prep time: 30 minutes
cook time: 3 hours
servings: 8 - 12
ingredients:
3 - 4 pounds game meats
1 cup vegetable oil
1 cup flour
1/2 pound bacon
2 red peppers - minced
2 medium onions - minced
6 cloves garlic - minced
1 teaspoon pepper
salt
2 tablespoons sweet paprika
1 teaspoon cayenne pepper
1 tablespoon dried thyme
1 tablespoon dried oregano
2 tablespoons garlic powder
1 - 2 quarts stock
2 tablespoons tomato paste
1 pound okra - sliced into rings
2 green onions per person - chopped
1 tablespoon parsley per person - chopped
steps:
1. in a dutch oven or large pot, cook the bacon slowly; remove and chop. sear the game meats in the bacon fat. remove meat. set meant and bacon aside.
2. add oil to the pot and turn to medium-high heat. whisk in the flour, stirring frequently, until it turns the color of coffee with cream. add peppers, onions, and garlic and stir to combine. cook, stirring often, 3 - 6 minutes, until vegetables are soft.
3. in a separate bowl, combine the tomato paste with the stock.
4. in a separate bowl, combine the pepper, paprika, cayenne pepper, thyme, oregano, and garlic powder.
5. add the stock mixture to the pot and turn the heat to high. stir to combine and add the meats and bacon. add the spice mixture and salt to taste. bring to a boil, drop the heat to a simmer, cover and cook for 90 minutes - 3 hours; check status of meat every 30 minutes after the 90 minutes. when the meats are tender, add the okra. cook another 15 minutes.
6. add the green onions and parsley. cook for 3 - 5 minutes. serve with rice.
- unknown
Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
1.30.2015
1.14.2015
mexican black beans with rice
prep time: tbd
cook time: tbd
servings: 6
ingredients:
1 cup uncooked white rice
2 16-ounce can mexican stewed tomatoes
1 4-ounce can chopped green chilies
4 tablespoons barbecue sauce
1/2 teaspoon ground cumin
1 tablespoon lime juice
1 cup frozen corn kernels
1 lime - cut into wedges
steps:
1. in a medium saucepan cook rice as directed.
2. drain, rinse, and drain the black beans. break up the tomatoes if too large. in a medium saucepan combine the beans, tomatoes with their liquid, the chillies, barbecue sauce, cumin, and lime juice. simmer 5 minutes. add corn and simmer and additional 5 minutes.
3. adjust the seasoning if necessary and spoon the beans over the rice. serve with a wedge of lime.
- the seattle times, july 2013
cook time: tbd
servings: 6
ingredients:
1 cup uncooked white rice
2 16-ounce can mexican stewed tomatoes
1 4-ounce can chopped green chilies
4 tablespoons barbecue sauce
1/2 teaspoon ground cumin
1 tablespoon lime juice
1 cup frozen corn kernels
1 lime - cut into wedges
steps:
1. in a medium saucepan cook rice as directed.
2. drain, rinse, and drain the black beans. break up the tomatoes if too large. in a medium saucepan combine the beans, tomatoes with their liquid, the chillies, barbecue sauce, cumin, and lime juice. simmer 5 minutes. add corn and simmer and additional 5 minutes.
3. adjust the seasoning if necessary and spoon the beans over the rice. serve with a wedge of lime.
- the seattle times, july 2013
1.12.2015
sweet and sour tofu
prep time: tbd
cook time: tbd
servings: 4 - 5
sauce ingredients:
1/2 cup ketchup
6 tablespoons chili sauce
2 tablespoon soy sauce
2 tablespoons rice wine vinegar
1 tablespoon brown sugar
6 tablespoons water
2 teaspoon cornstarch
1 1/2 teaspoon grated ginger
salt
pepper
ingredients:
2 pounds extra firm tofu - rinsed and pressed to dry, cut into 1-inch pieces
2 tablespoons soy sauce
2 tablespoons cornstarch
1/2 cup flour
2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable oil
1 red pepper - chopped
2 cloves garlic- diced
1 cup rice - cooked
sauce steps:
1. in a medium bowl combine ketchup, chili sauce, soy sauce, vinegar, brown sugar, water, cornstarch and ginger. salt and pepper to taste. set aside.
ingredients:
1. in a bowl, pour soy sauce over the tofu pieces and let set for 5 - 10 minutes.
2. combine cornstarch, flour, baking soda, salt, and pepper in a medium bowl. dunk each piece of tofu in the flour mixture and set on a separate plate.
3. heat about 1/4-inch of vegetable oil in a large skillet over high heat. add tofu to skillet in a single layer in batches. cook until crispy and golden brown, about 2 - 3 minutes. flip each piece and cook an additional 2-3 minutes, until crispy and golden brown. transfer to a paper towel lined bowl. repeat with remaining tofu.
4. in the same pan, remove all but about two tablespoons of oil. heat over high heat. saute the garlic until lightly golden. add the pepper and cook for another minute or two.
5. lower the heat to medium and add the sauce. continue cooking for about 5 minutes, until the sauce thickens. stir the sauce and peppers with the tofu and serve over rice.
- snixy kitchen
cook time: tbd
servings: 4 - 5
sauce ingredients:
1/2 cup ketchup
6 tablespoons chili sauce
2 tablespoon soy sauce
2 tablespoons rice wine vinegar
1 tablespoon brown sugar
6 tablespoons water
2 teaspoon cornstarch
1 1/2 teaspoon grated ginger
salt
pepper
ingredients:
2 pounds extra firm tofu - rinsed and pressed to dry, cut into 1-inch pieces
2 tablespoons soy sauce
2 tablespoons cornstarch
1/2 cup flour
2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable oil
1 red pepper - chopped
2 cloves garlic- diced
1 cup rice - cooked
sauce steps:
1. in a medium bowl combine ketchup, chili sauce, soy sauce, vinegar, brown sugar, water, cornstarch and ginger. salt and pepper to taste. set aside.
ingredients:
1. in a bowl, pour soy sauce over the tofu pieces and let set for 5 - 10 minutes.
2. combine cornstarch, flour, baking soda, salt, and pepper in a medium bowl. dunk each piece of tofu in the flour mixture and set on a separate plate.
3. heat about 1/4-inch of vegetable oil in a large skillet over high heat. add tofu to skillet in a single layer in batches. cook until crispy and golden brown, about 2 - 3 minutes. flip each piece and cook an additional 2-3 minutes, until crispy and golden brown. transfer to a paper towel lined bowl. repeat with remaining tofu.
4. in the same pan, remove all but about two tablespoons of oil. heat over high heat. saute the garlic until lightly golden. add the pepper and cook for another minute or two.
5. lower the heat to medium and add the sauce. continue cooking for about 5 minutes, until the sauce thickens. stir the sauce and peppers with the tofu and serve over rice.
- snixy kitchen
4.25.2014
chicken + beet green pilaf
prep time: tbd
cook time: tbd
servings: 4
chicken broth ingredients:
chicken carcass with wings attached
1 carrot - roughly chopped
1 medium white or yellow onion - roughly chopped
2 bay leaves
salt
pepper
pilaf ingredients:
2 cups chicken broth
1 cup wild rice
2 shallots - chopped
2 garlic cloves - minced
greens from one bunch of beets
1 lemon - garnish
parmesan - garnish
olive oil
salt
pepper
chicken broth steps:
1. place the chicken in a large pot and add just enough water to cover the top. add the carrot, onion, bay leave and a pinch of salt and pepper and bring to a boil over medium-high heat. reduce heat to medium and simmer for about an hour. let cool and remove the carcass and set aside. strain the rest of the stock and set aside.
2. shred the remaining meat from the carcass and set aside.
pilaf steps:
1. in a pot over medium heat, drizzle just enough olive oil to coat the pan and add the shallots. let cook for about a minute until fragrant and translucent. add the garlic and cook for another minute until soft. add the rice and cook for a minute, mixing with the other ingredients.
2. add the two cups of broth, lower heat to medium, cover and cook for about 30 minutes until the rice has absorbed almost all the broth.
3. add the beet greens and stir. cover and cook for another five minutes until the rice is cooked through. remove rice from the heat and leave covered for about five minutes to rest.
4. uncover the rice and fluff with a fork. add the shredded chicken to the rice. season with salt, pepper, parmesan and lemon zest to taste.
- goop, march 2014
cook time: tbd
servings: 4
chicken broth ingredients:
chicken carcass with wings attached
1 carrot - roughly chopped
1 medium white or yellow onion - roughly chopped
2 bay leaves
salt
pepper
pilaf ingredients:
2 cups chicken broth
1 cup wild rice
2 shallots - chopped
2 garlic cloves - minced
greens from one bunch of beets
1 lemon - garnish
parmesan - garnish
olive oil
salt
pepper
chicken broth steps:
1. place the chicken in a large pot and add just enough water to cover the top. add the carrot, onion, bay leave and a pinch of salt and pepper and bring to a boil over medium-high heat. reduce heat to medium and simmer for about an hour. let cool and remove the carcass and set aside. strain the rest of the stock and set aside.
2. shred the remaining meat from the carcass and set aside.
pilaf steps:
1. in a pot over medium heat, drizzle just enough olive oil to coat the pan and add the shallots. let cook for about a minute until fragrant and translucent. add the garlic and cook for another minute until soft. add the rice and cook for a minute, mixing with the other ingredients.
2. add the two cups of broth, lower heat to medium, cover and cook for about 30 minutes until the rice has absorbed almost all the broth.
3. add the beet greens and stir. cover and cook for another five minutes until the rice is cooked through. remove rice from the heat and leave covered for about five minutes to rest.
4. uncover the rice and fluff with a fork. add the shredded chicken to the rice. season with salt, pepper, parmesan and lemon zest to taste.
- goop, march 2014
3.21.2014
buttery moong dal with garlic and cumin
prep time: tbd
cook tme: tbd
servings: 6 - 8
ingredients:
1 cup moong dal (split mung beans) soaked 2 hours in cold water, drained and rinsed
1/2 teaspoon turmeric
1 teaspoon salt
3 tablespoon ghee
1/2 teaspoon cumin
1 green chile - slit lengthwise
4 garlic cloves - mined
1 large shallot - diced
garam masala or red chile powder
plain basmati rice - freshly cooked
steps:
1. put dal, turmeric and salt in a large soup pot. add 7 cups water and bring to a gentle boil, stirring.
2. turn heat very low and cover pot with lid slightly ajar. check pot and stir frequently, as the dal has a tendency to boil over in the beginning. skim off and discard any foam that rises. cook for about 45 minutes, until quite soft. taste and adjust salt. for a smooth, velvety consistency, puree dal in a blender, then return to pot. if ou prefer some texture, just beat with a whisk for a minute or two.
3. heat ghee in a small skillet over medium-high heat. add cumin, chile and garlic and cook until cumin is fragrant and garlic is lightly colored, about 1 minute. add shallot and continue cooking until shallot is softened, about 1 minute more. pour contents of skillet into pot and stir into the dal.
4. transfer to a serving bowl or individual soup bowls. sprinkle with a pinch of garam masala or red chile powder and/or serve with basmati rice, if desired.
- new york times, march 2014
cook tme: tbd
servings: 6 - 8
ingredients:
1 cup moong dal (split mung beans) soaked 2 hours in cold water, drained and rinsed
1/2 teaspoon turmeric
1 teaspoon salt
3 tablespoon ghee
1/2 teaspoon cumin
1 green chile - slit lengthwise
4 garlic cloves - mined
1 large shallot - diced
garam masala or red chile powder
plain basmati rice - freshly cooked
steps:
1. put dal, turmeric and salt in a large soup pot. add 7 cups water and bring to a gentle boil, stirring.
2. turn heat very low and cover pot with lid slightly ajar. check pot and stir frequently, as the dal has a tendency to boil over in the beginning. skim off and discard any foam that rises. cook for about 45 minutes, until quite soft. taste and adjust salt. for a smooth, velvety consistency, puree dal in a blender, then return to pot. if ou prefer some texture, just beat with a whisk for a minute or two.
3. heat ghee in a small skillet over medium-high heat. add cumin, chile and garlic and cook until cumin is fragrant and garlic is lightly colored, about 1 minute. add shallot and continue cooking until shallot is softened, about 1 minute more. pour contents of skillet into pot and stir into the dal.
4. transfer to a serving bowl or individual soup bowls. sprinkle with a pinch of garam masala or red chile powder and/or serve with basmati rice, if desired.
- new york times, march 2014
3.19.2014
kichri with massour dal
prep time: tbd
cook time: tbd
servings: 6 - 8
ingredients:
1 cup massour dal (split red lentils)
2 cups basmati rice
2 tablespoons ghee
3 small hot green chiles - split lengthwise
1/2 teaspoon cumin seeds
4 cardamom pods
1 2-inch stick cinnamon
6 cloves
6 black peppercorns
1 small onion - diced fine
1/2 teaspoon turmeric
1 teaspoon salt
2 cups plain yogurt
steps:
1. pick over lentils, then combine with rice in a medium mixing bowl. add cold water and rinse several times, draining with a fine sieve, until water runs clear. cover with cold water and soak for 1 hour, then drain well.
2. heat ghee in a saucepan over medium heat. add chiles, cumin, cardamom, cinnamon, cloves and peppercorns. let sizzle briefly until cumin seeds being to grown. add onion, stir to coat and cook until lightly browned, about 2 minutes.
3. add lentil-rice mixture, turmeric, salt and 4 cups water. bring to a boil, cover and turn heat to low. cook for 15 minutes, then let rest, covered, for 10 minutes. fluff mixture before serving. accompany with plain yogurt.
- new york times, march 2014
cook time: tbd
servings: 6 - 8
ingredients:
1 cup massour dal (split red lentils)
2 cups basmati rice
2 tablespoons ghee
3 small hot green chiles - split lengthwise
1/2 teaspoon cumin seeds
4 cardamom pods
1 2-inch stick cinnamon
6 cloves
6 black peppercorns
1 small onion - diced fine
1/2 teaspoon turmeric
1 teaspoon salt
2 cups plain yogurt
steps:
1. pick over lentils, then combine with rice in a medium mixing bowl. add cold water and rinse several times, draining with a fine sieve, until water runs clear. cover with cold water and soak for 1 hour, then drain well.
2. heat ghee in a saucepan over medium heat. add chiles, cumin, cardamom, cinnamon, cloves and peppercorns. let sizzle briefly until cumin seeds being to grown. add onion, stir to coat and cook until lightly browned, about 2 minutes.
3. add lentil-rice mixture, turmeric, salt and 4 cups water. bring to a boil, cover and turn heat to low. cook for 15 minutes, then let rest, covered, for 10 minutes. fluff mixture before serving. accompany with plain yogurt.
- new york times, march 2014
1.24.2014
lemony egg soup with escarole
prep time: tbd
cook time: 15 - 20 minutes
servings: 4
ingredients:
5 cups chicken stock
1/2 cup white rice
4 cups escarole - coarsely chopped
3 large eggs
2 - 3 tablespoons fresh lemon juice - as needed
1/2 teaspoon finely grated lemon zest
salt
pepper
steps:
1. in a medium pot, bring stock to a simmer. add rice and simmer gently until tender, 15 - 20 minutes. stir in escarole for the last 5 minutes.
2. in a medium bowl, whisk together the eggs and 2 tablespoons lemon. whisking constantly, slowly ladle 1 cup hot broth into the egg mixture. pour mixture into the pot of hot stock. cook gently until soup begins to thicken, 2 - 3 minutes. season with lemon zest, salt, pepper and more lemon juice, if desired.
cook time: 15 - 20 minutes
servings: 4
ingredients:
5 cups chicken stock
1/2 cup white rice
4 cups escarole - coarsely chopped
3 large eggs
2 - 3 tablespoons fresh lemon juice - as needed
1/2 teaspoon finely grated lemon zest
salt
pepper
steps:
1. in a medium pot, bring stock to a simmer. add rice and simmer gently until tender, 15 - 20 minutes. stir in escarole for the last 5 minutes.
2. in a medium bowl, whisk together the eggs and 2 tablespoons lemon. whisking constantly, slowly ladle 1 cup hot broth into the egg mixture. pour mixture into the pot of hot stock. cook gently until soup begins to thicken, 2 - 3 minutes. season with lemon zest, salt, pepper and more lemon juice, if desired.
12.20.2013
andouille and roasted squash gumbo
prep time: 20 minutes
cook time: 1 hour 20 minutes
servings: 4
ingredients:
1 butternut squash or small pumpkin - peeled and diced into bite-size pieces
salt
pepper
nutmeg
1/3 cup vegetable oil
1 pound andouille - coarsely chopped
1/3 cup flour
1 teaspoon paprika
1 onion - chopped
1 red bell pepper - chopped
8 ounces fresh okra - sliced
2 tablespoons fresh thyme leaves - finely chopped
4 cloves garlic - thinly sliced
2 cups chicken stock
1 bottle lager beer
1 32-ounce can stewed tomatoes
hot sauce
cooked rice
sliced scallions - garnish
steps:
1. preheat the oven to 400 degrees. place the squash on a baking sheet, spray with cooking spray and season with salt and pepper and nutmeg. roast until tender and brown at the edges, 20 - 25 minutes
2. heat a soup pot over medium-high heat. add a drizzle of oil and the sausage, cook until brown, then remove. add the remaining oil, some black pepper, flour and paprika, and stir. cook until brown and very fragrant, 20 minutes.
3. add the onions and pepper, season with salt and pepper and soften, 5 minutes.
4. add the okra, thyme garlic, bay leaf and chile peppers, stir a few minutes more. add the stock, beer and tomatoes and the hot sauce, to taste.
5. add the sausage back to the gumbo, simmer to thicken, 20 - 30 minutes. add the squash and stir to combine. serve over rice. garnish with scallions.
- food network
cook time: 1 hour 20 minutes
servings: 4
ingredients:
1 butternut squash or small pumpkin - peeled and diced into bite-size pieces
salt
pepper
nutmeg
1/3 cup vegetable oil
1 pound andouille - coarsely chopped
1/3 cup flour
1 teaspoon paprika
1 onion - chopped
1 red bell pepper - chopped
8 ounces fresh okra - sliced
2 tablespoons fresh thyme leaves - finely chopped
4 cloves garlic - thinly sliced
2 cups chicken stock
1 bottle lager beer
1 32-ounce can stewed tomatoes
hot sauce
cooked rice
sliced scallions - garnish
steps:
1. preheat the oven to 400 degrees. place the squash on a baking sheet, spray with cooking spray and season with salt and pepper and nutmeg. roast until tender and brown at the edges, 20 - 25 minutes
2. heat a soup pot over medium-high heat. add a drizzle of oil and the sausage, cook until brown, then remove. add the remaining oil, some black pepper, flour and paprika, and stir. cook until brown and very fragrant, 20 minutes.
3. add the onions and pepper, season with salt and pepper and soften, 5 minutes.
4. add the okra, thyme garlic, bay leaf and chile peppers, stir a few minutes more. add the stock, beer and tomatoes and the hot sauce, to taste.
5. add the sausage back to the gumbo, simmer to thicken, 20 - 30 minutes. add the squash and stir to combine. serve over rice. garnish with scallions.
- food network
12.11.2013
stuffed peppers with red rice, chard and feta
prep time: tbd
cook time: tbd
servings: 4
ingredients:
4 medium red peppers
1 bunch swiss chard - stemmed and washed
salt
3 tablespoons olive oil
2 garlic cloves - minced
2 cups cooked red rice
1/4 cup chopped mint
2 ounces feta - crumbled
1/2 cup water
2 tablespoons fresh lemon juice
1 tablespoon tomato paste
steps:
1. cut the tops away from the peppers and gently remove the seeds and membranes. set aside.
2. bring a large pot of water to a boil, salt generously and add the chard leaves. blanch 1 minute, until just tender, and transfer to a bowl of cold water. drain, squeeze out water and chop medium-fine.
3. heat 1 tablespoon olive oil in a large skillet or saucepan and add the garlic. cook, stirring, until fragrant, about 30 seconds, and stir in the chard. stir for about 30 seconds, until coated with oil and garlic, and season with salt and pepper. stir in the rice, toss together, and remove form the heat.
4. transfer the rice mixture to a bowl and stir in the mint, feta and 1 tablespoon olive oil. season to taste with salt and pepper.
5. spoon the rice and chard mixture into the peppers and place the peppers upright in a lidded saucepan or skillet. mix together the water, lemon juice, salt to taste, optional tomato paste and remaining olive oil and add to the pan. bring to a simmer, reduce the heat, cover and simmer 40 minutes, until the peppers are tender. remove the lid and allow to cool in the pan. transfer to plates or a platter, spoon any liquid remaining in the pan over the peppers if desired, and serve.
- new york times, october 2013
cook time: tbd
servings: 4
ingredients:
4 medium red peppers
1 bunch swiss chard - stemmed and washed
salt
3 tablespoons olive oil
2 garlic cloves - minced
2 cups cooked red rice
1/4 cup chopped mint
2 ounces feta - crumbled
1/2 cup water
2 tablespoons fresh lemon juice
1 tablespoon tomato paste
steps:
1. cut the tops away from the peppers and gently remove the seeds and membranes. set aside.
2. bring a large pot of water to a boil, salt generously and add the chard leaves. blanch 1 minute, until just tender, and transfer to a bowl of cold water. drain, squeeze out water and chop medium-fine.
3. heat 1 tablespoon olive oil in a large skillet or saucepan and add the garlic. cook, stirring, until fragrant, about 30 seconds, and stir in the chard. stir for about 30 seconds, until coated with oil and garlic, and season with salt and pepper. stir in the rice, toss together, and remove form the heat.
4. transfer the rice mixture to a bowl and stir in the mint, feta and 1 tablespoon olive oil. season to taste with salt and pepper.
5. spoon the rice and chard mixture into the peppers and place the peppers upright in a lidded saucepan or skillet. mix together the water, lemon juice, salt to taste, optional tomato paste and remaining olive oil and add to the pan. bring to a simmer, reduce the heat, cover and simmer 40 minutes, until the peppers are tender. remove the lid and allow to cool in the pan. transfer to plates or a platter, spoon any liquid remaining in the pan over the peppers if desired, and serve.
- new york times, october 2013
10.21.2013
kosheri
prep time: tbd
cook time: tbd
servings: 4
ingredients
1/2 cup lentils
olive oil
1 large yellow spanish onion - peeled and thinly sliced
2-inch cinnamon stick
4 cardamon pods - crushed
3 whole cloves
1 cup long-grain brown rice
salt
1 3/4 cups water, vegetable stock or chicken stock
steps:
1. bring a medium pot of salted water to a boil and add the lentils. lower the heat and simmer just until the lentils are cooked through, about 25 minutes. drain the lentils and set them aside.
2. heat 1/4 cup of the olive oil in a large skillet set over medium heat. add the onion and cook, stirring now and then, until totally soft and caramelized, a solid 1/2 hour. set the onions aside.
3. meanwhile, heat about 3 tablespoons of the olive oil in a large saucepan over medium heat. add the spices and the rice or quinoa and cook the grains until they turn opaque and the spices are fragrant, about 3 minutes. add a pinch of salt and water. bring to a boil, turn the heat to low, cover and cook for 45 minutes. turn off the heat and let the mixture sit for 10 minutes. uncover, fluff with a fork, and fold in the lentils and onions.
- goop, october 2013
cook time: tbd
servings: 4
ingredients
1/2 cup lentils
olive oil
1 large yellow spanish onion - peeled and thinly sliced
2-inch cinnamon stick
4 cardamon pods - crushed
3 whole cloves
1 cup long-grain brown rice
salt
1 3/4 cups water, vegetable stock or chicken stock
steps:
1. bring a medium pot of salted water to a boil and add the lentils. lower the heat and simmer just until the lentils are cooked through, about 25 minutes. drain the lentils and set them aside.
2. heat 1/4 cup of the olive oil in a large skillet set over medium heat. add the onion and cook, stirring now and then, until totally soft and caramelized, a solid 1/2 hour. set the onions aside.
3. meanwhile, heat about 3 tablespoons of the olive oil in a large saucepan over medium heat. add the spices and the rice or quinoa and cook the grains until they turn opaque and the spices are fragrant, about 3 minutes. add a pinch of salt and water. bring to a boil, turn the heat to low, cover and cook for 45 minutes. turn off the heat and let the mixture sit for 10 minutes. uncover, fluff with a fork, and fold in the lentils and onions.
- goop, october 2013
3.15.2013
red rice "risotto"
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 cup red rice
2 shallots - chopped
2 cloves garlic - chopped
1 cup porcini mushroom - sliced
2 cups mushroom broth
hearty handfuls of spinach
olive oil
salt
pepper
steps:
1. soak rice in cold water for a few hours before cooking. coat a large pot with olive oil and place over medium high heat. a dd onion, season with salt and pepper and cook until translucent, about 1 minute. add garlic and cook for another minute, until soft.
2. add mushrooms, season and cook for about three minutes until soft and slightly browned. add rice and let cook for about a minute, stirring throughout to mix.
3. add broth and bring to a boil. reduce heat to medium and let simmer, stirring occasionally, until most of the water is absorbed. add spinach, mix to combine and remove the heat. cover for about three minutes.
4. uncover, fluff with fork, season with salt, pepper an cheese to your liking. serve.
- goop, march 2013
cook time: tbd
servings: 4
ingredients:
1 cup red rice
2 shallots - chopped
2 cloves garlic - chopped
1 cup porcini mushroom - sliced
2 cups mushroom broth
hearty handfuls of spinach
olive oil
salt
pepper
steps:
1. soak rice in cold water for a few hours before cooking. coat a large pot with olive oil and place over medium high heat. a dd onion, season with salt and pepper and cook until translucent, about 1 minute. add garlic and cook for another minute, until soft.
2. add mushrooms, season and cook for about three minutes until soft and slightly browned. add rice and let cook for about a minute, stirring throughout to mix.
3. add broth and bring to a boil. reduce heat to medium and let simmer, stirring occasionally, until most of the water is absorbed. add spinach, mix to combine and remove the heat. cover for about three minutes.
4. uncover, fluff with fork, season with salt, pepper an cheese to your liking. serve.
- goop, march 2013
3.11.2013
chicken & brown rice soup
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1/2 of a chicken - separated into 4 parts
1 cup brown rice
1 small onion - chopped
1 medium carrot - sliced
2 cloves garlic - chopped
1 bay leaf
5 cups water
2 chicken bouillon cubes
salt
pepper
olive oil
steps:
1. in you can, soak the brown rice overnight. or rinse and proceed. wash and dry chicken pieces and season well with salt and pepper.
2. place a large saucepan over medium-high heat. coat bottom of pan with thin layer of olive oil. add onion and carrot. cook for about minute until vegetables soften. add garlic and bay leaf. cook for another minute until garlic softens. add chicken pieces skin side down and let skins lightly sear among the vegetables.
3. add the brown rice, water and bouillon cubes and bring to a simmer. simmer for about 45 minutes, stirring occasionally, until the rice is cooked and the chicken is falling off the bone. remove from heat.
4. when cool, remove chicken pieces from the soup. tear the meat from the bones. discard the bones and add meat back to the soup. stir and serve.
- goop, march 2013
cook time: tbd
servings: 4
ingredients:
1/2 of a chicken - separated into 4 parts
1 cup brown rice
1 small onion - chopped
1 medium carrot - sliced
2 cloves garlic - chopped
1 bay leaf
5 cups water
2 chicken bouillon cubes
salt
pepper
olive oil
steps:
1. in you can, soak the brown rice overnight. or rinse and proceed. wash and dry chicken pieces and season well with salt and pepper.
2. place a large saucepan over medium-high heat. coat bottom of pan with thin layer of olive oil. add onion and carrot. cook for about minute until vegetables soften. add garlic and bay leaf. cook for another minute until garlic softens. add chicken pieces skin side down and let skins lightly sear among the vegetables.
3. add the brown rice, water and bouillon cubes and bring to a simmer. simmer for about 45 minutes, stirring occasionally, until the rice is cooked and the chicken is falling off the bone. remove from heat.
4. when cool, remove chicken pieces from the soup. tear the meat from the bones. discard the bones and add meat back to the soup. stir and serve.
- goop, march 2013
12.31.2012
spicy tuna on crispy rice
prep time: tbd
servings: 4
ingredients:
1/2 pound sushi grade tuna
1 tablespoons mayonnaise
1/2 tablespoon sriracha
1 tablespoon rice vinegar
1/2 tablespoon soy sauce
1/2 tablespoon sesame oil
1 1/2 cups cooked sushi rice
2 tablespoons furikake japanese seasoning (or mix black and white sesame seeds)
vegetable oil
scallion - sliced to garnish
steps:
1. slice tuna against the grain, then chop into small cubes. place in a bowl.
2. add the mayonnaise, sriracha, rice vinegar, soy sauce and sesame oil. mix to combine and place in fridge until ready to use.
3. using your hands, form rice into small rectangles, about 2 inches long and 1 inch thick. rice should be packed as tightly as possible so that it doesn't fall apart when frying. roll formed rice pieces in sesame mix to coat.
4. coat the bottom of a non-stick frying pan with vegetable oil and place over high heat. when oil is hot enough to sizzle, fry each piece for about a minute on each side, or until golden brown. remove to a paper-towel lined plate.
5. when cool enough to handle, arrange rice pieces on a serving platter. place spicy tuna mixture onto top to cover. garnish with sliced scallion and serve.
- goop, october 2012
servings: 4
ingredients:
1/2 pound sushi grade tuna
1 tablespoons mayonnaise
1/2 tablespoon sriracha
1 tablespoon rice vinegar
1/2 tablespoon soy sauce
1/2 tablespoon sesame oil
1 1/2 cups cooked sushi rice
2 tablespoons furikake japanese seasoning (or mix black and white sesame seeds)
vegetable oil
scallion - sliced to garnish
steps:
1. slice tuna against the grain, then chop into small cubes. place in a bowl.
2. add the mayonnaise, sriracha, rice vinegar, soy sauce and sesame oil. mix to combine and place in fridge until ready to use.
3. using your hands, form rice into small rectangles, about 2 inches long and 1 inch thick. rice should be packed as tightly as possible so that it doesn't fall apart when frying. roll formed rice pieces in sesame mix to coat.
4. coat the bottom of a non-stick frying pan with vegetable oil and place over high heat. when oil is hot enough to sizzle, fry each piece for about a minute on each side, or until golden brown. remove to a paper-towel lined plate.
5. when cool enough to handle, arrange rice pieces on a serving platter. place spicy tuna mixture onto top to cover. garnish with sliced scallion and serve.
- goop, october 2012
8.10.2012
asparagus soup with green garlic and eggs
prep time: tbd
cook time: 15 minutes
servings: 4
ingredients:
1 pound asparagus
5 cups chicken stock
1 bulb spring garlic - separated into cloves, peeled and thinly sliced
salt
pepper
4 large eggs
1/4 cup grated parmesan
2 tablespoons finely chopped parsley
1/2 cup pasta or rice - cooked
steps:
1. break off the woody ends of the asparagus stalks and combine them with the stock and garlic in a soup pot and bring to a simmer. simmer 15 minutes. using a slotted spoon, remove asparagus stems and discard. season the broth to taste with salt and pepper. slice the asparagus into 1-inch pieces and add to the broth. simmer 8 - 12 minutes.
2. just before serving, beat the eggs, cheese and parsley together in a bowl. have the soup at a bare simmer. making sure the soup isn't boiling, whisk a ladleful into the egg mixture. stir well and whisk back into the soup. whisk constantly over very low heat for 3 minutes, then ladle into bowls and serve with a spoonful of pasta.
- new york times, may 2010
cook time: 15 minutes
servings: 4
ingredients:
1 pound asparagus
5 cups chicken stock
1 bulb spring garlic - separated into cloves, peeled and thinly sliced
salt
pepper
4 large eggs
1/4 cup grated parmesan
2 tablespoons finely chopped parsley
1/2 cup pasta or rice - cooked
steps:
1. break off the woody ends of the asparagus stalks and combine them with the stock and garlic in a soup pot and bring to a simmer. simmer 15 minutes. using a slotted spoon, remove asparagus stems and discard. season the broth to taste with salt and pepper. slice the asparagus into 1-inch pieces and add to the broth. simmer 8 - 12 minutes.
2. just before serving, beat the eggs, cheese and parsley together in a bowl. have the soup at a bare simmer. making sure the soup isn't boiling, whisk a ladleful into the egg mixture. stir well and whisk back into the soup. whisk constantly over very low heat for 3 minutes, then ladle into bowls and serve with a spoonful of pasta.
- new york times, may 2010
8.01.2012
roasted wild salmon with tomatoes, basil and capers, parmesan-crusted cauliflower, and rice
prep time: 20 minutes
cook time: 15 minutes
servings: 6
ingredients:
6 wild salmon fillets
salt
pepper
2 tablespoons lemon and herb seasoning
4 cups cauliflower florets
3 tablespoons grated parmesan cheese
1 cup chopped roma tomatoes
1/4 cup slivered basil leaves
2 tablespoons drained capers
4 cups instant brown rice - cook according to directions
steps:
1. preheat oven to 400 degrees. coat a large baking sheet with cooking spray. season salmon with salt and pepper. brush lemon and herb seasoning all over both sides of salmon.
2. place salmon on prepared baking sheet. arrange cauliflower on another baking sheet, spray with cooking spray and sprinkle with parmesan. roast 15 minutes, until fish is fork tender and cauliflower is golden brown and tender.
3. in a medium bowl, combine tomatoes, basil and capers. season with salt and pepper.
4. serve the salmon fillets with tomato mixture spooned over top.
- food network
cook time: 15 minutes
servings: 6
ingredients:
6 wild salmon fillets
salt
pepper
2 tablespoons lemon and herb seasoning
4 cups cauliflower florets
3 tablespoons grated parmesan cheese
1 cup chopped roma tomatoes
1/4 cup slivered basil leaves
2 tablespoons drained capers
4 cups instant brown rice - cook according to directions
steps:
1. preheat oven to 400 degrees. coat a large baking sheet with cooking spray. season salmon with salt and pepper. brush lemon and herb seasoning all over both sides of salmon.
2. place salmon on prepared baking sheet. arrange cauliflower on another baking sheet, spray with cooking spray and sprinkle with parmesan. roast 15 minutes, until fish is fork tender and cauliflower is golden brown and tender.
3. in a medium bowl, combine tomatoes, basil and capers. season with salt and pepper.
4. serve the salmon fillets with tomato mixture spooned over top.
- food network
5.21.2012
nori hand rolls
prep time: tbd
cook time: tbd
servings: 2 adults, 1 child and 1 baby
ingredients:
10 asparagus - woody ends removed and halved
40 green beans - trimmed
1 teaspoon fine sea salt
2 cups cooked brown sushi rice or brown short grain rice
10 nori sheets - halved lengthways
1/2 tablespoon wasabi (optional)
1 beetroot - grated
1 3/4 ounces sprouts such as alfalfa, broccoli or mung (optional)
sauce ingredients:
2 avocados - peeled, pitted and mashed
2 tablespoons mayonnaise
steps:
1. put the asparagus and green beans in a steamer and steam, covered, for 5 minutes until the vegetables are cooked but still slightly crunchy. Add the salt to the cooked brown sushi rice and mix well.
2. to make the sauce, mix together the avocados and mayonnaise in a bowl until smooth.
3. to make a hand roll, spread 1 tablespoon of the sauce diagonally down the centre of one nori sheet, then add a little wasabi on top, if using. put 1 tablespoon of the cooked brown sushi rice, 1 piece of asparagus, 2 green beans and 1 tablespoon each of the beetroot and sprouts, if using, on top of the sauce. take the nori sheet in your hand and roll into a cone shape. repeat with the remaining ingredients and serve.
for 6-9 month-old infants: green bean, avocado & rice purée
1. put 4 tablespoons of the cooked brown sushi rice and a generous 1/2 cup boiling water in a saucepan and simmer, covered, over a low heat for 10 minutes. add 4 green beans and cook, covered, for a further 10 minutes until completely soft. transfer to a blender and add 2 tablespoons of the avocado and 3 tablespoons water. blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. serve warm.
for 9-12 month-old infants: vegetables, avocado, sprouts, beetroot & rice
1. put 4 tablespoons of the cooked brown sushi rice and a generous 1/2 cup boiling water in a saucepan and simmer, covered, over a low heat for 10 minutes. add 2 green beans and 1 asparagus piece and cook for a further 10 minutes until completely soft. transfer to a blender and add 2 tablespoons of the avocado, 1 tablespoon each of the beetroot and sprouts, if using, and 3 tablespoons water. pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. serve warm.
- goop, january 2012
cook time: tbd
servings: 2 adults, 1 child and 1 baby
ingredients:
10 asparagus - woody ends removed and halved
40 green beans - trimmed
1 teaspoon fine sea salt
2 cups cooked brown sushi rice or brown short grain rice
10 nori sheets - halved lengthways
1/2 tablespoon wasabi (optional)
1 beetroot - grated
1 3/4 ounces sprouts such as alfalfa, broccoli or mung (optional)
sauce ingredients:
2 avocados - peeled, pitted and mashed
2 tablespoons mayonnaise
steps:
1. put the asparagus and green beans in a steamer and steam, covered, for 5 minutes until the vegetables are cooked but still slightly crunchy. Add the salt to the cooked brown sushi rice and mix well.
2. to make the sauce, mix together the avocados and mayonnaise in a bowl until smooth.
3. to make a hand roll, spread 1 tablespoon of the sauce diagonally down the centre of one nori sheet, then add a little wasabi on top, if using. put 1 tablespoon of the cooked brown sushi rice, 1 piece of asparagus, 2 green beans and 1 tablespoon each of the beetroot and sprouts, if using, on top of the sauce. take the nori sheet in your hand and roll into a cone shape. repeat with the remaining ingredients and serve.
for 6-9 month-old infants: green bean, avocado & rice purée
1. put 4 tablespoons of the cooked brown sushi rice and a generous 1/2 cup boiling water in a saucepan and simmer, covered, over a low heat for 10 minutes. add 4 green beans and cook, covered, for a further 10 minutes until completely soft. transfer to a blender and add 2 tablespoons of the avocado and 3 tablespoons water. blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. serve warm.
for 9-12 month-old infants: vegetables, avocado, sprouts, beetroot & rice
1. put 4 tablespoons of the cooked brown sushi rice and a generous 1/2 cup boiling water in a saucepan and simmer, covered, over a low heat for 10 minutes. add 2 green beans and 1 asparagus piece and cook for a further 10 minutes until completely soft. transfer to a blender and add 2 tablespoons of the avocado, 1 tablespoon each of the beetroot and sprouts, if using, and 3 tablespoons water. pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. serve warm.
- goop, january 2012
5.18.2012
baked salmon, cauli and capers
prep time: tbd
cook time: tbd
servings: 2 adults, 1 child and 1 baby
ingredients:
6 tablespoon extra virgin olive oil
3 salmon steaks
1 cauliflower - sliced into rounds
1/4 teaspoon fine sea salt
1 red onion - thinly sliced into rings
4 tablespoon small capers in salt or brine - drained and rinsed
3 garlic cloves - finely chopped
4 tablespoon chopped parsley leaves
freshly ground black pepper
2 cups cooked brown rice to serve
steps:
1. preheat the oven to 400 degrees and grease a large baking tray with 2 tablespoons of the oil. arrange the salmon and cauliflower in a single layer on the bottom of the baking tray and drizzle the remaining oil over the top. sprinkle with the salt and season with pepper. top each salmon steak with 1/3 of the onion rings.
2. bake for 15-20 minutes until the cauliflower is tender and browned around the edges and the salmon is opaque and cooked through. serve hot with the capers, garlic and parsley sprinkled over the top, and with the cooked brown rice.
for 6-9 month-old infants: salmon & cauliflower purée:
1. remove the skin and any bones from 1 3/4 ounces of the salmon. transfer to a greased baking dish, add 6 cauliflower florets and bake as above for 20 minutes until the salmon is opaque and completely cooked through and the cauliflower is completely soft. transfer to a blender and add 3 tablespoons water. blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. serve warm.
for 9-12 month-old infants: baked salmon & vegetables :
1. remove the skin and any bones from 1 3/4 ounces of the salmon. transfer to a greased baking dish, add 6 cauliflower florets and 1 onion ring and bake as above for 20 minutes until the salmon is opaque and completely cooked through and the vegetables are completely soft. transfer to a blender and add 3 tablespoons water. pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. serve warm.
- goop, january 2012
cook time: tbd
servings: 2 adults, 1 child and 1 baby
ingredients:
6 tablespoon extra virgin olive oil
3 salmon steaks
1 cauliflower - sliced into rounds
1/4 teaspoon fine sea salt
1 red onion - thinly sliced into rings
4 tablespoon small capers in salt or brine - drained and rinsed
3 garlic cloves - finely chopped
4 tablespoon chopped parsley leaves
freshly ground black pepper
2 cups cooked brown rice to serve
steps:
1. preheat the oven to 400 degrees and grease a large baking tray with 2 tablespoons of the oil. arrange the salmon and cauliflower in a single layer on the bottom of the baking tray and drizzle the remaining oil over the top. sprinkle with the salt and season with pepper. top each salmon steak with 1/3 of the onion rings.
2. bake for 15-20 minutes until the cauliflower is tender and browned around the edges and the salmon is opaque and cooked through. serve hot with the capers, garlic and parsley sprinkled over the top, and with the cooked brown rice.
for 6-9 month-old infants: salmon & cauliflower purée:
1. remove the skin and any bones from 1 3/4 ounces of the salmon. transfer to a greased baking dish, add 6 cauliflower florets and bake as above for 20 minutes until the salmon is opaque and completely cooked through and the cauliflower is completely soft. transfer to a blender and add 3 tablespoons water. blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. serve warm.
for 9-12 month-old infants: baked salmon & vegetables :
1. remove the skin and any bones from 1 3/4 ounces of the salmon. transfer to a greased baking dish, add 6 cauliflower florets and 1 onion ring and bake as above for 20 minutes until the salmon is opaque and completely cooked through and the vegetables are completely soft. transfer to a blender and add 3 tablespoons water. pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. serve warm.
- goop, january 2012
5.16.2012
edward's ginger chicken
prep time: tbd
cook time: tbd
servings: 2 adults, 1 child and 1 baby
ingredients:
1/2 cup extra virgin olive oil
3 boneless, skinless chicken breast fillets or 6 boneless, skinless chicken thigh fillets
7 spring onions - finely sliced
2 1/2 tablespoons finely chopped root ginger
1 1/2 teaspoon chilli powder
2 cups chicken stock
1 teaspoon black peppercorns
1 tablespoon cane sugar
1 tablespoon tamari soy sauce or shoyu soy sauce
1 tablespoon cornflour, ground arrowroot or crushed kuzu
2 cups cooked brown basmati rice
1 teaspoon salt
steamed broccoli - cut into bite-sized florets
steps:
1. heat the oil in a large, heavy-based frying pan over a medium-high heat. add the chicken and cook for 3-4 minutes on each side until browned.
2. add the spring onions, ginger, chilli powder, stock, peppercorns, sugar and tamari to the pan. bring to the boil over a medium-high heat, then turn the heat down to low and simmer, covered, for 30-35 minutes until the chicken is tender and cooked through.
3. in a small bowl, mix the cornflour and 1 tablespoon cold water together to make a smooth paste. remove the chicken from the frying pan and stir the cornflour mixture into the liquid remaining in the pan. stir over a medium heat for 5 minutes or until the sauce is thick and glossy. put the cooked brown basmati rice in a large bowl, add the salt and mix well. serve the chicken with the sauce poured over the top and with the rice and steamed broccoli.
for 6-9 month-old infants: chicken, broccoli & brown basmati rice purée
1. put 2 tablespoons of the cooked brown basmati rice, 1 3/4 ounce of the browned chicken and a generous 1/2 cup boiling water in a saucepan. bring to the boil over a high heat, then turn the heat down to low and simmer, covered, for 10 minutes. add 2 tablespoons of steamed broccoli and simmer, covered, for a further 10 minutes until the rice is completely soft and the chicken is completely cooked through. transfer to a blender and add 3 tablespoons water. blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. serve warm.
for 9-12 month-old infants: chicken, veggies & brown basmati rice
1. put 2 tablespoons of the cooked brown basmati rice, 1 3/4 ounce of the browned chicken, 1 teaspoon of the spring onions and a generous ½ cup boiling water in a saucepan. bring to the boil over a high heat, then turn the heat down to low and simmer, covered, for 10 minutes. add 2 tablespoons of steamed broccoli and simmer, covered, for a further 10 minutes until the rice is completely soft and the chicken is completely cooked through. transfer to a blender and add 3 tablespoons water. pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. serve warm.
cook time: tbd
servings: 2 adults, 1 child and 1 baby
ingredients:
1/2 cup extra virgin olive oil
3 boneless, skinless chicken breast fillets or 6 boneless, skinless chicken thigh fillets
7 spring onions - finely sliced
2 1/2 tablespoons finely chopped root ginger
1 1/2 teaspoon chilli powder
2 cups chicken stock
1 teaspoon black peppercorns
1 tablespoon cane sugar
1 tablespoon tamari soy sauce or shoyu soy sauce
1 tablespoon cornflour, ground arrowroot or crushed kuzu
2 cups cooked brown basmati rice
1 teaspoon salt
steamed broccoli - cut into bite-sized florets
steps:
1. heat the oil in a large, heavy-based frying pan over a medium-high heat. add the chicken and cook for 3-4 minutes on each side until browned.
2. add the spring onions, ginger, chilli powder, stock, peppercorns, sugar and tamari to the pan. bring to the boil over a medium-high heat, then turn the heat down to low and simmer, covered, for 30-35 minutes until the chicken is tender and cooked through.
3. in a small bowl, mix the cornflour and 1 tablespoon cold water together to make a smooth paste. remove the chicken from the frying pan and stir the cornflour mixture into the liquid remaining in the pan. stir over a medium heat for 5 minutes or until the sauce is thick and glossy. put the cooked brown basmati rice in a large bowl, add the salt and mix well. serve the chicken with the sauce poured over the top and with the rice and steamed broccoli.
for 6-9 month-old infants: chicken, broccoli & brown basmati rice purée
1. put 2 tablespoons of the cooked brown basmati rice, 1 3/4 ounce of the browned chicken and a generous 1/2 cup boiling water in a saucepan. bring to the boil over a high heat, then turn the heat down to low and simmer, covered, for 10 minutes. add 2 tablespoons of steamed broccoli and simmer, covered, for a further 10 minutes until the rice is completely soft and the chicken is completely cooked through. transfer to a blender and add 3 tablespoons water. blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. serve warm.
for 9-12 month-old infants: chicken, veggies & brown basmati rice
1. put 2 tablespoons of the cooked brown basmati rice, 1 3/4 ounce of the browned chicken, 1 teaspoon of the spring onions and a generous ½ cup boiling water in a saucepan. bring to the boil over a high heat, then turn the heat down to low and simmer, covered, for 10 minutes. add 2 tablespoons of steamed broccoli and simmer, covered, for a further 10 minutes until the rice is completely soft and the chicken is completely cooked through. transfer to a blender and add 3 tablespoons water. pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. serve warm.
3.09.2012
chicken and vegetable paella
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
1/4 cup olive oil
3 cups diced seasonal vegetables (green beans, zucchini, baby squash, cauliflower)
1 cup seasonal mushrooms
2 pouns chicken legs and thighs - cut up
1 tablespoon chopped fresh garlic
1 cup grated fresh tomato
saffron
4 cups water
1/2 cup dry white wine
1 teaspoon pimenton
2 cups spanish bomba or calasparra rice
steps:
1. heat the olive oil in a 15-inch paella pan over medium-high heat. once hot, sear the vegetables until they are a nice brown color. remove vegetables from the pan and reserve.
2. add the chicken in small batches to the pan and sear until skin is golden and crisp. remove the chicken and reserve.
3. add the chopped garlic and cook for 2 minutes. stir in the grated tomato and cook for 1 minutes making sure to scrape up all the browned bits from the chicken. pour in the wine and let reduce by half, about 2 minutes.
4. return the vegetables and chicken to the pan and pour in the water. allow the mixture to boil for 2 mintues to flavor the water. then stir in the rice. season to taste with salt and boil for 10 minutes. do not stir the rice again as this can cause the rice to cook unevenly.
5. crumble a pinch of saffron across the top of the paella and sprinkle the pimenton evenly. do not stir the rice. cook for another 5 minutes. remove the paella from the heat, cover with a clean kitchen towel and let the paella rest for 5 mintues before serving.
- good, february 2012
cook time: tbd
servings: tbd
ingredients:
1/4 cup olive oil
3 cups diced seasonal vegetables (green beans, zucchini, baby squash, cauliflower)
1 cup seasonal mushrooms
2 pouns chicken legs and thighs - cut up
1 tablespoon chopped fresh garlic
1 cup grated fresh tomato
saffron
4 cups water
1/2 cup dry white wine
1 teaspoon pimenton
2 cups spanish bomba or calasparra rice
steps:
1. heat the olive oil in a 15-inch paella pan over medium-high heat. once hot, sear the vegetables until they are a nice brown color. remove vegetables from the pan and reserve.
2. add the chicken in small batches to the pan and sear until skin is golden and crisp. remove the chicken and reserve.
3. add the chopped garlic and cook for 2 minutes. stir in the grated tomato and cook for 1 minutes making sure to scrape up all the browned bits from the chicken. pour in the wine and let reduce by half, about 2 minutes.
4. return the vegetables and chicken to the pan and pour in the water. allow the mixture to boil for 2 mintues to flavor the water. then stir in the rice. season to taste with salt and boil for 10 minutes. do not stir the rice again as this can cause the rice to cook unevenly.
5. crumble a pinch of saffron across the top of the paella and sprinkle the pimenton evenly. do not stir the rice. cook for another 5 minutes. remove the paella from the heat, cover with a clean kitchen towel and let the paella rest for 5 mintues before serving.
- good, february 2012
10.31.2011
elk cabbage rolls
prep time: tbd
cook time: 60 - 90 minutes
servings: tbd
ingredients:
1 large head of cabbage
4 - 6 cups of cooked white rice
1/2 cup olive oil
salt and pepper
2 28-ounce cans tomato sauce
1 medium onion - chopped
steps:
1. fill a large pot with water and bring to a boil. add cabbage and boil for ten minutes or more. remove from heat, drain and set aside to cool.
2. in the meantime mix the rice, meat, onion and salt and pepper as needed.
3. blend the olive oil, tomato sauce and salt and pepper to taste (one half teaspoon course ground pepper or more ).
4. take each leaf of cabbage and stuff with the meat mixture, roll up and place in a large glass casserrole dish or other bakeing pan. pour the tomato sauce blend over all the cabbage rolls and bake in a pre heated 350 degree oven for 60 - 90 minutes covered.
- montana outdoor
cook time: 60 - 90 minutes
servings: tbd
ingredients:
1 large head of cabbage
4 - 6 cups of cooked white rice
1/2 cup olive oil
salt and pepper
2 28-ounce cans tomato sauce
1 medium onion - chopped
steps:
1. fill a large pot with water and bring to a boil. add cabbage and boil for ten minutes or more. remove from heat, drain and set aside to cool.
2. in the meantime mix the rice, meat, onion and salt and pepper as needed.
3. blend the olive oil, tomato sauce and salt and pepper to taste (one half teaspoon course ground pepper or more ).
4. take each leaf of cabbage and stuff with the meat mixture, roll up and place in a large glass casserrole dish or other bakeing pan. pour the tomato sauce blend over all the cabbage rolls and bake in a pre heated 350 degree oven for 60 - 90 minutes covered.
- montana outdoor
Subscribe to:
Posts (Atom)
