Posts Tagged ‘curry’

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 Oatmeal, With Cheese

August 8, 2013

Had some 2″ slices of sharp cheddar sitting in the fridge, the kind you take on road trips for snacks. Coincidentally, I was looking for some way to spice up my mornign curried oatmeal. I mean, plain old curry for breakfast can get a little old, ya know?

Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, one cup of chicken broth, quant suff of diced cheddar, no salt.  Cook for 10 minutes or so, depending on the exact style of oats.  Add the potato and cheddar when it’s done, and stir over low heat until the cheese has melted into streaks.

Results: Pretty darn good. Of course, it’s hard to misuse cheese in oatmeal. This dish had that spicy curry flavor on a creamy cheese base. A little pepper might help, to activate one more class of taste buds. This might be my first five star rating.

Rating: *****

Golden Curry Oatmeal 2

March 16, 2012

So, here we are at post #300, and I’m beginning to start a tradition — blogging about curried oatmeal on a double-zero milestone. Hey, we can’t all celebrate Spring at Stonehenge.

Since last I wrote, Golden Curry has been my condiment of choice for a certain kind of breakfast oatmeal — a sweet, fruity curry — apple juice, apricot jam, golden curry, oatmeal. It is really good.

I have also been trying, from time to time, to find a way to incorporate beef broth in my oatmeals, just because I want to maintan a rotation of open broths in the ‘fridge. Beef broth is problematic. I can put chicken broth in, and a few additives, and know it will be good. Beef requires special handling. What I’ve found is that beef wants gravy.

So, here is my beef broth / Golden Curry combo. This is a savory curry, not a sweet one.

1/3 cup 20min oatmeal
1.3 cups beef stock
block of Golden Curry
potato flakes to thicken
salt to taste, and yes, it needs salt

You want to have a noticable amount of potato, but not so much that it soaks up all the gravy. If it’s too thin, it’s soupy. It needs to be stew-thick.

Result: Very good. Not great. Not overly curried – it comes through as almost a black pepper taste. It tastes good while you’re eating it, then five minutes later you say “what was that like?”

Golden Curry Oatmeal

August 15, 2011

In honor of my 200th post, let me revisit the curried oatmeal meme. I started the oatmeal series by adding plain old curry powder to oatmeal. That didn’t work very well, because the two flavors never blended. You had the curry/onion/garlic flavor (mostly curry), and the oatmeal flavor (needs salt). Part of that might have been that I used instant oatmeal, and part of it might be that curry powder wasn’t the right approach. Adding more jam helped.

The night before this experiment, I used up some leftover pork by frying it up with onions and adding a block of Golden Curry to the mix. It needed a little more liquid to make it work, but it was OK, and it got me thinking on the curried oatmeal track again. (more…)

Curried Oatmeal Refritos

May 27, 2011

Oatmeal is bland. Oatmeal is healthy. If you ate nothing but oatmeal and kale you would live ten years longer, and it would serve you right.

Seeking to liven up my breakfast I asked, what would liven up oatmeal? A steak! Yesss!! Well, …erm… no. Eating oatmeal with steak is kindof missing the point, isn’t it? OK, is there something I could add to oatmeal, other than more jam, that would unblandify it?

Harking back to a Tea and Cookies recipe, I remembered something about adding curry. Yeah. Curry. Not too hot, ’cause you want to get the full flavor. And as long as I am adding curry, I could add some fried onions and garlic, because every curry dish calls for fried onions and garlic (OK, not the ice cream, but that’s a different post).

So, chop a quarter of an onion –WW Sweet if possible — and fry until turning brown. Turn down heat and add a good glop of crushed garlic. I buy mine in a jar and ya wanna make something out of it? Well, that’s what I’m doing here.

A third of a cup of flavorless instant oatmeal (artisanal, none of this commercial Quaker stuff), two thirds of a cup of boiling water, a tablespoon of curry powder, generous pinch of salt. Mix, set aside for a bit.

When it sets, stir in the onion and garlic. Dump back in the frying pan. Brown on both sides. Note to chef: even when browned it doesn’t hold together well on the flip. May need a binder, like eggs.

Slide into a bowl. Taste.

Add salt. Taste.

Add more salt. Taste.

Add more jam.

Oatmeal is bland. Just sayin.