Michael's Extra Thin Zucchini Saute

Michael says: "The goal of cooking zucchini is to drive off the water". (Funny, I thought it was to prepare for rapid consumption....)

4 one-inch (or less) diameter zucchini, cut 1/16th of an inch with a Mandolin. [The zucchini are from the Farmer's market, starting in April...]
one 2-inch tomato, cored, seeded and diced
thyme
marjoram
butter
olive oil
salt


1. Saute the zucchini, with herbs and salt, in 1 tablespoon each of olive oil and butter over medium heat until soft but neither mushy or brown.

2. Toss in tomatoes a minute or two before the saute is complete.

Tom Khaa Kai Soup

Ingredients:

3 cups coconut milk
5 lemon grass stalks; white part sliced into 1/2 inch slices, and remainder (green part) is bruised with a cleaver
2-inch piece galanga root, cut into thin slices
6 large shrimp, deveined and shells removed
3 tablespoons of fish sauce
1 tablespoon of palm sugar, dissolved
Kafir lime leaves (8 fresh)
3 large shallots, smashed with a cleaver
1 large tomato, cored and sliced thinly
5 ounces of straw mushrooms
3 tablespoons lime juice
1 cup chicken stock
5 birds-eye chilis, seeded and finely sliced
3 tablespoons cilantro leaves
Cayenne pepper, to taste

1. Add coconut milk, chicken stock, lemon grass, galanga, and shallots in a sauce pan over medium heat. Bring to a boil, then turn down to a simmer.

2. Add the shrimp, fish sauce, and palm sugar and simmmer for 4 minutes.

3. Add the tomatoes and mushrooms. Simmer for 2 to 3 minutes.

4. Add the lime juice, Kafir leaves, and chilis. Adjust seasoning as necessary with cayenne pepper.

5. Serve in individual clay pots or ceramic bowls. Garish with cilantro leaves. Add a dash of lime juice to taste. Adjust with cayenne pepper if a spicier soup is desired.