|I Can't Stop!|
Jun 4th, 2004
Alright, I know I know I need to shut up, but you have no idea how good it feels to get some of these things written down and out of my head so I can stop obsessing about them!
Anyway, for dinner Wednesday night I made a sort of deconstructed version of a recipe from Kathleen Daelemans' Getting Thin and Loving Food. The original recipe was for a white curry soup with minted turkey meatballs and saffron rice. The recipe was really good but it would take too long for a weekday dinner and Jim wanted the meatballs.
So I made the meatballs (ground turkey, egg, ground ginger, garlic, chopped shallots, and a cup of chopped fresh mint) and boiled them in water. Then I turned the soup into a sauce, so I sauteed more shallots and garlic with fresh ginger and my own curry powder (cardamom, cumin, ground coriander, dry mustard, and a little bit of cayenne) adding some chicken broth after a few minutes. Then I took it off the heat and added plain fat-free yogurt until it was the desired consistency.
I served the meatballs with egg noodles, steamed cauliflower, and the white curry sauce over top. It was good, but boiling the meatballs in water made them blander than I would like. In the original recipe the meatballs are cooked in the soup so they soak up the curry spices and broth. I think I would like to try this again but cook the meatballs in a skillet with just enough chicken broth to cover. Add cardamom seeds, whole bruised garlic cloves, and unpeeled slices of ginger to broth, bring to a boil and simmer while I'm preparing the meatballs to get a bit of the spicy flavor, then add the meatballs to the broth in the skillet. I would also like to try adding some fat free or low fat evaporated milk to the curry sauce to make it a bit more creamy.
Whew, now maybe I can stop thinking about that stupid recipe! More brain space is definitely a good thing.