Ever since I discovered jars of red curry paste, coconut curry has been an often repeated dinner. Sometimes it is quick ‘n easy route of frozen veggies simmered in the curry sauce, other times it is a way to use up a varieties of veggies. Earlier this week, I was excited to see find this Roasted Veggies, Thai Style recipe on The Bitten Blog. And conveniently I had almost everything called for in the recipe (I subbed a green pepper for the red and added carrots for more color). Of course the one hour cook time meant this dish got put off a few nights, first it was planned for Thursday – but evening commitments turned that into leftover-night, then it was planned for Saturday but I when I hit the kitchen at 7:20 pm to start dinner and discovered the pan I needed to use was dirty (and the bowl I needed to use a different pan was also dirty) I pushed it back to Sunday night.
It was pretty easy, though it does take 2 pans instead of my usual one pan for either curry OR roasted veggies. But the peanut-enhanced curry sauce was quite yummy and we are totally looking forward to eating the leftovers as lunch. I think it could do with less roasting time, and possibly a time delay for adding certain veggies to the oven (shallots sooner than everything else, but maybe that is just my grocery stores gargantuan shallots). It just depends how “melty” you like your veggies I think. And yes, this is a pretty spectacularly bad photo, above-head compact florescent bulb plus high fat food equals “what is that greasy blob looking thing?”.
Thai-Style Roasted Veggies with rice from NYTimes Bitten Blog by Mark Bittman with my addition of carrots
Tonight I broiled some polenta slices topped with grated parmasan and served it along side the TNBR recipe bitter greens with cream and shallots. It was decent, but nothing amazing. However the blanching process that TNBR recommends with stronger (“more assertive”) greens like kale, turnip greens, mustard greens and collards reminded me of something that was silly to forget in the first place. If you need to use a lot of greens up-blanch them. I forgot to take the before picture so please imagine this salad spinner heaped full of greens, it wasn’t spilling over but a lid would not have fit snug against the top either. And after I blanched and spun but not yet squeezed the greens it looked like this:
Bitter Greens with cream and shallots -from The New Best Recipe but cut in half to serve 2
- 1 small bunch kale
- 1 bunch mustard greens
- 1 T. butter
- 1 shallot, diced
- 1/4 t sugar
- 1/4 t fresh thyme, chopped
- 1 T. heavy cream
- Salt & pepper
So I blanched the greens, mostly following TNBR basic blanched green recipe -prep greens by removing tough stems and roughly chop then dump the greens in boiling water for 7 minutes. Except I forgot the salt. Oops. I did the kale and mustard greens separately because I didn’t feel the mustard greens needed a full 7 minutes, I should have just dumped them in 2 minutes after the kale instead. I transferred the cooked greens into my salad spinner, and rinsed them with cold water, then filled it with enough cold water to make sure that they cooled. Then drained and spun them. After that I squeezed small handfuls of greens to further remove water. And I chopped them again. Then throw the butter in a small skillet on medium, add the shallot (and salt due to the above oops), let it soften and add the greens, tossing to coat with the butter. Then add the cream, sugar and thyme and stir so everything gets coated and let it all heat up.
I was expecting something much saucier than what resulted. I mean it tasted decent, but TNBR’s idea of making “assertive” greens mellow made them sort of non-descript to me. It felt like a lot of work for what ended up being a side dish. I suppose you could do a good portion of the work (the blanching and water squeezing) earlier but eh. Oh well, I tried it.