Sat Sep 20, 2014 10:33 am
||Comments: 4 Views: 20678|
While it's most common to cook rice on the stove top, the microwave presents a good option because it produces good results and it's easy. Different kinds of rice cook at different rates so here is a chart for how long to cook a variety of rice.
How to cook rice in the microwave:
Combine 1 cup of rice with 2 cups of water in a large, microwave-safe bowl. Add 1 tablespoon of oil and 1/4 teaspoon salt, mix well and cover tightly with plastic wrap. Microwave the rice on high for 5 to 10 minutes, until it starts to boil. Reduce the microwave heat to medium (50% power) and continue to cook according to the times in the chart. The rice will be just tender. Fluff the rice up with a fork, then cover with plastic wrap again, poke a couple of wholes in the plastic and let sit for about 5 minutes, until completely tender.
| Type of Rice|| Cooking Time Required |
| Long grain white rice || 10 - 15 minutes|
| Converted white rice|| 10 - 15 minutes|
| Short and medium grain brown rice |
| 25 - 30 minutes|
| Long grain brown rice|| 25 - 30 minutes|
| Converted brown rice|| 10 - 15 minutes|
| Wild rice || 35 - 40 minutes|
| Basmati rice|| 10 - 15 minutes|
| Jasmine rice|| 10 - 15 minutes|
Fri Jun 27, 2014 2:25 am
||Comments: 1 Views: 5476|
Bouillabaisse (or Fish soup) is wonderfully rich and filled with flavor. Traditionally, Bouillabaisse was the soup fishermen made in Marseilles, France. The catch of the day was put in a pot and let simmer along with vegetables. A true bouillabaisse contains no less then 5 different kinds of fish (sometimes even 7), along with shrimp and mussels. In this version, we cheat a little and simply add white fish, shrimp, mussels and clams. And even though this soup technically lacks a few different sorts of fish, it is simply delicious.
Saffron adds a beautiful color as well as an interesting undertone. If however, someone doesn't like saffron, you could omit it from the recipe and place a bowl of bloomed saffron in water on the table. Then, anyone who likes it can add a spoonful to their bowl of soup.
If you buy shrimp with the peel on, you can make a wonderful stock by boiling the peel in water (or you can ask your fish monger for scrap pieces which you can utilize when making stock). If you make your own fish stock, it will do much for the soup by adding depth and flavor. In a pinch though, you could use vegetable broth. Serve this soup along with some nice aioli and some crusty bread, and to drink, a nice glass of chilled white wine.
6 - 8 servings
- 1 gram saffron (or about 10 strands)
- ¼ cup olive oil
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 fennel bulb, diced (fennel leaves included)
- 4 garlic cloves, minced
- 1 can of diced tomatoes
- 1 bay leaf
- 1 teaspoon thyme
- 1 teaspoon dried dill
- ½ lemon
- ¾ cup white wine (or dry Vermouth)
- 4 cups of fish stock (or vegetable stock in a pinch)
- ½ cup heavy cream
- 1 pound white fish (such as tilapia or cod)
- 1/2 pound crab meat
- 1 pound shrimp, peeled and deveined
- 1 pound mussels (or clams), cleaned and debearded (or cooked, frozen mussels if no fresh are to be found)
- 2 cans of chopped clams
- Salt and pepper to taste
First of all, pour some hot water over the saffron so it can bloom.
Saute the onion, carrots, celery and fennel in the olive oil for a about 10 minutes. Add the garlic, the diced tomatoes, the bay leaf, the thyme, the dill, half a lemon and the wine. Let simmer for a few minutes. Then add the fish stock, bring to a simmer, add the cream. Taste, and possibly add some spices if it is too bland.
Make sure all the fish is cut in pieces. Add the fish, the raw shrimp (if cooked, ad one minute before serving), the mussles (or clams) and the cans of chopped clams. Let the soup simmer for about 3-5 minutes, or until the fish has turned white and the mussels have opened. Add the saffron and salt and pepper to taste.
Serve with a nice aioli and some crusty bread.
Fri Jun 20, 2014 7:57 pm
||Comments: 1 Views: 1855|
Cost Per Serving:
|Sugar, White Granulated
|| 3/4 Cups
|Eggs, Chicken (3 eggs)
|Extract, Vanilla Pure
|| 3/4 Teaspoons
|Flour, White Unbleached All Purpose
||4 1/2 Cups
|Baking Powder, Clabber Girl
|| 1/2 Teaspoon
|| 1/4 Teaspoon
|Brown Sugar, Packed
|Lemon, Whole (1 teaspoon zest)
|Oranges (1 teaspoon zest)
|Heavy Whipping Cream 36%
|| 1/4 Cup
1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped
20 large squares
View Full Recipe
Thu May 22, 2014 7:03 am
||Comments: 0 Views: 6143|
Reeses Peanut Butter Chips Fudge with Dark Chocolate
Reeses Peanut Butter Chips Fudge with White Chocolate
Cost Per Serving:
Reeses Peanut Butter Chips Fudge
This is a minimally cooked fudge. The sweetened condensed milk makes this easy to put together.
Add all the ingredients to a sauce pot and melt together. Then place into an 8 x 8 inch baking dish. Cool for a few hours and serve.
White Chocolate - Dark Chocolate
There is a texture difference using different types of chocolate. The white chocolate fudge was much lighter in texture as well as color. The dark chocolate, which was a good quality chocolate was thicker and richer. Both were very good, it depends on which type of chocolate you prefer.
Thu May 22, 2014 7:01 am
||Comments: 0 Views: 1721|
Homemade Sea Salt Caramels
Cost Per Serving:
Salt caramels are easy to make and have a very unique taste since sea salt goes so well with caramel.
Add sugar, cream, corn syrup and butter to a heavy candy pot and slowly bring to a boil on medium-medium low heat. It takes a while to heat up but if you rush this you are likely to burn your pot.
Lower the heat and put a lid on for a few minutes, this is to clean up the sides of the pot of sugar, which can ruin the candy.
Take the lid off and put a candy thermometer on the pot and bring to 248 degrees F.
Firm Ball (244-248° F) (118-120° C)
This gives you around an 87% sugar concentration
It takes a while to bring the mixture up to 248 degrees F, so go slowly.
Once you hit the correct temperature remove the thermometer and add the sea salt and vanilla. Stir slowly and becareful since this is a very hot mixture.
Pour the mix into an 8 x 8 inch, or smaller silicon form. We like silicon since you do not need to butter the dish and it is flexible when you remove them.
While hot put about 1/2 teaspoon of sea salt on top. Let stand, uncovered for about 24 hours. Cut into pieces and wrap in wax paper to store.
Update: This year we made a double batch so we used a larger 3 quart sauce pot. We adjusted the temperature down a little to avoid burning anything.