The Ardent Epicure

An Ode to the Pleasures of Food

Guest Post- Spicie Foodie 
with  An Epiphany of the Senses


We have a special guest here today on The Ardent Epicure...
Please join us in welcoming our most lovely friend Nancy. Nancy is
the author of Spicie Foodie the blog as well as her new cookbook
An Epiphany of the Senses. She will be sharing with us today one of
the beautiful recipes featured in her cookbook and tell us a little bit more
about the book itself...so sit back and enjoy~ 


First I would like to thank Alisha and the Ardent Epicure team for hosting me and for all of the support and friendship they have always given me, Thank you guys.

My name is Nancy but perhaps better known as Spicie Foodie. My cookbook, An Epiphany of the Senses, was just released and it is so great to be able to share it with everyone. I poured all of my heart and soul into my cookbook and I do hope that you will all see the passion behind it. I am a self taught cook and  foodie blogger chronicling all of my kitchen adventures on my blog, Spicie Foodie. 

The book is a 64 page, 7.5' wide × 7.5' tall, Full color, paperback book is filled with the scents and flavors of my kitchen and my adventures into the culinary world. The recipes are healthy and bursting with delicious flavours, aromas and exotic spices. The recipes in the book have resulted in an eclectic collection that is guaranteed to awaken your senses, and is perfect both for the seasoned cook and the novice foodie. I hope you will all stop by and purchase your copy very soon. 


An Epiphany of the Senses


Indian Curry - an epiphany of the senses
One of my favorite things in the world is curry, both making it and of course eating it. I love different types from many different countries like India, Pakistan, Sri Lanka, Burma, Thailand and Japan. Which did I miss?, well these are just the one's I've tasted so far. My favorite curries are Indian curries. Why?, because of the complexity and mélange of all the different tastes, textures, sounds, smells, and colors.

Often times you will hear a Chef or passionate foodie describe food or eating a truly delicious meal as an awakening of the senses. For me the awakening came with this curry.

Touch~ the roughness of the cloves,cumin,cardamom,pepper corns and fennel,the ridges of the bay leaves, the silky velvety touch of cinnamon,turmeric and nutmeg.
Sound~the pestle pounding and grinding the spices against the mortar, the oil gently popping as the ingredients cook.
Smell~the individual aromas of the freshly ground spices as they gently meld together.
Sight~the intriguing color palette, the simmering brilliant red sauce as it turns a creamy red when adding the creamy coconut milk.
Taste~ you take the first bite; a burst of flavors. You can taste coconut,a bit of sweetness, you feel like your are tasting all the ingredients individually and at the same time all together. Then; the spiciness it's the last tingling sensation at the back of your tongue.

Today I would like to share a delicious Indian chicken curry recipe that is not difficult to make. (In a previous post I gave you my recipe for freshly ground Garam Masala, or you use what you have.) The recipe makes a big portion for 3 to 4 people.

Your ingredients:
1 lb. (500 grams) chicken breast,bite sizes
1 red onion,chopped
4 garlic cloves (1 tbsp. minced)
2 tbsp. fresh ginger finely chopped(1/2tsp ground)
1 chicken bouillon cube
1/2 cup warm water Or chicken stock
2 tbsp. Garam Masala*
2 tsp. whole coriander seed (1 tsp ground)
2 tsp. cumin seed(1 1/2 tbs. ground)
1 tsp. Turmeric powder (aka curcuma)
1 tsp. salt
1 tsp. hot chili/cayenne powder *
1 can stewed tomatoes (14 oz. or 400grams)
Coconut milk 1 2/3 cups ( 13.5 oz. or 400 ml)

* to start with and you can adjust to your liking as you go*
1. In a large pan add a couple of spoonfuls of vegetable oil, once it's warm add the chicken and saute until it's cooked. Next add red onions and cook for about 5 minutes or until it has become soft, then add minced garlic and ginger cook for 2 minutes. Add all of the spices to the pan, and stir continuously for about 3 minutes, the spices will release their aroma.
2. Make sure the stewed tomatoes are in small pieces, then add them to the pan,combine thoroughly. If using bouillon cube dilute it in the water and add it to the chicken and spices, or just add the chicken stock. Stir the mixture and cook for another 5 minutes, then reduce heat, and add the coconut milk. Under low heat cover and let it cook for another 10 minutes.
3. Almost finished, taste your curry, does it need a bit more salt or more spices? I always double the spices and triple the chili given above, because I like my curry very fragrant and spicy. But this is up to you, every one's taste is different. The more you cook with spices you'll learn to use them by feel, you won't pre-measure anything. I did, and I had to stop to measure these just so I could do this post:)
Once you've tasted and if you added anything else you should cover and let it simmer a little longer.

That's it, super simple and ready in about 30 minutes. Serve with steamed white rice or vegetable spiced rice and or some naan bread.


©2010 by Nancy Lopez-McHugh and Spicie Foodie 
Publisher : Anaja Creatif 
First Edition

We would like to again thank you Nancy for sharing your
beautiful and intoxicating recipe with us here today. And for giving us
just a taste of what lies beneath the cover of this stunning cookbook.
Please stop by and visit Nancy here on Spicie Foodie.
And you can pick up your very own copy or two of An Epiphany of the Senses here.
Enjoy~


Add To Facebook Share with Twitter Stumble This Digg This Add To Del.icio.us Add To Reddit Post to Google Buzz Share on Myspace Share with Windows Live Pin It

blog comments powered by Disqus