Hey, I'm Bruce Weinstein, and this is the podcast Cooking with Bruce and Mark.

And I'm Mark Scarbrough, and together, Bruce and I have, well, been married

27 years, but also published 36 cookbooks, not counting the ones

for celebrities that we ghost wrote, which we can't really talk about.

Dr.

Phil.

Because of confidentiality.

And Stonewall Kitchen.

Yes, exactly.

Or Dr.

Mike Moreno.

Which I think all those books are out of print, so I am

assuming the confidentiality agreements don't work anymore.

Those expire eventually anyway.

Don't they?

I don't know.

We'd have to talk to our literary agent.

Anyway, we've written a lot of our own books.

Plus books for other people.

Fixed a lot of books.

Oh my gosh, those are stories.

We should tell you those stories about Fixing cookbooks sometime.

That's an amazing job to have it.

We don't really do it anymore because it's so tearing on the nerves.

I mean, I don't mean wearing, I mean, tearing, like your nerves are

ripped to shreds by the end of it.

Anyway, this is our food and cooking podcast, which we do every week.

We have got a one minute cooking tip as we always do in this episode.

We're going to be in the kitchen.

I have developed a coconut curry that I.

Absolutely love.

I've kind of based this off some other recipes and turned it into my own.

And we're going to watch us do this.

Listen to us do this in the kitchen.

And then we'll tell you what's making us happy in food this week.

So let's get started.

Our one minute cooking tip is about a secret ingredient.

Worcestershire sauce.

I know that's not such a big secret, but it is, if you use it,

it's in the US.

It's not in the UK.

It adds a touch of salt, sweet, and umami to everything from

salad dressings to dipping sauces.

Put a few dashes into your next stew or braise.

Use it in anything you make with tomatoes, with chilies, put it

in any soup, it'll be so good.

Yeah, I, I, we, we go to this Costco, uh, by us, and this Costco

has a large Asian and Korean population that are in the store.

And we were in there the other day and they were, they were selling wrapped all

up, you know, shrink wrap together for giant bottles of Worcestershire sauce.

And I don't mean the kind you buy in the supermarket.

I mean, these are giant bottles.

And I thought, Oh, this is catering right to that Asian audience.

Who's using Worcestershire sauce as a dumpling dip.

If you don't know, you can make your own, ah, you can go out to

YouTube to guess what our channels called cooking with Bruce and Mark.

Um, you can watch me make homemade Worcestershire sauce.

I make this all the time for Bruce.

Um, I've made it so much for friends and given it as gifts.

In fact, that recipe has gotten a long.

Life play online with people making it all over the world.

I worked really hard on that recipe for Worcestershire sauce and check it out.

I'm cooking with Bruce and Mark.

It's, it's a great marinade just for a steak slathered on the grill.

Okay.

Before we get to the kitchen and go in there and make.

This crazy curry that I have come up with.

I want to say that perhaps you should consider subscribing to this podcast

and even better rating or liking it, or even best of all, writing a review.

That is the way to help our podcast.

Since we are.

Ad free and unsupported.

That is the way that in fact, you can support what we do here every week,

which is blather on and bad food.

And in this case, make a recipe from scratch, a recipe that

we both have come to love.

So let's get in the kitchen and get working.

Mark made this dish for me a few weeks ago, and I just so fell in love

with it that we had a friend who's going through a medical procedure.

And I even said to mark bad medical and having brain surgery.

And I said to Mark, make this again tomorrow morning and we will bring

it over to them before he goes to the hospital so they will have food

in the freezer when they come home.

And he did.

And it was delicious.

And it's so easy because we're standing in the kitchen in front of him.

Our turbo blender in Vitamix and basically this is going to take

the Vitamix, it's going to take a cutting board and knife and it's

going to take a pan and that's it.

It's really an easy recipe.

So what we're going to start is that we're going to make the sauce in the Vitamix.

Now let me also say you can use other blenders, but there's a problem here.

A turbo blender, like a Blendtec or a Vitamix works best because it's something

that's going to go inside of it.

Uh, that is.

a carrot, which is hard to grind up, and you're going to try to

grind this up into a smooth sauce.

You can use a Nutribullet, but you're going to have to cut the

carrot down into smaller pieces to get it to fit into that smaller

Nutribullet, and don't forget about leakage with this amount of material.

My other suggestion, if you're using a standard blender that doesn't have

the power of those others, is to grate the carrot with a box grater.

That'll help it.

It still won't get pureed, but it'll get way, way, way down to tiny pieces.

So here's what I'm going to do.

I'm going to put an entire bunch of stemmed cilantro.

And I just bought this cilantro at the supermarket.

It's the standard stuff.

I just bought a bunch of it.

And it's, you know, the kind you get wrapped together.

And what I've done is I've chopped off the woody ish stems toward the bottom.

And then let me say, there's an extra step here.

Filled a big bowl with water and I put the cilantro, the trimmed cilantro

in it and the sand, I agitated it a few times and the dirt on the

cilantro, the cilantro is very sandy, has sunk to the bottom of the bowl.

So now if I just reach in here and grab up all this cilantro floating around this

bowl, you can throw it into the blender.

Don't worry about drying yet.

Water attached is fine.

All of that, just get as much of it outta the bowl as you can.

I'm mean get every list and we could see the sand in the bottom of the bowl.

And trust me, if you have ever used cilantro without washing

it, you've probably put so much grit in your guess now.

Yeah, of it's gross.

Okay, so what else do we put in here?

So I am opening a can, a 400 gram can of full fat coconut milk.

Don't skimp, don't use light coconut milk.

If all you could find is coconut cream, you could do that and

then thin it out a little bit.

So it's like the texture of buttermilk.

So for our US audience, we're talking like a 14, 15 ounce can, right?

Yeah, that's about right.

Yeah, that's about right.

Let's see, you can, you can go.

over or under on this coconut mix and I'm going to kill it.

It's very flexible.

Full fat is what's important.

Okay, after Bruce gets that in there, I'm going to add

three tablespoons of soy sauce.

This is one of the two primary salt vehicles for the dish.

You can use reduced sodium soy sauce if you want to.

Don't worry about it.

You do not have to use a high end brand.

And then I'm going to also plop in here.

Two to three peeled garlic cloves.

How garlicky do you want it?

I'm putting two in because I don't like it terribly garlicky,

but you put in what you want.

Two to three, you can even go up to four.

It won't matter, but it'll just get really garlicky.

Okay, what else?

Because we're using our turbo blender, I'm putting a carrot in just by breaking

it in half and putting the two pieces in.

Now let me say, if you don't know this, you don't have to peel your carrot.

Carrots get a little bit of a skin on them as they kind of sit in storage.

If it The skin is really rough.

Then take it off or dirty, you know, or dirty.

I washed this carrot and I didn't peel it, but it didn't have very

much in the way of skin on it.

So I just washed it, cut off the top, cut off the little bitty bottom

bit, and it's gone right in there.

And now here come the juice of two limes and limes.

There's a trick to buying limes.

Why don't you talk about that?

When you pick up a lime and you know you're going to want it for juice,

it shouldn't be hard as a rock.

It should give a little, the skin should feel a little thin and

you should be able to press it.

That way, you know, you will get a juicy lime.

If there's a technical term in bartending for a lime that you open

that you can can't get any juice out of like trying to get blood out of a

turnip and it's called a dusty lime.

Okay.

When I, that was my, that was my AOL.

That was his AOL handle.

Before we even met in person, we met in an AOL chatroom, and it was Dusty Lime, and

I honestly thought that was a porn name.

Dusty Lime, so, okay.

And it was a bartending term, but I thought it was a porn name.

Okay, no wonder I went for you.

Anyway, uh, the juice of two limes, and then I want you to put about a tablespoon,

um, you know, this is again by taste, but about a tablespoon of white miso paste.

That's just the plain, standard Miso paste.

You don't have to go crazy.

You don't use red.

You want the white stuff.

It's usually labeled mild white miso, and that's exactly what you want.

And then we have a small piece, like a one inch piece of fresh ginger.

Yeah, about a thumb size, like the end of your, like, you

know, thumb to your knuckle.

Which in my hand is an inch, and I am actually, I peeled this only because

this ginger wasn't The freshest and I didn't want that dried out skin

in there.

I

would peel it.

I mean, if you go to an Asian market and get ginger, sometimes the skin

is, it's like carrots and they develop a skin over time as they sit.

Um, sometimes the skin is so thin, it just comes off with your fingernail.

But yes, I did.

And the same thing here, about the same size piece of fresh.

turmeric.

And this I also have peeled because it is sat in the health

food store counter for a while.

So about a thumb size piece of fresh turmeric.

If you've never used fresh turmeric, it is bright orange, just like

the color of dry powder turmeric.

It's really kind of cool.

And it might stain your fingers when you peel it.

So if you have, you know, surgical gloves, you could put

them on, but you don't need to.

So what you're also going to want to put in here is a

stemmed fresh Hot green chili.

I am using a Thai long, one of those bird's eye long, thin chilies.

They're gonna be super hot.

You can use a jalapeno, you can use a serrano for less heat.

And we're keeping the seeds in it.

Yeah, we're doing everything.

If you don't like the heat, you can take, you can, you know, um, what

am I saying, divide it in half.

And, uh, pull out the seeds, remember to wash your hands afterwards with soapy

water to get the hot stuff off, preferably first rinsing your hands with a little

oil because the hot stuff is dissolvable in oil, not water, and then washing them.

We're not doing that.

I just cut the stem off and we're putting the whole chili in.

And then a little ground coriander.

I'd say maybe a teaspoon, teaspoon and a half, and less ground allspice.

About a half a teaspoon of that.

Yeah, about a half a teaspoon of ground allspice.

And that's it.

Now we're going to put the top on the blender.

We're making the sauce, remember?

This is it.

This is what's going to go in the pan as our curry sauce.

So now we're putting the top on the blender with all that

cilantro and carrots and all.

And here we go.

I actually edited out some of that blending because it did take about 30

seconds and there's no reason you needed to listen to 30 seconds of the blender.

After we banged on so long about the ingredients.

So now this is so smooth, it's ridiculous.

It will take you much less time for, uh, the sauce at home than

it will to listen to us make it.

So, cause we've just really blathered.

You already have, you'd have had dinner and gone to bed.

I know.

So now what you want to do is you want to take a large high sided skillet

or saute pan and you want to pour this into it, scrape out the whole

blender, get everything into the pan and now put it over medium heat.

Now here's a little bit of a problem because there are so many

solids in here like the carrot solids and the cilantro solids.

I know they look pureed and they look smooth, but they

really are still in there.

You're going to need to stir this, not all the time, but yeah, almost all the time.

In a recipe, we would say stirring often or very,

stirring quite often.

Okay.

So what I want to do is I'm going to bring this up to a simmer and

I get this to a simmer and it doesn't take very long because it's.

It's really thick and fatty, which also helps it come to a simmer quickly.

And now what I'm going to add to it as it comes to a simmer is I've got a pound

of diced firm tofu on this cutting board.

I have got a large red bell pepper that I have cored, seeded and chopped.

Can you buy pre chopped bell pepper?

Of course.

And I got about a cup, a cup and a half somewhere in there.

of, um, small broccoli florets.

I bought pre chopped broccoli florets.

Yes, I'm that lazy.

I bought that.

So once this sauce is simmering, you want to scrape all of that

into the pan and then just keep stirring it, mixing all that in.

You want to simmer this about five minutes.

Now, let me tell you something about this.

If you don't want a vegan dinner, you can take this tofu

out and substitute one pound.

of boneless, skinless chicken breasts that have been diced.

So, chop them into, you know, oh, half, three quarter inch pieces.

And you can put that in there as well if you don't want a vegan dinner.

Um, either way, the point here is just to either cook the chicken through

or heat up the tofu in the sauce.

This doesn't take very long at all.

And at the end of this, we are done.

We are actually, the dish is now complete after it's

simmered for about five minutes.

And we've stirred it a bit.

We serve this with a big heaping spoonful of brown rice on the side.

What else can we serve this with?

You can actually ladle this over cooked rice noodles, which I think

would be another delicious thing.

But the brown rice is really good.

And I just want to add that if you change the tofu out for chicken, you'll have to

go a little bit more than five minutes.

Part of that is because the chicken gives off liquid and the tofu doesn't.

Yeah.

So you want to, you want to.

Thicken, make sure it doesn't get too watery.

You know, you're not gonna get a cornstarch thickened or

a flour thickened sauce here.

It's just gonna vaguely thicken.

Yeah, it's so rich though, it's good.

And you want to serve this thing in bowls because it's kind of soupy curry.

Um, and the cilantro is really fresh and it's really great.

We've, um, actually made an edit here, and we've stepped away from the stove, and we

let it cool down for a second, and we're gonna taste it, and we don't actually

have any brown rice here with us today.

I'm just digging my spoon into it.

We're just doing it in the kitchen in the pot, but, um

Mmm.

It's so rich.

It's really good.

You can make this for dinner.

You can make this for dinner for me anytime.

It's so

rich and decadent.

If you want to see us make this recipe, you can check out our TikTok channel.

Or Instagram Reels.

Sorry, I'm still eating.

Um, guess what it's called.

Cooking with Bruce and Mark.

Or Instagram Reels.

Under either our names.

We have a video of my making this dish.

Not out of this podcast, but in a separate way.

Just making it on air and serving it to Bruce.

You can see that video there.

Check it out.

I really encourage you to make this dish because it's so easy.

Can you make this coconut milk, uh, carrot cilantro sauce early in the day?

You can.

The problem is if you stick it in the fridge, it's going to chill

down and even thicken up a bit.

You may have to thin it out a little bit and it's certainly going to

take longer to come to a simmer than my room temperature stuff did.

Yeah, but whatever it takes, it's worth it because this is one of

the most Comforting, satisfying, delicious and simplest dinners.

You might want to serve it.

Yeah.

You might want to actually serve it with another squeeze of fresh lime wedges.

You could even put a little sriracha on the top if you want it hotter.

You can, you can, um, red chili oil, you know, Chinese red chili oil.

If you want to go nuts, you can put a little chili crisp on it.

Any of those things will make it better.

You can dollop a little bit.

Here we go back.

to Worcestershire sauce.

You can dabble a little Worcestershire sauce on it.

Remember that Worcestershire is salty and you've put soy sauce

and miso in this, which are salty.

Anyway, all of that makes this incredibly savory, delicious, easy

curry that doesn't use curry powder.

Can you fathom that?

Okay, next up in our podcast, what's making us happy, besides

this curry, in food this week?

I have had My first grapefruit of the season, a little late in the season,

and it's making me very happy and I,

I have to, I look forward to citrus season in the winter

here in the northern hemisphere,

here's what happened for years.

I couldn't eat them because my statins for cholesterol.

You can't, but my doctor changed my statin.

In my day we didn't worry about statins.

Well, and now I'm on one that doesn't, isn't affected by grapefruit.

So I'm back to eating grapefruits and it's a little disgusting

because I dissect them.

You do.

First.

I have to, I have to avert my eyes.

First I peel it, then I use a paring knife to scrape all the white pith

off of that orb of peeled grapefruit.

Then I separate them and I use the same paring knife to peel all the membranes

off and I pick off the supremes, just that pulp sack mass that makes my

eyes because he's too much like anatomy and I can't deal with it.

And I just eat the white pulp and all and I don't really get this

whole thing, but okay, whatever.

Um, yeah, grapefruits are amazing and citrus season is always a big

time in our house because we are so thrilled when clementines come in

fresh and many Olos and What are those?

Honey, honey, bells

and sumos are my favorite.

We're always thrilled when all that comes into the supermarkets and

we start eating citrus like crazy.

Okay.

What's making me happy.

And food this week is very different from all of that.

It says that Bruce makes, Oh gosh, I would almost say twice a month.

at this point, because I asked for it so much, and it is a

Korean stew called kimchi jjigae.

And I'm probably pronouncing it all wrong.

I'm sure jjigae or jjigae is not the way you say it.

It's kimchi and then J J I G A E in English.

I'm sure kimchi is probably not pronounced correctly.

I'm sure it's not either.

What it is, is a stew traditionally made with a fatty cut of meat.

pork.

It's got a ton of kimchi in it, a ton of onions, and it's got Korean

spice paste and ground Korean chilies.

And you just let this simmer with tofu forever on the stove.

It to me is sour and hot and spicy is one of my Absolutely favorite things that

actually to be completely inauthentic.

We just started making it with fatty cuts of beef like

oxtail and crosscut short ribs.

And we actually both like it better with beef.

Isn't that funny?

I do.

And those crosscut short ribs are called flunkin.

Yeah.

And I actually, if I'm doing it with flunkin or with, uh, oxtails.

I put those in the pressure cooker in the instant pot first, and I let the meat get

all tender, and then I strain and defat the liquid, and that ends up being the

liquid that goes into the kimchi jjigae.

To make it a little more semi authentic, I add some dashi powder,

which gives it an anchovy base.

Very unauthentic.

Right.

Now you just have made it.

Portuguese y or Japanese y or something.

Anyway, it doesn't matter.

Who cares about authenticity when it's delicious?

Yeah, who cares about it when it's delicious?

You can check out a million recipes for this on Instagram Reels or on TikTok.

Just look up, you know, kimchi pork.

Korean stew and you'll see it kimchi jjigae and it is so tasty I ask for

it constantly particularly in the winter because it's such comfort food.

Okay, that's our podcast.

We have a newsletter You should know about that.

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just Bruce and mark calm if you don't want to type all that I'm Lazy too.

Um, you can find it there.

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