SoupSpoon

getting over the let down

after waiting one year for one day, the day after Christmas used to be my least favorite day of the year. As a kid, the gloomy let down started Christmas afternoon around 4. After the stockings, tinsel, and lunch, my older siblings would inevitably fall asleep on the couch while my grandpa slept in the recliner. We waited all year for this gloriously shiny day, and all everyone wanted to do was nap!?! In their defense, I was a whole lot younger than my teenage siblings, and it was perfectly reasonable that they were more interested in naps than toys. Now, as a more reasonable adult, I understand all of that, but even as an adult I still feel the eminent let down... taking away the tree, tangling the lights back into one massive knot, saying goodbye to Christmas baking for one whole more year... ohhh. I have to stop.
A whole smacking new year is at the door and I am sulking about one day? (it is an amazingly amazing day) But really, we have 2008, and being able to share it with each of you is a super treat.

Chin up! We are going to make a great year.

This morning as Myrtle and I were out on her walk a flash of culinary fusion sparkled before my eyes and I am ecstatic. Around here it is tradition to eat black eyed peas and collards on New Year's Day to bring money and good luck in the coming year. Another tradition that I love is Mexico's Christmas tamale tradition. Families gather and roll tamales by the hundreds. After learning a few years back about the delicious little tamale, we started making our own. Because they are so convenient to eat, tamales are a fantastic food for feeding a group. Stephen and I have rolled up to four hundred tamales for an event, and trust me, I kissed the ground he walked on for helping me through that fiesta. Rolling them is simple, but they have to steam for 1 and 1/2 hours and so the waiting between batches of four hundred tamales can be painful. Perhaps you should start with a small batch and work your way up to the hundreds. (I do not want any of you cursing me under your breath as you stand for 10 hours in a steaming kitchen.)
Ok ok ok so the the fusion idea for this New Year's Day is that we will have black eyed pea tamales with loads of chipotle salsa and a side of collards. The best of many worlds... I am so excited.

Tamales' varied history, preparation, and ingredients are too extensive for this little post, but I will share with you my variation that is a palate pleaser for sure.

If you are not in the market for eating black eyed peas anytime soon, tamales work well with pulled chicken, pork, black beans or beef as the filling. Sliced roma tomatoes, peppers, or cheese are also lovely in the filling of your choice.  I have tried different brands of masas and have found that the MaSeCa brand makes the fluffiest best flavored tamales. Some mainstream grocery stores carry MaSeCa and the corn husks. If yours does not, a Hispanic grocery store will.

Invite a friend, prepare your filling, slice your peppers or tomatoes, make yourselves comfortable, and start to roll.
Tamales freeze perfectly after they have been steamed and cooled. Make a bunch and freeze them in Ziploc bags. When you need a meal, pull a few from the freezer and steam them 10 minutes to reheat. You could microwave them on high for about 3 minutes to reheat them, and so they are perfect in a packed lunch. They will be the coolest in the cafeteria... or cubicle. 

Tamales makes 3 dozen tamales

4 cups masa (MaSeCa brand or fresh masa if you are lucky enough to have it)
4 cups vegetable broth or water
2 tsp baking powder
1 1/2 tsp salt
2 tsp paprika
1 tsp cumin
1 1/3 cup canola oil

about 40 corn husks
3 roma tomatoes or 2 bell peppers or jalapenos or cheese
3 cups beans or meat

1. soak husks in water for 5 minutes until soft. rinse and pat dry. set aside
2. mix broth into masa, baking powder, salt, paprika, and cumin
3. mix oil in blender or with hand mixer for 1 minute until bubbly and then mix oil into dry ingredients
4. the masa should hold together and be a bit spongy not dry and crumbly
5. hold a husk in your hand with the small end towards your wrist. (some of the husks will be too small or tear. that is normal) spread a rectangle of masa about 2 inches wide and 3 inches tall and about 1/2 inch thick on husk. spread your filling in the center and roll edges of husk around masa so that the sides of the rectangle meet and seal around the filling. roll the husk closed and fold the bottom up. stand in metal colander or steaming basket in a large soup pot. have enough space between the basket and the bottom of the pot to keep about 1-2 inches of water in the pot. the tamales have to steam for nearly 1and 1/2 hours. you will have to periodically add a bit of water to the pot with out drenching the tamales and so leave a spot where you will be able to pour in the water. cover pot with a damp dish cloth being careful that it is not near the burner.

6. after 1 and 1/2 hours, pull one tamale from the pot and if the masa is ready the tamale will pretty much hold together if lifted from the husk. the masa should feel moist but firm.
7. serve with salsa and sour cream. enjoy

Sweet Temptation

Lately all I really want to do is bake and then write about it, but for the last three posts all I have done is bake. We actually do eat real meals in this house. I promise that we do not gorge a plate of cookies and call it dinner. Oh no no no. quite the contrary. As much as I am polarized to make anything needing whipped, sifted, or creamed, we do not live on sweets alone. Honestly, I long for salty, crisp, savory foods much more than I do for sweet, but the baking part gets me every time. For many perfectly justifiable reasons, I typically succumb to the urge. In my freezer I have three, three? yes, three batches of raw cookie dough, a batch of peanut butter cookies, and one chocolate cake. After reading that, you might also try to reason with me about not needing to bake anything else right now, but but but...
The thing about it is (justifying commences) that starting tomorrow we will be with our families for nearly  6 days. Of course they would love it if I baked something else to take, right? And to make the temptation even harder to resist, look what Stephen just gave me:

How can I not bake a cake when this is on my counter? He found the yellow platter at a vintage store downtown, and when he gave it to me he said it looked like the perfect plate for lemon cake.
He is so subtle.
When we were visiting family last month, I spotted an aluminum cake carrier like the one pictured above, and I could hardly keep my eyes off of the square but soft edges. Stephen secretly searched on ebay and found this one for me. The subtle 'please make cake' clues get more and more obvious. Of course I do not want to disappoint him, and I would hate it if he felt I did not like his gift. So, I will bake a lemon cake to take for Christmas. You know all about that cake already, but in case you missed it click here.
In an effort to peel myself from baking, soups offer a bit of temptation too. Soup tastes better after it simmers for awhile and the waiting is a valuable gift. Now, more than ever, a lot of us need the precious moments of waiting on something, letting it take its time, and enjoying it after we have waited for it.
My list of favorite soups is nearly as extensive as my list of favorite things to bake. One lovely little soup is winter minestrone. I make a variation for vegetarians and meat eaters. Both lovely, both delicious, both worth making in double-sized portions and serving to a group of family or friends, soon! (whoops. a little slip in the patience...) One trick to the depth of flavor in this soup is that you must simmer with the Parmesan rind. Most of your better cheese departments will sell you just the rind for a dollar or so. They usually do not put them out, so ask them if they have any in the back. They might wrap one up just for you! special little you... Some people will give you a funny look if they have not been exposed to much Italian soup making, but be easy on their skepticism; they do not know what they are missing. If your market does not sell just the rind, buy a small hunk of Parmesan with the rind still attached and cut it off at home. Then you will have to eat the Parmesan, which will be torture, I know, but try to be strong.

Winter Minestrone serves 5

1 yellow onion, diced
2 carrots, peeled and diced
3 stalks celery, diced
3 garlic cloves, minced
2 cups chopped lacinato kale or spinach
1 yukon gold or russet potato, peeled and diced
1 tsp fresh minced rosemary
1 tsp dried thyme
1 14 1/2 oz can diced tomatoes
1 15 oz can cannellini beans
1 quart vegetable broth (Pacific Foods or Hains brands are good store bought broths)
1 3x3 inch or equivalent piece Parmesan rind
2 tbsp minced fresh parsley

if making meat version, add 3 oz chopped pancetta to vegetables during sauté and use beef broth

1. In large soup pot, sauté onions, carrots, celery, potato, (and pancetta if using) in olive oil over medium heat until brown. about 5 minutes
2. Smash half of the beans with 1/2 cup broth in a bowl or food processor. add to vegetables
3. Add herbs, garlic, tomatoes, beans, broth and Parmesan rind to pot
4. Simmer for at least 30 minutes over low heat, stirring occasionally
5. Remove rind, add parsley, and enjoy.

enjoy your holidays... merry christmas. oxoxoxo

everything happens at once

Over the weekend, Stephen gave me seven days of tea. happy little me.

The weather has officially turned back to cold, and as ecstatic as I am about drinking tea on cold days, there is a whole lot of empathy in my heart for those folks up north who have been barricaded by snow for weeks. I wish them a much needed break, a warm oven, and a well-stocked fridge. Cold can be exciting at first (like a house-guest), but for me, this brisk winter weather is still a treat.
Today my dear friend is coming to visit; she is the kind of house-guest that stays exciting. Our friendship started with music, a birthday party, and a long night at the beach. It truly blossomed when she offered me her futon when I needed a place to live after returning from a cross-country trip. We were house-mates for two years after that. (be careful who you let sleep on your couch, geez louize.) I can feel my heart sort of fluttering around in anticipation of her visit. It is sure to be lovely.

Speaking of lovely, Saturday, we cut the cake. The one we have been trying to ignore for over a month, finally made her show stopping appearance. Oh wahoo. (I hope you have a Whiskey Cake waiting for you too.) We shared the cake at our friend's welcome back/ holiday/ house-warming party and nothing says cheers to all of that like a hunk of severely anticipated cake.

In the case that you do not have a Whiskey Cake in the fridge waiting to be shared this Christmas, there are a few other deliciously impressive last minute options. Last week I told you about Chocolate Peppermint Cookies that elicit an 'oh my goodness those are amazing' from my nearest, cutest, critic. And today I want you to know about a new and improved peanut butter cookie. I used to think my peanut butter cookies were perfect, until I made these. Like most of the best things ever, they happen when I least expect them. I was happily plugging along with my tried and true recipe and then, just like that, the same old recipe was dry. In an attempt at redemptive adaptation, something better, way better, came out of the oven.

Chewy, sweet, and a tid bit crumbly, this is what peanut butter was made to be.

Peanut Butter Cookies, at their best makes 30 cookies

1/2 cup unsalted butter, softened
1 cup crunchy, unsweetened all-natural peanut butter
1/2 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla extract
1/4 tsp salt
2 cups all-purpose flour
1 tsp baking soda

1. Heat oven to 350. Cream butter, peanut butter, and sugars for 1 minute
2. Beat in eggs, vanilla, and salt
3. Mix in dry ingredients.
4. Roll golf ball size pieces of dough in your hands until smooth, and  flatten with a fork onto lined baking sheet
5. Bake 11 minutes. enjoy.

My suitcase will be fat with goodies this traveling weekend, and these cookies, to be sure, will be along.

Tour de France (almost)

On my bike ride to the grocery store last night, an older man on a bike behind me, sped up and appeared as though he was racing me. He caught up to me at the red light, and edged just ever so slightly in front, turning to look at the crosswalk sign and back at me, back at the sign and back at me. I smiled and said,'hi' not knowing how else to respond at this point, but he said nothing. I started thinking about how funny it would be if he was really trying to race me. The light turned green, he peeled off the curb, and for the next mile looked over his shoulder every few seconds to monitor my placement. I was laughing out loud by this point (do not worry... not loud enough for him to hear). He really was racing. This was serious business to him. No little lady with a basket on her bike was gonna beat him. Now, as an important side note, he was not wearing a helmet.
(there is no smart reason to not wear a helmet) My helmet wearing opinion was reinforced  a few years ago when a car slung me across the hood. My helmet made a lovely star on the car's windshield, and I think perhaps my head without a helmet would not have looked so pretty after cracking through a windshield. conclude Soapbox.
His path finally diverged from mine, and my grip loosened a bit.
Before last night, a helmet and a basket completed a bike ride, but now I think an unrequested race adds a comical if not thrilling touch.

Another thrilling but less comical part of my day was experimenting with a chocolate peppermint cookie.

The flavor bursts with the freshness of candy canes like an  an unexpected snow flake and finishes with rich deep chocolate goodness..

With so much to do next week, go ahead and whip up this recipe over the weekend. They freeze well pre-baked. So make a bunch, freeze them, and pop them in the oven for fresh hot cookies to make your guests feel loved.

Chocolate Peppermint Cookies makes 20, 2 inch cookies

1/2 cup unsalted butter, softened
3/4 cup dark brown sugar
1/4 cup white sugar
1 tsp vanilla extract
1/2 tsp peppermint extract (flavor)
1/4 tsp salt
2 eggs
1 cup all-purpose flour
1/4 cup cocoa
1 tsp baking powder
1 cup chocolate chips
3 candy canes or  1/4 cup starlight mints smashed into little pieces

1. heat oven to 350. cream butter with sugars
2. add eggs, salt, and extracts
3. mix in flour, cocoa, and baking powder
4. stir in chips and peppermints
5. drop golf ball size amounts onto lined sheet and bake 10 minutes, or freeze golf ball portions in a ziploc for later baking
6. enjoy

waste not... and comments

Inevitably, especially in this holiday baking time of year, a partly used little carton of whipping cream or heavy cream ends up on my fridge shelf past its fresh date. I buy the carton for a needed few tablespoons and then the rest sits and sighs.
In an effort to waste not, I whipped up a cornmeal pancake batter to use a bit of the cream.

The days of leftover bits of cream might have come to their end.

No more waiting... begging... taunting... oh no little cream, you are about to shine.

Cornmeal Pancakes makes 5 cakes

1/2 cup yellow cornmeal
3/4 cup all purpose flour
1 tablespoon baking powder
1 tablespoon white sugar
1/4 teaspoon salt
2 tablespoons heavy cream or whipping cream (3 tbsp if half and half) mixed with
        3/4 cup water
1 large egg

1. stir together dry ingredients in a medium mixing bowl
2. stir together cream, water, and egg
3. stir wet ingredients into dry ingredients and mix just to combine
4. let batter rest 10 minutes. heat the griddle or non stick pan over medium heat.
5. grease pan with canola or vegetable oil (butter will burn).
6. pour batter into about 4 inch circles. When the edges look a bit brown and there are bubbles throughout the surface, flip. only flip once.
7. enjoy. enjoy. enjoy.

These cakes are just fluffy enough with a balanced hearty bite. Stephen doused his with maple syrup and I smothered mine in molasses. Both ways are strongly recommended.

A few of our friends take cream in their coffee, and we drink coffee black... make these cakes and there we go; another half used container dilemma solved.
By now you probably have perfected fried eggs, and with these pancakes in your repertoire; invite your coffee-with-cream friends for brunch and lift your mug high!

Cheers to the used little bits.

On a less delicious note, some of you have experienced f-r-u-s-t-r-a-t-i-o-n in trying to leave a comment and being whopped with an error message instead... Oh the joys of technology. I have been in contact with my blog host, and they are working on cleaning up some of the filter issues they are experiencing.

I am so sorry if you have oodles of praise and are unable to get it through... he he he...

Please hang tight, try again, and soon it should be resolved. Just know that it is not you or your computer, most likely it is the host.
Honestly sorry if you have been stumped.

Never mind all of that... make some cakes and be happy.

Persimmons... winter's perfect peach

Our frightful winter weather went on hiatus and sent in its place 'partly sunny with highs in the upper seventies'.

Exactly two weeks until Christmas and the weather report is highs in the upper seventies for the rest of the week!?! what are we supposed to do with this? what do I cook to feel the season when it is freakishly warm outside? The gingerbread cookies, roasted vegetables, oven on for hours, and stews of last week sound drastically out of place.
Now, I will concede that hanging the laundry out yesterday wearing a tank top was not all bad, but still, we are talking about what to eat! Expectantly, but admittedly a bit resistant, I searched the produce section for something fresh, seasonal, and ready in the raw. look at these beauties that found me.

hachiya, pear, and fuyu

Persimmons appear in cake recipes, quick bread recipes, and I believe at one point along the culinary road I saw them with Duck... maybe that was a dream.
Hachiya and Fuyu are the two most common varieties sold in our markets this time of year. Eastern North America has a native variety that grows to be only 2-6 centimeters long. These are sometimes called "simmons".
People prefer either Hachiya or Fuyu like they are political parties. Find a persimmon lover and I am sure they will have a preference, and a reason you should dislike the other.
I personally like them both (call me tolerant). The Fuyu has far less tannins than the Hachiya and therefore may be eaten when still firm. The Hachiya must be eaten when soft to make it palpable and safe. The Hachiya should feel like a super ripe peach when ready to eat. Some say not, but I think they need to be peeled because the skin sort of makes the mouth go numb. (It feels really weird.) The Fuyu may be eaten like an apple right out of hand. 

(minor commercial break... there are robins sitting on the clothesline straddling the legs of my corduroy pants... I first thought  about how cute they are, and then immediately thought about poo all over my clothes. hmmm. I hope this does not become a problem to be solved.)

Back to persimmons... After eying the lovely fruits in the store, I wanted a salsa.
If the weather has forced you out of winter stew, here is a breath of fresh air.
Ladies and gentlemen, this is beautiful, delicious, creative and Simple with a capital S.

Orange, Persimmon, Pear Salsa
makes 2 cups

1 red bartlett or d'anjou pear, a bit crisp is good
1 hachiya persimmon
1 navel orange
1 lime
1 tbsp minced red onion
pinch of salt

1. Cut pear into small dice.
2. Scoop flesh from the hachiya skin and cut into small dice
3. Peel and segment orange (cutting flesh away from the pithy white). cut into small pieces and try to get as much of the juice into the salsa as possible.
4. Add zest from one lime and squeeze juice from 1/2 of lime (about 1 tsp juice)
5. Add minced red onion. stir well. pinch of salt to taste.

I made this and served it with Fried Fish Tacos. It would be great over grilled fish such as Grouper or Snapper.

The salsa is a bit sweet with just enough tang of lime to make it lovely on tortilla chips or over a burrito if you do not do fish. It is just so pretty.

Speaking of pretty, we have had show stopping sunsets in our neck of the woods.

 

Is this a side benefit of spring in December?

Questions, Answers, and Apple Cranberry Cider

Soup Spoon was introduced one month ago today.

Attachment, perhaps, is one of the traits I am supposed to rid myself of, but I must admit; I am a bit attached to you. You, the sweet tender reader, who watch Soup Spoon when I am not around, try the recipes, laugh at the stories, and keep coming back for more; I am a bit attached to you. You have told me your successes of delicious meals you prepared from recipes you found here, and I am beaming to think of happy little kitchens being loved.
Through the month, you have asked some excellent questions that many people probably have, and so I will answer a few of them here. This might be a bit more school like than my posts typically are, but I want you to know the answers to your questions. That said, please post other questions in the comments and I would love to try to answer them as well.

1. Does sifted flour mean measure and then sift or sift and then measure?
    If your recipe calls for 1 cup sifted flour, sift and then measure
    If your recipe calls for 1 cup flour, sifted; measure and then sift
        This rule also applies to things like minced parsley or parsley, minced. In the first you would mince and then measure, in the second you would measure and then mince.

2. Why is my chicken breast so tough?
    Assuming that it has not been forgotten too long on a grill, how the chicken is cut determines if it is tender or rubbery. If you are cutting raw chicken for a stir-fry or soup, lay the chicken breast straight up and down  on a cutting board with the bottom point towards you. Notice the grain lines in the meat. Cut across the grain for a more tender bite.

3. What happens if I use whole wheat flour in biscuits?   
    The whole wheat version was deliciously hearty and moist with a slightly nutty flavor from the whole wheat flour. Please check out the comments on the Happy Birthday Post for the recipe adaptation I suggested. They are not the flaky golden version that first pops into mind when I think buttermilk biscuits, but for a whole grain approach, they are still light and great enough to impress.

4. How do I best fry an egg?

    Frying eggs is beautiful. The pan, heat of the stove, and type of fat all play key roles in the best fried egg.
I have one non-stick pan and I use it for eggs. The non-stick surface allows the egg to gently flip without breaking the yolk or losing half of the white.
The stove must be hot enough to thin the oil across the pan but not so hot that the egg's edges curl and sizzle when they hit the pan. A medium low heat works well on most gas stoves and a 6-7 seems to be good on an electric. Play around with your stove because each pan will conduct heat differently.
The goal is to have a fried egg without brown edges. The right fat over the right heat will make that happen.
Brown edges on an egg are tough and rubbery. Cooking an egg slow enough to keep from getting the brown edges will make the egg smooth and gentle to eat. I use olive oil for frying eggs because I love the flavor and texture of olive oil, and the heat should be low enough that olive oil can take it. If you try olive oil and it smokes, the heat was too hot for too long . Throw out the oil and try again.
Once the oil has thinned just enough to cover the pan, crack black pepper and salt into the pan, and then add your egg. I also love to add dried thyme or sage (like I did in the picture above) with the salt for a super savory egg. Adding the salt and pepper before cracking your egg is for mostly aesthetic purposes. When the egg is flipped and set on toast, the gorgeous bits of black pepper, herbs, and salt grace the top of the almost hidden yolk... I love that. (This is assuming that you will be flipping your egg. Sunny side uppers should salt and pepper on top of the egg once you crack it into the pan.)
Practice flipping the egg without a spatula. This is a messy fun morning. Try it over the sink or at least with a dog by your side.
(oh my... I really have opinions about eggs.) Click HERE for a few fried egg recipe ideas.

Yesterday, I spent an hour on the phone with my sweet mom. She is this amazingly intelligent woman with opinions about most things, and a way of stating them that makes me want to listen. We talked politics yesterday... politics, cake, and Christmas brunch... We keep a livable balance.
As far back as I can remember holidays, and the food that comes with holidays, I remember a simmering pot of mom's cider on the stove. Mom loves this cider. As a kid I observed that the test to see if it is ready is if the house smells full of cinnamon, clove, and cranberry.
drinkable potpourri.
At Thanksgiving this year I smiled to myself as mom came walking through the kitchen wafting air to her nose with her hand and said, "I just don't smell it yet. It must not be ready." We have it at Thanksgiving and we will have it at Christmas. It just would not be the holidays without the pot of cider filling the house with cheer. This being the season for parties and company, a pot of this might do well in your house too.

Mom's Cider
1 gallon apple juice
6 cups cranberry juice cocktail
5 cinnamon sticks
10 whole cloves
1/2 cup white sugar
one tea ball infuser

1. Mix apple juice and cranberry juice in crockpot or in large soup pot on stove. Stir in sugar until dissolved.
2. Add cinnamon sticks to juice. Place cloves in a tea ball, and add tea ball to juice.
3. Let simmer until it smells amazing... it is best after about 4 hours.

When I asked mom about putting the cider in this post. She said, "Tell them I love you." How that directly connects with this recipe I am not sure, but none-the-less my mom loves me... so that is that. 

a bit of December sunshine

The clothesline is perfectly magnificent...
Saturday marked the day Stephen could say, "The clothesline is finished."
Sunday it rained.
Monday it sunned and the clothes, they were hung. Oh boy was it a beautiful site. They danced all day in the December wind, and came off the line cool, crisp, and dry.

As Stephen was out pounding dirt Saturday morning, I would bounce in and out of doors to help him measure or hold a line. The urge to bake came over me again. When the house is a bit cold, something in the oven is a surefire way to warm my spirits. I asked Stephen what he would want me to bake. if anything... what would he really want?
Lemon Cake.... a bit of Sunshine to warm the cubbyhole... deliciously brilliant.

Lemon Bundt Cake

1 cup unsalted butter softened
2 ¼ cups white sugar, divided
2 tsp vanilla extract
1 tbsp lemon juice
1 tbsp lemon zest
½ tsp lemon extract
6 eggs, room temp and separated
3 cups all purpose flour sifted
1 tbsp and 1 ½ tsp baking powder
1 tsp salt
½ tsp baking soda
¾ cup buttermilk

1. heat oven to 350. cream butter with 1 ½ cups sugar. Add vanilla, lemon juice, zest and extract
2. add egg yolks one at a time. Blending while adding
3. add sifted dry ingredients alternately with buttermilk
4. beat egg whites until frothy. Then add ¾ cup sugar gradually. Beat until the eggs form stiff peaks- 1-2 minutes
5. GENTLY fold egg white mixture into batter
6. spoon batter into a greased and floured 10 inch bundt cake pan
7. bake at 350 for 1 hour

Now mind you, getting a clothesline just right, climbing a tree to cut down obtrusive branches, bundling the branches, raking the yard, and bouncing in and out of the house, creates quite an appetite. We estimate that a piece of cake was eaten every 2 hours. Through all of that, we did manage to share the sunshine with a few friends throughout the weekend. Our friend, Emily, came over for lunch and a matinée. We huddled around bowls of curried vegetables, anise seed lentils, and fluffy basmati rice, and watched The Namesake. The movie is based on Jhumpa Lahiri's novel about family ties and the struggle of a first generation American son to connect with his Bengali roots while trying to establish his own identity in America. The movie was warm, vivid, and perfect for curry (and a slice of lemon cake).
Curry is an ambiguous English definition for a multitude of spicy sauce-based dishes from Southeast Asia. The roots are from India and each country has a delicious and noteworthy version. Another dear friend, Brianne, had us over on Sunday for Thai Yellow Chicken Curry which is also amazing with lemon cake. (Yes, you read that right. We had two different curries this weekend. lucky little bellies.)  If you want to read more about curries from around the world, feel free to click here    
The depth of flavor and intensity of curries are loved or strongly disliked. On this table, in this cubbyhole, they are loved. They are not classically beautiful to the eye, but if you get past that, taste it; you might just fall in love.

Mixed Vegetable Curry serves 6

3 tbsp Indian curry blend (recipe to follow)
1 tbsp whole yellow mustard seeds
3 tbsp olive oil, ghee, or butter
1-2 tsp salt to taste
6 cloves garlic, minced
2 yukon gold potatoes, peeled and cut into 1 inch hunks
3 carrots, peeled and cut into 1/2 inch hunks
3 cups yellow corn
2 cups sweet peas
1 minced green chili or 1/2 jalapeno
2 cups chopped spinach (frozen is ok)
1 14 oz can tomato sauce
1 cup diced tomatoes (optional)

1. Heat fat in large pot over medium heat. Fry curry blend and mustard seeds until fragrant, about 2 minutes. Watch so they do not burn.
2. Add potatoes, carrots, and garlic. Stir well to coat vegetables with spices. (The yellow of the turmeric might stain your spoon.... So if you mind that use a metal spoon not wooden.)
3. Add corn, peas, chilies, spinach, and tomato sauce. Turn heat to low and top pot with lid. Stir occasionally and let simmer for 1-2 hours. Salt to taste.

Indian Curry Powder*  makes ½ cup
1 tbsp and 1 tsp fenugreek seeds
4 inch piece Canela cinnamon
2 tsp yellow mustard seeds
1 tbsp 2 tsp ground coriander
1 tsp cayenne
¼ tsp black pepper
1 tsp clove
¼ cup turmeric
2 tbsp and 2 tsp cumin seeds

1. warm small skillet over medium low heat
2. place spices in dry skillet
3. toast spices for about 3 minutes until their aroma begins to come out and they begin to pop
4. let cool and then grind in blade coffee grinder
* we have a small coffee grinder that is used just for spices. The blade grinders are available for about $20 dollars and are perfect for grinding spices quickly and thoroughly.
* make a batch and give half away as a gift. your friend will love you for it

Lentils with anise serves 6

1 1/2 cup french or green lentils
1 tbsp anise seeds
1 tsp ground cumin
1/2 tsp ground coriander
salt to taste

1. Rinse lentils and cover with about 2 inches of water in medium sauce pan. Bring to a boil.
2. Add anise seeds, cumin, and coriander
3. Lower heat to a gentle boil and cook uncovered for about 45 minutes or until tender. Add a bit of water and stir occasionally through cooking time. Salt to taste.

Cook basmati rice according to package directions. Serve vegetables and lentils over rice and top with tomato or mango chutney if you desire. Have a lemon cake ready for dessert and for sharing.