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Tag Archives: rice
Posted on 23-Jun-2008
Unagi kamameshi, unagi donburi, una-don, una-jyu: It goes by many names, and remains one of my favorite Japanese dishes. Obachan's articles on unagi donburi and unagi mabushi, became catalysts for figuring out how to make them on my own. So I came up with two recipes. One which emulates the ...
Posted on 07-Oct-2007
In late September I noticed that the local Japanese market was selling matsutake mushrooms. Being a seasonal delicacy —they're foraged from the wild, as they don't take to cultivation— matsutake are quite pricey! But the spicy smell called out to me, and I couldn't resist a cooking experiment.
After some web ...
Posted on 10-Jul-2007
Allow me to offer you a break from the apricot oriented articles. ;-) I drank Salvadoran horchata for the first time a couple years ago, and I've been keen to figure out how to make it ever since. Unlike Mexican horchata, which is made primarily of rice, cinnamon and far ...
Posted on 07-May-2007
Kedgeree, kitchiri, khichdi, or simply "kedge" in our household, is a great way to use up leftover fish, rice and vegetables. We usually make it for supper, but sometimes we'll eat it for lunch.
We cooked this yesterday, and late that night I saw Anita's post about A Taste of Yellow's ...
Posted on 24-Feb-2007
I usually cook rice with filtered water and a bit of salt. Maybe I toss in some random herbs or spices, or even a small dollop of olive oil or butter. This recipe is a more luxurious dish, for a special occaision, or simply to complement a strong flavored course ...
Posted on 19-Jan-2007
Or, rather, for the cold which has been haranguing me for nearly two weeks. This soup is quite simple: Throw rice into a pot of chicken stock, then simmer until done. The small amount of rice expands into a remarkably generous serving! Depending on your taste, you can additional spices ...
Posted on 08-Sep-2006
The lime gives this pudding a nice, bright flavor.
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Posted on 23-Aug-2006
This basic risotto recipe can be modified in many tasty ways. You can also reheat leftovers in a microwave oven.
Here are some ingredient ideas:
While heating the stock, throw in about an ounce of dried porcini mushrooms. After the mushrooms have reconstituted, remove and squeeze excess liquid back into the stock. ...
Posted on 01-Jul-1999
Originally from Pamela Rino Evans, I've only lightly modified this dish. Experiment with nuts: I've used a mix of pine nuts and pecans, as well as cashews and pecans. You can also substitute chervil for the parsley. For extra spice-pep, add some cinnamon and/or ground coriander at step 3.
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Posted on 16-Feb-1998
This dessert is still good to eat even without fruit... Ripe mangoes are best, but bananas and papayas would work. Wonderful memories of Filipino food!
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