Confession: my idea of a relaxing Sunday afternoon involves chopping, grating, and mixing. When I making curry pastes, there is plenty of all those activities going on. Plus it’s an oddly fast activity, but that’s probably because I don’t hand-grind my spices in a molcajete, or large, rough-surfaced mortar and pestle.
(Of course, even as I type those words, I’m looking on Amazon for the perfect molcajete, because, well, every kitchen needs one!)
Curries are great for weeknight meals because, once you have the paste on hand, it’s a matter of simmering meats and vegetables in sauce and steaming some rice to sop up the delicious curry. My favorite curries have their roots in Indian and Thai cooking, meaning they have lots of flavor. Curries can be mixed with coconut milk, broths, or even water, making them that much more flexible. Continue reading “In a Curry”
It’s April in Southern California, and I’m staring at the grill every night saying, “Okay, tomorrow. Tomorrow, we grill.” But this being a weird April for weather, tomorrow comes, and it’s just not quite grilling weather. I mean, we had snow falling in the near mountains just two days ago. I can’t even find the energy to clean the grill.
So I’m thinking soup these days. Lots of soup. My trusty Lentil Soup is on deck (I always have the makings for lentil soup because when the craving hits, it hits hard), but a cruise through the refrigerator reminded me that I had leftover roasted cauliflower. I vaguely recall thinking “soup” at the time. Then the moment came and, voila!, I’d made this soup.
[box type=”note” style=”rounded” border=”full”]This recipe is cauliflower soup the long way, but, as you can see from the above, you can shortcut it by using leftover roasted cauliflower. Heck, ain’t nobody making you do the roasting either. It’s your soup, do it the way that works best for you![/box]