A Fresh Thai Salad and Two Thai Dressings

Many of us with gardens have oodles of fresh veggies to harvest and use in recipes right now  . . . cucumbers, zucchini, tomatoes, green, red, yellow, orange, and even purple peppers and more!  And even if you don't have a vegetable garden, your local farmers' markets and roadside produce stands are brimming with summer's bounty.  Plus the heat of summer may be compelling you to prepare something without turning on the oven.

This salad is so fresh and healthy, and if you're into the 'raw food' movement, this couldn't be more perfect.  There's not a single moment of cooking with any source of heat for this salad making it spot-on for summer!  The colors in this salad are so pretty and inviting as well.  When tomatoes are so red and peppers are so bright green, it's just such a beautiful sight to see in front of you on the table.

I've provided two Thai dressings to select from for your salad.  I make both dressings because my husband just loves Thai peanut sauces.  Although I enjoy the Thai peanut dressing, I really prefer the the sweet, tart, spicy option that (in my opinion) pairs better with the cucumbers.  But I like to make everyone's tummies happy!  Last year, I developed a dressing for a classic Thai cucumber salad that is quite delightful that you may want to click on this link to check out.

The peanut dressing is adapted from the Moosewood Cookbook, in which Molly Katzen describes it as a "tart, sweet, spicy, peanuty, surprisingly exotic and very much fun to eat" dressing.  Now that's quite a description!

you can also use small romaine leaves to scoop up the salad!

this photo shows the Thai Peanut Dressing drizzled all over.

Fresh Thai Salad

2 cucumbers, peeled, sliced, seeds removed
2 medium garden-fresh tomatoes, sliced and halved
1 green pepper, cored, insides removed, sliced thin
1/2 red onion, chopped
1 medium carrot, sliced thin
1 tsp. minced hot red chili (Thai pepper if you have one and can handle the heat)
1 head Romaine lettuce
2 cups fresh bean sprouts, rinsed and clean
1 cup cilantro or Thai basil, chopped
1 - 2 cups unsalted peanuts, crushed (and if you're like me, use much more)

On salad or dinner plates, place the lettuce leaves in an appealing and attractive manner.
Continue to pile up the remaining vegetables, topping off with the bean sprouts, cilantro/Thai basil, and finishing up with a generous sprinkling of the crushed peanuts.
Pass the dressings around to your guests to select which they prefer to drizzle on salads.

Thai Peanut Dressing

4 Tbsp. rice vinegar (apple cider vinegar is also fine)
6 Tbsp. creamy peanut butter
1/3 cup water
1-1/2 Tbsp. lime juice
4 large garlic cloves, minced
1 tsp. sea salt
1 Tbsp. sugar

Blend all ingredients together and serve.
If you want it more 'peanut buttery', then just add more peanut butter until you reach your preference.

Traditional Thai Cucumber Sweet and Spicy Dressing

1/2 cup rice vinegar
1/4 cup water
2 Tbsp. peanut oil
1-1/2 Tbsp. fish oil (nam pla)
3 Tbsp. sugar
1/2 tsp. crushed red pepper flakes (this is NOT spicy)
3 Tbsp. minced onion
3 Tbsp. lime juice
3 Tbsp. garden-fresh cilantro/Thai basil, chopped

Blend all ingredients together and serve.
As with the other Thai dressing, play with these ingredients and add more of what you prefer (i.e:  lime juice, or cilantro, or red pepper flakes).

above the salad is dressed with the traditional Thai peanut oil/rice vinegar, lime, sugar, red pepper flake dressing

Mangia!

To plate this lovely salad, I used my Baan Celadon pottery from Chiang Mai, Thailand where I visited for a research project in 2001.  If you like the design and color (I'm crazy about it), you can google it and order it on-line (be prepared for tremendous shipping prices because it is hefty pottery).  The exchange rate for the Thai baht is still excellent for the American dollar, but your savings will even out once you see how much it costs to ship it over here to the States.  For me, it was worth it and because they package it so well, not one piece arrived broken.  I bought a 4-piece place setting set with lots of serving pieces, both large and small.


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Grilled Basil Buttered Chicken and California Culinary Memories

Once upon a time I lived in the beautiful state of California.

It was in the 80's, with no recession, and lots of good living in a wonderful year-round temperate climate (although very smog-filled) with endless, ENDLESS things to do.  Although we were living day-to-day financially struggling as a result of the sky-high, off-the-charts cost of real estate with an all-time high 18% interest rate on our home mortgage, I found myself immersed in an up-and-coming culinary mecca.  Luckily, my job had a lot of entertaining and dining perks which contributed to my culinary adventure on the west coast.  I'll share a few of those experiences here.

Now when thinking of California, you can't help but think Wolfgang Puck and Spago.  Or Alice Waters and her farm-to-table revolution and Chez Panisse.  Don't forget Mollie Katzen and Moosewood Restaurant.  And of course, think wine country and Napa Valley.  Think fresh food year round.



Even our beloved South Carolina son and celebrity chef, Tyler Florence, moved to California for a little more of that culinary action.

Hey Mr. Dreamy chef, come back to Carolina!


My son was also born in California, in Fullerton.  Located right next to Anaheim, I knew it was bed-time for the kids when I could hear the fireworks of Disneyland every evening at 9:00 PM on the dot!  My home wasn't air-conditioned so the windows were open a lot and I could hear those popping sounds of the fireworks easily.  I was even able to see part of the Olympic torch run by just one block . . . that's right . . . one block from my house!  With a toddler in hand and an infant in a stroller, the three of us waved our little American flags for that one moment in time.

9:00 PM sharp:  the sound of Disney fireworks every evening marked bed-time for my kids

actual photo of Olympic torch run by my house in Fullerton, California, 1984

(photo courtesy of Bosco Fullerton blog)

My love affair with all things culinary continued from it's beginnings in St. Louis after college and actually exploded in California.  I was even asked by Neiman-Marcus (my former employer) to manage the "Epicure" department in L.A. (I turned it down to stay home, raise my newborn son and toddler daughter, and run an in-home daycare business so I could be with my little ones).  I'd stand in line at Williams-Sonoma to acquire the infamous James Beard's signature on one of his cookbooks that I'd purchased.  I'd write to Bon Appetit magazine religiously to hopefully get my hands on the recipes of dishes served to me in California eateries.  I'd brave the southern California freeways with my kids in their car seats to take them to visit the famous open-air Grand Central Market in downtown L.A. and the age-old Mexican/Hispanic Olvera Street Market for true-to-the-core made-from-scratch tortillas and Mexican cuisine!  I'd gaze at the celebrities in superb restaurants . . . when Fred Astaire walked in while I took my first bite of rack of lamb with mint, I almost choked.

Grand Central Market, downtown Los Angeles

Historic Olvera Street Market

Breakfasting in Laguna Beach, dining in San Francisco, eating in Beverly Hills at my former employer's home . . . just down the street from O.J. Simpson (then a popular athlete) and the deceased Joan Crawford and Bette Davis.  Staying in my boss's private home next to John Houston's home in Puerto Vallarta, Mexico where the house staff took us diving for fresh shrimp to indulge in ceviche (and when I passed out and saw death before me, it was at that moment that I realized my deathly allergy to shrimp and all things shellfish).  Sadly, I haven't touched shellfish since.

In San Francisco, I ventured to the famous Fisherman's Wharf and endulged in authentic S.F. sour dough bread and rich chocolate freshly made from the Italian chocolatier, Ghiradelli's in Ghiradelli Square.

Sourdough bread from the streets of San Francisco

Ghiradelli's famous hot fudge sundae from the Chocolate Shop in San Francisco on Fisherman's Wharf

In California I discovered fresh strawberries the size of my palm, avocados as creamy as butter, fresh chunky guacamole, enormous chimichangas and REAL Mexican food (other than tacos) served in restaurants you'd normally think to avoid from the looks of the buildings' exterior.  At the exclusive "The Cellar" restaurant I discovered forward-thinking and creative ways to enjoy after-dinner coffee filled with unusual liquor combinations that I'd never heard of before (they kindly shared the recipe with me too).

The Cellar in Fullerton since 1970, is still extraordinary 52 years later.

Order their signature liquor-laced after-dinner coffee . . . you'll thank me.

I bit into my very first Veal Saltimbocca.  I embarked on the 'new' California pizzas.  The "golden state" is also where I first tasted "Mu Shu Pork" and authentic Chinese food made table-side in San Francisco's Chinatown instead of the old stand by of chop suey from a can.  I even dined in (what I miss terribly) old-fashioned steak houses where a REAL Caesar salad was made table-side while sitting in leather booths with velvet wall-papered walls in darkly lit, smokey rooms with old Italian crooner music being played from the piano bars (think Sinatra, etc).  Back then even I smoked and no one seemed to mind the aroma in restaurants . . . how far we've come!

The food just seemed to be incredible everywhere in California!

Mu Shu Pork with plum sauce and wraps from Chinatown, San Francisco

my favorite Chinese dish ever since my first bite!

You get the picture, I'm sure!

Yes, California was fun when it came to the foodie scene and played a big part of my cooking evolution.  But that life ended, I moved on to Scottsdale, Arizona and the California food memories are with me to this day.

Among those memories, are the cookbooks that I collected from California, many of them out of print and grabbing very expensive prices among collectors.  Take for example, Vincent Price's "A Treasury of Great Recipes" (you remember him, don't ya?  All of those cheap Edgar Allen Poe scary midnight movies and from Michael Jackson's "Thriller").  Yea, believe it or not, he was a highly respected culinary chef extraordinaire!  The cookbook cost $75 back in the 80's . . . who knows what it would go for today if you can get your hands on a copy.  Other cookbooks that I cherish today include:  "The L.A. Times California Cookbook", "The San Francisco Chronicle Cookbook", "California Sizzles", "Chez Panisse Cafe Cookbook", "Moosewood Cookbook", and "The California Heritage Cookbook".  And although she's not from California, it is where I bought and delved into my Julia Child and Company cookbooks to learn more about the art of French cooking techniques and at that time prepared my very first Steak Diane.  This recipe was one of the first that I taught my kids and that propelled them into their joyous love of cooking.

From those cookbooks I found inspiration for this incredible grilled chicken recipe.

It's so easy, it's stupid.

And it always leaves you happy, happy!


Grilled Basil Buttered Chicken 

Grilled Chicken

4 chicken breasts, boneless and skinless
1/2 cup melted butter
2 - 3 Tbsp. garden-fresh basil, chopped
Sprinkle of my favorite go-to 'trinity' seasonings:  Mrs. Dash (for chicken), Nature's Seasons, and Accent

Basil-Butter Sauce

3/4 cup melted butter
2 Tbsp. garden-fresh basil, chopped
2 - 3 Tbsp. Parmigiano-Regiano, finely grated
1/2 tsp garlic powder
1/2 tsp. freshly ground sea salt
1/8 tsp. freshly ground black pepper

Sprinkle the chicken with your favorite chicken seasonings (mine is listed above:  my go-to 'trinity' for everything I grill).
Melt butter.
Blend in basil.
Brush the chicken breasts with basil-butter mixture.
Grill chicken breasts about 8 minutes on each side depending on how large they are (we select large sized chicken breasts) and how well-done you like your chicken (we like our moist and not dry).
Continually baste chicken with any remaining mixture while grilling to keep them ultra-moist and super flavorful.
Prepare Basil-Butter Sauce by combining all ingredients.
Serve grilled chicken breasts with the basil-butter sauce at the table for guests to top on their own.

Serve with fresh, thickly-cut Italian bread to dip into the basil-butter sauce and/or mop up what is on the plate.

lather the first basil-butter sauce on the chicken breasts, using the pool of sauce left over to continually baste during the grilling process to keep the chicken moist and flavorful

prepare the second velvety butter sauce with basil, garlic, and parmigiano cheese.  
drizzle this sauce on top of the grilled chicken and pass around to your guests
also great for dipping some fresh, thick-cut Italian bread

after a bite the juices of this super-moist grilled chicken drip onto the plate

Mangia!

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Italian Cheesy Tomato Pie with Buttermilk Biscuit Crust!!

With fresh, home-grown tomato season in full gear, we've been harvesting tomatoes by the bushel on a daily basis (that is my husband has done it all lately).  OK, I admit, I do over-plant!  Because you just never know how many plants will make it this far into the summer in these intensely hot last few months.

Sadly I haven't been in my beloved gardens for 3 weeks now since my back surgery . . . and I'm agonizing over it!  My husband just finished canning 21 half pints of salsa (I held the jars for him), plus we've enjoyed oodles of BLT's (bacon, lettuce, and tomato) sammies, and Caprese salad appetizers.  I even tried an Italian Rustic Pie last month (that I saved the extras to re-heat for some alfresco lunches this fall) that was very tasty.

So what's next with all of these tomatoes?

Gazpacho?  Nah, made that last summer for my mom, and although it was quite good, it's not my favorite soup and my husband won't even touch it.

Tomato Basil Bisque?  Sure, I'll make another batch of this incredible soup for those days when we need a good soup to warm the bones.

Marinara sauce?  Maybe, not sure, since we prefer Bolognese over marinara sauce.

It's not a big deal because the amount of recipes to use these gorgeous red orbs are as endless as my harvest of tomatoes.  So today I ultimately decided to create my own ooey, gooey, cheesy version of an Italian flavored tomato pie.

Instead of a store-bought pie crust, I used a 'buttermilk biscuit' pie crust.  And yes, my husband prepared the crust for me which he kindly requested that he be recognized for his contributions.  Recognition given sweetie!  The crust was perfect, light, and flaky!   All I did to amp up the crust a bit was to add a teaspoon of dried Italian seasonings.  Mmmm, it made a nice difference!

This recipe is so fabulous that it's the only tomato pie that I'll ever make again.  And that's a serious statement!

Herbed Buttermilk Biscuit Pie Crust

2 cups flour, plus more for covering the surface to roll dough and also for kneading the crust
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1 tsp. dried Italian seasonings
6 Tbsp. of butter, cut into small pieces and chilled
1 cup buttermilk

In a medium bowl, whisk together the flour, baking powder, baking soda, Italian seasonings, and sea salt.
Cut butter into the flour mixture.
With a pastry blender until the mixture is coarse and small pieces of butter remain.
Pour in the buttermilk and stir until incorporated.
On a lightly floured surface, with floured hands, put the ball of dough on the lightly floured surface and sprinkle with a little more flour.
The dough will be quite sticky!
Knead a few times until dough comes together and is not so sticky.
Flatten dough into a disc and wrap in plastic wrap.
Place in the refrigerator for 1 - 24 hours before rolling out.
After the dough has chilled, place the disk of dough on a lightly floured surface and roll out into an 11" circle.
Carefully pick up the dough and place in a 9 or 9-1/2" deep dish pie plate.
Trim any excess dough and blend in when folding and crimping the edges.
Place in a 350 degree oven and par bake for about 15 minutes.
Remove from the oven and set aside.

Italian Cheese and Tomato Pie Filling

1 Tbsp. cornmeal
6 garden fresh tomatoes, sliced into 1/2" slices
1 tsp. salt
1/2 tsp. pepper
1/2 cup mayonnaise (we prefer Miracle Whip)
1 cup sweet onion (Vidalia), chopped finely
2 Tbsp. fresh garlic, minced (or 2 extra large garlic cloves should do it)
2 tsp. dried oregano
10 - 12 leaves of garden fresh basil
1/2 tsp. Frank's hot sauce
4 strips thick-cut bacon or Italian pancetta, browned, and crumbled
1 cup grated 5 - 6 Italian cheese blend
1/2 cup Parmiggiano Regiano cheese, grated
1/2 cup grated or crumbled fresh Mozzarella di Buffalo
1/2 cup cheddar cheese
1/3 cup Gruyere cheese
Garden-fresh basil for garnish

Place a double layer of paper towels on a cookie sheet and layer the sliced and cored tomatoes in a single layer.
Sprinkle with 1/2 teaspoon of sea salt.
Place another double layer of paper towels over the tomato slices and repeat on another cookie sheet with any remaining sliced tomatoes.
Sprinkle with another 1/2 teaspoon of sea salt.
Cover with double layer of paper towels and let sit for 30 minutes.
THIS IS AN IMPORTANT STEP NOT TO ELIMINATE:  The salt draws the moisture out of the tomatoes and helps prevent the tomato pie from being a soggy mess (which many tomato pies are!).
Prepare and bake the buttermilk biscuit pie crust according to directions above.
Sprinkle cornmeal on top of baked buttermilk pie crust.
Mix all grated cheeses together in a bowl.
Remove 1 cup of blended cheeses and set aside for later for final topping.
Layer 1 cup of cheese blend on top of crust.
Layer half of the sliced tomatoes.
With the remaining cheeses, in a large bowl, blend cheese with mayonnaise, chopped onions, minced garlic, hot sauce, oregano and basil, and some salt and pepper.
Layer this cheese-mayo-herb mixture over the first layer of tomato slices, leaving one inch open from the edge of pie so that tomatoes can peek out.
Next place a second layer of tomato slices over the cheese-mayo-herb mixture.
Sprinkle crumbled pancetta or bacon on next.
Sprinkle the saved cheese blend on top that was set aside previously, for the third and last layer of cheese.
Bake in a 350 degree oven for 30 - 40 minutes or until the cheeses are bubbly and golden brown!
For the last 10 minutes, I cover the edges with aluminum foil and turn the oven on broil.
Keep a very close eye on the oven when broiling so the golden brown color is achieved on the cheese, yet does not burn and turn brown/black.
Let the tomato pie set for about 15 - 20 minutes so the cheeses harden a bit; but it's also great all ooey and gooey when served hot!

Serve with garlic-butter bread.

Herb buttermilk biscuit pie crust; I like a more rustic look rather than perfect crimping of the edges

It's imperative to allow the juice to drain out of the tomatoes!

Two layers of beautiful summer colors:  ruby red tomatoes with brilliant green basil

Lots of crumbled, browned pancetta or thick-cut bacon scattered before the last layer of cheese

Three layers of cheesy goodness!

Layering on the Italian cheese love in a wonderfully thick amount

Leaving an inch from the edge without cheese allows the pretty red tomatoes to peek out to tempt the tastebuds!

 If there is any liquid still coming from the tomatoes after you cut into the pie, take a paper towel and soak it up while setting the pie pan on a slight angle so the liquid pools easily for you to soak up.

You must do this so that the biscuit crust does not get soggy.

This slice was cut one day later, so you can see how the cheese sets firmly.

Just look at that thick buttermilk biscuit pie crust  . . . and perfectly flakey from pre-baking!

Three layers of flavorful cheese with two layers of thickly cut tomatoes!
Garnish with crumbled bacon and minced basil leaves.

Jump in and enjoy!

Now that's an Italian Cheese Tomato Pie!

Mangia!

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