Thai Cooking with Suwanee

Maryangelo

Last week I hosted a Thai cooking class taught by the sweet Suwanee of Suwanee Photography. We had some of the greatest wedding professionals in Spokane share this lovely meal with us! And the amazing Mary Banducci of Maryangelo Photography took photos of the food for us! Isn't her food photography fabulous? 

Suwanee took us shopping at Bay Oriental Market on Sprague to find all of the ingredients!

Here are a few of Mary's photos! Tomorrow I will post a shopping list with photos and then recipes to follow throughout the week.

Enjoy!

Alisa & Suwanee at Bay Oriental Market

Suwanee teaching us how to make Spring Rolls

Suwanee, Pam, and Ifong

Dana and Rachel

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Alll photography by Mary Banducci of Maryangelo Photograpy

Seafood Linguine | A Valentine's Day 20 Minute Meal

 

This is a lovely meal to share with your sweetheart on Valentine's Day. This year Valentine's Day falls on a Monday so you may have less time to prepare. But if you want to have a romantic evening at home, this is the perfect 20 minute (or less) meal. The pasta and seafood cook at the same time and only take about 8-10 minutes. The rest is prep work.

Serves 2-4 People

Ingredients

1/4 lbs Blue Mussels
1/4 lbs Clams
8-10 large Tiger Prawns
1 package Linguine pasta
1/2 stick of Butter
1/2 cup White Wine
1 Lemon
3 TBS Chopped Fresh Parsley
3-4 Cloves of Garlic
2 tsp Salt
3/4 cup Shredded Parmigiano Reggiano Cheese

Directions

Clean and prepare seafood for the pan.

Boil a large pot of water for the pasta. Warm a large skillet with 1/2 stick of butter and white wine.

Chop garlic finely and set aside. Chop Parsley finely and set aside. Zest lemon & squeeze juice and set aside.

When water boils add pasta.

At the same time add the seafood to skillet of butter & wine.

Add the chopped garlic, parsley, lemon zest, and juice. Place a lid on the skillet and steam on medium heat until the prawns are pink and the mussels and clams have opened completely. (If a mussel or clam does not open, discard it.)

When the pasta is al dente (still a little firm) use tongs to remove it from the water and place it directly into the skillet. (It's ok to include some of the starchy pasta water. This helps create a sauce)

Add the Parmesan cheese and salt to taste at the end. Toss the seafood and pasta with tongs. Serve with more parsley and shavings of parmigiano for garnish.

 Recipe by Alisa's Garden. Photography by Maryangelo.

Maryangelo's Potato Asparagus Soup

Maryangelo has been cooking up a storm this week!

Take a peek at her "Week of Love" posts at here.