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.

                   

           

                      

                       

Strawberry. Fennel. Black Pepper.

strawberry coated in a shrub of it's own juice

fennel ice cream

black pepper crumble

a solid combination of flavors for dessert

Charred Citrus

A blowtorch is, ironically, a delicate way to sear and caramelize citrus and fruits without it turning to mush. Cooked fruits could be easily horrible, but cooking with fruits is truly an amazing way to add freshness to any dish. I usually don't do much to the fruit. Imagine watermelons, mangos, blueberries, cantaloupe and the perfect orange or apple. Notice how distinct and different they are from each other. How indescribable and uniquely delicious their flavor is. No need to tamper with too often.Texture is a fun way to tamper, if you must. Juice selected fruit and set to a gel, make alginate spheres, foam it up. Staying true to its raw flavor while giving it a surprising new mouthfeel and appearance.

Here, I've torched some raw grapefruit segments and paired it with a fennel salad (thinly sliced and dressed with olive oil, lemon juice, salt & pepper). Tarragon would be a nice addition, though I didn't have any at the moment.