curry

Curry Diary 7/22/2013: Milestone Curry #3

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Well the last time I made curry, I experimented with mixing the Maple Syrup into the roux, not the broth.  It changed the flavor, and got me thinking.  The roux is where the flavors really combine, so what else should go in there?

So this time, I added the cocoa powder to the roux.  Did it make a difference?  Yes, enough to call it a Milestone  It’s a more subtle improvement than I got from adding the Maple Syrup to the roux, but it is a definite improvement.

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Thanksgiving Recipe Roundup: Curry Cheese Log

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This is a great recipe for creating something different than your usual cheese log; a spicy, layered, deep taste that has a lot of facets.  It’d probably go well with the right wine – like a Syrah.

I’m also considering cutting it with a little butter/butter substitute, olive oil, or something else to make it into a spread.  Its also a bit hard to coat the roll in stage 9, so I wonder if there might be a better way to do it.

8 oz cream cheese
1 cup crumbled blue cheese
1 1/2 tsp curry powder
1/2 cup finely chopped pecans (may need a bit more)
1 Tbsp dried Basil

  1. Put cream cheese in a microwaveable bowl.
  2. Sprinkle curry powder over cream cheese.
  3. Cover cream cheese and curry powder with blue cheese.
  4. Microwave the bowl with the cheese and curry in 15-second increments until soft enough to blend.
  5. Mix the cheese and curry thoroughly with a no-stick spoon or spatula until finely blended – it’ll take on a pale yellow or orange color.  You might need to microwave it occasionally.
  6. Cover the bowl with plastic wrap and put in the refrigerator.  Keep there for 2 hours at least in order to set.
  7. Mix pecans and basil, spread out on foil.
  8. Roll the cheese and curry mix into a log about an inch thick.
  9. Roll the cheese log in the mixture of pecans and basil until well coated.  You might need to do a bit of work to patch “holes”
  10. Refrigerate until you are ready to serve.  Serve on top of crackers or toast.

– Steven Savage

Steven Savage is a Geek 2.0 writer, speaker, blogger, and job coach.  He blogs on careers at http://www.fantopro.com/, nerd and geek culture at http://www.nerdcaliber.com/, and does a site of creative tools at http://www.seventhsanctum.com/. He can be reached at https://www.stevensavage.com/.

Quest for Curry: Cinnamon This Time

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I’ve been trying to find a “just right for me” curry for awhile.  This is a variant of a variant of another recipe I’ve been tweaking, trying to find just the right “edge.”  Last time it was oregano, this time cinnamon.

2 tbsp olive oil
1 1/4 cups light coconut milk (one 14 oz can)
2 tbsp soy sauce
2 tsp sugar
1/4 tsp red pepper powder
1/2 tsp lemon juice
1 1/2 tbsp minced garlic
1 1/2 tbsp curry powder
1/4 tsp cinnamon powder
3 tbsp dried basil (should be 1/2 cup chopped fresh)

1) Shake can of coconut milk. Mix sugar, soy sauce, coconut milk.
2) Place the olive oil, red pepper, lemon juice, garlic, curry powder in a wok/pan.  Sautee on high until fragrant (once it starts sizzling this is only about 10-30 seconds).
3) Add milk mixture to the pan/wok.  Add basil if dried.  Add cinnamon  Bring to boil then simmer.  Simmer until it thickents, about 3-5 minutes.
4) If using fresh basil, stir in now and serve.

OK so my quest . . . continues.  I get heat but not enough flavor.  The cinnamon is better than oregano and adds a nice kick (it may in fact be too much) but it’s still a bit high on heat over flavor.  Not quite sure where to go – tempted to just get rid of the red pepper powder.

Served over peas and brown rice, 1 cup each.  Nice meal.

– Steven Savage

Steven Savage is a Geek 2.0 writer, speaker, blogger, and job coach.  He blogs on careers at http://www.fantopro.com/, nerd and geek culture at http://www.nerdcaliber.com/, and does a site of creative tools at http://www.seventhsanctum.com/. He can be reached at https://www.stevensavage.com/.