We apologize for the lack of posting yesterday, we were super busy in the store and honestly just never got around to it. But we did see lots of good friends, and we got to share lots of fun new pieces. We got a shipment from Rundholz yesterday, as well as a new Israeli label called Ido. Great pants that look great on! Plus, we got some cute shorts from Worn which are going to be fun for spring. On top of all that, in the next couple days we are expecting Prairie Underground, Matta, and Tucker. Whew! That was all a mouth full!
We also had an exciting visitor in the shop. For those of you who are Mondavi Center regulars you are probably no stranger to the name Nnenna Freelon. This Five-time Grammy nominee stopped by the shop to pick up a few things while she was in town to perform. She was just the sweetest person, and we encourage everyone to try to see her this weekend, but better hurry because the Mondavi Center’s Website says that they are almost sold out for Saturday!
Okay, now down to the real Friday business…Soto Ayam (Indonesian Chicken Soup With Noodles and Aromatics). First a disclaimer: this is a more advanced recipe than you might usually see on Foodie Fridays, but it was just soooo good we knew it had to be included. Another NYT find, Pam saw this one and couldn’t get it out of her head. After hunting down all the recipes, she made the soup and loved it! Soon after, she made this delectable meal for a dinner party where it was met with rave reviews. For the dinner party she began with a little edamame and then after the soup, she wrapped up the meal with baked pineapple. The flavors of the pineapple were delicious after the soup. This was well worth the effort it took to make, and can even be made ahead of time.
Soto Ayam (Indonesian Chicken Soup With Noodles and Aromatics)
Time: 1 hour 15 minutes
1 free-range chicken, about 3 pounds, quartered
2 stalks fresh lemon grass, bruised with the handle of a heavy knife and tied in a knot
6 kaffir lime leaves, fresh or frozen (optional)
1 teaspoon kosher salt, more to taste
1 teaspoon black peppercorns
1 1/2 tablespoons coriander seeds
2 teaspoons cumin seeds
5 shallots, peeled and halved
3 cloves garlic, peeled
2 teaspoons finely minced fresh turmeric, or 1 1/2 teaspoons ground turmeric
2 tablespoons finely minced ginger
3 tablespoons peanut oil
4 ounces glass noodles or thin dried rice noodles, called vermicelli, bihun or bun
1 tablespoon fresh lime juice
2 tablespoons chopped celery leaves, mint, Thai basil or cilantro leaves
2 shallots, thinly sliced and fried in vegetable oil until brown (optional)
Quartered limes and chili paste (such as sambal) for serving
Cooked white rice (optional).
1. Place chicken in a medium pot with lemon grass, lime leaves (if using), salt and 2 quarts water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes, skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemon grass and lime leaves; reserve stock in pot. When chicken is cool enough to handle, discard skin and bones and shred meat into bite-size pieces.
2. Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small food processor. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste. (Add a little water if needed.)
3. Heat peanut oil in a medium saucepan over high heat. When very hot, add spice paste and cook, stirring until paste is cooked and beginning to separate from the oil, about 5 minutes.
4. Add cooked spice paste and chicken meat to stock. Bring to a simmer and cook 10 minutes.
5. Cook noodles according to package directions.
6. Turn off heat under soup and stir in lime juice. Taste for salt.
7. To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup on top and sprinkle with celery leaves or herbs, and fried shallots, if using. Pass lime and sambal at the table.
8. Eat from soup bowl, or serve a scoop of rice on a side plate, sprinkled with more shallots, and put a mouthful of noodles and chicken on rice. Combine on a spoon, dab with sambal, and eat.
Yield: 4 servings.
Reminder that tonight from 5-7 you can bring in wardrobe problem pieces for some thoughts from Pam and Linda at the Wardrobe Rx!
Wow, that was a lot of information for one post! I guess this should be a lesson to us to post everyday:-)
Hope everyone has a great weekend!!
![terno[1]](http://fivefigscouture.files.wordpress.com/2010/03/terno1.jpg?w=150&h=99 "terno[1]")
We know this is a week in advance, but we wanted to make sure that everyone was able to get this on their schedule, because it is for a really great cause. Community non-profits are very important to us at Five Figs, and Children’s Therapy Center (CTC) is a really great one.
