Monday, May 5, 2008

Beef satay with peanut sauce (p. 81), Potato leek soup (p. 130), and Vichyssoise (p.130)

Every day I look at the wooden skewers that sit on my counter. I never knew what to do with them. So I decided to make Beef satay with peanut sauce (p. 81)--conveniently using wooden skewers!

You have to soak the skewers for at least an hour before using them. I soaked them in the sink because I didn't have a bowl big enough to lay them in.

I decided to combine the coconut milk, shallots, brown sugar, soy sauce, garlic, cumin, and coriander in the food processor...the smallest food processor in the world.

The before shot:

And after:

I have to say that coconut milk is one of those ingredients that I just don't like working with. It creeps me out. I mean, come on, it's half liquid and half solid. I'm not sure how to use it--do you mix it up first? Try to use an equal amount of both? Just use the solid or the liquid? I have no idea! (**update**I actually like working with coconut milk now--it really has a tasty flavor and adds a lot to recipes)

You take the mix from the food processor and dump the strips of beef into it...there is a ton more marinade than beef. It's easier to slice the beef thin if you put in the freezer for fifteen minutes or so. Otherwise, it's a fight to get the beef sliced. You need to leave this out for at least an hour--I left it out for a few.

While this is marinating, you can make the sauce. This recipe uses a lot of ingredients that you will have if you make a lot of Asian food, but might not be a staple of your pantry if you don't, such as curry paste and my personal enemy, fish sauce. Fish sauce is horrifying. We keep it in the very back of our pantry but I would keep it in a locked box if I could. While getting it for this recipe I spilled some on my hand and almost threw up. I washed and washed my hands but the smell wouldn't even fade! Imagine rotting fish--and double it--and you have fish sauce.

Here is the sauce cooking--apparently the coconut milk doesn't play well with others.

And after cooking--nice and smooth...but still to watery--or at least, too watery for me. So I cooked it down further...

At this point, the beef is tossed in the marinade and threaded through the skewers. It took me a while to do this and apparently it was a problem...Josh later told me that if you don't want the skewers to burn you have to have them really wet. I also read in Ready_made magazine that they won't burn if you put aluminum foil on the revealed ends.

We've never grilled skewers before, so we didn't know how to place them. The solution was to randomly place them. One of them got the penthouse shelf.

Josh did the grilling...TJOC says they only need 2-3 minutes to cook, which made me nervous. We didn't brush them with vegetable oil because I couldn't figure out how to do it without taking off the marinade!

Yum! The finished product. Cooked perfectly but with burned skewers :(

After this picture was taken, I dropped the twin to this plate and it shattered like nothing I've ever seen before! Shrapnel EVERYWHERE--in the food, in the stove, all over the floor, cutting my hands. It was terrible. After cleaning the mess, we threw out the companion plate--I never wanted to go through that again!

Since the kitchen was already dirty and I had to wait for the meat to marinate I made Potato Leek Soup (p. 130) which I transitioned into Vichyssoise (p.130). I LOVE vichyssoise (which I have no idea how to pronounce)--but I don't like it cold. Cold soup is gross to me. But vichy tastes delicious hot. My uncle Denny and aunt Ginny make a great version of this soup--but I've never attempted it before.

Leeks can be intimidating. I mean, heck, there is a pokemon who has a leek as a weapon.

Pretty much, you just have to soak them (cut up) in some water. It gets the silt out. Leeks are like tastier, lighter onions--or like enormous scallions. The thing that makes me angry about leeks is that you end up throwing out about half of what you paid for--only part of them are edible!

Here are a few pictures of the leek-y potato-y mixture. It smelled so delicious!

So, after you blend it, you get potato leek soup. If you add cream, you get vichy! And who doesn't want to add cream? Cream is so yummy! Look how smooth it is...

Another new item in my kitchen...the immersion blender! I love it! So much less dangerous than pouring soup from a stainless steel pot into a blender--and then blending--so scary. The blender solves the problem--plus it makes excellent whipped cream!

1 comment:

  1. Hi Jessica, Thanks for cooking the Vichyssoise! Maybe we should call it--"Vicious" soise, since that Pokemon character looks so dangerous:) I am linking your blog in a status on my chef page and telling everyone to go check out your blog. Keep up the good work!

    BUT which recipe did you vote for??? You have to go back and pick one:)!!!

    Also, do you mind if I give you a shout out in my newspaper column? The Joy of Cooking recipes print on March 16, 2001.

    My first column came out yesterday and you can see the page on my blog at Blog entry #22

    Thanks, Carol Porter

    Now go vote for one!


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