Fall

Farro Stuffed Delicata Squash | Serious Crust by Annie Fassler

Farro Stuffed Delicata Squash

Farro Stuffed Delicata Squash | Serious Crust by Annie Fassler

Farro Stuffed Delicata Squash | Serious Crust by Annie Fassler
Farro Stuffed Delicata Squash | Serious Crust by Annie Fassler
Farro Stuffed Delicata Squash | Serious Crust by Annie Fassler
Farro Stuffed Delicata Squash | Serious Crust by Annie Fassler
Farro Stuffed Delicata Squash | Serious Crust by Annie Fassler

There are meals that sit in my head for a while. Rolling around, popping up every now and again, asking to be made. Some of them never come to light – either I can’t figure out what it’s missing or what it needs to make it pop, or maybe I think it’s a really original idea only to search the internet and find a handful of recipes just like it already in existence.

There are plenty of stuffed squash recipes out there. You need only do a quick search to be overwhelmed by the various types of squash, fillings, toppings, mix ins. But maybe this one will happen to contain a bunch of things you already in your fridge. That’s how it happened in my kitchen, anyway. I had been thinking about stuffed squash – it had been one of those ideas rolling around in my head, poking at me every time I brought home a squash from the store. And it took a few weeks to really figure out what I wanted to fill it with. And really it came down to necessity – we needed dinner, I’d been saving the squash and we didn’t have much else in the house. So I dug around the pantry and the fridge, rustled up some soyrizo, farro, manchego, dried cherries, and parsley. It sounds like an odd combination of things, but I promise they all fall into place quite nicely – a little bite from the farro, sweetness and creaminess from the squash, a little heat from the soyrizo.

It’s an easy meal that comes together quickly, though I will warn you it uses a handful of dishes. But for a filling, comforting fall meal, it’s worth it.

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Miso Caramel Apple Cake | Serious Crust by Annie Fassler

Miso Caramel Apple Cake

Miso Caramel Apple Cake | Serious Crust by Annie Fassler
Miso Caramel Apple Cake | Serious Crust by Annie Fassler
Miso Caramel Apple Cake | Serious Crust by Annie Fassler
Miso Caramel Apple Cake | Serious Crust by Annie Fassler
Miso Caramel Apple Cake | Serious Crust by Annie Fassler
Miso Caramel Apple Cake | Serious Crust by Annie Fassler
Miso Caramel Apple Cake | Serious Crust by Annie Fassler

We decided not to go to a pumpkin patch this year. I have some regrets, but mostly we wanted to spend our time doing things other than driving half an hour to a patch just to pick a pumpkin, something we easily could have done at our local grocery store. I’ve been really impressed by the homes in our new neighborhood. There’s one down the street that has no fewer than seven of those large inflatable, light up creatures: two spiders on their roof, one weiner dog with a mask, a couple pumpkins, and more. They even hung a little ghost from the telephone wire! There are pumpkins galore, gravestones, lights, and those faux cobwebs everywhere. I like how Halloween has really been embraced and so many people decorate and get in the holiday spirit. I like that it has such a sense of humor about it, a lightheartedness.

What did we do instead of the pumpkin patch? Well, we did get pumpkins, and we carved them. We got a skeleton named Gary who looks like he’s emerging from our garden beds. We threw a murder mystery dinner party. And tomorrow we hope to be handing out a lot of candy (seriously, we have two very large bags) to kiddos dressed up in costume, hauling pillowcases or plastic pumpkins or whatever the kids use these days. And as for the adults? We’ll likely be munching on this cake (if there’s any left by then), sipping mulled wine or mulled cider spiked with rum, maybe watching Stranger Things (if we don’t finish that by then too) or The Nightmare Before Christmas or some other movie that is equal parts Halloween and nostalgia. Sometimes certain holidays can be weird as adults, but I’m feeling pretty good about this one.

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Kale & Sweet Potato Soup | Serious Crust by Annie Fassler

Kale & Sweet Potato Soup

Kale & Sweet Potato Soup | Serious Crust by Annie Fassler

Kale & Sweet Potato Soup | Serious Crust by Annie Fassler
Kale & Sweet Potato Soup | Serious Crust by Annie Fassler

We’ve turned on the heat. On the afternoons when the cold is seeping into my bones I nudge the thermostat up a couple of degrees. We’ve had four fires in our fireplace. Jonah even acquired one third of a cord of wood (which is a lot). I am drinking tea most mornings. The leaves are fiery red, more neon than I remember them being in years past. I think I’m so excited about all of this because I missed fall last year. I’ve always loved fall for many of the usual reasons: sweaters, tea, cozy gatherings with family and friends. But this year it all seems bigger. Last year we went pretty much straight from summer in Portland to more summer in Thailand, and then straight into winter in Germany. I missed my favorite season and some of my favorite ingredients.

But having more appreciation isn’t the only thing that’s different. There have been little things in our day to day lives that have altered since we started making this home. It seems silly, but I used to be very particular about leftovers, and often didn’t really like eating them very much. These days I am a leftover guru: combining bits from different meals to make something completely new and also really good (if I do say so myself). I am working on going with the flow more, and am getting better every day. And this season I am determined to confront my mediocre feelings toward soup. It’s not that I hate soup at all – I don’t even dislike it. But there is always something I would rather eat (the exception to this is matzoh ball soup). But with a new kitchen, a new dutch oven, and a new perspective on leftovers, I’m going to conquer soup.

I made this decision over a month ago when we arrived in Chicago for our wedding. Once we hauled our suitcases into the living room at Jonah’s parents’ house after a long day of travel, my mother-in-law asked if we wanted something to eat. She scooped rice into a bowl and topped it with this light coconut broth, simmered kale, and sweet potatoes. There was a healthy pinch of cilantro, and she got out the hot sauce for us to liberally drizzle over. I took one bite and was convinced that I needed to re-examine my relationship with soup. I ate this for the next three days for lunch, secretly sneaking into the kitchen for a slightly early lunch so I would get to it before Jonah’s family finished it off. It was selfish, but I couldn’t help myself.

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Brown Butter Pumpkin Bread | Serious Crust by Annie Fassler

Brown Butter Pumpkin Bread

Brown Butter Pumpkin Bread | Serious Crust by Annie Fassler
Brown Butter Pumpkin Bread | Serious Crust by Annie Fassler
Brown Butter Pumpkin Bread | Serious Crust by Annie Fassler
Brown Butter Pumpkin Bread | Serious Crust by Annie Fassler
Brown Butter Pumpkin Bread | Serious Crust by Annie Fassler
Brown Butter Pumpkin Bread | Serious Crust by Annie Fassler
Brown Butter Pumpkin Bread | Serious Crust by Annie Fassler

It has been a time of changes around here lately. Just as the fall weather peeked its head in Portland, Jonah and I were off to Chicago, where summer raged. There we got married: in his parents’ backyard, under the chuppa, crying and laughing and dancing. It was everything that a wedding is supposed to be. The days before and after were packed with events, with tooling around the city seeing friends and gathering with family. The sense of joy and celebration, the high from all the love, felt like it would last forever.

And then, two days after the wedding, it came to a halt: we got a call that Jonah’s grandmother had passed away. At the wedding she had looked so beautiful and strong. She sat chatting with the other grandmothers and blowing bubbles. She stuck to her values, walking right past the dance floor and saying to my now sister-in-law, “Did you see that? I’m a good Mennonite.” The morning after the wedding, we sat with her and unwrapped a beautiful quilt that she had been saving for us, called “Around the World.” We hugged and kissed her goodbye and said we’d see her at Christmas. You see, Jonah’s grandparents lived in a small town in Minnesota and, despite over seven years together and many Christmases with his family, I had never been. Jonah wanted me to see it, to see the town covered in snow, to take part in the holiday traditions his family holds so dear. I told him that this would be the year to go, since I didn’t know how much longer Grandma would be with us.

We balanced the rest of our time in Chicago – friends distracted us, even continued the celebration while being sensitive to the loss. We made plans with Jonah’s family – when was the service? Should we go straight from Chicago? We decided, in the end, to fly home on our previously scheduled flight, and then flew out to Minnesota a couple of days later. I didn’t know what to do, how to help. In situations like this, when I feel helpless, I turn to the kitchen, to something I can have some control over. I went back to my traditions: when we celebrate, we eat; when we mourn, we eat. The slight nip in the air in those two days at home settled in my belly, and while I picked the last hauls of sungold tomatoes from our garden, I started to crave soups, roasted chicken, and squash in all forms. So I decided to bake this pumpkin bread. It is a bread of changes too: pale gold butter becomes a caramel, nutty, liquid. A soft, sparkly batter turns into a moist, dense loaf with a perfect crunch on top. It may not have been much, but it was what I could offer. Grandma, I promise to keep my new family well-fed.

When we heard the news, I emailed our wedding photographer to see if she could send any photos of Grandma from the wedding. She sent a handful of beautiful pictures, but this for some reason stands out to me. That’s her on the right, talking to Jonah’s other grandmother, as they watch the dancing.
Photo credit: Anna Zajac.

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Peach Parfait | Serious Crust by Annie Fassler

Parfait Parfait: Peach Parfait with Graham Cracker Crumbs

Peach Parfait | Serious Crust by Annie Fassler

Peach Parfait | Serious Crust by Annie Fassler
Peach Parfait | Serious Crust by Annie Fassler

We give each other a hard time in my family. Really. Nothing is off limits, and boy do we know how to push each others’ buttons. My sisters, for example, can get me more angry than anyone in the world. But the other side of this is that when we give each other compliments, it really is the most heartwarming thing. Getting a sincere compliment from my sisters or my parents is one of those things that gives me the warm and fuzzies. But back to the giving each other a hard time thing. My dad has all these -isms. These things he says and we give him quite a hard time for. I won’t share all of them here because he might kill me (if he happens to read this post), but one of my favorites that is relevant to this story is when he says, “You know, it wasn’t actually that hard.” This is almost always in reference to some intricate, fantastic dish he has cooked. It goes like this: either we are on the phone or sitting down to dinner, and he tells me all of the steps it took to make the dish in front of me or that he made for dinner last week. And then, no matter what I say, he follows it up with, “You know, it wasn’t actually that hard.”

When I was in Seattle last month, he and I were at the store shopping for dinner, and he mentioned he wanted to pick up whipping cream for leftovers of a dessert he had made a couple days before that, you guessed it, “wasn’t actually that hard.” I, of course, did not believe him. Especially when he claimed it was called a parfait parfait, which in his often jumbled speech, became farpait farpait. Imagine the two of us, wheeling our cart up and down the aisles of the store, giggling and spouting “farpait farpait” at each other – it was a sight. But we got home, ate dinner, and then were treated to this dessert. The sautéed fruit topped with salty, sweet, buttery graham cracker crumbles, and freshly whipped cream convinced me quickly that this dessert was worth whatever effort it required. It was so tasty that I made it for a dinner party last week to find that he was right: it really was one of the simplest desserts I’ve ever made. Did you hear that Dad? YOU WERE RIGHT.

The beauties of this recipe are two-fold. First, it can be easily adapted with whatever seasonal fruit you have on hand. In the coming weeks, I’ll be making it with plums, then apples, then maybe even some grapefruit wedges, rhubarb, berries, you get the idea. Second, having this graham cracker crumb on hand, I’ve found is both tempting and useful. Being able to just sauté some fruit and whip some cream and voila, dessert, is pretty great. Plus it isn’t so bad sprinkling a tiny bit on my morning yogurt, fruit, and granola either.

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Carrots with Tahini Sauce + Hazelnuts | Serious Crust by Annie Fassler

Carrots with Tahini Sauce + Hazelnuts

Carrots with Tahini Sauce + Hazelnuts | Serious Crust by Annie Fassler

Carrots with Tahini Sauce + Hazelnuts | Serious Crust by Annie Fassler
Carrots with Tahini Sauce + Hazelnuts | Serious Crust by Annie Fassler
Carrots with Tahini Sauce + Hazelnuts | Serious Crust by Annie Fassler
Disney dinner | Serious Crust by Annie Fassler
Disney dinner | Serious Crust by Annie Fassler

It was a mashup. A mashup of colors: neon orange, sunset purple, creamy yellow. A mashup of recipes: lots of research, a few ideas, a smattering of ingredients already in the fridge. And a mashup of an event: bachelorette party meets Disney princess themed meets actual edible meal. My best friend’s bachelorette weekend was a whirlwind of events and cocktails (coming soon to the blog, don’t worry), celebrating this wonderful woman and her marriage to another one of my best friends. I’ll get all sappy about them in the next post though. I was tasked with throwing a Disney princess themed dinner party at my house – we dressed as Disney princesses, there was a photobooth, lots of Cinderella-blue (her favorite princess), pumpkins, and more. Above you can see the table and some of the princesses with Cinderella herself at the head of the table, plus the wonderful Moana using her oar to keep all the bees off our fish.

In my effort to create a feast that was edible and kind of went together, I fudged a little bit – Arial probably wouldn’t normally eat salmon, she’d be friends with the salmon. So this was my riff on Rapunzel’s carrots and hazelnuts (in the movie she eats parsnip and hazelnut soup) topped with Jasmine’s tahini sauce. It was my favorite dish at the dinner, and I was happy to find some of the tahini sauce leftover in my fridge a few days later. So I recreated it here – there may be less Disney flare, but there is just as much flavor.

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Asian Hot Sauce | Serious Crust by Annie Fassler

Asian Hot Sauce

Asian Hot Sauce | Serious Crust by Annie Fassler

Asian Hot Sauce | Serious Crust by Annie Fassler
Asian Hot Sauce | Serious Crust by Annie Fassler

My cooking these days feels torn. On the one hand, we’ve been having people over for dinner all the time and when we do, I take it as an opportunity to make those dishes that are just a bit too much of a production for any old night with me and Jonah (i.e. anything from my newest and also favorite cookbook Six Seasons). On the other hand, when it is just me and Jonah I tend to turn to what I have in the fridge. This is a great practice, but when I go to the grocery store, I generally buy the same things for weeknight dinner staples: I pick up some tofu, mushrooms, peppers, leafy greens, onions, occasionally some sweet potatoes, and a bulb of fennel if I’m feeling fancy. These ingredients most often turn themselves into a rice or soba noodle bowl because, well, we love Asian flavors, and it’s simple enough that we don’t have to think about it too much before it can become dinner. But the key to any good rice or noodle bowl is the right sauce.

In my recipe box that sits in my spice drawer, I’ve got at least 3 different asian marinades/sauces. They all have roughly the same ingredients, with a couple extras thrown in or substituted. They are ingredients that are used almost daily in my kitchen: soy sauce, rice vinegar, sriracha, garlic, lime juice. Occasionally there will be honey or maple syrup, sesame oil or miso. But this sauce, the one below, it’s different. Instead of being the base sauce for a meal, it’s a sauce that I keep in a small jar in the fridge. I drizzle it on a plate of food when it needs an extra kick, that beloved tingling on the lips, the gentle burning on the edges of your tongue. It’s not too hot – you can still taste all the ingredients in it because the heat is just at the right level where the flavors don’t get lost. I put it on noodles and rice bowls, but I also put it on fried eggs in the morning, orzo salads that need a little jazzing up after a few days in the fridge, and an afternoon snack of avocado. It has gotten to a point where I like to always have a jar on hand, should the need for it arise. And the need does arise. It always comes in handy.

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Hummus Three Ways: Basic, Balsamic, and Chipotle | Serious Crust by Annie Fassler

Hummus Three Ways: Basic, Balsamic, and Chipotle

Hummus Three Ways: Basic, Balsamic, and Chipotle | Serious Crust by Annie Fassler
Hummus Three Ways: Basic, Balsamic, and Chipotle | Serious Crust by Annie Fassler
Hummus Three Ways: Basic, Balsamic, and Chipotle | Serious Crust by Annie Fassler
Hummus Three Ways: Basic, Balsamic, and Chipotle | Serious Crust by Annie Fassler
Hummus Three Ways: Basic, Balsamic, and Chipotle | Serious Crust by Annie Fassler
Hummus Three Ways: Basic, Balsamic, and Chipotle | Serious Crust by Annie Fassler
Hummus Three Ways: Basic, Balsamic, and Chipotle | Serious Crust by Annie Fassler

There are some foods that have such a sense of place. For me, scallops take me back to the first time I gathered the courage to taste them – my dad had doused them in a carrot sauce – on the back patio of my childhood home. Deeper n’ ever pie takes me to my mom’s kitchen. Beer bread takes me to my apartment, senior year of college, my friend Rosie and I standing in the kitchen, waiting impatiently for the bread to cool so we could eat a slice. Annie’s mac n’ cheese takes me to the early days of my relationship with Jonah, standing in his college kitchen, scraping the pot of the tangy cheese sauce to procrastinate on our studies.

Hummus was never a food I loved growing up. I never understood why you would purée beans and then dip dry, bland pita chips in it. I would’ve rather eaten broccoli dipped in ranch, or Doritos, or almost anything else you would find hummus next to at the food table at whatever party you were at. It was cold, thick, and grainy, and seemed like a punishment to have to eat. I avoided eating it mostly until the past few years. I remember a hike that my dad and I went on, and we took a little tub of Sabra’s roasted garlic hummus to the top of Little Si outside Seattle and nearly polished the whole thing off. From then on, Sabra was the standard for me: rich, creamy, and smooth. At parties, I stopped avoiding hummus altogether, but I never really sought it out.

When I went to Israel a couple years ago, I knew I was going to eat the best hummus of my life. And I did, four times over. I ate hummus dusted with za’atar, hummus slathered in olive oil, hummus sprinkled with ground lamb and pine nuts, and hummus dolloped with roasted mushrooms. I would go back to Israel just for the hummus, eaten in the Jerusalem heat, watching the city bustle around me as I sat licking my fingers. When I got back from that trip, I started making my own hummus – I have become a snob about it, and I futzed with Ottolenghi’s recipe until it was as close as possible to the plates I scraped in Israel.

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Deeper 'n Ever Pie | Serious Crust by Annie Fassler

Deeper ‘n Ever Pie

Deeper 'n Ever Pie | Serious Crust by Annie Fassler
Deeper 'n Ever Pie | Serious Crust by Annie Fassler
Deeper 'n Ever Pie | Serious Crust by Annie Fassler
Deeper 'n Ever Pie | Serious Crust by Annie FasslerDeeper 'n Ever Pie | Serious Crust by Annie Fassler

We are back. Back in the U.S. Back on the west coast. Back in gray and rainy Portland. This past weekend we had a taste of spring, but otherwise it has been wet. And between the weather and having a bit more time on my hands and a fully functional kitchen again, I have been cooking some of my favorite warming meals. (Big shout out to friends Mac and Carmelle who are letting us room with them while we look for a place to live!) This recipe is one of those dishes. You may have heard of this pie, or at least the book series it is inspired by, Redwall. When I was younger, my older sister Emily was obsessed with the series, which focuses on a series of woodland creatures who live in mostly an abbey. If I recall correctly, there are castles and ghosts, banquets and wizards. I think of it as Camelot meets the Borrowers. My mother, being the amazing woman she is, somehow found a recipe for this pie, Deeper ‘n Ever Turnip ‘n Tater ‘n Beetroot Pie, and would make it for us, making us feel as if we were at the table during those banquets, eating alongside otters, squirrels, and birds.

This pie screams cozy to me. You start with a buttery, savory pie dough, layer the filling with cheese, mashed vegetables, beets, caramelized onions, and more cheese, and bake until the crust is golden. As an adult, I realize the amount of work that goes into this, and how long my mom must have spent in the kitchen making it: caramelizing onions, mashing potatoes and turnips, boiling beets, shredding cheese. It also is a great base for something that is easy to riff on – you could add squash, greens, mushrooms, peppers.

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Sai Ua (Chiang Mai Sausage) | Serious Crust by Annie Fassler

Sai Ua (Chiang Mai Sausage)

Sai Ua (Chiang Mai Sausage) | Serious Crust by Annie Fassler
Sai Ua (Chiang Mai Sausage) | Serious Crust by Annie Fassler
Sai Ua (Chiang Mai Sausage) | Serious Crust by Annie Fassler
Sai Ua (Chiang Mai Sausage) | Serious Crust by Annie Fassler
Sai Ua (Chiang Mai Sausage) | Serious Crust by Annie Fassler
Sai Ua (Chiang Mai Sausage) | Serious Crust by Annie Fassler
Sai Ua (Chiang Mai Sausage) | Serious Crust by Annie Fassler

Well friends, this is the last post from my time in Thailand. Although I’ve been gone from the country for a month and a half now, the fact is that after this post I’ll be done writing about it, looking at pictures constantly, revisiting notes, and all that. But in a way I saved the best for last.

As a birthday present for me, Kylie and Walt got the four of us a class at Ton Gluay Thai Culinary Heritage, a cooking school that Kylie found on a blog all about life in Chiang Mai. They contacted Ice, the woman who runs the school, and got us set up for an afternoon class to take place at Ice’s house. The cool thing about this class is that instead of rushing you through making four different dishes, you pick one dish to make from scratch. One of the dishes we hadn’t yet made in any of our cooking classes was the infamous Chiang Mai sausage, or Sai Ua, that we had eaten (and loved) on many occasions. It was spicy and juicy, with strong flavors of cilantro and lemongrass. Now, I’ll admit that making sausage from scratch isn’t necessarily the most appealing thing to me – intestines have never been high on the list of parts I enjoy eating or handling. But I was determined to try something new! So the class was scheduled and we were on.

When Jonah and I pulled up to Ice’s house on our motorbike, she and her boyfriend Eric (from New Jersey) were sitting out front, waving us in. Perhaps the first thing you notice about Ice is her petite but incredibly strong frame – turns out she and Eric are starting a gym in Chiang Mai and do lots of weight training in their yard. But the second thing you quickly notice is her voice. Ice is Thai but studied in Scotland and has also spent some time in the U.S., and because of this her accent is fascinating and hard to place. The way she said “cool” was so great that eventually all four of us started repeating it after her. If you want too hear what I’m talking about, you can check out the podcast that Jonah and I have been making and listen to the episode that features Ice’s class.

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Fish Cakes with Cucumber Sauce | Serious Crust by Annie Fassler

Fish Cakes with Cucumber Sauce

Fish Cakes with Cucumber Sauce | Serious Crust by Annie Fassler
Fish Cakes with Cucumber Sauce | Serious Crust by Annie Fassler
Fish Cakes with Cucumber Sauce | Serious Crust by Annie Fassler
Fish Cakes with Cucumber Sauce | Serious Crust by Annie Fassler
Fish Cakes with Cucumber Sauce | Serious Crust by Annie Fassler
Fish Cakes with Cucumber Sauce | Serious Crust by Annie Fassler
Fish Cakes with Cucumber Sauce | Serious Crust by Annie Fassler

As I mentioned in my last post, Thailand is seeming more and more like a distant memory, especially now that our friends Kylie and Walt have left Chiang Mai for the next leg of their adventure. But there are some things that have faded less than others, and Wee’s delicious food and her megawatt smile. You can read more about how we met Wee and our cooking class with her in this post (and make some pumpkin curry soup, while you’re at it.)

These fish cakes were a dish that Wee surprised us with at our cooking class. She wanted us to make an appetizer, and one that was a little more challenging and involved than a Thai style omelette, so she picked this. We hadn’t eaten them at any of our previous meals at her restaurant, and I instantly regretted that when we tasted them during our cooking class. The fish is subtle, tender, but the cakes themselves are airy and crispy. But really the star of this dish for me was the dipping sauce. We made our own sweet chili sauce – a simple task that I plan on doing a lot more when I get home – and then poured it over cucumbers and shallots and topped it with ground peanuts. This fruity sauce was light and crunchy, matching so well with the fish cakes. But it also lent a refreshing acidity to the fried fish cakes. I can easily imagine using the dipping sauce at many a summer BBQ to top grilled chicken or salmon. But first, try it with these fish cakes.

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Pumpkin Curry Soup | Serious Crust by Annie Fassler

Pumpkin Curry Soup

Pumpkin Curry Soup | Serious Crust by Annie Fassler
Pumpkin Curry Soup | Serious Crust by Annie Fassler
Pumpkin Curry Soup | Serious Crust by Annie Fassler
Pumpkin Curry Soup | Serious Crust by Annie Fassler
Pumpkin Curry Soup | Serious Crust by Annie Fassler
Pumpkin Curry Soup | Serious Crust by Annie Fassler

I should be working. You see, in about 10 hours I’ll be getting on a plane to Bangkok, sleeping in a hotel, and then getting on a 12 hour flight to Cologne, Germany. And I have a few items to cross of my checklist before I hop that flight. Instead, I want to tell you about Wee.

We discovered Wee’s Restaurant thanks to friends Zita and Jeremy, who found it via Trip Advisor (oh man do I have a love/hate relationship with that site, but that is for another time). We first ate at Wee’s in early November, and then we kept returning, and returning. My dad was the one who observed that she had a cooking class, and so I handed Wee my phone, she found herself on Facebook for me, and we started messaging about when we could do the class and what dishes to make. A few days later, we ate our Thanksgiving dinner at her place, and then a couple of days later Kylie, Walt, Jonah, and I spent 9 hours in her kitchen cranking out her amazing dishes.

What won me over was Wee’s wing bean salad with shrimp. But as I tried more and more of her dishes, I fell deeper and deeper. They were unique, unlike dishes that we had at other restaurants in Chiang Mai. They tasted more complex, more interesting. You know when you can taste that something has been made with care and, dare I say it, love? That’s how Wee’s food tasted to me. Between that and Wee’s sense of humor and her infectious smile, I knew we would get along.

It felt like we made a majority of Wee’s menu in the kitchen that day, but we truly only scratched the surface. This pumpkin soup that we had on Thanksgiving was one dish that kept me coming back. The pumpkin is sweet, the coconut broth a little spicy from the curry paste, and herby from the kaffir lime and lemongrass. And the best thing about it that just as I was eating it in warm Chiang Mai, I could imagine my friends back at home making it to warm themselves up.

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