Curry Ketchup

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I’ve mentioned a few times that my eating life practically revolves around condiments. I love them all. Mustards, ketchups, chutneys, chimichurris, mayos, butters, you name it, I love them. I look at a condiment, and immediately know what food I’m pairing it with.

I’m so excited to have discovered a new condiment for my repertoire – curry ketchup. I was “shopping” on Amazon and somehow this popped up. I had to have it. German curry ketchup!

Shortly afterwards, I was on the blog called the Daring Gourmet, and there was Kimberly’s recipe for home-made curry ketchup, of German origin.

You can imagine how excited I was. Everything home-made is so much better than what you can buy.

Best German Curry Ketchup

1 tablespoon olive oil
1/2 cup chopped yellow onion
1 small clove garlic
1 1/2 tablespoons high-quality curry powder*
1 tablespoon sweet paprika
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1 cup natural ketchup
1 tablespoon tomato paste
5 tablespoons vegetable or chicken broth
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/4 teaspoon yellow mustard
1/2 teaspoon salt
1/8 teaspoon black pepper
Pinch of ground cayenne pepper, optional

Heat the oil in a small saucepan and cook the onions just until soft and translucent. Do not brown them. Add the garlic and cook for another minute. Add the curry powder, paprika, cloves and allspice and cook for 30 seconds.


Add all remaining ingredients and bring to a simmer. Reduce the heat to medium, cover and simmer for 15 minutes, stirring occasionally.

Use an immersion blender or transfer to a blender and purée until smooth.


Let the mixture cool completely and then refrigerate for a day before using to allow time for the flavors to meld.

To use, Kimberly recommends serving the curry ketchup with prepared bratwurst (currywurst) and fries. She recommends sprinkling the brats with curry powder, just like in her photo, below, which I forgot to do.

I’m not a big French fry person, so I roasted some red potatoes instead.

This ketchup is magnificent. It’s multi-faceted, and not strong in any one way. And it’s nice and thick. I have no idea why mine isn’t as red in color as hers.

And, the ketchup is really good with the potatoes also.

I tried a bratwurst with the purchased curry ketchup, left, and my home-made version, on the right. There was truly no comparison. The purchased ketchup tasted anemic compared to home-made!

I can’t wait to make more curry ketchup, and next time I’m making a quadruple batch. Thanks for the recipe, Kimberly!

*When I want a prepared curry powder, I reach for Penzey’s sweet curry powder. To me, it’s a perfect blend when not using individual spices.

A Simple Winter Meal

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To this day, my favorite thing to do in the kitchen when deciding what to cook for dinner, on the rare occasion that I have nothing planned, is to go to my refrigerator and create a meal. Now, it actually helps to have food in the refrigerator when doing this. Even an Iron Chef can’t create a meal with no ingredients.

Today I wanted something hearty and comforting. I happened to have chicken breasts and bacon, so those two items were the inspiration for this dish.

I’ve watched my fair share of cooking shows and competitions, and if a competitor ever chooses chicken with which to participate in a challenge, it’s like an automatic loss. Chicken just doesn’t have the magic that other meats do. Chicken breasts can be moist and lovely, but they must be cooked properly. Actually I can, and I have said that about all meats. But some meat can be slightly forgiving; chicken breasts are not.

Chicken is widely available in the U.S., and it’s fairly inexpensive, so it’s quite commonly used. Even better, if you’re watching your pennies, whole chickens are extremely inexpensive and can be easily broken down into breasts, thighs, and so forth.

I’ll show you what I do sometimes with chicken breasts to ensure a perfect cook, and present them in a way that’s perfect for a comforting winter meal. This dish isn’t fancy in any way, but if you’ve been dining on frozen pizza lately, you’ll think you’re dining at a Michelin-starred restaurant. I guarantee it!

Chicken Breasts with a Bacon Cream Sauce and Sautéed Apples
to serve 2

4 thick slices bacon
Splash of olive oil, if necessary
2 chicken breasts, close to room temperature
Salt
Pepper
3 shallots, diced
1/2 teaspoon chicken demi-glace
Reduced apple cider*, or apple juice
1 teaspoon Dijon mustard
Cream, about 1/3 cup
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Sautéed Apples

To begin, dry off the bacon with paper towels, if necessary. Then dice it.

Place the bacon in a hot skillet. Add a splash of olive oil if necessary. It depends how fatty your bacon is.

Cook the bacon until browned, then using a slotted spoon, place the bacon on paper towels to drain.

If there’s too much bacon grease in the skillet, remove some and save it for other purposes.

To prepare the chicken breasts, take a sharp knife and cut along each breast horizontally, to make two breast pieces that are more uniformly thick; one will be smaller and slightly thinner than the other. Pound any part of the chicken breast slices that are slightly thicker. Season with salt and pepper.

Place two of the chicken breasts in the skillet with the hot bacon grease. If you’re concerned about uneven cooking, cook the two same-sized breast pieces together. You can always use a thermometer to make sure that the internal temperature doesn’t go over 150 degrees.

Brown on both sides, and lower the heat slightly to cook the breasts completely, although properly. Place them on a plate and cover them loosely with foil.

Add the shallots and sauté them until soft and golden.
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Meanwhile, add the demi glace to a small measuring cup or bowl and all a little water to cover. Microwave until the water is hot and whisk in the demi-glace until fully incorporated. Have this, the reduced cider (see below), the mustard, and the cream on hand.

When the shallots are golden, pour in the demi-glace mixture, add the mustard, and then pour in the cider reduction.

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Stir well and cook for a minute. Then add cream. The amount of cream you use depends on how creamy you want your sauce. I kept mine slightly thick, but you could easily add twice as much as make a cream sauce.
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Sprinkle in a little dried thyme, if using, and taste sauce for seasoning. Then add the bacon and stir in well. This just softens the bacon. If you prefer, save it to sprinkle on the top of each serving.

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For each serving, I placed the larger and smaller chicken breasts on two plates.

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I divided the bacon cream sauce between the two plates, and used steamed green beans as the side.
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Just for fun, I sautéed a few apple slices, just to enhance the apple flavor in the sauce resulting from the reduced cider. Of course, this step is not necessary, it was just a fun addition.

If you do this, just a few apple slices is all you need.

So as you can see, a very delicious and hearty meal was created with the simplest of ingredients, namely chicken, bacon, shallots, apple cider, demi-glace, and cream. Onions could be substituted for the shallots, and broth could be substituted for the demi-glace. In the case of the apple cider, which in my case my hard cider, I have never come across a family that didn’t have some kind of apple juice in their refrigerator!

* A reduction, no matter what kind of liquid it is, is just that – a reduction of volume. Through a light simmer, you gently evaporate the liquid, which thickens it, and also creates a more concentrated flavor. Then it can be incorporated in a sauce, a vinaigrette, or a soup. It’s a simple technique, and one you should know.

I used a cider from Normandie which was a present from my mother; we happened to have about 2 cups leftover that would have gone flat. The Normandie region in France is famous for their apple-based booze, like Calvados.

From the 2 cups of cider, I ended up with about 1/4 cup of reduced cider, perfect to add to the above cream sauce.

Aillade Toulousaine

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A while back when I was making the beet ravioli out of the cookbook Mange Tout, by Bruno Loubet, I checked out the other recipes that I had bookmarked. And this recipe really popped out at me, even though it’s not a dish per se, but a sauce.

Actually, this sauce is not really a pesto or a gremolata, and Mr. Loubet suggests serving it with roasted lamb. He unfortunately doesn’t give any history on this sauce, although from the name you can guess garlic and perhaps Toulouse?!!

I was quite intrigued by the ingredients – essentially walnuts, garlic, and herbs.

It’s not the prettiest sauce, but that will be forgiven as soon as you taste it. I made it to top a filet of salmon, but I can see myself spreading this stuff on just about everything.
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One note: If you’re not fond of fresh garlic, cut the amount in half.

Aillade Toulousaine
from Mange Tout

100 grams walnuts
6 large garlic cloves
1/2 sage leaf
1 teaspoon whole-grain mustard
2 tablespoons water
100 milliliters walnut oil
3 tablespoons vegetable oil (I used olive oil)
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped chives
Salt
Black pepper
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Begin by placing the walnuts, garlic, and half of sage leaf in a food processor. Process until the mixture is smooth.
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I honestly didn’t taste the sage because of the strong garlic flavor of this sauce, so I’d recommend using a whole sage leaf. My sage was still alive and thriving outside, but I’m also wondering if the flavor was subdued slightly being that it’s January.
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Add the mustard and water, then drizzle in the walnut and vegetable oils while the machine is on.
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Once fully processed and saucy smooth, pulse in the parsley and chives.
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I didn’t season the sauce until I tasted it. It definitely needed salt. I passed on the pepper.

I pan-fried the salmon in butter, and seasoned it well with salt and pepper. Then I placed the salmon over a bed of lightly-dressed lettuces.
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Then came the sauce. It’s very fragrant of garlic and walnuts, and it just fabulous with the salmon. I can’t wait to have it with beef or lamb.
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Heck, I could have this on roast chicken as well.
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Whatever you serve this room-temperature sauce with, have extra on hand. You will need it!
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Mustardy Veal

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Veal is not a meat purchased by everyone, and I hope nobody thinks I haven’t a conscience. It’s just that if I actually focused on the whole idea of killing animals for human consumption, I wouldn’t eat meat at all. I of course believe in the most humane procedures in killing animals, but then, I could also argue that killing animals isn’t humane at all. So I really try not to think about it.

This veal was actually at my market today when I was shopping, and it’s something that rarely shows up, much like lamb, so I grabbed it. If this helps, I haven’t actually had veal in years. But I remembered a simple recipe that I used to make ages ago on the grill. It takes minutes to prepare, which made it perfect for when I worked full time.

There are two ingredients in this veal recipe besides the veal – butter and Dijon mustard. That’s it. You simply make a mustard butter, and then let it melt on top of the grilled veal. Easy and fast for summer grilling inside or out!

Veal Scallopini with Mustard Butter

2 teaspoons butter
1 teaspoon Dijon mustard
Veal scallops, I had 7
Olive oil
Salt
A few grindings of black pepper

First, make the mustard butter. I used twice as much butter as mustard, but this is up to you.

Place the butter and mustard in a small bowl.
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Beat the two until smooth. Then chill in the refrigerator, although this is optional. Another option is to make a roll of butter, much like you do with a compound butter, wrapped in plastic. Then it can simply be sliced after being refrigerated. I just made such a small amount that this wasn’t necessary.

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When you are ready to cook the veal, have it close to room temperature. Then dry it off on paper towels.
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Pour a little olive oil on a dinner plate, place the veal on top, then drizzle a little more oil. Season with salt and pepper.
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The veal will take 2 minutes to cook, so also have your mustard butter soft enough to scoop up. Also have your vegetables hot and ready to eat.

Heat up a grill over high heat. You can use a grill outside as well, but I wouldn’t waste the time it takes to prepare charcoal. These just take so little time it’s also not worth using the charcoal.

Place some of the scallops on the hot grill, being careful not to crowd them.
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Cook for barely a minute, then flip them, and cook for another minute.
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Serve the veal scallops topped with a scoop of the mustard butter, and let it melt away.


As an afterthought, I also sprinkled some chives over the veal. Basil would be good as well.

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This simple veal dish is as delicious as I remember it. Just make sure to not overcook the veal.

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