Fotocuisine

Congratulations to Jess at Hungry For Seconds for winning our last giveaway! Your San Francisco goodie package will be on its way as soon as I hit the post office! Also, read to the end for another giveaway and a sponsor announcement!

Last week, Central Florida had four hard freezes in six days. Normally, the rest of the county will have a frost and we stay slightly above since we’re close to the water. Not last week — mid-20s even where we were, and there was a skim of slushy ice on our canal.

We’re not used to weather like that, but more than our comfort, I was actually worried about my coconut trees. They usually can’t take a hard freeze, and even though it warmed above freezing in the middle of the day, four freezes a week made it a pretty tough week for them.

We’ve been getting a good harvest of coconuts this last month, even before the freeze. I thought I’d take advantage of them to make a red curry sauce. Christey wanted some skewered shrimp cooked on the grill, and they paired up nicely.

No lime in this coconut…(read more)

This just happens to be the 100th post on FotoCuisine.com. It also happens to use some ingredients given to us by our favorite foodie friends, Jenn and Roberto, from The Leftover Queen during their visit with us recently.

Jenn has some friends who send her spices from all over the world, and when Jenn and Roberto visited us, she gave me a sample stash from her larger stash. Most of the spices seemed to originate from the Indonesian area of the world, and even in storage, their fragrance is still amazing every time I open the cabinet door!

I wanted to make a red curry shrimp, but I fusioned it with some French techniques. I actually have some homemade coconut milk, but instead, I decided to make a sauce supreme (basically a velouté with cream) infused with red curry powder. In a sense, it’s like the cream Cajun or Mexican sauces common in American restaurants — stock, spices, cream, and roux — with a subcontinent/southern-Asian inspiration.

Feel the heat

When I was a kid living in Ft Lauderdale and Miami, we had graceful, sweeping coconut palms on the beach. They were the palms of South Pacific and Gilligan’s Island — exotic, beautiful, and always ready to brain someone walking underneath.

Unfortunately, the coconut palms in South Florida and the Keys got hit with a blight in the 70s, and they all died out. These days, another variety of coconut palm grows in Florida, blight-resistant and just as bountiful, but they are short, squat trees that grow straight up with no arc or sweeping curve.

The last couple years I lived in Atlanta, I knew I’d move back to Florida some day, and there were two things I wanted: a fishing boat, and a coconut palm.

I got the fishing boat fairly quickly, but the first place I lived had no coconut palm. A coconut did wash up under my dock after a storm, so I planted it for fun (it may take a year for one to sprout), but it never grew. These days, we live in a house with two coconut palms in our yard, (the boat is another story — my first got swamped and destroyed by Hurricane Jeanne, and I’m currently rebuilding a project boat for fun).

We live at the northern limit for coconut palm growth. They won’t take a freeze, or even a frost, and our trees probably wouldn’t survive inland a couple miles. It takes a palm just about a year to mature a coconut, which seems like a long time, except that the palm will flower and grow another cluster about once a month, so there’s always a rotating bounty of nuts. When we first moved a little over a year ago, there were no nuts on the tree, someone had cleared them off. So now, we are harvesting our first ripe coconuts since we’ve moved in.

The coconut milk found in cans, commonly used in curries, comes from a process of extracting the liquid fat from the coconut meat found inside. I’ve always wanted to try to do this, and with a bunch of harvested nuts, I figured I’d give it a try.

I made a green curry chicken with sprouts, mushrooms, bamboo shoots, garlic, and scallions, and served it over pad thai noodles.

Sing along!