Day 2: Eating Local, Eating Smokra – Jina’s Curry Recipe

Confession: my designated Day 2 of Rick’s Picks eating local challenge did not go as planned. I spied some gorgeous baby eggplant at Saturday’s Grand Army Plaza Greenmarket on my way to work the pickle stand. Tasty fried things were still on the brain after last Friday’s blog about fried pickles, and so was Japanese food which I’ve been craving for weeks. So when I saw the eggplant, I immediately thought tempura. They were the perfect size and texture. I like tempura green beans too, and with the Rick’s Picks pickle challenge on the horizon…Windy City Wasabeans were THE perfect substitute. Done.

Unfortuately, I forgot to take a jar of the Wasabeans after closing the market stand. I was exhausted after a long day, so trying to procure a jar of Wasabeans was out of the question. I’d have to make do with the pickles in my fridge. Like the 1/2 jar of Smokra staring at me from my little pickle posse.

Food emergencies have yielded some fine dishes, I reminded myself as I rummaged through my cupboards. Eggplant, Smokra and a handful of pantry staples could easily become a nice curry. Plus, the day had turned dreary, so a curry sounded right. I had some canned chickpeas and coconut milk as well as the “holy flavor trinity” that I always have on hand - onions, garlic, and ginger - and a huge bag of spices. (Cooking tip: keeping your spices in the fridge will make them stay fresher longer. I also throw away spices over a year old except whole spices).

Spices: turmeric, curry powder, coriander, cumin and bay leaves

Here’s my recipe for a simple, satisfying and fast Smokra curry. The tangy Smokra balances the creaminess of the coconut milk and preempts the need to add lime juice or another acidic ingredient. I’m happy to report the Smokra stayed nice and firm even with a good 30 minute simmer. The curry came out to be so good, a happy surprise. The bonus: I have enough leftovers for 3 meals that will get better over time.

Cheers,

Jina

Smokra and Eggplant Curry

Ingredients:

1/2 jar Smokra, cut into 1? pieces

1 lb. baby eggplant, cut into 1? cubes

3 cloves garlic, minced or through a press

1? piece ginger, minced

1 large onion, chopped

canola oil for frying

1/2 heaping teaspoon turmeric, coriander, curry powder, cumin

2 bay leaves

1/2 can coconut milk

1 cup chicken or veggie broth

salt and crushed chile pepper to taste

Heat oil in a large fry pan (I used a 12? cast iron skillet) over medium-high heat. Saute chopped onions until brown at edges; add eggplant. Saute eggplant and onions until eggplant becomes soft and releases juices and onions become golden brown. Add ginger and garlic and saute for a few minutes. Add spices, bay leaves, salt and chiles to taste. Mix well and add the broth to loosen browned bits that are stuck to bottom of pan. Add the cut Smokra and cook until liquid is almost absorbed. Add coconut milk to your liking. I like lots of coconut milk, so I added a bit more than 1 cup. Lower the heat to medium and half-cover with lid. Simmer for about 30 minutes, checking every now and then and to give the curry a good stir. Taste and adjust seasonings. Serve piping hot over rice, couscous or quinoa. Add a bit of chopped basil (shown above) or cilantro for freshness. Enjoy!

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Day 3: Doug’s Easy Smokra Stir-Fry

Call me a fair weather fan but tumultuous rain obliterated my drive to head to the USQ greenmarket and pick up some fresh vegetables.  So I was left to play that game I like to play for dinner called what can I get rid of in my fridge simulataneously transforming it into a really delicious dish (ed. note I have to think of a catchier name for that).  So on this edition of WCIGROIMYFSTIIARDD (see before).  I started with brussel sprouts I’ve been meaning to do something with.  That something was obviously steam them and then cover them in butter, bacon, and thyme.  Now as delicious as that is, it’s hardly a meal so I whipped up a quick side of an old standard of mine in the early Rick’s Picks days.  I call it Easy Smokra Stir-fry.  The great thing about a stir-fry is you can mold it to whatever vegetables are in season or easily available in your fridge.  In this case I went with some orange and yellow bell peppers, yellow onion, heirloom tomato, button mushrooms and of course the incredibly delicious Smokra.  The smokra is so useful because it not only has strong flavors with its smoky notes but easily melds in and complements the other flavors of the vegetables.  Add some white rice to this and you have yourself a filling and easy meal.

I write to this you the Internet satisfied on all levels.

Steamed Brussel Sprouts with Thyme

1 lb Brussel sprouts trimmed and halved
1.5 tbsp butter
1 tsp thyme
bacon to taste (i recommend making it crispy so it can be crumbled over at the end for presentation)

Steam the brussel sprouts over boiling water for about 6 minutes or until they become bright green and tender then toss in a bowl with butter and thyme letting the butter melt and spread evenly.  Crumble bacon and serve.

Easy Smokra Stir-fry

Saute all of your vegetables and as much Smokra as your little heart desires in the pan you just made the bacon in with some of the leftover bacon fat (delicious).  Then serve over the rice of your choice.

I didn’t say any of this was hard, but it sure is tasty.

Bacon courtesy of Wilklow Orchards
Butter courtesy of Ronnybrook
Vegetables from Keith’s Farm

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