Breakfast Curry

Breakfast Curry Powder

cardamom

fenugreek

coriander

cara cara orange peel

turmeric

cinnamon

star anise

ginger

Curry is so versatile. Even though it is often a one pot dish, the complexity of a good curry is unparalleled. I'm constantly trying to define what makes a good curry and refine my own in the process. In doing so I've tried a lot of different combinations of spices and ingredients; considering the seasons, current mood or how I want to highlight a main ingredient.

One result that I am happy with is my breakfast curry blend. I began by considering what spices lend itself best to the morning and what pairs well with most (Western) breakfast options. Not an attempt at "fusion", but an example of what curry is capable of and using it as a subtle addition rather than an assertive overtone of flavor.

I've since kept it on the countertop and have been finding ways to creep it into breakfast each morning.

                   

           

                      

                       

Cinnamon-Smoked Bacalao

The best part of waking up, is smoking the fish you were curing the day before (I know that had you singing in your head). That christmas morning-like anticipation that also occurs when grilling marinated meats, fermenting vegetables and braising stews. Letting the flavors permeate and the texture of flesh transform. 


This anticipation is coupled with that nervous feeling predicting potential failure after all of that work and patience. Lately I've been trying more indoor smoking techniques and all the trials have turned out successful. I found a sushi mat I got as a gift years ago, still wrapped in it's clearance-rack make-your-own-sushi kit. Once I finally thought of a real use for it, I opened it up and used it as the smoking platform for the cod.


I seasoned the cod filet generously with salt the day before. I rinsed it off this morning and wok-smoked it over applewood and vietnamese cinnamon bark for 15 minutes (it was a small filet, though I don't think smoking longer would've resulted negatively; in fact, I wish I had smoked it longer and next time I will). 


It is reminiscent of a fresh bacalao, which is an oxymoron, I know; but the over-saltiness allows it be used in similar preparations with a more delicate approach and result. 
I flaked the meat carefully by hand into fairly large chunks and have it ready in my arsenal for a quick cold appetizer or a delicious sandwich.