November 17, 2012
I know you’re all sick of pumpkin recipes by now, and you’re probably saving your last bit of pumpkin tolerance for that pie at the Thanksgiving table next week, but I have something a bit on the left end of the pumpkin spectrum for you today. Something savory and warm that doesn’t get mixed with brown sugar or topped with pecans.
I know pumpkin shrimp curry sounds weird, but it totally works. The sweetness of the pumpkin melds with the curry powder and cumin to make a warm, slightly spicy sauce that doesn’t remind you of pumpkin pie at all. Serve it over steamed whole grains for a comforting, substantial, seasonal dinner.
September 6, 2012
There was a year or so in my life when I spent a lot of time in the San Gabriel Valley in a house filled with boys. We ate a lot of burritos and a lot of pizza, and we ate a lot of take-out Thai food.
Specifically, the Karee Curry from Thai n’I in Encino. A huge portion of a coconutty yellow soup with chunks of chicken and potatoes simmered all day and served over steaming white rice. It was a little sweet from the coconut milk but had a spice that snuck up on you. Nothing much at first bite, but by the end, you’d be sweating.
I’ve been craving that sweet-spicy concoction lately. Luckily, Parisians seem to have embraced many Asian cuisines, so it wasn’t difficult to find the appropriate ingredients. My curry didn’t simmer all day, and I served it with quinoa and wheat berries instead of sticky white rice, and it probably isn’t what you’d call “authentic,” but it still brought back good memories. And that spice-sweat that sneaks up on you.
July 18, 2012
Today, I had planned to show you some dainty scones I made the other day. Cream scones, cut into neat little right triangles, with raspberries and chocolate in them. Neatly arranged on a blue china plate, served with tea.
Instead, I’m going to show you this yellow muck.
(Don’t worry, scones tomorrow.)
Why? Because this yellow muck was so, so delicious — one of the best things I’ve made in this kitchen, in my opinion — and it wasn’t planned. Inspired by this article as well as the author’s book, which I’ve started reading this week, I decided to just take whatever I had in the kitchen and make something out of it.