I have an uncanny habit (which I believe I inherited from my father) of making most anything more complicated than it necessarily should be.
Here's how the latest incarnation of this wonderful little habit of mine played out ...
I've been meaning to make this green curry recipe ... well, basically since FOREVER. I think I originally read about it on this blog (one of my faves) -- but I can't seem to find it ... Regardless, I'm pretty sure that's how I heard about posie gets cozy in the first place.
{photo from posie gets cosy} |
That little curry recipe is pretty popular. I've also seen it floating around here (love this site) -- be sure to check out her "my red pot" flickr set for pics of the curry. We have the same pot -- in fact, I first read about Target's Chefmate enameled cast iron "holy grail" -- on not martha. I think I even commented on that particular post ...
ANYWAY. Crazy blog world -- so insular, I kinda love it. (You can sort of see how I manage to complicate things, right? My thoughts jump all over the place!)
For whatever reason (probably inspired after browsing one of these above sites), I decided to finally make the green curry recipe. So I read ALL about it (again) on not martha and again on posie gets cozy. In the aforementioned "my red pot" flickr set, I noticed that she had made chicken and dumplings:
Quick Chicken and Dumplings"> {Quick Chicken and Dumplings from Betty Crocker} |
Now, chicken and dumplings is not exactly a dish that has ever appealed to me. Nor is it something I've actually ever eaten. It sounds very American to me and with an English mother, there's a lot of "typical" American meals that have never found there way to my plate.
But for whatever reason (it may have been exceptionally dreary and chilly that day?) the chicken and dumplings looked REALLY good to me. So I decided that I'd get stuff to make that while I was at the store getting ingredients for the green curry. Fine.
Well, except ... in that particular recipe is for "quick" chicken and dumplings -- you use one of those cooked, rotisserie chickens that you buy in the grocery store. Except I didn't know when we were going to be able to eat it, because of our schedules, so I didn't want to buy a rotisserie chicken and have it just sitting around.
My solution? Roast my own whole chicken! So now I have to get stuff for THREE meals: green curry, chicken and dumplings and roasted chicken.
{Perfect Roast Chicken from Martha Stewart} |
I found this recipe while browsing around marthastewart.com, it's actually surprisingly easy. I figured I could handle it after having tackled a 15 lb turkey ...
First up in the parade of recipes was the green curry. I made it one week night -- it was awesome to come home after working 12+ hours and start deveining * shrimp! Why I thought this was a good weekday meal ... I will never know. We ended up eating really late, but the green curry was really yummy -- even Jeremy liked it, which I was a little worried about since he's not a huge curry hound like me.
We didn't tackle the roast chicken until last Saturday. I bought a 5 lb chicken (so cheap!) and planned on serving it with mashed potatoes and veggies. But of course I didn't start roasting the darn thing until some ridiculous hour, so we ate around 10:00 PM (Again! At least it was the weekend this time). The only mishaps involved me roasting the chicken upside down (whoops!), so the back was lovely and crispy -- but the chicken breast itself was super juicy (I've heard of people cooking their turkeys this way, I can understand why). Also I spent all that time fussing over the gravy (pan drippings, straining, etc.) -- only to put it in a little serving jug and COMPLETELY FORGET ABOUT IT. I saw my delicious gravy waiting for me on the kitchen counter when we came in with our plates after dinner. Oh well ... gravy with leftovers, right? ;o)
Monday night was the last stop on this little recipe journey of mine -- it ocurred to me as I was making the dumplings that since I've never had this dish, I wasn't exactly sure what the consistency was supposed to be like. I think I may have over-cooked the dumplings (they were kind of biscuit-y) -- but they were still very good. Jeremy was extremely skeptical of this dish (he hadn't ever wanted to try them before) -- I think his reservations were primarily fueled by his dislike of the word "dumpling." However, we both deciced that this particular meal was quite yummy -- and perfect comfort food for cold, rainy (or snowy!) winter days.
So there's my saga of how I wanted to make green curry and ended up making several other meals in addition to it. Also, some brief insight into the completely random way in which my mind works. Fascinating, isn't it? ;o)
* Those of you who recently had a debate with me about what exactly you're removing when you "devein" shrimp (you know who you are ...) - looks like I was wrong. And while "poop!" isn't really described in Wikipedia's definition, I think "digestive track" is much closer than my claim of "blood!" I salute you!