curry powder

Curry Favor with these Farmed Mussels

19 Aug 2011
curried steamed mussels

Ready for another easy recipe? It's an inspired take on mussels. It uses sour cream to deftly tame the boldness of curry without losing any complexity. It's a masterpiece from Jean-Georges Vongerichten.

I am calling my simplified version, Curried Mussels a la Jean-Georges. Though simple to prepare, it's an elegant combination of flavors. The preparation is easy, but that doesn't mean I'm not going to befuddle you some.

You see, Ken came home recently with a big bag of mussels from the plain ole grocery store. At $5.99 a pound I knew they were going to be farmed mussels without even asking. But did I go all diva on him and slam around the kitchen demanding he don a wet suit and get me some wild mussels?? Did I? Did I?

Nope, I like farmed mussels. Are you confused?

I am sure you've noticed that I'm quite willing to hold my breath until I turn blue in an effort to gently urge you away from farmed salmon. So you may have it in your head that all aqua-culture is bad. Well that's just not true. I like farmed tilapia too.

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Curried Mussels a la Jean-Georges

curry steamed mussels
By jgreghenry Published August 18, 2011
Prep time: 20
Yield:1 (Servings)

Ingredients:

  • 2 T unsalted butter
  • 2 shallots, minced
  • 0.5 c sweet white wine such as riesling
  • 4 lb mussels, scrubbed and de-bearded
  • 0.5 c sour cream
  • 1 t curry powder
  • 1 T fresh squeezed lemon juice
  • 0 salt and white pepper to taste

Directions

Place the butter butter in saucepan large enough to hold all the mussels. Turn the heat to medium. Once the butter melts, add the shallots and cook about 3 minutes, stirring occasionally. Add the white wine and mussels, bring the heat to high, and cover. Cook, shaking the pan occasionally, until the mussels open, about 8 minutes. Remove the mussels with a slotted spoon.

Strain the liquid into a bowl, wipe out the pan, then return the liquid to the clean (grit free) pan. Bring to a boil, add the sour cream and the curry powder. Reduce heat to a simmer, add the lemon juice and cook about 3 more minutes. Taste and adjust seasoning with salt and white pepper or a bit more curry powder. Do not add so much curry as to overly define the sauce. Nuance is your goal. Return the mussels to the pot and gently reheat. Transfer to a serving bowl and serve.

Source: Adapted from Jean-Gorges Vongerichten

Travel Costa Rica! Tropical Vichyssoise with Taro & Coconut

10 Apr 2011
Tropical Vichyssoise with Taro & Coconut

Well, my Costa Rican adventure draws to a close. It's time to thank my hosts with something special and tasty. I decided I wanted to take a local tropical ingredient– some might even say a humble ingredient and use it in a stylish way that most people may have never considered.

I chose taro root. And I chose to use it as a substitute for potato in a chilled tropical vichyssoise. I chose to bake the taro first, because it really helps deepen the nutty flavor. Coconut milk adds a level of luscious creaminess, and a touch of curry brings a few more exotic notes. 

Just so you know, taro is also known as dasheen or daro, and well– countless other names. The diversity of nomenclature comes from the fact that taro is a root that feeds the world. Different cultures have different names, and different areas have slightly different varieties. Because it's the root from a diverse group of plants known as Elephant Ear. It is a staple and a very healthy and versatile starchy crop.

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Tropical Taro, Coconut Milk Vichyssoise

Tropical Taro, Coconut Milk Vichyssoise
By jgreghenry Published April 10, 2011
Prep time: 240
Yield:1 ()

Ingredients:

  • 1.5 lb taro root
  • 0.5 c coconut syrup
  • 0 salt & white pepper as needed
  • 2 T unsalted butter, plus more for dish
  • 2 leeks, white and pale green parts, chopped, washed and dried
  • 2 small spring or sweet onions, peeled & chopped
  • 4 c chicken stock, plus more if necessary
  • 1 c coconut milk
  • 1 t curry powder
  • 0 cilantro leaves, as garnish

Directions

Wearing gloves if you are sensitive, completely peel the taro. Then halve it lengthwise and cut it into 3/4-inch cubes. Add the cubes to a large bowl and cover them with cool water and allow them to soak about 30 minutes to remove some of the starch (optional). Preheat the oven to 375 degrees F. Add the taro to a large pot of salted water, bring to a boil, then lower the heat to a simmer. Parboil the taro until just beginning to soften. About 7 minutes. Drain the taro, returning it to the bowl. While the taro is still warm drizzle the coconut syrup over it and add salt and pepper to taste and mix it well to get the taro completely coated. Pour the taro into a buttered baking dish. Cover the dish tightly with foil. Bake in the preheated oven about 30 minutes. Remove from oven, allow to cool uncovered. In a large saute pan melt the butter over medium heat. Saute the leeks and onions with a pinch of salt. Cook until translucent, but not yet colored. Add the cooked taro to the pan along with the chicken stock. Bring the mixture to a boil, then turn off the heat allowing the mixture to cool somewhat. Working in batches, puree the mixture in a food processor or blender. Add the coconut milk and curry. Running the machine until completely smooth. Pour the pureed soup to a large covered bowl or tureen and adjust the consistency with a bit more stock if needed. Adjust seasoning. Cover and refrigerate at least 2 hours until well chilled. Garnish with cilantro, and serve.

Notes:

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Market Matters: The Golden Glow Of Orange Cauliflower Soup with Curried Apples

06 Feb 2011
Orange Cauliflower

Orange Cauliflower. Golden Cauliflower. Cheddar Cauliflower. Do not adjust your set. Do not run from the room screaming. This is not an alien brain and I am not Orson Wells. To prove it I plan to take this oddly colored vegetable, the subject of this week's Market Matters from the Hollywood Farmers Market, and make Golden Cauliflower Soup with Curried Apple, then eat it.

Though I can promise that is not the tale of little-orange-brained-green-men and their plan to take over the earth. It is, however,  a mysterious bit of science non-fiction nonetheless. You see, this other-worldly cauliflower was discovered in a Canadian Marsh more than 30 years ago. The bright orange hue and the tell-tale shape announced to the world that a new breed of cauliflower had hybridized itself in that faraway marsh, without the aid of man. Dah Da Da, Duhhhh!

It was quickly harvested and sent to the laboratory for investigation. Cauliflower was confirmed. But the version found that day in Canada was lacking something in the flavor department so a few not so mad scientists began cross-breeding it with the more familiar, more tasty white version. Well, after decades of tinkering the orange cauliflower was born. It can range in color from a creamy yellow, through gold and all the way to outright pumpkiny! It is higher in several vitamins than white cauliflower, and is a good source of (you guessed it) beta-carotene too. The best part is it hold its golden beauty throughout all kinds of cooking.

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