Wrong pronunciation of “ghee,” but a more proper intonation would ruin a not-so-clever attempt at a Minnesota accent, wouldn’t it? Leaving aside the regrettable (and regretted) “humor,” ghee – clarified butter – is an indispensable part of the latest entry, Curry-Stand Chicken Tikka Masala. After finding inspiration in the August/September 2018 AllRecipes magazine, an attempt… Continue reading Oh Ghee, You Betcha!
Not only was today’s recipe assembled from original ingredients, but even the curry paste was concocted in the kitchen. That freshness adds depth to the dish and gives Scallops with Thai Green Curry an especially expressive taste profile. With fresh lemongrass, lime zest, chiles and ginger, among many, many other elements, the curry sauce has… Continue reading From Scratch, All of It
Aroma draws us to a dish, inviting anticipation of the delights just around the corner. This is particularly true of today’s submission, Panang Beef Curry, as Cook’s Illustrated suggested the preparation in its 2017 collection of recipes. In common with many curries, Thai ones especially, coconut milk is not merely important, it’s central to the… Continue reading By a Nose