Show 12, January 5, 2013: Cathy Thomas, long-time, award-winning Food Journalist for The Orange County Register and best-selling author (Continued…)

Wing Lam of Wahoo's Fish Tacos with Cathy ThomasCathy picks up with a little tip of the toque to well-known Orange County personality, Wing Lam, co-founder of Wahoo’s Fish Taco. In The Register’s January 2nd Food Section

Cathy’s article was on Wing Lam sharing his famous recipe for the signature fish taco. There is also a short companion video with Wing showing the cooking process. You’ll find the video on her website.

Melissa's World Variety ProduceCathy then continued her comments on Melissa’s 50 Best Plants On The Planet with her notes on Chrysanthemum Leaf. The recipe for Thai-Style Carrot Soup with Chrysanthemum Leaves is posted on our Website in the “Recipe” File.

Kale, a current darling of chefs, was next on the menu. Kale salad seems to have popularized the current trend. The book includes a wonderful recipe for Kale Salad with Dates and Almonds.

Cathy concluded the conversation explaining the recipe for Kale and Cannellini Beans with Crumbled Sausage enjoyed by her daughter.

This is a handy book for reference that’s a must for any home cook.

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Thai-Style Carrot Soup with Chrysanthemum Leaves

Melissa's World Variety Produce Yields 8 servings

1 tablespoon olive oil
1 pound carrots, peeled and coarsely chopped
1 large yellow onion, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
3 tablespoons chopped unpeeled fresh ginger
3½ cups fat-free, low sodium chicken or vegetable broth
1 cup light coconut milk
1/3 cup fat-free evaporated milk
3 tablespoons fresh lime juice
2 tablespoons creamy peanut butter
2 tablespoons brown sugar or maple syrup
2 teaspoons seasoned rice vinegar
1 1/2 tablespoons fish sauce
1 teaspoon Asian (roasted) sesame oil
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon dried red chile flakes
Salt
Freshly ground black pepper
1/2 cup finely chopped fresh chrysanthemum leaves

In a large pan or Dutch oven, heat the olive oil over medium-high heat. Add the carrots, onions, celery, garlic, and ginger; cook for 5 to 6 minutes, stirring occasionally, until the onions are translucent. Add the broth, coconut milk, evaporated milk, lime juice, peanut butter, syrup, vinegar, fish sauce, sesame oil, coriander, turmeric, and chile flakes; bring to a boil. Cover, reduce the heat, and simmer for 25 to 30 minutes, until the carrots are very tender. Remove from the heat.

Using a ladle, remove 1 cup of the broth and set aside. Process the remaining soup in batches in a food processor or blender until smooth; hold the lid down with a potholder if using a blender. Taste and season with salt and pepper. If the soup is too thick, stir in all or some of the reserved broth.

If making it ahead, refrigerate, covered, for up to 24 hours. Gently simmer on low heat until reheated. Ladle into soup bowls. Garnish each serving with chopped chrysanthemum leaves.

Meatless Alternative: Omit the fish sauce and substitute soy sauce.