If I Were Ever to Turn CrackingCurry Into a Business….

Journal No Comments »

Cracking Curry

….this above photo is what I would sell. It is my Easy & Simple Curry Sauce, made from coconut oil, ginger, garlic, fish sauce, oyster sauce, palm sugar, sambal oelek and coconut milk. I experimented recently by making a batch, putting enough for one meal in this plastic container, and then freezing it. Would it hold up? If I made a meal with it a few weeks later, just plopping the frozen sauce into a wok, then adding protein and veggies, would it taste any good?

Turns out, yes. It froze beautifully, and it made for a VERY easy, simple and delicious meal, when I heated it up in the wok and added shrimp, bell pepper, squash and bok choy, then served over rice.

Will I turn CrackingCurry into a business? Probably not. I’m not convinced there’s a market, nor do I think there would be enough profits in a line of curry sauces to merit the capital investment. Plus, because I wouldn’t use preservatives, it would have to be sold in the refrigerated or frozen section — foods with a longer shelf life, I’m sure, would do much better.

So for now, CrackingCurry stays a hobby. But here’s what the general public is missing out on! Here is the meal I made with my frozen Easy & Simple Curry sauce:

Simple and easy curry

A Boxing Day Curry — An Easy Shrimp Veggie Dish

Recipe No Comments »

Untitled

So I have no idea what you are traditionally supposed to eat (if anything) on Boxing Day, the British holiday. Until recently, I erroneously thought “boxing day” had something to do with box lunches. Apparently, it has more to do with servants, and giving them gifts in a box. (Who knew!) Not having servants, I thought it best to appropriate the holiday instead for eating a curry. After days of traditional American eats (ham, salads and christmas cookies), it was time for a hot and spicy Thai meal.

The recipe below serves 4 people (most of my recipes are for 2) — but we were dining with my in-laws, who love curry, so hence this is for four. You really can use any combination of veggies…I chose these for variety, and because they were easy to find. I prefer using frozen coconut milk, which doesn’t have preservatives, but canned coconut milk is fine. To note: This is a very streamlined recipe, not as complex or labor-intensive as a proper Thai curry.  If you happen to have kaffir lime leaves on hand, chiffonade and throw them in, too.

This recipe contains my Fab Four — fish sauce, oyster sauce, palm sugar and sambal oelek — which are a must if you are a lover of Asian cuisine.

A Boxing Day Curry — An Easy Shrimp Veggie Dish

3 tbsp coconut oil or any veggie oil

for paste:
8 cloves garlic
4 inches ginger
1 lemongrass, lower third of stalk, sliced diagonally
(Purée all that into paste)

2 tbsp fish sauce
4 tbsp oyster sauce
3 tbsp chile paste (I prefer sambal oelek, a cousin of Sriracha)
1.5 tbsp palm sugar
1 can of coconut milk
2 birds eye chile, diced
1.5 lb shrimp
1 red bell pepper, julienned
1 orange bell pepper, chopped
1 small zucchini, thin spears
1 small yellow squash, chopped
1 handful oyster mushroom, sliced
Handful green beans, chopped
3 baby bok choys, sliced
Thai basil (optional)
jasmine rice

To start, make a paste by pureeing garlic, ginger and lemongrass in a food processor. Heat oil in a wok (or large pan) and fry paste until fragrant, stirring constantly over medium high heat. Add fish sauce, oyster sauce, chile paste and palm sugar; mix until the palm sugar has melted and you’ve got a nice dark looking sauce. Pour in can of coconut milk. (Add a little water or white wine if you want it extra saucier.) Add chiles (optional) for more heat. When that boils, add shrimp….push shrimp down until covered with the sauce, and allow to cook for a minute or two. While the shrimp is still cooking, add most of the veggies (bell peppers, zucchini, squash, mushroom and beans) and stir so that everything is cooking. If you’ve got a lid, you can cover the pot a bit to help the process along. When all is nearly done, add the bok choy and thai basil (optional), and remove from heat. Serve over jasmine rice. Delicious!

A Squash Soup With Kale — And a Hint of Curry

Recipe No Comments »

Squash soup

This was a recipe I made plenty this fall, usually with fresh vegetables from our local produce stand, Balsam Farms. I can’t take full credit for the dish, as I tweaked a version that I saw on the site She Knows. But this is my rendition, with a slight emphasis on more spices typically used in curries.

2 tbsp coconut oil
1 large yellow onion, diced
3 carrots, diced
4-5 cloves garlic, minced
2 cups cubed and peeled squash (such as butternut or pumpkin)
1/4 tsp mace or nutmeg
1/4 tsp cinnamon
1/4 tsp ground clove
1/4 tsp cayenne pepper, more if you want it spicy
pinch salt
4 cups chicken broth
1 can (14-1/2 oz) diced tomatoes
4 sprigs fresh thyme
2 cups coarsely chopped kale
1 can chickpeas

Begin by heating oil in large pot (like a LeCreuset) and adding onions and carrot, stirring until they soften. Add garlic and stir for minute more. Mix in squash, then add all the spices. Stir until the ingredients in the pot are coated. Pour in broth, tomatoes and fresh thyme. Bring to a boil, then simmer for 15 minutes. Add kale and chickpeas, and cook for several more minutes. (At this point, I like to remove the thyme sprigs and puree a good bit of the soup in a food processor, as I like the soup to have a smooth texture. Don’t puree or just puree a bit if you like it chunkier.) Enjoy!

Here are the veggies I used, plus canned tomatoes….look how beautiful!

Squash soup

I’m fortunate to live near Balsam Farms, a produce stand in Amagansett, N.Y., that sells locally and organically grown produce, pictured below.

Balsam farms

A Night at Pure Thai

Journal No Comments »

Pure thai

We recently had a delicious dinner at Pure Thai Cookhouse, a restaurant in New York’s Hell’s Kitchen neighborhood that — hallejuah! — has an ambiance to match its cuisine. (Unfortunately, many of the Thai joints on 9th Ave are lacking in the charm department.) We tried the Ratchaburi Crab and Pork Dry Noodles, pictured above, which was a big winner, and also the Wok Curry Paste with Pork (yum), which I had tried on a previous visit several years ago. It was a Saturday night, so we had to wait for a table for a bit — but the meal and the dining experience were well worth the wait. The restaurant is modeled after eateries in Thailand that sell homemade food to go (in fact, our noodles were homemade), and with its chalkboards, tin ceiling, wood paneling, little tables and painted stools, the whole place has an eclectic, home-y feel. — Pure Thai, 766 9th Ave. (between 51st and 52nd Sts.)

Learning to Be Content With the Memories

Journal 10 Comments »

carroll and cooper

Just a few weeks ago, my family gathered in Syracuse (my hometown) to raise money for breast cancer research. My oldest sister Carroll, pictured above, was diagnosed with the disease in August. Her three daughters, all grown girls, organized “Team Carroll” and collected pledges to run in the Carol M. Baldwin Run For Their Life race. If you weren’t running, you could cheer runners on as they navigated the course that crisscrossed Syracuse University’s campus. Everyone planned to gather after the race at my other sister Janine’s house. I volunteered to make curry to feed such a large group, a big vat of vegan curry and an equally big vat of Indian chicken curry.

We had hoped Carroll would be there, but as the race approached, she had a terrible reaction to the aggressive doses of chemo that (we hoped) were zapping the cancer. She was rushed to intensive care. On race day, the girls and several other family members braved the elements (no snow, but cold rain) to finish the course. Carroll stayed in the ICU. Everyone gathered post-race at Janine’s, where I like to think the curry was good comfort food.

“Comfort” is a nice thought when someone you love is sick. Since August, when the initial diagnosis was Stage 4 breast cancer that had already metastasized to the bones, lungs and liver, we had all been searching for it. It didn’t seem fair that Carroll, only 55, who lived an exceedingly content and quiet life, never straying far from where she grew up, would be stricken with such an aggressive, insidious disease. Despite the odds, we were optimistic. These days, one can manage cancer for a long time. New drugs and novel treatments are constantly being developed. As long as you keep spirits high, there was a fighting chance, we figured.

It was not to be. Two weeks after race day, Carroll slipped away quickly. It was true to her personality. At our family camp, where our huge boisterous group would gather every Fourth of July, Carroll would often disappear to her cabin while everyone else stayed up for hours around the campfire. She’d be inside, contentedly sipping amaretto and reading a book, while the group animatedly played 20 Questions and other games in the dark.

Grasping that you will never see someone again is not easy. I find myself waking with a jolt in the middle of the night, or during a nap, thinking: “My sister is dead.” And the memories that come back, oddly, are not recent ones, but ones from childhood. I remember the sister who would take me to play pinball at the arcade, whose favorite color was yellow, who had a rainbow comforter and feathered bangs. I remember the time she brought me Chicken McNuggets (my request) when I had the chicken pox. And I remember all the afternoons I’d walk to her house after school, circa 1983, when we’d listen to Genesis’ “That’s All” and eat Doritos.

A few days ago, after her wake and funeral, we gathered again at Janine’s. It felt like someone was missing, something we’ll have to get used to for a long time to come. “I keep thinking she is going to walk through the door,” my brother said.

Friends and relatives had dropped off big vats of comfort food — which in Syracuse, a town founded by Italians, tends to be baked ziti. There was baked ziti made with copious mozzarella (a very stringy affair). Another baked ziti featured, rather daringly, a handful of elbow macaroni. Still another baked ziti had ground beef. It made me smile when I saw that my niece’s friend had dropped off a curry vegetable soup. Comfort food, indeed.

It still doesn’t seem real. I don’t know when it will. I can see her blonde hair and blue-green eyes. I can hear her voice. Maybe that’s how it is. The physical presence is gone, but the memories live on. We’ll always want more. But we’ll need to be content with what we have. My sister knew a lot about being content — it’s quite possibly the one word that best describes her. Perhaps it’s not comfort that we seek, but contentment. I will try to follow her example.  ✤

Loyal Readers Write In!

Journal No Comments »

So every once and a while at CrackingCurry.com, we open the mailbag and share the copious letters, photos, rave reviews, etc that loyal followers (besides my mom) have sent in. OK, so I don’t get THAT many letters — but I am surprised how many people, much to my delight, send me photos of their meals or anything curry-related. Please keep that coming! You can find all my contact info here.

Recently I heard from three gourmands…the first, of course, being someone who is related to me (if nothing else, I can count on the occasional family member to read this blog). My niece Chelsea DeBaise, a journalist living in Chicago who cleverly captured the handle “cdebaise” on Instagram before I thought to do so, is quickly becoming one of the 12 types of millennials known as a “culinary explorer.” And her exploration has led her (and boyfriend Michael) to curries! I am thrilled to hear they work with both a wok and a crock-pot slow cooker. A few weeks ago she texted: “Wednesday is wok night so Michael and I are trying out some cracking curry tonight!” (Note the use of this blog’s name as a common noun…excellent branding, Chelsea!).

Chelsea attempted my “Simple and Easy Thai Curry” recipe, which is a personal favorite in this household. Here is the photo she Instagrammed:

10561685_10203041461622145_6779835119888549982_n

From Chelsea: “We substituted snow peas for bok choy, because, well, I had too much bok choy! We had a bok choy and Napa cabbage stir fry appetizer as well. Thanks Colleen, the curry was fantastic!” Well done, Chelsea (and Michael), well done!

RELATED: See how Ivan and Bella made this same recipe. And for more reader-made recipes by Roe, Igor and Christine, see here.

The next reader I was happy to hear from was Dinah Wisenberg Brin, a talented writer (and former co-worker) who lives in Philadelphia. Interestingly, Dinah appears to have run across a curry-related entree while….out to breakfast! Well, perhaps it was brunch:

10421367_10204574350335724_5926056274806935323_n

Dinah writes to me via Facebook: “Not usually one to post food pics but the curry omelet platter at Cups & Chairs Tea Café deserves a mention. Highly recommended.” So noted, Dinah, and next time I’m in Philly, would love to check it out!

And then most recently, I heard from a sneaker-clad reader named Rod Kurtz, who has walked this blog’s virtual red carpet many a time (see here and here and here), who sent this photo:

FullSizeRender

Rod reports this is a new restaurant in the East Village, and may or may not be owned by the same folks who own the intriguingly named “Plump Dumpling.” Rod, who among many things is a small-business consultant, also offered a thought for an additional (sole?) revenue stream for Cracking Curry: Apparel! “Maybe CC should get into the t-shirt business!” he said. Hmm. Food for thought, as they say.

Thank you, Chelsea, Dinah and Rod, for the contributions! Will send you a t-shirt if I ever make them!

Holding Onto Summer….

Tip No Comments »

Camp curry

From this weekend’s trip to Fire Island National Seashore.

Curry (made in advance) is an excellent meal to bring while camping. I’ve discovered that it reheats well on a camp grill or stove. You can make your curry at home, pack it in a disposable tin and then set the tin on top of the fire. Boom! A hot fragrant meal that is the envy of other campers. Serve over rice, which you can also prepare in advance. (No need to reheat the rice, esp if your curry is bubbling hot from the camp stove, as this one was.)

The recipe I used was my own Easy Indian Curry.

Below, my pal Carolyn and her son enjoy a late October day at the beach. 

Fire island

Stocking Up for the Fall

Journal No Comments »

Stocked!

It’s harder to stock my cabinet now that I live in the Hamptons…but fortunately I am in the city often enough to swing by Kalustyan’s and Bangkok Center Grocery to pick up fixings. Just makes for more bags on the Jitney!

Curry in the Rockaways

Journal 2 Comments »

Thai Rock on Jamaica Bay
Thai Rock in Rockaway, Queens, with views of Jamaica Bay.

There’s a section of New York City that I’ve been fortunate to get to know, thanks to my pal Riva, who loves to surf.

In Rockaway, Queens — which is accessible by subway — you can spend the day at the beach, ride some challenging waves, and then top it off with some delicious food and wine (if you know where to go). Rockaway is a gritty but resilient place. A few years, Superstorm Sandy nearly decimated the place. But it’s bounded back, thanks in large part to the surfer community, which came together post-hurricane to keep the neighborhood afloat. The longtime locals have a lot of stories to tell, that’s for sure, and I’m sure there’s grumbling about the demographic change that’s underfoot. But much like the tides turn, so too is Rockaway….and that’s a good thing.

14435698409_472fe45454On a recent evening, Riva and I left Manhattan by ferry (a soon-to-be discontinued service) — and arrived at B108th in Rockaway right as the sun was going down. We headed to Thai Rock, on a pier overlooking Jamaica Bay. An evening chill descended as it became dark…fortunately, the restaurant had blankets on hand (comfy!), which they handed out to patrons like ourselves, sitting in the outdoor section over the water.

The impressive menu has a number of curry options — I ordered the Pineapple Curry with Shrimp, which came with a nice amount of spice. I liked how they used whole cherry tomatoes, fresh chunks of pineapple, and a bit of basil, bell pepper and mushroom. Delicious!

Truth be told, I had been a bit skeptical about what I’d find in Rockaway, in terms of Thai cuisine. But not only was the meal authentic…so was the feel of the place. It brought back memories of being on an island in the Gulf of Thailand, at a restaurant on a spindly pier. So what if that was New York traffic on the Cross Bay Bridge zipping by — this still felt like a bit of Thailand, in an unexpected place. A big thank you to Riva for introducing me to Thai Rock…and Rockaway!

Below, my entree of Pineapple Curry with Shrimp. Pineapple curry with shrimp

Making Easy & Simple Curry: A Photo Essay

Journal 1 Comment »

fab 4

The Fab Four: Palm sugar, fish sauce, oyster sauce and sambal oelek.

My favorite go-to dish is Easy & Simple Curry, which I have made — at this point — probably hundreds of times.

The ingredients are fairly uncomplicated — loads of fresh ginger and garlic sauteed in coconut oil, plus whatever veggies you have in stock (or in the garden!) and any protein you like. I generally make it with shrimp or chicken. To give it a hint of Thai, I use a bit of coconut milk. But the real flavor machines in this dish are pictured above…I refer to them as the Fab Four: Palm sugar, fish sauce, oyster sauce and sambal oelek.

Substitute alert: If you can’t find palm sugar, which is made from the sap of blossoms of palm trees, you could use agave nectar or brown sugar or just plain sugar (in that order of preference). If you can’t find fish sauce, then don’t attempt this dish. If you can’t find oyster sauce, it’s actually less of a deal killer than no fish sauce — but oyster sauce lends a delicious richness to the final product (and besides which, it’s easy to find, so just buy it). If you can’t find sambal oelek, you could use its more popular cousin, sriracha (which is made by the same company, Huy Fong). But please note that sambal oelek is much better for cooking, whereas sriracha is meant to be a condiment.

While I generally use Lee Kum Kee oyster sauce, in part because of its pretty bottle, I recently decided to try an organic version, which is the all-natural Wok Mei oyster sauce pictured above. Jury is still out, and I must experiment some more before proffering my final opinion. (Spoiler alert: I think I still prefer Lee Kum Kee.)

In any event, whichever versions you use, the Fab Four give this dish its beautiful sweet, spicy and salty notes…which make it a very streamlined version of a proper Thai curry.

To make Easy & Simple curry, chop up 5 cloves of garlic and 2-inch piece of ginger, and sautee in coconut oil. Add your fish sauce, oyster sauce, sambal oelek and palm sugar so it looks deliciously thick and dark:

image

Next, it’s time to add about 1/3 of a cup of coconut milk (feel free to add a bit more…). If you use canned coconut milk, you can always freeze what you don’t use..

Adding Coconut

Next it’s time to add your bell pepper, which in these photos has been elegantly julienned by the hubs, who is much better at that sort of thing than I am. I usually add my protein (chicken or shrimp) at the same time, as bell pepper takes awhile to steam. Allow to cook for several minutes, stirring frequently.

Adding bell pepper

When you’ve got everything looking pretty good and cooked through, it’s time to add your bok choy…give it a quick stir, then take off the heat.

Adding bok choy

Serve your Easy & Simple curry over jasmine rice…delicious! Finished product and full recipe is below. If you try it, email me a photo (in the unlikely event you’re a random stranger, please email to colleen.site.mail@gmail.com) and I will gladly feature on this blog.

Easy & simple curry

Easy & Simple Curry

2 tbsp oil (I use coconut oil, but you can use any veggie oil)
5-6 cloves garlic (diced)
2-inch piece of ginger (diced)
1 tbsp fish sauce
2 tbsp oyster sauce
1.5 tbsp Sambal Oelek
3/4 tbsb palm sugar
1/3 cup coconut milk (feel free to use a bit more)
3/4 lb shrimp OR 2 chicken breasts, chopped into bite-size pieces
1 red bell pepper, julienned
1 yellow bell pepper, julienned
bunch of bok choy, chopped
jasmine rice
(serves 2 people)
Heat the oil and add ginger and garlic, stirring for a minute or so. Add fish sauce, oyster sauce, sambal oelek and palm sugar; stir well. Pour in coconut milk. Bring to boil. Drop in pieces of shrimp or chicken. Add bell pepper. Allow to cook through, stirring frequently. Add bok choy at very end. Serve over jasmine rice. Delicious!