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See art in a fresh way. |
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Mini-Tutorial Something Tastefully Different |
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With the holidays coming up I would
like to share a meal with you.
Many of you know that I enjoy cooking. If my art had not worked out, my next choice would have been to be a chef. In the Californian beach town where I grew up, there was a deli owned by a old Sicilian. He made these torpedo sandwiches with strange cold-cuts, something called head-cheese was one of the ingredients! It also included a fresh vinaigrette--the closest I can approximate it--crushed pepper and bay leaf, oregano, garlic, good olive oil, and red wine vinegar. As a ten year old, I took one bite then died and went to heaven! I hounded my mother to take me to the Sicilian's deli everyday. Fat chance! Once, my poor mother made me her version of the famous torpedo sandwich. I am afraid I coughed it up with very sour expression on my face--it was not the same. |
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One of my favorite meals to make is
chicken curry. In all the times I have made it, there has never
been a remnant left on the plates. This recipe is, essentially, from Pierre Franey. He is one of my Gods, I rate him up there with Michelangelo and Beethoven. His Sixty Minute Gourmet is a must have classic. |
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Variation on Pierre Franey's Poulet au Kari:
Rice with almonds and raisins:
Okay. Pull everything out, measure, chop, and prepare it all. The better your chicken broth, the better the dish. If you have to use bouillon cubes for the 3 cups of broth, substitute 1/4 to 1/2 cup water with a dry white wine. Throw in some parsley sprigs, 1/2 teaspoon thyme, a bay leaf, and a couple of cloves. |
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Over medium high heat melt 2
tablespoons butter. Watch for it to foam. Let it subside,
then quickly add the chicken cubes. Let them sizzle untouched for
about 4 minutes, turn, and brown for about another 3 minutes.
Don't overcook them! Remove the chicken from the pan to a plate.
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To the pan, add the 3/4 cup onion and
celery, and sauté till they are wilted and transparent, about 5
minutes. (Don't rush this part, if the celery and onion are
undercooked, they are not so nice.) Add the garlic, and stir briefly. Add the curry powder, bay leaf, apples, and bananas. Cook about 5 minutes. Stir in the tomato paste. Add the 1 1/2 cup chicken broth and stir. Cover and cook about 15+ minutes. You start the rice immediately after you cover the curry. Melt the butter and sauté the onions until transparent. Add the rice, raisins, and almonds. Stir. Add the chicken broth and pepper to taste. Cook on very low heat for 17 minutes. --- |
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When the time is up for the rice, turn
off the heat, keep the lid on it, no peeking.
Add the chicken cubes to the curry sauce, bring to simmer. Add 1/2 cup cream, swirl it around. Taste for seasoning, might need a dash or two of salt. Note: an elegant alternative here is to puree curry sauce in a cuisinart before you add the chicken and cream. Fluff the rice with a fork and serve with the chicken curry and an excellent mango chutney. I paired this with a wonderful dry Riesling, Peter Stolleis: Pfalz 2006er Haardter Herzog Risling Kabinett trocken. The bottle has a beautiful glass cork! Any dry Riesling from Alsace would be good, or beer-wise, something like a Corona or Heineken would be great. |
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I hope you enjoyed this excursion. Michael Newberry |
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©2007 Newberry, All rights reserved. |