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David Gingrass is a food and beverage operations professional with a career spanning more than three decades. His fascination with and love for food, wine and entertaining allows him to view his work as both a vocation and an avocation. Gingrass graduated from the Culinary Institute of America in Hyde Park, New York then cooked in the Bay Area for two years before landing a job at Wolfgang Puck’s original Spago Restaurant in West Hollywood. There he learned to make the signature breads and sausages that he became known for at Postrio and Hawthorne Lane. He was soon promoted to kitchen manager and managed the operational and expense control aspects of Puck’s iconic restaurant for the next four years. Gingrass returned to San Francisco in 1989 when Puck tapped him and his then-wife Anne to open Postrio, Puck’s third restaurant and his first outside of Los Angeles. Postrio opened to rave reviews and soon became the #1 popular Bay Area restaurant in the prestigious Zagat survey. Five and a half years later, the opportunity to open a restaurant of his own presented itself. Hawthorne Lane opened in 1995 and was a San Francisco dining institution for over twelve years, catering to the likes of Julia Child, Jacques Pepin, Mayor Willie Brown, James Carville, President Clinton and First Lady Hilary Clinton. He closed Hawthorne Lane at the end of its fifteen-year lease in 2009 to build a consulting practice for the hospitality industry, sharing his wealth of culinary and operational experiences with new and existing restaurants, assisting them to become successful and profitable.

Uni Pasta

After a long hiatus, I’m back with a few new recipes. This one is Julie’s favorite pasta. You can get fresh uni at Tokyo Seafood in Berkeley.

Ingredients (for two)

2 quarter trays of uni (or more if your budget permits)
1/2 lb. thin spaghetti
2 oz. garlic, minced
1/2 t. chili flakes or equivalent whole chili
1 1/2 t. extra-virgin olive oil
2 sliced rock-hard sourdough bread
2 oz. white wine
2 oz. chicken broth
2 oz. sweet butter, room temperature
1 bunch green onion

Pizza Dough

This recipe, taken from the Oprah website, produces the best pizza dough I’ve come across without a starter. It takes about three hours to make, but it freezes well. Developed by my friend Nancy Silverton to approximate the recipe she uses at Mozza in Los Angeles.


15 oz. warm water
1 t. dry yeast
13 oz. bread flour
1/2 oz. rye flour
1 1/2 t. wheat germ

13 oz. bread flour
7 oz. water
1 1/2 t. honey

1/2 oz. salt

Dissolve the yeast in the first water, then measure the flour, rye flour, and wheat germ into the work bowl of a mixer. Add the water and yeast, and stir to combine.

Cover tightly with plastic wrap, and ferment for 90 minutes. Then Add second water and flour and honey and mix for two minutes on speed one. The dough will come together, but it will not pull away from the sides of the bowl. It is a very wet dough. Increase to medium speed, add the salt, and mix for eight minutes. Turn out onto a floured work surface and gather into a ball, then transfer to an oiled bowl and cover tightly with plastic wrap.

Allow to ferment for 45 minutes, then turn out onto a floured surface, and fold the dough four times. Return to the bowl and cover tightly. Ferment another 45 minutes.

Turn the dough out onto a floured work surface, and divide it into 7 portions of 7 oz. each. Round the dough tightly, then cover with a cloth and ferment at least another hour. Shape and top as desired

Butter Chicken (murg makhani)

One of the other recipes that I fell instantly in love with is butter chicken. It’s very simple and uses less ingredients than the lamb saag. You don’t need a live fire to cook the chicken, but it makes a difference if you have a grill or tandor. The purees are simple to make. I use a little smoothie machine and add some vegetable oil to make it easier. I usually make a cup at a time as it stores well for a day or two in the referigerator. I find that Indian feasts are easiest to make over a couple of days. I usually make four or five dishes plus naan.

1 T. garlic puree
1 T. ginger puree
3 oz. Greek yogurt
1 t. kashmiri chili, ground
1 t. garam masala
2 lbs. chicken thighs, cubed

Puree the yogurt wtih the garlic and ginger purees, then mix in the spices. Toss the cubed chicken thighs in the mixture, and marinate for at least one hour up to overnight. Next, make the sauce:

2 T. vegetable oil
2 cloves
1 cinnamon stick
1/2 bay leaf
1 can san marzano tomatoes
2 T. methi leaves

Heat the oil over high heat, and add the spices. Cook, stirring, until the cloves and the cinnamon swell. Add the tomatoes and methi, and stir to combine. Add a little salt and pepper, and bring to a boil. Reduce to a simmer, and cover. Cook for 30 minutes. Remove the cinnamon stick then puree until smooth.

Add the cream and mix well. At this point, the sauce is done. You can cool and refrigerate it, or finish the dish right away.

To finish, broil the chicken. You can use the oven or a live fire. I usually skewer the meat and cook it in the tandoor. When the meat is about half way cooked and hopefully lightly browned, add it to the hot sauce and simmer for about five minutes. Garnish with a little chopped cilantro.


Adventures in Indian cooking: Lamb and spinach stew

A couple of years ago, I bought a cookbook called “India: The Cookbook” by a guy named Pushpesh Pant. It’s a huge collection of loosely organized recipes that he apparently collected from friends and relatives I found it thanks to the best online internet plans in my area. Getting used to the many spices and cooking techniques has taken me quite a while; the sheer volume of leaves and seeds routinely used in recipes was something new for me.

Now, after a couple of years of practice, I feel as though I’m comfortable enough to cook by eye rather than exact recipes. One of my favorite recipes is lamb cooked in spinach with curry flavors. Usually called saag gosht on Indian menus, it is really like a western lamb stew, but with lots of Indian flavoring agents added. The flour thickened broth that a western stew would probably use is replaced with chopped spinach.

The glossary of ingredients and equipment was initially daunting. But I eventually learned that most of the items listed were only used in a few recipes. The tawa is easily replaced with my wok and the spices that are used routinely are less than a dozen. Corriander, cumin, termeric, kashmiri chili, cardamom pods, garam masala, and fenugreek leaves (or methi) are all basics and readily available at Oxbow market at Whole Spice.

One decision that anyone trying this recipe (and the others to follow) relates to the spices. To grind or not to grind? The frying step with the hard spices produces better results whole than ground. But if you are freaked out at the thought of chomping down on a cardamom pod, go ahead and grind. I do a combination in this recipe.

Saag Gosht – makes dinner for four

2 1/2 lbs lamb stew meat (I use lamb shoulder chops)
1 oz. vegetable oil

Cube the meat, then heat a heavy pot over high heat, add the oil, and brown the lamb. This step is not traditional, but I like the richer flavor the browning adds.

Remove the browned lamb and reserve. To the remaining fat add:

2 dried chilies (I use cayenne)
5 cloves
1 cinnamon stick
6 green cardamom pods
1 T. corriander seeds
1 T. cumin seeds
3 bay leaves

Stir the spices in the fat until the cumin and corainderstart to pop, then add:

1 lb. yellow onions, medium dice

Reduce the heat to medium, and cook until the onions are soft and beginning to brown. Then add:

3 T. garlic and ginger puree
1 t. termeric, ground

Cook until the mixture begins to stick, then add:

2 lbs. frozen chopped spinach
and the browned lamb cubes. Bring to a boil, then reduce to a simmer. Cover and cook until the lamb is tender. If you are using shoulder meat, this will only take about 30 minutes. At this point, you can fish the chilies and connamon out. If you want, the bay leaves and cardamom pods, too. I leave them in and eat around them.

The final ingredients don’t need to be cooked more than ten minutes.

2 t. corriander seeds, ground
1 t. cumin seeds, ground
2 T. methi leaves
1 t. garam masala
1/2 c. cream

It turns out that long cooked whole spices and short cooked ground spices add different elements to the overall flavor. This dish reheats as well as it is freshly made.


Spring 2018 Gardens (and Italian purple artichokes)

This year lots of changes are in store for the garden. I am removing all nine of my raised beds from the outer yard and replacing them with a perennial rock garden. I want to focus on the remaining six beds as well as Duckie and my woodworking pursuit.


The six center beds are all planted and almost ready for harvest.


The greenhouse is full of seedlings for the spring (and Japanese cucumbers and basil for the winter.)

Next up a photo essay on the remodel project for the front yard!

Kumquat Martini

Last winter’s rains left us with a huge crop of kumquats this year. We made infused vodka… About one gallon of quartered fruit to two gallons of vodka. Infuse at room temp for four days.


5 kumquats, zested
1/2 oz. kumquat juice
1 oz. agave syrup
2 oz. freshly squeezed lemon juice
5 dashes Fee Broz. orange bitters
12 oz. infused vodka

Prepare all ingredients.

Zest the kumquats using a microplane.

Measure everything carefully.

Combine in a metal shaker glass.

Fill with ice, and shake vigerously for 30 seconds.

Garnish each glass with a half a kumquat, then strain the cockatil into the glasses.



Shrimp and Pork Wontons


These are killer boiled or deep fried, they freeze well, and you can have quick hors d’oeuvres or a nice snack in just a few minutes.

1 1/2 lb. ground pork shoulder
1 lb. chopped raw shrimp (buy the cheap ones, 41 – 50 size or thereabouts)2 oz. scallions, minced, green tops only (save the bottoms for the broth)
1 oz. garlic, minced
2 oz. water chestnuts, finely diced
1 oz. cornstarch
1 oz. sugar
1/4 oz. salt
1 t black pepper

1 oz. Shaoxing wine
2 oz. oyster sauce
1 oz. light soy sauce
1/4 oz. toasted sesame oil
2 eggs

Combine all dry  ingredients in the bowl of a mixer.


Mix on low speed until the mixture becomes uniform,


then add the wet ingredients, and mix until smooth and sticky, about 2 minutes.


Turn out, and refrigerate until you are ready to make the wontons.


Lay the wonton wrappers out on a dry work surface.


Spoon a heaping teaspoon of filling into the center of each wrapper.


Use a pastry brush to wet the edges of each wrapper, one at a time (this is a good job for two people.)


Then fold in half, and seal the edges, taking care to force all air out before sealing. Moisten one of the tips with water.


Grasp each corner of the wonton, and pinch the two sides toward the center, then press the two ends together so that the wet side is in the center to seal them.

At this point you can cook them in boiling, salted water for about four minutes, then drain and toss in a bowl with a tablespoon of sesame oil. Lay then out on a plate or platter, and place in the freezer until solid. Transfer to a zip lock bag and freeze until you get a hankering. Reheat in boiling water for about three minutes, then serve with a drop of soy and a drizzle of Sriracha.

Potato Leek Soup

The weather has been so warm this winter that you might want to serve this soup cold! Super simple to make, and rich and satisfying, this is one of my winter favorites.

12 oz. leeks, white and very light part only, risned well to remove any sand, and coarsely chooped
2 1/2 oz. celery, rinsed and coarsely chooped
4 oz. yellow onion, coarsely chopped
1 1/2 lbs. russet potato, peeled and sliced intoi 1/2″ slices
1 oz. butter
6 cups chicken broth, vegetable broth, or water
2 t. kosher salt
20 turns black pepper
2 cups heavy cream (optional, but make the texture better)

Carefully measure and prepare all ingredients.

Heat a suitable pot over medium heat, and melt the butter. Add the leek, celery, and onion,

and sweat until softened.

Add the liquid and potatoes, and increase the heat to high.

Bring to a boil, then reduce to a simmer. Cook 40 minutes.

Remove from the heat, and puree using an imersion blender or blender.

Add cream, and puree to incorporate,

then correct seasoning to taste. Serve hot of cold.

Happy Winter!!



Broccoli Cheddar Cheese Soup

It’s a rainy (finally) winter in Napa, so here is a good way to get warm…

2 oz. butter
1/2 oz garlic, sliced thinly
4 oz. celery, sliced thinly
8 oz. onion, sliced thinly
1-1/2 lb. broccoli – cut 2 cups of the florets off for garnish, then sliced the rest 1/4″ thick
1-1/2 oz. AP flour
6 cups chicken broth
1 t. salt
1/8 t. black pepper
2 c. cream or half and half
2 c. grated cheddar cheese (I use Tillamoksharp)

Measure and prepare all ingredients as specified.

Heat a suitable pot over medium-high heat, then add the butter and garlic. Cook just until you get the aroma.

Add the onions and celery, and stir to combine evenly.

Cook, stirring frequently, until the vegetables soften and begin to brown.

Add the flour, and stir to incorporate evenly.

Cook the flour, stirring, for 1 minute, then add 2 cups of the broth, and stir.

The mixture will become very thick very quickly. Continue stirring until smooth.

Add the remaining broth, and stir to combine evenly.

Add the salt and pepper, and bring to a boil.

Add the chopped broccoli and stir.

Return to a boil, then reduce to a simmer. Cook, simmering, for 25 minutes, or until the broccoli is completly soft.

Remove from the heat, and puree in a blender or Vita-mix. Place the top on the canister, then COVER THE CANISTER WITH A DRY TOWEL. When the air in the canister gets hot, it will expand. The top can blow off! Hold the top tightly for the first few seconds of processing.

Pour the pureed soup into a sieve, and press through with the back of a ladle. At this point, the soup is done.

Prepare the broccoli garnish. Heat a suitable pot of salted water over high heat, then add the florettes.

Cook until soft, about three minutes, then drain. Add to the soup base. Correct seasoning to taste. Either serve right away, or cool and refrigerate.

RIght before serving, grate the cheese coarsely. Then stir into the soup, off of the heat.

Serve with sturdy bread and a little grated cheese on top for garnish.



Cream of Mushroom Soup

If you’re making a batch of duxelles, why not make a double batch?! This mushroom soup is as easy as a recipe gets if you have the duxelles.

2 c. duxelles
4 c. chicken broth or stock
4 T. cornstarch
2 c. heavy cream

Combine the duxelles and broth in a suitable pot, and bring to a boil. Reduce to a simmer, and cook for 30 minutes.

Combine the cornstarch with about 1/2 c. of the cream,

and whisk together until smooth. With the soup still simmering, pour the cream and cornstarch mixture in, and whisk until combined. The soup should immediately thicken. Continue to simmer for 10 minutes, then remove from the heat.

Add the remaining cream, and shisk to combine. Season to taste with salt and pepper. Serve right away, or refrigerate until needed.


Mushroom Puffs, a great passed hors d’ouvre

1 batch profiteroles, about 65
1 1/2 c. duxelles
3/4 c. mascarpone cheese
1/4 c. grated Parmesan cheese
2 T. basil, chiffonade

Carefully measure and prepare all ingredients.

Combine, and mix until uniform. Season to taste with salt and pepper. Transfer to a pastry bag fitted with a small round tip.

Using a paring knife, cut an opening in the bottom of each profiterole, then fill with the mushroom filling. These can be made and refrigerated or frozen in advance. To reheat, place on a baking pan and bake at 350 F. until hot in the center.

Happy cocktail party!



Profiteroles are great for making passed hors d’oeuvres or for filling with pastry cream for a holiday Croquembouche.

1 batch pate a choux
1 egg, beaten

Place a medium round tip into your pastry bag, then turn the top edges of the bag down to cover your hand.

Transfer the warm pate a choux from the pot to the pastry bag, taking care not to get it on the folded ends of the bag.

Pipe the dough onto a silpat or parchment paper-lined baking pan about the size of a quarter and about 1″ tall.

Using a pastry brush, coat the tops of the dough with the beaten egg, and push the little tips of dough down so they won’t burn.

Bake at 450 F. in a static oven, or 400 F. in convection until the puffs are a uniform golden brown. Remove from the oven, and allow to cool on a rack.

Pate a Choux

This is a recipe for the dough used to make profiteroles, cream puffs, and eclairs. We are going to make profiteroles for our mushroom puffs. It is simple and quick to make.

6 oz. water or milk
2 oz. butter
1/2 t. salt
1/2 t. sugar
1/8 t. black pepper (omit if you are making cream puffs or eclairs)
100 g. AP flour
4 eggs

Carefully measure all ingredients.

Combine the water or milk with the butter, salt, sugar, and pepper, and bring to a boil.

Dump the flour into the pot all at once, then immediately stir with a wooden spoon to combine.

The dough will very quickly thicken into a firm mass that pulls away from the sides of the pot. Reduce the heat to medium, and continue to cook, stirring, for about one minute. Remove from the heat, and stir to cool slightly.

Add the eggs, one at a time, stirring to incorporate completely before adding the next.

The dough will break into clumps when the eggs are stirred in, then come back together.

When all four eggs are incorporated, the dough will develop a smooth, shiny surface. Next is time to pipe the dough onto a cooking sheet and bake.

Mushroom Duxelles

Holiday season is here, and I needed to make some hors d’oeuvres to  take to a party. Here’s a set of recipes using a simple French mushroom preparation two different ways. Makes about 2 cups.

2 lbs. crimini or white mushrooms, washed
3 oz. shallots, minced
1 oz. butter

Grind the mushrooms, or process in a food processor until similar in texture.

Mince the shallots, then heat a suitable pan over medium heat.

Melt the butter,

then add the shallots.

Cook, stirring to prevent burning, until the shallots and completely soft and starting to brown.

Add the mushrooms and stir, then increase the heat to high. Add a couple of pinches of salt, then cook until the mushrooms release all of their water.

Stir occasionally, and continue to cook until all of the water has boiled off.

You can stop now, but I usually reduce the heat to medium and cook until the mushrooms begin to brown and stick to the pan. The browning add additional flavor.

As the mushrooms brown, stir to scrape them from the pan. Continue doing this until you’re sick of it, then remove from the heat. This is the classic French mushroom duxelle. Next two recipes to use the duxelles, Mushroom puffs, a great hors d’oeuvre, and great cream of mushroom soup.


Autumn Apple Slaw

Last night was a fried chicken feeding, and what better on a warm autumn night to go with fried chicken than slaw! This slaw has a racy splash of apple cider vinegar and a goodly amount of ginger spiked with a bit of celery seed.

Happy Cooking!

3/4 oz. ginger, peeled and sliced thinly across the grain
3/8 oz. garlic, peeled and crushed
1/2 oz. honey
1 oz. apple cider vinegar
3 oz. Best Foods mayonnaise
1/8 t. celery seeds

Combine the ginger and garlic in the cup of a smoothie machine, and place on the scale. If you don’t have a smoothie machine, a blender will work, but you will probably have to double the batch. If you don’t have a scale, consider buying a scale.

Measure the honey into the top,

then the vinegar.

Screw the blade base on, and process until smooth, shaking as needed to incorporate all chunks.

Unscrew the base, and return to the scale. Zero the scale, then measure the mayonnaie in. Spoon the 1/8 t. of celery seed on top, and screw the blade base back on. Process just to mix.

Reserve. Stores well for up to two days in the refrigerator.

Vegetables for Slaw
12 oz. napa cabbage, sliced into 1/4″ strips
1 1/2 oz. carrot, peeled and julienned on the mandolin
7 oz. apple, julienned on the mandolin
1 1/2 oz. scallions, green part only, sliced 1/8″
1 oz. cilantro, rinsed, shaken dry, and roughly chopped

Prepare all ingredients as directed, then combine in a suitable bowl wtih the sauce and mix to distribute evenly. Season to taste with salt and pepper. Allow to sit for half an hour to allow the sauce to soften the vegetables. Be ready for a bright splash of flavor next to your fried chicken!

The Humble Roast Chicken – Sunday Supper and Monday Lunch

Julie and I often enjoy a roast chicken dinner together. She has the breast and I the leg and thigh. This leaves a lonely carcas and lots of meat. Leave a little bit of breast meat aside for the dogs, and there is still another good meal waiting for a little magic. We call this Chicken Noodle Soup. You might call it Pho Ga.

The first step is to combine all of the skin, bones, meat trimmings, and any juice left on the carving platter in a pot. I use a 3 1/2 qt. pot, and I fill it to the top with water. Bring to a boil, then reduce to a simmer while you prepare everything else.

Everything else is really not much, but the spices are really important to me.

I use one small onion, peeled and cut in half (in that order – the two ends will hold the onion halves together later.)  A nice, fat chunk of ginger about 1″ long, cut in half. Half a head of garlic cut in half across the equator. Then the spices: 3 cinnamon sticks, five or six cloves, five or six star anise, and a tablespoon of coriander seeds. The onion and ginger need to get cooked.

Place the cit sides down over the grates of gas stoves (or a grill) and cook until blackened. Turn occasionally to cook evenly. It should take about ten minutes over medium heat. Take your time. This step provides great color for the broth, but also adds depth of flavor.

As your pot of bones and trimmings slowly simmers, melted fat and dissolved proteins will rise to the surface. It’s not important to make it perfect, but I usually try to skim off most of the scum and fat and wash it down the drain.

After half an hour or so simmering and skimming, the liquid should be more or less clear.

Now it’s time to add the aromatic ingredients.

All you have to do is wait. Go about your business. The broth will simmer very slowly for somewhere between two and three hours happily.

In the meantime, soak your pho (rice noodles.) Enough cold water to cover them in a bowl is all it takes.

After an hour or so, the noodles will become completely soft and pliable. Drain them and hold until ready to serve the soup.

While you wait, you can also prepare the chicken meat and herb garnish. I like chopped green onions in the bowl, and a plate of Thai basil and shiso or cilantro on the side. You may also like thinly sliced jalapeno peppers. Julie does…

When the cooking time is up for the broth, and the liquid in the pot is slightly reduced,

strain through a sieve into another pot.

The color and aroma should be intoxicating…

Bring the broth to a boil (or use a separate pot of boiling salted water) and add the noodles.

30 seconds is enough, then transfer the noodles to warm soup bowls. Top with the shredded chicken meat and green onions.

Pour the broth over the top and enjoy!

Ramen an easier way

The long-cooked pork bone and mushroom broth is amazingly rich, but there are many other styles of broth in Japan. Here is one that is much more simple to make, lighter and less filling.


makes broth for four large bowls

4 cups Chicken Broth
4 cups Dashi
3 oz. Japanese Dark Soy
3 oz. Mirin
1/2 t. Kosher Salt



Combine all ingredients, and stir to dissolve salt. Bring to a simmer, then ladle over cooked noodles and garnish.


The noodles I’ve been using are from Tokyo Fish in Berkeley. They are fresh and locally made. At $0.99 each, they are a good deal! Cook them in salted boiling water for three minutes, stirring occasionally.


Drain but don’t rinse.


Portion in hot bowls with the rendered chicken fat in the bottom and arrange garnish over the top. Today I’m using slow-cooked pork shoulder in place of chasu, along with simmered bamboo shoots, soft egg, and green onions like the tonkatsu ramen. I’ll add a tablespoon of rendered chicken fat to this one, as well, but no tare. This broth has enough salt.



Happy cooking!

Ponzu Sauce


On vacation this week, and I made a trip to Tokyo Fish in Berkeley where I stocked up on sashimi fixin’s. One of the fish I was lucky enough to find was hirame, just the outside fin mussel. Called angawa, it is one of our very favorite sashimi items, but soy sauce does not do it justice.

Here’s a easy recipe for ponzu, the tangy citrus soy dipping sauce often served wtih angawa.

2 oz. Japanese soy sauce
2 oz. dashi
2 oz. freshly squeezed lemon juice
1/2 oz. rice wine vinegar
1 oz. mirin
good pinch bonito flakes

Combine all ingredients in a suitable bowl, and stir to mix. Allow to sit for an hour for the bonito flakes to infuse, then strain them out. Store refrigerated and covered tightly. Will keep for a week or so.


Chicken in Yellow Curry

Here’s another recipe that I often make in large size to freeze. Defrost and add chicken and vegetables, a pot of rice, and dinner is ready in less than an hour.

3 oz. Canola oil
1 lb. head on shrimp, coarsely chopped
2 oz. Garlic, sliced
12 oz. Yellow onion, sliced
4 oz. Yellow curry paste
1/2 oz. Turmeric
4 cups Chicken broth
4 3/4 cups Coconut milk
3 1/2 oz. Palm sugar
1 1/2 oz. Lemongrass, crushed
2 oz. Galangal, sliced 1/4″ thick
2 oz. Thai chiles, coarsely chopped
20 each Kaffir lime leaves
2 oz. Lime juice
1 oz. Fish sauce

Gather and prepare all of the ingredients. (That’s shrimp paste that you don’t need.)

Heat oil in a suitable pot over high heat, and add the shrimp. Cook, stirring, until the shrimp are well browned,and the aroma becomes nutty.

Add the garlic, and stir to combine.

Then add the onions and celery, reduce the heat to medium,

and cook until the onions soften, about five minutes.

Add the curry paste and termeric, and stir to combine evenly. Continue to cook until the paste is heated through, about two minutes, then add remaining ingredients.

Bring to a boil, then reduce to a slow simmer and cover. Cook, stirring occasionally, for one hour, then remove from the heat.

Remove the lemongrass, lime leaves, and galangal,

then puree with an immersion blender until smooth. Strain through a sieve into a storage container, cool completely, then cover. At this point, you can freeze the sauce or use it right away.

Whenever you are ready, prepare the meat and vegetables. It can be almost any combination that you like. In this photo, I used chicken thigh cubes and shrimp with diced roast yams, green beans, halved grape tomatoes, and thai basil.


Add everything except the tomatoes and basil to the pot, and bring to a simmer.

Cook until the chicken and shrimp are done, about ten minutes, then add the tomatoes and Thai basil.
Return to a simmer then serve over steamed jasmine rice.