Rice and Grain Recipes & Ideas
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Blogging the NY Times: The Perfect Chocolate Chip Cookie
Leave it to the New York Times to take on the grand-daddy of all classic cookies and have the audacity to call it “perfect”! But from what we’re hearing around the blogosphere, “perfect” pretty well sums it up. Molly over at Orangette is ready to write love sonnets. Even PJ Hamel writing for the King Arthur Flour blog concedes the awesomeness of this recipe.
Jul 18, 2008
Recipe: DIY Garlic Paste
Garlic paste is one of those things that we hardly ever think of making ourselves. It comes from a jar, right?!Homemade garlic paste is really just one step beyond mincing, and the results are indisputably fresher and of better quality.Want to give it a whirl? Read on!First, mince the garlic as finely as possible.
Jul 14, 2008
Piment d’Espelette: France’s Home-Grown Hot Pepper
When I moved to Paris, I never expected that French cuisine, known for its subtlety and refinement, would have anything to teach my palate about heat. And then I discovered Piment d’Espelette, a homegrown hot red pepper with an understated bite. The fragrant, piquant powder that is now a staple in my spice pantry begins in the village of Espelette in the southwest Basque region of France.
Jul 7, 2008
Essential Bar Ingredient: Rosemary Simple Syrup
Many cocktail recipes for the spring and summer call for the addition of simple syrup. Even better is when the recipe calls for a flavored simple syrup, such as rosemary. This recipe is very easy to make, and your kitchen will smell so good while you’re making it. This is taken from the May 2007 issue of Southern Living magazine. Ingredients 1 cup sugar 1 cup water 4 fresh rosemary sprigs Preparation Stir together first 3 ingredients in a medium saucepan over medium-high heat.
Jun 26, 2008
Weeknight Meal Tip: Simmer Sauces
Simmer sauces are an easy and healthy way to make a quick, delicious meal for your family. It’s simple – add your choice of vegetables, tofu, meat, chicken, or seafood to a pan, add a jar of simmer sauce, cover, and cook over low heat. While that’s cooking you can prepare a salad, fold the laundry, or catch up on your email.We love simmer sauces, particularly ones that have a foreign flavor. Pictured here are Persian and Indian simmer sauces.
Jun 24, 2008
In Praise of Red Pepper Flakes
Our first experiences with red pepper flakes were at pizza restaurants, with those glass shakers full of seeds and flakes that we never touched as kids.As we learned to cook, we threw them in only when a recipe called for them, and always in very small amounts. Now, we add them with abandon — on pasta, vegetables, in sauces…What are they, exactly? Just dried red chile peppers, crushed into flakes, with the seeds included.
Jun 18, 2008
What’s the Difference? Blue Corn Meal vs. Harinilla
Thanks for all the excellent blue cornmeal recipe suggestions, everyone! We think we’ll save it for something fun for the Fourth of July–stay tuned…As we were reading over the tortilla recipe on our bag of cornmeal, we noticed that the recipe called the flour “harinilla.”At first, we assumed that this was a Spanish term for blue cornmeal, but when we were looking up recipes, we learned that there’s actually a significant difference!
Jun 18, 2008
What Should We Make With This Blue Cornmeal?
A friend just got back from a trip to Arizona and brought us a pound of this blue cornmeal. We love its gritty texture and earthy smell, and we can’t wait to cook with it!The package comes with a tortilla recipe, but we’re wondering what other possibilities are out there. Any ideas?Tamales were our first thought, though we’re not sure if the cornmeal is ground fine enough. We might try running a cup through our food processor to see if we can get a finer grind.
Jun 16, 2008
Do You Cook with Whole Wheat Pasta?
We’ve blogged a taste test of whole wheat pasta before, back when new brands were popping up and the whole genre was still gaining steam. Now, it seems whole wheat and multi-grain pastas are everywhere, and yet so many people dislike them for their distinct taste and chewy texture.What do you think?When we were making our Cold Peanut Sesame Noodles a few days ago, we decided to use whole wheat instead of regular spaghetti.
Jun 11, 2008
Chicago Ingredient Spotlight: Peppadew Peppers at Provenance Food and Wine
Peppadew peppers have become one of our go-to appetizer components. Honestly, our relationship with these sweet, tangy and slightly spicy peppers borders on addiction, and they’re pretty much guaranteed to impress any guests.Peppadews are great on their own, but find out how to make them really sing…Peppadew is actually a brand name for sweet piquanté peppers grown in South Africa.
Jun 5, 2008
Good Product: Orange Muscat Champagne Vinegar from Trader Joe’s
This colorful Trader Joe’s vinegar first caught our eye a few months ago, but we kept passing it by in favor of practical pantry staples. Every so often, we’d pick it up and almost put it in our basket, only to place it back on the shelf with a sigh.Then we were hungry for a citrusy, vinegary salad to go with the breezy warm weather this past weekend, and we decided enough was enough!This vinegar hits the balance of sweet and tart exactly right.
Jun 4, 2008
Good Product: Tabasco Brand Pepper Sauce
Tabasco sauce has only three simple ingredients: vinegar, red pepper, and salt.No preservatives. Nothing artificial or unpronounceable. Just those three ingredients.And despite (or because of!) it’s simplicity, Tabasco has become a universal table condiment. It’s certainly earned it’s place next to ketchup and mustard, and is revered everywhere from deep South barbecue joints to our own dining rooms.
May 30, 2008
Recipe: Spring Lemon Risotto with Asparagus and Fiddlehead Ferns
After two weeks away from our kitchen, we returned last week to find the market positively brimming with spring vegetables. When we’d left there were only the first signs of ramps, but now there was an abundance of asparagus, rhubarb, peas in the shell, and even fiddlehead ferns.After filling our basket, we quickly started dreaming of recipes that would show off our bounty to its best, especially those rare fiddleheads.
May 14, 2008
Kitchn Cure: What Every Pantry Needs: Savory
With a well-stocked pantry, you’ll not only be prepared to cook a wide range of dishes, you’ll save time and money in the long run, because by getting accustomed to your personal set of supplies, you’ll develop your own style, and you will not have to go out to the store and buy every single ingredient in a dish when it’s time for dinner. In the Kitchn Cure, I’m starting to try to impart some techniques for cooking more by instinct than by recipe.
Apr 25, 2008
Good Grains: What Is Spelt?
We are stocking up on our pantry basics and working on cooking without recipes this weekend. This reminds us that we have a whole new landscape of pantry basics that have been livening up our cooking and giving fresh inspiration for improvised meals. Our new love? Grains. Yes, grains are already part of our recommended pantry list – rice and pasta are both staples of our cupboards. But we’ve been exploring other grains lately too.
Apr 25, 2008
Recipe Review: Polenta with Andouille and Broccoli Rabe
We mentioned on Friday that we were planning on cooking this recipe from Epicurious: Chinese Broccoli With Sausage And Polenta. We made this on Saturday and we and our dinner companion were quite enraptured.It’s a very basic and easy one-bowl meal, though, and we were surprised at how quickly it came together. You just cook polenta, stirring occasionally, then fry up some smoked, spicy sausage and some bitter greens and pile them on top of the deliciously creamy polenta.
Apr 21, 2008
Recipe Review: Three-Bean Salad with Edamame
Remember this salad we posted yesterday as an option for using up frozen edamame? Well, we made it last night with our own half-full bag, plus some pantry staples. It was easy and really tasty.The recipe calls for canned black beans and black-eyed peas. We had never bought canned black-eyed peas, but there were no frozen at the store and we didn’t have time to cook dry ones, so we caved (but bought organic).
Apr 17, 2008
Look! Radishes and Buttered Bread in Bon Appétit
We couldn’t help but notice this beautiful photo of thin-sliced radishes on buttered bread in the April issue of Bon Appétit, since it reminded us of a favorite snack we’ve shared with you before.More below from the issue, including some great vegetarian dishes and healthy pantry staples (Cure takers, take note)…The article has 16 recipes: four for asparagus, four for artichokes, four for carrots, and four for greens.
Apr 7, 2008
Quick Tip: Using Whole Cumin Seeds
Thanks to the peek inside Devesh and Tara’s Spice Pantry, we’ve got seeds on the brain. One we’ve been loving lately: whole cumin. Toasting the seeds is easy, and they add a complex texture and flavor you can’t get from ground cumin.
Apr 3, 2008
Good Cure Question: What Are Processed Foods?
Last Thursday I gave a controversial assignment as part of Week Two of The Kitchn Cure: I asked you to pitch your processed foods.And the questions started rolling in about what, exactly, processed foods are?Processed food is basically food that has been changed from its natural state for the sake of shelf life and safety, or for the sake of convenience.
Mar 31, 2008
Recipe: Simple Rice Pilaf
Pilaf makes a quick and elegant side dish to almost any meal. You can buy pilaf mixes at the grocery store, but we think it’s just as easy–or easier–to make it yourself and then fancy it up with whatever veggies and seasonings you like!The basic method for pilaf is not all that different from making regular rice. The main difference is that when you make pilaf, you saute the grains of rice before adding the liquid.
Mar 27, 2008
Supermarket Saver: How Much to Pay for Olive Oil?
Eating consciously and minding our budgets can be a tough balancing act, especially as we all look for ways to trim down our spending as gas and food prices continue to rise. Sometimes thinking strategically can help when cutting corners won’t work.Let’s take a look at olive oils, something that we all probably use daily and that are readily available from local and artisan sources.
Feb 20, 2008
Expert Interview: Allegro Coffee Buyer Christy Thorns
As we wrap up our intensive coffee coverage of the last week or two, we wanted to go straight to the source for some in-depth answers. Meet Christy Thorns, a coffee-buyer for Allegro Coffee. She works directly with coffee farms to source the beans for Allegro’s organic single origin and blended coffees. We sent her some of our curious questions and she was kind enough to answer.
Feb 7, 2008
Word of Mouth: Cacao
Cacao [ka KOW] n. the seeds and the tree, Theobroma cacao, from which cocoa, cocoa butter, and chocolate are made.The word cacao is thought to come from the Aztec word cacahuatl, which means “bitter water.” Its Western scientific designation, however, means “food of the gods.” Cacao’s journey from cacahuatl to Theobroma has been long and studded with history.
Jan 22, 2008
Bacon Salt: Vegetarian AND Vegan?
Our friend Michael of Herbivoracious (and of that splendid spicy chickpea stew) tells us, to our surprise, that bacon salt is both vegetarian and vegan! To demonstrate, he makes a vegan Farro with Collard Greens and Bacon Salt.More thoughts below…Like Michael we try to avoid artificial seasonings, but if any of you are going vegan for the New Year (permanently or temporarily) and need a way to ease off that meaty diet of the holidays, this might be helpful.
Jan 10, 2008
Recipe: Israeli Couscous with Chard
Trader Joe’s Harvest Grain BlendAdd a little shredded chicken or crumbled sausage for a hearty one-dish meal; substitute vegetable broth to make it vegan. It’s an utterly flexible dish, and we’re going to the kitchen to eat our leftovers now!
Oct 10, 2007
Recipe: Fried Brown Rice with Ginger and Scallions
Ginger, brown rice, scallions and parsley made up this last cupboard challenge, and fried rice seemed like a perfect solution. It turned out to be much more than a solution – it was a totally yummy dinner that provided several days of delicious lunches too. The rice is very gingery – sweet and spicy at the same time, and the onions and parsley provide just the right flavor to accompany sliced roasted pork tenderloin. Easy and fast, too!
Apr 24, 2007
Recipe: Caramel Risotto
Risottos and braises are not the same, since a risotto is not covered at any point in the cooking process. But they are related in that the rice is fried with butter at the beginning, then cooked slowly in liquid. Well, they’re close enough anyway to make us feel that this deliciously warm, chewy and gooey caramel risotto is in keeping with our theme this week.This is a simple but heavenly dish, requiring just a little milk, some sugar and rice, and a lot of stirring.
Mar 22, 2007
What’s the Deal With San Marzano Tomatoes?
Perhaps you’ve read a recipe that calls specifically for canned San Marzano tomatoes. But what’s so great about these particular tomatoes anyway? San Marzano tomatoes are the most famous plum tomato to come out of Italy. They are grown in the rich volcanic soil at the base of Mount Vesuvius, which gives them a sweet flavor and low acidity and they are coveted for their firm pulp, deep red color, easy to remove skin and low seed count.
Jan 9, 2007