savor: caribbean curry black-eyed peas with plantains

i love curry. i love plantains. i don't love black-eyed peas. when i saw this recipe, however, i thought i would give them another chance because everything else sounded so delicious! the verdict: black-eyed peas aren't so bad after all and this was a flavorful dish that i know will be in my go-to rotation!

caribbean curry black-eyed peas with plantains

1 teaspoon olive oil
1/4 cup finely chopped shallot
1 red pepper, finely diced
1/2 to 1 habanero pepper, seeded and minced
3 cloves garlic, minced
2 teaspoons fresh minced ginger
2 bay leaves
1 star anise
2 teaspoons mild curry powder
Pinch cinnamon
About 3 stems of fresh thyme
1/2 teaspoon salt
3/4 cup light coconut milk
3/4 cup water
16 oz can black eyed peas, drained and rinsed
1 teaspoon light agave nectar
Juice from about 1/2 a lime

2 very ripe plantains, split lengthwise and cut into 1 inch chunks

Bring your steamer apparatus to a boil and preheat a small, heavy bottomed pot over medium heat. Saute the shallot, red pepper and habanero in the oil for about 5 minutes, until softened. Add the garlic and ginger, bay leaf and star anise, and saute about 2 minutes more. Add a splash of water, the curry powder, the cinnamon and thyme stems. Mix for about 30 seconds, just to toast the curry powder a bit.

Add the salt, coconut milk, water and beans. Cover and heat through for about 5 minutes. Add agave and lime. Taste for salt and seasoning. Turn off heat, let sit for 10 minutes to let flavors meld.Remove thyme stems, anise and bay leaves.

In the meantime, steam the plantain for about 5 minutes. They should appear plump and bright yellow.

To serve, ladle curry over brown rice and top with plantains.

[photo and recipe via the ppk]

savor: thanksgiving leftovers

 

my thanksgiving table had a roast duck on it instead of the traditional turkey, and i'm planning to try out this heavenly recipe on the leftovers...

duck mac and cheese

serves 4

1/2 pound dry elbow macaroni (about 4-1/2 cups cooked)

olive oil

1-1/2 strips thick-cut bacon, unsmoked or lightly smoked
1/4 stick unsalted butter
1/8 cup all-purpose flour

1/2 quart whipping cream at room temperature + 1/8 cup more, or as needed to finish the dish

1-1/2 cups grated white cheddar cheese (about 4 ounces)

1 tablespoon crumbled blue cheese (about 1/2 ounce) 

1 cup grated gouda cheese (about 3 ounces)

kosher salt and white pepper to taste
1/8 cup freshly grated parmesan, or to taste, for garnish
1/2 tablespoon finely chopped parsley, for garnish

shredded duck meat from your leftover roast duck

Cook pasta in boiling salted water until a little past al dente, about 10 to 11 minutes. Drain, plunge into cold water, drain again and toss with a little olive oil to prevent clumping; set aside.

Finely chop the bacon and cook over low heat until crisp. Using a slotted spoon, remove bacon, drain on paper towels and reserve. Strain the bacon fat and reserve it to finish the pasta.

Melt the butter in a medium-size sauce pan over medium heat; when the bubbles in the butter dissipate, add the flour and stir with a wooden spoon, cooking a minute or two, until just blond. Add the 1 quart cream, whisking vigorously to quickly incorporate the liquid and to prevent flour from clumping. Bring to a low simmer for a minute before adding the cheddar, blue and gouda cheeses; stir constantly until melted and smooth. (Be careful - a burned sauce will ruin the batch.) Season with salt and white pepper to taste. The sauce can be made ahead, cooled and refrigerated for up to 2 days, or frozen. Makes about 3 cups sauce. 

When ready to finish the dish, combine the 1/8 cup cream, the reserved bacon fat, and 2 cups of the cheese sauce in a large saucepan over medium-low heat, stirring frequently until combined and warmed through. Add the reserved bacon bits and fold in the cooked pasta. Reduce the heat slightly, and stir until the pasta is warmed through and thoroughly coated with sauce. Top with freshly grated Parmesan, a sprinkle of parsley, and a heap of shredded duck. Serve immediately.

[image lady gaga via facebook, recipe via tipsy pig | three squabbling asians]