Posts Tagged ‘curry and oatmeal’

Just in time for Valentine’s Day

February 14, 2017

Over in Japan, they take Valentine’s Day seriously, with all the high school girls traditionally making chocolates for their boyfriends.

It...It's not that I like you, it's just that I had lots left over.

It…It’s not that I like you, it’s just that I had lots left over.

Over in Japan, they take their curry seriously, with the Japanese Navy / JMSDF traditionally serving curry every Friday, so the ship’s crews can keep track of where they are in the week.

They even have fleet-wide competitions

They even have fleet-wide competitions

Over in Japan, they see nothing wrong with melding multiple traditions to make something new and different and uniquely Japanese.

This is a thing, and you can order it.

This is a thing, and you can order it.

Back home in the NENW, I figure if the Japanese can do it with rice, there’s no reason I can’t do it with oatmeal.

Experiment 1: I started with a cup of clove-heavy chicken broth, added a slab of Golden Curry roux and cooked it down a little. It was still somewhat thin, so I thickened it with flour. Once I had the curry sauce to my liking, I stirred in a quarter cup of Swiss Miss powdered milk chocolate mix. Everything turned nice and dark. It looked a lot like the pictures, and it was very good over rice.

About half a cup of the sauce was left, so I did my overnight-oats thing, using a cup of boiling broth and two fat dinner teaspoons of the chocolate curry sauce.

Setup: 1/2 cup of stone ground rolled oats in a heat-proof container, one cup of broth, two dinner teaspoons of chocolate curry sauce, salt. Boil the broth and pour over the oatmeal, then add the sauce and stir. Let sit, covered, on the counter overnight. In the morning, pour into a bowl and reheat in the microwave (two, two-minute shots, stirring betweentimes).

Results: Not bad, but surprisingly bland. It was a little wet, probably because of the extra liquid in the sauce (enough so that it boiled over a bit on the second microwave shot). The curry flavour wasn’t noticeable, probably because far less of it ended up in two spoons of sauce than normally was in my curry broth. Same for the chocolate. It tasted a lot like vending machine chocolate and not like my usual stand-a-spoon-up-in-it chocolate. Next time, I’ll try making the curry broth the usual way, and putting the cocoa powder in directly. I’ll save today’s leftover sauce for the Valentine’s Day ice cream party.

Rating: *****

Experiment 2: I decided what it needed was a stronger chocolate, and more of it. Once again, I started with a cup of clove-heavy chicken broth, added a slab of Golden Curry roux. Rather than making a sauce and using only part of that, I stirred a quarter cup of Ghirardelli Double Chocolate Hot Cocoa mix directly into the breakfast broth.

Setup: 1/3 cup of stone ground rolled oats, one cup of broth with curry, quarter cup of cocoa mix, salt. Cook for ten minutes. Since the cocoa mix thickens the dish, I added it at the very end.

Results: Surprisingly good. Not as wet — more like a gravy, which is what I wanted. The curry flavour just right. Same for the chocolate. This one’s a keeper. Now, if I can only find a romantic partner who doesn’t gag at the thought of curry for breakfast…

Rating: *****

Curried Turkey Oatmeal

November 24, 2016

So, it’s late on Turkey Day, and you’re wondering what to do with all the leftovers. We’ve been in that situation many times. This year, in addition to turkey bones and bits, we had some leftover pork and beef bones. No problem. Pile them all in the pressure cooker, along with an onion, celery, carrot, peppercorns, and (why not?) a bay leaf, then fill it right up to the plimsol line with water. Cook on high pressure for 45min and let it sit for about the same amount of time to depressurize before you open it.* Our cooker will hold two quarts, plus a cup, if you haven’t gone overboard on the solids. Pour the two quarts into two quart containers, or a two quart container, and pour the remaining cup into a mason jar or the equivalent, along with half a cup of oatmeal.

Setup: 1/2 cup of stone ground rolled oats, one cup of hot turkey broth, Golden Curry roux to taste, salt. Allow it to sit, covered, on the counter overnight.

Results: Very good. The overnight soak method makes for a creamier oatmeal. If you like, you could add chunks of dried fruit, but those are more common around Christmas. Shred cheese topping is also nice.

Rating: *****

*Some recipes call for running cold water over the pot to cool it down. Ours is electric, and the cord wouldn’t let us reach the sink.

Curried Oatgurt

March 3, 2016

Being a big fan of curry, and still having a large amount of yogurt left from my previous oatgurt experiments, I decided to try curried oatgurt. I used chicken broth in both of these, because the earlier work had found that chicken worked better with yogurt than beef.

Experiment 1: This was a standard breakfast oatmeal dish, with a tablespoon of yogurt and another tablespoon of Golden Curry added.

Setup: 1/3 cup of stone ground rolled oats, one sloppy dinner tablespoon of plain yogurt, one heaping measuring tablespoon of Golden Curry roux, chunked up, one cup of broth, salt. Cook for 10 minutes or so, depending on the exact style of oats.

Results: Very good, in a creamy curry sort of way. Nothing to write to the world about…um…. It’s something I’ll try again, next time I’ve got an extra half gallon of yogurt I’m trying to use up.

Rating: *****

Experiment 2: This is the overnight approach. It’s exactly like Experiment 1, except I mixed the ingredients in a jar and left it on the counter overnight (about which technique I’ll have more to say in a latter oatwrite). In previous experiments I had included a teaspoon of sugar, but decided that might not work, given the curry.

Setup: 1/3 cup of stone ground rolled oats, one sloppy dinner tablespoon of plain yogurt, one heaping measuring tablespoon of Golden Curry roux, chunked up, one cup of broth, salt. Mix in a covered jar and leave on the kitchen counter overnight. Cook for 10 minutes or so, depending on the exact style of oats.

Results: It actually cooked to a muddy consistency and was sticking to the bottom of my non-stick pan in about six minutes, so I took it off. Excellent flavor. Pudding-with-oat-hulls consistency. Worth buying more yogurt for.

Rating: *****