MEET THE DILs
Jessica Coulter
Jessica lives in New York City with her Husband and Dog. When she isn't writing for this here blog, she's a copywriter at an ad agency in Manhattan.
3000 MILES AWAY...
Marites Cristobal Coulter
Marites lives in Los Angeles with her husband. When she's not dabbling as a self-proclaimed domestic wannabe, she's working in PR.
- BEVERAGES
- BREADS
- BREAKFAST/BRUNCH
- DESSERTS
- FRUIT
MEET THE MIL
Pat Tippett
MIL is a chef and food stylist in Portland, OR. For many years she owned Flaming Carrot Catering, pdx's favorite eco-conscience catering company. She takes her passion for art, travel and cuisine back to the kitchen and studio and delicious things happen.
She's currently focusing her talents on food styling and on-site chef services for film scenes and group gatherings (hey tweens - she did the food styling on the twilight movie!). Oh, and writes MIL Missions for this little blog.
Cooking with us? Let us feature a photo of you and your hard work. Email it to 3000milestildinner@gmail.com
3000 miles 'til dinner. |
♥WHEN YOUR MIL (mother-in-law) IS A CHEF, YOU EITHER GET NERVOUS OR GET COOKING.♥
----------------------------------------------- Two busy DILs living on two different coasts getting long-distance cooking lessons from their MIL. |
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recipe
MIL MISSION #26: GREEN PAPAYA SALAD
Delicious served with Banh Mi (Vietnamese-style Sandwiches) with Pork or Chicken or COCONUT & GREEN CURRY CHICKEN SOUP
Prep time: 30 minutes
Servings: 8
♥PANTRY, FRIDGE, MARKET♥♥
1 large green papaya (approx 8” L x 5” W) = 6 C. shredded papaya
1 bunch Thai basil, leaves and little stems only
1/2 bunch mint, leaves only
5 green onions, finely chopped, stems included
2 medium cloves garlic, finely chopped
1/2 C. fresh squeezed lime juice
1/4 C + 2 T. granulated sugar
3 T. fish sauce
3/4 t. red pepper flakes, 1 medium serranos chili or 1 small Thai chili
2 t. sea salt
1 1/2 C. unsalted peanuts, coarse chopped
♥Prep
Peel and shred papaya with shredding tool (these little tools are available where you buy your papaya, usually at Vietnamese or Thai markets, and come in different shapes, sometimes with a plastic handle, sometimes with a tiny wooden handles).
(photos: peeled papaya; shredded papaya)
When the seeds in the center of the papaya become visible, stop shredding.
Put shredded papaya in a large bowl and toss with chopped mint, basil and green onions.
In a small bowl, mix garlic, lime juice, sugar, fish sauce, pepper flakes and sea salt. Pour over papaya, add half the peanuts and toss gently.
Refrigerate for at least one hour or up to 5 hours (for freshest, crisp texture) Taste and adjust seasoning before serving.
Garnish with remaining peanuts.
♥♥ WAYS TO “just wing it” ♥♥ consider or substitute
*sub: cilantro for mint OR use both
*sub: any variety fresh basil
*sub: slivered toasted almonds for peanuts; helpful if you have a peanut allergy
♥ Helpful Hints♥
*chop peanuts in food processor
*shred the papaya 1 day in advance and finish the salad the following day
*although not as crisp, left over salad is excellent the next day
(MIL post)
