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"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



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
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.


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.
 
Thai for Two and Two for Thai
by Wen Zientek-Sico

Frustrated by Thai recipes with huge yields or menus that feed an army? Then try this Thai menu filled with traditional flavors and ingredients...scaled down to be perfect for two.

James Blakeway - London, England
Buy This Art Print At AllPosters.com
Why Posters?

Thai for Two and Two for Thai

I adore Thai food. I love the casual style that the Thais have of sharing different dishes and mixing and matching flavors. What I don't love is leftovers, and most Thai recipes really do feed a crowd. And, I have to admit that leftover Thai food is a very poor shadow of freshly prepared food. Which is why I have taken some of my favorite Thai recipes and created a meal especially for two. The portions of each dish are actually quite small, but combined all together they make a very large and filling meal. (So I cannot promise no leftovers…but you will definitely have few leftovers.) I have timed all the recipes and the average preparation time and worked out everything to make sure that all of the food can be hot, ready, and perfect all at the same time.

When working with the menu, I was certain about two things. I needed to perfect a method for making steamed Jasmine rice that not only would just make enough for two…but that could also be held until ready to serve. The other thing I knew I needed was Phad Thai, the very popular Thai style fried noodle dish. Popular in Thailand, but even more popular in the States, this was one dish that really had to be on the menu for many people. To complement these two I added a spicy basil chicken prepared in the Thai style which is quick, easy, and very tasty. The final recipe was the very classic and exquisitely flavorful and fragrant Hot and Sour Shrimp Soup or Tom Yum Kung. Combined with some spiced Thai Tea and some cut up pineapple, mango, and papaya, it is a wonderful menu that you and a partner or guest will enjoy time and time again.

Should you have more than two guests you can double or triple all of the recipes, except for the Jasmine rice. That recipe does not multiply well and you should use another recipe for steamed or boiled rice.

Enjoy the tastes of Thailand in this easy to prepare menu that can be made from start to finish in less than an hour. Or even faster if there are two in the kitchen to help prepare the many ingredients required.

The Menu

Thai Tea

Steamed Jasmine Rice

Hot and Sour Shrimp Soup (Tom Yum Kung)

Thai Chicken with Basil (Gai Pad Bai Gaprow)

Phad Thai

Sliced Fresh Tropical Fruit

The Menu Plan:

1 hour before eating:

Soak the noodles for the Phad Thai if you want a drier mixture.

Prepare the Steamed Jasmine Rice and leave it on a back burner until the rest of the dinner is ready.

Do all of the cutting and chopping for each recipe and organize your ingredients on a plate to make preparing the recipes quick and easy.

30 minutes before eating:

Make the Hot and Sour Shrimp Soup up until the point before adding the shrimp. Prepare the rest of the ingredients for the soup and set aside until the last minute. Keep the soup hot on a back burner.

20 minutes before eating:

Make the Thai Chicken with Basil, but do not add the basil. Keep warm over very low heat.

Start preparing the Phad Thai. Before adding the egg to the Phad Thai, add the shrimp, mushrooms, and chiles to the Hot and Sour Shrimp Soup so that it will be ready about the same time as the Phad Thai.

Place the Steamed Jasmine Rice in a serving dish. Place the Hot and Sour Shrimp Soup in a serving dish. Add the basil to the Thai Chicken with Basil and place in a serving dish. Remove the Phad Thai from the wok last and place in a serving dish. Serve the food all at once.