Well, Friday afternoon, instead of battling traffic, I decided to go straight to the movie theater after school. I was trying to wait to see Julia and Julie with my husband, but when I saw that there was going to be a thunderstorm in addition to Friday afternoon traffic, I tossed that notion and went to see it by myself.
I liked it fine, and even appreciated it from the Julie point of view. Being a blogger myself, I could identify with the excitement of having someone actually respond to your writing… and the disappointment to find that it was only your mother writing in your guestbook. Ha!
When I got home, I jokingly threatened to choose a cookbook and work my way through it in a year. I told my husband I would maybe do the Cake Doctor’s first book. Of course, my husband in gluten-intolerant, so that would leave me eating all the cakes… That won’t do.
Anyway, as much as I admire Julia Child and the other chefs that approach cooking as a science (Alton Brown comes to mind), I have a hard time sticking to a recipe. Just ask my mother… I usually end up changing something, or substituting an ingredient. Baking is different – I do try to stick to the directions there, even when the results are not as I would have hoped.
But for me, there’s nothing quite as much fun as throwing a bunch of things into a pot, adding spices or sauces, and seeing what happens. I am a big collector of pre-packaged herb blends and sauces that I find at the Buford Highway Farmer’s Market – I am fascinated by moles from Mexico, curries from Thailand, Malaysia, India and the Philippines, stir fry sauces from Asia and Morocco. Fun!
Today, I am experimenting with Trader Joe’s Red Curry Sauce (the Yellow Curry was fantastic – I think I used it with tuna filets). Last night, I picked up two turkey thighs with skin and bone for $4.00 (about a pound). Around noon, I looked through the refrigerator, freezer, and pantry to see what I could throw together. Here goes…
Turkey Curry in a Crock Pot
2 turkey thighs (about 1 lb) with skin and bone
3 smallish potatoes (gold finns?), chopped
2 onions (Vidalia), chopped
baby carrots (about a cup), larger pieces chopped
1 red delicious apple, chopped
prunes, dried pitted
1 jar Trader Joe’s red curry sauce
2 tsp. Thai red curry paste
1 can petit diced tomatoes
2 roasted red peppers from a jar
2 cubes Dorot frozen cilantro
some flaked coconut
2/3 cup green peas, frozen
In the bottom of the slow cooker, I put in the onions, potatoes, carrots, and apple. I scattered about 10-12 small dried prunes on that.
I washed the turkey thighs and put those on top of the vegetables. Then, I poured the bottle of curry sauce on top of the thighs. I added a little more water and the cilantro cubes and red curry paste and shook it up to get the dregs mixed in and poured that on top of the turkey.
I spread a can of petit diced tomatoes around the edges of the curry sauce, to fill in the space where the sauce was not covering the thighs, then added chopped jarred red bell peppers and coconut (just because I had it) to the mix.
On top, I put the green peas. I turned the slow cooker to High for 6 hours.
I just found some more coconut milk in the freezer, and may add that later.
Now, I want to make beans and greens soup. I just need some canned white beans… I’ll let you know how the curry turns out!