Rice

Sweet Corn Risotto

/ andreah94 / 1 Comment

Well folks, I am running out of things to be grateful about this summer.  This has everything to do with the fact that we just broke the record for the number of days over 100 yesterday.  The heat is literally erasing summer’s previous amazingness from my memory. The fond memories of Lake Austin, walking Town Lake, tennis, pool parties, cook outs, warm summer nights on a patio, melons, strawberries, and corn are fading away as we slowly disintegrate from the heat. Basically, unless you are physically submerged in water – cold water at that – you have to stay inside. On the bright side, inside we have stoves and central air. So, as I find myself seeking the familiar, I find myself day-dreaming about corn. This was a risotto that I had been wanting to try out for a while, and I am so glad I did. It was superb and made this record-breaking summer a bit more bearable for a little while. You can pair this with whatever you like or serve it on its own with a simple salad. I chose to make a dish of the risotto, U-10 scallops, a lovely Bacon-Corn Ragu, and Crispy Leeks.

Risotto can be tricky and can make you think it is a feat, but really it just takes effort and knowledge. NEVER add cream to your risotto, risotto gains its creamy texture from the breakdown of proteins around the rice. Every step of making risotto is vital in breaking these down (toasting, stirring, warm liquid being added in small amounts, more stirring, etc). So be patient, and cook with love. The end result of risotto is a rich, creamy, comfort food that is hard not to want to make every night. A good risotto will expand on your plate when you spoon it down. Just FYI.

Note: I made a corn stock and added in corn puree to really capture the corn flavor (in addition to incorporating corn kernels). Both ingredients can be made ahead and used within a couple of days. Alternately, you can make do without either. Risotto will take some time, so be prepared. This is a better dish to make on the weekends, and the leftovers are fantastic.

Sweet Corn Risotto

For the Broth:

Two Quarts Chicken or Vegetable Broth (or water)
One large white onion, quartered
Six Roasted Corn cobs, halved
Three Corn Husks
Five cloves garlic, gently smushed
One tablespoon thyme leaves

Place corn into an oven heated to 350 F and roast for approximately 30 minutes (a little under won’t hurt). Peel down the husks and allow to cool so that the corn can be handled. Remove the kernels from the cob (trying to get as much milk as the cob has to give). Reserve the kernels and milk in a bowl and set aside. In a large stock pot, boil 2 quarts of chicken or vegetable stock or water. Once boiling, add the roasted cobs, about half of the husks, a large onion, 5 cloves garlic, and a few sprigs of thyme. Reduce heat and simmer for a few hours to make stock. Once done, strain well and reserve liquid.

For the risotto:

One cup Arborio Rice
One cup White wine
Two quarts corn stock (or chicken stock)
One slice of pancetta (about 1/8 inch thick), cut into small dice
One white onion, finely diced (can also use shallots or yellow onion)
Four cloves garlic, minced (optional)
Three tablespoons butter
One cup Parmesan or Pecorino Cheese
One cup Sweet Corn Puree
Squeeze of lemon (optional)
Black Pepper
Pinch Salt

Heat a bit of oil in a large pan or dutch oven. Once a high heat is achieved, throw in the pancetta and cook until fat is rendered and the bacon is crispy. Remove pancetta to a napkin lined plate, reduce heat and after a few minutes add the butter to the pan. Once melted, add garlic and onion (season with a pinch of salt) and cook a few minutes, then add risotto and allow to toast (make sure that the risotto is spread over the pan surface to toast evenly). Toast for a minute or two, then stir and toast for a minute or two more. Hit the pan with one cup of the wine.

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Heat a bit of oil in a large pan or dutch oven. Once a high heat is achieved, throw in the pancetta and cook until fat is rendered and the bacon is crispy. Remove pancetta to a napkin lined plate, reduce heat to medium and after a few minutes add the butter to the pan.  Add onion (or shallots) and garlic and sauté until tender, about 5 minutes. then add risotto and allow to toast (make sure that the risotto is spread over the pan surface to toast evenly). Toast for a minute or two, then stir and toast for a minute or two more. Hit the pan with one cup of the wine.  Add one cup of wine and stir until evaporated. Once most liquid is absorbed, add about three-quarters of a cup of broth and simmer until absorbed, stirring frequently to constantly. Repeat until broth is gone and risotto is creamy and tender; you may need to warm more broth or use more wine than stated to fully cook the risotto.  Stir in the corn puree and the corn kernels. Stir in cheese and remaining tablespoon of butter. Taste and then season with salt and pepper, and a small squeeze of lemon. Serve immediately.

Coconut-Ginger Rice

/ andreah94 / 5 Comments

I make this rice with my tartar, as you have inevitably noticed on here more than once. It is excellent as a base for a noodle-free stir fry as well as plain if you have an upset stomach. I tend to have stomach issues, so I use large amounts of ginger, more than the two tablespoons I list in this recipe. You can use any rice that you have on hand, I use Basmati ubiquitously because it is the most fragrant white rice that you can buy in the states.

Coconut Rice

One cup Coconut Milk
Two Tablespoons Ginger People Minced Ginger
One tsp salt
Half cup of Basmati Rice

Bring milk, ginger and salt to a boil in a small saucepan. Add rice, cover, reduce to simmer. Cook for ten minutes and fluff.

Nairagi Tartar with Mango and Zucchini

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I know, I know….you are probably getting sick of seeing this variation of my favorite dish, but what can I say – I love it! So simple, so satisfying, so not bad for you, such a better bargain than restaurant tartar, so amazing and addictive! Sorry, groan all you want but I eat a variation of Tuna/Salmon/Nairagi tartar EVERY week. Here is this weeks!

Tartar

  • 1/3 pound of fresh Nairagi, cut with a Sushi Knife into small dice
  • 1/2 Large Avocado – diced
  • 1 cup Green onions – large dice
  • Sesame seeds – black or white – to taste (I use about two tablespoons)
  • Sriracha – to taste – I use about a tablespoon and a half
  • Soy sauce – to taste about a 1/2 tablespoon
  • One Lime, Juiced
  • Eel sauce, 1 tbsp
  • Ginger Lime marinade/sauce, 1.5 tbsp
  • Salt and pepper
  • 1 Mango, diced
  • 1Small Zucchini, cut into small dice

Combine all ingredients in a bowl and mix well, adjusting flavors as desired.

Coconut Rice

  • One cup Coconut Milk
  • Two Tablespoons Ginger People Minced Ginger
  • One tsp salt
  • Half cup of Basmati Rice

Bring milk, ginger and salt to a boil in a small saucepan. Add rice, cover, reduce to simmer. Cook for ten minutes and fluff.

To Assemble:

Pack Rice into a small, round ramekin. Turn upside down in the middle of the plate, then remove ramekin leaving a small mound of rice. Top with the tartar, drizzle with additional eel sauce – or place a small dot in various spots on the plate. Feel free to top with fried shallots if desired. Alternately, you can Julienne the zucchini and arrange the zucchini below, above, or around rice, then top with tartar and shallots if desired. I went for the all-in-one combo to make life simple.

Chicken and Rice

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I am willing to bet that “Chicken and Rice” will be the most simple dish you see in this blog. For as long as I can remember, whenever I was sick, my momma would make this for me. In fact, there is not really any chicken (any real chicken) in the dish. I made it last night to ease my upset stomach and just thought I would share in case anyone has the flu, some rice, and cream of chicken soup.

  • One can Campbell’s Cream of Chicken Soup
  • One can milk or water (I use water most of the time)
  • One can white rice (as in I put the rice into the can and that is how I measure it)
  • Salt to taste
  • Pepper to taste

Bring the soup and the water to a boil and add rice and a pinch of salt, stir, reduce heat to a simmer and cover. Allow to cook for 15-20 minutes (or however long your particular rice takes to cook). Salt and pepper to desired taste. Get back in bed and eat it curled up in a ball.

*I have to have this “sick food” in my “sick bowl” – a blue and white bowl I have had since before I could walk. It just is not the same without it.

Salmon with veggies and Ginger-Lime brown Rice

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This is a version of a take out favorite of mine from a Japanese place. One day I just figured…hey I can make that myself! I am willing to bet mine is healthier, plus I get more for the money and the satisfaction of cooking it. You could add veggies to this if you would like – I have used edamame before with success. Crispy shallots (as a garnish) are a great addition for texture. Remember when making this that brown rice can take a while to cook – between 45 minutes and an hour. Just an FYI so you can plan accordingly.

  • Serves 2 plus leftovers
  • One cup Brown Rice
  • 2 cups chicken broth
  • 5 large mushrooms (white, cremini or baby bellas – or a mixtures) sliced
  • One small white onion or two large shallots, sliced
  • 2-3 cloves garlic, minced
  • 1 inch piece of fresh ginger or 1 tablespoon of minced ginger by The Ginger People
  • Half bunch of green onion, cut into one inch pieces
  • One to two broccoli stems
  • about a half pound salmon (this is 4 oz per person)
  • Sriracha to taste
  • Ginger Lime Sauce – The Ginger People – to taste
  • Sesame or Peanut Oil
  • Sesame Seeds – Optional
  • Crispy Shallots

Cook brown rice in chicken broth. Steam Broccoli.

Heat oil in a skillet on medium heat. Add garlic, ginger, and onion and saute (properly season). Add mushrooms after about 3 minutes and continue cooking until mushrooms are brown but not overcooked. Add green onions and saute about 2 minutes. Add Salmon (that has been properly seasoned – I like to use salt, pepper, and turmeric) and sear until desired doneness. Add several tablespoons of ginger lime marinade mixed with Sriracha and stir in broccoli and rice. Mix well and top with crispy shallots and sesame seeds and serve.

Chicken (or Salmon) Piccata

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I mean it is Piccata. If you don’t like Piccata, please expect to be de-friended on facebook.

My favorite version is with salmon or shrimp – I never make chicken unless I am cooking for someone who does not care for fish. I know, don’t even get me started…This version I gave to JMac on command for chicken one night so here ya go…

Chicken Piccata

Shallots (at least 2 big ones) – I would probably use 5
Garlic (to taste) – I would probably use 5 to 7 cloves
White Wine – I would probably use 1.5 cups and reduce
Chicken Broth – just a little
Butter – two or three tablespoons – to the Paula Deen’s out there feel free to use more, always makes it better!
Flour, for coating and thickening sauce
Fresh Lemon Juice – if lemon get two at least
Two Chicken Breasts
Capers – I will use a whole jar if you let me so do it to taste…
Fresh Thyme
White or Brown Rice (or noodles if you prefer)
Mushrooms (optional) – I use if I have but do not go out and buy them if I don’t
You can use parsley and Parmesan cheese as garnish if you like it – I would

Coat chicken in flour (rice flour for gluten free diets) and then Brown the chicken on each side- remove. Pour oil into skillet (if you have garlic oil use it), let it heat then add shallots, thyme, and garlic and saute until glassy – if using mushrooms saute halfway through this process, deglaze with white wine and reduce (use it to taste and in proportion to how much sauce you want), then add a little chicken broth and reduce more. Add the butter and lemon juice and return the chicken to the pan. Salt and pepper to taste and cook chicken until done (you can use whatever herbs on the chicken you like – I like to use thyme with this).

Once done pour the sauce over the rice, top with chicken and parsley if using and serve.

For the rice – I cook it in half chicken broth and half water – then add a dab of butter, salt, and capers and mix.

Ahi Poke with Coconut Ginger Rice and Crispy Shallots

/ andreah94 / 1 Comment

This came about on a night that I really wanted Tuna Tartar but did not want to pay and arm and a leg for it. Central Market (where I buy my fish almost exclusively because I like it better than Whole Paycheck) had some gorgeous tuna so I got a little bit and smiled at the price tag. A big, whole hunk of tuna all for me and all for under the normal $13 price tag. I mixed it pretty much with stuff I had at home with the addition of avocado and green onion for the poke. I love coconut-ginger rice (like I will eat it with eel sauce and call it breakfast), so I usually make extra – it is great if you have a stomach ache as well (ginger ale/ginger …get it?)

Add everything to taste and enjoy! Oh also, when I say eel sauce, Sometimes I mean actual eel sauce and sometimes I mean something with a Japanese name that I buy at Asahi (I purchase both at my Japanese store). I am not sure of the name but it is like a thick soy/eel sauce. Also great to marinate beef in if you can find it! The beauty of this is plentiful…It is a way to get tuna for much cheaper than in a restaurant, you can customize it to exactly how you want it by adding ingredients or taking them away, it takes about ten minutes, it is relatively low calorie, easy clean up, and YUMMY!

Ahi Poke with Coconut Ginger Rice (for one)


Quarter pound of fresh blue/yellow/big eye tuna from Central Market (alternate fish Nairagi)
Avocado – diced
Green onions – large dice
Sesame seeds – black or white – to taste (I use about two tablespoons)
Sesame seed oil (can sub hot chili oil or olive oil if preferred)
Sriracha – to taste – I use about a tablespoon and a half
Soy sauce – to taste about a tablespoon
Fresh Lime juice – to taste – I normally use half a lime
Eel sauce – optional but if not using you may need more soy
Ginger Lime marinade/sauce – to taste
Salt and pepper
One Coconut-Ginger Rice recipe

Cook the rice in half water/half coconut milk – once nearly done add in minced ginger (I use about three tablespoon but do it to taste)

Using a very sharp knife cut the tuna into dice. Dice avocado and green onion. Combine all ingredients in a bowl with sesame seeds. Begin adding additional ingredients to taste, testing and adding as desired.

On a small plate or bowl place rice down on bottom and top with poke. Top with crispy shallots (store bought or homemade) or Just Onions (dried onion brand from Central Market/whole foods).

Variations – Some people like mango with their tuna – go for it if you like. You can also top with cucumber for crunch. You can leave the rice out if you like or add wasabi into the rice or sear the tuna with a wasabi crust, place over the rice and then top with a similar sauce as would have gone into the poke. You could also make rice mixed with wasabi butter (wasabi paste, butter, lime juice and shallot sautéed until mellow) or pour wasabi butter over the top.