Cereal After Squash, Naturally

Posted on December 15th, 2008 in Curry, Recipe, Grains, Marinades/Sauces, Veggie by gansie

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I’m back!  Well, I’m still coughing my ass off, but I did make it back to the kitchen this weekend.  I eased into the room with a breakfast of favorites for 80 - potatoes, bacon, scrambled eggs (in bacon grease) and buttered toast (African whole wheat).  He surely deserved the feast for putting up with my flu infested body for two weeks.

And Sunday night I really reentered the world of food with a feast of vegetables and whole grains, not so much 80’s favorite, but he went with it.  Well, until 10pm when he was hungry again and chowed down on a bowl of cereal.  Not that I’m mad or anything.  I mean, it’s not insulting that mere hours after I feed this boy he goes into the kitchen for a second meal.  Whatever.

Recipe post jump

Does a Curry By Any Other Name?

Posted on November 25th, 2008 in Recipe, Curry, Soup, Appetizers, Spicy, Veggie by gansie

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Back in June when I went to visit Rooms, I bought a shit ton of groceries at this tiny Asian market, Tran’s.  One of the purchases was curry powder.  Now, I don’t have much experience with this combination of spices.  I know ES friend Maidelitala would flavor her exotic veggie dishes with the blend, but I was nervous figuring out how to incorporate it into my cooking.  Um, yea, no idea why I was so nervous.  Curry powder makes everything delicious.  Mine is:

Indra brand: coriander, turmeric, black pepper, red pepper, cumin, cinnamon, all spice, clove, garlic powder, ginger, fenugreek and other spices

Now I haven’t experimented with other curries really, although I do have curry paste I’m really pumped to use.  But I do have one question, that I posed to our twitter crew: if curry powder is added to a dish, does it automatically make it curried? I don’t know the answer, but I do know it makes this awesome tasting soup sound even awesomer.

My first curry experience post jump 

Jack Wasn’t Kidding With That Stalk

Posted on November 20th, 2008 in Recipe, Garden Fresh, Curry, Marinades/Sauces, Appetizers, Spuds, Indian, Veggie by gansie

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Somehow TV brings out the best of my food. Yes, TV is accused of gluttonous atrocities, but in my circle, it gives us an excuse to create inventive snacks. Vio decided on an all appetizer food party for the 2nd episode of Top Chef. I clearly obliged, although I really wasn’t sure what to make. I knew, however, it had to involve brussel sprouts.

When I went to the farmers market this past weekend I bought about 3/4 lb loose sprouts. But then I wandered over to another stand and saw something wondrous - sprouts on the stalk. All at once I felt totally enlightened and totally embarrassed. I try be cognizant of where my food comes from, try to think about where it grew and by who. I try to think beyond the super agri-industrial complex. But, fuck. I honestly have never thought about how brussel sprouts actually physically push through the earth. Apparently it’s on a stalk. I’ll need to find out a bit more (JoeHoya?) but for now, I knew I needed to eat my way through this first round so I could buy some on the stalk next weekend, the last weekend of the Mt. Pleasant farmers market <tear.>

Wait, one more thing. Okay, two.  Does anyone know why sprouts get such a bad wrap?  They’re totally delicious. And, why are there two spellings for the veggie?  80P forbid me to use the “brussels sprouts” version.  I had to eradicate that first “s.”

And now the recipe