Rice Varieties

I used to have a cooking advice column and one of the questions I received was about rice varieties and how best to use them.  I thought I’d bring it over here for kicks.  Cooking rice is pretty easy, usually 1 rice to 2 water (or broth) ratio, but check variety to be sure, bring to boil, stir quickly, reduce heat to low, cover until all water is absorbed.  Most rices take 20 minutes, brown rice takes 40-45 minutes.  More on brown rice here.

Dear TaMara,

I’d like to try different types of rice, but I am unsure which rice compliments which foods. Can you tell me the differences between rice styles and how best to serve them? – Pat K.

Dear Pat,

Great question. I did a bit of research and this is the consensus. Which rice for which dish? Jasmine works best for Asian dishes. Arborio for Mediterranean, especially risotto, it absorbs lots of flavor. Basmati for Indian and Middle Eastern dishes. Though there are no hard and fast rules. Experiment with the flavors and see which you like when.

This is how each rice breaks down in flavor & texture:

Jasmine—A long grain white rice, delicately fragrant, soft, moist and slightly sticky, compliments any Asian dish.

Arborio -A medium grain white rice, with a chalky white appearance. It is this chalky area that makes this grain unique, allowing the grains to absorb unusually large amounts of liquid and hence flavor during cooking. This is also what makes it especially suited to risottos, paellas, dolmades and other Mediterranean dishes.

Basmati— An aromatic long grain rice that has the unusual characteristic of doubling in length but not width during cooking. This dry, separating grain is especially suited to Indian and Middle Eastern dishes, such as curries, pilafs.

Thanks for the question, I learned something new today myself.

TaMara

Microwave Myths and Popcorn Withdrawal

“Mom, I almost called you this week, because I forgot how to make popcorn.”  The reason is, I own neither a microwave or an air popper.  We had a good laugh as I relayed my popcorn adventures, which seems to be the final stop on my year without a microwave.

A year ago I became a household without a microwave.  I figured I’d last a month before I’d have to breakdown and get a new one.  But the month came and went and I found I did not miss it as much as I thought I would.  Reheating leftovers?  Quicker and more evenly heated in a small saucepan.  Cooking?  I never really cooked anything in one, so I didn’t miss that.  I mostly used mine for melting butter, reheating leftovers and making popcorn.  But for almost everything that I thought the microwave was quicker at heating, living without one proved it really isn’t quicker or easier.  So time went on and I never felt compelled to get a new microwave.

With one exception: popcorn.  I really don’t like air popped popcorn and microwave bags seemed quick and easy. Well, except when you burn the bag.  And I missed popcorn.  So last week I bought a bag of kernels, deciding I’d make it the old-fashioned way.  That was until I put the pan on the stove and realized I probably hadn’t made it this way in 30 years and had no idea how.  It wasn’t the ingredients:  hot oil, popcorn kernels, butter and salt.  But the proportions had me stumped.  A little research, a little experimentation and I now have the perfect bowl of popcorn.  And it is 10x better than any microwave bag.  So I guess it will be quite sometime before I become a microwave household again.

Perfect Popcorn for One

• 1 tsp vegetable oil
• 1 1/2 tbsp popcorn kernels
• 2 tsp butter
• salt to taste

2 qt saucepan

Put oil and 3 kernels of corn in covered saucepan with heat on high.  When 1 kernel pops, add remaining corn, cover, reduce heat to medium-high and shake constantly until popping slows to very far apart.  Turn off heat, add butter, cover again, shake up until you’re sure it’s done popping, add salt and pour into a bowl.  Makes about 2 cups.  If you’re making more, use a larger covered pot and keep the proportions: 1 tsp oil per 1 tbsp of popcorn kernels.

Wedding This Week

I want to give you an update of the happenings.  This week I am involved in my brother’s wedding, so this little thing  I like to call recipe sharing, will have to take a backseat.  I’ll post a menu on Thursday and whatever else I can during the week.

Food In Fiction will be on break until after the holidays, so I can focus on posting more holiday recipes and gift giving ideas.  Men Who Cook will be postponed this week, but will continue starting next week.  I’m really enjoying this series and I hope you are, too.  Also, if anyone wants to contribute a Guest Recipe, there is always room.  So send them my way. 

I think that brings us all up to speed.  Food in Fiction: after the holidays.  Men Who Cook: next week.  Coming up: holiday recipes and gift ideas.    Nice fish menu set for Thursday.  Until then….

I Never Know What to do with Leftovers….

I never know what to do with leftovers….

Men Who Cook: Butch Maier, Red Potatoes & Cheese

When I receive Men Who Cook recipes, I file them in a special file and then post in the order I receive them (in case anyone is wondering when their recipe will see the light of day).  A while ago, Todd Daily sent me a great cake recipe, I posted it and then the original document disappeared. Today I went to post his Men Who Cook recipes and, once again, they had disappeared. I told him he’s like Tom Cruise in Mission Impossible and his messages self-destruct after 30 seconds in my inbox. Anyway, if you have recipes you’d like send me an email.  I’m sure I won’t lose them.  And next week, Todd, I promise.

Meanwhile, my friend Butch Maier has come to the rescue with a quick and easy side that sounds like it would be good with roast chicken or a grilled steak:

Hi TaMara,

I have a little more time on my hands these days and remembered a recipe for you to try.  I don’t remember were I got it but here it is anyway you will need:

•  4lbs of baby red skinned potatoes, cut into 4-6 pieces
• 2 1/2 cups of Manchego cheese shredded.
• 3/4 milk
• 4 tbsp of butter, cut into small sections
• salt & pepper to taste

Boil the potatoes till tender  – takes approx 15 mins.  Drain and add the butter, cheese, milk and mash, season with salt/pepper.  Its is real fast and easy and taste really good

Thursday Night Menu: Creamy Potato Cheese Soup

It’s warm here today, but it’s always good to have a soup recipe on hand for when the cold weather returns. And there’s nothing better on a cold night than Creamy Potato Cheese Soup.  I rarely peel potatoes, I scrub the skins thoroughly and that’s good enough for me. It also saves a lot of time and potato skins are full of good things. Yes, there is cheese, but milk instead of cream, and you can even use non-fat milk without noticing any loss. I threw the Pear and Sour Cherry Crisp in at the last minute, because to me, fall is all about fruit crisps.

On the board tonight:

1. Cream of Potato Cheese Soup
2. Orange-Walnut Spinach Salad
3. Pear and Sour Cherry Crisp

Cream of Potato Cheese Soup

• 6 large potatoes, cubed (peeling opt)
• 2 cups water
• 1 onion, chopped
• 2 tsp crushed garlic
• ½ tsp ea: sage, rosemary, basil
• 4 cups milk
• 3 tbsp butter, melted
• 4 tbsp flour
• 8 oz cheddar cheese, shredded
• salt & pepper to taste

Lg. saucepan (2 to 4 qt)

In saucepan or Dutch oven, cover potatoes with water and boil until fork tender, drain all but 2 cups water. Add onions, garlic and spices to potatoes*. In a bowl mix together  milk, flour, salt & pepper. Mix well, no lumps, add melted butter. Add to potatoes and mix well.  Bring to a low boil, stirring constantly, add cheese, reduce to low and simmer for 15 minutes.

*A great trick is to remove about ½ cup of the cooked potatoes and mash, then add back into soup, this gives you an extra creamy texture.

Orange-Walnut Spinach Salad

• 10 oz spinach, washed
• 2 oranges, peeled, remove white skin & cut into chunks (you can substitute equivalent canned mandarin orange slices)
• ½ red onion, sliced in rings
• 1 oz bleu cheese, crumbled
• ½ cup chopped walnuts
• Raspberry-walnut dressing

large salad bowl

Tear spinach leaves. Layer in a large salad bowl. Top with orange chunks, onion, sprinkle blue cheese and walnuts. Add dressing & toss before serving.

Pears & Sour Cherry Crisp

Topping:

• ½ cup sugar
• ½ cup brown sugar
• 1 cup flour
• 1 cup oatmeal
• 1 tsp cinnamon
• 1 stick butter (1/2 cup)

Combine dry ingredients and cut in butter until mixture is crumbly

Filling:

• 4 large fresh pears, cored, peeled and sliced
• 1 ½ cups frozen pitted cherries, thawed
• 3 tbsp cornstarch
• ¼ cup sugar

8×8 baking dish, greased

Combine pears, cherries, sugar, & cornstarch. Spread in baking dish. Top fruit mixture with flour topping. Bake at 375° for 25 to 34 minutes, topping should be golden & pears tender.

Shopping List:

• 6 large potatoes
• 1 onion
• 1 red onion
• 4 cups milk
• 8 oz shredded cheddar cheese
• 10 oz spinach
• 2 oranges
• 1 oz bleu cheese,
• 4 oz chopped walnuts
• Raspberry-walnut dressing
• 1 stick + 3 tbsp butter
• 4 large fresh pears
• 12 oz frozen pitted cherries

Also: cornstarch, sugar, brown sugar, flour, oatmeal, cinnamon, sage, rosemary, basil, garlic

Nasty Bits from Kirk

I guess I started it when I posted a link to Pickled Pigs Feet recipe.  Kirk has upped the ante.  Go ahead and head over to his blog and read his recipes and links for Nasty Bits.  You may need a strong stomach.  You’ve been warned.

Chicken and Rice Soup Tonight

I make a big batch of soup one day every week, usually Sunday or Monday and then I take a bowl to work every day for lunch.  This is really quick and easy and takes all the temptation away to go out for a quick burger or Chinese food every day.  And it makes everyone jealous that I have homemade soup. 

I was sitting at work today thinking I needed to change up my soups, I’d been rotating a spicy potato soup, a beef and potato soup and chicken tortilla soup.  So tonight I’m going  to make a batch of chicken and rice soup.  I’ll see what’s in the kitchen and toss it in.  I’ll let you know how it turns out and if it’s descent, I’ll toss a recipe up.  Wish me luck.

Until then….

UPDATE:  It came out pretty good.  Here’s what I put together:

Chicken and Rice Soup

• 2 boneless chicken breasts, diced
• 8 cups water
• 1 tbsp red wine vinegar
• 2 large carrots, sliced
• 2 celery stalks, including leaves, chopped
• 4 green onions, chopped
• 2 tsp crushed garlic
• 1 pinch rosemary
• 2 tsp crushed basil
• 1 jalapeno, sliced
• 1/4 cup cilantro leaves
• 1 cup brown rice
• salt & pepper to taste

Add ingredients to saucepan, bring to a boil, reduce heat to low, cover and let simmer 45 minutes, until rice is tender.  That simple.   Tasty broth, chicken is flavorful and the brown rice holds up really well, not mushy.

Food In Fiction: To Kill a Mockingbird, Pickled Pig Knuckles and Ambrosia

The last entry in the To Kill a Mockingbird recipes is one you probably won’t try and one I’m making up as I go along.  I wanted to include Pickled Pig Knuckles for one reason only, because the section of the book where this shows up is so touching, it brings tears to my eyes whenever I read it.  Atticus has lost his case and Tom Robinson is on his way to prison.  The next morning, as the children struggle with what has gone on, Atticus sits down to breakfast, only to be greeted by an incredible plate of food like he has never seen before.  Confused, he lets Calpurnia lead him into the kitchen, which is filled to overflowing with gifts from everyone who appreciated all he did for Tom Robinson:

The kitchen table was loaded with enough food to bury the family: hunks of salt pork, tomatoes, beans, even scuppernongs.  Atticus grinned when he found a jar of pickled pigs’ knuckles.  “Reckon Aunty’ll let me eat these in the diningroom?”

Calpurnia said,”This was all ’round the back steps when I got here this morning Mr. Finch.  They – they aren’t oversteppin’ themselves, are they?”

Atticus’ eyes filled with tears.  He did not speak for a moment.  “Tell them I’m very grateful,” he said.  “Tell them – tell them they must never do this again.  Times are too hard.” 

I searched for Pickled Pigs Knuckles recipes, this one for Pickled Pigs Feet seemed like the best one, so  thought I’d link to it, since I’m not likely to recipe test it anytime soon.  I think you could easily substitute knuckles without any ill effects.

Pickled Pigs Feet:

Nowadays the commercial products are just so expensive that it’s more economical to make your own. Besides, homemade pickled pigs feet taste far better than what you can get from the jar. I prefer to make my own as opposed to spending about 1 dollar and 25 cent for each piece of pigs feet.

Pickled Pigs Feet Recipe

6 – fresh pigs feet, split in half lengthwise
2 – red chile peppers, fresh
1 – medium onion, chopped
2 – bay leaves
2 – tablespoons salt
1 – teaspoon peppercorns
1/2 – tablespoon mustard seed
1/2 – tablespoon coriander seed
1/4 – teaspoon cloves
sliced ginger
white vinegar
water

to read more, go here

The Ambrosia appears earlier in the story, at a disastrous Christmas celebration, where the only redeeming feature is the food.

….Aunt Alexandra didn’t understand girls.

But her cooking made up for everything: three kinds of meat; summer vegetables from her pantry shelves; peach pickles; two kinds of cake and ambrosia constituted a modes Christmas dinner.

Ambrosia is pretty simple, but a fresh ambrosia salad in 1930’s Alabama in December, I wasn’t sure what would be used.  I decided that peaches, grapes, banana, whipping cream, pecans, little bit of sugar and mixing it together could work.  For a more modern touch, substitute ginger ale for the sugar and sprinkle with coconut.  Neither may be authentic, but they are tasty all the same.

Apples, Apples, Everywhere: Popovers

Apple season continues. Had these at a bakery the other day and they were kind enough to give me the recipe.

Apple Popovers

Filling:

• 2 tablespoons butter
• 4 medium tart apples, peeled, cored, and cut into 8-10 pieces (you’ll be putting 2-3 in each muffin cup, to give you an idea on the size)
• ½ cup brown sugar
• 1 tsp cinnamon

Popovers:

• 2 eggs
• 1 cup milk
• 1 cup flour
• ½ tsp salt
• 1 tsp sugar
• 2 tbsp melted butter

Cream Topping:

• 1 cup cream cheese, softened
• 1 ½ tbsp brown sugar

Saucepan, bowls, muffin tin or popover pan

Filling: Melt butter in a medium saucepan over medium high heat. Add the apples, brown sugar, and cinnamon, and stir to coat. Cook uncovered for 20 to 25 minutes until apples are soft, but not mushy. Cool.

Popovers: preheat oven to 425 degrees

In a large bowl, beat the eggs and milk together. Add remaining popover ingredients and continue to whisk until a smooth batter forms. Grease a muffin tin and fill with 2-3 cooked apple slices per muffin cup. Place in the oven for 5 minutes to heat up the tins. Remove tins from the oven and pour batter over the apples to fill cups ¾ of the way to the top.  Bake for 10 minutes at 425 degrees F, then reduce to 375 degrees F and continue to bake for another 20 minutes. They should be golden brown. Remove from oven place into serving dishes, flipping the popovers so that the apples are on top.

Cream Topping: Mix the cream cheese and brown sugar for the cream. Place in the refrigerator until needed. Place a dollop on each popover when they are served.