Related product: Maya Kaimal Cocount Curry Simmer Sauce

Tonight I tried the Coconut Curry flavor of the Indian sauces I bought this week. I diced a chicken breast and browned it with half an onion and a couple cloves of garlic, then added a cubed yam and 3 carrots, frozen peas and half the container of sauce and 1/4 c. water. I let it simmer for about 20 minutes before chowing down.

Verdict: A
Credits: Maya Kaimal This is pretty much the recommended preparation on the container.
Leftovers? Yes

Notes: This is sweeter and not as spicy hot as the vindaloo. In both, the coconut milk adds a sweet creaminess. After using $5 worth of chanterelles in a risotto, I don't think I'll be troubled by the price on these. A repeat buy. I mean, at some point, I'll have to get a job or just eat soup but for now, these are good.

Winter risotto (chanterelle, squash, chard)

I had chard and butternut squash in the box this week, so made risotto again but with some improvements.

1 butternut squash, peeled and diced
1 bunch swiss chard, chopped

2 C. chicken broth
2 C. white wine
2 C. water
1 package dried chanterelle mushrooms (porcini are also good)

1 onion, diced
2 cloves garlic, minced
2 C. arborio rice
olive oil
butter

1/2 C. parmesan (or up to 1 C. according to taste)

Smash the dried mushrooms to small pieces and soak in 2 C. water for at least an hour before starting. (It's not a disaster if you wait)

In a pot, cover the squash in water and bring to a boil. Boil for just a couple minutes, then drain and rinse in cold water.

In a saucepan, add the wine and stock to the mushroom water and bring to a low boil.

In a large skillet, brown the garlic in olive oil and add the onion and cook until soft. Stir in the rice and cook another couple of minutes. Add the stock, half a cup at a time. Stir the stock in until it is completely absorbed before adding more. Stir, stir, stir. When all the stock is added, the rice should be cooked through. Stir in the cheese. Season with salt and pepper.

Reheat the squash in 1 T. butter and 1 T. water. Salt and pepper. Stir the squash into the rice. Chop the chard into ribbons and wilt in a little olive oil. Stir into the rice.

Serve topped with more parmesan, black pepper or hot sauce.

Verdict: A
Credits: An improvement on my last effort still inspired by Frances Mayes
Leftovers? Yes, so yummy when fried with a little olive oil and bread crumbs

Notes: This can be done with just a saucepan and a skillet, by cooking the squash first then letting it sit in the collander. Reuse the saucepan for the hot liquid, then reheat the squash in the same pan with butter. Finally wilt the chard (unless you have a ton, which is okay) in the same pan.

New Product: Maya Kaimal Vindaloo Simmer Sauce

The sample at Fairway got me to try these new sauces from Maya Kaimal (of cookbook fame -- I haven't read it). I bought the Vindaloo (spicy) and the Coconut Curry (medium).

1 yam, peeled, quartered and cut in 1/2" slices
1 potato, peeled quartered and cut in 1/2" slices
1/2 c. frozen peas
1/2 c. frozen green beans
1/2 onion, chopped
1 clove garlic, minced
1 tomato, diced
1/4 t. cayenne
1/4 t. cumin
olive oil
1/2 container Maya Kaimal Vindaloo Simmer Sauce

In a pot, cover the sweet potato and potato in water and bring to a boil. Boil for couple minutes. Drain.

In a wok or skillet, heat some olive oil and brown the garlic. Add the onions, cayenne and cumin. Cook until the onions soften. Add the tomatoes and cook for another 3 minutes.

Add the vegetables to the onions and mix. Stir in the vindaloo sauce. Simmer for 10 minutes. Longer if you can wait, the flavor will develop.

Verdict: A
Credits: Maya Kaimal Sauces at Fairway
Leftovers? I used half of the container instead of making a big batch and saving half. I am sure either way is fine.

Notes: At $4.99 for a 4 person serving, these are pretty expensive. I don't know if I will use them often. On the other hand, making authentic curry sauces is not easy or cheap (coconut milk!), so maybe.

Pineapple Sweet Potato Salad

In the box this week was a pineapple, which would have been a deletion had I gotten around to checking the list before delivery (Urban Organic is good about that). I don't care for pineapple, but I had a potluck this week, so I just needed a recipe to serve it to my friends.

I went back to Food TV and found a recipe that used sweetpotatoes and pineapple, both of which I had and I only needed bell pepper and some fresh cilantro.

My only modification to the recipe was use some potatoes with the sweet potatoes because I couldn't stand to use up all my yams (yams, sweetpotatoes, whatever) for a dish I didn't like. I had plenty of pineapple juice from the cut pineapple, but I also put some lime juice in the dressing.

The salad was well received at the potluck. I had some leftover, but there aren't big eaters in that crowd. The initial taste of the dressing was very sesame, but as it sat the pineapple taste increased.

I was disappointed in the consistency of the dressing. I think my blender (or my technique) made the original mayonnaise too thin, so the dressing was even thinner. I haven't successfully made mayonnaise to diagnose this, but I'll have to try.

Verdict: B
Credits: Emeril's Molokai Sweet Potato Salad on the Food Network site
Leftovers? Yes, but not for me.

Winter vegetables

Visiting new friends in Oneota on Sunday, we had Roasted Winter Vegetables with our chicken and rice. It was delicious! Angie said it was easy, just spread on a baking sheet with some oil. I may have to give this a try -- sweet potatoes in the box today.

Vegetable skillet breakfast

I have been eating my vegetables for breakfast this week (which I love). I diced and cooked potatoes and sweet potatoes and sliced and cooked some broccoli and kept it all in in the refrigerator several days for easy meals.

Chopped onion (1/2 onion)
1 Minced garlic clove
1 finely chopped jalepeno pepper
1 Diced sweet potato or potato
1/2 C. steamed broccoli
2 eggs
2 T. gruyere (or other cheese), grated or sliced
2 T. chopped fresh parsley (or cilantro)
salt and pepper
salsa
olive oil or butter

Quarter and slice (1/4" - 1/2") the potatoes and, in a saucepan, cover with salted water and bring to a boil. Once boiling, they only need a couple of minutes to be cooked through. This can be done in advance and used cold from the fridge. I boil the broccoli the same way, but I slice it thin so it is done when the water boils.

In some oil or butter, brown the garlic, pepper and onions until the onions are soft. Add the potatoes and broccoli. Cover and cook on medium for 5 minutes, stirring occasionally, letting some pieces get crispy and well-browned.

In a bowl, beat the eggs with 1 t. water. Add the chopped herbs and a pinch of salt and pepper. Pour the eggs into the skillet and add the cheese. Stir and cook until the eggs are dry and the cheese is melting.

Serve with salsa.

Verdict: A
Credits: No one in particular
Leftovers? Yes, they are good.

Miso-Chile Sauce

Pork week was interrupted by illness, but I had a pork chop tonight with thyme and rosemary and redskin potatoes. I made this sauce to go with it. It was very rich, I think it might overwhelm tuna.

2 t. butter
2 t. minced shallots
1 t. minced fresh peeled ginger
1/4 t. chile paste with garlic
2 cloves garlic, minced
3/4 C. + 2 T. dry rose wine (Tavel)
2 T. red wine vinegar
3 T. rice wine (mirin)
2 T. yellow miso

In a small saucepan, cook the shallots, ginger, chile paste, garlic in the butter for 3 to 5 minutes. Add the wine and mirin and reduce to half a cup or less. Take off the heat and stir in the miso.

Verdict: B
Credits: Cooking Light Jan/Feb 2004 Tuna with Miso-Chile Sauce
Leftovers? No, the quantity is more than one serving but not worth keeping.

Notes: I doubled the original recipe and used mostly rose with about 2 tablespoons red wine vinegar because I didn't have any red wine (that I wanted to cook with). I also substituted yellow miso for red miso (again, it's what I had).

Vegetable topping

Tonight I had the same menu as last night, but I topped the carrots with my favorite all-purpose bread crumb topping. I found it in a recipe for stuffed artichokes and it is an awful thing to do to an artichoke, but on zucchini with a slice of provolone over it -- YUM! On a salad or some boring canned soup -- delish!

I can't find the free recipe booklet that it came in and the recipe on the Fagor site is missing half the ingredients.

1 C. Bread crumbs (I used canned)
1/2 C. grated parmesan
1/3 - 1/2 C. Italian parsley, chopped
3 cloves garlic, minced
1/4 C. finely diced sopressata (sweet dry sausage, like salami)
1/4 C. olive oil
1 t. lemon zest
Salt and pepper

Mix everything in a bowl. I chop the parsley and garlic and sopressata together before adding it to the bread crumbs. Add the oil a bit at a time and just use enough to get things sticking and mealy. Cover and store.

Use on top of any vegetable, especially if you can then top with a thin slice of provolone (this is from the original artichoke recipe). I didn't use cheese tonight, but I put some on the carrots and popped my new Le Creuset French oven under the broiler, because I could. I don't think the broiling made any difference. I don't know much about this oven yet.

Verdict: A for the topping (so versatile). A- for the menu.
Credits: The free recipe book (not the instruction manual) which came with my Fagor pressure cooker
Leftovers? Yes, keeps for a week or more.

Notes: I haven't tried any variations yet, but a number of herbs could be used instead of parsley.

Thyme and Rosemary Pork Chop with Mango Ginger Sauce and Dirty Carrots

Pork Week continues, using the mango (I get nearly as many fruits as vegetables in the box) and some carrots.

1 mango, diced
2 1/2 T. sugar
1 1/2 T. red-wine vinegar
1 1/2 T. sherry
1 T minced ginger
salt and pepper

1 boneless center cut pork chop
thyme
rosemary
1 garlic clove, minced
olive oil

3 carrots, peeled and sliced 1/4" or smaller
1 T. butter

Put the mango chunks, sugar, sherry, ginger, and vinegar into a small saucepan. Cook over low until mango softens up. Whisk and simmer until all chunks are breaking up. Remove from heat and season with salt and pepper.

Coat the pork chop with oil and sprinkle with thyme and rosemary, salt and pepper. Brown both sides in a skillet, then cover and cook on medium for 5-10 minutes. Remove from the pan and let rest.

Add the carrots to the skillet and deglaze with a little water or broth (maybe a 1/4 cup). Salt. Cover and steam the carrots for 3 minutes. Uncover and add butter. Reduce (boil off) any remaining liquid.

Plate carrots, pork chop and spoon half of the sauce on the pork.

Verdict: A-
Credits: The Eating Well Rush Hour Cookbook (1994, Eating Well Books): Pork Tenderloin with Keys Mango Sauce
Leftovers? Yes. The flavor of the sauce develops overnight.

Notes: Mangoes are nearly impossible to work with. My best way to chop up a mango is to slice off large pieces until I get to the pit. Then I score the pieces and slice the chunks from the peel. It's not perfect.

Pork Chop with Citrus Salsa and Wilted Spinach

Despite my good efforts, the vegetables were delivered on Tuesday (four days before I got back). I had in mind to detox for a few days, semi-fasting even, but even though some of the food (lettuce) was already bad and some (yams) will keep, I feel like I should consume the good-but-going-bad stuff this week. So my detoxing will take the form of Pork Week. Six center cut boneless porkchops, miscellaneous sauces and whatever vegetables need to be used.

1 pork chop (6 oz or so)
olive oil
1 clove garlic, minced

2 C. spinach, washed
1/4 C. apple cider vinegar
2 T. sugar

1 grapefruit, peeled, sectioned and chopped
3 oranges, peeled, sectioned and chopped
1/2 lemon, peeled, sectioned and chopped
2 T cilantro, chopped
1 habanero pepper, seeded and minced
salt

For the salsa (Xec), mix in a bowl the grapefruit, orange, lemon, pepper, cilantro and season with salt. Let sit.

In my new Le Creuset cast iron French oven or other skillet, heat the oil and cook the garlic until golden, then brown the pork chop on both sides and cover for 5-10 minutes. When the pork is done, remove from the pan and let rest on a cutting board. Take the pork off the heat while it is still pink in the middle, it will continue to cook while resting.

Decide there is not enough pork fat for the spinach and chop 1 slice of bacon and fry in the skillet. When it is well browned, add the sugar and vinegar. Stir to disolve the sugar and reduce the vinegar to a syrupy consistency. Add the spinach and toss with tongs to coat with the vinegar reduction. Cook until wilted. Season with black pepper.

Plate the spinach, the pork chop and generously spoon the citrus salsa over the pork.

Verdict: C+, the spinach and the fruit were old
Credits: Cooking Light Jan/Feb 2004 Pork Tenderloin with Xec
Leftovers? I'll try the leftover salsa.

Notes: The idea for the spinach was that there would be sufficient pork fat from the pork chop, but it didn't seem like it so I chopped and added a slice of turkey bacon before the spinach. You cannot over-reduce the vinegar, because liquid from the spinach will make it thin again.

I would expect that two oranges would be sufficient for this recipe (the grapefruit and orange quantities are 1:1 in the original recipe), but these are old, dry oranges so I added a third. It was not as spicy as I expected. Maybe tomorrow.

Update: I had another try of the Xec after it kept overnight. The fruit was just too old and dried out, I think. It was spicier, but still not that good with the pork. Maybe this would be better with fish, or with some complementing side or spices.

Mexican Frittata

Trying to add a little variety to the eggs during my stay in Cabo San Lucas

4 russet potatoes, peeled, quartered and cut in 1/4" slices
2 jalepeno peppers, diced
1 large onion, diced
1 avocado, diced
1/2 cup of chorizo, cooked and drained
1/2 cup of pepper cheese, grated or finely chopped
1/2 cup of Monterrey Jack cheese, grated or finely chopped
10 eggs, beaten
oil or butter

Boil the potatoes for a few minutes, they don't need to be completely cooked. In a skillet, saute the onion and peppers until soft.

Mix together in a baking casserole or pot (I used a 5 quart pot) the potatoes, onions and peppers, avocado, cheese and chorizo. Beat the eggs and pour over the top.

Bake for 20 minutes, or until eggs are firm and browning on the edges. The middle can be a little soft. The cooking time will depend on the shape of your baking pan. Top with a little more grated cheese during the last couple minutes of baking.

Serve with salsa and tortillas.

Verdict: B+
Leftovers? Yes, keeps for a couple of days.

Notes: This would have been even better with more fresh peppers, especially poblanos. Also, tomatoes would have been good.

Spaghetti alla chorizo

This doesn't have many vegetables (especially since I didn't put the tomatoes on my serving), which is pretty much the pattern for my eating in Mexico.

1/2 lb. chorizo (loose, not a link in a case)
1 package spaghetti
4 eggs, beaten
1/2 C. grated parmesan
1 tomato, diced
salt and pepper

Cook the spaghetti. In a fry pan, cook the chorizo. Add the spaghetti to the pan and stir. Transfer to a bowl and add the eggs and most of the cheese (reserve a little for topping). Stir, the hot pasta cooks the eggs. Season with salt and pepper.

Plate and garnish with tomatoes.

Verdict: C
Credits: Spaghetti carbonara
Leftovers? This was pretty good the next day.

Notes: I am not sure about the quantity of chorizo and cheese that I used, but it's pretty close. The flavor of the chorizo was just not quite right with the parmesan and egg, but it was edible and a break from greasy nachos.