Tuesday, August 13, 2013

Kitsch-en Kounter: Coconut Curry Volcano

If someone asked you if you had a "ring mold," I dare say that your initial reaction would be to immediately make the earliest available appointment with your dermatologist.  Contemporary kitchens have all but abandoned the ring mold - in actual fact, an effective kitchen tool paramount in western culinary tradition until the advent of such highbrow, television programs as "Extreme Garnishing" and "Food Feng Shui" (check your local listings...or don't, it's entirely possible that I just made these up).

Savory or sweet, the ring mold is always fusing form with function.

As you might have gathered, as I page through old periodicals, I'm always inspired by photographs of the odd, if altogether festive, foodstuffs.  A common trend among the images is the use of the ring mold for everything from hearty beef stew to creamy custards.  The ring mold is a wonderfully-blank canvas on which to create mesmerizing mealtime masterpieces.  Disappointed that we have collectively turned our back on the ring mold, I decided to resurrect its use in today's kitchen - where I think we have strayed so far into post-modern food presentation that it is high time that the tide turn back to goofy, yet glamorous, dinnertime design.  The old advertisements that I found had me thinking that a cool direction to take the ring mold would be east...far east.  I thought a pan-Pacific theme would be an ideal culinary tradition upon which to build.  Given the shape of the mold and my general flavor profile, what else could I make but a COCONUT CURRY VOLCANO?!?!?!

Teaming with the theme, I laid the table with several remnants of
Chinese brocade that I had in the stash and topped it with bamboo
placemats and flatware, Asian figurines, Japanese dishes, mismatched
chopsticks, and fresh flowers.  I call it "Pan-Pacific Pastiche!"

It is probably best that one's food, particularly when it is curry based, never be associated with something so...eruptive.  Nevertheless, spicy curry in a rice-y ring spoke to the chop suey-flavored menus of exotic, mid-century restaurants; a volcano just seemed like the natural progression.

I've mentioned before that I detest waste - especially when it comes to food.  I'm becoming famous for my treatment of leftovers that leaves those eating totally unaware of the previous meal from which the current one started its life.  A curry was the perfect foil for the chunks of chicken and remnants of roast that needed to be repurposed at our house; it is also an ideal base for any leftover proteins and/or vegetables you might have on hand.

Coconut Curry Volcano
I was concerned that it would become a giant mess before I made the presentation but the sticky, densely-
packed, coconut rice straight from the ring mold created a wonderfully- impenetrable barrier.  Success!

MR TINY'S COCONUT CURRY

Ingredients:
1 14 oz. Can of coconut milk
1 Large onion sliced
2 Cloves of garlic minced
1 Medium yam or sweet potato cubed
2 Large carrots chopped (or a couple handfuls of baby carrots)
2 Potatoes (any variety) cubed
1 Tbsp. Sugar
2 Tbsp. Curry Paste (any variety)
2 Tbsp. Fish Sauce*
Chili flakes*
1 Bunch of cilantro/coriander chopped*
Any leftover protein (chicken, pork, beef, tofu)*
Shredded Coconut
Water
Rice (any variety, and enough to fill a ring mold) prepare as directed on package

Directions:
In a saucepan, boil carrots, yam, and potatoes until fork tender.  Drain and set aside.

Start a heavy-bottomed pot on medium-high heat.  Skim the coconut oil off the top of the canned coconut milk and add to the pot to use as your cooking medium.  Add onion and saute until translucent.
Add garlic and cook just until fragrant.  Add curry paste and chili flakes (to taste) and mix into onions and garlic (many of the spices in curry paste are oil soluble and need to bloom in the heat of the oil).  Add protein and cook until heated through.  Add coconut milk, sugar, and fish sauce.  Lightly rinse the coconut milk can and add about 1/2 can of water to the curry.  Add vegetables to the mixture.  Reduce heat and simmer until ready to serve.

Prepare rice in a rice cooker or according to package instructions (to underscore the coconut flavor in the curry, I added about 1/2 cup of shredded coconut to the rice).  Press rice into a ring mold prepared with cooking spray.  Unmold rice onto a serving tray, fill with curry, and garnish with cilantro.

Lava flow!!!

Although I am well known for my leftover makeovers, I have a strict policy against leftover leftovers.  Knowing that I had made quite a bit of food, I sent out a text message inviting several people over for a supper of Coconut Curry Volcano.  In response, one text inquired, "What does that mean?"  My only reply was, "Bring your bib and come on over!"

Haunted George versus The Volcano
He liked it so much that he had two helpings -
after washing his hands and saying grace, of course.

Then again, his shirt kind of says it all...

The next attempt at the Coconut Curry Volcano will definitely include a more-organic, more-volcanic shape (out of brown rice maybe).  We're developing a better presentation as well, with the interactive experience of making the volcano erupt (still hammering out the details of that one).  Until then, enjoy this appropriate musical interlude.

"Volcano" - The Three Suns
Speaking of presentation, get a load of MUSIC MIKE!


Cheers!

Mr. Tiny

26 comments:

  1. Ring molds and Jello molds, going the way of dinosaurs! Your coconut curry volcano looks like it was a flowing feast for the taste buds. :)

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  2. I was just thinking the Ring Mold would be an excellent way to present chicken fricasee - nom! Thanks for the carb laden inspiration Mr. T!

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    1. That is so funny that you mention chicken fricasee; right before I posted this I deleted a picture from an old cooking pamphlet of chicken fricasee in a ring mold! If you make it, please be sure to post a picture

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  3. I love curry but some brands are better than others. I remember my mm would use Tupperware molds to make fun Jello molds for our parties as kids. I've been looking for molds whenever I remember.

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    1. I wish I had the patience for a good. layered Jell-O mold but I always forget and end up with a solid-color mold. I feel much more secure in my savory culinary endeavors!

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  4. Both my grandmothers were Co-Queens of the ring mold. Which is probably why I love them so much! Gold star for imagination on this one! FAB!

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    1. Thanks DtB!!! Did they pass any of their skills down? We've got to revive the ring mold!

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  5. This looks yummy, and the fact that the curry comes out of a volcano makes it even more appealing! I just hope there weren't any volcanic eruptions following the meal... *boom,boom*! ;)

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    1. I think everyone survived the night! Hahahahaha!!!! Now I've got to come up with more ring mold ideas!

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  6. I love weird old food presentation ideas! It seems everyone used to be very concerned with a festive presentation, which I can totally get behind. This is such a good way to modernize the "ring mold" idea! Yours actually looks modern and artisan, rather than kitschy. Great job!

    xo, Michelle
    Neon Rattail

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    1. Thanks Michelle! Wowee, I've never been afforded the title of "Artisan!" You've given me confidence to try more!

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  7. That looks sooo good! I have a ring mold but have only used it once for a rice and meatloaf concoction that had palm trees made out of carrots.

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    1. Is there pictorial proof of your trees? I would love to see those! Thanks!

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  8. That looks amazing. Love these kind of posts!

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    1. Thank you! I'll try to do more. I love cooking, I just need to get creative!

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  9. That looks good! I want to make it for Jesse. I missed out on a tasty night.

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    1. One of these days we'll get our dinner parties to work out!

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  10. I do in fact own a few ring molds and jello molds too. I have never used my ring mold for rice though but I have made a mean rainbow jello.

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    1. I envy people who can make complicated Jell-O molds work....I always forget that things are in the fridge until it's too late. Fortunately, I love Jell-O and will eat it anyway it comes!

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  11. oh my gosh that veg-all one at the top is really grossing me out. maybe it is the dog food brown lumps in the middle. ugh.

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    1. Hahahaha!!! You know, starving people would be happy to have dog food...or at least that's what my grandma would say.

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  12. What a good idea.... I think I will try the chocolate one with fruits salad....

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    1. Please do and please be sure to take pictures of the result. I would love to see your creation!

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