Bon Appetempt is all grown up? A few months shy of two years old, and it's old enough to go out and get on the airwaves all by itself. And not just any airwaves—American Public Media's
The Splendid Table and an
interview with the inspiring Lynne Rossetto Kasper!
I'd previously admired her and Sally Swift's cookbook
The Splendid Table's How to Eat Supper at my sister-in-law's house
, but the moment after I was contacted by the show, I dropped this in my online shopping cart and pressed BUY. It was time to stop, in culinary-speak, waffling and time to learn how to eat supper.
I was drawn to many of the photographed recipes, but this cozy, mellow curry sounded perfect for the fall weather L.A. was experiencing a few days ago, right before our temperatures
skyrocketed.
The Splendid Table's version:
our version:
I like when recipes don't just tell me what to do, but also tell me which parts of the process are a bit more significant than the others. Along the margins of the recipe, in big bold letters, reads: "
Also essential to the curry are Steps 2 and 3 in the recipe: sauté the curry paste until the sauce 'breaks' (the oil separates out from the rest of the sauce) and reducing the first addition of yogurt. Please follow the instructions to the letter; in these two steps lies the success of the curry."
And if this is the first time you're making a curry like this, which it was for me, might I recommend that you do it with someone in a nearby room to whom you can continue to ask, "Do you think the sauce has broken?" "Do you really? I'm not sure if it has." But in retrospect, it's pretty obvious when the sauce breaks. It gets all splotchy and well,
broken.
This curry was
so flavorful. I was thinking of the leftovers all day at work today. And here it is on day two:
The sauce looks a little thicker, no? I would say the first time around, my sauce never really thickened. My guess is that having cooked it in a straight-sided 12-inch sauté pan like the recipe called for would have really helped on this front. Though I can't be sure, I think my nine-inch, curve-sided pan caused the ratio of sauce to surface-of-the-pan to be too high, and so the sauce never really had a chance to kind of dry out before I added the yogurt. Do you know what I mean? Matt says he doesn't know what I mean.
But honestly, thick or thin sauce, we both loved this meal.
Twice.
Which brings us to thanking the Splendid Table crew, twice. Once for recognizing my little blog and then again for the curry.
And so for those of you who aren't my facebook friend or following me on
Twitter, here's the interview. Enjoy!
Recipe via
How to Eat Supper:
