It all started when Marc left town for two weeks. There I was on a Sunday night, opening and closing the fridge, asking myself, “What do I want to make?” and coming up with the inevitable answer, “Nothing.” Eventually I took myself out to dinner to a Vietnamese place around the corner and vowed that I wouldn’t let it happen again.
Monday I woke up with a plan. I had to go groceries anyway, and I’d just seen a lovely crock-pot recipe for lamb korma. I found some chicken thighs I decided to use instead of the lamb, but it seemed like the recipe would work regardless. From there, I found myself in a spiral of, “Well, if I’m doing it anyway…”
See, the chicken korma uses half a can of coconut milk. So what to do with the other half? There’s a recipe in The 4-Hour Chef by Tim Ferriss that I’ve been meaning to try for a while: coconut cauliflower curry mash. It’s sort of like the cauliflower version of mashed potatoes. It uses half a can of coconut milk. So I picked up a (rather overpriced) cauliflower at the grocery store too.
Of course, the recipe only used about half the cauliflower. So what to do with the other half? Roasting is always a safe bet, so I did that, along with a little garam masala, because I figured I had a theme going.
I also had a bunch of leftover root vegetables from a pot roast stew I made last week, and I figured I really should use them up before they started going bad on me. So I roasted up about two pounds of carrots, also with garam masala, and about a pound and a half of baby white-fleshed potatoes. (This time with thyme, because I like to be contrarian.)
I had about three cups of cut-up butternut squash that I had to use also, and I’d found a nifty recipe for that too. (Hence why I had the thyme on hand for the potatoes.) It wasn’t quite Indian, but what the heck, I felt like trying out the recipe and nothing as obvious as a themed dinner was gonna stop me.
Since I was doing all this work in the kitchen, I figured I might as well fry up the 3/4 of a package of bacon I had lying around, so I cut it into lardons and spent some time pushing it around the pan and draining it when there was too much grease at the bottom. (Probably about four times — there was a lot of grease!)
And, finally, some rice. I had one last tupperware of home made vegetable stock that I used instead of water, and I figured that since I was on an Indian kick anyway, I’d try to add some Indian spices and see how it went. Into the pot went a cinnamon stick, some ground cardamom, a few cloves, and about a half-tablespoon of cumin seeds.
The crock pot chicken korma happened on Monday night and got packaged up around midnight, and all the rest I did over about three hours on Tuesday. (Not counting the 45 minutes of making up my chart of what spices needed to go with which dish, what appliances needed to be in action at what time, and so forth. I may be a geek.) I’d also bought a pumpkin pie at my grocery store on Monday, because I’d never had pumpkin pie before and couldn’t find anywhere to buy just a single slice. So I had about 3/4 of that left.
Suffice it to say, there was a lot of food.
Tuesday morning, I put out the call to my friends, begging them to come over and eat dinner with me. I got four RSVPs, and one of them even brought wine, so we had an absolutely lovely time. The chicken korma was a big hit, and most of the vegetables were gone as well. (Mmm… roast vegetables.) The cauliflower mash was surprisingly tasty, definitely something I’d make again. My only sadness about the veggies is that the potatoes were nice and crispy out of the oven, but had gotten soggy by the time we ate them. So sad…
In any case, a good time was had by all, and I’ve got enough korma and rice leftovers to last me the rest of the week, I think. So… yay! Not sure if I’ll do a big cooking job again before Marc gets home, but you never know.