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pasta_and_rice [2016/08/02 15:14] Leslie Cambias [Waffles] |
pasta_and_rice [2022/05/19 22:46] (current) Jim [Dirty Rice] |
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| - | *Step 2: Cut 12 ounces of fresh Mozzarella into ½” cubes and put in the freezer for 20 minutes. Do this only with the cowsmilk kind that comes in balls in water. The Buffala milk kind does not need chilling. | + | *Step 2: Cut 12 ounces of fresh Mozzarella into ½” cubes and put in the freezer for 20 minutes. Do this only with the cowsmilk kind that comes in balls in water. The buffala milk kind does not need chilling. just cutting. |
| - | *Step 3: Boil 1 lb. of Penne, Ziti, Rotini, or whichever you prefer. Chop ¼ cup of fresh basil leaves while waiting. Drain the pasta when it is to your taste, add it to the tomato mix and stir well. Let it rest for a couple of minutes, then stir in the Mozzarella cheese and basil. Rest it another two minutes, then serve. This is eaten at room temperature, like so much Italian food. | + | *Step 3: Boil 1 lb. of Penne, Ziti, Rotini, or whatever pasta you prefer. Chop ¼ cup of fresh basil leaves while waiting. Drain the pasta when it is to your taste, add it to the tomato mix and stir well. Let it rest for a couple of minutes, then stir in the Mozzarella cheese and basil. Rest it another two minutes, then serve. This is eaten at room temperature, like so much Italian food. |
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| - | When the pasta is cooked melt the butter in a piping hot large bowl, add the drained fettucini, toss, then add the cheese, taste for salt. Toss to aerate. That’s it. Have a pepper grinder on the table. | + | When the pasta is cooked, drain it and put the butter in a piping hot large bowl, add the drained fettucini, toss, then add the cheese, taste for salt. Toss to aerate. That’s it. Have a pepper grinder on the table. |
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| - | Put a splash of wine into the hot pan to deglaze it, finish it with butter and put the freshly cooked and drained pasta in the pan and mix with the sauce. Add some grated cheese. A fresh sage leaf may also be added in the early cooking and removed, along with the garlic, before serving. Very simple. The sauce is good on fish, also. | + | Put a splash of white wine and a teaspoon of sherry into the hot pan to deglaze it, finish it with cold butter and put the freshly cooked and drained pasta in the pan and mix with the sauce. Add some grated cheese. A fresh sage leaf may also be added in the early cooking and removed, along with the garlic, before serving. Very simple. The sauce is good on fish, also. |
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| ====Basic Rice Pilaf==== | ====Basic Rice Pilaf==== | ||
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| - | This recipe is for a large amount, adequate for 8 people. It is cooked in a large Dutch oven or similar. The amounts shown are simply for guidance and can be varied to your taste. For instance, one can start with chopped bacon and cook with the rendered fat, or just use vegetable oil instead. | + | This recipe, adapted from "The Plantation Cookbook" is for a large amount, adequate for 8 people. It is cooked in a large Dutch oven or similar. The amounts shown are simply for guidance and can be varied to your taste. For instance, one can start with chopped bacon and cook with the rendered fat, or just use vegetable oil instead. |
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| - | Push the mirepoix to one side of the pan and move that side from the fire. It may be necessary to add some oil at this point. Place 2 cups of long-grain rice in the oil in the hot side of the pan and cook the rice, stirring, until it becomes opaque and chalky – about 3 minutes. Do not brown it. Add two tablespoons of tomato paste and fry it for about 2 minutes. | + | Remove the mirepoix to a bowl. Place 2 cups of long-grain rice in the oil and cook the rice, stirring, until it becomes opaque and chalky – about 3 minutes. Do not brown it. Clear a space and put in two tablespoons of tomato paste, fry it for about 2 minutes, return the mirepoix to the pot. |
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| *2 cups of tomato sauce. | *2 cups of tomato sauce. | ||
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| - | + | Add 1 cup of oyster water or fish stock, if you have it. One more cup of liquid is needed – stock or water - for a total of four cups. (use chicken stock if you do not have oysters or a seafood stock) Put in 2 tablespoons or so of chopped parsley and salt and pepper to taste. If it seems too dry while cooking, add a little water. | |
| - | Add 1 cup of oyster water, if you have it. One more cup of liquid is needed – stock or water. (use chicken stock if you do not have oysters or a seafood stock) Put in 2 tablespoons or so of chopped parsley and salt and pepper to taste. If it seems too dry while cooking, add a little water. | + | |
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| - | //This recipe was given to us by Billie McGurk, the mother of one of CC’s college friends. She had lived in South America, where Mr. McGurk was the General Motors sales VIP.. This recipe appeared in only one cookbook in our collection, and it was credited to Cuba. It is a great brunch dish, although one can eat it at any meal.// | + | //This recipe was given to us by Billie McGurk, the mother of one of CC’s college friends. She had lived in South America, where Mr. McGurk was the General Motors sales VIP.. It appeared in only one cookbook in our collection, and it was credited to Cuba. A great brunch dish.// |
| - | This is simply plain, boiled long- grain rice, hot , topped with two fried eggs, garnished with fried plantains and sauced with a piquant tomato sauce. (One can use salsa from the jar or canned taco sauce.) | + | This is long- grain rice, Creole style , topped with two fried eggs, garnished with fried plantains and sauced with a piquant Creole tomato sauce. (One can use salsa from the jar or canned Mexican sofrito sauce.) |
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| - | Cook the pork until browned, add the livers and cook, then add the cooked and chopped gizzards (save the cooking liquid). Grind or finely mince in the processor. Cook onions, celery and pepper and add the garlic, bay and thyme about halfway in the cooking. Remove the bay leaf and mix everything together. Push aside the solids and add the dry rice to the cleared space in the pan and toast, stirring, until the rice looks chalky - about 1 or 2 minutes. Add the cooking water to a ratio of 2 cups liquid to 1 cup dry rice. | + | Cook the pork until browned, add the livers and cook, then add the cooked and chopped gizzards (save the cooking liquid). Grind or finely mince in the processor. Cook onions, celery and pepper and add the garlic, bay and thyme about halfway in the cooking. Remove the bay leaf and mix everything together. Push aside the solids and add the dry rice to the cleared space in the pan and toast, stirring, until the rice looks chalky - about 1 or 2 minutes. Next, add the cooking water in a ratio of 2 cups liquid to 1 cup dry rice. |
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| Be careful in cooking all of these rice dishes to avoid making them too oily. That will make it pasty and over-rich. The ideal is to have the rice absorb the sauce and be light and fluffy. | Be careful in cooking all of these rice dishes to avoid making them too oily. That will make it pasty and over-rich. The ideal is to have the rice absorb the sauce and be light and fluffy. | ||
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| + | ====Tuna-Rice Salad==== | ||
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| + | See under Salads. | ||
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| - | A half can of drained whole kernel corn, mixed with a whole can of creamed corn, may substitute for the fresh corn but omit the sugar. Taste the creamed corn from the can, usually it is dead sweet. Use less milk and just 2 or 3 eggs. | + | A half can of drained whole kernel corn, mixed with a whole can of creamed corn, may substitute for the fresh corn but omit the sugar and salt. Taste the creamed corn from the can, usually it is dead sweet. Use less milk and just 2 or 3 eggs. |
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| - | Quickly cook some minced garlic in olive oil but do not let it color. Add some chopped parsley and mix in the hot, cooked pasta. Salt and pepper as needed. Works well with angel hair pasta and other pasta shapes, as well as with spaghetti, and accompanies roasted chicken or other meats nicely. | + | Quickly cook some minced garlic in olive oil but do not let it color. Add some chopped parsley and mix into the hot, cooked pasta. Salt and pepper as needed. Works well with angel hair pasta and other pasta shapes, as well as with spaghetti, and accompanies roasted chicken or other meats nicely. |
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| - | Let it all sit for at least two hours. | + | Let it all rest for at least two hours. |
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| - | One can, of course, flip the crêpe to cook the other side. (I can’t) Lift the edge with a silicon spatula and pick it up with your fingers to turn it. This batter amount will make about 2 dozen crêpes. They can be rolled or folded around any suitable filling that is thick enough to prevent the crêpe from getting soggy. | + | One can, of course, flip the crêpe to cook the other side. (I can’t) Lift the edge with a silicon spatula and pick it up with your fingers to turn it. This batter amount will make at least a dozen crêpes. They can be rolled or folded around any suitable filling that is thick enough to prevent the crêpe from getting soggy. |
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| - | A crêpe filled with crab meat in a [[Sauces # Mornay sauce]] with chopped fresh herbs is a revelation. Use parsley, green onions, tarragon, cilantro, etc.; not strong herbs like basil or rosemary. | + | A crêpe filled with crab meat in a [[Sauces # Mornay sauce]] with chopped fresh herbs is a revelation. Use parsley, green onions, tarragon, cilantro, etc.; not strong herbs like basil, oregano or rosemary. |
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| - | *1 cup of fine cornmeal | + | *1 cup of fine cornmeal or corn flour |
| *1/2 cup of flour | *1/2 cup of flour | ||
| *1 teaspoon sugar | *1 teaspoon sugar | ||
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| These are particularly good with [[Main Courses#Turkey Hash]], or for breakfast with fried egg and syrup. | These are particularly good with [[Main Courses#Turkey Hash]], or for breakfast with fried egg and syrup. | ||
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| + | If you cannot find the fine cornmeal, try masa harina, the Mexican corn flour. Sometimes it is available as fish fry flour. | ||
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