mamagotcha: (Default)
I'm puttering around the kitchen for a holiday event later in the day, and having a wonderful time (despite that little unit-confusion incident mentioned earlier).

I'm baking up a batch of Dorie Greenspan's World Peace cookies while the nog is cooling in the fridge, and eating a piece of toast slathered with homemade pumpkin butter. I was inspired to try this after [ profile] kightp mentioned it last week, and boy am I glad I did! (ETA: well, I thought it was Pat, but now I can't find the post... now I really AM starting to doubt my sanity...)

Here's how I did it. )

It's amazing how prolific I can be when I need to vacuum. Hope you're all having a wonderful weekend!
mamagotcha: (Default)
We've been eating a LOT of Thai-style curries lately, mostly made with Thai Kitchen curry pastes (both red and green) and coconut milk. I decided to plant some Thai peppers and lemongrass this year to try to make my own curry paste, and when we got home from Portland, lo, there were some ripe peppers!

So I decided to give it a whirl... whacked off some of the lemongrass (which has been growing like crazy), a couple peppers, and away we go. I had garlic and tamarind paste and fish oil on hand, but I had to substitute ginger for the galangal and brown sugar for the date sugar. I made one curry with the Thai Kitchen paste (and no fish oil) for comparison and so Jules could have a vegan version, and the second I made with my "paste." The teensy mortar-and-pestle I have is more for cracking a couple of mustard seeds, not for making a pile of paste, so I tried the food processor.

The air filled with a fine mist of ginger, garlic and peppers... made me tear up and sneeze. I couldn't find any reference that said for sure one way or another, but I decided not to use the chili seeds and I think that was a good call because ooooweee this stuff is hot hot hot. The processor really didn't smush it up much; it's more a shredded mess than a paste, but it worked!

Bill said it tasted fresh, and hotter than usual. My hands are still stinging (from one website: "Be sure to wash hands whenever handling chilis. If you get chili oil on your special places, no one can help you").

Is green curry just made with green... that is, unripe... chilis?

We just ordered a new, bigger m&p from Amazon, so I'll be able to do more curries later this summer (the pepper bushes are full of little green killer spikes!). I'm just starting on this Thai curry adventure... if anyone has any web sites or books they recommend, I'd love to hear about it!

April 2017

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