THE DETROIT JEWISH NEWS
COOKING
•
Spicing Up Your Cooking
INDONESIAN
VEGETABLE CURRY
This is adapted from McCor-
mick's "1986 Spices of the World
Calendar."
•
WE HAVE AMORE ICE CREAM
Also CHOLOY YISROEL ICE CREAM
Under Supervision Council of
Orthodox Rabbis
BY GLORIA KAUFER GREENE
McCormick and Co. has been
grinding and packaging spices
since 1921. Recently, McCor-
mick updated its line of bottled,
"gourmet" spices and herbs.
Each new label features a tiny,
color illustration of the whole
product, and each bottle is
foiled-sealed under the cap to
help retain freshness.
Spices are usually found grow-
ing in tropical regions of the
world, and may be seeds, buds,
fruit, flower parts, bark or roots.
Herbs, on the other hand, usu-
ally grow in temperate areas,
and are the aromatic leaves of
certain plants. Seasoning are
blends which may include
spices, herbs, salt, and dried
vegetables.
"Curry seasoning" is actually
any combination of spices and
herbs that an Indian or Pakis-
tani cook uses to flavor sauces.
(The word curry means "sauce.")
Just as there is no such thing as
a universal "tsimmes powder"
which every Jewish cook uses to
season tsimmes, there is no
single "curry powder." It is sim-
ply a matter of personal taste.
However, certain spices are
especially popular for curry, and
McCormick's experts suggest fol-
lowing certain guidelines for
combining them. They divide
the typical curry spices into
three groups: basic background
flavors (coriander, cumin, tur-
meric); blending flavors (cinna-
mon, cardamom, nutmeg,
cloves); and robust flavors
(ginger, mustard, red pepper,
white pepper).
The mixture should be based
on "background" spices, with
"blending" and "robust" spices
used sparingly (particularly the
latter group) so that they do not
overwhelm the final taste.
To prepare curry, an Indian
cook could most likely break up
whole spices, roast them, and
then grind them, before using
them in a sauce. However,
McCormick's Polly Murray, an
authority on spice cookery,
suggests making a paste by mix-
ing the pre-ground spices of
one's choosing with a couple of
tablespoons of broth or water, or
with a tablespoon of melted but-
ter or margarine combined with
a teaspoon of hot water.
Such a paste may then be
used to flavor a cream sauce or
other sauce, or stirred into the
cooking liquid for meat stew,
chicken, or perhaps vegetables.
A typical "curry" would also be
seasoned with some garlic and
onion.
Following is a recipe for "In-
donesian Vegetable Curry."
When trying a main dish curry,
serve it with some of the tradi-
tional accompaniments, such as
toasted coconut, chopped
peanuts, chopped hard-boiled
egg, minced crystallized ginger,
diced green pepper, and a
sweet-sour fruit chutney.
Friday, December 6, 1985 73
1/2 cup butter or margarine
2 tsps. ground turmeric
1 tsp. ground cumin
1/2 tsp. each garlic powder, onion
powder, ground ginger, and
ground white pepper
1 /4 tsp. each ground mustard and
ground thyme
tsp. each ground red pepper
and ground netmeg
1 bay leaf
2 tbsps. all-purpose flour
1 packet of bouillon powder
(vegetable or chicken flavor)
3 tbsps. tomato paste
11/4 cups water
To serve: Pour over steamed
broccoli, cauliflower, carrots
and zucchini
In a small saucepan, melt the
butter or margarine. Stir in all
the seasonings and the flour.
Cook over low heat for 5 min-
utes. Add the bouillon powder
and tomato paste. Mix well.
Gradually add the water, stir-
ring constantly until the sauce
thickens. Remove the bay leaf,
and serve the sauce over the
vegetables. Makes about 1% cup
sauce.
SAVORY BEEF STEW
This is adapted from McCor-
mick's booklet of low-sodium re-
cipes, and shows how a combi-
nation of herbs and seasonings
can be substituted for salt.
2 pounds lean stewing beef, cut
into cubes
.1/2 cup all-purpose flour
1 tsp. paprika
1 /4 tsp. ground black pepper
2 tbsps. vegetable oil
1 1/2 cups water
2 tsps. dried parsley leaves
1/2 tsp. dried basil leaves
1 /4 dried thyme leaves
1 /4 garlic powder
1 bay leaf
1 tbsp. tomato paste
6 carrots, peeled and quartered
3 medium potatoes, peeled and
quartered
6 small onions, peeled
Dredge the meat in a mixture
of the flour, paprika, and pep-
per. (Reserve the extra flour
mixture to thicken the sauce la-
ter.) In a large saucepan or
Dutch oven, heat the oil; then
add the dredged meat, and cook
until it is browned on all sides.
Add the 1 1/2 cups water, re-
maining seasonings and tomato
paste. Cover, bring to a simmer;
then simmer for Pk hours. Add
the vegetables, and continue
cooking, covered, for 30 minutes
KOSHER ICES & ICE CREAM
FOR ALL OCCASIONS
or until the meat and vegetables
are tender.
To thicken the sauce, add just
enough cool water to the re-
served flour mixture to make a
thin paste. Stir this into the
stew, and cook, stirring, until
the sauce thickens. Makes 8
servings; 119 mg. sodium per
serving.
WE DELIVER!
SAVINO'S ICE CREAM CO.
19051 Middlebelt — Livonia
478-8298
Take stock in America.
Buy U.S. Savings Bonds.
VEGETABLE-BEEF
SKILLET DINNER
This recipe is from my latest
cookbook, Eat Your Vegetables!
(Times Books), which I co-
authored with Nancy Baggett
and Ruth Glick.
1 pound lean ground beef
1 medium-sized onion, finely
chopped
2 garlic cloves, minced
1 15-oz. can tomato sauce
1/2 cup water
'/2 tsp. dried marjoram leaves
1 /4 tsp. salt
'/i3 tsp. black pepper, preferably
freshly ground
11/2 cups thinly sliced carrots
11/2 cups thinly sliced celery-
cabbage (or substitute Napa
or green cabbage)
2 cups diced zucchini or yellow
squash
1 cup uncooked elbow macaroni
In a very large, deep skillet
over medium-high heat, brown
the ground beef with the onion
and garlic, breaking up the
meat with a spoon. Drain off
and discard any excess fat. Stir
in the tomato sauce, water,
basil, marjoram, salt, pepper
and carrots.
Bring them mixture to a boil;
then cover the pan tightly. Re-
duce the heat, and simmer the
mixture for 5 minutes, stirring
occasionally. Add the celery-
cabbage and zucchini, and con-
tinue simmering for about 5 to 7
minutes longer or until all the
vegetables are tender but not
mushy.
Meanwhile, cook the macaroni
according to the package direc-
tions (omitting the salt, if de-
sired) until it is "al dente"
(slightly firm). Drain the maca-
roni well and set it aside. When
the meat-vegetable mixture is
cooked through, gently stir in
the macaroni. Heat, while stir-
ring gently, about 1 minute
longer; then serve.
Makes about 4 servings.
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Luncheon 11am-3pm
Hors d'oeuvres 4pm-7pm
Dinner 5pm-11pm
Friday & Saturday'til
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Cocktails'tiI 2am
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at 642-2430
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