Curry cream sauce
Source of Recipe
Marion Cunningham, Bay Area cooking teacher, is the author of "Learning to Cook," "Cooking With Children," "The Fannie Farmer Cookbook" and "The Breakfast Book," among others.
Recipe Introduction
Curry cream sauce can add new life the second time around...
One of the many rewards one discovers when learning to cook at home is the fascination of rejuvenating leftovers and occasionally making them better than they were at the first serving.
Today's Cream Sauce is a great way to perk up leftovers, especially things like cooked eggplant, potatoes or chicken. Or add it to leftover roast turkey for a nice salad. I have even tried and liked the curry sauce in stuffed hard- cooked eggs.
One of the easiest and most satisfying ways to use this sauce is simply to add it to steamed white rice with a handful of coarsely chopped walnuts tossed on for garnish. Because almost everyone enjoys pasta, the sauce also is a very nice alternative to tomato sauce.
Besides curry powder, try experimenting with other spices and herbs occasionally. They can lend a sparkle to otherwise drab dishes, and are a true kitchen friend for leftovers.
To start a basic collection, buy these in the smallest jars: nutmeg, allspice, rosemary, cumin, bay leaves, sage and ginger. Be sure to keep the herbs and spices on a dark shelf (away from heat and direct sunlight) or in a dark, cool cupboard.
List of Ingredients
1 1/2 cups milk
2 tablespoons butter
2 tablespoons flour
Salt and pepper to taste
1 teaspoon curry powder (taste and add more curry if it seems too mild, adding 1/2 teaspoon at a time, stir and taste until it seems pleasing)
Recipe
INSTRUCTIONS
Heat the milk in a saucepan, then keep it warm on a burner turned very low.
Melt the butter in another saucepan. Stir in the flour, and cook over low heat, stirring constantly, for 2 or 3 minutes, until small bubbles form. Don't let the mixture brown.
Add the milk, stirring constantly as the sauce thickens. Bring just to the boiling point, then reduce the heat so the sauce doesn't boil. Season with salt, pepper and the curry powder, continue to stir and cook for 2 to 3 minutes longer. Remove from the heat.
If made ahead, place a piece of wax paper or plastic wrap directly on the sauce to prevent a skin from forming. To reheat, remove wax paper and place over low heat, stirring often, until hot.
Note: The recipe may be easily doubled or tripled.
Yields 1 cup.
PER TABLESPOON: 30 calories, 1 g protein, 2 g carbohydrate, 2 g fat (1 g saturated), 7 mg cholesterol, 26 mg sodium, 0 fiber.
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STEAMED RICE
INGREDIENTS
2 cups water
3/4 teaspoon salt
1 cup white or brown rice
INSTRUCTIONS
Bring water to a boil in a heavy-bottom saucepan, then add salt. Add rice slowly so boiling doesn't stop. Cover and turn the heat down to a simmer without stirring.
Cook 20 minutes for white rice, 40 minutes for brown rice. Do not remove the cover while the rice is cooking. Check the rice. It should be just soft and the water absorbed. Fluff it up with a fork.
Yields 3 cups white rice; 2 cups brown rice.
PER 1/2-CUP SERVING (white/brown): 115/170 calories, 2g/4g protein, 25g/36g carbohydrate, 0/01g fat (0/0 saturated), 0/0 cholesterol, 292mg/439mg sodium, 0/1g fiber.
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