I have been away far too long again, and it took the right meal to make me sit down and write again. Last night's dinner was that meal. A month or two ago, I experimented with using egg roll wrappers with something of a Tex-Mex filling, and last night, I think I hit it spot on. While the prep and cook time for this was longer than the usual half hour I try to allow, it wasn't by much, surprisingly. I started with ground beef and black beans sauteed with a couple of different chili powders, some garlic salt, pepper, ground cumin, and coriander. I rolled these into the wrappers with a bit of shredded sharp cheddar, and browned them in peanut oil. Simple, crispy, and again, surprisingly quick. A bit of rice in the cooker, and that was it.
The Verdict
When three of the four in our family go back for seconds, it is a good sign. The crispy, flaky egg roll wrappers are a great substitute for the more traditional corn platform I associate with this kind of protein concoction. With a dollop of sour cream and salsa on the side for dipping, the result was unquestionably successful. I also think I have finally beaten my aging and well-used rice cooker into submission, as it has been plaguing me with poorly-cooked rice of late. Last night, it was almost perfectly cooked. I chose jasmine rice, and it had just the right texture to complement the main course.
The idea of fusing cuisines is really a balancing act. It is a matter of picking ideas that work well together, and not just cobbling together random ingredients, hoping something will click. It's not unlike what I've been feeling about parenting these past few busy months. Taking a step back and seeking balance goes a long way toward preserving the sense of self that parents still desperately cling to, while happily sinking deeper and deeper into their other identity of mom or dad. I don't know any two parents who were raised identically, and as such, we all bring different experiences and ideas about how to guide our children to our parenting experience. Really, parenting is a kind of fusion as well, when there are two folks doing the job. And when we are lucky, or thoughtful, or careful, or all of these things, going back for seconds can be really satisfying.
Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
Wednesday, November 20, 2013
Saturday, September 22, 2012
Fried rice and five spice chicken
Tonight, at dinner, we hosted Ben, Amanda, Lizzie, and AJ for dinner (and, of course, Ben & Amanda's daughter!). The occasion was to work on the wedding ceremony for Lizzie and AJ for which I will serve as officiant in a couple of weeks. I decided to do a simple marinade for some chicken, and popped the chicken breasts into a large Ziploc with rice wine vinegar, soy sauce, fish sauce, some organic sugar, and some Chinese five spice earlier this morning. I've fallen in love with the flavor of five spice, and have not had nearly enough opportunities to cook with it lately, so the thought that the rain would stay away and allow me to grill gave me the incentive I needed today. When I grilled the chicken, I added a dash of garlic salt, some more five spice, and a hint of cayenne to ratchet up the flavor a bit.
I was also looking forward to making some fried rice tonight, as well. I like using sherry wine to make my fried rice, and was glad I found the last of the snow pea pods in the produce section this morning, since I enjoy those in my fried rice, too. I added in some carrot and baby corn, skipping the egg and onion I usually add tonight in favor of a quicker version with powdered ginger, garlic salt, soy sauce, peanut oil, and a hint of fish sauce. I used both brown and wild rice, and the texture of the rice itself really stood out as a result, keeping some "tooth" in the face of large pieces of vegetable.
The chicken was great, plain and simple. Nicely cooked, and just enough of the five spice to tantalize without overpowering. I would have liked a tinge more heat, and may play with that the next time around. The rice was also quite tasty, but I need to add the onion and some fresh ginger next time to really keep it as I usually like it. The egg would have been nice, too, but I do sometimes feel a bit odd having both chicken and egg in the same meal (yes, I'm thinking of Paul Simon's "Mother and Child Reunion" right about now). I think our guests enjoyed as well. We did have a bit of wine, but for the life of me I can't recall what it was (maybe a Cabernet/Merlot blend). It was a bit much for the meal, but whatever. A white would have been lost to the five spice and smoky grill flavor in the chicken, even if it would have been better with the rice.
The best part of the evening, however, was having a relaxed conversation about the wedding ceremony, helping Lizzie and AJ think about what they do and do not want, and (hopefully) putting them at ease about the event. I recall planning my own ceremony with my wife several years ago, and can't help but think that some five spice chicken probably would have made that planning all the better. As I recall, we met our officiant at a chain restaurant of some sort near the interstate in Indianapolis, and it wasn't nearly as fun as tonight.
I was also looking forward to making some fried rice tonight, as well. I like using sherry wine to make my fried rice, and was glad I found the last of the snow pea pods in the produce section this morning, since I enjoy those in my fried rice, too. I added in some carrot and baby corn, skipping the egg and onion I usually add tonight in favor of a quicker version with powdered ginger, garlic salt, soy sauce, peanut oil, and a hint of fish sauce. I used both brown and wild rice, and the texture of the rice itself really stood out as a result, keeping some "tooth" in the face of large pieces of vegetable.
The verdict
The chicken was great, plain and simple. Nicely cooked, and just enough of the five spice to tantalize without overpowering. I would have liked a tinge more heat, and may play with that the next time around. The rice was also quite tasty, but I need to add the onion and some fresh ginger next time to really keep it as I usually like it. The egg would have been nice, too, but I do sometimes feel a bit odd having both chicken and egg in the same meal (yes, I'm thinking of Paul Simon's "Mother and Child Reunion" right about now). I think our guests enjoyed as well. We did have a bit of wine, but for the life of me I can't recall what it was (maybe a Cabernet/Merlot blend). It was a bit much for the meal, but whatever. A white would have been lost to the five spice and smoky grill flavor in the chicken, even if it would have been better with the rice.
The best part of the evening, however, was having a relaxed conversation about the wedding ceremony, helping Lizzie and AJ think about what they do and do not want, and (hopefully) putting them at ease about the event. I recall planning my own ceremony with my wife several years ago, and can't help but think that some five spice chicken probably would have made that planning all the better. As I recall, we met our officiant at a chain restaurant of some sort near the interstate in Indianapolis, and it wasn't nearly as fun as tonight.
Tuesday, March 6, 2012
Pan-seared Goat and Lamb Chops
I'm back. I was away from the blog, and for some stretch of time, my kitchen as well. I'm sure I'll find the time and the right words to write about why in the future, but for now, I will keep my focus on tonight's dinner.
I'm not usually one for keeping things all that long in the freezer, but at the end of last farmers' market season, we purchased some frozen goat chops, and I have not had the chance to cook them until today. The goat came from Mint Creek Farm, and even though I'd had it frozen this whole winter, it was still amazing. Since I had just 4 rack chops to work with, I picked up some lamb this weekend at the local Dominick's grocery store, just to be sure I kept plenty of protein on the table. Although we had some warm weather again in Chicago today, I was not ready to brave the strong winds for grilling. And frankly, I had something better in mind anyway.
I pan-seared the chops in some butter, with a simple sprinkling of kosher salt, pepper, and a bit of oregano. Once seared, I quickly sauteed a couple of larger shallots in the remaining butter and pan drippings, deglazed with the wine I was serving, reduced somewhat, and then thickened with a bit of au jus and corn starch I had on hand. I did not smother the succulent meat, but rather served the shallots on the side. No need to bury good meat, even if the sauce is delicious.
I got lazy with the veggies, and served up some microwave-in-the-bag asparagus. I just don't feel guilty about such indulgences, as it is not easy getting dinner on the table in about 35-40 minutes on a weeknight, especially after a challenging work day. I was equally lazy, but more inventive, with my starch. I added a bit of goat cheese, crushed pistachios, and raisins to some rice (again, with just a dash of salt, pepper, and oregano). It was incredibly easy to put together, and may become a recurring side dish in our house after tonight.
The verdict
The lamb was pedestrian, I felt. Tasty, yes, but unremarkable. Even though the goat had been frozen for months, it still tasted fresher than the lamb. Had the lamb been the only thing on the table, I would have been disappointed in the meal, frankly. But the goat was succulent, perfectly cooked, tender, and my wife and I were both licking our fingers and gnawing on the last bits of meat clinging to the bones. The shallot/wine reduction was an excellent complement for both meats, but the simplicity of the meat (specifically, the goat) would have been more than acceptable.
The rice was a huge hit, and I don't know how I managed to leave the table without a more gluttonous rendezvous with that dish. Crushing the pistachios was the right call, as it kept the consistency just right. Had I left the nuts whole, I think some of the joy would have faded in the excessive chewing. The goat cheese was a perfectly logical marriage with the main course, and blended well with the sweetness of the raisins.
The wine was fairly good, although I was hoping for a bit bigger flavor. But my choice was based in part on the fact that I'm still not indulging in much wine as my wife nears her due date for our second child; I just grabbed something that looked passable with less thought than I would like to admit. It did extremely well in the sauce, however. I've not had much Côtes-du-Rhône in recent times, but this one was in on hand and ready to go, so it fit the bill well enough.
I can't wait for the Andersonville Farmers' Market to return so I can get my hands on more goodies, and this meal reminded my of why I love it so darn much. For our family, urban life makes us appreciate the fruits of the land and the labors behind them all the more, and such markets give us a few hours a month to come at least a little closer to our food sources. It makes it feel worthwhile to spend the extra money to know that we are helping keep smaller food producers viable, and I can't wait to put more goat dishes on the table this summer as we do our part, as the consumers, to keep such organic, smaller-scale producers in the game.
I'm not usually one for keeping things all that long in the freezer, but at the end of last farmers' market season, we purchased some frozen goat chops, and I have not had the chance to cook them until today. The goat came from Mint Creek Farm, and even though I'd had it frozen this whole winter, it was still amazing. Since I had just 4 rack chops to work with, I picked up some lamb this weekend at the local Dominick's grocery store, just to be sure I kept plenty of protein on the table. Although we had some warm weather again in Chicago today, I was not ready to brave the strong winds for grilling. And frankly, I had something better in mind anyway.
I pan-seared the chops in some butter, with a simple sprinkling of kosher salt, pepper, and a bit of oregano. Once seared, I quickly sauteed a couple of larger shallots in the remaining butter and pan drippings, deglazed with the wine I was serving, reduced somewhat, and then thickened with a bit of au jus and corn starch I had on hand. I did not smother the succulent meat, but rather served the shallots on the side. No need to bury good meat, even if the sauce is delicious.
I got lazy with the veggies, and served up some microwave-in-the-bag asparagus. I just don't feel guilty about such indulgences, as it is not easy getting dinner on the table in about 35-40 minutes on a weeknight, especially after a challenging work day. I was equally lazy, but more inventive, with my starch. I added a bit of goat cheese, crushed pistachios, and raisins to some rice (again, with just a dash of salt, pepper, and oregano). It was incredibly easy to put together, and may become a recurring side dish in our house after tonight.
The verdict
The lamb was pedestrian, I felt. Tasty, yes, but unremarkable. Even though the goat had been frozen for months, it still tasted fresher than the lamb. Had the lamb been the only thing on the table, I would have been disappointed in the meal, frankly. But the goat was succulent, perfectly cooked, tender, and my wife and I were both licking our fingers and gnawing on the last bits of meat clinging to the bones. The shallot/wine reduction was an excellent complement for both meats, but the simplicity of the meat (specifically, the goat) would have been more than acceptable.
The rice was a huge hit, and I don't know how I managed to leave the table without a more gluttonous rendezvous with that dish. Crushing the pistachios was the right call, as it kept the consistency just right. Had I left the nuts whole, I think some of the joy would have faded in the excessive chewing. The goat cheese was a perfectly logical marriage with the main course, and blended well with the sweetness of the raisins.
The wine was fairly good, although I was hoping for a bit bigger flavor. But my choice was based in part on the fact that I'm still not indulging in much wine as my wife nears her due date for our second child; I just grabbed something that looked passable with less thought than I would like to admit. It did extremely well in the sauce, however. I've not had much Côtes-du-Rhône in recent times, but this one was in on hand and ready to go, so it fit the bill well enough.
I can't wait for the Andersonville Farmers' Market to return so I can get my hands on more goodies, and this meal reminded my of why I love it so darn much. For our family, urban life makes us appreciate the fruits of the land and the labors behind them all the more, and such markets give us a few hours a month to come at least a little closer to our food sources. It makes it feel worthwhile to spend the extra money to know that we are helping keep smaller food producers viable, and I can't wait to put more goat dishes on the table this summer as we do our part, as the consumers, to keep such organic, smaller-scale producers in the game.
Tuesday, January 24, 2012
Twisted Peppers
Last night, at the request of my wife, I made stuffed peppers. I've stuffed a lot of peppers in my life, most of them rather conventionally. More recently, I've been filling them with more of a Greek-inspired blend of lamb and beef, topping them with a similarly-influenced white sauce. I needed to find a new twist on this simple dish, and so I decided to take a whirl at filling the peppers with more of a Cajun inspired stuffing. I used the basic idea of dirty rice to pave the way.
I don't keep chicken livers around, and so my take on this dish is less than authentic, but the spirit was there. The rice was mixed with ground beef, ground mustard, cumin, 5 different kinds of pepper, a bit of breadcrumbs, and sauteed onion. I figured the bell pepper on the outside would add enough of its own flavor, so I did not add that into the mix. The peppers I softened up a bit in advance with a short bake prior to filling.
Once I tasted the rice, rich with all those peppery flavors, I knew I'd need something as a contrast. I opted to top the filled peppers with a simple mixture of tomato paste, apple cider vinegar, salt, and a dash of prepared mustard. The slightly sweet/sour combination was a good counterbalance, and I'm really glad I decided to add it.
This is simple food. Other than the rice, the prep and cook time went remarkably fast, and I was able to cobble this together in rather little time. The best thing about stuffing peppers, to my mind, is how well they hold up as leftovers. About half went into the freezer, a couple were eaten, and couple are in the fridge to make tonight a nice, simple night of reheating.
The verdict
Make no mistake - this was a spicy little dish! Just the right amount of "burn" on the lips and front of the tongue to be interesting, but not enough to overwhelm. But that tomato paste topping was spot on! I would most likely tone this down a wee bit for company (assuming they were not into spicy foods), but for us, it was just tasty and satisfying. We had a splash of leftover wine that was still good - Bonarda, if I recall correctly - and I had a bit of that as an afterthought. Not the best thing for the dish, but it was fine.
I don't keep chicken livers around, and so my take on this dish is less than authentic, but the spirit was there. The rice was mixed with ground beef, ground mustard, cumin, 5 different kinds of pepper, a bit of breadcrumbs, and sauteed onion. I figured the bell pepper on the outside would add enough of its own flavor, so I did not add that into the mix. The peppers I softened up a bit in advance with a short bake prior to filling.
Once I tasted the rice, rich with all those peppery flavors, I knew I'd need something as a contrast. I opted to top the filled peppers with a simple mixture of tomato paste, apple cider vinegar, salt, and a dash of prepared mustard. The slightly sweet/sour combination was a good counterbalance, and I'm really glad I decided to add it.
This is simple food. Other than the rice, the prep and cook time went remarkably fast, and I was able to cobble this together in rather little time. The best thing about stuffing peppers, to my mind, is how well they hold up as leftovers. About half went into the freezer, a couple were eaten, and couple are in the fridge to make tonight a nice, simple night of reheating.
The verdict
Make no mistake - this was a spicy little dish! Just the right amount of "burn" on the lips and front of the tongue to be interesting, but not enough to overwhelm. But that tomato paste topping was spot on! I would most likely tone this down a wee bit for company (assuming they were not into spicy foods), but for us, it was just tasty and satisfying. We had a splash of leftover wine that was still good - Bonarda, if I recall correctly - and I had a bit of that as an afterthought. Not the best thing for the dish, but it was fine.
Sunday, January 8, 2012
Duck
I haven't cooked duck in a while. Entirely too long, in fact. As the holidays faded, the sales began, and our local grocery store cut the price on duck pretty sharply on Christmas Eve, so I picked one up and tossed it in the freezer. It was ridiculously cheap, really.
My past efforts cooking duck have been mixed, and prior to this evening, I'd never had crispy-skin nirvana. I combed the internet, and found a few entries from other folks that suggested a nice low and slow start followed by a blast at the end (I'd done this before) with a generous scoring of the skin (also tried before). I was willing to sacrifice juicy meat for crispy skin this time around, but was pleasantly surprised to have reasonably moist meat with the crispy skin. But the real bonus was the glaze. I did an adaptation that ended up using honey, soy sauce, liquid smoke (yes, I'm a fanatical user of the stuff), hot sauce, and a hint of cinnamon and garlic salt.
The duck cooked for about 4 hours, with frequent flipping to keep the fat draining. I have saved that fat, and am looking forward to making a special potato dish with it in the near future. Once it was nearly done, the final 15 minutes saw the heat upped (first to 425 to get a golden and crispy skin, and then a flash for about 5 minutes under the broiler with the reduced glaze generously applied).
I served this with a wild/brown rice mix sauteed with garlic, olive oil, a hint of salt/pepper, and a fair helping of peas. I should note that I put in over 6 cloves of garlic, and I note this because a friend of mine noted on Facebook recently that she felt this was an excessive quantity of garlic. I did it to prove a point, I suppose, but mostly because the rice needed that much to taste good, plain and simple!
My wife brought home a bottle of NoCo Pinot Noir (thanks to the folks at In Fine Spirits for the recommendation). Nice. Simple. Dinner.
The Verdict
My wife's quote was, I believe, "I have afterglow from this dinner." I agree. The wine was the perfect pairing. The rice was the right texture and great complement for the duck. And the duck - wow. I wish I had another on hand. There is enough around for dinner tomorrow, probably not as good, but who cares! In the dead of winter, a bit of a tad-gamier taste is just the thing to break up the monotony.
My past efforts cooking duck have been mixed, and prior to this evening, I'd never had crispy-skin nirvana. I combed the internet, and found a few entries from other folks that suggested a nice low and slow start followed by a blast at the end (I'd done this before) with a generous scoring of the skin (also tried before). I was willing to sacrifice juicy meat for crispy skin this time around, but was pleasantly surprised to have reasonably moist meat with the crispy skin. But the real bonus was the glaze. I did an adaptation that ended up using honey, soy sauce, liquid smoke (yes, I'm a fanatical user of the stuff), hot sauce, and a hint of cinnamon and garlic salt.
The duck cooked for about 4 hours, with frequent flipping to keep the fat draining. I have saved that fat, and am looking forward to making a special potato dish with it in the near future. Once it was nearly done, the final 15 minutes saw the heat upped (first to 425 to get a golden and crispy skin, and then a flash for about 5 minutes under the broiler with the reduced glaze generously applied).
I served this with a wild/brown rice mix sauteed with garlic, olive oil, a hint of salt/pepper, and a fair helping of peas. I should note that I put in over 6 cloves of garlic, and I note this because a friend of mine noted on Facebook recently that she felt this was an excessive quantity of garlic. I did it to prove a point, I suppose, but mostly because the rice needed that much to taste good, plain and simple!
My wife brought home a bottle of NoCo Pinot Noir (thanks to the folks at In Fine Spirits for the recommendation). Nice. Simple. Dinner.
The Verdict
My wife's quote was, I believe, "I have afterglow from this dinner." I agree. The wine was the perfect pairing. The rice was the right texture and great complement for the duck. And the duck - wow. I wish I had another on hand. There is enough around for dinner tomorrow, probably not as good, but who cares! In the dead of winter, a bit of a tad-gamier taste is just the thing to break up the monotony.
Friday, December 16, 2011
Kefta
I was thrilled that the supermarket had some decent-looking ground lamb when I shopped last. It inspired me to make some kefta, one of my favorite treats when I eat at the Old Jerusalem Restaurant near my work. I confess that I have not made many Middle-Eastern dishes over the years, and I needed some guidance on the seasonings. I combed several recipes online, and forged ahead with my own take on the dish. I knew I wouldn't be able to grill these, too, so I had to find a way to get at least a little bit of "crisp" on these puppies.
I used some basics in this one; paprika, cumin, coriander, dried cilantro, salt, pepper, and the smallest bit of cinnamon. But I also added in some za'atar that I was fortunate enough to have found at a nearby middle eastern grocery in the recent past. A fair bit of onion went in as well. To get a bit of a char-like feel, I opted to pan-fry in some peanut oil, then finish cooking in the oven to keep in some of the moisture (thank you, onions!). In hindsight, the only thing I would change is the mince on my onions. They were just a bit too big. I should note that I did mix the lamb with beef, about a 2-1 ratio of lamb to beef. I like the mix when I use the two together, as the beef takes a bit of the edge off the lamb-y-ness for those not as keen on eating lamb. (My half-siblings in Indiana like to say that lamb tastes "hairy" to them...)
I paired this with a brown and wild rice mix (seasoned with dill and garlic) mixed with some peas, and served it with a dollop of creamy goat cheese.
THE VERDICT
Simply delicious. The bonus: the house this morning still had the lingering exotic smell of a "foreign" meal and that delicious aroma that only residual peanut oil can leave behind. I'd say we all enjoyed it, although I have still yet to get our daughter to try any of these more adventurous meals. She's still sticking to chicken, peas, and toast as mainstays for dinner. I think breaking her out of that routine will take some doing, and I hope someday she'll relish these sorts of meals as much as her mom and I do. It was a special treat to share the meal with my mother-in-law who has been a blessing these past 2 weeks, watching our daughter each day as our day care provider is away. I suppose my biggest regret is that I didn't open some wine for this one....
I used some basics in this one; paprika, cumin, coriander, dried cilantro, salt, pepper, and the smallest bit of cinnamon. But I also added in some za'atar that I was fortunate enough to have found at a nearby middle eastern grocery in the recent past. A fair bit of onion went in as well. To get a bit of a char-like feel, I opted to pan-fry in some peanut oil, then finish cooking in the oven to keep in some of the moisture (thank you, onions!). In hindsight, the only thing I would change is the mince on my onions. They were just a bit too big. I should note that I did mix the lamb with beef, about a 2-1 ratio of lamb to beef. I like the mix when I use the two together, as the beef takes a bit of the edge off the lamb-y-ness for those not as keen on eating lamb. (My half-siblings in Indiana like to say that lamb tastes "hairy" to them...)
I paired this with a brown and wild rice mix (seasoned with dill and garlic) mixed with some peas, and served it with a dollop of creamy goat cheese.
THE VERDICT
Simply delicious. The bonus: the house this morning still had the lingering exotic smell of a "foreign" meal and that delicious aroma that only residual peanut oil can leave behind. I'd say we all enjoyed it, although I have still yet to get our daughter to try any of these more adventurous meals. She's still sticking to chicken, peas, and toast as mainstays for dinner. I think breaking her out of that routine will take some doing, and I hope someday she'll relish these sorts of meals as much as her mom and I do. It was a special treat to share the meal with my mother-in-law who has been a blessing these past 2 weeks, watching our daughter each day as our day care provider is away. I suppose my biggest regret is that I didn't open some wine for this one....
Tuesday, June 14, 2011
Neighbors
It is never a bad thing when you have neighbors over for dinner. Of course, it is better when grilling is involved. When they bring margaritas, it is hard to imagine a bad time.
Last night I grilled some steak for fajitas. I also grilled onions and peppers. The steak marinaded over night, and I prepped the veggies early in the morning. No sense in working too hard late in the day if you don't have to.
I also made some "Spanish" rice. I've learned that what we Americans call Spanish rice is mostly a Tex-Mex concoction. I also have decided that the food I cook, eat, and enjoy need not have a pedigree, just good flavor, texture, aroma - the important stuff.
The gem in this meal was the refried beans. I used kidneys and pintos with a dash of cayenne. I have no problems using beans from a can (not pre-mashed, but whole beans). They taste just fine when smashed up and sauteed in butter. I also know that lard is the traditional fat, but it's just hard to feel right about buying a tub of the stuff, especially since my middle is not as middle-sized as I'd like it to be. I like to keep the beans on the coarse side when I mash them. There is a certain satisfaction in the rustic look of beans that have not been completely macerated.
The Verdict
The steak was ok, not stellar. I found the marinade I'd concocted to be a bit too bright and acidic. While I like the lime, the vinegar I used was a bit heavy. I also could have used more salt and cilantro to fill out the flavor. The peppers and onions were good, just a bit crisp but with a light grill-char. The rice was quite good, although not quite "authentic."
The beans were awesome, and any excuse to eat queso fresco is a good thing if you ask me.
More than anything, it was great to share some time with some fantastic neighbors, trade some stories, and enjoy each other's company. As much as I love the simplicity of dinner with just my wife and daughter, it is a treat to open up our home when we can and break bread - or tortillas - with another family.
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