Chana masal-aaah

It's raining for the 750th day in a row here in Olympia. And not the cozy, Texas thunderstorm kind of rain, but the drippy, cold misty rain that saps every ounce of energy and happiness from your bones. The worst part about this gloomy March day is that, technically, spring is here. Cherry blossoms have exploded, daffodils are everywhere. Heck, even some crocuses have peeked their way through the garbage that is my yard. All I want to do is run and play and sing. But all I physically can do is sprawl out and watch another Hulu'd Gossip Girl episode. And eat heaping bowls of comforting food. Food that I can put 10 minutes of effort into. Food that will taste so good that I won't mind that it's another asshole day out there. Enter Chana Masala.

This lovely dish is easy, fortifying and fast. No fresh veggies, no succulent bits of meat. But nothing processed either, and hey! It cost only, like, $2.50 to make.

That's the glory of Indian food. Stock up on some spices and curry pastes and an (almost) Curry Corner-worthy supper is all yours for a few pennies. I used dried chickpeas here. Soaking and simmering them in a little chicken broth reveals tastier beans. But let's be real, I'm in it for the savings. I think this recipe called for 40 cents worth. Boom! Plus an onion, garlic, a can o' tomatoes, fresh ginger and those exotic-sounding spices, and you have yourself a meal. (Cue Carl Weathers' soup bone/stew comment from Arrested Development).

Eat with basmati rice. I also sprung for some TJ's flat bread.
And get to an Indian market ASAP. If you're in the Olympia area, all this goodness can be procured at Curry Corner. You can also get henna hair dye there too. Just sayin'.

Chana masala (adopted from Deb over at Smitten Kitchen)
1 lb. dried chickpeas, rinsed
a few cups chicken broth (or salted water)
1 large onion, diced
4 cloves garlic, minced
1 tsp. grated ginger
1 jalapeno
1 tbsp. garam masala
2 tsp turmeric
2 tsp cumin
2 tsp paprika
1 cup water
1 15-ounce can diced tomatoes
1 tbsp tomato paste
juice of 1/2 a lemon
salt to taste

Rehydrate the beans by letting them soak overnight in a bowl of water. Then, simmer them for a few hours in broth until tender. OR use canned chickpeas if you're pressed for time. In a large, lidded pot, saute onion and jalapeno with a glug of olive oil over medium high heat. After ten minutes or so, add the garlic and ginger and cook until fragrant. Stir in all the spices and let all that cook for a few minutes. Then, add chickpeas, tomatoes, paste and water. Let cook on low for 10 minutes or so. Squirt in the lemon juice. Add salt to taste (I used about a tbsp).

Clams and fries

For the inaugural post, we'll start things off with what we love most. Fried things and cream. It's a Lenten Friday, meaning no meat. Meaning I crave burgers and steak and chicken strips and bacon all. day. long. So, in the spirit of sacrifice and abstinence, we take this opportunity to stuff ourselves with the riches of the sea. Last week: seared scallops. Before that: gorgeous halibut. Tonight? Clams and fries.

Ok, so fries have always eluded me. They're, like, my most favorite treat, but they're tricky little suckers to make well. I've read over and over how the double-fry is the way to go. But who has the time for that? Tonight, my friends, I made the time. And I'm so glad I did.
You're supposed to let them sit for a while between cooking. 10 minutes was my threshhold cuz we were hungry. But it definitely did the trick. The fries puffed up to a golden, crunchy-on-the-outside, toothsome and succulent-on-the-inside perfection.

Then the clams. These dudes are hard to eff up. You steam until they open. Done.

The liquid can include any manner of treats. Chicken broth, cream and garlic are staples for me. But toss in bacon/pancetta, fresh herbs, onion, citrus zests and you have something extraordinary. We whirled in a chunk of curry paste and were in heaven.

Clams and fries
2-3 lbs. potatoes (we had sweet potatoes and reds), sliced to 1/4 inch thickness
oil for frying (peanut is great, we used vegetable)
a few tsp. minced rosemary
1.5 lbs. clams (littleneck, manila, etc.) scrubbed clean
2 c chicken broth
1 c half and half
1 tbsp minced garlic
1 tbsp curry paste
salt and pepper to taste

Heat oil in large wok or dutch oven at medium high heat. Fry potatoes for 10-15 minutes until soft. Remove from oil using slotted spoon to sheet pan or plate. (don't worry about draining on paper towels, as you're just going to toss them back in the pan). Let sit for at least 10 minutes, preferably longer. For the second frying, watch for the potatoes to get puffier, firmer, probably 10-15 minutes more. Drain on towel and let sit for a few minutes. Sprinkle with sea salt and rosemary.
Bring broth and half and half to a simmer in a large saucepan. Whisk in garlic and curry paste and cook until garlic is fragrant - maybe a minute or two. Dump in the clams and cover. Check after a few minutes, turning off heat as soon as clams open. Cooking too long will make them chewy.

Throw away any unopened clams. These are gross, dead duds that you won't want to eat anyway.