Potato & Leek Au Gratin

A really good "gratin" is such European comfort food... it's kind of like Mac and Cheese, to me, but fancier so you could serve it up with a nice cut of meat, and there it would make for a really festive meal.  But it's also so easy to do. 

I put together this little casserole a few days ago, but didn't have time to write up the description.  So without further ado, here it is, in all its beautiful simplicity! 

Thai Swimming Rama (or Showering Rama)-- Chicken, steamed spinach and peanut sauce

While I’m not entirely sure of the first time I had Rama (or whether it was referred to as Showering or Swimming) it is one of my very favorite types of Thai food.  Basically, it’s steamed spinach, sauteed chicken, and a peanut sauce that is TO DIE FOR.  I seriously have to stop myself from eating half the sauce out of the pot with a spoon while I’m “tasting it” … Yeah, it’s so good. It’s almost like a dessert.  **Edited to say that since I first published this recipe many years ago, I have developed a nut allergy, so I now make this with sunflower-seed butter, and it is basically indistinguishable.** 

Orange Ginger Ahi steaks with Bok Choy

A few weeks ago I tried a recipe for a similar chicken dish with orange, ginger & bok choy, but I wanted to try Ahi steaks, because I just had some delicious seared ahi last night at a restaurant, which usually means I crave it for another 24 hours afterwards.  So I merged the two together here. (This recipe is a little bit of a hybrid between a couple of other recipes on my blog: Mandarin Ginger Glazed Mahi Mahi and Grilled Teriyaki Ahi Tuna –  I just love citrus-savory recipes!)

Pork & Bok Choy Gyozas

Hi all ten of you loyal readers.  It’s been a while.  Did you miss me? I’m sure you’ve been staying up at night wondering when I’d have a new recipe to share.  Oh, don’t you worry.  This one is SURE to disappoint, as I didn’t even take photos… I was up to my wrists in raw meat, and my husband was exercising and couldn’t help hold the camera.  And it was late, dangit.  We were hungry, so I just cooked, and did not pause to consider the repercussions of a photo-free blog.  But take heart – there are OTHER blogs that show you how to assemble gyozas, and they have expertly taken photos, so if you like my recipe, you can just imagine what the photos would have looked like.  And the best part is that this recipe is approximately $5 worth of ingredients and you’ll have about 40 gyozas when you’re done, and you can freeze uncooked ones for later use.

Are ya ready? Okay!