Pizza and the flavors of Thai cuisine have certainly made a delicious experience and impression on me. In a little spot on Delmar Loop there is this pleasant restaurant called Thai Pizza Co. The restaurant comes from a chain of restaurants in the St. Louis area owned by Supatana “Pat” Prapaisilapa. Pat opened his first Thai restaurant in St. Louis’s University City back in 1991, as a way to bring Thai cuisine to the city.
During my visit there, my friends and I selected 7 items from the menu. These seven items I felt were quite satisfactory and a little different from what I usually eat at other Thai restaurants closer to home. There is honestly nothing better than some great Thai food when the weather is chilly. For a first impression the restaurants atmosphere was full of color and inviting. Its was inviting with its yellow walls and colorful decor that was not overwhelming, it gave a nice comfy and relaxing feel.
Starting first with the appetizers we selected a variation such as the Fresh Veggie Spring Rolls – rice wrapper filled and great with lettuce, bean sprouts, carrots. Served with a traditional peanut sauce for dipping. The Crispy Sweet Potato – lightly battered and deep fried. These sweet potato fries were unseasoned (no salt) and served with a creamy wasabi sauce.
Lastly, the Chicken Satay that was fried and had a nice crust on the outside sealing in the curried flavor, which is different than other restaurants I have been to which have grilled them. It was served with a peanut sauce for dipping as well as a cold cucumber and onion relish on the side to put on the chicken if you choose to do so. These are defintley some simple starting favorites for everyone.
Moving on to the entrees of the afternoon, once again it was varied through the menu as it had much to offer and passing up the opportunity to eat a Thai pizza was out of the question. The pizza size was a perfect serving to share with another person or eat by yourself if you are hungry. Picture to the right is a Kratiem Prikthai Pizza it was topped with mozzarella and Monterrey jack cheese to compliment the flavors of the Thai cuisine it was topped with. The second dish we indulged in was the traditional Thom Yum Soup with chicken, made with lemon grass, Thai spices and red chili. It was full of flavor and the lemon grass was not overpowering to the vegetables or chicken in the dish. It was the perfect balance of spice just right.
Of course like at any other Thai restaurant you are able to pick the level of spice. At Thai Pizza Co. their spice range is 1-10. One being the least spicy and 10 being the spiciest. I was daring that day and picked a 5 which at first was overwhelming but ended up being perfectly fine.
This Thai restaurant is a location that takes you away from the hustle of the main street which makes it even a better spot to sit down and get away. So take a walk down Delmar Boulevard to this location and enjoy some tasty Thai food with a twist. Do not be scared to grab a pizza because it is a well worth it experience!
…with a Bailey Irish cream cheese frosting.
Yes. It is beer, chocolate, and Baileys Irish Cream. Combine it together and you get a delicious adult cupcake that makes you thankful for those who are able to combine these ingredients and develop a tasty dessert just for adults.
Last week I took the chance on a cupcake recipe that I found courtesy of http://www.buzzfeed.com.
It was simple to make and delightful.
Recipe from : The Baker Chick
Yield: 12 cupcakes
- 1 cup stout (Guinness)?
- 2 sticks unsalted butter
- ¾ cup unsweetened cocoa powder? (dutch process is best)
- 2 cups all-purpose flour?
- 2 cups sugar
- 1½ tsp. baking soda?
- ¾ tsp. salt
- 2 large eggs?
- 2/3 cup sour cream
- 1 8 oz package of cream cheese (softened)
- 4 tablespoons of butter (softened)
- 4 cups powdered sugar
- 4-8 tablespoons of Bailey’s Irish Cream Liqueur
To make the cupcakes:
- Preheat the oven to 350° F. Line pans with paper liners. Combine the stout and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until mixture is smooth. Remove from the heat and allow to cool slightly.
- In a medium sized bowl, combine the flour, sugar, baking soda and salt, and whisk together. In a large bowl, whisk together the eggs and sour cream until creamy. Add the stout-butter mixture and mix just to combine. Mix in the dry ingredients slowly whisking until just until incorporated.
- Divide the batter evenly between the cupcake liners, filling them about ¾ full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
For Bailey’s Cream Cheese Frosting:
- Combine the cream cheese and butter in a large mixing bowl and beat until creamy. Gradually add the powdered sugar until well mixed. Add in the Bailey’s a tablespoon at a time until the texture is smooth, creamy, and spreadable. Frost as desired. Decorate with cake crumbs or sprinkles.
On one of my recent visits to the Delmar Loop, I stopped by a small Middle Eastern restaurant called Ranoush. I was with my brothers girlfriend, and showing her around the area so I picked a restaurant that would be something different.
Entering the restaurant it was quiet and not busy for a lunch hour, but then again it was a Tuesday and most people in the area were either at work or school. So we go inside and are greeted by our server who lets us pick a table by the window. The server was helpful to the two of us in giving suggestions on what to eat, as we had never been there before. We ordered the Batata hara and Falafel dishes to share. The beverage in the left photo is Rosewater Kahwa (Arabic Coffee made with rosewater.) It was a fragrant and delightful coffee that I enjoyed with just a little sugar added to it, as the rosewater flavor and aroma added to it. The Batata hara is a mixture of spicy potato cubes tossed with coriander, garlic and red peppers. Another great thing aside from the awesome food, is that the prices are low and worth it!
Here is the address to the restaurant –
In the Summer of 2013, I had the privilege of spending five and a half weeks in Hangzhou, China. There I fell in love with life, culture, food and came to the realization that back home I was letting life slip me by. One of the things I told myself I would do when I returned to the states was that I was going to cook Chinese dishes that I enjoyed during my stay in Hangzhou. The dish that I surprisingly favored the most was an eggplant dish. It was full of flavor, spice, the eggplant was tender, the sauce not over powering but fragrant, and the ground pork complimented it very well.
Shortly after returning home, I spend time researching the variety of dishes that I enjoyed and wanted to le
arn how to cook. Naturally, I started with one of my top favorites the eggplant dish. This is the recipe I found, and the one I will keep for future use as it has served its purpose and brings back memories of the family style dinners my classmates and I shared many nights during our stay in China.
I hope you enjoy it as much as I did.
Thai Chili Pepers (4) or the Chili Garlic paste pictured.
2 Medium size Chinese eggplants
2 Teaspoon – Garlic
1 Teaspoon – minced Ginger
1/4 lb. – Ground Pork/Chicken
1 Tablespoon – chopped green onion
Sauce Ingredients — (some ingredients may be adjusted towards flavor preference.)
1 Tablespoon – Hoisen Sauce *
1 Tablespoon – Soy Sauce *
2 Teaspoon – Plum Sauce *
2.5 Teaspoon – Chicken Powder *
1. Mix together sauce ingredients (*), heat to a boil and then simmer.
2. Cook meat in separate pan until brown and crumbly with the Chili, Garlic and Ginger.
3. Combine the sauce, meat and eggplant together.
4. Stir until evenly coated and eggplant is cooked through.
5. Remove from heat and top with green onions as a garnish.