Full-Bellied

It's been so cold, and I've been cooking and cooking, and eating even more. From the past two weeks:

1) Brunch at the Copper Hog, where the Serrano Ham Eggs Benedict cast a spell upon Joel and I. As a prelude to our breakfast, we were first brought a small nest of out-of-this-world donuts, warm and fresh, and sprinkled with cinnamon and sugar.

2) The latest post on Orangette, which finally gave me an excuse to explore the meat selection at Old World Deli. Bringing home a slab of prosciutto made me feel delightfully European.

3) This amazing soup. After two bowlfuls, Crystal and I finally got around to making homemade butter, and nearly finished an entire baguette.

4) Cacio e Pepe, from a recipe in the January 2010 Cook's Illustrated - and also immortalized here. My first attempt was a little soupy, so halving the recipe didn't work out too well, but I fully intend to conquer and perfect it.

5) Chicken Enchilada soup from Torre Caffe - my longstanding Thursday lunch ritual.

6) The best thing I've cooked all year: Curry with Roasted Vegetables. Joel and I have had it for dinner three times in two weeks, and Wednesdays around here are now known as "Curry Night." I originally made this Tempeh Curry, but was underwhelmed by the tempeh. The second time around I went straight for roasted cauliflower and butternut squash and added potatoes to those two tonight: a curry holy trinity.

Curry with Roasted Vegetables

(adapted from 101 Cookbooks' Tempeh Curry Recipe)

Roasted veggies of your choice*

1 Tbs. unsalted butter

2 Tbs. extra virgin olive oil

1 medium yellow onion, peeled and chopped

1 tsp. whole cumin seeds

1 tsp. curry powder

1/4 tsp. turmeric

1/2 tsp. cayenne pepper

1 can (14.5 oz) diced tomatoes

3/4 c water

large spoonful of yogurt

Melt butter and olive oil in a large skillet, then add onion and a bit of salt and saute for a few minutes. Stir in cumin seeds, curry powder, turmeric and cayenne, then add tomatoes, water and yogurt. Remove from heat and, working in batches, blend in a blender or food processor. At this point, I pour the pureed curry sauce back into the skillet, add the roasted veggies, and heat through. Serve over jasmine rice with raw minced garlic on top.

*Smallish potatoes, butternut squash and cauliflower do well thrown together at 400 degrees for 40 minutes.