Saturday, March 29, 2008

Masaman Your Face Off

As promised my lovelies.

It's real good and pretty damn easy. Is this a traditional Masaman recipe? No. Why? Well, there are a lot of versions out there. I found three and kind of mixed em up plus made a major change--which is what makes this recipe delish.

The secret? Cashew Butter.

There is greatness outside of Skippy people. Almond butter. Tried it? Amazing. Macadamia Butter!!! Umm get on it!

Them gredients:

A bit of oil
1 big onion chopped up
3 cloves garlic chopped up
2 cups veggie or chicken stock(use the cartons, cubes, whateva works)
1 can of light coconut milk (I love this stuff, by the way.)
1/2 cup Cashew Butter
S & P to taste
2 TLBS of Any Curry Spice
1 TLBS of Garem Marsala Spice
4 BIG carrots, peeled and cut into 1-inch pieces
3 medium-sized potatoes, peeled and cut into 1- inch pieces
1 cup frozen peas
1 head of Cauliflower
Chopped Cashews
*Protein is totally optional for this dish--throw on in some chicken or tofu if you're feelin' it.

OK you'll need two pans. A big ole pot and a saute pan.

Combine the coconut milk and veggie stock. Bring to a boil. Stir in Cashew Butter. It takes a bit of time and effort to stir in the's sticky--just keep it up. Add the Curry.

Chop all the veg into bite size pieces. Keep them around the same size so it all cooks at the same rate.

Everybody in the pool! Bring it down to Med and cook for about 20 minutes. It'll slowly start to thicken with starch of the potatoes.

While that pot is going saute the onion in a bit of oil with the Garem Marsala. Then add the protein if you like. Add the garlic in the last minutes.(I forgot to take that picture.)

*Garlic side note: Garlic, while delicious, burns super easy and then gets bitter. Wait a while before you add garlic. If it burns it'll add a weird tang to your dishes.

Now add the onions and garlic to the big pot. Stir in the peas. Add your S & P. Let it hang till the all the veg in tender--tender is a creepy word--till the veg is cooked? Yes, cooked.

In the last few minutes toast the cashews. Toasting nuts brings out all their best flavors. Just throw em in a dry pan (nuts have enough oil) on low--as soon as you start to smell nuts then they are toasted! Don't burn. That would be sad, cause then you'd have no nuts. Crunch is nice.

Taste one last time and adjust spice and S & P. If you want a lot of curry or Garem flavor just add more--little bits at a time.

Bowl it out--top with nuts--eat.

In other food news. I have a new job.

Grand Opening is April 6th. I'll be both in the kitch and on the floor. Best of both worlds. It's in Wicker Park--come out and play.

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