Archive | She Simmers RSS feed for this section

Gingered Chicken Stew

Gingered Chicken Stew
You know what’s really great about being older? You become much better at seeing right through nonsense. You’ve got good not only at seeing that the emperor has no clothes on but also at being confident enough to say out loud that the dude’s naked. I don’t like the physical part of getting older. But, man, this part, I love.

Years ago when my nonsense detector wasn’t working as well as it is now, I used to think that anything worth your while must be difficult to obtain/attain, difficult to understand, difficult to emulate, long, fussy, complicated, convoluted, mysterious, or out of reach in some way. I’m so through with that kind of thinking; it’s childish and rooted in a lack of self-trust, and it had never served me well.

This change has affected all aspects of my life these days, including how I eat, how I cook, and which cookbooks I buy. I’ve noticed that the older I get, the easier it is for me to part with certain types of book and the more tightly I cling to certain types. I’ve come to treasure cookbooks that are simple, humble, approachable, and highly usable. It’s these cookbooks that have survived the annual pruning of my book collection year after year after year. Continue Reading →

Comments are closed

Jim Jum: Hot Pot Isan-Style

Isan Hot Pot
Here’s a modern-ish Isan dish that would be perfect for this time of year when the temperature is beginning to drop in the Northern Hemisphere.

Essentially Isan shabu shabu or hot pot Isan-style, jim jum (literally “dip (and) dunk”)* is not a weeknight meal; it’s not an everyday dish; it’s more of a party food which I enjoy no more than twice a year: the day after Thanksgiving and the day after Christmas when palate fatigue from all the cheesy, buttery, creamy, and sweet dishes from the big feast from the day before sets in. Nothing fixes it like a piping hot, brothy meal like this—spicy, sour, salty, herbaceous. It hits all the parts of you that need to be hit. Having most of the friends who live locally around during that time to enjoy it with me makes it even more fun.

It doesn’t mean you can’t have it more often than that. Continue Reading →

Comments are closed

Yul Brynner’s Chicken Yellow Curry

Yul Brynner's Thai Chicken Yellow Curry
No thinking person would ever take the words of Anna Leonowens as the singularly, unquestionably authoritative source of information on mid-18th century Siam much less regard the musical the King and I, or the film adaptation thereof, as historically accurate—or even factual. But can one learn to make Thai food from legendary actor Yul Brynner?

That was the question on my mind as I began leafing through The Yul Brynner Cookbook: Food Fit for the King and You, the book Brynner co-authored with Susan Reed, which I had recently discovered—three decades after it was published. Continue Reading →

Comments are closed