Monthly Archives: March 2014

FRIED RICE

Ingredients
  • 2 cups cooked rice *
  • 2 Tbs sesame oil
  • 1 small white onion, chopped
  • ½ frozen peas and carrots, thawed
  • 2-3 Tablespoons soy sauce (more or less to taste)
  • 2 eggs, lightly beaten
  • 2 Tbsp chopped green onions (optional)
 Use cold, leftover cooked rice. Left in the fridge overnight, the rice grains will firm up, making it easier to separate and decreasing the chances of your fried rice turning out mushy. If you can’t wait, air freshly-cooked rice to remove moisture and refrigerate the rice for a few hours before cooking.
  1. Use medium to long grain rice, not short grain sweet/sushi rice or glutinous rice. Medium grain jasmine rice is my choice for fluffy, sturdy grains that don’t clump or fall apart when fried. Short grain rice tends to be softer and to stick together.
  2. A blazing hot wok (a wok is ideal but a large pan, skillet, or Dutch oven will do) and an adequate amount of oil will ensure your ingredients don’t stick to the surface. That’s how restaurants achieve the smoky, “burnt” flavor in their stir-fried dishes. Your home stove probably doesn’t have the same BTU strength (unless you have a commercial Viking or Wolf range *JEALOUS*) but just remember to preheat your wok before adding ingredients.
  3. Use the biggest pan available in your kitchen and don’t crowd it with ingredients. Don’t try to cook for your spouse, son, twin daughters, and grandma and grandpa too. You’ll have rice and peas flying everywhere! Ideally, you should cook 1 to 2 servings at a time. My recipe below makes enough for 3 moderate appetites. When you have too many ingredients, the wok doesn’t get hot enough and your ingredients will get soggy causing the rice to clump together. If you prefer, cook each ingredient individually (raw vegetables or meat, egg) and remove to separate plates. Return all the ingredients to the pan at the end for the final mixing and seasoning.
  4. Don’t overdo the saucy seasonings like soy sauce or oyster sauce. I add just a few tablespoons of my chosen sauce for flavor and then add salt for saltiness and savor. Too much sauce will make your rice mushy.

4 cups cooked long or medium grain rice, leftover from the day before or refrigerated for at least 2 hours
1 tablespoon canola or other neutral oil
2 cloves garlic, minced
1/2 medium red or yellow onion, coarsely chopped (about 1/2 cup)
1 cup carrots chopped into small pieces (about 2 medium)
3 eggs
1 cup chopped leftover meat or tofu
1/2 cup frozen peas, defrosted
2 tablespoons oyster sauce (or sweet soy sauce)
2 tablespoons soy sauce (or fish sauce)
Salt
White pepper powder

Break up large clumps of rice and separate the grains with wet fingers.

Preheat a 14-inch wok or 12-inch skillet over high heat for about 1 minute. Swirl in the oil and heat until it becomes runny and starts to shimmer.

Reduce heat to medium and add garlic and onion and stir until fragrant, about 15 to 30 seconds. Add the carrots and cook until tender, about 2 to 3 minutes.

Move all the ingredients to one side of the wok. Break the eggs into the wok, and stir to scramble until they are almost cooked through but still a little soggy, about 1 1/2 to 2 minutes.

Add the meat and the peas, followed by the rice, stirring and tossing between each addition. Use your spatula to break up any clumps.

Add the sauces, and salt and white pepper to taste. Stir everything swiftly around the wok until the rice is well-coated and -colored (little bits of white here and there is OK) and heated through, about 3 to 4 minutes. Add more oil if the rice begins to stick to the wok; reduce the heat if it starts to scorch. Taste and adjust seasonings if necessary.

 

Instructions
  1. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
  2. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
  3. Add the rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

Cauliflower gratin

Ingredients:
1 medium head cauliflower, cut into bite-sized flowerets
1 cup finely grated t sharp cheddar cheese
4 T mayo
4 T sour cream
1 T  lemon juice
1 1/2 tsp. Dijon mustard
fresh ground black pepper to taste
3 T finely grated parmesan cheese

Instructions:

Preheat oven to 375F/190C/ Cut cauliflower into bite sized pieces. (To avoid the little broken pieces of cauliflower all over the cutting board, cut through cauliflower stem, then pull apart the flower end.) Put cauliflower in a small pot, add water to cover by a few inches, then bring to boil and cook 10 minutes, or until cauliflower is just starting to get tender. Drain into a colander placed in the sink.

While cauliflower cooks, whisk together mayo, sour cream, lemon juice, Dijon mustard, and black pepper. Stir in finely grated sharp cheddar.

Spray a glass or crockery baking dish with olive oil or non-stick spray, then pour the well-drained cauliflower into the dish and spread out evenly. Use a rubber scraper to spread gratin mixture over the top of the cauliflower. (This is not a sauce that completely covers the cauliflower, more like a topping.) Sprinkle with parmesan cheese, then bake uncovered for 25-30 minutes, or until cauliflower is bubbling and lightly browned. Serve hot.

Roasted brussel sprouts with balsamic glaze

Ingredients

1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, 1/4-inch-diced or bacon (optional)
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar (recipe below)
Directions

Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.

Balsamic syrup
Dump the entire bottle of balsamic (white or red or any other interesting vinegars including berry vinegars)into the pot, and turn the stove on low.

You don’t want to simmer the vinegar, so if you see bubbles turn it down. What you really want to do is VERY SLOWLY evaporate excess water to concentrate the flavors, so expect that this will go on for an hour or two depending on your volume.

Check and stir periodically. Keep an eye on the level in the pot for an idea of how far your liquid has reduced. As the thermal mass decreases with volume, you’ll likely need to lower the heat even further as the vinegar reduces.

two dressings

Spago House Salad Dressing:
2 large shallots, minced (1 heaping tablespoon)
1 tablespoon Dijon mustard
2 tablespoons white balsamic vinegar
2 tablespoons sherry wine vinegar
1/2 cup olive oil
1/2 cup vegetable oil
Salt
Freshly ground white pepper

Spago House Salad Dressing:
In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars and then the olive and vegetable oil. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.

Citrus Hazelnut Vinaigrette:
1 1/2 cups fresh orange or clementine juice
2 shallot, peeled and minced
1 teaspoon minced fresh thyme leaves
2 tablespoons white balsamic vinegar
1/2 teaspoon orange/clementine zest
1/3 cup hazelnut oil
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
In a medium saucepan, bring orange juice to a boil. Lower to a simmer and reduce until only 1/3 cup remains. Cool to room temperature.

In a medium bowl, combine orange juice, shallot, thyme, vinegar, and orange zest.

Slowly whisk in both oils until thick and emulsified. Season with salt and pepper. Refrigerate until needed.

bread machine manual

http://www.breadmachinedigest.com/wp-content/uploads/2011/11/Black-n-Decker-manual-B1620.pdf