Thursday, October 8, 2009


Last week's produce box had fewer "unfamiliar" food friends in it, so much of the cooking was life as usual.  There were some fantastic heirloom tomatoes, including a giant yellow one.  Mmm.  I used that one on a delish egg salad sandwich on homemade oatmeal bread.  And the pineapple made it's way into several different meals.  Also fabulous.  But I was a little perplexed about what to do with the cabbage.  I'm not a huge cabbage fan and Paul down right dislikes it.  So, I was scouring the cookbooks for some cabbage recipes.  There was one that I found that was intriguing.  Potato vegetable curry.  We got two gorgeous purple potatoes, and it just needed some sweet potatoes and coconut milk.  So, tonight I finally got the rest of the ingredients and made the curry tonight.  Mostly a success.  It definitely needed more coconut milk for the amount of vegetables that were in it and I need to figure out how to make it spicier next time.  But the potatoes were delicious and the sweet potato in the curry was amazing... I definitely will try it again, but with more coconut milk and maybe some red pepper flakes or a jalepeno.  Any suggestions?  

1 comment:

  1. Cabbage: How can you not like cabbage?! :) Anyway, one of my favorite ways to use cabbage is in various kinds of stir-fry. You just cook it long enough to be tender and it doesn't get so sulfury. It just becomes a crisp, slightly cooling contrast to the other rich/spicy flavors of the dish. It's also good raw if shredded very fine into salads. Personally the head of cabbage in my fridge at the moment is destined for an experiment in making fresh sauerkraut!

    More heat to curry: Depends on what you're using for your curry blend. We had much success with mixing our own curry blend since for the most part its a mix of tumeric, chili pepper, fenugreek and cumin. If you want more heat, then add more chili, but I wouldn't bother with jalepeno - better off with a smaller amount of a more flavorful pepper. Try something like a thai-dragon, habenaro, or other hot pepper (red works better). Remove seeds to tone them down a bit, work with small increments and definitely use gloves when handling.