J:

I had some requests a few weeks ago. I was looking for
something easy, since I didn't have a lot of time to prepare
dinner. I don't remember why; I think maybe I was coming back
from L.A. on a Sunday after seeing Grandpa. Steve suggested a
big pot-o-curry. Beth suggested a big caesar salad. Spinoz (I
think) said pesto, although he didn't specify that it had to be
big. I made all three. I also grilled and sliced some chicked
breasts (actually, I seared them in a cast iron skillet) and
served them separatey, to be added to any of the above: Chicken
Caesar Salad, Chicken Pesto Linguine, and/or Chicken and
Vegetable (Thai) Curry.

For the salad, I made the dressing by whirring the following in
a mini-chopper:

4 cloves garlic
1 small tin anchovies in olive oil, drained
1/4 cup salad oil
1/4 cup olive oil
juice of two lemons
1/4 cup grated fresh parmesan
1 Tbsp Worcestershire sauce
ground black pepper to taste

I added some cucumbers, tomatoes, and red bell peppers to the
romaine lettuce and tossed with the dressing.

For the pasta, I maded the pesto by whirring the following in a
mini-chopper:

2 cloves garlic
1/4 cup pine nuts, toasted in a dry skillet until browned
1/4 cup grated fresh parmesan
as much fresh basil as I can cram in, two bunches from my
grocery store, about 1 cup packed
as little olive oil as I can use and still make a paste, 2-4
Tbsp, perhaps

For the curry, see an earlier recipe, but this is what I
learned from this batch:

I added the curry paste, kaffir lime leaves, and lemon grass to
the coconut milk and let that simmer for a while with nothing
else. When I used to use meat, I'd let the meat simmer for a
while, but since vegetables cook faster, I was losing out on
the flavor development by not simmering. I added potatoes
first, then bamboo shoots, then onions, so they'd all finish at
the same time. Last I added the vegetables -- brocolli,
carrots, green beans, but no bell peppers. They were making
the curry watery and bitter. I did add some sliced jalepenos,
but only cooked them long enough to get hot and not lose all
their flavor. It came out very rich, better than the last few
times I made it with vegetables.