Captain’s Corner

There was this store in my hometown, a store-slash-pseudo-restaurant, that was frequented by us highschoolers looking for afternoon cigarettes and the others who were going for an after-school hot dog. At some point, the Captain’s Corner turned into a regular hangout, a place of comfort where friends mingled, where we found older kids to buy us smokes, and where we people-watched till the joint closed for the day and we were forced to loiter elsewhere, which was usually behind “the mall”.

The word comfort emits a different connotation for me today, and in most cases, has something to do with food. And why shouldn’t it?

 

As a kid getting home from school, I had the swingset and a backyard with a grapevine-woven fence; today, it’s a balcony with a grill and a glass of wine. In high school, it was the Captain’s Corner or a drive up and down Vernon Avenue, with anything from Pearl Jam to Biggie Smalls blaring out of the busted speakers and vibrating the windows. Now, it’s an outdoor BYOB for Happy Hour or the tunes Hubs spins on his fancy record player while I whip up something for dinner. And in college, there was certainly alcohol and pizza, but comfort meant a trip home for fresh laundry and quiet time with the family. While I’d still love to have mom do my laundry, I instead find comfort in those carefully prepared, overly luscious dinners – the ones you eat slowly, bite by bite, because they just feel like home, childhood, and all those things you want to last forever.

This is one of those meals.

Country Captain, a dish I’d never heard of until exactly 1 month ago, is the ultimate comfort dish. Though it’s Indian at heart, it’s more commonly lauded as a Southern dish, which either means I’m a fake Southerner or that it’s made in a Southern area other than North Carolina (supposedly Savannah, mainly). Plus, when you have Aunt Faye and her chicken pastry and fried chicken – do you really need anything else? I rest my case, if there was one against me…

So this country captain business – it is really somethin’. And while the cauliflower was almost enough to make me toss this recipe aside, my curiousity and love of all the other ingredients won me over. Fortunately, I not only tolerated, but I thoroughly enjoyed the cauliflower. They are perfectly crunchy, buried in the absolute best smelling made-from-scratch curry powder and crushed tomato sauce you ever did smell, and not only do those little peas in your freezer add some color, they’re juicy in a way, and they pop between your teeth. Dried cherries, as odd as it may seem, are crucial, as they rehydrate and become chewy blips of sweetness.

If you need one more reason to make this, other than all the goodness listed above and the fact that this only dirties one pot, and that it freezes like a dream (I have one serving left), how does finishing this off with a healthy slap of peanut butter sound? I’ll stop here, and I’m heading straight for the freezer…

What’s your favorite comfort food?

Country Captain with Cauliflower and Peas
Adapted from Bon Appetit, March 2010; serves 6

printable version

ingredients
spice mixture
1 1/2 t coriander or coriander seeds
1 t fennel seeds
1 t cumin or cumin seeds
1/2 t whole black peppercorns
3 whole cloves
1/4 t cardamom seeds (from 3 whole green cardamom pods)
1 1/2-inch piece cinnamon stick
1/2 t turmeric
1/4 t cayenne pepper

chicken
5 T peanut oil, divided
1 small head of cauliflower, trimmed, cut into 1-inch florets (about 4 cups)
Kosher salt
2 lbs skinless boneless chicken thighs, trimmed, cut into 1- to 2-inch pieces
1 bunch green onions, dark green and white parts chopped separately
1 T finely grated peeled fresh ginger
2 garlic cloves, minced
1 1/2 c reduced-sodium chicken broth
1 28-ounce can of crushed tomatoes with added puree
1/3 c dried Bing cherries, finely chopped
1 T smooth peanut butter
1 1/2 c frozen petite peas (9 to 10 ounces; do not thaw)
1/3 c coconut shavings (or unsweetened shredded coconut), lightly toasted

instructions
spice mixture
Place coriander, fennel seeds, cumin, black peppercorns, cloves, cardamom seeds, and cinnamon stick in small dry skillet (or, to save dishwork, in the bottom of the heavy large pot, below). Stir over medium heat until fragrant and slightly darker in color, 5 to 6 minutes. Remove from heat; cool. Finely grind spices in spice mill or in mortar with pestle. Transfer to small bowl; add turmeric and cayenne.

chicken
Heat 3 T oil in heavy large deep pot over medium-high heat. Add cauliflower florets; sprinkle with coarse kosher salt and sauté until beginning to soften and brown in spots, 6 to 7 minutes. Transfer to medium bowl.

Add remaining 2 T oil and half of chicken to same pot; sprinkle with coarse kosher salt and sauté until chicken is light brown on all sides, about 6 minutes. Transfer chicken to large bowl. Repeat with remaining chicken.

Add white parts of green onions, finely grated ginger, and minced garlic to same pot; reduce heat to medium and sauté until fragrant, about 1 minute. Add ground spice mixture; stir 15 seconds. Stir in 1 1/2 cups chicken broth and bring to boil, scraping up any browned bits. Add crushed tomatoes; reduce heat to medium-low, cover, and simmer 15 minutes. Stir in dried cherries and peanut butter; return chicken and any accumulated juices to pot. Cover and simmer 10 minutes. Add sautéed cauliflower to pot; cover and simmer until chicken is cooked through and cauliflower is tender, about 10 minutes longer. Season with coarse salt and pepper.

Add frozen peas to stew and simmer until heated through, about 5 minutes. Ladle stew into bowls. Sprinkle each serving with green onion tops and toasted coconut shavings and serve.

U2 can make soup

soup

As a result of the wonderful event that is “Spring Forward”, like most I’ve managed to begin this Sunday an hour behind. It’s almost 1 and I’m still working on coffee and am barely hungry enough to think about lunch. Fortunately breakfast consisted of cereal, so that won’t be filling my tummy for too much longer and in no time my tum will start talking to me to feed it.

In addition, it’s been raining all weekend following a lovely Friday of sun where I was of course stuck indoors at work. I apparently am destined to be inside this weekend. Good thing I was up early enough yesterday to get the grocery shopping done before the rain came down! But since I’m stuck indoors with the raining pouring outside and the house quiet except for the occasional thump of music from the upstairs neighbors, I think it’s a perfect time for – you guessed it – soup!! So don’t go too far – I have a recipe in mind that I meant to make last weekend but never got around to. If you like cauliflower this won’t disappoint. I’ll try it out and report back in a jiffy!


Alright, here it is. In about 1/2 an hour time and with the help of the new U2 album playing in the background, lunch is served. As I’m writing, the soup is already beginning to add a little coziness to the increasingly horrible rain storm. It’s practically coming down in sheets, and it’s already scared the hard to scare cat into the closet. I started the soup with a recipe and ended up with an empty fridge by using random ingredients that were begging to make their journey to my tummy through soup 🙂 I think they are happy with the result:


soup

DSC02015

 

Cauliflower-Apple soup with Roasted Red Peppers & Apple Cider Reduction
Adapted from Cooking Light magazine; serves 6

ingredients

1 cup apple cider
2 teaspoons olive oil
1 cup chopped onion
1 teaspoon Madras curry powder
1 teaspoon Five Spice powder
1 teaspoon chopped garlic
3-4 cups cauliflower florets (1 head)
4 cups low sodium chicken or veggie broth
1 cup beef broth (or 5 cups chicken/veggie – I ran out)
2 Gala apples, peeled, cored, chopped
handful of Shitake mushrooms, chopped
1/2 roasted red pepper, chopped
1/3 cup half and half
2 teaspoons fresh lemon juice
salt & pepper



instructions

  1. Bring cider to boil and reduce to 1/4 cup. Cool to room temp.
  2. Heat oil in Dutch oven and add onion. Saute 3 min; add spices & garlic and saute another minute. Add cauliflower, apples, broths, peppers, shrooms; bring to a boil. Cover, reduce heat, and simmer ~15 minutes or until cauliflower is tender.
  3. Remove from heat and cool 5 minutes. Blend with immersion blender until soup consistency. Add half and half, lemon juice, salt/pepper.
  4.  Ladle 1 cup servings into bowls. Drizzle cider reduction over top.