Posts Tagged ‘free recipe’

Green Curry

October 29, 2010

This recipe for green curry is adapted from one I learned in culinary school. You’ll end up making a ton of paste that you can use several times. It’ll last a few weeks in the refrigerator or even longer in the freezer. Beware – the longer it sits, the hotter it gets!

For the curry paste:

6 Tbsp. ground coriander

4 Tbsp. ground cumin

2 Tbsp. ground black pepper

3 Tbsp. kosher salt

1.5 cups lemon grass

1.5 cups garlic

3/4 cup shallots

4 Tbsp. galangal

Zest of 6 limes

1-2 cups thai green chiles

1.5 cups cilantro

5 Tbsp. shrimp paste

2 Tbsp. fish sauce

juice of 1 lime

12 thai basil leaves

To make the curry paste, get out a food processor and blend everything above together. You’ll probably have to do it in batches. When you’re done, it will look like this:

For the dish:

2 small cans coconut milk

3 small chicken breasts

1 large onion

4 small eggplant

12 thai basil leaves

6 lime leaves

juice of 2 limes

salt to taste

Mix 5 heaping tablespoons of the curry paste with 2 small cans of coconut milk. Set aside. Put the remaining curry paste in the refrigerator or freezer.

Brown the chicken and onions until the chicken is almost cooked. Add in the eggplant. Stir in the coconut milk curry mixture. It should be enough to cover the chicken and veggies at least half way. Add in the thai basil and lime leaves. Please note, the lime leaves are NOT edible. Remove them before you eat! Let the whole thing simmer covered for at least 45 minutes or until the eggplant is done. Take out those lime leaves. Finally, add in the juice of 2 limes. Serve over jasmine rice.

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Eggplant Marinara Sauce

September 24, 2010

My friend Heather M. has a garden. Wonderful things come out of this garden. She grows giant zucchini!

The tomato is there for size comparison. It’s not a big tomato or a small tomato, but an average sized tomato. But still – look at the size of that zucchini!

She has also given me peppers, tomatoes and, my favorite, Japanese eggplant.

My Grandma goes to a little produce stand in the North San Fernando Valley (a suburb of Los Angeles) once a month to get the most amazing, flavorful, huge, ripe tomatoes I’ve ever had. Here’s one next to a decent sized head of garlic:

I found myself with a bunch of tomatoes and a bunch of Heather’s Japanese eggplant that were about to go bad. So I decided to roast them with a bunch of other vegetables and make a marinara sauce with them. This sauce is deceptively simple, but has the most wonderful, creamy, hearty texture and delicious, rich, complex flavor.

Here’s what you do! Get out a big sheet pan. Cut 5 or 6 small Japanese eggplant in half. Peel and cut some onions in half (red and white). Cut the very top off a couple of heads of garlic and put them on the sheet pan – skin and all. Put some delicious tomatoes on there too. If you have room, you can also add peppers or any other veggies you feel like sneaking into the sauce. Coat all the veggies in olive oil, mixing them around with your hands. Wipe off your hands and then sprinkle them all generously with salt and pepper.

Pop them into a 450F oven for 40 minutes or until the eggplant are very soft and almost falling apart.

Take the veggies out and let them sit until they are cool enough to handle. Squeeze each garlic clove out of its skin and throw out the skins.

In the meantime, if you want mushrooms or other whole veggies in your sauce, saute them in a little olive oil in a big sauce pan. Now you should add whatever herbs you like: oregano, thyme, rosemary, fennel, and basil are all good. Next, deglaze the pan with a little white wine and cook until the alcohol is mostly cooked off. Now you’re ready to start blending!

Get out your trusty blender or food processor and blend up those roasted veggies in batches. Pour the resulting puree into the sauce pan with the other veggies and herbs. Mix well, taste for salt and add some if you need it. I usually don’t. Heat up and serve over the pasta of your choice with a little bit of a good quality parmesan grated on top. 

This is a great way to get a bunch of vegetables into you (or your kids) without feeling like you just ate a garden. The roasted garlic and eggplant make the sauce extremely rich and creamy, but there’s no fat in it other than the olive oil you roasted the veggies in and the little bit of parmesan cheese you may choose to put on top!