Okay. Remember how I’ve always said that I rarely make things more than once? I got bored a little bit ago (c’mon, people, I’m in Cupertino, California for the time being. It passes the time.) and I updated the recipe section (there are sections within sections now – watch out!). In doing so, I also made a list of the dishes I’ve actually made more than once on this site.
As it turns out, there are less than ten out of probably 200+ recipes on this blog that have been given this particular distinction. I was surprised there were that many, but nonetheless, here they are -
Paella. It requires getting your hands on Spanish chorizo, but when you do it is such a satisfying dish. I heart saffron.
Pad Thai. This one doesn’t require any explaining. It’s just a damn good recipe, and you should make it, too. Matter of fact, once I get settled, I’m going to make it again.
Deviled eggs. Okay, this one doesn’t really count. It’s a Thanksgiving dish that we just can’t live without. Plus, Luke eats like 5 of them so I think he’d miss it.
Puppy chow. The easiest party dish ever, so again, a no-brainer. 5 ingredients – 5!
Zucchini fries with romesco sauce. Seriously, what’s not to love? Although, making something twice isn’t that much to write home about, but I’d give these a third go if the timing was right…
Granola bars. Man, I want to make these NOW! I’m going to miss not being able to roll outta bed at 9 and eat cereal every morning (okay, 9 on a good day. there were a couple of 11 am wake-ups too, just a couple).
Vanilla-chai granola. Again – this would be really good in some Greek yogurt right. this. minute.
Baked pasta with squash and sweet potatoes. Creamy, vegetable-y goodness, all in one casserole dish.
B’stilla. Yes, Chris, I know I didn’t make this for you for your birthday this year. Clearly, we had other stuff going on. All in good time, love.
Nine. Nine! But there are at least 50 other dishes that got me drooling all over my Wallaby pineapple yogurt the other day. One day, I’ll revisit some of them. One day. But for now, I already have dish #10. I found a recipe for a quick version of pho (pronounced ‘fuh’) in Food & Wine last month, and since I’ve done nothing but think of pho since living in California (it’s awesome – noodle shops every mile or so, for real), I knew this dish could be a problem.
And it is. But such a good problem, though. I’ve already made it twice, and have so many leftover bunches of basil, bean sprouts, and scallions in the fridge that I decided it’s going back on the list this week. And sure, it’s not quite as delicious as the more time-consuming, traditional versions (including whatever they do at the actual restaurant here called Pholicious), but it’ll do for a quick weeknight meal.
Okay, okay. It’ll also do for lunch, a midnight snack, or a weekend meal with a movie and a bottle of wine. Just call it a multi-purpose dish, and make it.
Quick Vietnamese Pho
Adapted from Food & Wine, March 2011; serves 4
time commitment: less than 30 minutes
5 c chicken stock or low-sodium broth
4 c water
2 T agave syrup
2 T finely grated fresh ginger
3 T low-sodium soy sauce*
1 8oz package thin brown (or white) rice noodles
3 T fresh lime juice, plus lime wedges, for serving
Salt and freshly ground pepper
1/2 lb trimmed beef tenderloin, very thinly sliced across the grain
1 t dark sesame oil
1/2 c chopped basil
1/4 c chopped scallions
1 c mung bean sprouts
1 jalapeno, sliced thinly
Sriracha, for serving
in a large saucepan, combine the chicken stock with the water, agave syrup, grated ginger and soy sauce and bring to a boil. Add the noodles and simmer over low heat for 2 minutes. Add the lime juice and season with salt and pepper.
using tongs, transfer the noodles to bowls. Add the beef to the noodles and ladle the hot broth on top. Drizzle with the sesame oil and top with the basil, scallions and bean sprouts. Serve with lime wedges and chile sauce.