This will be worth the wait....

I apologize for my absence. I have no excuse, except that I have permanently misplaced my camera...a good excuse to upgrade, I guess. I promise you that this recipe (sans photo) will be worth the wait. If you need to see a photo, please look at the bon appetit photo. This is the dish of the year from the January issue. The minute I saw the photo, I knew we would be trying it soon.

In the reviews, a lot of people said they used green or red curry paste instead of the yellow...I wouldn't do that. I found yellow curry paste at the China Market at the corner of 3rd and Grand in the River Market and the flavor is amazing. I don't like hot -- at all -- and I loved this. It is spicy without being hot and the pepper fans can add the Thai bird chiles at the end. The only change I made is doubling the amount of chicken. I will make this again and again. We're having more soup tonight over Jasmine rice.

spicy curry noodle soup with chicken and sweet potato
Bon Appétit January 2008
Mai Pham
Servings: Makes 6 servings
Ingredients
2 tablespoons vegetable oil
3 tablespoons chopped shallots
3 garlic cloves, chopped
2 tablespoons minced lemongrass* (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)
2 tablespoons minced peeled fresh ginger
2 tablespoons Thai yellow curry paste*
2 tablespoons curry powder
1 teaspoon hot chili paste (such as sambal oelek)*
2 13.5- to 14-ounce cans unsweetened coconut milk,* divided
5 cups low-salt chicken broth
2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)*
2 teaspoons sugar
3 cups snow peas, trimmed
2 cups 1/2-inch cubes peeled red-skinned sweet potato (yam; from about 1 large)
1 pound dried rice vermicelli noodles or rice stick noodles*
3/4 pound skinless boneless chicken thighs, thinly sliced
1/2 cup thinly sliced red onion
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 red Thai bird chiles or 2 red jalapeño chiles, thinly sliced with seeds
1 lime, cut into 6 wedges

Preparation
Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm.
DO AHEAD: Can be made 1 day ahead. Refrigerate until cold, then cover and keep chilled.

Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil. Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool. Place in small bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite, about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl.
DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.Bring broth to simmer.

Add chicken; simmer until chicken is cooked through, about 10 minutes. Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.

*Available at some supermarkets, at specialty foods stores and Asian markets, and online from adrianascaravan.com.

Curried squash soup

Sunday night, our English friends invited us over for a proper English dinner. Yorkshire pudding, rib roast, roasted parsnips and potatoes, bread pudding…you get the picture. It was all wonderful and such a treat after a busy weekend, to have no worries over making dinner on Sunday night.

For starters, they made a Curried Squash Soup, it was fantastic. Even my “so over squash…” husband was looking at me, sort of saying, “we can have squash again if you can make this.”
Given the five squash still in my possession from our CSA and the strong desire to try to replicate their fantastic recipe, I gave it a go. This version is good, but I think the spices can still be substituted. Curry is not my thing, I’m trying to learn. I’ll be sure to try and get the blend that they used and post it soon. The soup is obviously, very spicy… and really good. Now that the weather is changing, I could have soup every day.
I also want to share an Ina Garten, butternut squash risotto recipe that another friend made on Monday. We didn’t get pictures, but the risotto was wonderful; really complex with a few quality ingredients.

Curried Squash Soup
For roasted squash:
2 small butternut squash
1 acorn squash
2 small summer squash
3 T olive oil

For soup:
1 large yellow onion, coarsely chopped
4 cloves garlic, crushed
4 T olive oil
2 T Hungarian paprika
1 T curry powder
1 t ginger powder
1 t cinnamon
1 t cumin
½ t cardamom powder
5-6 saffron threads
4 cups chicken broth (or more for a runnier soup)
1/8 c heavy whipping cream
Fresh cilantro

Set oven to 350 degrees. Peel, seed and chop the squash into 1-inch cubes. Toss in olive oil and spread across a baking sheet or large metal baking pan. Use more than one if you need to in order to spread the squash evenly to form a single layer. Roast for 30 minutes, toss and roast for an addition 20 – 30 minutes, until squash is caramelized and very soft.
**You can do this step ahead and refrigerate or freeze the squash until you’re ready to make the soup, it makes a quick dinner if the squash is already cooked.

In a large, heavy stock pot sauté onion and garlic over medium heat until opaque. In a smaller pot, heat chicken broth and saffron over low heat to release saffron flavors. In a small bowl, evenly blend spice mixture. Add spice mixture to onion and garlic, sautéing until the spices start to toast. It will be a thick. (I use a Le Crueset pan, which works very well. The spices stick to the enamel a bit, but with the addition of the chicken stock, release from the side of the pan.) Add about 2 cups of the chicken stock and stir for about 2 minutes so the flavors blend. Add the squash and cook evenly for another 2 minutes. Use either stick blender or puree soup in small batches in a food processor to process soup until smooth. Return to stock pot and add additional broth to achieve desired consistency. Cook an additional 10 – 15 minutes over low heat. The longer it cooks, the more the flavors meld.

Serve the soup with a drizzle of cream and a bunch of fresh cilantro.

Makes 6 – 8 servings.

Beef Biryani

Last night I tried another recipe from delicious. magazine, the wonderful Australian food magazine. The recipe was contributed by Ben O'Donoghue and he suggested that it was an easy curry dish for a Friday night. I really liked the idea of layering partially cooked rice, onions and fresh herbs over the curry in a dutch oven to finish cooking and steam the rice with loads of flavor. It is a great method and the basmati rice (purchased in the City Market at 5:45 last night) was wonderful.

This was a much more labor intensive recipe than I imagined, I find myself in this situation quite often, but it was worth it...especially to try something new.

Ben writes that biryani originates in the Hyderabad in central India, and more often than not, these dishes are vegetarian. The skirt steak is a cheap cut of meat, but when marinated and cooked in this manner, it is actually very tender.

I would change a few things if I make it again. For starters, the spices were almost overwhelming, especially the cardamom and cloves. I considered using ground cloves, but decided to honor the recipe. I also purchased cardamom seeds, rather than pods, so every bite of the curry had a whammy of clove or cardamom crunch and punch. If I had corrected that issue, I probably would be making this again next week. The best thing about trying something new is finding a new method; now I will try some different flavor and meat combinations.

beef biryani

Adapted from delicious. magazine, vol 4 issue 7

Ben O'Donoghue

Serves 6

18 oz beef skirt steak, thinly sliced

1/4 cup tomato paste

Pinch of saffron threads

1/4 cup milk

2 1/2 cups basmati rice

1 cup mint leaves, roughly chopped

1/2 cup cilantro leaves, roughly chopped, plus leaves to garnish

Marinade

4 T peeled, grated ginger

10 garlic cloves

3 long red chilies, roughly chopped

2 T slice peeled papaya (optional)

2 T sunflower oil

1/2 cup natural yogurt, plus extra to serve

Juice of 1 lemon

1 T ground turmeric

Spice mix

1/2 cup vegetable oil

3 onions, thinly sliced

2 t cardamom pods, bruised with back of a knife

1 cinnamon quill, broken

2 t cloves

2 - 3 bay leaves

For the marinade, place ginger, garlic, chili, papaya, if using, and oil in a small bowl of a food processor, or use a stick blender, and puree until smooth. Pour into a bowl with the remaining marinade ingredients and stir will to combine. Place steak in a large bowl, pour marinade over and mix to coat, then set aside to marinate while you make the spice mix.

For the spice mix, heat oil in a large flameproof casserole or wide heavy-based saucepan over medium-high heat until almost smoking, add two-thirds of the onion and fry for 5 - 6 minutes, stirring occasionally, until golden and crisp. Using a slotted spoon, remove onion from casserole and set aside. Reduce heat to medium-low. Cook remaining onion and spice mix ingredients for 3-4 minutes, until slightly golden.

Reserving the marinade, add the meat to the casserole with the spice mix. Cook over medium-high heat for 10 minutes or until meat is sealed all over. Stir in the tomato paste and reserve marinade, then simmer over low heat for 20 minutes.

Meanwhile, preheat the oven to 325. Stir the saffron threads into the milk and set aside to soak for 20 minutes. Wash and drain the rice. Cook in a large saucepan of boiling salted water for 6-8 minutes. Drain and arrange over the meat, alternating layers with reserved fried onion, mint and cilantro. Pour the saffron milk over, cover with a tight-fitting lid, then bake for 15 minutes until the rice is cooked and beef is tender. Serve in bowls topped with the extra yogurt and coriander leaves.