Thai Green Curry

Recipe taken from recipetineats.com

--I wasn't sure because I messed with the amounts and order of things if it was going to turn out ok, and it turned out great! Eric really liked it. 

--He wanted it less saucy/liquidy, too, so I halved the liquid. I used half of the full fat can + half cup of chicken broth and am wondering if I should have just gotten the lite can since making less liquidy.

--I also used more ginger and garlic than recommended as usual and that worked out. Didn't have the lemongrass paste though.

--I cooked chicken in the pan first, then created a hole in middle to cook or "dry out" the curry paste, but maybe try the curry paste in pan first, then add the chicken so as not to overcook the chicken. Also, original recipe has me adding the liquids to pan before chicken, but I like a nice sear on the chicken.

--Apparently, I made this one before and didn't see from Dec 2023 (I deleted) I marinated the coconut milk and broth with lemongrass prior to adding to drain out the lemongrass, but since I didn't have lemongrass this time, didn't do. Also, as I mentioned, don't cook the chicken after the broth because it's too "boiled." Also, I cooked with eggplant last time and just not a good veggie for us (too chewy)

Ingredients:

-1 jar of green curry paste

-garlic (1 head)

-ginger (1 inch piece)

-1 tbsp lemongrass paste (didn't have)

-1 cup low sodium chicken broth (used 1/2 cup)

-1 can full fat coconut milk (Thai Kitchen Organic) (used 1/2 can)

-1 tsp fish sauce (used 1/2 tsp)

-1 tsp sugar (used 1/2 tsp)

-6 kaffir lime leaves (didn't have)

-thai basil leaves

-lime as garnish

VEGGIES used: 2 bell peppers, 1 yellow onion (2 small in this case), 1 zucchini, and 1 bag of snap peas + 8 or so small serranos from the garden

Directions:

1. Marinated chicken with salt/pepper/garlic + 1 tsp or so of the green curry paste jar

2. Prep and bake veggies in oven - added salt/pepper/thai spice, and some of the chopped garlic/ginger

3. Heat oil in pan - curry paste + ginger + garlic + lemongrass + serranos - cook ~2 min until "dries out"

4. Add chicken 

5. Add broth and coconut milk (half if you want less saucy)

6. Add fish sauce and sugar (try adding/mixing to broth beforehand?)

7. Add kaffir lime leaves and bring to simmer

8. Add snap peas or snow pea leaves

9. Add everything to bowl and add thai basil leaves - garnish with lime wedge

Basque Cheesecake

Recipe from Aaron and hummingbirdhigh.com

So back in 2022, I had asked what Nat's favorite dessert was, and Aaron said cheesecake.  Looked like a complicated recipe, so I just bought from HEB, which wasn't that great. He texted me a recipe, and I never tried making - until this past Saturday for Nat's b-day. I searched a recipe to fit a 9 inch springform pan.  I'm not sure if Nat ever tried it, oh well.

Ingredients:

-4 cream cheese 8 oz boxes - ROOM TEMP (put in a ziploc bag in hot water for 15 min)

-1.5 cups granulated sugar (298 g)

-5 large eggs - ROOM TEMP (put in the hot water)

-1.5 cups heavy cream (340 g) - ROOM TEMP (forgot this room temp)

-1/4 cup all purpose flour (33 g)

-1 tsp kosher salt (note there are salt differences in weight)

-1 tsp vanilla

Directions:

1. Use cooking spray or butter the 9-inch springform pan and line with 2 parchment papers making sure it sticks up 2 inches above the sides of the pan. I also used butter on the parchment paper on the inside, too (per the Allrecipes guy)

2. Beat cream cheese on medium until soft and creamy, 1-2 minutes. 

3. Add sugar and beat on low until light and fluffy, 1 minute.

4. Add vanilla

5. Add eggs ONE at a time - I used just a spatula to mix

6. Slowly pour cream down side of bowl and beat until combined, about 1 minute

7. Put flour and salt in sieve and add gradually, beat until combined on low for 30 seconds (used spatula)

8. Pour batter into pan and whack on counter to get bubbles out

9. Bake for 55 minutes until edges are set but center still wobbles

10. Cool at room temp for 2 hrs before putting in fridge

NOTES:

-I overcooked it because comments were saying how it never set, so I got scared and went too long, but 55 minutes or just when you see it turn brown on top would be good I think.

-I didn't beat the cream cheese before adding sugar - whoops

-I probably beat the mixture too long bc pouring cream too slowly - whoops. Maybe use spatula here

-I also beat too long pouring in flour/salt too long

-can be kept at room temp for 1 day, but stored in fridge up to 3 days