I have to admit to being a spice and seasoning hoarder and my cabinet is embarrassingly packed (notice there's no picture to go along with that thought). Inspiration struck though when I visited the newish Savory Spice Shop on the corner of 5th and D Street in Santa Rosa.
The store smells amazing (of course!) and is arranged well and decorated really cute.
So00...I went through all the spices in my cabinet and made a list of all the spices that were expired or had no expiration date (yikes!) then I made a list of exotic spices that I needed to complete the Indian section of my cookbook. Finally, I marched into Savory with a list of 13 spices and Cheryl, co-owner, gladly helped me work through my list. 20 minutes and only $22.00 later I was loaded up with every single of the 13 on my list and have a freshened up spice cabinet.
Here's what I bought: cumin seeds, coriander seeds, brown mustard seeds, fenugreek seeds, smoked paprika, whole cloves, red chiles, turmeric, cayenne pepper, paprika, herbs de provence, dill weed, sage and savory stuffing seasoning!
I just can't stand having to buy a huge amount of an exotic ingredient for a recipe and then have it crowd my cabinet for months or gulp, years after. Savory sells spices in very small amounts so this doesn't happen. Yay!
I went straight home and made Jamie O's "Lamb Rogan Josh" totally from scratch (usually I use Patak's Mild Curry Paste - which is actually pretty good and recommended by Jamie in his book). This was a recipe I already made in May but brought it back by popular demand. Two nights later, however, I used the leftovers to made this "Leftover Curry Biriani":
Super easy! Just layer your leftover curry with coconut, nuts and rice then bake in the oven. My objection to this dish was that it was basically just mixing up the rice and curry in a serving dish. Joel and I have an ongoing argument over where a saucy dish like curry belongs on the plate in relation to the rice. Hubby wants his poured over the top of the rice. Mine has to be put next to my rice so that I can adjust each bites plain rice/sauce ratio. Tell me, is this an "Asian" thing or just a picky "Me" thing?