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lagilmanSome times I think it's a shame that I don't actually write down what I'm doing, when I cook, so I can repeat it later. Then I think "nah, that would be like writing the same story over and over again...."
But this came out well enough that I want to make note of it, and share with anyone who might be interested.
- brown 3 cloves of garlic, chopped, in a neutral oil, in a heavy-bottom stew pan or dutch oven.
- add in 1 lb stew meat, cubed to 1", and brown, adding a pinch of salt and pepper as you go.
- remove the meat, add more oil, add onions, and cook until tender (I used dehydrated chopped onions, as usual).
- add 1 T. sweet curry powder.
- add 1 cup white wine, and 1 cup broth (or water), and scrape the onions & garlic off the bottom until it forms a very fragrant mess.
- add the meat back in, along with a handful of cubed potatoes [or baby reds], and a scraping of whole wheat flour.
- bring to a boil, then let simmer until the potatoes are tender. For me, that took about 90 minutes.
- taste & adjust curry powder as needed.
- add half-cup of frozen corn (EtA: whoops, and forgot the handful of shredded red cabbage!)
- let cook until it begins to thicken. Eat what you want, save the rest in the fridge for an even better meal tomorrow. :-)
But this came out well enough that I want to make note of it, and share with anyone who might be interested.
- brown 3 cloves of garlic, chopped, in a neutral oil, in a heavy-bottom stew pan or dutch oven.
- add in 1 lb stew meat, cubed to 1", and brown, adding a pinch of salt and pepper as you go.
- remove the meat, add more oil, add onions, and cook until tender (I used dehydrated chopped onions, as usual).
- add 1 T. sweet curry powder.
- add 1 cup white wine, and 1 cup broth (or water), and scrape the onions & garlic off the bottom until it forms a very fragrant mess.
- add the meat back in, along with a handful of cubed potatoes [or baby reds], and a scraping of whole wheat flour.
- bring to a boil, then let simmer until the potatoes are tender. For me, that took about 90 minutes.
- taste & adjust curry powder as needed.
- add half-cup of frozen corn (EtA: whoops, and forgot the handful of shredded red cabbage!)
- let cook until it begins to thicken. Eat what you want, save the rest in the fridge for an even better meal tomorrow. :-)
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no subject
Date: 2011-11-20 11:35 pm (UTC)no subject
Date: 2011-11-20 11:45 pm (UTC)I can't eat 'em raw, either. Break out in a rash on my neck and chest. Once they're cooked, whatever enzyme is it that hates me gets put down.
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Date: 2011-11-21 12:36 am (UTC)no subject
Date: 2011-11-21 12:54 am (UTC)And yes, onions are so very needful in so many things.
Actually, I've discovered for some things, dehydrated onions are better than fresh. They brown so beautifully alongside the garlic, and release a more subtle flavor in slow cooking....
no subject
Date: 2011-11-21 09:45 am (UTC)Interesting. My local Indian stores sell bags of chopped deep-fried onions, for use in a very specific range of curries; I have been known to buy those. You can do it at home, but it's a hassle and doesn't taste the same.
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Date: 2011-11-21 12:20 am (UTC)Sounds yummy.
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Date: 2011-11-21 12:54 am (UTC)Fixed.
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Date: 2011-11-21 04:20 am (UTC)We just got home from the grocer. Grand assortment of apples. Recognize mutsus from last year; canNOT remember whether I liked them or loathed them!
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Date: 2011-11-21 04:25 am (UTC)no subject
Date: 2011-11-21 04:40 am (UTC)no subject
Date: 2011-11-21 12:58 pm (UTC)::bookmarks::