Author: nathalieskitchen

I've been cooking for almost 30 years now, I learned from both of my parents. Growing up in Thailand in the 1970's was challenging when we wanted to eat western food. There was not a lot of places to get American ingredients so we made everything from scratch. My memories of making homemade sauces, baked goods, peanut butter, yogurt, etc is still very vivid today. When my family moved to American in the 80's we opened up a Thai restaurant and I was cooking by myself in the kitchen as a young teenager. Cooking has always come naturally to me and I love to experiment with food. Over the last 20 years I've been throwing small and large dinner parties for my friends. I enjoy watching people eat my food and I spend a lot of love and care making it for them. I hope to share some of my ideas and recipes to all of you.

Creamy Vegetable Soup with Pancetta

On November 2, 2015 By nathalieskitchenIn Brunch, Easy Dinners, soup, Vegetables1 Comment

I didn’t feel like going to the grocery store yesterday so I rummaged through the pantry to make dinner and decided to make soup with what I had. This was super easy to make and delicious! You can add or take out anything you don’t like.

Creamy Vegetable Soup with Pancetta

Servings: 8-10
Difficulty: easy
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Ingredients:

4-5 stocks of celery (chopped)
1/2 stick of butter
3 carrots (chopped)
1 sweet onion (chopped)
1 handful of parsley (chopped)
3-4 peeled potatoes (I used baby dutch yellow potatoes) (cubed)
1 package of cubed pancetta or 5 strips of bacon
1 cup of cream
1 cup of your favorite cheese (I used sharp cheddar)
Salt and Pepper

Directions:

In a large pot melt the butter, pancetta and chopped onions together
Add celery, carrots, parsley and stir for a couple minutes
Add chicken stock
Add potatoes
Bring to a boil and cook until cooked (soft)
In a food processor take 1/3 of the soup mixture and pulse until almost smooth. Place in bowl and continue with the rest of the soup
Return into the pot and bring back to a boil
Add cream, cheese and salt and pepper to taste
Serve with crispy bread or sandwich

Cheesy Potato Casserole

On November 1, 2015November 1, 2015 By nathalieskitchenIn Brunch, dinner, VegetablesLeave a comment

I’ve been making this dish for almost 25 years. To all my healthy eaters out there, this is not a dish you would admit to eating but it could be your dirty little secret to enjoy. This is my go to dish for any potluck, holiday meal or a side dish to a great steak. The most important thing to remember is to use high quality cheese. Don’t skimp and use cheap cheese! You can use whatever flavor combination you like it doesn’t have to be what I used.

Cheesy Potato Casserole

Servings: 8-10
Difficulty: easy
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Ingredients:

2 lbs (bags) of refrigerated hash browns (you can find these typically next to the eggs in the grocery store. If you can only find frozen, let them thaw first)
1/2 stick of good quality butter
1/2 sweet onion (chopped up)
2 tablespoons of chives (chopped up)
1 pint of organic sour cream (don’t use light)
1 cup of sharp good quality cheddar cheese (shredded)
1 cup of gouda cheese (shredded)
1/2 cup parmesan cheese (shredded)
1/2 cup Jarlsberg cheese (shredded)
1/2 cup of Le Gruyere cheese (shredded)
1/2 teaspoon salt
1/2 teaspoon pepper
1 can of campbell’s cream of mushroom soup (you can use cream of chicken if you want)
1/2 bag of any plain potato chips (crushed)

Directions:

Preheat the oven to 400
Spray casserole dish with non stick oil
In a medium pan heat the butter and onions together and cook until soft
Add mushroom soup and mix well
Add all cheese and mix well
Add sour cream and mix well
Add salt and pepper
Add chives
In a casserole dish dump the hash browns in and mix in the cheesy mixture
Mix well and pat down into pan
Top with potato chips
Bake for 1 hour until golden brown and hot

Thai Spicy Beef Salad – Nam Tok

On October 29, 2015October 28, 2015 By nathalieskitchenIn Asian Party Food, beef, Salads, ThaiLeave a comment

There are a few different kinds of Spicy Beef Salad you can order in Thailand. This version is like the sister of the popular dish “Laab” which is made with ground chicken. Nam Tok is a northeastern Thai dish typically served with sticky rice and fresh vegetables. I chose to make mine without either but instead adding cucumber and tomatoes to the base.

Thai Spicy Beef Salad - Nam Tok

Servings: 2-3
Time: 30min
Difficulty: easy
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Ingredients:

1 or 2 high quality cuts of organic beef (NY Strip or Fillet Mignon)
3 tablespoons of fish sauce
4 tablespoons of lime juice (less if you don’t like it as sour)
1-4 fresh Thai chilis cut up
1 tablespoon of roasted dried chili’s
1/4 cup of cut green onions (the entire thing)
1 tablespoon of toasted rice
1-2 teaspoons of sugar (to taste)
1/2 red onion sliced thin
Cucumber
Tomatoes
Lettuce (optional)
Cilantro and Mint (optional)

Directions:

To make the toasted rice, you can use any asian rice. Toast the rice over medium heat in a frying pan. Move the rice around so it doesn’t burn, the rice should be brown (not black). Place in food processor until a course powder.

In a medium bowl combine the fish sauce, lime juice, chili’s, sugar, and onions. Set aside while you grill the beef.
Grill steak to how you like to eat it and let it rest for 10 minutes
Slice into thin pieces and mix with the dressing
Pour over sliced cucumbers, tomatoes and lettuce

Thai Green Curry with Chicken

On October 28, 2015 By nathalieskitchenIn Chicken, dinner, Thai1 Comment

I’ve been cooking Thai food for almost 30 years and one of my go to dishes is green curry. I don’t have time make the paste from scratch so I opt to make it with canned paste. If you sauté in heated peanut oil it helps bring out the flavor and wake up the spices.

Typically this is made with two types of Thai Eggplant, one that is shown in this recipe and the other that looks like peas. I had some fresh yellow squash I picked up from the farmers market that made the curry more colorful and tasted great!

Thai Green Curry with Chicken

Servings: 6-8
Time: 1hr
Difficulty: medium
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Ingredients:

1 tablespoon of peanut oil
1 can of green curry paste (I prefer Maesri brand)
1 can of coconut milk
1-2 Kaffir lime leaves
Large handful of Thai Basil (remove from stems)
3 cups of fresh chicken broth
1-2 tablespoons of sugar or palm sugar
1 tablespoon of fish sauce (or more if you want it saltier)
1 package of organic chicken tenders
1 can of bamboo shoots (I prefer Chaokoh brand)
10-15 Thai eggplant
2 yellow squash

Directions:

In a large pan or dutch oven heat the peanut oil and add the entire can of green curry paste (a little less if you don’t like it too spicy)
Sauté for 1-2 minutes
Add coconut milk and stir until combined with curry paste
Add Kaffir leaves and a handful of basil
Add fresh chicken stock
Add sugar
Add fish sauce
Add chicken
Bring to a boil and let chicken cook until no longer pink
Add bamboo shoots, eggplant and squash
Bring to a boil then reduce heat to simmer for about 30 minutes
Serve over rice or rice noodles

Thai Eggplant, bamboo shoots and yellow squash

cut Thai eggplant into quarters — Cut Thai eggplant into quarters

Thai Glass Noodle Stir Fry with Vegetables – Pad Woon Sen

On October 27, 2015October 27, 2015 By nathalieskitchenIn Asian Party Food, Thai, VegetablesLeave a comment

Recently I’ve discovered that glass noodles are very low in calories and a great diet food. These noodles are quick to make and your kids will love it!

Thai Glass Noodle Stir Fry with Vegetables - Pad Woon Sen

Servings: 4-6
Time: 25min
Difficulty: easy
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Ingredients:

4 bundles of Chinese vermicelli noodles
1 cup of chopped green beans
2 carrots (mandolin sliced into ovals)
1 small sweet onion
3-4 chopped pieces of garlic
1 handful of beansprouts
2 tablespoons of golden mountain soy sauce
1 tablespoon of thin soy sauce
1 tablespoon of sweet black soy sauce
1 teaspoon of fish sauce
pinch of pepper
2 eggs
1 tablespoon of peanut oil

Directions:

In a medium saucepan bring 4 cups of water to a boil
Turn off heat and add the noodles
let soak for 3 minutes and make sure all noodles are submerged into the water
Remove and drain and cut with kitchen scissors into small pieces and set aside
In a large pan or wok heat peanut oil
Add garlic and onions and stir for 1 minute
Add beans and carrots and stir for 3-4 minutes
Add noodles
Add all sauces and pepper
Stir well until all combined
Make an area in the pan clear of all noodles and crack 2 eggs and scramble them until it almost looks like scrambled egg and add then mix through the noodles
Add bean sprouts and cook for another 2 minutes stirring and mixing well
Serve immediately

Fish Sauce, Golden Mountain Sauce, Thin Soy Sauce, Thick Sweet Soy sauce — Fish Sauce, Golden Mountain Sauce, Thin Soy Sauce, Thick Sweet Soy Sauce

Arugula Salad with Tomatoes and Pine nuts and Dijon Dressing

On October 26, 2015 By nathalieskitchenIn dinner, Salads, VegetablesLeave a comment

I make Arugula salad almost every night. I find that this is such a great complement to many savory dishes I make, due to the pepperiness to the arugula. You can add any other vegetable you want, it’s so simple.

Arugula Salad with Tomatoes and Pine Nuts

Servings: 4
Time: 15min
Difficulty: easy
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Ingredients:

1-2 handfuls of washed fresh baby arugula
Tomatoes (any kind you want chopped up)
1/4 cup of pine nuts
1/4 cup of shaved parmesan cheese

Dressing:

1/2 cup red wine vinegar
1 teaspoon of Dijon mustard
1/2 cup of olive oil
salt and pepper
1/2 teaspoon of honey

Directions:

In a medium size bowl mix all salad ingredients together
In separate bowl, mix red wine vinegar, mustard, honey, salt and pepper
Add olive oil and whisk until combined
Drizzle over salad and toss

Quiche Lorraine

On October 26, 2015October 26, 2015 By nathalieskitchenIn Appetizers, Breakfast, Brunch, PiesLeave a comment

This is a delicious easy main dish you can serve for brunch or dinner. Pair with a nice arugula salad with tomatoes, your guest will ask for a second helping!

Quiche Lorraine

Servings: 8
Difficulty: medium
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Ingredients:

4 jumbo organic eggs, slightly beaten
1 cup of heavy cream
1 cup of half and half
1/4 cup of sweet onion finely chopped
2 tablespoons chopped chives
1 package of thick bacon
3/4 cup of grated Jarlsberg cheese
3/4 cup of baby swiss cheese
1/4 cup of finely grated parmesan and romano
1/2 cup of Le Gruyere cheese
1/4 teaspoon of fresh nutmeg
1/4 teaspoon salt
1/2 teaspoon pepper
1 unbaked pie dough
1 9inch deep dish pie pan

Directions:

Preheat oven to 450 degrees
Prepare the pie dough into the pie pan and set aside
Chopped raw bacon into small pieces and cook in a skillet until crispy, drain on paper towel and set aside
Drain bacon fat out of the skillet but leave 1 tablespoon
Sauté the sweet onions until soft and translucent, remove and drain on a paper towel
Place the bacon evenly on the bottom of the pie pan
Sprinkle onions and chives on top
In a large bowl slightly beat the eggs
Add cheese, nutmeg, salt and pepper
Mix together and pour into pie shell
Bake in oven at 450 for 15 minutes
Reduce heat to 350 and bake for about 45 minutes longer until cooked into the center.
Let cool for 1o minutes and serve

Garlic Truffle Edamame

On October 22, 2015October 22, 2015 By nathalieskitchenIn Appetizers, Asian Party Food, VegetablesLeave a comment

This is one of my favorite dishes I order at our go to sushi place. I needed to eat this more on a regular basis so I experimented at home with this recipe. It is so easy to make and you can adjust the taste to your liking by just adding more of each ingredient if you want, you can’t go wrong!

Garlic Truffle Edamame

Servings: 4
Difficulty: easy
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Ingredients:

1 bag of frozen (not cooked) Edamame
1/4 cup of soy sauce (I use low sodium)
1/4 cup of Ponzu sauce (I prefer Mizkan brand)
1 tablespoons of Chili Oil (you can use less or more depending on spice profile)
1 tablespoon of black truffle oil
4-5 cloves of finely chopped garlic

Directions:

In a medium bowl mix all the sauces and garlic together and let sit for 30 minutes on the counter to marinate.
Steam Edamame per the instructions on the bag and then add to the sauce mixture.
Stir well and serve hot!

Garlic Mashed Potatoes with Chives

On October 18, 2015 By nathalieskitchenIn VegetablesLeave a comment

I love mashed potatoes but I don’t eat them often. While taking the class on pumpkin and pork stew, our teacher taught us this very simple recipe for amazing potatoes. I think I’ll make these for thanksgiving this year!

Garlic Mashed Potatoes with Chives

Servings: 4
Difficulty: easy
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Ingredients:

3 pounds of Golden Yukon potatoes
8 oz of heavy cream
4 oz of milk
20 pieces of garlic (pealed)
1 tablespoons of chopped fine chives
1/2 stick of butter
1 sprig of thyme

Directions:

In a sauce pan, simmer the milk, cream, thyme and garlic pieces for 45 minutes until the garlic is soft. Mash the garlic into small pieces or push them through a wire strainer and add butter and a pinch of salt.
In a steam pot add potatoes and steam until soft (about 20 – 25 minutes). Steaming will make the potatoes less watery and fluffy.
Remove potatoes and push through a ricer into a bowl. (this is important)
Add the milk mixture and blend well.
Add chives and mix thoroughly
Add more salt or milk if needed for taste and consistency

Pork and Pumpkin Stew

On October 18, 2015 By nathalieskitchenIn PorkLeave a comment

I’ve always wanted to cook with pumpkins in a savory dish rather than just pumpkin pie, so last Sunday I attended a technique cooking class at Williams-Sonoma. Wow is this recipe delicious! It is perfect for cold weather day, or in my case cold air conditioning day.

I made my own chicken broth and chicken demi-glace. I also used pork tenderloin instead of pork shoulder. I only cooked in the oven for 1.5 hours instead of 2.

Pork and Pumpkin Stew

Servings: 6
Time: 3hours
Difficulty: medium
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(recipe courtesy of Williams-Sonoma)

http://www.williams-sonoma.com/recipe/pork-and-pumpkin-stew.html)

Ingredients:

2 lb. boneless pork shoulder, cut into 1-inch cubes
Kosher salt and freshly ground black pepper, to taste
3 Tbs. olive oil
1 yellow onion, diced
1 1/2 tsp. minced garlic
1 tsp. minced fresh ginger
2 tsp. chicken demi-glace
2 tsp. tomato paste
3/4 tsp. ground cinnamon
1/4 tsp. ground coriander
1/8 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
1/4 tsp. red pepper flakes
1 1/2 Tbs. cider vinegar
3 Tbs. applesauce
9 oz. canned diced tomatoes with juices
1 lb. peeled and diced (3/4-inch dice) pumpkin or winter squash, such as kabocha
2 tsp. chopped fresh sage
4 tsp. chicken stock concentrate mixed with 2 cups water, or 2 cups chicken stock

Directions:

Preheat an oven to 325°F.

Season the pork with salt and black pepper. In a 3 1/2-quart Dutch oven over medium-high heat, warm 2 Tbs. of the olive oil. Working in batches, brown the pork on all sides, 8 to 10 minutes per batch. Transfer to a plate.

Reduce the heat to medium and warm the remaining 1 Tbs. olive oil. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, ginger, demi-glace, tomato paste, cinnamon, coriander, nutmeg, cloves and red pepper flakes. Cook, stirring constantly, until fragrant, about 1 minute. Add the vinegar, applesauce, tomatoes with their juices, pumpkin, sage, stock and pork. Bring to a boil and season with salt and pepper. Transfer the pot to the oven and cook until the pork is fork-tender, 2 to 2 1/2 hours.

Serve the stew over mashed potatoes, see my recipe under “vegetables”.