Tag Archives: The Culinary Mistress

The Recipe That Inspired a Book

In The Culinary Mistress – a Love Affair with Food introduction I reference pho made by Chef Asher Miller.  The idea for the book came to me as I was eating the soup.

The soup encompasses all of comfort food as there are foods that comfort you through sorrow and fear – this soup has done both for me.  Part of the reason is the food itself but a bigger part is the care put into it by the person who made it.

Pho Base:

Make chicken stock with chicken stock (by using chicken stock rather than water to make chicken stock – it increases the potency of the stock).

Reduce four quarters of pho base to two quarts.  As it reduces add:

4 dry bay leaves
1/2 piece of star anise
2 Tbsp soy sauce
1 tsp sugar
1 Thai chili
fist full of fresh cilantro
2 branches Thai basil
pinch of fried garlic
chuck of pork
couple of Szechuan pepper corns
1 tsp blanched sliced garlic

As the base is reducing poach the chicken dumplings (sub scallop / shrimp or pork dumplings) and set aside.

Strain the base through a fine chinois.  Add vegetables:

chopped bok choy
fresh water chestnuts
cilantro (picked)
fried garlic
salt and pepper
fish sauce
lime wedges
bean sprouts
diced pork chunk

Add dumplings.  Season and salt.

The Black List March 2011

Click on the image to open up the e-zine.

Will Cook for Food

For those of you who love to cook in your free time, it’s the last week to submit images of your attempts at recipes from The Culinary Mistress

For the month of January, try one of the recipes from The Culinary Mistress, take a picture and email it to book@theculinarymistress.com and you’ll be entered into a drawing for one$50 gift card from your choice of any of the restaurants featured in The Culinary Mistress!  Plus the winner will receive a collector’s copy of The Culinary Mistress signed by the chefs.

We will be posting your photos, so make sure you are paying attention to your plating!

Submissions accepted until January 30, 2011.  Winner of the drawing will be announced on February 1, 2011.