How I Came to Realize I Need a Stand Mixer (Pork Satay w/ Coconut Curry Sauce, Balsamic Glazed Vegetables, and Meringue Clouds w/ Berries)

20 Jul

It’s been a while since I prepared a complete meal that involved advanced preparation, patience, and had more than one course.  Summer is a great time for simple salads and easy grilling.  But the hostess inside me was itching for something fancier than a meal-in-one-dish to entertain my friends for a weeknight dinner.  This meal still feels summery with skewered meat and lots of veggies and fruits.  With a bottle of Toasted Head Cabernet Sauvignon, a night of midweek chatting and catching up was in order.

Pork Satay with Coconut Curry Sauce (served with brown rice)
*revised from original recipe by Martha Stewart


Unfortunately my bamboo skewers came out a bit burnt.  This is mainly due to the fact that I switched cooking methods from grilling to broiling halfway through the meal preparation.  My grill pan was simply too small and grilling 15 of these skewers would have taken forever!  I should’ve soaked them longer for broiling. 

2 lbs pork tenderloin, sliced into 1/3 inch thick strips
15-20 bamboo skewers
2 cloves garlic, minced
1 tbsp sugar
1 tbsp Thai fish sauce
2 tsp ground cumin
2 tsp ground coriander
2 tsp curry powder
1 tbsp Thai red curry paste
1/2 cup chicken broth
1/2 cup coconut milk

In a large bowl, whisk all ingredients other than pork together.  Place pork strips in a large ziplock bag, pour in half of the sauce mixture into the ziplock bag for marinating.  Reserve remaining half for dipping sauce.  Let marinate in refrigerator for at least 2 hours, prefer overnight.

Soak bamboo skewers in water for at least 1 hour (important so you don’t burn them like I did!)

Preheat oven to broil.  Thread pork slices onto bamboo skewers.  Spray broiling pan with cooking spray.  Broil pork skewers 3-4 minutes each side or until cooked through.  Cook in batches. 

Drizzle cooked pork satay with reserved coconut curry sauce and serve.

Serves 5-6

Balsamic Glazed Vegetables


Glazing veggies with balsamic vinegar and roasting them is a great way to feature different seasonal goodies.  For this meal, I chose Japanese eggplant, zucchini, and tomato (not roasted because I don’t like the texture of cooked tomatoes).  But this same cooking technique can be done easily with asparagus, sweet bell pepper, mushrooms, red onion, squash, baby potatoes (cooking times will vary for different veggies)… the possibilities are endless.

1 Japanese eggplant, sliced into rounds
1 zucchini, sliced into rounds
1 hot house/beef steak tomato, sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
salt and pepper to taste

Preheat oven to 425.

In a small bowl, combine olive oil, balsamic vinegar, salt, and pepper. 

Lay eggplant slices in a baking dish in one layer.  Brush oil/vinegar mixture onto eggplant and bake for about 5 minutes.  Turn them over, brush the other side with oil and vinegar and bake for another 5 minutes. 

Remove eggplant to a plate to bake zucchini or use another baking dish for zucchini.  Brush oil/vinegar mixture onto zucchini slices and bake for about 3 minutes.  Turn them over, brush the other side with oil/vinegar mixture and bake for another 3 minutes.

Toss fresh tomato slices with remaining oil/vinegar mixture.

Layer veggies in serving platter (in my case, the original baking dish because I didn’t want to wash extra dishes) and voila, side item!

Serves 4-5

Meringue Clouds with Berries


I don’t own a stand mixer.  I have a hard time justifying the purchase of one since they’re so expensive.  In the past, the most frustrating thing I’ve done with a handheld mixer is whipping fresh whipped cream.  As much patience as that requires, I think making meringue was twice as bad.  I’m seriously considering dishing out the cash for a nice KitchenAid Professional series after this experience. 

For the meringue clouds:

3 large egg whites, room temperature
1/2 cup granulated sugar
1 cup confectioner’s sugar

Preheat oven to 180.

With mixer, beat egg whites on medium-low speed until soft peaks form.

With mixer running, slowly pour in granulated sugar.  Beat on high speed until stiff, glossy peaks form. 

Sift confectioner’s sugar over top of meringue, fold in gently.  Spoon 1/2 cup mounds onto a parchment-lined baking sheet.  Make an indentation in center of each mound with the back of a spoon, swirling the sides. 

Bake for about 1 1/2 hours or until outside of meringue cloud is dry and stiff and can be easily removed from parchment paper.

For the berry sauce:

1 cup strawberries
2 tbsp granulated sugar
1/2 cup quartered strawberries
1/2 cup blueberries

Puree 1 cup strawberries in food processor or blender.  Add in sugar.  Continue pureeing until mixture is mostly smooth.

Spoon strawberry sauce onto meringue clouds, top with quartered strawberries and blueberries.

Makes 6 Meringue Clouds

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