish with mint leaves and Thai chiles. Serve with raw vegetables, such as long beans, basil leaves, spinach, etc.
Roasted rice powder: Make your own b roasting raw sticky rice in a hot skillet(cast iron is good) or wok over low to medium heat until golden brown-about 12 minutes. Stir constantly so that it does not burn. Grind in a mortar with a pestle or clean electric coffee-grinder until pulverized. Some small pieces of rice may still be visible.
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.