SoupAddict is obsessed. This is nothing new. SoupAddict’s nature is to be obsessive. (And lazy. She’s not sure how those two traits can mix in the same person, but until she figures it out, she’ll make sure to work them both into this post. Just to keep the universe balanced.)
During the course of SoupAddict’s largely-unblogged-about Indian cooking adventures, she has come to realize that there are three particular ingredients she can’t live without: garlic, ginger, butter. And that’s not hyperbole. “Would die for the lack of,” is not that far of a stretch. The heart wants what the heart wants, is SoupAddict’s philosophy (even if the heart is being strong-armed by the stomach at the time). Now, SoupAddict has no issues with these ingredients in their fresh-from-the-store form. But when she read about these versions in her favorite Indian cookbook, she immediately made them all. And fell into obsession.
SoupAddict only recently discovered the magic of ghee, and only even more recently made her first home-made batch. At $8.00 per 1 lb jar, the price of store-bought ghee is a bit too steep for SoupAddict’s liking. But a $4.00 pound of Land ‘o Lakes butter made into ghee is completely within SoupAddict’s parameters of acceptance. The wonderfully, nutty brilliance of ghee is addictive. Not that SoupAddict ever gets addicted. No sir.
The remaining two ingredients are old, dear friends of SoupAddict’s, but in a different form: ginger paste and garlic paste. Pureed fresh with water, ginger and garlic can be stored in the fridge for a short time, or long term in the freezer (straight up garlic and ginger cannot be frozen). These home-made pastes are fresh and delicious, and always available. Just the way SoupAddict
likes loves it.
(Surely you will have noticed the $3.99 price tag on this 1/2 lb brick of Lurpak butter, which completely invalidates SoupAddict’s grumpiness at spending $8.00 for a pound of ghee. SoupAddict knows this and merely shrugs. She’s a pair a ducks. And a bad speller.)
Add 1/2 cup of water into a blender.
Slice the ginger into 1″ cubes and add to the water.
Action photo goodness! Puree until the ginger is completely broken down.
Or maybe the ginger and the Haagen Dazs — have you ever had ginger ice cream? It’s really good.
Um, yeah, where were we? Ghee … ginger … ice cream. Oh, right, garlic. (SoupAddict is queen of the smooth segues.)
(SoupAddict just made the tzick tzick sound while doing the finger pistol gesture. If only she had made of video of that, you could see how hip she really is.)