A Little Bit of Curry Goes a Long Way

Nothing is more satisfying than farmers' market fresh vegetables. Usually I'm completely happy relying on olive oil, sea salt, and pepper when I saute, grill, or roast the great bounty of summer vegetables.

Do carrots, broccoli, asparagus, fennel, peas, string beans, tomatoes, squash, and potatoes really need elaborate sauces to bring out their flavors?

The Italians get it right, in my opinion. Buy the best ingredients and get out of the way.

And yet, there are times when a little more spice or a variety of flavors is needed to reinvigorate the palate. A few drops of fresh citrus juice, a dusting of cayenne, a sprig of fresh rosemary, or a drizzle of nam pla can transform the familiar into the exciting.

Authentic Indian curries are complex combinations of a dozen spices and herbs. An easy-to-make version for every day use can be made with a packaged curry powder or pulled together with five basic elements: fresh garlic, turmeric, cumin, coriander, and coconut milk.  

Keep the curry vegetarian if you want or add poultry, seafood, or meat.  The choice is yours.  Since my wife doesn't eat poultry or meat, but I do, I start with vegetables and spices to build the flavors, make her portion, then add meat for mine.  That way we're both happy.

The best part is that an affordable and delicious meal can be prepared in 30 minutes or less.

Basic Curry

Use whatever fresh vegetables you enjoy. For stock, homemade is best, as much for flavor as for avoiding excess salt.  It's easy enough to make chicken or vegetable stock and freeze it.

A side note: with the vegetable peelings, make a stock by putting them into a pot with 4 cups water, simmer 30 minutes, run through a food mill, and collect the liquid and solids to use for the curry or freeze to use when needed.

Find an organic coconut milk that doesn't use chemical preservatives.  Freeze what you don't use for later use.

Yield: 4 servings

Time: 30 minutes

Ingredients

1 onion, peeled, roughly chopped

2 garlic cloves, peeled, finely chopped

1 cup Italian parsley, washed, finely chopped, leaves only

4 carrots, washed, peeled, cut into thick rounds

1 large Yukon gold potato, washed, peeled, roughly chopped

1 head of broccoli, washed, florets cut into bite sized pieces, stems peeled and chopped

2 cups mushrooms, brown or shiitake, washed, thin sliced
1 corn on the cob, husk and silk removed, washed, kernels removed

1 teaspoon turmeric

1 teaspoon ground coriander

1 teaspoon cumin

1 cup coconut milk

2 cups liquid, water or stock

2 tablespoons olive oil

Sea salt and pepper

Method

In a large saucepan, heat 1 tablespoon of olive oil and saute the vegetables until lightly browned.  Remove.  Add the other tablespoon of olive oil and saute the garlic and spices until lightly browned.  Return the vegetables to the pan and toss well.

Pour in the liquid (water or stock) and coconut milk.  Stir well to deglaze the pan and combine the flavors.  Simmer on a medium-high heat for 15 minutes.  Taste and adjust seasoning with sea salt and pepper.

Serve with rice, pasta, or steamed spinach.

Curry with Sausage and Chicken

Including meat in the dish adds only 5 minutes to the preparation time.  Leftover meat can also be put to good use here.

Yield: 4 servings

Time: 35 minutes

Ingredients

2 Italian sausages, cut into rounds or bite sized pieces

1 chicken breast, cooked, cut into bite sized pieces

1 onion, peeled, roughly chopped

2 garlic cloves, peeled, finely chopped

1 cup Italian parsley, washed, finely chopped, leaves only

4 carrots, washed, peeled, cut into thick rounds

1 large Yukon gold potato, washed, peeled, roughly chopped

1 head of broccoli, washed, florets cut into bite sized pieces, stems peeled and chopped

2 cups mushrooms, brown or shiitake, washed, thin sliced

1 teaspoon turmeric

1 teaspoon ground coriander

1 teaspoon cumin

1 cup coconut milk

2 cups liquid, water or stock

2 tablespoons olive oil

Sea salt and pepper

Method

In a large saucepan, heat 1 tablespoon of olive oil and saute the sausage and chicken until lightly browned.  Remove.  

In the same pan saute the vegetables until lightly browned.  Remove.  Add the other tablespoon of olive oil and saute the garlic and spices until lightly browned.  Return the meat and vegetables to the pan and toss well.

Pour in the liquid (water or stock) and coconut milk. Stir well to deglaze the pan and combine the flavors. Simmer on a medium-high heat for 15 minutes.  Taste and adjust seasoning with sea salt and pepper.

Serve with rice, pasta, or steamed spinach.

Variations

Add one large ripe tomato, washed, roughly chopped

Add 1/4 teaspoon cayenne for heat

Add tofu cut into bite sized pieces

Add 1 package of spinach, washed, keep leaves whole but finely chop the stems after you add the liquid

Add 1 pound raw shrimp, washed, shelled, deveined in the last 5 minutes of cooking

Add 3 cups fresh clams or mussels, washed, with the stock and coconut milk

Add to the vegetable saute 2 cups roughly chopped green or red cabbage

Add to the vegetable saute 2 Japanese eggplants, washed, stems removed, roughly chopped

Add to the vegetable saute 1 cup raw cashews

Add to the vegetable saute 1 tablespoon ginger, peeled, finely minced

Open Faced Quesadillas

Traditionally quesadillas are a simple combination of a warm tortilla folded over hot melted cheese. When our kids were young, they made an easy to make after-school snack. By adding toppings the quesadilla turns into a fiesta of flavors. Since the quesadilla cooks quickly in a trying pan, the toppings should be pre-cooked, much the same way they are on pizzas.

Besides being easy and quick to make, quesadillas are also a great way to use left-overs. Roast chicken, steak, fish fillets, and grilled vegetables work well under a thin layer of melted cheese.

By only using one side of the quesadilla, you save on calories and improve the flavor.

Open Faced Quesadillas

The basic quesadilla is a toasted tortilla topped with melted cheese, with hot sauce or salsa added for flavor.  Kids love them, so do adults.

Yield: 4 servings
Time: 5 minutes

Ingredients

4 tortillas, corn or flour
1/4 pound cheese, cheddar, muenster, jack
2 scallions, washed, ends removed, finely chopped (optional)

Method

Heat a frying pan or griddle on a medium-high flame. Cut each tortilla into quarters. Put each piece on the griddle, topped with thin slices of cheese. Cover with a piece of aluminum foil or a lid for 5 minutes.

Remove, sprinkle with chopped scallions (optional), and serve with hot sauce or salsa.

Quesadillas with Toppings

We've tried Italian sausage rounds, grilled vegetables (carrots, broccoli, and corn), shredded roast chicken, grilled sliced shrimp, thin slices of tomato, thin slices of steak... Just about any cooked meat or vegetable could be put on a quesadilla.

Grill, Baby, Grill: An Easy Summer Pasta with Grilled Corn and Black Kale

Now that corn has reappeared in the farmers' markets, it's time to grill, baby, grill.

Boiled corn slathered with sweet butter and seasoned with sea salt and pepper is delicious.  So too is grilled corn where olive oil replaces butter.  Lightly browned, the kernels caramelize, adding sweetness and the hint of smoke.

Make extra, so the kernels can be removed and used in green salads, salsas, and--my favorite--pastas.

Tuscan or black kale is widely available in the farmers' markets in large, inexpensive bunches.

Adding in mushrooms, onions, garlic, a pat of butter and you're ready to enjoy a delicious lunch or dinner that needs little more than a simple romaine or arugula salad, a glass of wine or an ice cold beer, and you'll have a memorable meal with no more effort and time than it would take to order take out.

Pasta with Grilled Corn and Black Kale

Yield: 4 servings

Time: 30 minutes

Ingredients

2 ears of corn, husk and silks removed, washed
2 links, Italian sausage, washed (optional)
1 medium yellow onion, washed, skin removed, root end and top cut off and discarded, roughly chopped
2 garlic cloves, skins removed, finely chopped
1/2 pound shiitake or brown mushrooms, washed, dried, sliced
1 bunch Tuscan or black kale, washed, center stem removed, leaves roughly chopped1/2 box DeCecco pasta, gnocchi, penne, spaghetti, or bowties
1 tablespoon sweet butter
1 cup pasta water
1/4 cup olive oil
Sea salt and black pepper
Grated Parmesan or Romano cheese

Method

If a grill is not available, preheat the oven to 350 degrees.  Pour the olive oil on a flat plate. Season with sea salt and pepper.  Roll the corn through the seasoned oil to coat.  Put on the grill or into the oven, turning every 5 minutes to prevent burning.

Do the same with the Italian sausage.  Roll in the seasoned olive oil and grill or roast.  For vegetarians, don't bother with the sausage.

While the corn and sausage are cooking, put a large pot of water on a high flame, seasoned with 2 tablespoons of kosher or sea salt.  Don't use ordinary table salt which has a metallic flavor.

While the pasta water is heating, saute the onions, garlic, mushrooms, and kale until softened.  If you want the kale more pliable, add 1/4 cup of water and braise for 5 minutes on a medium-high flame.

Put the pasta into the boiling water and stir every couple of minutes to prevent sticking.  Use the whole box if you want more pasta.

Cut the kernels off the corn and discard the cobs.  Finely chop or cut into rounds the Italian sausage. Add to the kale, together with the sweet butter.  Toss well.

Taste the pasta.  Drain and reserve 1 cup of pasta water.  Put the pasta back in the still warm pot, drizzle with olive oil and season with sea salt and pepper.  Toss well.  Set aside.

Add 1/4 cup of the pasta water to the vegetables and sausage.  Stir well and taste.  Adjust seasoning as desired.  If more sauce is desired, add a little more of the pasta water.

Pour the cooked pasta into the saute, toss well, adding another 1/4 cup of pasta water.  Serve in a large bowl, accompanied with freshly grated cheese.

Variations

Grill or roast a red pepper, discard the seeds and skin, finely chop, add 1/4 cup to the saute.

Add 2 tablespoons chopped, pitted green olives to the saute.

In Holland There are Long Lines at the Herring Shacks

Pickled herring with sour cream and onions was a staple in my house when I was growing up.  Every night my dad had several fat pieces on buttered pumpernickel bread.  Wanting to connect with him, I would join in.  The firm fleshed pieces slathered with sour cream, topped with thin strands of pickled onions took some getting used to, but eating herring wasn't so much a culinary preference as an attempt at father-son bonding.

My dad passed away many years ago and I haven't eaten herring since.

While I was in Amsterdam, I wanted to try the local favorites.  The Dutch love Gouda, beer, bitterballen--a crispy fried ball of meat and dough--and, of course, herring.  I wanted to try them all.

For Zesterdaily, I wrote about my experience eating herring in Amsterdam. It wasn't what I expected!

There are herring stands in the squares and on the busier canal bridges. Pretty much where ever people congregate you'll find a herring stand.  The Dutch way to enjoy them is to eat the herring whole. Pick it up by the tail, tilt back your head, and let the fish descend into your mouth as you greedily ingest it.

Alternately, the fillet is sliced into fat pieces and served either on a plate or a roll with onions and pickles.  I had read that a purist prefers the fish without condiments, not wanting anything to get in the way of the simple, clean flavor of the fish.

As people stand in line to buy herring, they crane their heads the better to watch the chef as he prepares the herring. When the fish is taken out of the brining pan, it has already been gutted and deboned.  As the last act before serving, the skin and tail are efficiently removed in one quick stroke.

I wanted an authentic Dutch experience, but I wasn't sure I was ready for raw herring.

On a trip to the Friday morning cheese auction at Alkmaar, 30 minutes by train north from Amsterdam, there was a crowded area where vendors sold souvenirs, wax wrapped balls of cheese, pastries, and, of course, herring.

I watched as people pushed past me to grab paper plates of herring.  As they ate, they smiled.  I took that as a good sign, but even so, it took me a bit of time to work up the nerve to place my order.

I was definitely not going the authentic route of grabbing the herring by the tail and eating it whole.  And I opted not to have the roll.  Reconnecting with my dad, I chose to eat my herring with onions.

I paid my 1.80 Euros ($2.35 U.S.) and picked up a plate of herring, raw onions, and a pickle.  Using the toothpick-flag as a utensil, I tried a fat piece.

Like the best sashimi, the herring melted in my mouth.  The fresh tasting fish had a pleasant sweetness, the onions added a crunch, the pickle tartness.  All in all, a very good combination.  The second bite was as good, but by the third I had started to have second thoughts.  I didn't want to waste the fish, so I had a fourth piece, but that was the last.

Ultimately, the fish was just too rich for me.


I needed something else to eat, something that would change the taste in my mouth.  I considered some fries (in Holland, call them frites, not "French" fries) but to eat them the Dutch way meant using mayonnaise instead of catsup.  That didn't sound any better to me than it did to John Travolta in Pulp Fiction.


On the walk back to the train station, I saw a gelato shop, A.C. de Boer (12 Scharlo), and hoped that cold and sweet might trump the herring taste in my mouth.

There were a dozen flavors to choose from.  They all looked good.  Ultimately I settled on a scoop of vanilla and one of pistachio.  I went outside in the sun and savored the creamy, cold sweetness.  The vanilla might have been the best I'd ever eaten. Now I felt better.

Sorry, dad.

Tip Toe Through the Tulips

It's spring time in Amsterdam and I'm on my way for a week long tour of the city for New York Daily News and Peter Greenberg.

My grandfather was born in Amsterdam so I have a natural curiosity about the city, but I've never been and would appreciate any suggestions about places to go, things to see, coffee shops to hang out in, which canals are the most picturesque and any restaurants to try out.

Thanks.

If You Want a Caipirinha, You Can Travel Down to Rio, or You Can Make One at Home

Please take a look at a photo gallery about Rio I put together for the New York Daily News.  Seeing those photographs again, brings back wonderful memories.

The national drink of Brazil, the caipirinha, has 4 ingredients: cachaça, sugar, limes, and ice. Simple, delicious, and strong. Cachaça is harsher than rum but more flavorful than vodka.

Off and on for three years our older son, Franklin, lived in Brazil. We visited him in Rio where he introduced us to the pleasures of sitting on the Leblon beach, enjoying the incredible view and feasting on "appetizers" sold by vendors who walk up and down the beach.

The variety of delicious treats carried by vendors is amazing. Grilled chicken, saladinhos ("little salty snacks"), cheeses melted on a small brazier, shrimp on skewers, ice cold agua de coco from a freshly opened coconut, and a variety of fruit beyond belief. After you've eaten enough or want a break from watching the parade of beautifully tanned and under-dressed Cariocas (what the natives of Rio are called), a short walk to any of the restaurants and bars that line the beach and a caipirinha is waiting for you.

From now until the end of the Olympics in 2016, the vendors have been banished from the beaches, but you can be certain they'll be back.

Because Brazil has such a bounty of tropical fruits, it was only a matter of time before the caipirinha enjoyed the addition of other flavors. Frank had learned to make variations. Going to a nearby farmers' market, we picked out different fruit to add to the basic ingredients.

Back at his apartment we spent the afternoon working our way through many combinations. What we liked best was adding kiwi fruit and pomegranate seeds, then we experimented with the proportions.

Back home we discovered that cachaça is not easy to find.  Luckily, we tracked down Leblon cachaça so we could make caipirinhas whenever we wanted.

Caipirinha

Yield: 1

Time: 5 minutes

Ingredients

2 ounces cachaça

1 tablespoon superfine sugar

1/2 lime, cut into 8 pieces, mashed in a mortar and pestle

1/2 kiwi, peeled and finely chopped

1 tablespoon pomegranate seeds

ice, cubed or crushed

Method

Pour the cachaça in a 12 ounce glass, add the sugar and stir well. Pour in the lime, kiwi, and pomegranate seeds. Mix and fill the glass with crushed ice. Serve with an espresso spoon so you can eat the kiwi and pomegranate seeds while you sip your caipirinha.

Variations

For the kiwi and pomegranate seeds, substitute just about any tropical or citrus fruit you like

To read other travel posts, please go to:

Real Rio
Rio in the Summer

The Houston Food Scene

Farmers' Markets

Chef Albert Roux's Newest Restaurant Opens in Texas

Saudi Arabia's Neighbor to the East, Doha, Qatar

Briefly in Seattle

A Photo Gallery of Rhode Island

How Rhode Island Has Changed

Rhode Island Travel Gallery, New York Daily News

Renting a Villa with Friends in Sonoma

Sparks, Nevada for the Nugget's Rib Cook-Off, 2009

Who Judges at a Rib Cook-Off? Me!

Cooking for the Palisadian-Post

Michael Aushenker wrote a profile of me recently for the Palisadian-Post.  I like that he talked about my family and my passion for cooking, weaving in my continuing work as a tv producer and writer. He also highlights my writing on the Traveling Mom website, which describes my obsession with how many dishes you can create from one chicken and a few roasted vegetables!