Monday, July 7, 2014

A passage to India

I'm not much on semi-prepared foods -- stuff like Ragu spaghetti sauce.  I have always figured if you're going to make good spaghetti you need to make your own sauce, and my record is clear: I've never used a jar of that stuff in my life.

But that's Italian, my adopted heritage cuisine.  When it comes to other, more exotic ethnicities I'm open to all the help I can get.  I've recently started buying Indian simmer sauces and find them an easy way to get dinner on the table with a minimum of work.  (Even though I think the name "simmer sauce" is way too marketing-adorable for ordinary people to utter.)

Take the skin off a pack of chicken thighs, brown them (optional, I guess), then pour the sauce over.  I had some fresh ginger, so I minced up a good chunk of it and added it for more pep.  It simmered for a half hour or so, then I added cauliflower, ubiquitous on Indian menus.  Made plain white rice in the rice cooker.

The best part was what happened to the cauliflower -- bright delicate orange on the flowers, paler gold on the stalks.  I don't know what a real Indian would think of this dish but we give it an A for fast, easy and good.

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