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Hot Soppressata Macaroni & Cheese with Crispy Leeks

Hot Soppressata Macaroni and Cheese with Crispy Leeks
Let’s take a little break from our regular schedule of Thai recipes.

Earlier this year, the Wisconsin Milk Marketing Board has hired me, like they have every year for the past 4 years, to develop another macaroni and cheese recipe for their website, All Things Mac & Cheese. And I came up with this creamy, comforting, spicy casserole featuring a topping of crispy leeks.

The recipe for hot soppressata macaroni and cheese with crispy leeks can be found here. Initially, I tested out this idea with Chinese dry sweet sausage, lap cheong, thinking it might work. Well, I don’t think it did. But if you think you may like that combination, it’s an option for you as well; simply replace the soppressata with the same amount of Chinese sausage.

You may want to check out some of the recipes I’ve developed for the Wisconsin Milk Marketing Board in the past:
Spiced Apple Mac & Cheese
Caramelized Onion Pasta Gratin
Baked Orzo-Mascarpone Soufflé with Fresh Mango

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Turmeric Roasted Pork Loin (หมูอบขมิ้น)

Turmeric Roasted Pork Loin
Here’s an easy recipe which, as you will find out below, is even easier for long-time readers of SheSimmers. Easy preparation. Common ingredients. You can — as I did — even take a quick nap while the pork is in the oven. The finished roasted whole pork loin can be cut into thick (1/2 inch) slices and serve Western-style with the pan juices and any side dishes of your choice; it can also be sliced thinly into bite-sized pieces and serve Thai-style with cooked long-grain rice or sticky rice with either Thai sweet chili sauce or jaew as part of a family meal ensemble (samrap). Continue Reading →

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My Book – Simple Thai Food: Classic Recipes from the Thai Home Kitchen

Simple Thai Food by Leela Punyaratabandhu
Remember when the Zealous Water Buffalo told you many months ago that I was writing a book? Well, it’s done. Simple Thai Food: Classic Recipes from the Thai Home Kitchen won’t be available until around mid-May, but if you preorder it now, you will be among the first people to get it.

That’s not all, if you preorder the book now, you will be given access to a video tutorial on how to make red curry from scratch, from the homemade paste to the finished dish. I do not intend on making this video public on the blog or elsewhere, at least within the next year or so. So it will be available immediately to only the early birds among you and no one else. So, please be sure to keep the email confirmation from your bookseller of choice (Amazon, Barnes & Noble, IndieBound, iBooks, and Google Books) when you preorder.

You have until Thai New Year (April 13) to do so which is when I will tell you how to redeem your gift.

But first, let me tell you a bit about the book so you know what you’re investing in. In keeping with the theme of simplicity, I will sum up this book into one sentence. Continue Reading →

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