I'm cooking! I've been letting Cranky cook for so long. Ennui. Fatigue. Lack of appetite.
He's done a stellar job; sometimes creating fantastic meals and sometimes just getting us fed. So thanks, Cranky. Now, move over.
A couple of days ago I forced myself to make a cream of asparagus/sorrel soup for lunch. I was so out of shape, my hair was sweating. But it came out really good, smooth and light (not sludgy), with great flavors. Wow. So I dibsed supper. Which was easy, because it was damp and gloomy. I had one jar left of my home-canned chili. Just pop, heat and eat. (That seal was super tight! Major pop.) Accompanied with steamed tortillas (coulda used a salad; I'm currently in love with iceberg).
Yesterday I found myself announcing to Cranky that we would be having curried cauliflower for lunch. I envisioned a pale gold, soupy, creamy sauce caressing the florets, kinda retro.
But I wasn't exactly sure how to get that, and I wasn't in the mood for recipe mongering. I had a jar of Madras Curry Paste, with Vietnamese titles on the front, the name of the company is Chinese, and by the way, it's manufactured in Southern California. It tastes terrific, but it's very hot. No way I was gonna use that entirely for my sauce. And I couldn't envision diluting it with cream or whatever, because not in the mood, yadda.
So I let the creamy bath idea go. I sauteed the florets with chopped green garlic in peanut oil until I got the desired brown spots here and there. Next, I dropped in two gooey spoonfuls of the curry paste, with a little salt. That got all stirred around (it tends to clump). Finally, and this turned out to be genius, I added a heap of fresh-made ricotta (I didn't make it), and swirled that through until the moisture cooked off. It resembled paneer!
Just a quick topping with cilantro leaves, and boy howdy, I had made a curried cauliflower dish beyond my India Palace Buffet expectations. It was new, nouveau (at least in my kitchen), and I cooked!