Blog Post: Turning (Trimming) Globe Artichokes
Judy Rogers said it before me: choose artichokes as you would flowers- make sure they look freshly picked and young, still about to blossom rather than spent and loosely formed. Hold the petal head in your hand and squeeze. It should sound crunchy. And feel heavy for its size.
Blog Post & Recipe: Fennel Gratin
Fennel is the most wonderfully versatile vegetable. You can slice raw fennel thin and serve it with a little shaved Parmesan for a crisp salad. Or you can plop it in the oven with a little balsamic and roast it until it gets sweetly caramelized. Fennel has a special affinity for Parmesan, and in this simple gratin fennel wedges are tossed with breadcrumbs, Mozzarella and Parm, and baked until golden brown.
Blog Posts & Recipe: Pad Thai Recipe (ผัดไทย) - Part Five: Making Pad Thai (This is the final part of the series. The other four parts are linked in the post.)
The immediate goal of this series is to facilitate you in creating the version of Pad Thai which I like, using the ingredients and method commonly employed by street vendors in Bangkok, my hometown. But that's just to get you started; it's not the ultimate goal. Eventually, you will want to get to a place where you can move the noodles around in the pan with the spatulas and know just how much longer it will take for them to cook, how often to stir them, whether the heat is too low or the evaporation rate is too high, how to season it, etc.
In other words, the ultimate goal is for you to know how to make Pad Thai which is different from how to follow a Pad Thai recipe.
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