Last of the Great Auks Miso Soup, Red Curry, and Salad

The Great Auk was a beautiful, penguin-like flightless bird. You can look at a wonderful illustration by John James Audubon here. (And then you should look up Walton Ford.) So why haven't you ever seen a real life auk? I quote Wikipedia:

The last colony of Great Auks lived on Geirfuglasker (the "Great Auk Rock") off Iceland. This islet was a volcanic rock surrounded by cliffs which made it inaccessible to humans, but in 1830 the islet submerged after a volcanic eruption, and the birds moved to the nearby island of Eldey, which was accessible from a single side. When the colony was initially discovered in 1835, nearly fifty birds were present. Museums, desiring the skins of the auk for preservation and display, quickly began collecting birds from the colony. The last pair, found incubating an egg, was killed there on 3 July 1844, with Jón Brandsson and Sigurður Ísleifsson strangling the adults and Ketill Ketilsson smashing the egg with his boot.

Oy. Vey. Strangulation less likely to damage the skins? More likely to damage the psyche. Extinction: first as tragedy, then again as tragedy. (Or is the farcical return the Apocalypse?) "The last pair, found incubating an egg..." puts meteors in my dreams. Worth considering is whether the modern policy of preserving species in captivity is substantively different than preserving a species in taxidermy. Considered worth a No.

I'm in Beautiful British Columbia now. Yesterday made food for girlfriend's family. A warming night in a place cooler than I'm used to this time of year. Gf made miso soup in the afternoon.

Fermented soy, tofu, mushrooms, green onion, spinach. Yumsies. She also made salad: lettuce and parsley with lemon vinegar dressing.

And now the curry recipe. Next time we'll use more cayenne, more basil, and more red pepper. And not slice the basil leaves.

makes approx. 7 servings

INGREDIENTS:

2 1/2 c. basmati rice

1 lb. tofu

1/2 head of cauliflower, chopped

1 red bell pepper, sliced

2 handfuls little potatoes, cubed

1 red onion, diced

4 cloves garlic, minced

2 cans light coconut milk
1 handful Thai basil, sliced

4 spoonfuls curry paste

curry powder

cayenne

ground sea salt

ground black pepper

DIRECTIONS:

1. Cook the rice according to package directions.

2. In a large pot, sauté onion in oil over medium-high heat. Stir occasionally, add garlic after several minutes. Add red pepper and tofu.
3. Boil the potatoes in water. Don't cook them too long, but as soon as they're tender transfer them with a slotted spoon to the pot. Boil the cauliflower for a few minutes.
4. Add the cauliflower to the pot, then pour in the coconut milk. Add the curry paste, basil, and seasonings. Lower the heat and reduce until desired consistency.

One more thing. A few days ago we went to Palace Playland in Old Orchard Beach, ME. I've been terrified of amusement park rides my whole life, ever since I went on Rocky Mountain Railroad at Disneyland as a young child and felt like I was going to die. My uncle convinced me to go on a proper roller coaster several years later, but it must have been equally traumatizing because I've repressed all memory of it between the initial ascent and stepping off onto firm ground. But my girlfriend's giddiness got me so excited I steeled myself and rode both the Galaxi and the Power Surge. And I loved it! I've never felt so relaxed and fuzzy as I did after being spun through the air with my feet dangling.

John Dewey Curry Chili

John Dewey died June 1, 1952. Haven't read much of his work, but now that I've looked around for things to post, at some point I'd like to read Art as Experience. There's a nice summary of it over at the Stanford Encyclopedia of Philosophy.

I made this dinner for me and my parents last night. And this post ends a months-long hiatus throughout which I'm sure you were forlorn at the loss of new historically and gastronomically educational postings. I'm going to post tonight dinner, too, so I'll keep this one snappy.

makes approx. 6 servings

INGREDIENTS:

1 1/2 c. short grain brown rice (you'll need more than this, probably)

1/2 c. red lentils

1 15-oz. can red kidney beans

1 small eggplant, peeled and cubed

1 sweet potato, peeled and cubed

1 large red onion, diced

1 16-oz. can diced tomatoes

1 c. cashews

3 c. water

3 cloves garlic

1 jalapeño, diced

2 spoonfuls chili paste with garlic

curry powder

juice of 1/2 lemon

DIRECTIONS

1. Soak cashews in 1 c. water overnight.

2. Simmer rice 45 min.

3. In a large pot, sauté onion in oil for a few minutes over medium-high heat. Add eggplant and sweet potato.

4. In a blender, pureé cashews with water, garlic, and lemon juice.

5. Add 2 c. water, diced tomatoes, chili paste, and curry powder to pot. Cover and simmer for 15 min.

6. Add cashew pureé, jalapeño, and red lentils. After 10 min., add kidney beans. After another 5 min., cut heat.

If you run out of rice it might be nice to have this with some pita bread and an arugula/spinach mix.

Spring Break Curry

I'm at my parents' house in Virginia for spring break, so I won't be posting until next weekend. I left most of my work at school, so for the next few days I'll be sleeping in and lounging and trying not to let the ominous feeling in the back of my throat turn into a fever.

Mom doesn't remember where she got the recipe for this dish, but the formatting looks like Gourmet. It was good, but she was disappointed that after all the spices she threw into it it wasn't more flavorful. Also, spending an hour or more cooking dinner is apparently extraordinary. Dad made bread (yum).

 

After dinner we watched Errol Morris' Gates of Heaven, a documentary about pet cemeteries. Mom: "too slow." Dad: doesn't watch movies. Me: "an expression of the necessity of critical (animal) theory."

Mike Patton Eggplant and Potato Curry

I didn't post anything yesterday because me and the roommates went out to a pan-Asian place to "celebrate" the first day of classes. It wasn't too vegan-friendly, so the less said the better. Turns out January 27 commemorates some horrible events. Luckily, today is also Mike Patton's birthday, so this curry is in his honor. He was/is the vocalist for like 8 million influential bands. Haven't really listened to his work since high school, but still got respect. Check out his band Fantômas.

I acknowledged in an earlier post that I'm not too good at making one-pot meals. Why don't I listen to myself? This came out fine, but all of the durations and some of the measurements are approximations based on little more than hunch. And I still haven't figured out how to make thick curry.

INGREDIENTS:
1 c. rice
1 medium red onion, diced
1/2 small bulb garlic, pressed
1 large eggplant, sliced into French fry-esque strips
1 small eggplant, similarly sliced
1 1/2 lb. red potatoes, quartered
3 1/2 c. water
1 14-oz. can fire roasted diced tomatoes with green chilies
1 13.5-oz. can light coconut milk
1 small jalapeno, chopped
2 tsp. fenugreek seeds
1 tsp. garam masala
1 tsp. curry powder
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. cardamom
1/2 tsp. salt
1/4 tsp. turmeric
1/4 tsp. coriander
1/4 tsp. cayenne (90K Scoville)
1/4 c. cilantro
oil

DIRECTIONS:
1. Cook rice.
2. Fry the onion with oil in the bottom of a large stock pot. When translucent, add garlic. After a minute, add the eggplant and potato as you finish cutting. I actually added the small eggplant halfway through cooking because I panicked that the ratio was all wrong. You should probably not follow that example.
3. Add 2 c. water, cover and bring to a boil. Lower heat to medium and cook for something like 10-15 minutes.
4. Lower heat to medium-low. Add seasoning, optionally reserve half the cilantro for garnish. If it needs more water, use up to 1 1/2 c. Put the lid on leaving space for the steam to escape. Cook for 30-45 minutes, or until the eggplant is squishy and the potatoes are soft.

Bonanza Curry Soup

I came up with this recipe while on the bus back from NYC. It was a Bonanza bus, hence the name. My memory of what was in my kitchen was accurate except that there turned out not to be a can of corn. Oh well.

I might suggest using a little less curry powder than I did, but I'm keeping the recipe as is to reflect what I actually ate for dinner. Discretion is always advised when taking my culinary advice.

makes approx. 3-4 servings

INGREDIENTS:
1/2 acorn squash
1/2 c. cashews
1 medium yellow onion, diced
3 cloves garlic, chopped
1 lb. tofu, cubed
1 1/2 c. edamame, shelled
1 c. broth
2 c. water
2 tsp. curry powder
1 tsp. fenugreek seeds
1/2 tsp. chile powder
1/2 tsp. cayenne powder
1/2 tsp. salt
5 sun-dried tomatoes, julienned (sort of)
oil
Earth Balance


DIRECTIONS:
1. Preheat oven to 425F. Fill the center of half an acorn squash with cashews. Bake for 10 minutes.
2. Heat a pad of Earth Balance margarine with some canola oil in a large soup pot over medium heat. Cook the onion until translucent, then add the garlic and tofu. Let the tofu brown on the bottom, then scrape with a spatula.
3. Remove the squash from the oven. Empty the cashews into a blender. Cut off the rind of the squash and slice into chunks. Place in the blender along with broth and water. Puree until relatively smooth.
4. Add the edamame to the soup pot and cook for a few minutes. Pour the pureed cashews and squash into the pot, bring to a boil and reduce to a simmer.
5. Add the seasoning and let the soup cook for 5-10 minutes. Garnish with sun-dried tomatoes.


"I don't think of love as — in this context — as emotion bosh. I don't think of it as a weak force, but I think of love as something strong, and that organizes itself into powerful direct action."
Martin Luther King, Jr.

Leftover Vegetables and Stale Bread Curry

This one came together nicely with stuff I had lying around from previous meals. I had a beer while I was cooking, and somehow I usually get less hungry as I prepare food, so I have TONS of leftovers. Like enough for the whole block.

Also, I wasn't striving for seasoning accuracy and it turned out for the best. Heaping teaspoons all around! Turned out the carrot was less well-cooked than the potato and the parsnip, which totally surprised me. Maybe they teach you that sort of thing in culinary school?

makes approx. 5-6 servings

INGREDIENTS:
1 c. rice
1/3 loaf French bread, stale
1 medium yellow onion, diced
2 large cloves garlic, minced
1 large Bamberg potato, cubed
1/2 large parsnip, chopped
1 large carrot, chopped
stems and leaves from a bundle of beets, chopped
3 c. vegetable broth
1/2 c. nondairy milk
1 c. water
splash of beer
2 heaping tsp. curry powder
1 h. tsp. garam masala
1/2 h. tsp. chile powder
1/2 h. tsp. dried parsley
1/2 h. tsp. salt

DIRECTIONS:
1. Cook rice. (1 c. rice, 2 c. water; bring to a boil, then simmer for 45 min.)
2. I did this step the night before by accident while baking some vegetables. Break the third-loaf of bread in half lengthwise, then baste with olive oil. Stick in the oven at 400 for half an hour or so. Break into small pieces with your hands or use a food processor if you've got one.
3. Coat the bottom of a large pot with canola oil. Dice and add onion. Do a whole lot of chopping, then mince the garlic shortly before the onion is ready.
4. Add potato, parsnip, and carrot. Stir, let cook for a while. Add the beet stems but save the leaves.
5. Once things are sizzling nicely, add the vegetable broth. Bring to a boil, then lower to a simmer. Add the nondairy milk, water, beer, breadcrumbs, and seasoning. Cover and let cook until the rice is done.

I don't know if I just got lucky, but the curry was at a good place when the rice finished cooking. The carrot could have benefited from a few more minutes in the heat, but I don't mind a little crunch.

UPDATE: I took some of the leftovers to work with me for lunch, and there's still tons of it left.