Confident Kitchen

I recently stumbled onto Naughty Curry, a website devoted to everything curry.  What’s really nice about this site is that they post each recipe with a story behind it, as well as some facts and history about what they are making. 

“Anise seed… I know we have some somewhere, but it’s not in our main spice rack, is it?”

No, I told Trobee. It was probably in its own separate little jar. It’s just not a common spice of Indian cooking. It is almost strictly used in northern dishes, as far as I can tell. I myself recognized the flavor from certain liquors, Christmas cookies, and especially…licorice. Yes indeed, anise seed is the essence of licorice– the black kind. But don’t you worry if you don’t fancy licorice– l loathe the stuff. This dish does not taste like licorice.

“Here it is,” Trobee retrieved the little jar of small, grayish seeds and scanned the recipe. “Wow. That is a lot of anise. But it’s what she has, so we’re trying it .”

That was the first time we cooked up Peas Kurma. The second time: “Uh oh. We are out of anise seeds. Now what?” The potatoes and onions were all chopped and ready to go.

“Ok. Ok. Let me think. Let me think.” I hate it when this happens. We usually check our supplies first. And then:

“I got it,” I said. “Anise is a lesser-used spice. People may not be moved to go out and buy some just for this recipe. Not at first. So let’s use fennel seeds today. Fennel is also very North Indian. It has a hint of similarity to anise. Sometimes, in the North, it’s even known by the same name [saunf].”

Trobee nodded. “I think that will work,” she said. On with the show.

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Ingredients.

• 14 oz. extra-firm tofu, water packed, pressed, cut into cubes
• 1 medium onion, chopped
• 1 small green pepper, cut into strips
• 1 clove garlic, minced
• 2 teaspoons curry powder
• 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon ground cloves
• 1 16oz. can tomatoes, cut up
• 1/4 cup dried currants or raisins
• 1/2 teaspoon salt
• hot cooked brown rice

Directions:

Spray pan with Pam. Heat pan over high heat. Stir-fry onion, green pepper and garlic for 3-5 minutes or till onions are tender. Add curry, thyme, and cloves and stir- fry for 2 minutes longer. Stir in undrained tomatoes, currants or raisins, and salt. Add tofu, spooning mixture over the tofu. Add a 1/2 cup of water then bring to a boil. Reduce to a simmer and cover for 35-40 minutes. Uncover and boil for 5-10 minutes, until sauce is thick. Serve over rice.

Serves: 4 to 6

Preparation time: 1 hour

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 INGREDIENTS:

• 5 cloves garlic
• 1 bunch green onions
• 3 cups packed fresh basil, stems removed
• 3 cups packed fresh parsley, stems removed
• 1 lemon; remove zest and squeeze juice
• 1 (10oz) jar stuffed olives, drained
• 1 (3 oz) jar capers, drained
• 1 cup freshly grated Parmesan cheese
• 1/4 - 1/2 teaspoon hot pepper flakes
• good quality olive oil

PREPARATION:  

In food processor, with the motor running, drop in garlic, green onions, and lemon zest. Process until finely minced. Add olives, capers, & hot pepper flakes and process until finely minced. Add as much parsley and basil as will fit and process with pulse turns. Repeat until all ingredients are processed. With motor running, add lemon juice and Parmesan cheese. Slowly add enough olive oil to make a “pesto” consistency. Separate into 1 cup containers. Each cup coats about a pound pasta. Mix sauce with hot pasta and toss well. Garnish with cherry tomato quarters and fresh basil leaf slivers. Sauce freezes well.

*Notes*  I left out the olives for a friend of ours, and it still turned out pretty tasty.  I tossed the sauce with some linguini noodles, added a few shitake mushroom crisps, romano cheese, a few quartered cherry tomatoes, and a slice of crunchy garlic bread on the side. 

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Take a dozen or so shitake mushrooms, trim off the stem, slice into strips.  Toss with a a few tablespoons of canola or olive oil, a dash of salt (pepper optional).  Bake at 350 on a Silpat or parchment paper for 20-25 minutes, checking to make sure they haven’t burned.

Let cool, then throw in salads, pasta, or anything you would put bacon in.  Carl mixed a small handful in with a portobello mushroom stroganoff last night, which really enhanced the flavor. 

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1 1/2 c peas
2 large potatoes, cut in 1/2 inch cubes
1 c chopped tomato
2 cloves minced garlic
1/2 c. onion, chopped
4 T oil
1 tsp salt
1/4 tsp garam masala (spice available in any Indian store)
1/4 tsp. tumeric
1/4 tsp. ground coriander
1 c. water
1/4 tsp cayenne
In heavy frying pan, heat oil over low heat.
Add onion and garlic and cook till light brown.
Add tomato and all spices except cayenne. Cook for 5 min, continually stirring to form a well blended sauce.
Add potatoes and stir for a minute to cover with sauce.
Add water and cook covered over med. heat for 10 min.
Remove cover and add peas.

Lower heat and cook another 15 min.
At the end, both vegetables should be done but not too soft or mushy.
Taste for seasoning and add cayenne for desired hotness.

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With Southeast Asian Peanut Dipping Sauce

Makes 4 to 6 appetizer servings

If the rice paper you are using is especially fragile and is tearing, use 2 sheets far each summer roll. Immerse them as directed, then overlap 2 sheets in the middle by 4 inches.Bring to a rapid boil in a medium saucepan:

• 4 cups water
• 1 bundle Japanese somen noodles (about 2 1/2 ounces), broken in half

Boil until the noodles are just firm to the bite, about 2 minutes. Use tongs or a slotted spoon to remove the noodles to a colander; rinse with cold water. (Read the article)

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