While this previous post was about sweet coconut, this one is about savory: Thai curries with coconut milk! I took a class at Brooklyn Brainery with Jonathan Soma and couldn’t believe it was possible to make this from scratch.Roasting spices and grinding everything into a pulp was fragrant and cathartic. And in an hour or so we had the beautiful massaman curry above with beef, potato and onion, and also a green curry paste to take home. I definitely wanted to make more on my own so I went on a Chinatown shopping trip. First: Asia Market Corp at 71 Mulberry Street.I’ve been in many Asian market but there were aisles of ingredients I’ve never used before.Then Bangkok Center Grocery at 104 Mosco Street, which Soma said had the nicest shop owners and he was definitely right.The helpful man at the register told me I could freeze my galangal, kaffir lime and lime leaves and helped me choose a mortar and pestle:an exciting (and heavy!) purchase. I’ve never cooked with these two kinds of Asian eggplants before and I’m now in love with Thai basil.The green curry was delicious too. Here’s to more Thai cooking at my place.
Really, the answer is, what doesn’t?! How about salted caramel? I only burned myself a little (ok, a lot, hot caramel is HOT!) but the girls at the office confirmed these are YUM…Thanks Danny Macaroons for publishing a cookbook so we can all bake up your deliciousness at home. What to try next? Spiced pumpkin? Eggnog? Tiramisu? Red velvet with cream cheese frosting? Pretzel-potato chip-Butterfinger? (Yes, for real) Oh my…This weekend was a beautiful Saturday to be outside, then a temperature drop on Sunday that made it feel so good to stay home and make hot apple cider with a cinnamon stick and Bulleit Bourbon (thanks Carter at Diageo), Serious Eats’s recipe for Cheesy Mashed White Beans with Kale, Parmesan and a Fried Egg (thanks J. Kenji López-Alt) and my first POT ROAST (thanks, Pioneer Woman!), all with Humphrey on my lap and a glass of red wine in my head because you just HAVE TO open a bottle for the pot roast.And thanks, Danny, for granting my wish for an Asian macaroon sketch at the launch party, too cute.