Saturday, February 16, 2013
For a while I’ve been disturbed by the trend of people buying precooked, ready to serve rice. Disturbed by the fact of how expensive those pre-cooked portions are compared to buying dry rice. Shakes her head. think about all the good shoes you could buy for that.
I admit that cooking just portions of rice can be cumbersome, but how about cooking a big batch, like 2 cups of dry rice, in the rice cooker and then freeze it. But then, how to freeze really small portions without fiddling too much with ceran wrap? The icecube tray!
Freezing: I cooked 2 cups of arborio rice (the smaller, and rounder the rice, the better this works, especially getting fluffy rice during reheating) with 4cups of water in the rice cooker. I let it slightly cool, and stuffed it into an ice cube tray. Freeze it for 12h (or less), run hot water over the bottom of the tray, and remove the cubes and place in freezer ziplock bag. Freeze in a ziplock bag.
Reheating: Correct reheating is key --- steaming it is important because otherwise the rice will be dry and crumbly if it is only warmed up in the microwave. Reheating is easily achieved by adding some water when reheating in the microwave, and also use a lid ----Place rice cubes in a microwave safe dish with a lid and microwave with ca 1 teaspoon of water per rice cube for ca. 1 min/frozen rice cube. (3 ice cubes, 1 TB of water, 2-3min). Place directly into soups and stews.
Tuesday, February 12, 2013
Coconut Chocolate Cake
(for a 9 inch spring form)
- 100 g butter
- 1/2 cup sugar
- 1/2 ts vanilla extract
- 2 large eggs
- pinch of salt
- 1/2 cup heavy cream
- 3/4 cup all-purpose flour
- 1 TB baking powder
- 1 cup coconut flakes (I used unsweetened)
- 1 cup semi-sweet or bittersweet chocolate chips (I used Lindt couverture, a bulk product for pastry chefs, often found at Lindt Stores)
- 1 TB butter
Preheat oven to 350F. Melt the butter in a microwave safe dish in the microwave on high for 20 seconds.In a kitchen standmixer with a paddle attachment, beat the better and the sugar until fluffy. Add the vanilla extract, and then 1 egg at a time. Mix in the salt and the heavy cream until well-combined. Slowly add in the flour and the coconut. The dough texture at this point is firm (see photo below).
Spray a springform pan with baking spray (mix of butter and flour), pour in the batter, and bake at 350F for 55min. Let cool and remove from pan.
Pour the chocolate chips (or couverture) in a microwave-safe dish and microwave for 30sec on high. Stir, and microwave for 30sec, and stir. Repeat until the chocolate is melted (if you don’t do it in step, and stir, the chocolate will burn).
Pour the melted chocolate on the cake, distributed with the backside of a spoon evenly. Let cool until firm. Serve!
Sunday, February 10, 2013
- half bulb of fennel, shaved with mandolin
- 1/8th of a medium size head of red cabbage
- 1/4 red bell pepper, small dice
- fennel prawns for decoration
- juice of 1/2 orange
- orange zest of half orange
- 1/2 sesame oil
- 1 ts soy sauce
- 1/2 ts red pepper flakes
- 1/2 ts honey
Wednesday, February 6, 2013
It looked like spring for a week (did not feel like it with the temperatures) but… there is a blizzard on the way. Two feet of snow? We’ll see. Maybe, the storm still decides to head out to sea which would be just fine with me.
The other day I came across an interesting recipe for vegan bolognese using ‘aged’ fresh mushroom as the base. Chopping up about a pound of baby portabellas, shitake and oyster mushroom and letting them ferment in the warm air for about 30min –1h. They get brown, which they should and develop an earthy deep flavor which makes them almost in-distinguishable from meat in the sauce. Chanelle even offered to watch the mushroom on the woodstove ;-)
Vegan Spaghetti Bolognese
makes 2 portions
- 1 pound of fresh mushroom (button mushroom are fine, using exotic ones even better)
- 1/2 sweet onion, chopped
- 1 large carrot, peeled and finely dices
- 1 rib of celery, cleaned and finely diced
- 1 TB of olive oil
- 1 Tb tomato paste
- 1 regular sized can of tomato sauce (fire roasted would be good)
- 1 bay leaf
- 1 ts rosemary
- 1 ts thyme
- salt, pepper to taste
- 1 TB vegan (soy) cream
- 1 ts sugar
- 4 oz of pasta, cook to instructions
In a food processor, coarsely chop the mushroom. Distribute on a baking sheet and let ferment in warm air (or an oven heated at 100F) for about 30min.
In a large pan, heat the olive oil and fry the onions. Once browned, add the carrots, celery and the mushroom. Saute for about 2 min, and then add the tomato sauce, the herbs and sugar. Simmer for about 20min. Add the cream and add salt and pepper to taste.
Serve with pasta! (and, in my case Brussels sprouts).