The Gouda Life

Aaaaaaand we’re back. Hello there! 

First off, HAPPY NEW YEAR TO YOU! I can’t believe 2011 is but a distant memory. The years sure do pass by quickly when you’re a ‘grown-up’ (I use grown up for lack of a better word to describe the sort-of-adult-sort-of-teenager-sort-of-old-lady stage I’m in).

As you might know, I’m not much for resolutions. I feel they just set me up for disappointment when I quit them in a few weeks. Instead, I find it more appropriate and practical to reflect on the previous year and the points where I may not have been at my best and work to be better at those specific things (Fret not, I won’t bore you with all my 2011 shortcomings). I will, however, say that I plan to become a better writer, photographer, and all-round blogger. Expect more from this gal in 2012. 



If you’re anything like me, you’ve had more (way more) than your fill of turkey for the season…maybe for the year. We finished up our final New Years Day turkey dinner last night with Mr. GL’s family and while it was absolutely scrumptious, I think I’ve had my fill of the holiday-bird. Turkey, it’s not me. It’s you. I’m sorry. I really, really am. 



I saw Heidi, of 101cookbooks, post this over the holidays and knew I had to make it. It’s delicious for multiple reasons, but the one that stuck out most to me wasn’t the golden streak of curried brown butter swirled atop the green soup, it wasn’t the addition of toasted croutons or the creamy coconut milk. It was the fact that it wasn’t turkey. It could have been anything but turkey and mashed potatoes and I would have plowed through it happily. That said, I’m glad it was this soup that reintroduced me to non-holiday eating. It’s healthy, which we could all benefit from this time of year, warm and comforting and most of all, it’s one of the most wonderfully satisfying soups I’ve had in quite some time. Thick and creamy without being heavy, not to mention the curried brown butter. OHHHHH the curried brown butter. What a stunning condiment. A little goes a long way and it’s so beautiful atop a bowl of soup. And on a spoon. And in my mouth. 



Green Lentil Soup with Curried Brown Butter
adapted from 101cookbooks 

The recipe calls for either green lentils or green split peas. Both are delicious, but as Heidi explains, the split peas give the soup a beautiful, brighter green colour. I like green. Don’t you? 

2 tbsp olive oil or butter (or ghee)
1 large yellow onion, rough chopped
3 cloves garlic, chopped

1/2 tsp red pepper flakes
5 1/2 cups water (or good veg/chicken broth)
1 1/2 cups green split peas or green lentils 

3 tbsp unsalted butter

1 tbsp Indian curry powder
1 can coconut milk (400ml) 
 
sea salt

2-3 slices of your favourite bread,  cubed

In  a large dutch oven or your favourite soup pot, melt the butter over medium-high heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and red pepper flakes and cook for another 2 minutes. Add the lentils and water/stock. Bring to a boil and then reduce heat to a simmer. Cover and cook until lentils are soft. It will take anywhere from 20-40 minutes for your lentils to cook so test one out after about 25 minutes and go from there. 



While lentils are softening, toss your 3 tbsp of butter in a sauce pan and let cook, over medium heat, until golden brown, about 6-7 minutes. Add the curry powder and stir, cooking, for another minute. Remove from heat and pour into a small bowl.

In the same pan, add 2 tbsp of olive oil and your cubed bread. Pan fry over medium heat until crispy around the edges.



Once the lentils are soft, remove the pot from heat. Stir in the coconut milk and half of the curried brown butter. Using an hand-blender (or a counter-top blender), puree the soup until smooth or, if you prefer more texture, puree in short spurts until desired texture is achieved.  Taste for seasoning and add salt if needed. 

Ladle the soup into bowls, drizzle with remaining curried butter and top with a few croutons. 

Dive in and reflect on the past year over a soothing bowl of soup. Wishing you all the very best in 2012. Let’s make it the best year yet, ok? 

It’s funny how you get stuck in a funk with certain recipes in your weekly (monthly, yearly) routine. 

There are a few things I make regularly that I’ve made the same way for so long, I don’t even think about them when I make them. And in making them without thinking, I often forget that everything can be made better with a little extra love and a little more effort. 



Curry is one of those things. Onions, garlic, store-bought curry powder, cinnamon, coconut milk, whatever vegetables I happen to have on hand, and some cilantro and lime to brighten things up. Delicious, but far from inspired. And even further from how great a homemade curry can be. You probably already know this, since you’re always up to date on only the most awesome of things, but homemade curry paste is second to none. NONE. You hear me? If you could have seen my face when I tasted not one, but all of the raw ingredients used in making a curry paste, you wouldn’t be surprised when I tell you that each and every ingredient packs so much flavour, it would blow your shoes square off your feet. Not always in a good way, either. There’s a lot of extremely prominent, almost medicinal flavours that, for those of us not used to authentic Thai ingredients, would probably cause your face to contort into shapes you never thought possible. But when combined with everything else, it just works. 



After doing a little research, I was slightly more intimidated than I was initially to try making curry paste at home. I read a few food blogs that focus solely on Thai cuisine that stated “If you don’t have all the authentic ingredients, and they must be fresh, don’t even bother making at home”. Lucky for me, I was able to find everything I needed.  

 

I started asking around about ingredients and, as usual, Don, one half of the ever-wonderful local foodblog, foodiePrints, came to my rescue offering a suggestion of Manphong Supermarket for Thai/Vietnamese ingredients. And again, as usual, he was perfectly on point. A market that carried ingredients I’d never heard of, never seen before, and certainly never tasted (to the best of my knowledge, anyhow) took me completely out of my comfort zone and into a world that was exciting and new. I walked up and down every aisle, touching and smelling everything I could and grabbing up everything I needed. By the time I left, I had my arms filled with so many new and inciting ingredients, I could hardly fit them all into my basket to bike home with. 



I can’t tell you how incredibly happy I am that I ventured slightly out of my realm of comfort in order to try something completely new to my kitchen. Twenty extra minutes of chopping and blending made for the best curry I’ve ever made at home. And I have made my fair share of curry, believe you me.  The depth of flavours a homemade curry paste unleashes will shock you. It wasn’t what I was expecting, but it was a thrilling surprise. I promise you it’s worth it. Take the extra time, even if it’s just this once, to source out some not-as-easy-to-find ingredients and give it a shot. You’ll be shouting from the rooftops about how much you love it. I know you will! 



Coconut Red Curry Pork with Thai Eggplant, Snap Peas & Enoki Mushrooms
adapted from 101cookbooks

If you’re unable to find specific ingredients, there is no shame in buying a high quality pre-made curry paste. In fact, it’s better than making one with inferior ingredients. 

Red Curry Paste
makes about 1/2 cup
2 red Thai chilies
1 tbsp garlic, chopped
1 large shallot (2 small)
1 tsp galangal, rough chopped
1/2 tsp  kaffir lime zest 
1 tbsp lemongrass stalk, sliced thin
1 tbsp krachai, rough chopped
1/4 tsp toasted cumin seeds
1/4 tsp toasted coriander seeds
1/2 tsp salt

Place all ingredients in a food processor and process until smooth. Set aside. 





Curry Ingredients
olive oil
1 shallot, diced
1 pork tenderloin, silver-skin removed and cut into bite sized pieces
1/2 cup red curry paste
1 can coconut milk
5-6 Thai eggplants, cut into quarters
two handfuls sugar snap peas
a few small bunches of enoki mushrooms
Thai basil for garnish (optional)
Lime for garnish (optional)
extra Thai peppers, sliced thin for garnish (optional)

In a wok or heavy dutch oven, heat olive oil over medium-high heat. Add the shallots and sweat until translucent. Add the pork and brown on all sides. 



Add the curry paste, stir and let it cook for 1 min. Pour in the coconut milk and the eggplant and bring to a boil. Reduce to a simmer and let cook until reduce by 1/3, about 10 minutes. Add the snap peas and cook for another minute. 



Spoon into bowls and serve with a little bundle of mushrooms, a squeeze of lime, some basil and a sprinkle of peppers. 

There is something to be said for a warm homecooked lunch while you’re plugging away at work, isn’t there?

I find my love for the business district lunch-options dwindling with every soup and sandwich. It’s not that they aren’t good. In fact, they are great. Two of my favs being Lunch, and the newly opened Bowich. But sometimes I just want something from home. A big bowl of stew, a leftover slab of roasted vegetable lasagna, or in the most recent case, a spicy, coconutty curry.

Curry can do wonders for me in the middle of a bad day. Something about it, and I know this isn’t the first time I’ve said it, feels like a big hug from a close friend. A close friend who doesn’t leave you feeling too full to function or unsatisfied and bloatey from a greasy burger. A good friend wouldn’t do that to you. So make a lot, because I have on good authority that this sunny-coloured dish will, in fact, brighten your afternoon.



This curry is quick and easy to make, and easily adaptable to what you have on hand. Use whatever lentils you have (red, yellow split, green, brown etc etc). If you do use all red lentils, keep in mind they tend to breakdown and thicken the curry broth. The other lentils will give some texture and bite to the mix.

I added tofu for a bit of protein and some texture. Feel free to substitute for chicken, tempeh or omit it all together for a smooth curry.

Lentil Tofu Curry
I use a lot of curry paste/powder in this. I like things really spicy and hot. If you prefer something milder, cut the curry quantities.

2 cups lentils of your choice
7 cups water

2 tbsp fresh ginger, peeled and minced
2 tbsp red curry paste
1 tbsp hot curry powder
2 tbsp butter or ghee
5 scallions, sliced thin
1 package extra firm tofu, cut into 2” cubes
1 14-ounce can coconut milk
a few pinches fine grain sea salt

a few handfuls cilantro, rough chopped

Rinse the lentils under cold water until the runoff water is no longer murky.

Add them to a large pot with the 7 cups of water. Bring to a boil. Reduce heat to a simmer, cover and cook until lentils are soft. About 30 minutes.

While the lentils cook, add the butter to a heavy bottom sauce pan and let it melt. Add the tofu, half the green onions and the ginger and stir constantly for 2 minutes. Add the curry paste and powder and cook for another few minutes.



Once the lentils are cooked through, add the tofu curry mixture to the lentils along with the can of coconut milk and a pinch or two of salt to taste. Bring to a simmer and let cook until your desired consistency is reached. I like mine with a little broth but if you like yours thicker, let it cook a little longer.



Garnish with the rest of the scallions and cilantro.

The time has come, friends.

The wooden slats have been removed from the windows closing us off from the world, the fleece blankets have come out of hiding and have now found home hanging lazily over the arms of the couch, and those big, sometimes-scratcy, sometimes-cut-the-circulation-off-in-your-legs woolie socks have made their first of many cold weather appearances. Fall is here. I’ve been patiently waiting like a child on Christmas morning for this day.

Today was the sort of day you just want to curl up on the couch with an old movie, a big mug of spicy chai tea, and a big soft blanket. My day, however, was not a lot like that. One of our cats is sick (at his own hand - stealing a half block of cheese proved not so wise for him), our dog has something going on and woke us up early with some unwelcome bodily functions. Which forced an unwelcome trip to the laundromat… it was not relaxing. I am not relaxed. Or at least I wasn’t.

I came home stressed out, tired and in desperate need of a warm hug. And while the real thing wasn’t available at the time, I knew that a bowl of curry would have the same warm, comforting feeling. Spicy, creamy, cashew crumb topped curry. Is there any food that feels more like a hug than curry does? If there is, you’ve been holding out on me. And that’s not what friends do. So poney up!

Tempeh is something I tried a few years back in burger form. I’ve been dying to try it again ever since. When I saw Heidi Swanson’s recipe for Tempeh Curry… well, boy did my mouth start watering. Tempeh is soybeans that have been fermented into a cake-like form. It is often brined and fried but can also be roasted or boiled. If I had to describe the taste I probably say it’s most comparable to a nutty mushroom flavour/texture. It’s an aquired taste and texture but if you’re feeling dangerous or even mildly saucy, you should give it a try. Remember, only one bite and if you don’t like it, I’ll never bother you again. Until next week.

Tempeh Curry with Cashews, Bamboo Shoots, and Bok Choy
adapted from 101cookbooks

1 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
1 medium yellow onion, peeled and chopped
1 tsp whole cumin seeds
2 tbsp curry powder*
1 tbsp turmeric*
scant 1/2 teaspoon cayenne pepper
1 cup canned diced tomatoes
3/4 cup cream + 1/4 C (or water if you’re not big on cream)
3 baby bok choy, cleaned and trimmed (optional)
1/4 cup cashews, (optional)
1/4 cup bamboo shoots (optional)

8 ounces tempeh, cut into 3/4-inch pieces
a small handful of cilantro, loosely chopped

*I added more curry than the original recipe called for. I like things pretty bold and spicy. Add 1 tbsp curry powder and 1 tsp tumeric if you don’t.

Add cashews to a food processor and blend until crumbly.

In a large skillet, melt the butter in the olive oil, add the onion and cook over LOW heat until they are soft, about 5 minutes. Stir in the cumin seeds, curry powder, turmeric, and cayenne pepper, wait about thirty seconds, then stir in the tomatoes, cream/water, and the other teaspoon of salt. If you used water instead of cream, add a spalsh of cream (regular or coconut). Remove from heat. At this point you can leave the sauce as-is or you can puree with a hand (or regular) blender until smooth. Taste to be sure seasoning is to your liking. Add more salt or curry powder if needed.



Return to stove and bring to boil. Add tempeh, shoots, bok choy, and half the cashew crumbs. Let simmer for 10 minutes.



Sprinkle with remaining cashew crumbs and a sprinkle of cilantro. Serve with rice, boiled potatoes, crusty bread or naan!