inhousechef

When I 1st tried this recipe, I was completely unimpressed. It was bland & boring. No pizzazz. But I tweaked the leftovers, and now I am very confidant I can make something of this dish. Next time I make it, I will use a whole jar of green curry paste (4 oz). I will use 1/2 the amount of fish sauce (It was heavy on the saltiness). I will add a tbsp sugar, double the basil, and hit it with lime at the end. I will also add one green chili. Some baby corn might be especially good in this, too! Not to mention, eggplant. I could also change the protein to shrimp - or really anything else the client chooses.

I have taken the peanut green beans (Thai-style green beans) off of the menu. The kids don't like it. I don't like it. David probably doesn't like it, either. He's just too nice to say so. I am going to try a recipe I found on the inside of the lemon grass package, Green Beans with Lemongrass & sesame. I will call it Lemongrass-Sesame Green Beans.

Thai Wings - Delicious! But next time, I will only put one chili pepper in it. It was too spicy for David. I will also drizzle the wings with oil & salt before baking. And I will definitely get more than one pack of wings. That sauce is delicious and quick! I could definitely put it over other things, too, or make it for dipping.

Tom Yum - I was very pleased with this outcome. However, I will put only one chili pepper in this, as well, as it was also too hot for David. Even though it's called HOT & sour soup, it doesn't have to be THAT hot. In fact, the chili peppers can be taken out of any of these dishes entirely, if the customer so wishes. The spice is just a bonus, as far as I'm concerned, and sometimes dishes are even better without them. The recipe didn't make quite enough, though. I will double it.



Coconut Creme Maple - I don't like this kind of dessert, personally. Nor do my kids. David liked it. I think a lot of other people would like it. It's very "restauranty." Plus, it's a stunning presentation. I do think I will cook it a tad longer. One of them was browner on the edge, and it just looked prettier. I will try to find pandan essence to replace the vanilla next time, just to see what kind of difference it will make.



Flower Ice Cubes - I'm going to put these in cocktails

EDIT: Finished picture:

Sweet Chili Sauce - was a complete success! Goes  beautifully with Pork & Shrimp Toast. By itself, it tasted really spicy, but as a dip, it was perfect.

Pork & Shrimp Toast  - was good, but I will make some changes next time. I will throw everything into the food processor at once. I think ithat will make it easier & faster, and I think it will make the texture more of a paste, so it will be easier to spread.  EDIT: Sydney loved them so much, she asked me if we had the stuff to make them again. I don't have pork, but I'm going to try it with only shrimp. Results forthcoming.

Tom Kha Gai - I think I am coming very close to making it just like the Thai Kitchen! I will make several changes next time. First of all, I will only put in one chili pepper. I may leave it out altogether thereafter if it is still noticeably spicy. I will add sugar. I have learned that the sugar makes all the difference! I will double the lemongrass & increase the lime leaves. I will cut the fish sauce in half. It made it too salty. Finally, I will add more lime juice.



Banana Spring Rolls - I didn't like this, but I don't like bananas. Everyone else seemed to enjoy it, and I think with a little tweaking, this dish could be really special. Next time, though, I will dip the banana in an egg-vanilla mixture & then roll in sugar before wrapping.  The presentation certainly was pretty! EDIT: David admitted to me he didn't like them either. He suggested the bananas weren't ripe. I think that may be so. They were pretty green. 2ND EDIT: Someone on Food Porn suggested squeezing lime on the top.

Chocolate Sauce - complete success. EDIT: Note: It turns hard in the fridge. It must be brought to room temperature before use. May microwave it, too.

Whipped Cream - complete success.

Observation: Pancetta (Italian bacon) is not smokey, but very sweet. An intense flavor.

This is a cocktail for the Thai portion of the menu.  My 1st attempt was unsuccessful. The mango wasn't pureed enough. It was very pulpy. It also needed more flavor and distinction. It tasted too much like plain champagne or a mimosa. Also, only half the recipe would fit in my food processor. 

I have a little puree left from last night. I will add more vodka  maple syrup, and lime juice (The lime I used had almost no juice); and I will puree it longer to try & get it smoother. I need to get more champagne, and then I wll try another cocktail. Also, I will use a deeper glass. The champagne flutes weren't big enough. I think this should be in a deeper, rounder glass for presentation's sake.  I also had no garnishment (hard to put garnishment on a champagne flute. I guess I could drop it to the bottom of the glass.