Where I’m going…
Places I want to go while I’m there…
Cape Town
Cape Town
Table Mountain
Stellenbosch, Western Cape Winelands
Wild Coast
Hluhluwe-Imfolozi Park
Drakensburg Mountains
Kruger National Park
All in one of these (hey, I can dream)…
So, who wants to come visit??
Today is definitely a soup kind of day. Apparently a lot of other people thought so, too, because Trader Joe’s was completely out of chicken AND vegetable broth. Boo for having to make two stops instead of one but YAY for delicious soup simmering on my stove.
This is my first time cooking with lentils, and I’ve had a package of masoor matki (whole baby red lentils) for a while now from a trip to Grand Asia Market. I’ve liked the idea of cooking with dried lentils for a long time – the fact that they don’t require presoaking, unlike dried beans – but haven’t ever found a recipe calling for them that I was excited to make. That changed when I saw Orangette’s recent blog post on red lentil soup with lemon.
Fragrant Red Lentil Soup with Lemon
Adapted from In the Kitchen with a Good Appetite by Melissa Clark via Orangette
2 tbsp. olive oil
2 large yellow onions, chopped
4 garlic cloves, minced
2 tbsp. tomato paste
2 tsp. ground cumin
1/2 tsp. kosher salt, or to taste
A few grinds of black pepper
Pinch of cayenne pepper
2 quarts chicken or vegetable broth
2 cups water
2 cups masoor matki (baby or regular red lentils), picked through for stones/debris
2 large carrots, peeled and chopped
Juice of one lemon, or to taste
1/3 cup fresh cilantro, chopped
Couple dashes Frank’s original hot sauce (not in original recipe)
In a large pot (dutch oven if you have one), heat the oil over medium-high heat until hot and shimmering. Add the onions and garlic and cook until golden, about 4 minutes. Stir in the tomato paste, cumin, salt, pepper, and cayenne, and cook for 2 minutes longer. Add the broth, 2 cups water, the lentils, and the carrots. Bring to a simmer, then partially cover the pot and reduce the heat to maintain a gentle simmer. Continue to cook until the lentils are soft, about 30 minutes. Taste, and add more salt if necessary. Using an immersion (I use one of these and highly recommend it) or regular blender, puree about half of the soup. It should still be somewhat chunky, not completely smooth. Reheat if necessary, then stir in the lemon juice and cilantro. (Original recipe suggests serving the soup drizzled with olive oil and dusted lightly with cayenne, if desired). Yields 6-8 servings.
The results: divine! This soup was hearty, simple, and delicious. Boyfriend gave it “two thumbs up” and we both agreed we wouldn’t change a thing about it (aside from adding Frank’s). The flavors were very clean – I love that the author of this recipe didn’t get carried away with adding different spices and/or vegetables. The lemon juice really added something extra here. I will definitely be making this again – it’s a perfect chilly day soup (and very filling)!
Wouldn’t this soup look pretty in one of these beautiful soup mugs from Karin Lorenc? Love these.
Enjoy!
Now THIS is a kind of yoga I can go for!
Found via A Cup of Jo
The weather is FINALLY getting cold around here, and nothing makes me feel like cooking a good curry than a chill in the air. The catch: I’m trying to be healthier, so anything with heavy creams, full fat yogurt, or lots of ghee/butter is going to be out of my repertoire for a while. But, I’ve been experimenting with some of Robin Miller’s recipes from her Quick Fix Meals book lately (so far I really like her Oven Fried Chicken and Balsamic-Glazed Pork Tenderloin) – I like the fact that most of her dishes are fast, healthy, AND good. Flipping through the book I saw that she had a curry recipe that looked interesting. So, around 7pm tonight… I decided to try it.
The verdict: not bad, not bad at all. Good, even. Different – tangy from the addition of vinegar, and I loved the golden raisins in this. The sauce was a bit thin, but would have been great over basmati or with some fluffy naan. I improvised a bit and ate it with a whole wheat tortilla (my attempt at eating it roti style) but something that could soak up the sauce definitely would have been better. I’ll be making this again, but next time with naan, basmati or maybe even couscous. The best part: it took approx. 15 minutes to make.
Chicken Curry with Shallots and Raisins
From Robin Miller, Quick Fix Meals
1 tbs. peanut oil
1 1/4 lbs. boneless, skinless chicken breasts, cut into 2-inch cubes
1/2 cup shallots, thinly sliced
1 tsp. each of curry powder, ground cumin, and garlic powder
1/4 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. freshly ground black pepper, or to taste
1 cup reduced-sodium non-fat chicken broth
1/2 cup golden raisins
2 tbs. apple cider vinegar or red wine vinegar (I used apple cider vinegar)
1/4 cup chopped fresh cilantro
Heat the oil in a large saucepan, or Dutch oven if you have one, over medium heat. Add the chicken and cook, stirring, until golden brown (about 2 minutes). Add the shallots and cook, stirring, for 2 minutes. Add the curry powder, cumin, garlic powder, ginger, salt, and pepper and cook, stirring, until fragrant (about 1 minute). Add the broth, raisins, and vinegar, bring to a simmer, then partially cover the pan and simmer until the chicken is cooked through (about 5 minutes). Remove from heat, stir in cilantro, and serve. Makes 4 servings.
I’m going to be experimenting with other healthier curry recipes to compare, check back for more posts!
As some of you know, I applied for a foreign clerkship on the South African Constitutional Court more than a year ago. Fortuitously, then-Justice Albie Sachs selected me to serve as a clerk for his successor on the Court, Justice van der Westhuizen. It was a huge honor to be selected as a foreign clerk, as only five are selected each year from around the globe, with one spot reserved for a clerk from elsewhere in Africa. The clerkship runs from January – June 2011.
Since I found out I was selected, I have been struggling with whether or not to “take the plunge” and go. One of my main hesitations was safety, as Johannesburg (the location of the Court and where I would be living) is a city known for its violent crime. I warmed up to the idea of living in Joburg after visiting last December with my family and being pleasantly surprised by our comfort level in the city. Safety is still a major concern, though, and I will definitely be playing it extremely safe. Clerking on the Con Court will (I hope) be worth it.
The Con Court is a truly inspirational place, and I was extremely humbled when I visited it with my family last December. The Court is described as:
“. . . the highest in South Africa on constitutional matters, was born of the country’s first democratic Constitution in 1994. In an acclaimed new building at Constitution Hill, the 11 judges stand guard over the Constitution and protect everyone’s human rights.”
Inside the Court
The building itself sits on the former site of the notorious Old Fort Prison that dates back to 1892 and held many high-profile anti-Apartheid activists, including Nelson Mandela and Mahatma Ghandi. The architecture of the new Court building symbolically incorporates parts of the old prison, and the “Great African Steps” connect the new Court building with the old stone wall of the Number Four Prison (the name given to the “frightening” part of the Old Fort Prison where black men were jailed). The courtyard faces the old Awaiting Trial Block.
The Great African Steps
(Photo credit: Emiliano Homrich via Google Earth)
Former Awaiting Trial Block in the new Constitution Square
Awaiting Trial Block
You can read more about the building here. As you can tell, I’m a little obsessed.
So, there it is. I’m nervous/excited/flying-by-the-seat-of-my-pants, but it’s sure to be a once in a lifetime opportunity. Looking forward to seeing more of the country where I was born, seeing family, and learning more about the social and legal history of such a dynamic country.
More to come.
No, your blog newsfeed is not malfunctioning – I actually wrote a new post! Welcome back, self.
This time I’m here to offer a public service announcement. If you plan on keeping super-hot spices in your cooking artillery (which is likely, if you’re a fan of Indian-inspired cooking), don’t leave them within reach of the dog (or other unsuspecting and curious loved ones)!
Take it from me: I made the mistake of leaving my adobo paste I purchased on a recent trip to Belize at the bottom of a bag in the bedroom the other night. I left the dog unattended in the same room, and I guess the adobo smelled so enticing she had to check it out. I think it’s safe to say she immediately regretted that decision…
Here is a picture of my lovable lab mutt Fetzer before the adobo incident:
And the sad, sad, pup post-adobo:
Does it go without saying? She was not a happy camper.
Lesson learned. Keep hot spices away from animals. One thing is for sure: I’ll be a lot more cognizant of where I place my spices in the future (The More You Know)!
Note: Per the vet’s advice I gave Fetzer a doggie-dose of Benadryl and Prednisone, and Fetz’s face finally went back to normal after about 12 hours of swelling and 5 hours of vomiting. Thank goodness!
Before I knew I would be going to South Africa in December, one of my requests for my mom (who was there in August) was to bring back some Durban red curry powder. Now, I realize using curry powder is frowned upon by “authentic” curry enthusiasts, but I was curious to compare the Durban-style curry blend with what is typically used in the U.S.
Durban is known for its distinctive take on “curry.” Take it from Diana Armstrong:
The curry of Durban is derived from the hot peasant curries that were brought by the Indian immigrants from the provinces of Gujarat and Tamil Nadu. Their curry is a very spicy red curry, its dominant color coming from the fiery dried chillies used as the major ingredient in the curry powder. In the U.S.A., the best equivalent to Durban Masala curry powder would be a “red curry powder” rather than the normal typical curry powder found on our supermarket shelves which tends to be yellow in color from the turmeric in it. In addition, a good dose of cayenne pepper fires things up. This dish was adopted by the British settlers and also the Zulu inhabitants, simplified and streamlined to become a staple enjoyed by all. It is the one dish that everyone regardless of skin color is passionate about.
And let me tell you, it is HOT! So far I have mostly been using the Durban red curry in soups, but a little certainly goes a long way, even for a spicy food masochist like me.
If you want to try your hand at making your own close approximation to Durban red curry powder, try the following recipe:
Durban Masala
From Fiery Foods and Barbecue SuperSite
3 tbs. curry powder
3 tbs. hot chili powder
1 tsp. ground red pepper (cayenne)
1 tsp. garlic powder
1 tsp. ginger powder
Combine and store in refrigerator or freezer. Yields 2/3 cup.
While I was in South Africa, I did get a chance to visit the city of Durban. My cousin Philippa’s boyfriend, Deryl, is a jockey and invited us to one of his night races in Durban (that’s him in the lead in the photo below). At the races we had a lovely sit-down dinner and of course, curry was served. A big difference I noticed between the curry in the U.S. and the curry in South Africa was the pure heat factor – curries here at home are typically wimped-down and not hot enough (even if you ask!) while the curries I had in South Africa were legitimately HOT (eater beware). I heard the general comment that in Durban, “everything is hot!” Right they were.
Recipe incorporating this fiery madness to come!
OK, I think it goes without saying that this blog has fallen off my priority list. This makes me sad. The date of my last post roughly corresponds with the beginning of my third year of law school — I’ll leave it at that. I probably would have picked the blog back up over winter break, but I took a somewhat unexpected trip to South Africa with my family (see zeb-ras below).
And with that… we’re back!
Often the best (and worst) culinary creations come from indulging cravings. Fortunately, the former was the case tonight: with a craving for Greek tzatziki and Madhur Jaffrey’s Chicken Tikka Kebabs (mentioned in my first post), my boyfriend and I came up with a light, delicious…. Greek-Indian Kebab in Naan with Tzatziki?
Given the similarity between the Greek chicken souvlaki/Indian chicken kebabs, pita bread/naan, and tzatziki sauce/Indian raita, it is not completely surprising that this concept turned out so well.
I promise you’ll love this.
Silken Chicken “Tikka” Kebabs (Reshmi Tikka Kebab)
Adapted from Madhur Jaffrey’s recipe in From Curries to Kebabs
1 1/2 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces
1 1/4 tsp. salt
3 tbs. lemon juice
1 tbs. peeled and finely grated fresh ginger (use a microplane or food processor)
2 cloves garlic, crushed to a pulp (crushing with a meat mallet works well)
1 tsp. ground cumin
1 tsp. bright red paprika
3/4 tsp. cayenne pepper
6 tbs. heavy cream
1/2 tsp. garam masala (store bought or homemade)
peanut oil, for brushing
Put the chicken in a bowl and add salt and lemon juice. Gently prod the chicken with a knife or fork and rub the seasonings in. Set aside for 20 minutes. Add the ginger, garlic, cumin, paprika, cayenne, cream and garam masala. Mix well, cover and refrigerate for at least one hour (Jaffrey recommends 6-8 hours, but I’ve done just one hour and it has turned out fine).
Just before serving, preheat the broiler. Thread the meat onto skewers (flat, swordlike ones work best), brush with oil and balance skewers on the rim of a baking tray or casserole dish. Place about 5 inches from the source of heat and broil for 7 minutes on each side, or until lightly browned and cooked through.
Tzatziki Sauce
Recipe from About.com article
16 oz. plain, thick Greek yogurt (I used half fat-free and half 2%)
4-10 cloves of garlic, finely chopped or run through food processor (I used 7)
1/2 cup diced or grated English cucumber, any seeds removed and water squeezed out once diced
1 tbs. olive oil
2 tsp. lemon juice
Have all ingredients ready. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic and cucumber. Stir until well mixed (but do not overmix, this will thin the yogurt). Serve well chilled.
To make: heat store bought fresh or frozen naan in the oven. Spread with tzatziki sauce and fill with chicken kebab pieces. Fold halfway and enjoy!
Much has been said about what adult beverages are best paired with traditional curries. One wine lover proclaims that sparkling shiraz is the “ultimate curry wine,” while an India native suggests that sake is a more natural accompaniment to Indian dishes because it is brewed from rice.
For centuries, though, India Pale Ale has reigned supreme as the standby drink (at least in the West) to enjoy with Indian curry dishes.
Carbonation, a stronger hop character and relatively higher alcohol content made what came to be known as the India Pale Ale a beverage worthy of standing up to, and even complementing, the strong flavors and acidity of most curries.
I’ve enlisted the help of my beer connoisseur boyfriend to sketch out the IPA’s rise to prominence:
The history of the IPA dates back to the late 1700’s, during the heyday of the British East India company. One brewery in particular, George Hodgson’s Bow Brewery, was popular with the merchants and officers of the East India Company, ostensibly due to their liberal credit line policies.
As more and more Bow Brewery beer was brought to and consumed in India, a few advantages of the “Pale Ale” style became apparent. Firstly, the composition of the beer lent itself to the conditions of the voyage from England to India. The generous allotment of hops in the Bow Brewery Pale Ale imparted a more acidic pH than other brews, which helped to stabilize the beer and prevent spoilage. The strongly-hopped Pale Ale had another advantage, its hop character and relatively high alcohol content paired well with the spicy foods prepared by the local populace.
Endowed with a floral palate and enough bite to cut through the curry-based dishes so well-loved by the East Indiamen, the Bow Brewery’s Pale Ale soon found itself referred to almost universally as the “India Pale Ale”. Competitors in England recognized the market that the East India Company represented and began churning out highly-hopped beers for export to the east. Thus began the incarnation of the India Pale Ale.
But, if you really wanted to freak your geek out, you could always try to hunt down one of these “curry sodas” to go with your curry…
Notes from the Curry Trail 