Restaurant Review: Bhan Thai, Mt. Laurel, NJ

I've mentioned before that I'm taking a weekly circuit training class on Tuesday nights. The instructor runs the session on a 6-week cycle with a week off between sessions. This past Tuesday was our off week, which was perfect because we'd just gotten back from a long weekend in Chicago to celebrate my grandpa's 90th birthday and hadn't been to the grocery store. SP and I decided to meet up near his office for a quick dinner before heading to the store. There are hundreds of restaurants near his office, but it's been awhile since we had Thai food, so we decided to check out Bhan Thai, located in the Cambridge Crossing Plaza in Mt. Laurel, NJ. The Yelp reviews were very positive, so I was excited to try it out.

Since it was a Tuesday the place wasn't crowded, although we weren't alone either. We were seated immediately and given menus. Being me, I'd already looked at the menu online as soon as SP suggested it for dinner and knew what I wanted. We both started with the Tom Kha Soup, mine with chicken ($4.95) and SP's with shrimp ($5.95). As you can see, the portion was huge:


Tom Kha Soup - chicken or shrimps and mushrooms in light coconut broth with a hint of fresh kaffir lime leaf and galangal

The chicken was a little tough, but the broth was incredibly flavorful and chock full of two different kinds of mushrooms in addition to the chicken. We always order Tom Kha Soup when we try a new Thai restaurant (or even when it's an old favorite) and this was, hands down, the best version either of us has ever had. Delicious.

For our entrees, SP decided to get one of the specials, Chu Chee Duck ($18.95), which was in a coconut curry sauce over baby bok choy. He loves duck and usually asks them to make him a masaman curry with duck, but he thought he'd try the special instead:


Chu Chee Duck with curry paste and coconut milk over baby bok choy

It was a gorgeous platter of food and he liked it but wasn't overly excited. I didn't try any of the duck but it looked moist and flavorful. I think he was just jealous of my curry. I got the Chicken Masaman ($12.95) and was thrilled. It was also chock full of chicken and veggies:


Masaman Curry with coconut milk, potatoes, butternut squash, tomatoes, onions, peanuts and avocado

The portions were huge, although for the amount of curry I wished for more rice. We had to ask for another portion of rice with our leftovers and were charged $1 for each. We both enjoyed our meals. Everything was flavorful, cooked well and beautifully presented. And having enough for lunch the next day was a bonus. That never seems to happen when we get Thai food. Other restaurants we visit have much smaller portions, which means no leftovers. Being able to enjoy the curry again the next day was a big plus in my book.

Service was also good. Even though we stuck with ice water our glasses were refilled frequently. Many times I feel like restaurants don't like when customers drink tap water and "forget" to refill glasses unless asked. I had one small complaint and that was with the timing of the food delivery. I try to eat slowly, both so I don't overeat and so I can enjoy the food. As I was slurping up the last of the soup the waitress was putting my entree down on the table. The soup had taken a little longer than expected to arrive and I wished there had been some lag time between the soup and entree.

I have to admit, I'm jealous that SP can visit Bhan Thai for lunch during the week. He works about an hour away from where we live so it's not convenient for us to eat there together often. Maybe someday he'll bring home takeout. If you're local or find yourself in the area I highly recommend this gem.

Bhan Thai
4330 Dearborn Circle
Cambridge Crossing
Mt. Laurel, NJ 08054
Phone 856-234-4202
Fax 856-234-4203
info@bhanthaicuisine.com

Hours:
Monday-Thursday: 11:00AM – 9:30PM
Friday and Saturday: 11:30AM – 10:30PM
Sunday: 12:00PM – 9:00PM
Closed everyday from 3:00PM - 5:00PM

Weekly Menu - Week of April 22, 2012

The weather has been crazy lately. We started this past week in the high 80s, with Monday topping out close to 90 degrees. Then the temp dropped drastically and by Wednesday we were freezing. I considered turning the heat on but held out and now we're back in the mid-70s. But Sunday is going to be in the high 50s. Sheesh!

This weather makes meal planning difficult. My stomach is squarely in spring/summer food mode, but the weather is telling me to make some cold weather comfort foods while I still have the chance. This week's menu is a smattering of different seasons.

Sunday - Corn Chowder with Lime and Avocado, potstickers: Katie posted this soup on her weekly menu last week and then I saw it when I was looking through my recipes trying to make a meal plan. Seeing it twice just made me want it even more, plus I've got two avocados in the fridge that need to be eaten. I'm keeping it simple with store-bought potstickers.

Monday - Greek Pork Loin with Mediterranean Couscous: Melissa posted this meal awhile ago and I've been lusting after it ever since. I'm trying to clean out the freezer and I've got a bunch of pork loin that needs to be cooked. I've also got Israeli couscous in the pantry, exactly enough to make this recipe. Score!

Tuesday - Hoagies

Wednesday - Greek Chicken Burgers with Tzatziki, frozen fries: A friend posted this Weight Watchers recipe recently and it sounds delicious. I'm going to make some modifications but try to keep it healthy.

Thursday - Pizza Paninis, sautéed zucchini: I have a work meeting in the afternoon so I need something simple that will be easy to get on the table when I get home. I also bought some pepperoni at the store this week that needs to be eaten.

Friday - OUT!

Recipe Swap - Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette

Want to see what other Celebrity recipes were made during the swap? Here is the link to the Celebrity Recipe Swap Roundup


Awhile ago I asked the ladies who participate in the recipe swaps for help coming up with themes. One of the suggestions was your favorite celebrity recipe, with celebrity being defined as someone who has published a cookbook, been on TV, or is basically a known name. I was lucky enough to receive Nicole's submission, Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette, which is a Bobby Flay recipe.


I rarely have trouble finding things in my supermarket, but I asked one of the produce managers if they had pomegranates and she said they aren't in season right now. Boo! She said they sometimes carry packages of the arils, but not at the moment. I've never bought a pomegranate before so I was disappointed that I wasn't able to try it for this recipe. When I Googled I discovered that pomegranates are in season from September - February in the Northern hemisphere. This fact, along with the growing season for apples, makes this a perfect fall salad.


I really enjoyed the flavors in this salad, especially the sweetness of the vinaigrette against the salty stinkiness of the blue cheese. The walnuts added crunch, as did the apple chunks. Even though I've never eaten the arils from a pomegranate, I missed them as I imagine they're like dried cranberries in a way. That just means I need to make this salad again in the fall.

Thanks for a great recipe, Nicole!

Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette
Bobby Flay, via Prevention RD

Pomegranate Vinaigrette:
1/2 cup POM Wonderful
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
Salt, to taste
Freshly ground black pepper, to taste
1/4 - 1/3 cup extra-virgin olive oil

Salad:
3 apples (Gala, Fuji, or Honeycrisp), cored and cut into 1/2-inch pieces
2 cups spinach, arugula or mixed greens
1 large head Romaine lettuce, torn into pieces
1/2 cup toasted walnuts, coarsely chopped
6 oz blue cheese, crumbled
1/2 pomegranate, arils removed (in season September-February)
Salt and pepper to taste

To make the vinaigrette, simmer the POM Wonderful over medium heat until it simmers, thickening to about 1/4 cup (about 10-12 minutes). Whisk together the pomegranate juice, vinegar, mustard, honey, salt, and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. Set aside.

For the salad, combine the apples, spinach/arugula/mixed greens, Romaine, walnuts, blue cheese and arils in a large bowl. Season with salt and pepper, then add the vinaigrette and toss to coat.

Billy's Favorite Pasta

My friend Heather, the one who brought you Shrimp Tacos with Jalapeno-Ranch Sauce, is at it again. Her husband asked her to recreate a pasta dish called Billy's Favorite from Vito's on 42nd, a restaurant he loved growing up. I've never been to Iowa, let alone this restaurant, but if Heather recommends it I make it. I mean really, just read this description - Pine nuts, fresh spinach & garlic, cooked in a light Gorgonzola cheese cream sauce with marinated tomatoes on fussili pasta with grilled chicken. YUM!!!


The smell of the tomatoes marinating all day drove me crazy. I couldn't wait to eat dinner and I may or may not have been sneaking bites of pasta from the skillet as I waited for SP to get home from work. I loved the tang of the balsamic and the tomatoes and spinach cut the richness of the cream sauce.

A word of warning - this dish produces quite a few dishes, but it's definitely worth it. I cooked the chicken in a skillet instead of on the grill to save time (we use charcoal and it takes awhile to get it ready). The Gorgonzola was a tad overpowering for my tastes, so next time I'll use a little less of it. SP loved it so it's definitely a matter of personal preference. Taste the sauce and adjust as needed. I think this would also be delicious with Ranch flavoring, similar to the Ranch Pasta with Bacon, Spinach and Tomatoes.

Thanks for another winner, Heather!

Billy's Favorite Pasta
From Heather, based on Vito's on 42nd

1 lb fussili pasta
1 tablespoon balsamic vinegar
1 tablespoon olive oil
6 cloves garlic, minced and divided
salt and pepper
3 tomatoes, diced
1 stick of butter
1 pint heavy cream
4-8 ounces Gorgonzola cheese, to taste
2 chicken breasts
1/3 cup pine nuts, toasted
1 bag baby spinach

Cook pasta according to package directions. Drain and set aside.

Combine vinegar, oil, 1 tablespoon minced garlic, salt and pepper in a medium bowl. Add tomatoes and toss to coat. Marinate at least 30 minutes.

In a small saucepan, melt the butter over medium heat. Add the cream and bring to a simmer. Off heat, add the Gorgonzola cheese and stir to melt.

Marinate the chicken in salt, pepper and 1 tablespoon minced garlic, and then grill. Once the chicken is cooked, allow it to rest and then cut into slices on a bias.

In a sauté pan over medium heat, add some oil and the rest of the minced garlic. Cook until fragrant then added in the marinated tomatoes, pine nuts and spinach. Allow the spinach to wilt, and then add in the Gorgonzola sauce, pasta and the sliced chicken. Serve immediately.

Recipe Swap Roundup - Fruit

With spring in full swing I'm starting to see fresh, local fruit in my supermarket. This makes me very happy. I love fruit but in the winter it's tough to get excited about the few things that are available. Unlike Baby Girl, who eats banana and applesauce daily and never seems to tire of either, I need more variety. I picked fruit as a theme for the swap back in the cold, dark winter so when it finally came time to receive the submissions I was excited. And man, are there some awesome recipes in this swap. If you love fruit, or if you want to add more fruit to your diet, take a gander at these beauties!

Jey's son is nicknamed the Fruitaholic, so her recipe for Chicken with Pineapple Strawberry Salsa was a definite winner:



Coleen doesn't usually bake with fruit, but her Strawberry Yogurt Scones were a great treat:



Jenna had to make some substitutions in her recipe for Baked Oatmeal with Apples and Mixed Fruit, but it still turned out to be a delicious breakfast:



Kate had never heard of a buckle before getting her recipe for Blueberry Buckle, but quickly realized it's basically a coffee cake with fresh fruit:



Melissa loved the mild sweetness of her Strawberry Cream Cheese Muffins, which had a great creaminess as well:



Nichole thinks of grapes as a forgotten fruit, so she was happy to revisit them with her recipe for Grape Salad:



Heather had to make a few modifications to her Mixed Green and Apple Salad with Warm Honey Dressing, but ended up with a great, easy salad:



I made Jey's Lemon-Basil Blueberry Muffin Top Cookies, which were a fun twist on a traditional muffin/cookie:



Katie had my recipe for Thai Pineapple Rice, which she served in a gorgeous pineapple half for an awesome presentation:



Dawn loved the elegant aspect of her Cinnamon Vanilla Poached Pears, a simple, light dessert:



Cathy loves handheld desserts like these Cheese Danish:



Lishie's oven died while she was making her Glazed Apple Cream Pie, but thankfully she was still able to make and enjoy this delicious dessert:



Allison enjoyed her Strawberry Sour Cream Pie, especially with the addition of whipped cream:



Jaida brought her Mini Fruit Tarts for a coworker's baby shower (although the coworker ended up having the baby before the party):



Paige isn't normally a fan of fennel but she still enjoyed her Citrus Fennel Salad:



Kristina loved her Strawberry Muffins so much she's already got plans for making them with different fruit:



Ashley enjoyed her Rustic Applesauce as a special treat:



Nicole loved the ease of her Fruit Trifle, which she brought to work so she wouldn't be tempted to eat the whole thing herself: