Fragrant South Indian Beef Curry

Since starting this blog at the beginning of the year I have come to the conclusion that most recipes need the "three times at bat" rule.  The big exception to that was the Chile Spiced Skirt Steak Taco Recipe.  That won me and my family over on the first try and we keep going back to it time and again.  Since not every recipe is going to be that captivating here is my plan:

• First try:  Follow the recipe as closely as possible omitting or substituting only absolutely when necessary to stick with our dietary restrictions.  (Coconut Oil for Canola Oil is a good example)
• Second Round:  This is where I either liked the recipe and try it again to make sure you followed it correctly or I  mix it up to make improvements.
• Round Three:  Is where I either experiment with sides or re-try my round two improvements.

The Fragrant South Indian Beef Curry recipe required all three rounds, even though I changed very little. (As noted, I switched out the steamed rice and used Quinoa and, of course, went with the healthier Coconut Oil)  The reasons for all three rounds:  I can't decide if I like this dish or not.  I clearly don't dislike it since I made it three times but I'm also on the fence about liking the very strong "fragrant" flavors.  Star anise is a very new ingredient for me and wow, does it pack some seriously strong, perfume-y flavor.  Should I eat it or dab it behind my ears?

Either way, the dish does smell amazing while cooking!  If you give it a try I would love comments back to see what you think.

Curry with a side of steamed brocolli

Fragrant South Indian Beef Curry

2 tablespoons canola oil Coconut Oil

1 medium onion, thinly sliced

12 fresh curry leaves or 2 bay leaves

6 garlic cloves, grated

4 teaspoons finely grated peeled fresh ginger

1 tablespoon tomato paste dissolved in 1/2 cup of water

2 teaspoons ground coriander

1 teaspoon garam masala

1 teaspoon cayenne

1/2 teaspoon ground turmeric

4 small dried hot chiles

4 star anise pods

Two 3-inch cinnamon sticks

1 3/4 pounds boneless beef short ribs, cut into 3/4-inch pieces

Salt

In a medium enameled cast-iron casserole, heat the oil until shimmering. Add the onion and curry leaves and cook over moderate heat until lightly browned, about 7 minutes. Add the garlic and ginger and cook until fragrant, 1 minute. Stir in the dissolved tomato paste along with the coriander, garam masala, cayenne, turmeric, dried chiles, star anise and cinnamon sticks. Add the ribs, season with salt and stir until coated with spices. Cover partially and cook over very low heat until the meat is tender, about 1 hour and 30 minutes. Spoon off as much fat as possible and discard the star anise, cinnamon sticks and bay leaves, if using.

MAKE AHEAD

The beef curry can be refrigerated overnight.

SERVE WITHSteamed rice. Quinoa

SUGGESTED PAIRING

Spiced, dark-berried red. We went with our usual Rex Goliath Malbec.  Its heavy, fruity flavor worked well with the hot, spicy, perfume-y beef and this curry dish needs a wine that can stand up to its bold flavor.

Food & Wine Annual Cookbook 2013, page 212

Pan Roasted Shrimp with Citrus and Quinoa Risotto with Lemon

Recently, on a flight from Wisconsin to Florida I picked up the January issue of Food & Wine Magazine to occupy my time.  For four hours I poured over the fabulous recipes and wine pairings.  As an avid cook, I couldn't wait to get home and fire up the stove.  The "note" section of my smartphone was now chock full of ingredients to Google, wine and ingredients to purchase. The car ride from airport to home must have sounded like an episode from Food Network.

My head was spinning with ideas.  While so many of the recipes in the magazine caught my attention, most had ingredients outside of my health zone.  I am not one willing to be bland and taste-less even though I have eliminated what some consider staples of a regular diet. (No Gluten, No GMO, No corn, No sugar, No dairy, No peanuts, No Soy)  It was time to reinvent a few wheels...and here we are.  My versions of fabulous recipes from Food & Wine fit in to my very structured lifestyle.

And, what better way to start this blog than with Shrimp.  Is it not one of the universally loved sea foods?  The original recipe can be found in Food & Wine Magazine January 2014, pg 71.  (Eliminated from the original recipe:  butter and grilled country bread.  Added to the recipe:  coconut oil.  Change to recipe:  Head On shrimp not used and I use Himalayan salt)

We found the this dish to be so delicious!  So delicious, in fact, that we made it two nights in a row just to make sure it met our flavor standards.  The dish is easy and flavorful.  The olives and citrus turned out to be a fabulous flavor combination which was very unexpected.

My Version of Pan Roast Shrimp with Citrus

1 Poblano pepper—halved, cored and thinly sliced crosswise

2 garlic cloves, thinly sliced

1/4 red onion, thinly sliced

1/2 cup mixed pitted olives, chopped

Two 1/4-inch-thick slices of lemon, halved

Two 1/4-inch-thick slices of orange, halved

1/2 teaspoon crushed red pepper

rosemary sprig

4 tablespoons unsalted butter, melted

1/4 cup extra-virgin olive oil

¼ cup coconut oil

1 1/2 teaspoons pink Himalayan salt

1 1/2 pounds large shrimp

1.       Preheat the oven to 450°. In a large bowl, combine all of the ingredients except the shrimp.

2.       Scrape the ingredients into a large ovenproof skillet and roast for 10 minutes.

3.       Remove from oven and add Add the shrimp and toss to evenly coat.  Cook another 10 min or until the shrimp are just cooked through. 

Since this dish originally was to be served with grilled country bread, I made a substitution of Quinoa, also a recipe from Food & Wine with some tweaks.  The original recipe can be found in Food & Wine Magazine January 2014, pg 70. 

My Version of Quinoa Risotto with Lemon and Roasted Tomatoes

( I really took more liberty with this dish since I wanted to service the shrimp dish over the risotto.  I'm sure it would be equally delicious with the tomato portion I eliminated)

   1 1/2 cups white quinoa, rinsed

2.     Kosher salt

3.     1/2 cup panko (Japanese bread crumbs)

4.     6 tablespoons extra-virgin olive oil

5.     1 1/2 teaspoons minced rosemary

6.     2 garlic cloves, minced

7.     Freshly ground pepper

8.     4 whole canned Italian tomatoes, drained and halved lengthwise

9.     1 lemon

10.  1 large shallot, finely chopped

11.  2 cups chicken stock

12.  1/4 cup crème fraîche, plus more for garnish ¼ cup coconut milk

13.  1 teaspoon grated lemon zest

14.  Finely grated Parmigiano-Reggiano cheese

15.  Chopped flat-leaf parsley, for garnish

1.      In a saucepan, bring the quinoa with 2 1/2 cups of water and a large pinch of salt to a boil. Cover and cook over low heat until the water is absorbed and the quinoa is tender, 20 minutes. Let stand covered for 15 minutes, then fluff with a fork.

2.     Peel the lemon with a sharp knife, being sure to remove all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Cut the lemon sections into 1/4-inch pieces.

3.     In a medium saucepan, heat the remaining 1/4 cup of olive oil until shimmering. Add the shallot and garlic and cook over moderate heat, stirring, until softened, about 4 minutes. Add the rosemary and cook for 1 minute.

4.     Stir in the quinoa and stock and bring just to a boil. Simmer over moderate heat, stirring, until the quinoa is suspended in a thickened sauce, about 5 minutes. Stir in the 1/4 cup coconut milk, lemon zest, lemon sections. Season with salt and pepper. Spoon the risotto into bowls; serve.

Food and Wine says: Pair it with California Savignon Blanc.  

Clearly the magazine knows what they are talking about, it was a great choice.

A side note:  The lined through items are the eliminated ingredients in the Risotto recipe.  I'm guessing you guys could figure this out....but why leave anything to chance. 

I'm really excited about our next test:  Herbed Lamb Meatballs with Rich Tomato Sauce.