sauces curries

I found this recipe in an international cooking magazine and made it tweaking it ever so slightly. I hope this will make up for my past entry which wasn't too well received and I understand that and ask forgiveness of all my fellow curry afficianados. Trust me on this one, though, really. It is fantastic. I recently made it and every spice came from either the Spice House in Evanston or the one in Old Town.

Trinidadian Pork Curry

pork stew meat

cilantro (packed)

spring onions

garlic

fresh parsley, chopped

fresh thyme, chopped

allspice

black pepper

vegetable oil

ground garam masala

water

salt

cumin

habanero pepper (or more if you dare!)

In food processor combine cilantro, green onions, garlic, parsley and thyme.  Pulse to a paste.  Place in a bowl with pork and mix in allspice and black pepper.  Let sit in the fridge covered overnight.  Next day, heat vegetable oil in a deep pot on medium high heat.  While oil heats up, mix garam masala and water together in a bowl.  Add to oil (beware of splatters!).  Stir till this thickens slightly (about 3 to 4 minutes) then add pork and marinade.  Stir fry until pork loses its pinkness.  Cover and reduce heat to simmer and stew for 1 hour.  Uncover and add ground cumin, habanero chili pepper and salt.  (At this point I like to add another cup of warm water so it will be saucy but you can make it as dry as you like).  Replace lid and simmer another 45 minutes until the pork is very, very tender.  Serve with rice.

This elegant sauce showcases the earthy flavor of dried porcini mushrooms in the simplest manner possible. The reconstituted mushrooms and their soaking liquid are cooked down into a sauce that concentrates their flavor.A small amount of cream is swirled in at the last minute to enrich the earthy mushrooms. A generous dusting of parmesan in this creamy porcini mushroom pasta recipe adds a nutty flavor. Recipe from Pasta E Verdura by Jack Bishop (HarperCollinsPublishers; April 10, 1996)

Porcini Mushrooms with Cream and Parmesan

Porcini Mushrooms

Unsalted Butter

Medium Onion, minced

Salt

¼ teaspoon Freshly Ground Black Pepper

Heavy Cream

Pasta

Freshly Grated Parmesan Cheese, plus more to taste

&lt;ol&gt;&lt;li&gt;Bring 4 quarts of salted water to boil in a large pot for cooking the pasta.&lt;/li&gt;&lt;li&gt;Place the porcini mushrooms in a small bowl and cover them with 2 cups of hot water. Soak for 20 minutes. Carefully lift the mushrooms from the liquid and pick through them to remove any foreign debris. Chop the mushrooms, Strain the soaking liquid through a colander lined with paper towels. Reserve the porcini mushrooms and the strained soaking liquid separately.&lt;/li&gt;&lt;li&gt;Melt the butter in a large skillet. When the butter foams, add the onions and saute over medium heat until they are just beginning to brown around the edges, about 7 minutes. &lt;/li&gt;&lt;li&gt;Add the chopped porcini mushrooms, salt, and pepper to the pan and cook for 2 minutes. Add the porcini soaking liquid and simmer briskly until the liquid has been reduced by half, about 10 minutes. The sauce should no longer be soupy, but don&#39;t reduce the sauce so much that the pan becomes dry. &lt;/li&gt;&lt;li&gt;Stir the cream into the pan and simmer just until the sauce thickens, about 2 minutes. Taste for salt and pepper and adjust the seasonings if necessary.&lt;/li&gt;&lt;li&gt;While preparing the sauce, cook and drain the pasta. Toss the hot pasta with the mushroom sauce and &amp;frac12 cup grated Parmesan. Mix well and transfer portions to warm pasta bowls. Serve immediately with more grated cheese passed separately.&lt;/li&gt;&lt;/ol&gt;

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