Top of the “Whirl-d”+ Thai Pumpkin & Shrimp Soup Video

To quote my friend Chef Ron Duben from my Chef Rachelle Boucher Facebook page, “Wow, the other day we were walking around Sonoma County, and now you are dining on a roof top in Chicago.” I know! I move fast, all in the name of becoming more educated and if possible, even more passionate about cooking technology and appliances. I am so enamored with the way that cooking knowledge, technology and design are intertwining to bring home cooking to incredible new levels of functionality, creativity, convenience and fun. Yes, FUN!

 

I had a remarkable time in Chicago at the World of Whirlpool Cooking and Design Experience with some of the country’s best designers and a wealth of cutting edge cooking products and meals that showed the best of the Jenn-Air appliances and the obvious passion of Chefs Ann Nolan and Perry Kokotis. Here is a sneak of one dish and our stunning, seasonal and luscious roof top meal, overlooking the river and the glittering, vibrant town of Chicago. My heart was overcome with the magic of the evening and the excitement of the group in one of the most stunning historic buildings in the entire city. 

 

More on all of that next week, for now  have  I got a recipe for you!

 

This week’s Flavor Agent is “K for Kaffir Lime Leaves”. Kaffir limes are a very small, very bumpy limes with shiny dark green, heart shaped double leaves indigenous to South East Asia. While the juice is too tart for most cooking, it is used in cleaning products. The skin, or “zest” is used sparingly in many Thai curries and in Indonesian dishes, but it is the fragrant, flavorful leaves that are celebrated for the irreplaceable essence that they add to food from Thailand, Malaysia, Laos, Indonesia and anywhere on the planet that these cuisines are made.

In your world, you can find the leaves dried but more often frozen in your Asian market freezer. In a pinch, I have gone to a Thai restaurant to get a few, they were happy to oblige! Use like a bay leaf whole or with the stems trimmed or stems removed and VERY finely sliced. I keep leaves in my freezer at all times as well as my own Thai Red Curry Paste.

 

This recipe is my version of a Thai Pumpkin, Shrimp & Coconut Milk Soup; it is tangy, sweet and fragrant. While you may not have all of these ingredients, once you have them, you will make this a lot!

 

 

 

Check back next week for a simple, addicting, healthy Thai appetizer featuring “Flavor Agent L- Lemongrass” and Thai Lemongrass Chicken in Lettuce Cups and more insider news of the best of kitchen design and technology.

Until then, I think I will stay right here, on top of the world! 

 

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