I don’t remember my mom ever using this book. In fact, I never flip through it, I just tend to move it place to place. That’s pretty stupid so I was glad that Chatelaine’s Adventures in Cooking (from 1969!) came up from the random number generator. However, it is a bit scary. Because I think this book has a lot of meat. And old school recipes. And I wasn’t sure I was ready for that.
The page I got had lots of meaty recipes on it, but it also had a recipe for mild curry powder. Now, I’m new to trying to enjoy Indian food after being jaded in University so this was really branching out. I didn’t have any coriander (since the husband is allergic to cilantro/coriander) and no way in hell I was wasting saffron on this recipe. I made it into a marinade within an oil/water mixture and soaked my pressed tofu in it before grilling. It turned out really nice. Kind of too mild but still tasty. I did dilute it as a marinade, so that’s partly on me. I’d make it again, but it was a recipe for a spice blend, and I’m pretty sure Penzeys will have something stellar to help me branch out into more Indian flavours. Hey, now at least I can say I made my own curry powder! I served it over rice with a side of broccoli.