Two more weeks until spring and baby's it's cold outside--
and a little snow this morning!
After Christmas I pull out the few pieces I have of Mikasa Black Forest, Made In Japan, found at Goodwill years ago, along with some white bowls, a white French platter, and smaller white Spode plates and these are what I use during January, February and early March.
I introduced you to Ruth Reichel's special oatmeal in my last post but I love so many of her recipes in Ruth Reichl, My Kitchen Year.
I love everything about this book except how difficult it is to make it stay open while I'm using it. Please, publishers, give us cookbooks that will open flat!
My favorite recipe in this cookbook is Reichl's Food Cart Curry Chicken that she came up with because of her love of it sold from carts in New York City.
"The entire city smells like curry.
Passing the fourth halal chicken cart,
I can't resist.
Spicy, tangy, irresistible."
While I've never been to New York, our son lived there several years, bittersweet years, falling in love with NYC even while his first marriage fell apart. There above is the moving truck that RH rented to help him move back to Tennessee, sitting outside his apartment. Some days seem dark because you can't see the blessings ahead for you. And someday, he hopes to visit NYC again, this time our beautiful new daughter-in-law with him!
When I sent this photo to blog friend Amy, her husband immediately knew the location. Very cool address (read $$$), very cool place, NY. If I ever went I might never get into a restaurant after sampling all the amazing food sold right on the streets.
I've made this recipe three times this winter. So very good!
And such an easy meal. I prepare and marinate the chicken after breakfast and finish cooking it in minutes that night.
There are three pans on the stove.
Rice cooks first and stays warm, chicken sautés next.
I plan this meal when we've picked up organic spinach at Costco. It cooks last, in a jiffy.
Instead of the mayonnaise and Greek yogurt condiment the street carts serve with the chicken curry, I use my cucumber dip.
I'm not a fan of yogurt and I use this dip with all kinds of seafood too. (An English cucumber chopped fine, stirred into softened cream cheese, sour cream and a little mayo, chopped scallions added, some dill weed and lemon juice.)
Another of Reichl's recipes I love is her Crisp Lemony Baby Yukons. I fixed those one night with some oven-baked chicken and curried carrots from The Silver Palate Good Times Cookbook. They are delicious!
Ruth Reichl, My Kitchen Year is not just a good cookbook, it's an inspirational journal of a year of many challenges in Reichl's life. I love visiting with Ruth in her kitchen!
Before I say goodbye on this 8th day of March where snow has been causing a lot of trouble in the Northeast, a note to those who read my post on A Silver Golf Trophy and Prejudice. I did find a copy of the book Gentleman's Agreement and loved it! I added to my post, here.