Panang Curry Paste

Here is the recipe for Panang Curry Paste, as mentioned in Nosheteria. The paste is very potent and concentrated, so you only need about 6 tablespoons per batch of Panang Curry. Simply store the reserved in the fridge until next time you have a hankering.

From Comfort Food by Kay Scarlett

8-10 large dried chilies
6 shallots, chopped
6 garlic cloves, chopped
1 teaspoon ground coriander
1 tablespoon ground cumin
1 teaspoon white pepper
2 lemongrass stalks, white part only, sliced and bruised
1 tablespoon chopped galangal
6 cilantro sprigs
2 teaspoons shrimp paste
2 tablespoons roasted peanuts

Soak chilies in boiling water for 15 minutes to reconstitute. Remove the seeds and chop. Place in food processor with rest of the ingredients, and process until smooth. Add a little water if paste is too thick, and is not coming together.

Creamed Corn

Here is the recipe for Creamed Corn inspired by a recipe from Jamie's Dinners as mentioned in Nosheteria. The original recipe call for 14 ounces of frozen corn, but when it's summer, and delicious, fresh corn abounds, I use that.

Serves 4

4 ears of corn, kernels cut and scraped from the cob
2 shallots, sliced
small glass of water
1/2 cup milk
2 tablespoons butter
freshly ground nutmeg
salt and pepper to taste

In a medium saucepan, saute shallot in 1 tablespoon of melted butter. When shallots begin to color, add the corn kernels, salt, pepper, and nutmeg to taste. Briefly saute the corn to heat through. Add the glass of water, just enough to steam the corn. Cover, and let steam until softened, about 5 minutes. Add the milk and additional tablespoon of butter, and process with a hand blender, or a food processor until smooth, yet still chunky. Creamed corn should resemble polenta in thickness. Taste for seasoning, then serve.