"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 - American-Thai Noodles
by Angela Peters
Angela describes these noodles as being "just like the ones from the restaurant around the corner. Ketchup really makes the noodles so don't skip it."
Recipe Submitted by Angela Peters.
1 package rice flour noodles
3 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoons Thai fish sauce
2 tablespoons sugar
1/4 cup peanut oil
3 cloves garlic, peeled and minced
5 sliced green onions
1 sliced chicken breast
4 eggs, beaten
2 cups bean sprouts
1 lime, cut into wedges
1/2 cup chopped salted peanuts
Soak rice noodles in lukewarm water for 15 to 20 minutes before adding to wok. In a separate bowl, combine ketchup, soy sauce, fish sauce and sugar. Pour peanut oil into wok and place heat setting on high. When oil is hot, add minced garlic and 3 tablespoons of the green onion. Cook for about 15 seconds, then add sliced chicken, stir-frying until done and no longer pink. Add ketchup-soy mixture, stirring to ensure chicken is evenly coated. After mixture begins to bubble, pour eggs around the sides of the wok, encircling chicken. Wait about 15 seconds or until eggs begin to firm up, then stir lightly and wait another 15 seconds until eggs appear done. Do not overcook. Eggs will continue to cook with the addition of noodles. Drain rice noodles and add to the wok, stirring constantly. Using the end of a spatula, chop or slice the noodles several times during cooking to make mixing noodles and ingredients easier. Noodles should lose their firmness, but not to the point of becoming soft and mushy. To test, noodles will turn the color of the other ingredients (light brown or orange) when evenly stir-fried. Toward the end of cooking, stir in about 3/4 cup each green onions and bean sprouts. Serve hot. Garnish each serving with remaining green onions and sprouts, chopped peanuts and a squeeze of lemon.