Wednesday, June 27, 2007, 05:59 PM - comfort food, dessert, breakfastRice Pudding
Today I made rice pudding for dinner. I know nothing about rice pudding. I have never had rice pudding. But we had leftover rice from Chinese food the other night, and I had a sudden hankering for rice pudding. So I perused multiple recipes online, and discovered that most people think you're actually going to make rice from scratch in milk instead of using leftover rice. This seems dumb. In my ignorance, I thought the whole point of rice or bread pudding was to use up leftover rice or bread before it went south. And to presumably use them in a different format, because if people wanted them in their previous format, they would have just gone ahead and eaten them and not left them hanging out in their fridge as leftovers.
I also discovered that most people think you're going to make rice pudding in your oven. Since it's unbearably hot, this also seems foolish. Sure, it'd be great in the winter, but it's not a June activity (unless you're down under). Fortunately I found one great recipe for quick and light rice pudding that said you could make it with leftovers and you could make it on the stovetop, which will heat your kitchen a bit, but not to the degree of running your entire oven for over an hour. However, this recipe didn't fit my preconceived notions of pudding, which involve more creamy, eggy goodness. So after eyeing a bunch of other recipes, I thought I'd just make something up and use the stovetop cooking method and hope it turned out ok. Here goes:
1 small takeout Chinese food container almost full (but not packed) of rice --- this is probably somewhere between 1 and 2 cups, but I didn't measure because the measure was in the dishwasher. I don't think the quantity matters if it's in the ballpark.
1 can of evaporated milk
1/4ish tsp of salt
3 rounded TBS of brown sugar (not packed or messed with in any way that might involve effort, just scooped out of the container and dumped in)
1 glug vanilla extract
nutmeg and cinnamon to taste (I use more cinnamon than nutmeg, since nutmeg is very potent)
Dump the rice in a saucepan. Add everything else. Stir it up really well so the egg is beaten and everything is pretty homogenous. Turn on the saucepan to high. Stir frequently until it boils, then turn it all the way down, put a lid on it, and go off and play video games and make a few phone calls. Come back periodically and give it a stir. This process should take half an hour to 45 minutes... shorter if you don't care about letting it oook---you do need video games you'll be able to pause once every 15 minutes or so. When it looks good and rice puddingey, either eat it or stick it in the refrigerator to have it cold for breakfast. It makes enough that 2 people could have a big serving now, and a little serving cold for breakfast. Or 4 people could have moderately sized servings whenever.
Serve with fake breakfast sausage and salad... because salad is easy to throw together really fast and you've got to have a vegetable. If you're clever with your dressing, a salad can go with this. I convinced someone else to make the salad and they dressed it with oil, malt vinegar, salt, pepper, red pepper flakes, and coriander, which tied nicely with both the spice of the sausage and the spices in the rice pudding.
It might also be nice with one of those froofy apple sausages.
If I were the planning ahead sort, I might pick a different vegetable, but I don't know what that would be.
Cornish Game Hen
Friday, November 24, 2006, 09:14 PM - soups, comfort food, holidayYeah, it's turkey day, but for 2 people, turkey is a bit silly. We lucked out and found an 8 pound turkey a few years ago, but since then we've decided to make a culinary tour of fowl. This year it's cornish game hen. We made 3 of them; two were rock game hens, and one was a normal game hen. The normal one was better, but smaller. But it came in packs of one and the others came in packs of two, and we wanted three so there would be leftovers. Leftovers are a crucial part of thanksgiving, so you can't just do two itty bitty birds and call it a day. The hens didn't all fit in the roasting pan together, so we seasoned two one way and the third another way. For the sake of controlled experiment, the two rock cornish game hens were seasoned differently. In addition, we made mashed potatoes, acorn squash, broccoli, and gravy. We also served cranberry chutney , which we'd made the night before. Then we made stock from the carcasses in the evening.
Preparing the hens
Remove the hen from its packaging. Remove the giblets and set them aside, if there are any. They should be in the chest cavity if they're there. Sometimes in bigger birds I've seen them stuck in by the neck, but there's just no space in a small bird. Set the giblets aside to make stock later. Put them in a bag in the fridge or something. Wash the hen thoroughly. Only one of our birds had giblets. So sad.
Get a partner with clean hands. Have him shake seasoning onto your fingertips. Rub the inside of the bird (yes, the chest cavity) with salt. Get more salt and rub it on the outside of the bird. Repeat the process with pepper. We stuck a pat of butter between the breast of each bird and the skin that goes over the breast. It was a whim. I read about doing that when I was researching capons, and lots of things I'd read cautioned about roasting things that weren't fatty, and I was worried that a small bird might not have enough fat. I have no idea if it made any difference, but they were juicy and tasty in the end, so it couldn't have hurt. We did two hens with garlic and rosemary in addition to salt and pepper. Just use the same process with diced garlic and rosemary. We had extra garlic and rosemary prepped so we put it over the top of the birds after we'd trussed them up for roasting. We did another bird with orange. After salting and peppering it, we put two very thin slices of orange between the skin and the breast and some more in the cavity. We saved aside three more slices, trussed up the bird, squeezed the remaining juice from the orange over the bird, and put the three slices on top.
Put the bird chest side up on a plate. Fold the wings back so the tips are under the back. Tie them into place with some string. There's special kitchen string you can do that with. There should be some flaps of skin at the bottom of the bird by the drumsticks. You can wrap those around the outside of the drumsticks, bringing the drumsticks together, then stick a toothpick through the flaps of skin and use another length of string to secure that end. Stick the bird in the roasting pan. You're supposed to put them on roasting racks, but we don't have one. We use an upside down oven-safe plate. They didn't all fit in the same pan, so we did the garlic/rosemary ones in the roasting pan and the orange one in another pan.
I don't know how long we actually cooked ours. Maybe an hourish at 375 degrees? It's hard to say, since our stove doesn't maintain temperature properly. We tried to use a thermometer to make sure they were the appropriate temperature for cooked fowl, but that was a bad idea. They're really too small to use a meat thermometer in. We pulled them when we realized they were probably done and the thermometer must be lying. I think it was just too easy with such small birds to stick the thermometer through and take the temperature of the air in the cavity (too low) instead of managing to get it in the meat. But the juices were clear, the bones wiggled, and it was basically perfect.
Cut an acorn squash in half. Scrape out the seeds. Rinse the seeds, put them in a bowl with olive oil, salt, and pepper. Coat them then lay them out flat on a cookie sheet. Stick them in the oven with the roasting birds for about 10 minutes. Pull them out and snack on them while things cook, because it will take a while and you'll be hungry.
Meanwhile, prep the squash. You should have two halves of squash, each with a hollowed out bit in the middle. Put them on their backs on a cookie sheet or oven safe plate. Pour a puddle of Unicum Next (which is pretty undrinkable, but turns out to be interesting to cook with) into each half. Season each half with cinnamon, coriander, and allspice. Stick in the oven with the birds. It will probably not be done until the birds are done, but you can stick it with a fork periodically and declare it done when the fork goes in easily.
Skin a bunch of potatoes (we did about six) and cube them. Throw them in a pot and fill it with enough water to submerge them by at least half an inch. Bring the pot to a boil, turn it down to a strong simmer, and let it go for 15 minutes or until the potatoes seem softish when stuck with a fork.
Pour off the water. Mash with a potato masher. Add a bunch of butter and milk and some salt. We used a few tablespoons of butter and several glugs of evaporated milk. Evaporated milk is richer, and you should always keep some around in case you have a milk emergency. Like you forgot to buy milk before making mashed potatoes.
It didn't look like there was going to be real gravy because the birds weren't giving off much by way of drippings. So we put a cup or so of water in a pan with a teaspoon or so of corn starch and added chicken bullion (a little more than was required for the volume of water). We thought there should be a spot of fat because you never actually manage to de-fat drippings completely when making gravy, so we replaced it with a dribble of olive oil. Heat the concoction until it thickens. We later added chicken drippings from the orange chicken; we didn't actually get drippings from the other two. The drippings improved the flavor immensely; before drippings it tasted sort of like salty butter (wacky), but afterwards it tasted very yummy and went well with the birds.
I just heckled for the broccoli; it's not my area of expertise. Someone added olive oil, whiskey, salt, and pepper to an oven-safe, lidded dish with florets of broccoli and half an onion (chopped into fairly large pieces. We stuck it in the oven with everything else and baked it for about 30 minutes. It was a little on the soft side, but very yummy.
Throw the carcasses into a stock pot with four large carrots, fiveish celery stalks, and a white onion. Fill until everything has water over it. Bring to a boil then turn down to simmer for a few hours. Skim the fat off the top into a can or something so you can put it in the trash. Don't put animal fat down the sink or bad things will happen when it comes back down to room temperature and solidifies. Strain the defatted broth into containers for refrigerating and freezing. Any fat you don't manage to get off will congeal on the top of the container and can be more easily removed when you use the stock.
Egg Drop Soup
Thursday, November 2, 2006, 09:46 PM - soupsI'm really horribly sick. Eating makes me feel nauseous, but I'm very hungry all the time. Go figure. I tried bullion at first, just to have something vaguely like food to eat that wouldn't make me sick. Actually, it wasn't called bullion, it was called "chicken granules," which sounds absolutely frightening. That wasn't filling enough, so I made egg drop soup.
chicken stock, bullion, or granules (if you must)---about 4 cups
fistful of chives, cut into very short pieces.
Boil the liquid, add a few shakes of parsley, chopped up chives, a few drops of sesame oil, and a shake of cajun seasoning. I always put a bit of cajun seasoning in bullion because it gives it a bit of a kick. Plain bullion is incredibly bland. Take out a bit of liquid and put it in a seperate bowl with some corn starch. Maybe a teaspoon or so? of corn starch... maybe a tablespoon of liquid? Mix it up and add back to the liquid. This will thicken it without it being stringy. The corn starch won't disolve if you just throw it in.
Beat a few eggs thoroughly. Turn the stove down a hair so it's not at a rolling boil. Stir the liquid in a circle so that it has plenty of momentum, then pour in the egg slowly. If the liquid slows down too much before I run out of egg, I just start pouring in a circle to make up for it.
Beans and Rice
Monday, October 2, 2006, 12:38 PM - comfort foodI haven't felt much like cooking lately. No... I don't mind cooking. I haven't felt much like eating lately. I think I have some sort of dietary imbalance such that I crave beans. I went to the store the other day and bought a bunch of yummy food. I thought really long and hard about buying the spicy black bean dip. I almost bought it. But I didn't, because I didn't want junk food. I bought a bunch of non-junk-food. But none of it was beans. I was forced to go back to the store the next day because I couldn't handle the thought of eating anything besides black bean dip. The thought of eating anything else, yes, even chocolate goo, made me nauseous.
So I bought black bean dip and ate black bean dip. After that, I could stand the thought of eating all the nice yummy healthy stuff I bought at the store for a while. But then every once in a while, I just get the bean craving. I have to go to la posta and eat bean burritos pretty often or the bean craving will get me. I wonder just what is in beans that makes me crave them so.
I'm pretty sure it's the beans. So I have made beans and rice the last several times I've cooked. I used to make high falutin' rice, which took effort. But lately I've been averse to effort.
1/2 cup rice
1 can beans
1 can diced tomatoes
1 cup chopped onion
several garlic cloves, minced
cumin, cayenne pepper, dried chili flakes, paprika, oregano, basil, salt, and black pepper to taste--
I probably used something on the order of a teaspoon. I tried to list these in the order of how much I might have put in, but I don't know the proportions. I got sick of grinding the black pepper because we have this dumb black pepper that was really cheap because it had huge peppercorns and they're really too big to play well with grinders
a glug of lemon and/or lime juice
a glug of rum (or other booze)
enough water to cover the concoction
Throw everything in a saucepan. Stir it up. The level of the water should be a few millimeters above the level of the other stuff. Heat on high with the lid off until it boils. It doesn't have to be a rolling boil, but it should be a ways past simmering. Put a lid on the pan, turn it to low, and set a timer for 20 minutes. Serve alone, or with cheese, or with veggies, or with cheese and veggies. I had some of it on top of a cup or so of broccoli last night, with some shredded mexican cheese mixture on top. I should be able to get 3 or 4 meals out of this.
I think if I'd had another can of beans in my cupboard, I would have used two cans of beans. The rice to bean ratio was a little high. But I'm not sure if this fixes my bean craving. I could do with a bean burrito right about now. I thought about buying some lunch on campus, but there aren't any good bean burritos on campus and I can't stomach the thought of anything else. I don't guess it's just the beans I'm craving. There's probably some important trace mineral in something commonly used to season beans. Because there's a Rubio's on campus and the thought of eating one of their bean burritos makes me queasy, which could be related to their failure to season their food.
Sundry Fusion Dinners
Saturday, September 9, 2006, 12:21 PM - soupsLately we've been experimenting quite a bit, but I haven't felt like actually writing down what we did. I ought to before I forget it all. So here are the last 3 dinners. The common thread is I think they can all be called fusion cuisine... although that might be a bit of a stretch. We have italian meets chinese, indian meets Mediterranean, and greek meets other Mediterranean. This probably suggests that we ought to buy more spices here. That's the problem of living in two locations... you think you have turmeric, but nope.
Summer Squash Won-ton Tortelini Soup
This was going to be just tortelini in squash sauce, but it didn't come out that way. First of all, we made tortelini out of won-ton wrappers, then there was a sufficient quantity of sauce that it was really more soup like. Since the tortelini was made from won-ton wrappers, it was really texturally more like won-ton soup.
I won't remember the details, since we made a bunch of these ages ago then froze them. Here's what I remember:
fake meat--- we used the kind that comes in a tube. The unflavored "beef" variety, as opposed to the breakfast sausage flavored kind.
Spices are all to taste, since at this point I haven't the faintest idea how much I used, or if this is all I used, or if I thought I used something that I didn't. I know I used fennel, because we were going for an italian sausage flavor, and you have to have fennel. I'd bet salt and pepper were involved, because salt and pepper are always involved. Then I'd guess some combination of oregano, basil, and red pepper flakes. Probably some diced garlic, maybe some onion flakes, but who knows? I'm thinking we might have put in some diced calamata olives as well.
Fake meat can go horribly wrong texturally if not prepared properly. Fake met from a tube needs to be cooked up and browned or it's gooey. Cook up the spices for a few seconds in some olive oil, then add bits of fake meat and chop it up with the stirring device. You should end up with little nuggets of fake meat goodness. Set it aside in a bowl.
Get a little dish of water. Lay out a bunch of won-ton wrappers. Put about
1 tsp of the fake meat filling onto each wrapper. Moisten your fingers, then wet two adjacent edges. Fold it diagonally so the two dry edges meet the two wet edges. Seal the edges together, being careful to press out as much are as possible because otherwise they could explode. You'll have an something like an iscocoles triangle. Put your finger so that it lies along the triangle, perpendicular to the base. Pick up one base corner and fold it so it's on top of your finger. Moisten its top. Pick up the other base corner and bring it down on top of the other (you'll have the entire triangle wrapped around your finger) and pinch it closed. If you want, you can fold down the other angle somehow, but we didn't bother. You can cook these a number of ways, or just freeze them for later use, which is what we did.
Coarsely chop a summer squash. It can be zucchini, but we used a yellow squash. Throw it in the blender. Add a can of diced tomatoes. We used the kind that comes with garlic and onion in it. We also added a few cloves of diced garlic. And probably salt, pepper, and tobasco sauce. Blend everything together.
We boiled the frozen tortellini in water for about 4 minutes then drained them and added them back into the soup on the stove just long enough to heat the soup. If I were doing it again, I'd probably just heat the soup up and cook the tortellini in it. Serve in bowls.
We did this as a main dish because we had a bunch of carrots to use up. It was amazingly yummy, but it was really too intense. It would be much better served as a little side thing with something else as the main dish.
Tons of carrots, peeled and grated. I have no idea how much carrot we actually used. We used a full bag or carrots, which is whatever quantity grocery stores sell bagged carrots in, but they were ridiculously narrow. I think we had more peel than grated carrot at the end, although halfway through we started just grating the wide end of the carrot and leaving the narrow end as snack food.
Half a cup of chopped olives---we used some crazy gourmet olive blend from the coop, but calamata olives would do.
Fake breakfast sausage patties
Cook up mustard seed and fennel in oil until the mustard seeds pop. Add everything else. Cook until cooked. Serve into bowls. Cook up a few fake sausage patties, add to bowls and serve. The sausage patties aren't actually part of the recipe, but they go well with it and we needed some protein in our meal. As I said before, this would go better as a side dish. But this is what happens when you put off going to the grocery store until you have nothing left but a bag of carrots and some fake sausage.
Falafel with spinach and yogurt
I've never actually cooked greek before. At least, not when I knew what I was doing, so I don't actually feel like I know what I'm doing. We made Falafel out of a box in the freezer section of the grocery store. It was another case of inadequate and inappropriate ingredients. We served it with spinach cooked with olive oil, garlic, salt, and pepper. But we wanted a yogurt topping to go with it. But we had no cucumber, and no tahini, and no greek yogurt.
We used a full fat plain yogurt. There was probably a little more than a cup left in the container. As always, I didn't measure it. I wanted some chunkiness, so I added some dried onion flakes and a generous helping of sesame seeds. We had no parsley or celery, which is what I seem to recall putting in this sort of thing back in my vegan restaurant days. So I used basil, salt, pepper, and about a small glug of toasted sesame oil. It tasted shockingly like yogurt that should be served with greek food.
We fried up the falafel as per the directions on the box, and served the whole thing with matzos. At this point you should have guessed that we had no other bread products around that would have made sense to use.