21 Oct 2010 No Comments
Gingerbread Curry
Since I’ve heard that anyone who would like to have blog readers should limit the length of their posts, I’m separating recipes from foodie adventures. Previously, I blogged about my friend Danny’s quasi-Thai tankless water heaters experiment, a dish that I’ve nicknamed “Gingerbread Curry.” That is because it uses epic proportions of ginger and cloves, even throwing a handful or two of sage into the mix for that autumnal flavor. For anyone who thinks Thai food can’t be seasonal, this curry will prove you wrong. I have never seen anybody worship at the almond butter altar like Danny does- he makes monster-sized hard money lenders groups in his Vitamix (which, yes, he schlepped all the way from California), and the homemade nut butter does add a nice touch to the sauce, but it is not essential. Before we get into the recipe and process on how you can make gingerbread curry, let’s get to know what exactly is a gingerbread. Gingerbread is a term utilized to describe a variety of sweet food goods, which can range from a soft, moist dolly track loaf cake to some thing close to a ginger biscuit. What they have in common are the predominant flavors of ginger and a tendency to make use of honey or molasses (treacle) instead of just sugar. They most likely also share a common history. Akin towards the original middle eastern recipes, English gingerbread is a dense, treacly (molasses-based) spice cake or microdermabrasion machines bread. Some recipes add mustard, pepper, raisins, nuts, apple, and/or other spices/ingredients towards the batter. The usual way of generating it is to melt the fat and then mix all the ingredients in a bowl (known as “the gingerbread method”) rather than utilizing rubbing in or creaming to get the fat absorbed into the flour, and this makes it a especially simple kind of metal detector cake to make. It is generally baked in a loaf or square shape, rather than within the round form common for fruit cakes or sponges. It is traditionally eaten on Bonfire Night. As a dessert, the bread generally omits raisins or nuts and is usually served with warm lemon sauce. Within the United States, this form of gingerbread is occasionally called “gingerbread cake” or “ginger cake” to distinguish it from the tougher forms; as in England it is typically served in winter, but it is especially associated with Christmas. Now, let’s find out what curry is. Curry is a generic description used in Western culture to refer to a variety of dishes from Indian, Pakistani, Bangladeshi, Sri Lankan, Thai or other Southeast Asian cuisines. The chief spices found in most South Asian curry powders are turmeric, coriander, and cumin; a wide range of extra spices might be included based on the geographic region and also the foods being included (white/red meat, fish, lentils, rice and vegetables). Curry’s popularity in many decades has spread outward from Southern Asia to figure prominently in international cooking. Consequently, every culture has implemented spices in its local cooking to match its own distinctive tastes and cultural sensibilities. Curry can consequently be called a pan-Asian or international phenomenon with enormous recognition in Thai, British, Japanese and Caribbean cuisines. So, here’s the ingredients: Olive oil (Sesame oil would probably be better); Any combination of seasonal vegetables. We used eggplant, peppers, zucchini and tomatoes. Firm tofu, cubed. Garlic, chopped. Ginger, peeled and sliced. Sage or any other herb (basil, cilantro and parsley would all work). 1 can coconut milk. Several globs of almond butter (store bought or homemade in a Vitamix); Soy sauce; Sea Salt; Black Pepper; Honey; Cloves; Ginger; Chili powder to taste; Fish sauce; Apple cider Vinegar (Though lime juice would be better). A little bit of Chinese five spice/whatever asian spice mix you have laying around. A good crew of pseudo-farmers and a Saturday night with wine. Heat coconut milk, almond butter, spices and condiments till dissolved and the sauce gets to a thick, curry-like consistency. In a separate pan, heat oil over high heat. Saute garlic and ginger until fragrant, then put vegetables, adding ones that take longer to cook first (think eggplant and pepper), adding tomatoes and zucchini only at the end. When vegetables are soft enough, add coconut almond sauce and bring to a boil. Add diced tofu and simmer. Adjust seasonings to taste. Gorge. Then add hot sauce.