The Spice Market

I promised photos of the Spice Market in Istanbul . . . the photos speak for themselves. And, yes. It smells like it looks, only better.

Spices

Turkish Delight

Fresh Tea

Panang Thai Curry

There is a little Thai restaurant that my mom and used to go to for lunch in Madison (the name escapes me right now) and it had the BEST Thai curry. I have been searching for a comparable recipe for years, and I think I've found it. This simple dish brings all of the flavor of a Thai curry that you can replicate at home, with relatively common ingredients. I've made this dish a couple of times now and its great every time. (I made it once even for my mom, who agrees that it's just like the restaurant.)


If you decide to make this, which I hope you do, don't judge it until you've let it simmer for a while. I will admit that it seems a bit bland at first, but once all of the flavors have come together, you're going to love this exotic yet comforting dinner.

Panang Curry
Makes 4 to 6 servings

1 1/2 tablespoons olive oil
1/2 cup finely chopped shallots
2 tablespoons finely grated peeled ginger
4 large garlic cloves, minced
1/3 cup peanut butter
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon Sriracha
1 cup chicken/veggie stock
1 13 1/2-to 14-ounce can organic light coconut milk
3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
1 tablespoon (firmly packed) golden brown sugar
1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 4 medium)
1 large red bell pepper, cut into 3/4-inch pieces
2 large boneless-skinless chicken breast, 1 inch cubes or 2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes 1 1/2

Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup stock, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add cubed chicken (or tofu), carrots, and bell pepper; simmer over medium-low heat until carrots are tender, adjusting heat to low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt. DO AHEAD: Can be made 3 days ahead. Cool slightly, cover, and chill. Rewarm over medium heat before serving.

Serve with basmati rice:
16 oz. Basmati Rice
28 oz. Chicken/Veggie stock
1 sm yellow onion, diced
1 lg clove garlic, pealed and smashed
2 Tbsp Olive oil

Add olive oil, onion and whole garlic clove to pot over medium-low heat. Sweat the onion over low heat for about 10 minutes. Remove the garlic. Add the stock and rice, and turn the heat to high to bring the mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 minutes.

Adapted from Bon Appétit | February 2009 by Jeanne Thiel Kelley on 10/17/09

Moroccan Winter Squash and Carrot Stew

Sometimes things go as planned, and sometimes they don't. For example, the weather on Sunday was beautiful - mid-50s and sunny. That didn't stop me from sticking to my plan: staying inside cooking and reading all weekend.

I decided to make this dish for a few reasons - it sounded delicious, and we bought a lot of spices at the spice market in Istanbul that I haven't used yet. Plus, I am always looking for new recipes to use quinoa in; it is a complete protein and a grain!

The flavors in this dish are very comforting and hearty, with a slight suggestion of heat as you finish your bite. If you're leery of the cayenne, start with a 1/4 teaspoon and see what you think. You can always add more, but you can't take it out.

Moroccan Winter Squash and Carrot Stew
Ingredients:
Stew
2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Pinch of saffron
1 cup chicken/vegetable stock
1 14 1/2-ounce can diced tomatoes
2 tablespoons fresh lemon juice
3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash)
2 cups 3/4-inch cubes peeled carrots
1 can Chickpeas
1/2 cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint, divided

Quinoa
2 cup quinoa* (Pronounced keen-wa)
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 garlic cloves, minced
1/8 teaspoon salt
1/2 teaspoon turmeric
4 cups chicken/vegetable stock

Method:

For stew: 
Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup stock, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes; add the can of chickpeas after the first 10 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

For quinoa: 
Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups stock. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.
NOTE: Sometimes I find a lot of liquid in my quinoa after 15 minutes and it tends to be too firm yet. So, I turn up the heat to medium, remove the lid, and check it after about 5 minutes. Use you best judgment - if it seems undercooked, it probably is. Don't be scared of this grain; it's pretty hard to screw it up.


Rewarm stew. Stir in the cilantro and mint, reserving about 1 tablespoon of the cilantro for garnish. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.

* You can find quinoa in the natural section of the grocery store, or at a specialty market. It's a grain that has lots of protein, and it tastes great. If you're still not impressed or persuaded, go ahead and use rice.

Adapted from Bon Appétit | January 2006
http://www.epicurious.com/recipes/food/views/Quinoa-with-Moroccan-Winter-Squash-and-Carrot-Stew-233714

Made on 10/18/09.