Rice - Know Your Ingredients

Rice originated in south Asia from eastern India to southern China in to south eastern Asia.  Western Africa also cultivated a different strain of rice.  Rice was cultivated between 10 and 15 thousand year ago.  Rice is a variety of grass.  Rice is grown in paddies that allow flooding and draining.  The rice plants are planted in the flooded paddy that allows two thirds of the plant to be above water.  The paddies are drained to fertilize the rice plants and then flooded again.  The paddies are drained at harvest.  The flooding prevents weeds growing among the rice plants.  The rice grows in heads and is ready for harvest when the heads turn yellowish and droop.  There are four part in a grain of rice, the hull which is removed, the bran which is left on in brown rice, the endosperm which is starchy and white, and the germ that grows at the base of each grain.

 

Rice comes in long and short varieties and in white, brown, red and black varieties.  White rice is by far the most common.  Shorter wider rice (such as ariobo, carnaroli, bella) is used for dishes like risotto, pudding, sushi and paella.  Long grain rice (such as basmanti and jasmine) is all-purpose rice and makes fluffy rice.  Both brown and red varieties have the bran intact.  This gives them a nuttier flavor and more vitamins. They take longer to cook.  Black rice, also called forbidden rice, is unrefined rice and should be soaked before steaming.  Wild rice is not a true rice.  Broken rice is rice that is broken during processing and is a cheaper grade of rice and making a comeback.  Quick-cooking rice is parboiled, converted rice is this type.  Rice I also puffed and used in cereals.  The flour is fine like cake flour.

 

Rice is used in main dishes, side dishes, salads, soups, desserts, appetizers and beverages.  It is one of our most versatile foods.

 

This Week’s Challenge – Try a variety of rice that is new to you.

 

            Go shopping and fine a different kind of rice.  I found the black rice at Sprouts, but you can order online.  Then research the rice online.  Decide how you will use the rice.  You can try a difference cooking method.  Don’t forget to record what you learned in your journal

 

Tip for this Week – There are different methods of cooking rice

 

            Growing up I thought rice had to be steamed.  I’ve since learned that there are many ways to cook rice.  Some culture sauté the rice before cooking and some actually boil the rice and drain it.  Some cultures like rice that lightly sticks together.  Others like fluffy rice that does not clump.  Some cultures like rice plain, others like to add flavor.

 

This Week in Punkin’s Kitchen

 

Mushroom Risotto

 

6 C      Chicken or vegetable stock

2 T       Olive oil

1 sm.    Onion, finely chopped

12        Baby portabella or cremini mushrooms or

3-4      Garlic cloves

1 ½ C  Arborio or carnarolli rice

1          Bay leaf

½ C     Pecorino Romano or Parmigiano-Reggiano, grated

            Salt, pepper to taste

 

The ingredients

1.    In a large saucepan, bring the stock to simmer and keep warm.

2.    In a skillet with a rounded bottom heat the oil.

 

Sautéing the onions and garlic

 

3.    Add the onion and garlic and sauté for a few minutes.

4.    Stir the rice, mushrooms, bay leaf, salt and pepper.

 

I used Arborio rice

 

5.    Ladle in three ladles of stock, stirring slowly until the stock is absorbed.

 

I added three ladles to begin.

 

6.    Repeat adding a ladle of stock at a time and stirring until the stock is absorbed.

 

 

I added the mushrooms and bay leaf at this point.

 

 

 

7.    Check the rice for doneness.  It should take about 20 minutes.

 

It gets more creamy as the rice cooks.

 

 

8.    Leave a little stock with the rice as the rice will continue to cook and absorb the stock.

9.    When the rice is just about done, remove from the heat and add the cheese.  

 

Cheese added.  Leave some broth as the risotto
continues to cook and absorb the broth.  Serve
immediately and it thickens as it cools

 

10. Stir to blend in the cheese and allow it to melt before serving.

 

To make this recipe a basic risotto, omit the mushrooms and add frozen peas when the cheese is added.  All kinds of ingredients can be add instead of the mushrooms, like bacon, ham, prosciutto, artichoke hearts, asparagus, and other kinds of hard cheeses.  You can be very creative with risotto

 

Seafood Paella

 

12        Shrimps (21-25 count), peeled and deveined

12 oz. Chicken thighs, boneless and skinless, cut in fourths

4-6 oz. Chorizo

12        Mussels, scrubbed and debearded (I like to use 6 mussels and 6 clams)

12        Scallops

9          Garlic cloves, chopped

3 T       Olive oil

            Salt and pepper to taste

1          Red bell pepper, finely chopped

1 sm.    Onion, finely chopped

1 ¼ C  Arborio or Valencia rice

½ t       Saffron

1 can  Diced tomatoes

2 C      Chicken broth

¼ C     Dry white wine

1/3 C   Peas, frozen, thawed and rinsed

 

The ingredients

1.    In a Ziploc bag, add one tablespoon of the olive oil, half of the garlic, salt and pepper and the prepared shrimp.  Set aside.

 

The shrimp and scallops marinating in a baggie.

 

2.    Pat dry the chicken and season with salt and pepper.

 

Chicken thighs deboned and patted dry.

Browning the chicken.  I suggest buying the thighs
already deboned and deskinned and cut
the thighs in thirds for large sized potions

 

3.    Heat one tablespoon olive oil in a paella pan or a pan with a rounded bottom.

4.    Brown the chicken on all sides and remove from the pan.

5.    Add one tablespoon of olive oil to the same pan and add the chorizo, bell pepper, onion and a little salt and sauté until the vegetables are soft.

 

The chorizo, peppers and onion sautéing.

 

Ready for the rice.

 

6.    Add the rice, remaining garlic and saffron, stirring for about half a minute.

 

I used Arborio rice

 

7.    Stir in the tomatoes and cook about five minutes.

 

Tomatoes, broth and wine added.

 

8.    Add the broth and wine and bring to a simmer.

9.    Add the chicken and reduce the heat, cover and cook until most of the liquid is absorbed and the rice is al dente, about 15 minutes.

 

Scrub the mussels and clams.  Remove the
beard from the mussels by pulling hard on it.
The beard is fibrous strands hanging from the
mussel.  See it across my fingers

 

10. Set the mussels (and clams) hinge side down in the rice and arrange the shrimp and scallops over the top. 

 

I don't like mussels that well, so I
opted to do six mussels and six clams.

 

I emptied the baggie over the mussels
 and clams and allowed it to cook
until the shrimp and scallops were done.

11. Cover and cook until the shrimp are opaque and the mussels are open about 7 minutes.

12. Remove from the heat and discard any unopened mussels.

13. Sprinkle the peas over the top and replace the cover.  Allow to set about five minutes before serving with lemon slices.

 

 

Peas added, one mussel and two clams
discarded.  ready to serve.

 

 

 

Fish of the Week

.

Honey Mustard Glaze for Fish or Chicken

Honey Mustard Salmon

2 T                   Vinegar, light (Distilled, Rice, White Wine or Champagne)

1 T                   Dijon mustard or other prepared mustard

1 t                    Honey

1 t                    Herb, freshly, finely chopped (oregano, dill, rosemary, etc.)

                        Salt and pepper to taste

 

The ingredients

1.    In small bowl mix all the ingredients.

Vinegar, honey and mustard

Fresh oregano from my garden



Finely chopped oregano added

Blend the ingredients by stirring or whisking

 

2.    Place the fish or chicken in a baking dish.

3.    Brush the glaze over the top and bake until done according to the fish or poultry being served.

Glazed salmon ready for the oven.

 

4.    Remove from the oven and brush with more glaze.

5.    Serve warm

 

Note:  Experiment with different herbs to go with the fish or chicken you are serving.  I used salmon and dill would have gone very well with it.  If you are cooking chicken rosemary would be nice.  Experiment with different vinegars or substitute lemon juice or other acid.  The type of mustard you use will affect the color of the glaze.

 

Original recipe

Happy Cooking!

St. Patrick’ Day

American traditions are different than the Irish traditions for celebrating the feast day for St. Patrick.   Irish immigrants to America learned from other immigrants.  The traditional corned beef was brought to America by German immigrants. It was a way of preserving the meat with salt and pickling spices.  It needs to be boiled to remove the strong spices and salt to make the meat edible.   Irish immigrants used the corned beef as an inexpensive cut of meat.  Many Irish dishes are stews or boiled dinners.  Cabbage and potatoes are staples in the Irish household.  The corned beef lent itself well to a boiled dinner with potatoes and cabbage.

 

Traditional Irish cuisine centers on cabbage and potatoes.  Fish and seafood are very common main dishes.  Salmon is very common.  Game, lamb and pork are more common the beef.  Cows provided milk and dairy products are part of the Irish cuisine.  Cheese is a big industry and some of the sharpest cheddar is made there. Beer, ale, stout and whiskey are more common than wine. 

 

Irish cuisine, as cuisine the world over, is constantly changing.  It is transforming from the bland uninteresting food of the past, to innovative, and brilliant.  Gastro Pubs are growing in popularity and the cuisine is catching on throughout the world.

 

We consider ourselves Irish in my family; of course, there are other nationalities and culture in there, too.  I usually make corned beef and cabbage 2-3 times a year.  I usually make it the week of St. Patrick’s Day.  For St. Patrick’s Day I make Drunken Fisherman’s pie, Irish soda bread, colcannon, or Irish stew made with lamb and Guinness (stout).  I usually buy beer to make green on St. Paddy’s Day.  My favorite is Smithwick (ale) followed by Harp’s (beer).  If I go to a party I like to take a cheese tray with several Irish cheeses.  You can find Irish cheeses with porter or Irish whiskey, too.

 

This Week’s Challenge- Research Irish Cooking

 

            This year add one Irish dish to your St. Patrick’s Day celebration.  If your family cannot do without the Corned Beef and Cabbage, just add another dish to the meal.  If you can do away with this American tradition, add a fisherman’s pie or a fish dish.  Fish ‘n Chips is very popular throughout the United Kingdom and Ireland.  If you’re going to a party, take Irish cheeses and smoked salmon or research Irish appetizers and snacks.

 

Tip for this Week – Frying bacon

 

            Start the bacon by placing it in a cold pan.  Place the pan on the heat and cook on medium high heat.  Turn the bacon (the Irish call them rashers) often, cooking to the desired crispness.  Remove and drain on paper towels.  Continue adding more bacon to the pan as finished bacon is removed.  Some Southerners like the bacon deep fried in bacon dripping.  In the olden days bacon drippings were saved and used as flavoring in vegetables, fried potatoes, and fried fish and chicken.  Bacon drippings were added to cornbread and everything fried.  Today bacon drippings is not considered healthy as bacon and its drippings are saturated fat.

 

This Week in Punkin’s Kitchen

 

 Irish Beer Cheese Soup

 

 

     This is a comfort food for e.  It can be served chunky or pureed.  It it is too thick, add more stock or beer.  Serve it with Irish Soda Bread, posted on March 12, 2016.

 

 

 

I left this chunky, but it is great pureed, too

 

32 oz.              Irish beer, Harp’s is recommended

12 oz.             Vegetable or chicken stock

1 T                   Onion powder

1 t                    White pepper

1 lb.                 Potatoes, peeled and diced

1 T                   Cornstarch

¼ C                 Water

1 lb.                 Irish cheddar cheese, grated

Salt and pepper to taste

 

The Ingredients

1.    Add the beer, stock, onion powder and pepper to a large soup pot.

 

It will be foamy.

 

2.    Over medium heat bring to a boil.

3.    Add the potatoes and cook until soft.

 

 

 

Potatoes cleaned, peeled and diced. 
I would dice a little small.

 

 

 

 

4.    Combine the cornstarch and water in a small bowl and add to the soup and reduce the heat.

 

Mix well and let set a minute or two. 
This will remove any lumps.
Stir well before adding to the broth.

 

Quickly stir in the cornstarch mixture.
It will thicken quickly and
continually stir until well blended.

 

5.    Add the cheese a handful at a time.

 

Stir until the cheese is well melted.
At this point the soup may be pureed.

 

6.    Ladle into serving bowl and serve with Irish Soda Bread.

 

This is a strong soup.  If you like beer
and extra sharp cheddar, you will love this.

 

 

Colcannon

(Irish Mashed Potatoes with Cabbage)

     This is an economical way to use up leftover mashed potatoes or to stretch the potatoes to serve more people.  If using leftover potatoes, cook the bacon, onions and cabbage and then add the leftover mashed potatoes.

 

Colcannon served with Irish Whiskey
Salmon and salad

3-4      Russet potatoes, scrubbed, peeled and quartered

3-4      Slices of Bacon

¼         Onion, finely chopped

1-2 C  Cabbage, finely sliced

            Milk

            Butter

            Salt and pepper

 

The ingredients
I substituted canola oil for the bacon.
If you use the bacon, I usually crumble
the cooked bacon and add it to the
mashed potatoes.

1.    Prepare the potatoes and boil until soft enough to mash.

Cook the potatoes until soft enough to mash.

 

2.     While the potatoes are cooking, fry the bacon until crisp.  Remove the slices to drain. 

3.    In the same frying pan sauté the onion in the bacon drippings until soft. 

Stir often and it is okay if there is some
browned bits.

 

4.    Add the shredded cabbage and stir to coat.  Allow the cabbage to cook down while the potatoes are cooking. 

I used savoy cabbage this time

Stir to coat the cabbage and continue cooking
until very soft and reduced in size

 

The cabbage cooked down and ready
for the potatoes

5.    When the potatoes are done, drain and mash them with butter, milk, salt and pepper. 

Drain and mash as ususal

I usually mash by hand and leave it a
little chunky.

Add the milk and add to the cabbage mixture

 

6.    Add the mashed potatoes to the cabbage.  Stir to mix and mash down the potatoes in the frying pan.  Press them into the bottom with a spatula and allow to cook unstirred until the bottom browns a little. 

Add the potatoes and stir to combing
with the onions and cabbage.

Then mash to mixture in the bottom of the
pan and let it cook undisturbed until
brown on the bottom.

Then flip it over and brown the other side.
It is difficult to turn.  Just mask in
level in the bottom of the pan and
cook undisturbed until browned.

 

7.    Turn the potatoes over to brown on the other side.  There should be just a little browned.  Serve hot.

To plate place the dish over the pan and flip it over.
The colcannon should drop into the dish.

Colcannon served with Irish whiskey
salmon and salad.

 

 

Fish Dish of the Week

 

Irish Whiskey Baked Salmon

 

2 T       Honey

¼ C     Cider vinegar

¼ C     Irish whiskey

2 T       Thyme, freshly chopped

1 ½ t    Lemon zest, grated

2 T       Vegetable oil

            Salt and freshly ground pepper to taste

4          Salmon filets

The ingredients

 

1.    Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper. Pour over salmon and marinate 1 hour on the counter, or 4 hours refrigerated.


Place the salmon in a Ziploc bag.


 

Mix the remaining ingredients together.

Add the marinade to the bag with the salmon.
Allow the salmon to marinate for four hours or longer 

 

2.    Preheat oven to 450°F.

3.    Remove salmon from marinade and place on a rack over a roasting pan.

Remove the salmon from the bad and place
in a dish for baking.

Pour the marinade over the salmon and bake.

 

4.    Grill or Bake for 10 to 12 minutes, basting once with the marinade or until golden and white juices are just beginning to appear.

Salmon served with colcannon and a
salad of baby greens heirloom tomato
and rainbow radish

 

http://www.food.com/recipe/irish-roasted-salmon-169936

 

Erin go baugh!

Happy Cooking!