My Yummy Local Life











{January 5, 2014}   Bread and Wine – 1

Last year I updated you on the various bread recipes that I was making each week.  The food and family goal that we have this year is to make a new recipe every week (or so- we’re going for at least 50 such meals this year) and post it here for your viewing pleasure, along with a drink pairing.  Gary will be helping out with the menu and pair ideas as well. So without further ado, out first recipe:

Jamaican Mushroom Curry over Quinoa (paired with Domaine Chandon Blanc de Noirs)

Recipe inspired by Jamaican Goat

Ingredients:

Portabello mushrooms, 3-4, cubed

Red onion, small, sliced

Garlic, two cloves, minced

Cilantro, to taste, chopped

Allspice, ground ginger, “a heavy dash” of each

Coconut milk, one can

Red Thai curry paste, 2 Tbsp

Green onions, chopped

How to:

Brown the cubed mushrooms in oil over medium to medium high heat (medium plus). Add onion and garlic, cook until softened.  Add a splash of water to deglaze and get the tasty bits off the pan.  Add in all of the spices. Stir. Add coconut milk and curry paste. Stir again. Add salt to taste. Simmer for “a while” (about 30 minutes). Turn off the heat. Add in cilantro. Serve over quinoa or rice. Garnish with cilantro and green onions and “whatever the hell else you like.”*

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Domaine Chandon Blanc de Noirs

Champagne- because it’s a New Year. This one because it’s cheap ($13ish) and I “know it’s tasty.”

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Tasting notes:

Lisa: This curry is traditionally made with goat meat, but we were feeling vegetarian and mushrooms are a wonderful substitution for meat. The sauce has a spiciness to it, but is not burn-your-mouth hot.  The mushrooms gave a meaty texture that went well over the slight crunchiness of the quinoa. This could easily fall into the category of a wintery comfort food that warms your soul.

Gary: After pouring a glass wait 15 minutes before you start to drink it, otherwise it just tastes like fizzy concord grape juice. After 15 minutes it really “opens up” and is more pleasant to drink. It complimented the meal because the fruitiness and mild carbonation countered the spice of the curry.

* Items in direct quotes are straight from Gary’s mouth to the page. I apologize in advance if he offends any of you…

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