Wednesday, July 31, 2013

A kinder, gentler Thai curry, the Muslim-influenced Massaman is my favorite style of all the coconut milk simmering stews. There is a subtle, earthy undertone of chiles, spices, and herbs, like the smolder of wet leaves under an autumn fire. It warms without scorching, yet comforts without coddling.

Traditionally prepared with beef or chicken for the observant, the golden pools of sauce nap and lap at slabs of grilled, firm tofu, for those who observe other dietary guidelines. The happy and infrequent find of blue potatoes, no bigger than a thumb tip, provide an oily, musky flavor after a quick pan roasting in coconut oil.

Although this is not a particularly quick meal, it is the slow and steady fire that makes it worth the wait.

Extract water from tofu by wrapping in two layers of paper toweling, then place on cutting board. Weight tofu down with heavy skillet (cast iron works best) occasionally adjusting the skillet's position as tofu flattens (1 hour). Slice into rectangles, then optional flat squares.

While tofu is flattening, heat 3 tablespoons coconut oil in large skillet over low heat. It will thin and shimmer in seconds. Add potatoes, shaking pan to coat them on all sides with oil. Increase heat to low-medium, and cover skillet. Steam-roast potatoes, occasionally shaking them for even heating and to prevent sticking, until they are just fork tender with shriveled skins. Remove from skillet; set aside in bowl, covered to keep warm.

Swirl additional tablespoon oil into skillet. In batches, brown tofu and eggplant on both sides. Return all reserved, cooked vegetables to skillet.

In a small bowl, beat curry paste into coconut milk. Pour over vegetables. Increase heat just until mixture breaks into bubbles. Simmer for 10 minutes heat through. To prevent tofu from breakage, do not bring to furious boil.

Divide curry into bowls, topping with garnishes. Serve immediately with bowls of rice on side. Alternatively, you can pour entire curry over a platter of spread rice, serving it family style at table. Leftovers can be gently heated and even more satisfying after a day's rest to meld the flavors.

Aparna will have her round-up online soon. Stay tuned on her blog for a lively and creative presentation of dishes designed around the versatility of healthy and delicious beans and their derivatives. Aparna will also announce the two lucky winners of Sandeepa's recently published anecdotal volume of her regional Indian specialties, Bong Mom's Cookbook.

Cinzia of Cindystar, where BWW has found a very good home, has all the details on participation as well as opportunities to host this nice-and-easy collection of culinary photos.

P.S. - After several weeks' absence, I will be returning to these posts on a regular basis to share special ingredients in a wide variety of recipes to appeal to most tastes. My global curiosity has gotten the best of me again. Look for early features on Japanese, Italian, Greek, and Southeast Asian cuisines. Next post, come visit for a golden bowl of Grilled Tofu Massamum Curry with Baby Blue Pototoes.

Wednesday, July 10, 2013

I am very pleased to present a pretty collection of Black and White culinary photographs for Black and White Wednesday #91. Thanks to everyone who participated this week, and special thanks to Cinzia for permitting me to host my long-lost event. ; )

My contribution to BWW #91, hosted by me, the gallery for which will be online late tonight NY time. Would that I could have posted earlier in week, but my Internet connection has been feeble for many days, perhaps a byproduct of the infernal heatwave plaguing the Northeastern United States, perhaps not. In any case, here I am now.

Thanks to Cinzia of Cindystar, the current proprietress of Black and White Wednesday, for the opportunity to host this event. Although I had a really good run as creator and administrator for this event, it delights me no end to finally have the time to not only join in, but to host. Monochrome anything will always be close to this photographer's heart. Anyone who participates in this event knows exactly what I mean. ; )

Many thanks for your beautiful contributions. I will hop your blogs tomorrow to leave formal comments.

I cook and bake in that cute little galley kitchen up there. It's not as tidy as it used to be, and the walls are a deep tagine red now, but it's a cozy, homey space where you are always welcome to drop in. You can reach me at thewellseasonedcook AT yahoo DOT com. I'd be delighted to hear from you.