Sukiyaki from new book

Amazing beef sukiyaki from a new book that just arrived: The Big Book of Noodles. I've already made a pork rice noodle dish and the sukiyaki and they have both been amazing. I can't wait to try some of the other recipes. As always, I've tweaked things a bit to suit my tastes but I find that I do far less tweaking with these recipes than with most.  Grab a copy of this book if you have any interest in Asian noodles. Just be prepared to go on a 'noodles-only' diet once you start cooking!

Slightly delayed

Sorry folks, I got a bit busy yesterday and didn't get the pictures and recipes up last night. I'll try to make up for that today. Don't give up on me -- had an absolutely fabulous noodle dish made from some leftover baby back ribs. Yes, I said baby back ribs. So how do you make a Thai noodle dish from left over baby back ribs? It's a curious thing...you'll find out soon.

Until then,

Stay curious!

Coming soon to a kitchen near you!

Greetings!

I'll be putting up my recipes (and pictures, of course) of my 'Got to Goa Pork Chops', 'Magic Meatballs and Marinara Sauce,' 'Spicy Vietnamese Beef' and, best of all, 'Tomato-Lentil Soup' made from the left-overs of the 'Got to Goa Pork Chops.' Expect to see these recipes and photos up on the blog this evening, so get your taste buds ready to rock, because we'll be making some food that will knock you forward into next week!

Until then, stay curious!

Currier's Curious Curry Powder

While true Indian curries are made 'on the fly' with a variety of fresh spices, it never hurts to have on hand some pre-ground curry powder.  I'll put my recipe up against anything on the market -- it's that good. And easy to make, as long as you have the spices on hand. If not, I recommend http://www.myspicesage.com. Great selection, good prices and good customer service. This recipe is a riff on one I found in 'Classic Indian Vegetarian and Grain Cooking' by Julie Sahni. A great reference book for those  interested in Indian vegetarian cuisine.


Currier's Curious Curry Powder
Makes 1 1/2 cups

To be toasted:
1 cup coriander seeds
2 teaspoons cumin seeds
2 teaspoons black mustard seeds
2 teaspoons fenugreek seeds
2 teaspoons whole black peppercorns

20 dried red chiles
1 small Bhut Jolokia chile
20 dry curry leaves
10 whole cloves
5 whole cardamon pods
1 cinnamon stick
6 tablespoons turmeric powder

Put first five ingredients on baking sheet.
Roast in 350 degree oven for 10-15 minutes until just beginning to brown.
Remove from oven and let cool.
Add chiles, curry leaves, cloves, cardamon pods and cinnamon stick.
Grind to coarse powder in spice grinder.
Mix in turmeric and stir until distributed.
Store in glass jar. Will keep for 6 weeks but it won't last that long, don't worry!

Breathe in the heavenly aromas of India and enjoy what you've created. I'll be posting some recipes that require CCCP so get in the kitchen and make me some curry!

Vietnamese spicy beef over rice

Had this the other night. Beef marinated in nuoc-cham and lightly stirfried with onions and garlic. Served over rice and topped with cilantro and peanuts. A squeeze of lime over the top really sealed the deal. My only regret is that I didn't make enough to have left overs!

Welcome to Currier's Curious Culinarius

Greetings one and all, and welcome to Currier's Curious Culinarius.  At the urging of many of our friends I have finally given in and created a food blog. Until today all of my food writing and photography was confined to Facebook. This blog will give me room to expand my musings and hopefully educate and entertain those of you that are searching for food knowledge that's esoteric, arcane, or casual.  I have a very diverse set of food interests, so you may expect to see writings on subjects that range from Korean kimchi, British blue cheese, artisanal breads, spices, hot peppers, Thai food, Southern food and much, much more. Julie and I own over 800 cookbooks so we're pretty well read.

And the name of this blog? 'Culinarius' is Latin for 'of/pertaining to the kitchen.'