ARROWS CELEBRATES ITS 25TH ANNIVERSARY
Arrows Restauarant is celebrating its 25th Anniversary with a special dinner on Sunday, September 22nd. Top Chef Masters' & Celebrity Friends join Arrows chefs Clark Frasier and Mark Gaier to celebrate!
Guests include the Father of California Cuisine Jeremiah Towers, Renowned Pastry Chef Jim Dodge and food and travel writer Barbara Fairchild.
For more information on this event click here: ARROWS
Arrows Red Curry with Summer Vegetables
When your tomatoes and squash get away from you in August, here's a way to use them. The spiciness of the curry is nicely alanced by the cooling coconut milk. Serve with Lemongrass and Lemon Roasted Chicken or Crispy Trout with Ginger and Lemongrass.
Makes 6 servings.
1 tablespoon vegetable oil
2 stalks lemongrass, yellow part only, cut into 1-inch pieces
1 tablespoon finely chopped gingerroot
1 tablespoon Thai yellow curry paste (available at Asian and specialty markets)
2 teaspoons turmeric
2 (13.5-ounce) cans unsweetened coconut milk
6 kaffir lime leaves (available at Asian and specialty markets)
½ cup heavy cream
2 teaspoons fish sauce (available at Asian and specialty markets)
2 teaspoons freshly squeezed lime juice
2 tablespoons sugar
1 medium zucchini, cut into ¼-inch cubes
1 medium yellow summer squash, cut into ¼-inch cubes
¼ cup basil leaves
¼ cup cilantro leaves
½ cup Tomato Concassé
1. Warm the vegetable oil in a large sauté pan over medium heat. Add the lemongrass, ginger, curry paste, and turmeric and sauté for 5 minutes. Add the coconut milk and lime leaves and simmer for 10 minutes. Add the cream, fish sauce, lime juice, and sugar and simmer for 10 minutes more.
2. Strain the curry through a fine sieve into a medium stainless-steel saucepan. Add the zucchini and summer squash and simmer for 4 minutes until tender. Add the basil, cilantro, and tomato concassé and serve at once.
Tomato concassé-chopped, peeled, and seeded tomato-adds color and flavor to pastas and makes a brilliant garnish for many dishes. We also use it in salads. It's easy to make if you have ripe, firm tomatos. It can be stored in a sealed nonreactive container in the refrigerator for up to 1 day or in the freezer for up to 1 month.
Makes about 2 cups.
6 large tomatoes
1. Bring 2 quarts water and 1 teaspoon salt to a boil in a large pot. Prepare an ice bath by filling a medium bowl halfway with ice water. Add the tomatoes to the boiling water and cook for 10 seconds. Transfer the tomatoes with a slotted spoon to the ice bath and allow them to chill completely.
2. Remove the tomatoes from the ice bath and slip off the peels. Cut through the equator of each tomato and squeeze out the seeds.
3. Place the tomatoes cut side down on a cutting board, flatten them with the palm of your hand, then cut the tomatoes into ½-inch dice.