3 tablespoons lime juice
2 tablespoons rice wine vinegar
1 red chiles, minced
1 1-inch square piece ginger, peeled, grated
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon mint, or lemon grass, chopped
2 tablespoons water
FLAKY PIE CRUST:
Combine water, salt, and sugar in measuring cup. Stir and put cup in fridge for at least 15 min. (to chill water and to dissolve sugar and salt). Chill mixing bowl and paddle if possible.
Combine flour and butter pieces in mixing bowl. On medium speed, cut butter into flour till butter pieces are the size of chickpeas. With the mixer running, pour the water into the butter mixture. Mix till the dough comes together.
Separate dough into 4 discs. Wrap each with film and chill.
In large skillet, melt 2 tablespoons butter. Sauté apples for 1 minute. Add in salt, sugars, nutmeg, and cinnamon. Stir in lemon juice and crystallized ginger. Continue to cook on medium heat.
In a small bowl, combine water, cornstarch, and vanilla. Quickly stir mixture into apples. Bring to a boil and reduce heat to a simmer. Adjust seasoning if desired. Let cool.
Roll each pastry disc out to a 6 inch round. Put 1/4 apple mixture in the center and fold 2 inches of dough, making pleats, around the filling leaving the center open. Brush each tart with an egg wash, 1 egg and 2 T water. Sprinkle with cinnamon sugar, equal parts granulated sugar and brown sugar or cinnamon. Bake at 375 degrees or till the crust is golden brown and the apples are bubbly. Serve warm with apple cider reduction.
APPLE CIDER REDUCTION:
Combine all ingredients. Reduce to 3/4 -1 cup. Chill and serve with apple pie and a wedge of cheddar or blue cheese.
::Panang Curry Paste::
The Panang (Penang) curry paste in this recipe is made up of shallots, galangal, lemongrass, kaffir lime peel, white pepper, cilantro root and shrimp paste. Roasted seeds are usually added and may certainly be pounded into the paste (1-2 tsp of each). Peanuts can also be pounded into the curry paste but in our recipe the peanuts are added to the boiling coconut milk mixture.
Cook's notes: This curry paste could also be prepared in a small blender container or food processor.
Panang curry takes it name from the city island off the West coast of Malaysia, which is also known as Georgetown. This type of curry is richer, sweeter, and creamier then the more herbal Thai red or green curries, making it very popular with foreigners.
Peanuts, a unique ingredient in this recipe, are found in only one other Thai curry, Masamam. Beef is the most famous type of Panang curry but chicken, pork, fish or even liver can also be delicious. Vegetables are not usually added to Panang curry, but tiny bitter green eggplants could be a possibility. This is a drier type of curry more like its Indian cousins, with just enough sauce to cover the meat.
If you live in Ottawa, this is where I went to pick up the ingredients. BestPrice Oriental Market.
Yellow curry (gaeng leung or gaeng karee ) is a Thai version of Indian yellow curry, including some dried spices in the curry paste. Yellow curry paste (nam prik gaeng karee) is a mellow sweet-spicy paste blend based on turmeric and curry powder pounded together with coriander, cumin, lemongrass, galangal, shrimp paste, dried red chilies, sea salt, ginger, garlic and shallots. This mild paste is usually used in fish stews or combined with coconut milk, chicken, onions and potatoes for Yellow Chicken Curry.
::Yellow Curry Paste::
Yellow Curry Paste Ingredients:
Dry roast corinder seeds and cumin seeds until fragrant over low flame in a heavy bottom pan (be careful not to burn). Set aside. (See a more detailed explanation of dry roasting spices).
Pound in a mortar and pestle or process in a small blender/food processor container in the following order: dried chiles, sea salt, shallots, garlic, galangal, lemon grass, and gingerroot. Process or pound until smooth but some small pieces can still be seen.
Now add the roasted spices and curry powder. Process or pound again until the seeds are completely broken up into powder and the paste is blended through. Last add the shrimp paste and gently blend in, using the mortar or processer.
Cut meat into 2 inch thick pieces (chicken) or slices (beef).
Fry the spice mixture in 2 tbsp. of the oil used for frying the shallots (if you are ambitious and have made your own fried shallots use that oil or simply use vegetable oil) adding the coconut cream (see note from Kasma below regarding coconut cream) in small amounts.
Then add the chicken and cook without stirring. Spoon into a pot. Add the coconut milk and salt. Cook the meat until tender, add the potatoes. Remove from heat when done, dip into serving bowl, and sprinkle with fried shallots. Serve with cucumber relish.
::Yellow Chicken Curry::
Yellow Curry with Chicken (Gaeng Ka-Ri Gai) Ingredients
In a small bowl mix the curry paste with 1 Tbsp. of water to dilute. Add to the coconut milk in a medium sized sauce pan. Stir to mix. Add the chicken and potatoes, and 1/2 tsp of sea salt. Bring to a boil over medium-high heat. Cook until the meat and potatoes are cooked through, not simmering on low heat, but let the curry roll on a low boil.
At the end of cooking, taste and add fish sauce to adjust the saltiness. Cook a minute longer. Remove from heat. Garnish with fried shallots (available ready made in a plastic container), if desired. Serve with Thai jasmine rice.
"For the third year running, Beckta tops the list, with food that is consistently inventive and delicious. Chef Michael Moffatt quietly goes about the business of building mouth-watering dishes around one top-quality in-season ingredient, with lots of attention to varying starches (in taste and texture) and rich sauces to round out the plate. Stephen Beckta continues to work the room with panache and an uncompromising commitment to excellent service."
2. Domus Café
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3. Le Baccara
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4. Restaurant e18hteen
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5. The Wellington Gastropub
"Co-owners Shane Weldron (front-of-house über-cool dude) and Chris Deraiche (chef) keep the 'tude very casual while serving up really great food at affordable prices. Deraiche changes the menu every day (clearly, the man is certifiable), so he keeps it small and focused on excellent ingredients."
6. Benitz Bistro
"Chef wisely keeps the menu on the short side and changes it constantly. Dinner here is great, which probably explains the smiles."
"There's lots of hay being made these days over the good eats on Murray Street. True, but for my money, the dinner action in town is in Westboro/
Wellington Village, with Absinthe, Anna, The Table, The Wellie, Siam Bistro, the Won Ton House, Nicastro's and Juniper ... and Allium on Holland. Check out the Monday-night tapas. Also a great place for a nibble before you head out to the GCTC."
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9. Les Fougères
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10. Signatures by Le Cordon Bleu
"When is traditional French cuisine not so traditional? When it's served up by executive chef Yannik Anton ... The room is formal, so here's another one you might think of saving for a special occasion."OTHERS: