Green Curry AND Fancy Tuna Salad
Cans are cool!
Happy December!Â
I hope you had a wonderful time last week! I kept myself busy spatchcocking, demi-glacing, casseroling, deviling, and so on. This week, much less so. While highly satisfying and meditative, a marathon of from-scratch cooking can sometimes elicit a "what's for dinner?" conundrum.
I don't have all of the answers, but I do know that it's perfectly respectable to use cans, jars, and tins as a detour to a homemade dinner. Today, I am sharing two items I like to keep in my orbit for situations such as this. Let's call them party starters. I hope these bring a peaceful feeling to your kitchen this month.
Party Starter #1: Maesri Green Curry Paste
As you may have guessed, this paste makes a great green curry. I loosely follow the recipe on the back of the can because I'm not one to argue with the experts. It's spicy!
To make a green curry with vegetables, heat about three tablespoons of curry paste with â…“ of a can of full-fat coconut milk until simmering, stirring to combine. Add a pile of vegetables* and season with a few shakes of fish sauce (or salt!). Add the remaining coconut milk, and simmer until the vegetables are tender-crisp. Garnish with fresh basil and serve over rice!Â
*Your vegetable pile should equal about 1.5-2 pounds of produce. I like to use plenty of greens, sliced carrots, sliced baby bok choy, and green beans. If you're a chicken person, you could substitute a portion of that total with chicken!Â
Party Starter #2: Conservas de Cambados White Tuna in Olive Oil
If you're able, splurge on tuna. Using a can of above-average seafood is a low-risk, high-reward decision. For sustainability's sake, look for pole or line-caught tuna, always packed in olive oil, because water is boring.
For a fancy tuna salad, mix one tin of tuna with one can of drained and rinsed chickpeas in a salad bowl. Add sliced red onion and sliced jalapeño peppers, and season with sherry vinegar, salt, and pepper. Toss with lots of fresh greens and call it a day.
Balance your acid and fat. A traditional vinaigrette uses a ratio of 1 part vinegar to 3 parts oil. I am my own person (and so are you), and I usually lean a little heavier on the acid, depending on my ingredients. Experiment! Because our fancy tuna is packed in olive oil, you might not need to introduce too much additional fat to achieve a nice balance.Â
THANKSGIVING RECAPÂ
A big thank you to Victoria for sharing a turkey recipe collection from a group of talented young chefs in Millboro, VA.
GIVING TUESDAY THURSDAY
The Food Education Fund (FEF) is a nonprofit that works hand-in-hand with NYC's culinary-focused public high schools to empower the next generation of culinary leaders through scholarships, internship opportunities, and career mentorship. I've had the honor of working with the organization as an Associate Board Member, supporting the execution of various programs for the many brilliant students.Â
I know many of us are tight this year, but if you have extra cash to spare, please consider donating here. If you are interested in volunteering with FEF in the future, let me know, and I will keep you updated!
'TIS THE SEASON
If you're looking for a present for a friend, consider gifting an annual subscription to Food Star! You can schedule the e-gift to deliver on the date/holiday of your choice, and you'll be supporting little ol' me!
THANKS FOR THE PICS
I'll end this edition by saying how very grateful I am for the photos of your cooking! I love to see both the Food Star and non-Food Star recipes coming alive in your kitchen. Lots of love!