Good morning! Today we have for you:
Tomatoes and corn (with coconut chicken curry)
Where I live (Montreal), back to school season is referred to as “la rentrée.” My passable French translates that to “the re-entry,” which is exactly what this part of the year feels like. After floating through the blue skies and laid-back vibes of summer and its holidays, I’m now being called in for a landing, sucked in by the gravitational pull of work and fall’s general busyness. (I’ve also burned through my exploration fuel, a.k.a. vacation days.) But I’m going to resist re-entry anyway, particularly in my cooking. This new Ali Slagle recipe for coconut chicken curry with tomatoes and corn is the perfect “I see you, fall, but let’s take it easy” recipe: a silky base made of garlic, onion, ginger, curry powder and coconut milk made substantial with boneless, skinless chicken thighs. I’m focused, as you might guess, on the “tomatoes and corn” part, because I’m going all thrusters in on dishes that highlight summer’s produce until it disappears from the stores. Houston, we have dinner. Featured Recipe Coconut Chicken Curry With Tomatoes and CornMore recipes for my fellow summer holdoutsShrimp peperonata: This tangy Sheela Prakash dish calls for three medium red, yellow or orange bell peppers, or a combination. I will most certainly be using a combination, because the peppers at the market right now are so colorful and shiny and irresistible. Serve this with your favorite loaf of bread or Sheela’s no-stir polenta. Miyan masara (corn soup): A bowl of golden goodness from the chef Michael Elégbèdé, of the Lagos and New York-based dinner series Ìtàn, adapted by Yewande Komolafe. “It begins with a cob-infused stock,” Yewande writes in the headnote, “then the kernels are lightly sautéed with onions, garlic and chile, as the stock is added and simmered. Maishanu, a type of clarified butter made from fresh cow milk, is a nod to the region’s nomadic, pastoral Fulani communities of the region, but the ghee here steps in.” My plan is to make a double batch and stash half in the freezer. Miso tomato toasts with shichimi togarashi: Inspired by Kevin Pang’s no-recipe recipe he shared for beans on toast, I’ve been leaning into all sorts of “fresh things on good bread” dinners. This dish from Yotam Ottolenghi looks both elegant and fun: “These toasts are bruschetta, pan con tomate and panzanella all rolled into one — with extra savory depth from miso and the Japanese spice blend shichimi togarashi.” Yes, please. Also, use your shichimi togarashi to make these maple-soy pork chops from Eric Kim, or add it to your homemade furikake (more on that below). For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
And before you goIn a moment of self-promotion, allow me to share with you this recipe for furikake, which I adapted from the chef Sheldon Simeon’s “Cook Real Hawai‘i” (an absolutely outstanding cookbook, by the way). I use this recipe to make my own furikake all the time. Not because the store-bought ones are bad — very much the opposite, those are delicious — but because I love playing mad scientist and concocting my own blends, adding in ranch seasoning mix, crushed fried shallots, blitzed kale chips, gochugaru or shichimi togarashi. Before summer ends, do yourself a favor and sprinkle furikake onto sliced tomatoes, with or without a little soy sauce. Amazing, right?
Thanks for reading!
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