My rice cooker and I have gotten quite close lately. To paraphrase "A Mighty Wind", I start with a little bitty idea of what might taste good together, and the rice cooker brings it all together, developing flavors and textures to make a big, big idea! Case in point: the other day I threw in equal proportions of brown lentils and brown short-grain rice, plus a clove of garlic, and two hours later a warm, nutty, perfectly cooked pilaf emerged. I tried replicating the dish on the stove and ended up with overcooked lentils, undercooked rice and a burned pot bottom. Yes, the rice cooker is indeed magic.
So, in the spirit of easy, tasty meals, I rummaged through the fridge and my imagination. Lentils and rice were awesome, and I wanted a variation on that theme. One rice cooker cup of each into the bowl. The other day I made a chopped salad of apple, celery, rosemary, lemon and cheddar, for which I'll post the recipe later. The last apple and the last few stalks of celery got chopped up and thrown in with the lentils and rice. Going for the whole sweet/savory contrast, I added about a tablespoon of maple syrup and 2 of soy sauce. Finally, a few whole black peppercorns (ground is fine too) and a tiny pinch of salt. Add water, close the top, push the button and let "twinkle twinkle little star" signal the start of culinary magic. (yes my rice cooker plays TTLS).
Oh...my...god. This was SO good when it first came out - soft like a pilaf, with the apples and celery melting into the mixture but offering a hint of sweet and tang. The lentils and rice were even nuttier with the added acid and undertone of earthy soy sauce. A faint hint of maple also added earthiness and sweetness. I wrapped a warm scoop into a fresh tortilla and chowed away.
Then the next day...and the next...it just got better. Reheated with a splash of water to create steam, it seemed like the flavors melded as the days went by. If you were to serve this as a side dish, or as a component to a meal, I would recommend making it the day before, or letting it rest a bit before serving. It's so delicious, cheap and easy!!
28 January 2009
Midnight Gourmet
What do you do when it's 11 pm and you realize you forgot to eat dinner? Or rather, when you're hanging out with others and everyone suddenly realizes they are hungry? Raid the fridge! .... which usually means throw a bunch of stuff into a casserole, top with grated cheese and serve with tortilla chips. Ew. Not my style.
I had the following: a bunch of spinach, half an onion, a fennel bulb, and a little chunk of gorgonzola. What to do?
Slice up the fennel, drizzle it with olive oil and munch while thinking...Oh, and save the fronds.
Boil water for pasta and grab some farfalle (the little bowties). Those tend to grab sauce, so....
Caramelize the onion! Such a great way to add flavor to anything. Caramelized onions are a perfect balance between sweet and savory, and they pair well with just about anything. So, while munching on fennel, I sliced up the half onion and tossed it into a saucepan with some olive oil and a pinch of salt. Let it do its thing while the water comes to a boil.
Wash the spinach, and if using mature spinach (as opposed to baby?) chop coarsely. Cut the gorgonzola into cubes or crumble it.
By now the water should be boiling and the onions should be getting toward caramelized. Salt the pasta water and add the pasta. Splash the onions with a bit of balsamic and let it get all nice and soupy. When the pasta is about 2 minutes from done, add the spinach to the onions and toss around until it wilts. When the pasta is finished, take it directly from the pot to the pan with the onions and spinach. Toss, adding the gorgonzola and mixing until all is melty and well combined. Serve immediately, preferably with amazing red wine.
With this I happened to have a bottle recommended by my friend the wine guy: Atteca "Old Vines" 2007. Super complex, rich berry flavor, hinting at a bit of smokey chocolate. It went really well with the pasta, I'll say that.
I had the following: a bunch of spinach, half an onion, a fennel bulb, and a little chunk of gorgonzola. What to do?
Slice up the fennel, drizzle it with olive oil and munch while thinking...Oh, and save the fronds.
Boil water for pasta and grab some farfalle (the little bowties). Those tend to grab sauce, so....
Caramelize the onion! Such a great way to add flavor to anything. Caramelized onions are a perfect balance between sweet and savory, and they pair well with just about anything. So, while munching on fennel, I sliced up the half onion and tossed it into a saucepan with some olive oil and a pinch of salt. Let it do its thing while the water comes to a boil.
Wash the spinach, and if using mature spinach (as opposed to baby?) chop coarsely. Cut the gorgonzola into cubes or crumble it.
By now the water should be boiling and the onions should be getting toward caramelized. Salt the pasta water and add the pasta. Splash the onions with a bit of balsamic and let it get all nice and soupy. When the pasta is about 2 minutes from done, add the spinach to the onions and toss around until it wilts. When the pasta is finished, take it directly from the pot to the pan with the onions and spinach. Toss, adding the gorgonzola and mixing until all is melty and well combined. Serve immediately, preferably with amazing red wine.
With this I happened to have a bottle recommended by my friend the wine guy: Atteca "Old Vines" 2007. Super complex, rich berry flavor, hinting at a bit of smokey chocolate. It went really well with the pasta, I'll say that.
12 January 2009
Hum...must...eat...HUMMUS!
Hummus is the darling of vegetarians and vegans. A classic dip originating in the middle east, this simple chickpea and tahini spread has spawned countless variations -- some excellent, some hideous -- now available at your corner yuppie market. Supermarket hummus is usually whipped into the same textureless airy foam as double-whipped cream cheese and filled with all sorts of unnatural stabilizers and flavoring agents. And the real flavors - pungent garlic, nutty chickpeas, bittersweet sesame - are lost.
But fear not! Hummus is easy to make at home, and I love it. I started making it with canned chickpeas and then discovered the wonders of cooking your own. When I lived in Brazil, I bought fresh(ish) tahini from the lebanese markets and chickpeas in bulk from what we (or maybe our parents) would call greengrocers. The basic recipe goes as follows:
Soak about half a pound of chickpeas overnight in water to cover.
Drain and rinse.
Cover them in clean, cold water in a big stockpot, at least six cups. Chickpeas absorb quite a bit of water so make sure they are well submerged. Bring to a boil, then lower heat and simmer for about two hours, or until they are tender and almost falling apart. They should be chewable but not mushy.
Note: Observe the smooth texture of home-cooked chickpeas. They aren't as tough and grainy as canned.
Drain the chickpeas but reserve a bit of the liquid, about a cup or so. Using a food processor or a blender, chop a clove or two of garlic with a bit of salt. Add the chickpeas and pulse to blend until crumbled. Add 2-3 tablespoons of tahini, or more if you really like the sesame flavor. I've added up to 1/2 cup before - it makes it a lot creamier, but also adds fat and calories (albeit the "good" kind). Blend until creamy-ish, then with the motor running (if possible) add some of the cooking liquid. Blend until almost the desired consistency, then blend in a few tablespoons of olive oil. Taste for texture, balance and seasoning. Add more salt, tahini, oil or cooking water as desired.
But fear not! Hummus is easy to make at home, and I love it. I started making it with canned chickpeas and then discovered the wonders of cooking your own. When I lived in Brazil, I bought fresh(ish) tahini from the lebanese markets and chickpeas in bulk from what we (or maybe our parents) would call greengrocers. The basic recipe goes as follows:
Soak about half a pound of chickpeas overnight in water to cover.
Drain and rinse.
Cover them in clean, cold water in a big stockpot, at least six cups. Chickpeas absorb quite a bit of water so make sure they are well submerged. Bring to a boil, then lower heat and simmer for about two hours, or until they are tender and almost falling apart. They should be chewable but not mushy.
Note: Observe the smooth texture of home-cooked chickpeas. They aren't as tough and grainy as canned.
Drain the chickpeas but reserve a bit of the liquid, about a cup or so. Using a food processor or a blender, chop a clove or two of garlic with a bit of salt. Add the chickpeas and pulse to blend until crumbled. Add 2-3 tablespoons of tahini, or more if you really like the sesame flavor. I've added up to 1/2 cup before - it makes it a lot creamier, but also adds fat and calories (albeit the "good" kind). Blend until creamy-ish, then with the motor running (if possible) add some of the cooking liquid. Blend until almost the desired consistency, then blend in a few tablespoons of olive oil. Taste for texture, balance and seasoning. Add more salt, tahini, oil or cooking water as desired.
11 January 2009
A Sinfully Delicious Way to Start the Weekend
This story develops backward. I promise, I will arrive at said sinfully delicious weekend starter. But first...how NOT to bake cupcakes:
Since my big oven was broken, and I didn't have a half-size cupcake pan for the mini oven, I thought, "Why not try out those silicone cupcake molds that have been hiding in my cupboard?" DON'T DO IT! They were burned out the outside and mushy-raw on the inside. What a disappointment.
But, throwing away cupcakes is a mortal sin (see, here's where the "sinfully" part of "delicious" comes in). So when they were cool enough to handle, I mushed them up, added cinnamon, sugar, an egg and some cream, and baked them all together in a mini casserole. Enter deliciousness:
Kind of like monkey bread crossed with coffee cake, but SO much better! Crunchy cinnamony goodness laced throughout fluffy, creamy-chewy cake.
Since my big oven was broken, and I didn't have a half-size cupcake pan for the mini oven, I thought, "Why not try out those silicone cupcake molds that have been hiding in my cupboard?" DON'T DO IT! They were burned out the outside and mushy-raw on the inside. What a disappointment.
But, throwing away cupcakes is a mortal sin (see, here's where the "sinfully" part of "delicious" comes in). So when they were cool enough to handle, I mushed them up, added cinnamon, sugar, an egg and some cream, and baked them all together in a mini casserole. Enter deliciousness:
Kind of like monkey bread crossed with coffee cake, but SO much better! Crunchy cinnamony goodness laced throughout fluffy, creamy-chewy cake.Hello Hello
This is my blog. I love food. I read cookbooks for fun. I write menus like some people write in their diary. The smell of fresh herbs freaks me out. I've been known to devour a bag of farmers market tomatoes on the ten minute walk home.
This blog will be a melting pot (no pun intended) of culinary musings, food creations and fresh-from-the-dirt disoveries. Comment freely, test my recipes and offer suggestions. Invite me out to eat, if you please, or better yet, invite yourself over. The kitchen is open.
This blog will be a melting pot (no pun intended) of culinary musings, food creations and fresh-from-the-dirt disoveries. Comment freely, test my recipes and offer suggestions. Invite me out to eat, if you please, or better yet, invite yourself over. The kitchen is open.
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