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Chef Lion-san

Lion-san at the Culinary Institute of America, St. Helena CA

Travels with Lion-san

March 26, 2011

 

Red Curry Crab with Rice Crackers
Adapted from an appetizer offered in several restaurants in Bangkok.

Mushroom Cappuccino Soup
A variation on a soup served on the MS Amacello, our European river cruise ship.  Our version has very little in common with the recipe the chef gave us, but is a very good match in taste.
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Braised Short Ribs
We had short ribs at Le Hide, a very good bistro in Paris. The chef is Japanese, but his cooking is continental.

Saffron Risotto
Served with the short ribs at Le Hide.

Chiang Mai Sausage
Characteristic of Chiang Mai, but served by street vendors across the street from Mahidol University.  Part of our $3.50 street food dinner for two. We offer a less-spicy alternative for the garlic, onion and pepper averse.

Russian Salad
It’s a small world.  We encountered this traditional Russian Easter dish on our European cruise and on the buffet at Baiyoke Sky, the tallest building in Bangkok.

Street Vendor Salad
Honey Passion Fruit Dressing
There were two street vendors across from Mahidol selling salads like these for less than $1.  In Thailand, the plastic bags are closed with tiny rubber bands, and the dressing is enclosed in a smaller bag fastened the same way.  Getting into them is more challenge than we wanted to present tonight.

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Napoleon Hat Cookies
We found these in a bakery in Prague, Czech Republic

Chocolate Napoleons
The dessert at Le Hide in Paris.  Chocolate ice cream and chocolate mousse is layered between slices of classic French puff pastry.

Sticky Rice with Mango
Thais enjoy a vast variety of desserts, but this is the signature one.
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Wines from places we visited during 2010:
Bogle Sonoma County Pinot Noir 2009 and Sauvignon Blanc 2009
Loosen Bros. “Dr. L” Riesling Mosel 2008 from Bernkastel, Germany

Decaffeinated coffee