Great Food: Memorial Day Edition

So Nate and I cooked up a storm over the Memorial Day Weekend. We decided to do a "holiday weekend" version of our cooking night, and we were not disappointed.

The Main Course was:

Pan Fried Shrimp with Green Curry Cashew Sauce

We were lucky enough to get to try this sauce at the Schuster-Chevalier household at dinner one night, and Nate fell in love with it. Once we realized they got it out of this book, we knew this recipe was next on the list and it did not disappoint.

However........the biggest winner of the night was the

Carrot Salad---literally obsessed with this salad in every way. I am pretty sure I am actually turning a little orange because I have been eating so much of it. We made it Saturday night and I made another huge batch on monday to take for lunch every day this week. I normally wouldn't give out the recipe (a) because that requires a little too much work and b) you really should buy this cookbook) but I already have it memorized and it really is so amazing so scroll to the end for the recipe!.

Our side dish was:

Spinich with Orzo and Feta Salad--this is what is in the small square white dish to the side of our plate. This was not our favorite on the first night but it actually make good leftovers because it kills the mint a little bit. If you make we would recommend putting slightly less mint then they suggest.

Here it is:

Theirs Ours


And our Dessert was:

Lemon Custard Cakes: I was a little nervous about this as I was totally whipping it up in the midst of dinner flurry and there was folding in of egg whites involved, but they turned out great. And as a double bonus, I think they tasted better the next day after being refrigerated (even though they say to serve warm).

Theirs Ours



Alright so here is the most amazing recipe you have all been waiting for:

Carrot Salad:
Take 5-6 carrots and peel them and shred them (we used the medium size grate on our grater..you could probably also food process).
Add: 2 Tblspn seasame seed
2 Tblspn Rice Wine Vinegar
1 Tblspn Sesame oil
1 inch peice of fresh ginger (chopped finely)
Salt and Pepper to taste

Yummmmmm....so tasty.

Also, I have had a request to show what our kitchen looks like after our whirlwind cooking efforts, so we'll be sure to do that one night. Our kitchen is very very small so it does look like a tornado hit it!