By Mary Frederiksen, AKA The Happy Cooker
(Editor’s Note: These recipes were first published in the High Desert Wine Explorers Newsletter in July, 1998)
I do love the taste of curry. It is not a spice I grew up with, so when I first tasted it in dishes, it intrigued and delighted me. The standard curry powder or paste usually contains a number of spices: coriander, turmeric, cumin, fenugreek and chili peppers. But depending on the region and recipe, it can also contain garlic, ginger, fennel seed, caraway seed, cinnamon, clove, mustard seed, cardamom, nutmeg and/or black pepper.
Many cultures and regions of the world use curry in their dishes and all of them are delicious and fascinating. The following two recipes use curry powder and though they are markedly different in the final product, you can still taste the curry influence.
BLACK OLIVE CANAPES
1 and ½ cups of black olives, minced
½ cup mayonnaise
2 tablespoons minced onion
½ teaspoon curry powder
1 cup cheddar cheese, grated
1 baguette of crusty French bread
Preheat broiler to 500 degrees. In a medium bowl, combine the first five ingredients. Cut bread in half lengthwise and spread the mixture on the cut surfaces. Broil the bread until the spread is bubbly and golden in color, about 3 minutes. Remove from the oven and slice into serving size pieces. Enjoy!
CRUNCHY CURRIED COLE SLAW
One 10-ounce package of frozen green peas
1 and ½ cups of red cabbage, shredded
1 and ½ cups of green cabbage, shredded
¼ cup of sliced green onion
¼ cup sour cream
¼ cup mayonnaise
1 teaspoon curry powder
¼ teaspoon salt
Dash of pepper
1 teaspoon of Dijon mustard
1 teaspoon of red wine vinegar
¾ cup Spanish peanuts
In a large bowl, combine peas, cabbages and onion.
In a separate bowl, whisk together all the dressing ingredients except the peanuts. Combine with the vegetables, toss well and chill at least 3 hours or overnight. Garnish with peanuts at serving time. Enjoy!