Thank Goodness for Christmas Gifts-4/24/09
In yesterday's post I mentioned that I had to run out at the last minute to pick up the sun-dried tomatoes for the Penne with Sun-Dried Tomatoes and Arugula. As I started dinner tonight, I thought I was about to repeat that story. I remembered I had used the last of my curry powder for another Gourmet recipe last month. In a panic, I searched through my spice drawers and was intensely relieved to find a stocking gift that Richard gave me at Christmas, a jar of Ming Tsai's Blue Ginger Curry Powder. Tonight I made Curry Chicken with Cashews from epicurious.com and I really think the quality of this curry powder really helped make this dish outstanding. Throughout the project of making each recipe in Gourmet magazine, I have struggled with balancing the desire to use the best quality ingredients and the need to stay within a family budget. I am sure many of the dishes I have made would have been even better if I did not have to think of price and could buy based on quality alone....