Yummy, Versitile Asian Dipping Sauce

Hey! What do ya know! I'm on a roll! Two blogs, two days in a row! :) Now, if I could only remember that camera...
Anyways, last week I made a really elegant Asian beef and noodle dish that I found in the February 2008 issue of Gourmet Magazine titled "Thai-Style Beef with Noodles".  What really stood out to me in this dish was the sauce! So, tonight for dinner I decided to spice up some frozen egg rolls (locally made in Wisconsin!) with a dipping sauce recreated from that recipe. The sauce has a slightly spicy, sweet and sour flavor, rich color and could be used in a variety of delicious applications. "Duzo meshiagare!" ("Bon appetit!" in Japanese!).

Combine:
1 T soy sauce
1 T honey
2 T fish sauce
2 T chopped leek
1 tsp white wine vinegar (or another acid like lime juice)
1 tsp curry paste (I used red but you could also use green)
1/4 C reduced-sodium beef broth

Simmer over medium heat until slightly reduced, about 7 minutes.

A Berry Good, Light Breakfast/Dessert

I have yet to post since first creating this blog, so I thought I would start again with a tasty concoction I devised this morning while trolling through my nearly bare cupboards in attempts to make something for a post night out breakfast. Here's what I came up with from remnants of meals past.

Serves 2:

• 2 C greek yogurt
• 1 C frozen berries (thawed)
• 1 T minced ginger
• 1 t honey
• 8 slices of French baguette sliced 1/4" thick
• 2 T butter
• 1 t All Spice

Divide 2 C of Greek yogurt between two bowls.
In a small sauce pan add 1 T butter over med. heat until melted. Add minced ginger and saute until frangrant (1 min). . Add berries and honey, simmer on low until warm. Meanwhile, sprinkle bagette slices with allspice, melt remaining tablespoon of butter in a small skillet over med/high heat, add bagette slices and cook until fully toasted.
Arrange toasted bagette around yogurt and divide berries between the two bowls. Bon apetite!