What else should I serve?
 

We are entertaining my wife's cousin fro dinner tonight and we like to
have something special for him because he always goes all out for us. So
far I have the meat dish and the dessert taken care of. I am cooking
curry lamb shanks. The dessert is Galaktobourito, a Greek custard baked
in phylo pastry. I am leaning toward rice, which is recommended but I
need a vegetable dish and an appetizer.

What else should I serve?
 

Dave Smith said...

> We are entertaining my wife's cousin fro dinner tonight and we like to
> have something special for him because he always goes all out for us. So
> far I have the meat dish and the dessert taken care of. I am cooking
> curry lamb shanks. The dessert is Galaktobourito, a Greek custard baked
> in phylo pastry. I am leaning toward rice, which is recommended but I
> need a vegetable dish and an appetizer.


A chilled jumbo shrimp cocktail plate to pluck from with the typical cocktail
sauce as an appetizer? Of course gout/allergies always come into question.

I'd make a cauliflower faux mashed potatoes soaked in butter but that's just
me!

Good luck,

Andy

What else should I serve?
 

Andy wrote:
> Dave Smith said...
>
>> We are entertaining my wife's cousin fro dinner tonight and we like to
>> have something special for him because he always goes all out for us. So
>> far I have the meat dish and the dessert taken care of. I am cooking
>> curry lamb shanks. The dessert is Galaktobourito, a Greek custard baked
>> in phylo pastry. I am leaning toward rice, which is recommended but I
>> need a vegetable dish and an appetizer.
>
>
> A chilled jumbo shrimp cocktail plate to pluck from with the typical cocktail
> sauce as an appetizer? Of course gout/allergies always come into question.
>
> I'd make a cauliflower faux mashed potatoes soaked in butter but that's just
> me!
>
> Good luck,
>
> Andy

Hmm... not with curry, I'd think. Either of those, to me, just doesn't
suit: I'd go for something Indian. :) Sag Aloo (potatoes and spinach,
ish) or maybe Pilau or Saffron Rice. Maybe some dhal (i.e.
http://www.anugraha.org.uk/andy/nosh/main.html ), if you're already
having rice. Man, I'm making myself hungry! heh :)

As appetisers, maybe vegetable samosas made with filo instead of normal
samosa dough/wrappers, since you'll already have the filo there for the
dessert. They're pretty easy to make, thank goodness... hehe. :) I
just brush them with ghee and bake them when I use filo, but you can
deep fry them, too. (e.g. http://uktv.co.uk/food/recipe/aid/513070 ,
though I've never seen a samosa with a sesame seed garnish, so I'd leave
those out. The mango chutney looks nice, though!).

Just my 2p! :D

-Jen (who has had way too much coffee today!)

What else should I serve?
 

Jen P. said...

> Andy wrote:
>> Dave Smith said...
>>
>>> We are entertaining my wife's cousin fro dinner tonight and we like to
>>> have something special for him because he always goes all out for us.
>>> So far I have the meat dish and the dessert taken care of. I am
>>> cooking curry lamb shanks. The dessert is Galaktobourito, a Greek
>>> custard baked in phylo pastry. I am leaning toward rice, which is
>>> recommended but I need a vegetable dish and an appetizer.
>>
>>
>> A chilled jumbo shrimp cocktail plate to pluck from with the typical
>> cocktail sauce as an appetizer? Of course gout/allergies always come
>> into question.
>>
>> I'd make a cauliflower faux mashed potatoes soaked in butter but that's
>> just me!
>>
>> Good luck,
>>
>> Andy
>
> Hmm... not with curry, I'd think. Either of those, to me, just doesn't
> suit: I'd go for something Indian. :) Sag Aloo (potatoes and spinach,
> ish) or maybe Pilau or Saffron Rice. Maybe some dhal (i.e.
> http://www.anugraha.org.uk/andy/nosh/main.html ), if you're already
> having rice. Man, I'm making myself hungry! heh :)
>
> As appetisers, maybe vegetable samosas made with filo instead of normal
> samosa dough/wrappers, since you'll already have the filo there for the
> dessert. They're pretty easy to make, thank goodness... hehe. :) I
> just brush them with ghee and bake them when I use filo, but you can
> deep fry them, too. (e.g. http://uktv.co.uk/food/recipe/aid/513070 ,
> though I've never seen a samosa with a sesame seed garnish, so I'd leave
> those out. The mango chutney looks nice, though!).
>
> Just my 2p! :D
>
> -Jen (who has had way too much coffee today!)


-Jen,

You clearly have me at a distinct disadvantage!

Not only do I not know curry dishes, I've never heard of the dishes you
mention.

:(((

I was only guessing at suggesting.

Best,

Andy <-- Loves saffron rice.

What else should I serve?
 

On Thu, 17 Sep 2009 10:25:56 -0400, Dave Smith
> wrote:

>We are entertaining my wife's cousin fro dinner tonight and we like to
>have something special for him because he always goes all out for us. So
>far I have the meat dish and the dessert taken care of. I am cooking
>curry lamb shanks. The dessert is Galaktobourito, a Greek custard baked
>in phylo pastry. I am leaning toward rice, which is recommended but I
>need a vegetable dish and an appetizer.

This is probably way past your dinner. But I would have suggested
some kind of snazzy (not too heavy, tho) Cesar salad type thing. Cold
and crisp! IMHO You have heavy food at both ends and a nice crisp
salad, in the middle, would be a treat.

Just my $.02

aloha,
Cea

What else should I serve?
 

On Sep 17, 10:25*am, Dave Smith > wrote:
> We are entertaining my wife's cousin fro dinner tonight and we like to
> have something special for him because he always goes all out for us. So
> far I have the meat dish and the dessert taken care of. I am cooking
> curry lamb shanks. The dessert is Galaktobourito, a Greek custard baked
> in phylo pastry. *I am leaning toward rice, which is recommended but I
> need a vegetable dish and an appetizer.

How about a nice couscous dish? You can add vegetables to it to round
it out more, if you want.

Kris

What else should I serve?
 

"Jen P." > wrote in message
...
> Andy wrote:
>> Dave Smith said...
>>
>>> We are entertaining my wife's cousin fro dinner tonight and we like to
>>> have something special for him because he always goes all out for us. So
>>> far I have the meat dish and the dessert taken care of. I am cooking
>>> curry lamb shanks. The dessert is Galaktobourito, a Greek custard baked
>>> in phylo pastry. I am leaning toward rice, which is recommended but I
>>> need a vegetable dish and an appetizer.
>>
>>
>> A chilled jumbo shrimp cocktail plate to pluck from with the typical
>> cocktail sauce as an appetizer? Of course gout/allergies always come into
>> question.
>>
>> I'd make a cauliflower faux mashed potatoes soaked in butter but that's
>> just me!
>>
>> Good luck,
>>
>> Andy
>
> Hmm... not with curry, I'd think. Either of those, to me, just doesn't
> suit: I'd go for something Indian. :) Sag Aloo (potatoes and spinach,
> ish) or maybe Pilau or Saffron Rice. Maybe some dhal (i.e.
> http://www.anugraha.org.uk/andy/nosh/main.html ), if you're already having
> rice. Man, I'm making myself hungry! heh :)
>
> As appetisers, maybe vegetable samosas made with filo instead of normal
> samosa dough/wrappers, since you'll already have the filo there for the
> dessert. They're pretty easy to make, thank goodness... hehe. :) I just
> brush them with ghee and bake them when I use filo, but you can deep fry
> them, too. (e.g. http://uktv.co.uk/food/recipe/aid/513070 , though I've
> never seen a samosa with a sesame seed garnish, so I'd leave those out.
> The mango chutney looks nice, though!).
>
Rather than vegetable samosas, use a mixture of chopped leeks that have been
softened in butter and scallops as a filling, and bake rather than fry them.
Graham

What else should I serve?
 

In article >,
Dave Smith > wrote:

> We are entertaining my wife's cousin fro dinner tonight and we like to
> have something special for him because he always goes all out for us. So
> far I have the meat dish and the dessert taken care of. I am cooking
> curry lamb shanks. The dessert is Galaktobourito, a Greek custard baked
> in phylo pastry. I am leaning toward rice, which is recommended but I
> need a vegetable dish and an appetizer.

A mix of green beans and sliced mushrooms with a little lemon butter,
black pepper and sesame seeds.

Gingered carrots might be another thought.

Swiss Chard or young spinach with lemon butter might work too.

Stuffed grilled mushroom caps?

I can think of a number of things just off the top of my head. :-)

SF's zucchini boats (stuffed zuke's) might go over well too.

Another would be stuffed baked tomatoes with a mix of chopped mushrooms,
a bit of sausage and Romano cheese, and sliced black olives.

I could go on but I'm making myself hungry! <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

What else should I serve?
 

Omelet wrote:
> In article >,
> Dave Smith > wrote:
>
>> We are entertaining my wife's cousin fro dinner tonight and we like to
>> have something special for him because he always goes all out for us. So
>> far I have the meat dish and the dessert taken care of. I am cooking
>> curry lamb shanks. The dessert is Galaktobourito, a Greek custard baked
>> in phylo pastry. I am leaning toward rice, which is recommended but I
>> need a vegetable dish and an appetizer.
>
> A mix of green beans and sliced mushrooms with a little lemon butter,
> black pepper and sesame seeds.
>
> Gingered carrots might be another thought.
>
> Swiss Chard or young spinach with lemon butter might work too.
>
> Stuffed grilled mushroom caps?
>
> I can think of a number of things just off the top of my head. :-)
>
> SF's zucchini boats (stuffed zuke's) might go over well too.
>
> Another would be stuffed baked tomatoes with a mix of chopped mushrooms,
> a bit of sausage and Romano cheese, and sliced black olives.
>




Interesting suggestions. My wife had suggested broccoli but after I
picked some up at the store she changed her mind and asked my to do the
vegetable dish I did for our neighbours a few nights ago. I stir fried
onions, peppers and thinly sliced carrots in oil with some curry paste.
We will have duelling curries. I am going to grill some nice big
shrimp and serve them on a bed of greens.

What else should I serve?
 

In article >,
Dave Smith > wrote:

> Omelet wrote:
> > In article >,
> > Dave Smith > wrote:
> >
> >> We are entertaining my wife's cousin fro dinner tonight and we like to
> >> have something special for him because he always goes all out for us. So
> >> far I have the meat dish and the dessert taken care of. I am cooking
> >> curry lamb shanks. The dessert is Galaktobourito, a Greek custard baked
> >> in phylo pastry. I am leaning toward rice, which is recommended but I
> >> need a vegetable dish and an appetizer.
> >
> > A mix of green beans and sliced mushrooms with a little lemon butter,
> > black pepper and sesame seeds.
> >
> > Gingered carrots might be another thought.
> >
> > Swiss Chard or young spinach with lemon butter might work too.
> >
> > Stuffed grilled mushroom caps?
> >
> > I can think of a number of things just off the top of my head. :-)
> >
> > SF's zucchini boats (stuffed zuke's) might go over well too.
> >
> > Another would be stuffed baked tomatoes with a mix of chopped mushrooms,
> > a bit of sausage and Romano cheese, and sliced black olives.
> >
>
>
>
>
> Interesting suggestions. My wife had suggested broccoli but after I
> picked some up at the store she changed her mind and asked my to do the
> vegetable dish I did for our neighbours a few nights ago. I stir fried
> onions, peppers and thinly sliced carrots in oil with some curry paste.
> We will have duelling curries. I am going to grill some nice big
> shrimp and serve them on a bed of greens.

Sounds good. What kind of greens? Salad greens? Just don't use Arugula.
It's flavor imho is too strong for shrimp.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

was: What else should I serve? now: Indian (ish) food and REC:Kerala Chicken Ularthu
 

Andy wrote:
> -Jen,
> You clearly have me at a distinct disadvantage!
>
> Not only do I not know curry dishes, I've never heard of the dishes you
> mention. :((( I was only guessing at suggesting.

Well, I only really know the English sort of Indian food, but a mate of
mine in Mysore is trying to educate me! (Well, more his mum, really.
She heaps scorn on English curries!) Samosas are gorgeous, though, in
small quantities (they get heavy after more than about 3)... peas,
potatoes, some turmeric, some onion, a wee bit of cumin and maybe some
.... argh. Name's gone out of my head. Coriander/Cilantro. That's the
bunny! It doesn't need much, really. :) Sag Aloo is potatoes (probably
parboiled and) cooked in ghee until a little crispy at the edges with
some fresh spinach and onions plus a few spices. Good stuff. :D

I've also discovered a deep and abiding love of Kerala food. Kerala is
in Southern India and it's a Christian state, so they eat a lot more
beef (and meat in general, I think) than many other states. One of my
favourite dishes is dry-fried chicken (chicken ularthu). I had it at a
restaurant here in Cambridge and liked it so much I had to find a
recipe. :D I didn't exactly find one, but I found several that came
close and sort of mashed them together (see below... can't remember if
I've ever posted it before). I've had it with plain boiled rice and
with coconut jasmine rice, but it'd also be really good with plain red
or brown rice. It's spicy enough that a pilau would probably be too much.

> Andy <-- Loves saffron rice.

Me, too! hehe :D

Chicken Ularthu

1 small onion, sliced into thin, 1" long pieces
6 large cloves garlic, crushed
1" piece of fresh ginger, grated
1 finger chile, chopped very fine
about a teaspoon of salt (or to taste)
about 100 ml coconut milk
1/4 cup dessicated coconut, rehydrated with a couple of tbls hot water
OR freshly grated coconut, juices from grating included
1 tsp ground chiles
1 tsp ground coriander
a few curry leaves (a good pinch)
1/4 tsp cumin seeds, powdered (about 3 pinches ground cumin)
1/2 tsp ground turmeric
3/4 tsp cinnamon
1/8 tsp ground cloves

2 boneless, skinless chicken breasts, cut into about 1" pieces

Gently fry the onion, garlic and ginger in a little oil until the onion
starts to go translucent (not brown). Add the coconut and spices and
stir well. Add the chicken pieces and cook until the chicken looks done.
About 15 minutes or so.

Now - here's where I'm not sure if I was 'authentic', but it still ended
up REALLY tasty: All the recipes I saw for ularthu said to add a bit of
water to the pan to keep the meat and stuff from burning and to cook it
until everything goes a nice brown colour. However, since I was making
coconut jasmine rice to go with it and didn't need the whole tin of
coconut milk, I added about 1/4 to 1/3 can of low fat coconut milk (the
100ml in the ingredients list) instead and let it simmer very gently
(covered) until it was reduced to nearly dry; about 20 minutes or so.

It was just awesome (If I may be permitted to toot my own horn!). :D

-Jen

was: What else should I serve? now: Indian (ish) food and REC: Kerala Chicken Ularthu
 

Jen P. said...

> Andy wrote:
>> -Jen,
>> You clearly have me at a distinct disadvantage!
>>
>> Not only do I not know curry dishes, I've never heard of the dishes you
>> mention. :((( I was only guessing at suggesting.
>
> Well, I only really know the English sort of Indian food, but a mate of
> mine in Mysore is trying to educate me! (Well, more his mum, really.
> She heaps scorn on English curries!) Samosas are gorgeous, though, in
> small quantities (they get heavy after more than about 3)... peas,
> potatoes, some turmeric, some onion, a wee bit of cumin and maybe some
> ... argh. Name's gone out of my head. Coriander/Cilantro. That's the
> bunny! It doesn't need much, really. :) Sag Aloo is potatoes (probably
> parboiled and) cooked in ghee until a little crispy at the edges with
> some fresh spinach and onions plus a few spices. Good stuff. :D
>
> I've also discovered a deep and abiding love of Kerala food. Kerala is
> in Southern India and it's a Christian state, so they eat a lot more
> beef (and meat in general, I think) than many other states. One of my
> favourite dishes is dry-fried chicken (chicken ularthu). I had it at a
> restaurant here in Cambridge and liked it so much I had to find a
> recipe. :D I didn't exactly find one, but I found several that came
> close and sort of mashed them together (see below... can't remember if
> I've ever posted it before). I've had it with plain boiled rice and
> with coconut jasmine rice, but it'd also be really good with plain red
> or brown rice. It's spicy enough that a pilau would probably be too
much.
>
>> Andy <-- Loves saffron rice.
>
> Me, too! hehe :D
>
> Chicken Ularthu
>
> 1 small onion, sliced into thin, 1" long pieces
> 6 large cloves garlic, crushed
> 1" piece of fresh ginger, grated
> 1 finger chile, chopped very fine
> about a teaspoon of salt (or to taste)
> about 100 ml coconut milk
> 1/4 cup dessicated coconut, rehydrated with a couple of tbls hot water
> OR freshly grated coconut, juices from grating included
> 1 tsp ground chiles
> 1 tsp ground coriander
> a few curry leaves (a good pinch)
> 1/4 tsp cumin seeds, powdered (about 3 pinches ground cumin)
> 1/2 tsp ground turmeric
> 3/4 tsp cinnamon
> 1/8 tsp ground cloves
>
> 2 boneless, skinless chicken breasts, cut into about 1" pieces
>
> Gently fry the onion, garlic and ginger in a little oil until the onion
> starts to go translucent (not brown). Add the coconut and spices and
> stir well. Add the chicken pieces and cook until the chicken looks done.
> About 15 minutes or so.
>
> Now - here's where I'm not sure if I was 'authentic', but it still ended
> up REALLY tasty: All the recipes I saw for ularthu said to add a bit of
> water to the pan to keep the meat and stuff from burning and to cook it
> until everything goes a nice brown colour. However, since I was making
> coconut jasmine rice to go with it and didn't need the whole tin of
> coconut milk, I added about 1/4 to 1/3 can of low fat coconut milk (the
> 100ml in the ingredients list) instead and let it simmer very gently
> (covered) until it was reduced to nearly dry; about 20 minutes or so.
>
> It was just awesome (If I may be permitted to toot my own horn!). :D
>
> -Jen


Jen,

Great post!

I saved your recipe as "Chicken Ularthu by Jen"

Thanks for sharing the magic!

Best,

Andy

was: What else should I serve? now: Indian (ish) food and REC: Kerala Chicken Ularthu
 

On Fri, 18 Sep 2009 09:36:42 +0100, "Jen P." >
wrote:

>
>Chicken Ularthu
>
>1 small onion, sliced into thin, 1" long pieces
>6 large cloves garlic, crushed
>1" piece of fresh ginger, grated
>1 finger chile, chopped very fine
>about a teaspoon of salt (or to taste)
>about 100 ml coconut milk
>1/4 cup dessicated coconut, rehydrated with a couple of tbls hot water
>OR freshly grated coconut, juices from grating included
>1 tsp ground chiles
>1 tsp ground coriander
>a few curry leaves (a good pinch)
>1/4 tsp cumin seeds, powdered (about 3 pinches ground cumin)
>1/2 tsp ground turmeric
>3/4 tsp cinnamon
>1/8 tsp ground cloves
>
>2 boneless, skinless chicken breasts, cut into about 1" pieces
>
>Gently fry the onion, garlic and ginger in a little oil until the onion
>starts to go translucent (not brown). Add the coconut and spices and
>stir well. Add the chicken pieces and cook until the chicken looks done.
>About 15 minutes or so.
>
>Now - here's where I'm not sure if I was 'authentic', but it still ended
>up REALLY tasty: All the recipes I saw for ularthu said to add a bit of
>water to the pan to keep the meat and stuff from burning and to cook it
>until everything goes a nice brown colour. However, since I was making
>coconut jasmine rice to go with it and didn't need the whole tin of
>coconut milk, I added about 1/4 to 1/3 can of low fat coconut milk (the
>100ml in the ingredients list) instead and let it simmer very gently
>(covered) until it was reduced to nearly dry; about 20 minutes or so.
>
>It was just awesome (If I may be permitted to toot my own horn!). :D
>
>-Jen

I find this hard to believe, but I actually have all the ingredients
on hand to make that dish (except curry leaves) - if desiccated
coconut is good old American style coconut in a bag.

Are curry leaves essential?

TIA


--
I love cooking with wine.
Sometimes I even put it in the food.

was: What else should I serve? now: Indian (ish) food and REC: Kerala Chicken Ularthu
 

On Fri, 18 Sep 2009 04:20:40 -0500, Andy > wrote:

>Thanks for sharing the magic!

I take it you have curry leaves!

--
I love cooking with wine.
Sometimes I even put it in the food.

was: What else should I serve? now: Indian (ish) food and REC: Kerala Chicken Ularthu
 

sf said...

> On Fri, 18 Sep 2009 04:20:40 -0500, Andy > wrote:
>
>>Thanks for sharing the magic!
>
> I take it you have curry leaves!


Moi???

I never knew curry came in leaf form! :(

Andy

was: What else should I serve? now: Indian (ish) food and REC: Kerala Chicken Ularthu
 

On Fri, 18 Sep 2009 08:52:01 -0500, Andy > wrote:

>sf said...
>
>> On Fri, 18 Sep 2009 04:20:40 -0500, Andy > wrote:
>>
>>>Thanks for sharing the magic!
>>
>> I take it you have curry leaves!
>
>
>Moi???
>
>I never knew curry came in leaf form! :(
>
I'm wondering if I can get away without it. They grow on a tree and
seem to be harder to find than kafir lime leaves.


--
I love cooking with wine.
Sometimes I even put it in the food.

was: What else should I serve? now: Indian (ish) food and REC: Kerala Chicken Ularthu
 

sf > wrote in news:fbu6b59n24biel54493mqe780m0h1okvnr@
4ax.com:


>
> I find this hard to believe, but I actually have all the ingredients
> on hand to make that dish (except curry leaves) - if desiccated
> coconut is good old American style coconut in a bag.
>

Desiccated coconut is dried, grated,coconut. The sort usually sold as
desiccated coconut here (and I'm thinking probably the same in the UK where
the OP is from) is fairly finely grated.

It may differ from American style coconut in a bag - my understanding from
RFC and American recipes that I've read is that American style coconut in a
bag is usually sweetened. Desiccated coconut is not sweetened at all.

--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904

was: What else should I serve? now: Indian (ish) food and REC: Kerala Chicken Ularthu
 

sf wrote on Fri, 18 Sep 2009 07:07:29 -0700:

>> sf said...
>>
>>> On Fri, 18 Sep 2009 04:20:40 -0500, Andy > wrote:
>>>
>>>> Thanks for sharing the magic!
>>>
>>> I take it you have curry leaves!
>>
>> Moi???
>>
>> I never knew curry came in leaf form! :(
>>
> I'm wondering if I can get away without it. They grow on a
> tree and seem to be harder to find than kafir lime leaves.

My favorite Indian grocery has them in sealed plastic bags kept in a
cooler. I like their taste but I find I need a lot to appreciate them
properly. Perhaps I'm not very sensitive to the taste.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

was: What else should I serve? now: Indian (ish) food and REC: Kerala Chicken Ularthu
 

sf said...

> On Fri, 18 Sep 2009 08:52:01 -0500, Andy > wrote:
>
>>sf said...
>>
>>> On Fri, 18 Sep 2009 04:20:40 -0500, Andy > wrote:
>>>
>>>>Thanks for sharing the magic!
>>>
>>> I take it you have curry leaves!
>>
>>
>>Moi???
>>
>>I never knew curry came in leaf form! :(
>>
> I'm wondering if I can get away without it. They grow on a tree and
> seem to be harder to find than kafir lime leaves.


sf,

Let's skip the jungle "in search of" and instead dine at the Fog City
Diner, then dance??? :)

Best,

Andy

was: What else should I serve? now: Indian (ish) food and REC: Kerala Chicken Ularthu
 

"James Silverton" > wrote in news:h90563$vh9
:

> sf wrote on Fri, 18 Sep 2009 07:07:29 -0700:
>
>>> sf said...
>>>
>>>> On Fri, 18 Sep 2009 04:20:40 -0500, Andy > wrote:
>>>>
>>>>> Thanks for sharing the magic!
>>>>
>>>> I take it you have curry leaves!
>>>
>>> Moi???
>>>
>>> I never knew curry came in leaf form! :(
>>>
>> I'm wondering if I can get away without it. They grow on a
>> tree and seem to be harder to find than kafir lime leaves.
>
> My favorite Indian grocery has them in sealed plastic bags kept in a
> cooler. I like their taste but I find I need a lot to appreciate them
> properly. Perhaps I'm not very sensitive to the taste.
>



The taste is not supposed to be overpowering, which is why the Indians use
them by the handful :-)

What else should I serve?
 

Omelet wrote:

>> Interesting suggestions. My wife had suggested broccoli but after I
>> picked some up at the store she changed her mind and asked my to do the
>> vegetable dish I did for our neighbours a few nights ago. I stir fried
>> onions, peppers and thinly sliced carrots in oil with some curry paste.
>> We will have duelling curries. I am going to grill some nice big
>> shrimp and serve them on a bed of greens.
>
> Sounds good. What kind of greens? Salad greens? Just don't use Arugula.
> It's flavor imho is too strong for shrimp.

I used mesclum. The shrimp were marinated for a couple hours in olive
oil, lemon juice, garlic, salt, pepper, chopped parsley, Worcestershire
sauce and hot sauce and then grilled. They turned out great.

The curry lamb shanks were great, but I am glad that I decided to
prepare them ahead of time with the idea of re-heating them just before
dinner. Maybe they were just much larger than the shanks the author of
the recipe had used. They were supposed to be baked in a Dutch oven at
300 for an hour with the top on, then turned over for and get another 30
minutes, and then take the top off for 30 minutes. They were still quite
tough and I ended up giving them another 2 hours, and they were darned
near perfect, nice and tender but not disintegrating.

The Galaktobourito was a hit. I was going to send some home with our
guest but forgot. Now I have about a dozen servings leftover and there
is no way it will last until I eat it up. I will drop some off for my
brother and his wife this afternoon.

was: What else should I serve? now: Indian (ish) food and REC: Kerala Chicken Ularthu
 

Rhonda Anderson > wrote in
. 5:

> sf > wrote in news:fbu6b59n24biel54493mqe780m0h1okvnr@
> 4ax.com:
>
>
>>
>> I find this hard to believe, but I actually have all the ingredients
>> on hand to make that dish (except curry leaves) - if desiccated
>> coconut is good old American style coconut in a bag.
>>
>
> Desiccated coconut is dried, grated,coconut. The sort usually sold as
> desiccated coconut here (and I'm thinking probably the same in the UK
> where the OP is from) is fairly finely grated.
>
> It may differ from American style coconut in a bag - my understanding
> from RFC and American recipes that I've read is that American style
> coconut in a bag is usually sweetened. Desiccated coconut is not
> sweetened at all.
>



http://www.wisegeek.com/what-is-desiccated-coconut.htm

was: What else should I serve? now: Indian (ish) food and
 

Rhonda Anderson wrote:
> sf > wrote in news:fbu6b59n24biel54493mqe780m0h1okvnr@
> 4ax.com:
>> I find this hard to believe, but I actually have all the ingredients
>> on hand to make that dish (except curry leaves) - if desiccated
>> coconut is good old American style coconut in a bag.
>
> Desiccated coconut is dried, grated,coconut. The sort usually sold as
> desiccated coconut here (and I'm thinking probably the same in the UK where
> the OP is from) is fairly finely grated.

just quickly before finally heading off home: it's essentially the same
thing, except use the unsweetened kind. :) You can leave out the curry
leaves, too, but a bay leaf is an OK substitute if you have one on hand. :)

was: What else should I serve? now: Indian (ish) food and
 

>>
>>>> sf said...

>>>> I never knew curry came in leaf form! :(
>>>>


Not the same thing at all. It's really kari leaf.
Curry is a spice blend.

See Gernot Katzner's explanation:

http://www.uni-graz.at/~katzer/engl/Murr_koe.html

My first exposure to curry/kari leaf was from an Indian friend who
used it in her delicious potato salad.

gloria p

was: What else should I serve? now: Indian (ish) food and REC: Kerala Chicken Ularthu
 

Gloria wrote on Fri, 18 Sep 2009 10:22:58 -0600:


>>>>> sf said...

>>>>> I never knew curry came in leaf form! :(
>>>>>
> Not the same thing at all. It's really kari leaf.
> Curry is a spice blend.

> See Gernot Katzner's explanation:

> http://www.uni-graz.at/~katzer/engl/Murr_koe.html

> My first exposure to curry/kari leaf was from an Indian friend
> who used it in her delicious potato salad.

I've never tried that but I must do so since I've got some curry leaves
in the fridge.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

was: What else should I serve? now: Indian (ish) food and REC: Kerala Chicken Ularthu
 

On Fri, 18 Sep 2009 14:53:32 GMT, PeterL2 >
wrote:

>Rhonda Anderson > wrote in
.5:
>
>> sf > wrote in news:fbu6b59n24biel54493mqe780m0h1okvnr@
>> 4ax.com:
>>
>>
>>>
>>> I find this hard to believe, but I actually have all the ingredients
>>> on hand to make that dish (except curry leaves) - if desiccated
>>> coconut is good old American style coconut in a bag.
>>>
>>
>> Desiccated coconut is dried, grated,coconut. The sort usually sold as
>> desiccated coconut here (and I'm thinking probably the same in the UK
>> where the OP is from) is fairly finely grated.
>>
>> It may differ from American style coconut in a bag - my understanding
>> from RFC and American recipes that I've read is that American style
>> coconut in a bag is usually sweetened. Desiccated coconut is not
>> sweetened at all.
>>
>
>
>
>http://www.wisegeek.com/what-is-desiccated-coconut.htm
>
I read another site. Between the two and you, I know as much now as I
knew before.

--
I love cooking with wine.
Sometimes I even put it in the food.

was: What else should I serve? now: Indian (ish) food and REC: Kerala Chicken Ularthu
 

On Fri, 18 Sep 2009 16:33:01 +0100, "Jen P." >
wrote:

>Rhonda Anderson wrote:
>> sf > wrote in news:fbu6b59n24biel54493mqe780m0h1okvnr@
>> 4ax.com:
>>> I find this hard to believe, but I actually have all the ingredients
>>> on hand to make that dish (except curry leaves) - if desiccated
>>> coconut is good old American style coconut in a bag.
>>
>> Desiccated coconut is dried, grated,coconut. The sort usually sold as
>> desiccated coconut here (and I'm thinking probably the same in the UK where
>> the OP is from) is fairly finely grated.
>
>just quickly before finally heading off home: it's essentially the same
>thing, except use the unsweetened kind. :) You can leave out the curry
>leaves, too, but a bay leaf is an OK substitute if you have one on hand. :)

Great, thanks! I can do the coconut easily. Desiccated coconut
looked more grated than flaked to me in images.

Also, I read on one site where people were talking about curry leaves,
their own experience and what food substitution sites state - that bay
was not an acceptable substitute. Have you ever actually tried
substituting bay for curry leaves, knowing already how curry leaves
flavor a dish and found bay acceptable? I know they won't be the same
otherwise the recipe would say either/or.

--
I love cooking with wine.
Sometimes I even put it in the food.

was: What else should I serve? now: Indian (ish) food and
 

On Sep 18, 8:51*pm, sf > wrote:
> flavor a dish and found bay acceptable? *I know they won't be the same
> otherwise the recipe would say either/or.

It is a slightly different flavour, but for as short a time as it will
be cooking in this dish (compared to, say, the filling for steak
pudding), and mixed with the other spices, its not far 'wrong' and it
still tastes nice. :) I do know people who'd be mortified at the
thought, though, so if that doesn't feel right, just leave it out all
together.

-Jen

was: What else should I serve? now: Indian (ish) food and REC: Kerala Chicken Ularthu
 

"sf" <> ha scritto nel messaggio
>>Rhonda Anderson >>
>>http://www.wisegeek.com/what-is-desiccated-coconut.htm
>>
> I read another site. Between the two and you, I know as much now as I
> knew before.

It's hard when people haven't run into what you have for them to judge.
Dessicated coconut is nothing like sweet coconut in the US. I think you can
buy it at health food stores.
We don't have the coconut you are used to. It took me a long time to figure
out what to do with dessicated, but it's actually fabu once you "get it."

was: What else should I serve? now: Indian (ish) food and
 

James Silverton wrote:
> Gloria wrote on Fri, 18 Sep 2009 10:22:58 -0600:
>
>
>> My first exposure to curry/kari leaf was from an Indian friend
>> who used it in her delicious potato salad.
>
> I've never tried that but I must do so since I've got some curry leaves
> in the fridge.
>

I have the recipe tucked away somewhere which means I may never find it
again. This was 25 years ago but as I recall she used cooked potatoes,
sauteed onion, red peppers or bottled pimentos, and oil and vinegar
along with the curry leaves.If I find the recipe I will post it.

gloria p

was: What else should I serve? now: Indian (ish) food and REC: Kerala Chicken Ularthu
 

On Fri, 18 Sep 2009 22:06:16 +0200, "Giusi" >
wrote:
>
>"sf" <> ha scritto nel messaggio
>>>Rhonda Anderson >>
>>>http://www.wisegeek.com/what-is-desiccated-coconut.htm
>>>
>> I read another site. Between the two and you, I know as much now as I
>> knew before.
>
>It's hard when people haven't run into what you have for them to judge.
>Dessicated coconut is nothing like sweet coconut in the US. I think you can
>buy it at health food stores.
>We don't have the coconut you are used to. It took me a long time to figure
>out what to do with dessicated, but it's actually fabu once you "get it."
>
Thanks, Giusi!

--
I love cooking with wine.
Sometimes I even put it in the food.

What else should I serve?
 

Dave Smith wrote:

> I used mesclum. The shrimp were marinated for a couple hours in olive oil,
> lemon juice, garlic, salt, pepper, chopped parsley, Worcestershire sauce
> and hot sauce and then grilled. They turned out great.
>
> The curry lamb shanks were great, but I am glad that I decided to prepare
> them ahead of time with the idea of re-heating them just before dinner.
> Maybe they were just much larger than the shanks the author of the recipe
> had used. They were supposed to be baked in a Dutch oven at 300 for an
> hour with the top on, then turned over for and get another 30 minutes, and
> then take the top off for 30 minutes. They were still quite tough and I
> ended up giving them another 2 hours, and they were darned near perfect,
> nice and tender but not disintegrating.
>
> The Galaktobourito was a hit. I was going to send some home with our
> guest but forgot. Now I have about a dozen servings leftover and there is
> no way it will last until I eat it up. I will drop some off for my brother
> and his wife this afternoon.

Sounds great! I started to write a post yesterday but it was already too
late, so I didn't send it, but now that I think about it, there is still a
point to be made:

You mentioned "duelling curries" in your earlier post. I should point out
that there's nothing wrong with having several different curry dishes in a
meal, as long as they're all different curry seasonings. One of the
Vegetarian Epicure books contains a menu for an Indian meal consisting of
five or six different curries -- including a curried beverage!

Given what you wrote about your guest in your earlier post, I think you met
the standard quite well!

Bob

Potato salad with curry leaves.
 

Gloria wrote on Fri, 18 Sep 2009 14:11:09 -0600:

> James Silverton wrote:
>> Gloria wrote on Fri, 18 Sep 2009 10:22:58 -0600:
>>
>>> My first exposure to curry/kari leaf was from an Indian
>>> friend who used it in her delicious potato salad.
>>
>> I've never tried that but I must do so since I've got some
>> curry leaves in the fridge.
>>
> I have the recipe tucked away somewhere which means I may
> never find it again. This was 25 years ago but as I recall
> she used cooked potatoes, sauteed onion, red peppers or
> bottled pimentos, and oil and vinegar along with the curry
> leaves.If I find the recipe I will post it.

I tried potato salad last night following a recipe in "The Joy of
Cooking" but using frozen chopped curry leaves as a herb and I liked it!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not