hey all!!

I know this is extremely late - and I'm so sorry - but better late than never, right?  

So the culinary challenge this month is {insert drum roll}...

~~~ Lebanese ~~~

Hope you are as excited as we are!  If not, we can change it!

Let me know when will work best for everyone.  We are open {so far, anyway!} to times, but probably better sooner than later in the month?  Let me know what days and times work best for you.  Friday or Saturday evenings are probably best for us {maybe the 23rd or 24th} - but we are open.  

Green Curry Paste- makes about 1 C

adapted from the best, most complete and delicious Asian cookbook I've ever seen or used: The Complete Asian Cooking Companion: the Indispensible Reference Guide to Asian Ingredients, Equipment, Recipes, Tips, and Techniques by Vicky Liley

• 2 t coriander seeds
• 1 t cumin seeds
• 1 t black peppercorn
• 1 t salt
• 6 thin slices fresh ginger, chopped
• 2 stalks lemongrass, white part only, peeled and chopped (or substitute 2 T lemon peel)
• 2 t chopped kaffir lime zest (or regular lime zest)
• 15 cilantro stems, pull off and keep the leaves--or about 1/4 C cilantro leaves
• 1/4 C shallots, preferably pink
• 2 large cloves garlic
• 2 t dried shrimp paste
• 1 t ground turmeric
• 40 fresh, small green chilies, stems removed, seeds NOT removed for proper spice (if you insist upon a mild curry, then remove the seeds. But you're missing out, really.)
• 2 C loosely packed fresh sweet Thai basil leaves (or other basil leaves)

1. In a small dry frying pan over med heat, separately toast each spice, stirring constantly, until fragrant (no more than 90 seconds). Dry spices are easily burned, so be careful. If you burn, throw away. It will make the entire paste bitter.
2. All ingredients go into a food processor. Pulverize til a nice paste. Keeps in the fridge for fresh for 3-4 days. Fry the paste in oil til color slightly changes (3-5 min), store the paste in cooking oil, and cover tightly; keep for up to 2 months in fridge or freeze indefinitely.

Oh, ps. Most recipes only call for a few T or 1/4 C of curry paste. This obviously makes much more than that. Either half the recipe or prepare to store it properly for later use.

Thai Sweet Sticky Rice with Mangos - Serves 8-10

adapted from the best, most complete and delicious Asian cookbook I've ever seen or used: The Complete Asian Cooking Companion: the Indispensible Reference Guide to Asian Ingredients, Equipment, Recipes, Tips, and Techniques by Vicky Liley

4 C sticky (glutinous) rice-- I like to use the small grain sweet rice available at Asian markets
2 C coconut cream (not milk)
1 C granulated white sugar plus 2 T extra
1/2 t salt plus pinch extra
1/2 C coconut milk
2-3 fresh mangoes (I like more since they are so awesome), peeled, cut from pit, and thinly sliced
1 T sesame seeds, optionally lightly toasted to enhance flavor (careful not to burn if toasting)

1. Put rice in a large, deep bowl and add water to cover by 2 inches. Soak over night (or for a minimum of 3 hours).
2. Drain. Pour rice into a conical bamboo steamer or steamer basket lined with cheesecloth (optional--I don't think it always makes things easier. I prefer not to use it, actually, but they recommend it, so I'll put it here). Set basket over a steamer pot filled with boiling water. Basket should fit snugly deep inside the pot, but not touch the water. Cover rice, then steam until grains are tender, about 20 minutes.
Halfway through the cooking, toss the rice so it is upended (not as easy as it sounds). It should already be forming into a cohesive ball at this point.
3. In a large bowl, stir coconut cream, sugar, and 1/2 t salt. Add hot rice, stirring until grains are well coated. Let cool to room temperature (do not refrigerate. the rice will harden). The rice will absorb all the coconut liquid. stir occasionally. Alternatively, you can eat the hot rice as soon as it is mixed in the liquid before it "sets" and absorbs completely. This is my husband's favorite way to eat it.
4. Meanwhile in a small bowl, combine coconut milk, extra sugar and a pinch of salt.
5. When ready to serve, divide sticky rice among individual serving bowls. Lay mango slices on top of sticky rice. Pour coconut milk mixture over mangoes and sprinkle with sesame seeds.

note: if fresh mango is unavailable, use canned mango, drained, or slices of banana.