Curry some flavor

It was a frigid night in January, and the bright lights of a two-story Burger King shone down on a nearly deserted Empire Boulevard. But not too far away, the fogged windows of a steamy little establishment beckoned to passers-by. The Food Sermon, the tiny, counter-only situation I made a pilgrimage to that evening, serves a small but well-received array of curries and roti and goat. It was their vegetable rice bowl that inspired this — I'll say it — much better adaptation that's totally doable at home. 

Coconut Ginger Veggie Bowl

• Olive oil
• 1 medium yellow onion, mince one half and slice the other
• 2-inch chunk of ginger, minced 
• 3 cloves of garlic, minced
• 1 can of unsweetened coconut milk
• A pinch of chili powder
• A dash of cayenne 
• Several drops of chili oil (optional) 
• 1/2 tsp ground ginger 
• 2 tsp curry powder 
• 1 tsp agave nectar 
• A dash of salt 
• 1 small head of broccoli, broken into florets 
• 2 sweet potatoes, diced 
• 2 cups of fresh green beans, trimmed
• 1 can of red kidney beans
• 1 small bunch of kale, washed and torn
• 4 cups cooked brown rice 
• Salt 
• Black pepper

For the sauce: 

Heat 1 tbsp of olive oil in a two-quart saucepan, then add the minced onion and cook just a few minutes until translucent. Add the minced ginger and half of the garlic. Cook for thirty seconds, then pour in can of coconut milk. Stir in chili powder, chili oil, cayenne, ground ginger, and curry power. Add agave and a dash of salt. Bring to a strong simmer for five minutes, then turn down to low until ready to serve.

For the bowl: 

Preheat oven to 400 degrees. Toss diced sweet potatoes and a few teaspoons of olive oil in a large bowl until coated. Spread potatoes in a single layer on a cookie sheet and season well with salt and pepper. Roast for 25-30 minutes (or until brown and crisp), flipping them over halfway through.

Meanwhile, heat 2 tbsp of olive oil in a large cast-iron skillet over medium. Add the sliced onion and cook for a few minutes until translucent. Add garlic and cook for 30 seconds more before adding the broccoli and green beans. Season with salt and pepper, and cook for 8 minutes. Add beans and kale and cook until all vegetables are tender and kale is wilted.

When ready to serve, divide rice between four bowls and add the potatoes and vegetables. Be sure to spoon a generous amount of the sauce over each bowl as the rice will soak up a lot of it. 

Olive your cake, please

Should a blizzard strike your city, stay inside. Sip coffee. Don't talk to strangers. But to ensure you don't miss out on that Saturday-morning-pastry routine, make a simple loaf of something none-too-sweet, like East Village espresso counter Abraço's beloved olive oil cake. 

Abraço's Olive Oil Cake

Recipe dug up + shared by Lingered Upon

• 1 1/2 cups all-purpose, unbleached flour
• 1 cup sugar
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 3/4 cup whole or soy milk 
• 1/2 cup extra-virgin olive oil 
• 2 tsp finely grated orange peel 

Preheat oven to 325 degrees. Coat a 9x3x5 loaf pan with oil and flour. In a medium-sized bowl, whisk the first five (dry) ingredients together. In a separate bowl, whisk together the eggs, milk, olive oil, and orange peel until blended. Gradually whisk the liquids into the dry mixture just until combined. Pour batter into the prepared pan and bake for 45-60 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 20 minutes before serving, ideally alongside a cup of coffee. 

Khao Sort-Of

Full disclosure: I have never truly eaten khao soi. That is, I have not have the pleasure of slurping down an authentic bowl of the Northern Thai curry noodle dish. This rendition is adapted from a Bon Appetit recipe, and altered based on menu descriptions, ingredient lists, and Instagram images I found while searching for more information about this sassy soup. I have zero clue whether this tastes like the *real deal*, but I can tell you that it's delicious and simple to make. 

Curry. Ginger. Chili pepper. Cilantro and lime. If you're a fan of this flavor combo, it's worth a shot. 

Vegetarian Khao Soi (kinda)

For the paste:

• 4 large dried guajillo chiles, stemmed, halved, and seeded
• 2 medium shallots, peeled and halved
• 8 cloves garlic
• 1, 2-inch piece ginger, peeled and sliced
• 1/4 cup cilantro stems, chopped
• 1 tbsp ground coriander
• 1 tbsp ground turmeric
• 1 tsp curry powder 

For the soup: 

• 2 tbsp vegetable oil
• 1, 14 oz. can unsweetened coconut milk
• 3 cups low-sodium vegetable stock
• 1 lb. Chinese egg noodles
• 3 tbsp veggie fish sauce
• 1 tbsp (packed) brown sugar
• salt
• Serve with: sliced red onion, bean sprouts, cilantro sprigs, chili oil, crispy noodles, and lime wedges

Boil water in a small saucepan. Remove from heat and add dried chiles. Let soak until softened, 25–30 minutes. When soft, drain chiles, but save the soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 tbsp. soaking liquid in a food processor or blender, adding more soaking liquid a tablespoon at a time, if needed, until smooth.

Heat oil in a large heavy pot over medium heat. Add paste and cook, stirring constantly, until slightly darkened, ~10 minutes. Add coconut milk and stock and bring to a boil. Reduce heat and simmer about 20–25 minutes. Meanwhile, cook noodles according to package directions. Once soup has simmered, add 3 tbsp. of fish sauce and brown sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.

Cure me

"Someone's in a salty mood," my Delawarean friend would say that summer we shared an apartment in Vermont. I'd often enter the room emanating less-than-cheerful vibes, and she and our honorary third roommate would force me to laugh against my will.

Since that summer, the phrase has stuck with me. Walking through avenues-turned-wind-tunnels on my way to work, I frequently find myself in the saltiest of states. Luckily, I'm a sodium junkie and can usually lick my way out. 

This soup is, unfathomably, saltier than I. Cured Spanish chorizo and salt-soaked black beans are saved by fresh, steam-wilted kale. 

Black Bean, Kale, & Chorizo Soup

• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 Tbsp olive oil 
• 3 links cured chorizo 
• 1 small bunch kale, stems removed and torn into pieces
• 1 14 oz. can black beans 
• 1 cube chicken bouillon
• 1 tsp tomato paste
• 2 cups water 
• 1/2 tsp black pepper
• 1/4 tsp chili powder
• 1/4 tsp cumin 

Heat olive oil in a pot or large saucepan over medium heat. Add onion and cook three minutes. Add garlic and chorizo and cook five minutes more, until onions are translucent and chorizo is beginning to brown. Add kale and cook until wilted, about three minutes. Pour in black beans with their liquid, and add bouillon, tomato paste, water and spices. Stir to combine and bring to a simmer. Cook for 30 minutes, until flavors are well-combined. 

For the sodium conscious, use sodium-reduced black beans and bouillon.