chicken turmeric and shell casings

Yesterday Gay brought me a piece of turmeric from the farmers' market.  One of the weirdest vegetables I ever clapped eyes upon.  (Picture on Library Journal.)


I read a bunch of online recipes for turmeric, many of which were very daunting.  I wound up peeling a piece about the size of my little finger, which I sliced and chopped into tiny bits.  (The turmeric, not my finger.) I put this with about an equal amount of chopped onion into about a tablespoon each of melted butter and olive oil, and fried them until the onion was transparent and soft.  I added a cup of boiling water and a can (15 oz.) of chicken broth and brought them to a boil.  Threw in a small handful of brown rice and reduced it to a simmer.

While that cooked I washed and chopped a large handful of curly kale.  Microwaved it for a minute (to make sure it was cooked through) and added it to the broth, along with a small chopped onion.  Then I cut a pound of chicken thigh meat into bite-sized pieces and added them to the broth.  After it simmered for a while I adjusted the seasoning with salt, pepper, oregano, basil, summer savory, and lime juice.  Let it simmer while I prepared a salad with fresh tomatoes and avocado, and served with cold dry white wine when the news came on at seven.

Turned out well.   The turmeric had a pleasant mild flavor and solid texture; think I would use twice as much next time.  And maybe a half teaspoon of turmeric powder, for color as well as flavor.

Today will be a little odd.  Paul Lane invited me to go out shooting at 1400.  He warned me to wear closed-toe shoes, and on reflection I guess that is something you have to tell Floridians.  The copper shell casings are very hot, and you don't want them falling on your tootsies.

Joe