We made this last year. I liked it, but haven’t gotten around to making it again. I thought the salad was fine, but we had it in tacos. Because I make everything a taco eventually 
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That dish was terrific when I had it at The Slanted Door. It’s been in the Ferry Building for years but I think it closed. He has other restaurants outside the City.
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When I was making the salad dressing, I did pause a moment at 2 teaspoons of sugar in the dressing. I wish I had listened to my immediate instinct. Yours looks beautifully caramelized. Tacos are never a bad idea.
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Thanks! I’d forgotten about the crispy skin bits in this recipe, too! I think it helped add texture and pull everything together.
I was lazy and skipped that part, and I know I would have loved it.
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Read Charles Phan’s Wiki, very interesting
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This is how I was taught to handle Rice Papers.
We would do them at Catering Events en Mass. Dip one at a time, lay on Counter till you have 5, go back to the first one, fill and roll, on to the next, repeat ad nauseam.
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Bump
Bò Kho-style Mushroom and White Scarlet Runner Bean Stew - p. 224-225
I haven’t been cooking as much from this book as I would have liked this quarter, but I made this recipe for some lunches. I swapped in some scarlet runner beans that I cooked from dry for the canned cannellini beans she calls for. I think it worked out well for the recipe, as I find them “meatier” than white beans. That being said, the overall flavor of the recipe, with the lemongrass, five spice, extra star anise, and cayenne does evoke Bò Kho. And the Maggi seasoning called for adds some backbone to the broth.
You start by soaking some shiitakes. The soaking liquid will be a base for the broth you cook the stew in. I separately soaked some dried wood ears (not called for), because I like them and had them. When the mushrooms are done soaking, stem and halve them (I sliced the wood ear) and toss with the Maggi. Saute some fresh cremini and set aside with the dried 'shrooms.
Saute up your aromatics in oil (shallot, ginger, lemongrass, and garlic). Add spices (five spice, cayenne, star anise, and a bay leaf). Let that bloom. Add all your mushrooms, some tomatoes, carrots, some fish sauce (vegan or otherwise…I suppose you could also use more Maggi or soy sauce if you don’t have this), and the mushroom soaking liquid. I also had some green beans to use up (not called for) and added them here. Boil, reduce to a simmer, and cook until the carrots are tender.
She tells you to fish out the star anise at this point (just to make your life and your diners’ life easier), add your cooked beans, and cook about 10 minutes more. Then let it rest for another 10 minutes or so to “let the flavors develop”. See if you need to thin the broth or season with more fish sauce/Maggi. Then add a bunch of fresh herbs (Thai basil, cilantro, mint, etc.) and serve. I think I made rice to go with this, but you could certainly also serve it with a crusty baguette.
This was very good, so if you are looking for a place to jump into this book as we head into cooler weather, give this a try!
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Which book is this in? Looks and sounds perfect for fall.
Ever-Green
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Yes, Ever-Green! Sorry!
The stew is very worthwhile, I think!
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Please come join us to nominate books for next quarter
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Reporting threads for next quarter are up:
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