So off I went tonight to take cookbook author Naam Pruitt's Thai class at Kitchen Conservatory. It was my first class there. It was pretty fun. The food definitely rocked.
This is Naam Pruitt with her lovely cook book, in the also lovely Kitchen Conservatory kitchen.
We began with a Green "Papaya" (som-tom) salad.
Since somehow the shopping before Naam arrived went astray, and several "wrong" ingredients were brought back, what would have been green papaya in the salad became cucumber, the long beans were left out (ickily aged), and there were no dried shrimp (when you go to get your own, be sure to get the little tiny unshelled ones, not large ones in the shell, which Naam sampled and pronounced to taste "like fossil"). Nonetheless, the little salad, now with cucumber and cherry tomato as the main veggies, and the flavors of palm sugar, fish sauce, garlic, fresh lime juice, and peanuts was in spite of all the grocery glitches, fantastic.
Sticky Rice and Mangos (kao-neow-mah-muang)