Tuesday, August 9, 2011

World Culinary Odyssey - Our First Journey

Last Sunday evening marked our first World Culinary Odyssey event for this year's Vermont Festival of the Arts. The itinerary was Thailand. Thanks to Gaylord Farm for this week's tremendous CSA basket used in the preparation of this menu. Great veggies make our task much easier and the outcome more delicious! Thanks also to the Steins', Rogers', Branschofsky's and Ruane's for joining us on this adventure.

Here is the evening's menu:

Soup Course

Vegetable Forest Curry: A "thin" curry with lots of hearty vegetables - green beans, Chinese broccoli, baby corn and mung bean sprouts - in a base of red curry and galangal

Salad Course

Cucumber Salad with Peanuts and Chilies: Fresh cucumber, red onion and cilantro in a vinegar dressing spiced with red chilies and fish sauce; topped with roasted peanuts

Main Course

Spicy Beef Curry: Strips of blade steak in a base of green curry and coconut milk, with Thai eggplants, onions and a touch of lime; garnished with fresh basil and cilantro
Yellow Seafood Curry: Fresh shrimp, clams and marlin loin in a base of yellow curry and coconut milk, with green beans and bamboo shoots; garnished with cilantro and marinated chilies
Stir-fried Cauliflower and Green Beans: Fresh veggies stir-fried with garlic, turmeric and fish sauce; garnished with spring onions and a drizzle of lime juice
Steamed Jasmine Rice


Dessert Course

Homemade Selections du Jour: Lime souffle cake, Belgian bliss, espresso semifreddo or pound cake with fresh blueberries and cream; freshly-brewed coffee or tea

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