Thyme Out

Care to Curry?

With the country dropping into a deep freeze, it is the perfect time to share my favorite curried chicken soup recipe.  It is a meal in a bowl - veggies, carbs, and protein all in one pot.  If you need more kick, add more cayenne.  Serves 4 as an entree and six as a side. 

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Vivid green and red make this a colorful side dish for holiday dinner.  The confluence of smoky bacon, velvety feta and sweet currants play perfectly against the bitter greens.

Ingredients:

• 4 strips thick-cut smoked bacon, diced
• 1 small onion, diced
• 2 teaspoons cumin, ground
• 1/4 teaspoon cayenne, ground
• 1 teaspoon sea salt, fine
• black pepper, ground to taste
• Red Swiss Chard, 2 bunches, washed well and chopped
• 1 small can chicken broth
• 1/2 cup French feta cheese, diced or crumbled into small pieces
• 3 Tablespoons currants

Directions:

1. In heavy pan, cook bacon until fat renders. (Add a drop or two of olive oil if it sticks.)
2. Add onion.
3. Sprinkle cumin, cayenne, sea salt and pepper on onion and continue cooking until bacon is crispy.
4. Add red swiss chard and saute briefly.
5. Add chicken broth and currants. (Currants will plump up nicely.)
6. Cook with top on at low heat for 15-20 minutes.
7. Gently stir in feta so it melts slightly.

This has become one of my more popular “apps”. It delivers a little kick, (and tastes like it takes more time to prepare than it does). 

Ingredients:

12 large sea scallops (about 1 lb)
6 tbsp dark brown sugar
3/4 tbsp cayenne, ground
1/2 tbsp curry powder
12 bacon slices (about 3/4 lb)
24 wooden toothpicks

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“You don’t make the cookies?”, my mother asked appalled.

“Why would I make the cookies? I don’t have any kids.”, I replied.

“You make them and give them away”, she responded.

“But most of my friends don’t have kids either.”

“They’d still like them.” 

No they wouldn’t. The last thing my friends want in the month of December is a plate of cookies. Especially these cookies. You eat one, and you can’t stop. It starts with a small Santa Claus (the littlest cookie), before you realize it, you’ve stuffed a bell, a Christmas tree, and a ginger bread man (the largest cookie) into your mouth. They complement both coffee and wine, so you can have them for breakfast, and after dinner. Or, have one for lunch with a glass of milk. The recipe calls for a pound of lard. I know what’s in them, but I still can’t turn them down.

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When the devil’s details include cayenne, jalapeno and tabasco, you know it’s not your grandmother’s church supper recipe. Bucking all trends and fads, this retro classic is always the first to be devoured at any gathering, and these ones are dressed for the holidays with golden curry powder and bright green cilantro garnish. Behold the elegant and economical egg!

Ingredients

• 6 eggs, boiled and peeled
• 3 tablespoons mayonnaise
• 1 teaspoons curry, powder
• 1/4 teaspoon cayenne, ground
  
• 1 jalapeno, seeded and finely minced
• Tabasco, a dash or two
• sea salt, fine (to taste)
• pepper, black, ground (to taste)
• Fresh cilantro, for garnish Read the rest of this entry »