Experiment No. 3 continued
Hey all! It has been a very long, hot summer in AZ, and I haven’t really been on top of all my cooking and baking, even though I dream about it often. But in the last month, I think I have gotten back into the swing of things with a batch of Banana Oatmeal Chocolate Chip Cookies and a dinner party for my aunt and uncle.
I cooked up a delicious chicken curry from Guyana, a roasted vegetable salad, and an attempted souffle. Once again, the souffle didn’t work out, but I am taking it in stride. I will make one very soon and get it right, and feel much better about it. I know it is possible.
The chicken curry was fantastic. The recipe calls for lots of spices, as well as potatoes, which usually aren’t found in curry, but I definitely enjoy it. I could have definitely added more spice, but I was worried about the palates of my diners.
And the roasted vegetable salad was wonderful, as always. I love the combination of warm and cool, raw and cooked, that occurs in this dish. The salad greens, fresh veggies, and crumbled cheese get a little melty and wilty when you dump the steaming, right-out-of-the-oven roasted vegetables. While I ate a bite of this, I got a bite of sweet, roasted garlic with my vegetables and it gave the meal an accent of success. It was an excellent melding of flavors.
And for dessert, as the souffle died, I served strawberries, mascerated in the juice of an orange. The result was sweet and tangy. It gave me memories of market fresh strawberries and oranges from the school orchards. Definitely a good ending to the meal.
Once I get my toaster oven back, I will be baking up a storm here in Redlands. Keep your taste buds and smelling equipment ready and waiting.
