Mortar and Pestle
A utensil, usually made from porcelain, metal, or wood, that is used to crush or grind such foods as herbs or spices. Usually sold as a set, the mortar is a small bowl and the pestle is a small cylinder with a club-shaped end.
Thai Curry Paste
The master recipe makes a red curry paste, using dried red chiles. For green curry paste, see the variation at the bottom. Thai curry paste is traditionally made using a sturdy granite mortar and pestle , but a food processor works fine. This curry paste will have a softer texture than the ...
Spicy Green Papaya Salad
For this Thai classic, Andy Ricker uses a mortar and pestle to pound crunchy raw green beans with a piquant mix of chiles, garlic, fish sauce and lime juice. He then tosses in crisp strips of unripened papaya.
Fusilli with Feta & Lemon-Caper Pesto
The idea here is to make a tangy, lemony pasta sauce with feta and a few pantry staples. You can make it in the time it takes to cook the pasta. I use a large Japanese mortar and pestle for the sauce--it takes about 5 minutes of pounding--but a blender is even faster.
Thanksgiving Leftover Special: Tom Turkey Kha Gai
One of the great blessings, and curses, of Thanksgiving is leftover turkey. The next day it’s great reheated, or made into sandwiches, but by Day 3 you want something that tastes like not turkey. That’s where this spicy Thai coconut soup recipe comes in. This is my take on Tom Kha Gai, and as usual I make no claim as to its authenticity. I do know it tastes amazing to me, and will make you forget you even roasted a turkey. There’s lots of everything going on here, so be prepared to adjust radically to your tastes. It should be fairly spicy, sweet, sour, and salty, all at the same time. If you can, see if you find galangal, or galanga root, as it's sometimes called. It looks like a thin-skinned ginger, with a sort of similar flavor, although people that make this soup for a living will say it's much different and far superior. I decided to use ginger, since that's what the majority of my audience will use, but I thought it was worth mentioning, in case you live in an area where this rhizome is available. As far as the chili oil goes, all I did was mash together a couple tablespoons of sambal with twice as much vegetable oil with a mortar and pestle . Once it settles, the gorgeous, red oil rises to the top, and you’re ready to drip. I hope you have a great Thanksgiving, and that some of your leftover turkey finds its way into this delicious soup. Enjoy! Ingredients for 4 serving: 6 cups turkey or chicken broth 3” piece ginger, sliced thin 2 stalks fresh lemongrass, bruised and sliced kefir lime or lemon leaves, sliced 2 tbsp cilantro stems 1/2 tsp chili flakes, or to taste Simmer for 15 minutes Add: 1 pound cubed turkey or chicken 1 cup little mushrooms 2 tsp sugar 2 tbsp. fish sauce 1 (13-oz) can coconut milk 1/4 cup lime juice 1/4 cup green onion 2 tbsp chopped cilantro leaves Chili oil, cilantro leaves, and lime wedges to garnish
Dinner Tonight: Budget-Friendly Beef with Burgundy Mushrooms
standard yellow onion that I had on hand. Next comes the garlic . I do not like mincing garlic, so I always use my mortar and pestle to smash the garlic into bits. I also always add a couple more cloves than the recipe calls for because I like the
Fave Ever Leftover Turkey (or Chicken): Best of the Blogs
through — step by step, with nice photos like the one above. Ground up coriander and cumin — done properly, in a mortar and pestle , which keeps in the oils automatic grinders can strip away — is a good start. Ginger root, jalapeño and some
Food Blogs We Love
Yuzu Maple Leaf Cocktail
you have it, a little secret. If you want to be more exacting than I am, grind your salt powder-fine with a mortar and pestle before proceeding. It'll incorporate more quickly into the liquids. I hope you like this as much as I do. In
poached egg, shredded radicchio and tarragon, sea salt. - smashed a few threads of saffron with brown sugar in a mortar and pestle added a bit of labneh, and used it to fill pitted dates. - spread across a shallow bowl, drizzled generously with
Spicy Lemon Coconut Sauce
s one of those things that makes just about everything you put it on (or in) better. I go about making it in a mortar and pestle , but have done it in a food processor in the past when I'm short on time. We're talking about garlic and green