When it comes to food and drink, HG is a true multi-cultural internationalist. Witness yesterday’s pleasures. Lunch was Chinese: Congee (rice porridge with mushrooms). Pre-dinner cocktail was Mexican: Tequila, Agave nectar, lemon juice. Dinner was Vietnamese-Thai (BSK’s inventive variation on Vietnamese pho enriched with shredded chicken from a leftover spatchcocked bird and Thai rice noodles). Drank Nero d’Avola wine from Italy. Dessert was Franco-American: Chestnut puree from France topped with supermarket Reddi-Whip. After dinner drink was All-American: Kentucky bourbon whiskey.
Nothing is more flavorless than un-seasoned, raw ground chicken. However, it is the basis of a great soup cooked by BSK last night. The inspiration was the Thai soup, tom kha gai. BSK did a lot of chopping and grating (ginger, garlic, cilantro, jalapeno pepper). Mixed the ground chicken with these ingredients plus fish sauce and salt. Then, BSK formed the mix into small balls and then browned them on all sides. These were placed on the side, as BSK prepared the soup: ginger, garlic, peppers, and cilantro were sauteed until soft. Chicken broth, coconut milk and fish sauce were then added and heated to a lazy boil. Chicken balls went back into the pot and the soup simmered for ten minutes more. With the heat turned off, a handful of baby spinach and lime juice was added, The soup was served over bowls of rice and garnished with chopped cilantro and a lime wedge. Great dish (when BSK makes it again, HG will help with the chopping and grating). This dish was suggested by Gifted Daughter Lesley R. who told BSK that BSK would love it despite BSK’s antipathy toward coconut. Lesley was right. The dish demolished BSK’s coconut milk distaste. Meanwhile, Rhode Island has its first case of coronavirus. As communication director of the state’s largest health care provider, Lesley is busier than ever in responding to media inquiries, etc., etc. HG/BSK are confident she’ll cope.
