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My father found this recipe by Wolfgang Puck, who says that he got this recipe from his mother. It’s really an excellent vegetable soup. Surprisingly tasty.
It’s a brilliant spring day in Portland, Oregon, and with the wind chill factored in, around 37 degrees. I bundled up in several layers and topped those off with my heaviest winter coat, scarf, and gloves in order to walk my customary loop from the Pearl district to the Northwest district, over to Burnside, and then back again, about 4 miles. With a Walk Score of 91 out of 100 (Walker’s Paradise), walking is definitely part of my daily regimen when I am in Portland, even when it’s cold. Plus, I need to make up for all the chocolate I ate in February.
" this is a GREAT recipe. i signed up to About just to write a review for it :D I've never cooked Thai food before, but it i've eaten LOTS of it and this might be better than anything i've bought at a restaurant. There is a wonderful balance of flavours involved. Its hard to get wrong because you can meddle with the flavours at the end.... adding this or that and then tasting it until it is perfect :) I was so impressed - I didn't think you could get such a good flavour so easily!!! I have made this twice already.
Ingredients 2 Tbsp unsalted butter 1 Tbsp vegetable oil 4 large shallots, minced salt 10 ear of corn, shucked and kernels cut form the cobs 1 tsp minced fresh ginger ¼ cup dry white wine 3 cup plus 2 tablespoon chicken stock or low-sodium broth 6 paper-thin slices of country ham or prosciutto, cut into thin strips 2 large egg 2 scallions, thinly sliced 6 oz lump crab meat, picked over chili oil, for drizzling Directions 1. In a large pot, melt the butter in the vegetable oil.
SLIDESHOW: Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles [Photographs: J. Kenji Lopez-Alt] Ramen in the U.S. has come a long way. Once known only in its 10-for-a-dollar instant-lunch form—a staple of offices and dorm rooms all around the '80s and '90s—high-end real ramen shops are springing up left and right on both coasts and everywhere in between.