Contributing my flavor to Kitchen Share Southeast. This was a tasty class for 14 people inside the Kitchen of St. David of Wales fusing Jamaican curry in a Northwest style.
Hello Yello Curried Chanterelle Pumpkin
1T Hello Yello Curry Powder from “The Noble Spice”
1 Large Onion
1 Small Pumpkin (or any medium size winter squash or equivalent summer squash)
1/2C Coconut Milk
1T Cooking oil (I like to use grapeseed oil)
1t Tapioca Powder
Salt to taste
Rice N’ Peas
2c White Rice (I use Japanese Hagia rice which has the germ intact, giving a richer flavor)
1c Coconut Milk
1/2 – 1C Red Beans (I like to cook an extra few cups to have on hand throughout the week)
Sprig of Thyme (best pulled fresh from a perennial garden bed)
Salt to taste
2 Ways to cook the Pumpkin or Squash:
Steam the pumpkin or squash in halves…or…Peel your it and cut it into scrabble size pieces or smaller, because the smaller they are the faster they cook.
Get your water boiling for your rice
Heat oil in a large skillet on medium high and simmer the diced onion. When onion is translucent add curry.
Watch the rice pot for boiling and add coconut milk and beans when it does.
Add Coconut milk to the curry pan and stir it curry yellow!
Add Squash, and mushrooms and cook until tender.
When the rice water reaches boiling again add the rice, keeping an eye out for boiling once more. Add thyme and simmer after it boils.
Corn Cob Paella
This one is composed of corn and green beans from Gathering Together Farm, along with Fennesse curried chicken, red beans, capers, shrimp, zucchini, roasted tomatoes, and chorizo. And, garnished with Lime wedges and garlic aioli.
Inspired to try a little sweet spice for in morning bread.
I was very surprised to find that 1 Tablespoon of spice for this dozen batch packed so much flavor punch.
I see some baking experiments coming to fruition for other spice blends in the near future.
This paella was made with flageolet beans, shrimp, smoked tomatoes, chanterelles, and spanish chorizo. The Grand P’poppy, added to the rice, gives a layer of sweet peppery warmth that ties the dish together.
I was walking through the farmers market and stumbled on a poet selling poems while you wait. So, I traded him four bottles for five poems:
Download (PDF, 279KB)
by Ian Drew Forsyth
I am always interested in how others experience my spices. Food as in life, our experiences are colored by our own stories. We can approach understanding those perspectives
Garlic is one of my favorite spices for culinary and medicinal use. I use a special dried garlic in Fennesse and Hello Yello to add a sweet nutty bridge of flavor that brings these curry powders together.
Medicinally, garlic has been used for flu, heart disease, high blood pressure, cancer, warts and many other ailments.
Chesnok is my favorite variety of garlic. I was introduced to it at Maplewood Gardens in Elderon, WI where I planted over 17,000 garlic seeds by hand. This was a great lesson in what I could accomplish by putting my mind and body into something while having the lead of garlic expert Dave Peterson.
My favorite variety of garlic Chesnok Red was “discovered” in Shvelisi, Republic of Georgia in 1985. Because of this it is also known as “Shvelisi”
Sustainable Seed Company
Purple: Sauerkraut with beet
Orange: Red pepper and The Grand P’poppy
Green: Lime, green onion, and scotch bonnet pepper.
Paella is a great way to mix flavors and textures without having them all run together.
This was one of the first dinner parties of the summer, so we decided to celebrate with some homemade (new) old fashioneds using last years cherry liqueurs, muddled sage, some George Dickel Rye and my personal roasted spice bitters recipe I call Meander.
My multi stage paella process takes a while but offers plenty of room for appetizers. I roast tomatoes, peppers and chorizo for the sofrito (the base sauce of the paella), while setting thin marinated cuts of beef (above) and a dressed sugar loaf chicory (below), for a quick braze.
The filling ingredients are all mixed and further fried as the tomatoes break down.
Pairing two drinks for this meal: A local Portland cranberry cider, whose flavor is more of rich, almost olivey, apple cider than cranberry. Though the tartness really breaks through the flavors of the paella and pairs (or trios) well with San Pellegrino and a touch of Meander Bitters.
The rice is added and the grill is closed. Not to be disturbed until it finishes.
I like to finish seasoning my plate with a sprinkle of The Grand P’poppy and a squeeze of fresh lime.
Colombia River Smoked Salmon, french sorrel chimichurri, and Sweet Black Masala over steamy coconut hagia rice. This is some of the best smoked salmon I’ve ever had…