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Posts tagged as rice

Kimchi Fried Rice

Posted by Stephanie Meyer on Nov 12, 2013 at 4:24pm

Kimchi Fried Rice | Fresh TartLet me introduce you to your new late night (or morning after?) go-to dish. You can’t argue with the restorative powers of kimchi – spicy fermented vegetables – especially when tossed with rice, sesame oil, and spicy chili paste. Go for Korean gochujang because it’s incredible (spicy-sweet with just a hint of funky, in the best possible way), or reach for sriracha because you’re already addicted and stocked up. I add tamari, which is not traditional, but the mellow saltiness plays so nicely with tangy kimchi. This is fusion cooking the way it’s meant to be – fast, flavorful, and plucking all of your favorite notes, preferably straight from your fridge.Kimchi Fried Rice | Fresh TartThere are lots of options here – skip the pork and egg for a vegan dish. Skip just the pork for a vegetarian dish. It’s also not traditional, but if you skip the pork, coconut oil is a lovely addition, and so nourishing that I’m always trying to find tasty places to sneak it in.Fulton Beer | Fresh TartI got the idea for this dish last week, while chatting with Brian Hoffman of Fulton Beer. The whole Fulton gang hosted a little gathering at their newly-leased, currently-under-construction production facility. Because I can’t actually drink their beer (gluten), I held a pint of the evening’s brew and smelled it, touched my lips to it, and basically tortured myself while chatting with Brian about all of the beautiful, spicy foods that would be marvelous with such a hoppy, fruity, fragrant beer.

Sigh. Fulton Beer | Fresh TartI distracted myself from self-pity by enjoying the crew’s signature hospitality. Every time we get together I’m impressed all over again by the four couples’ collective friendship, talent, good humor, good taste, enthusiasm, and charm. What can I say? I adore them all, even though I can’t drink their beer. I was giddy on their behalf, scanning the abyss that is their new Northeast Minneapolis facility (for the moment called AFB, as in Another Fulton Brewery), imagining the shiny new tanks and thousands of bottles of deliciousness that will be leaving through the giant loading dock by late 2014, making its way into your belly but not mine. (Worry not, tasting room fans, the original North Loop Fulton brewery – aka 414 – remains in operation.)

That’s a long way of saying that Brian suggests, “With the fried rice, I would go with The Ringer or Batch 300. As we talked about, hoppy and spicy are a match made in heaven, and both of these beers deliver on that note. Both are also light enough in malt character and body to not overpower the kimchi, rice, or the egg.” So there you go. Fulton forth and tell me how much you enjoyed it so I can live vicariously through you.

Recipe for Kimchi Fried Rice at TC Taste/Minnesota Monthly Magazine.

Coconut Rice Pudding with Apples & Cinnamon

Posted by Stephanie Meyer on Oct 20, 2013 at 2:31pm

Coconut Rice Pudding with Apples & Cinnamon | Fresh TartI’ve been having a blast submitting comfort food recipes for Xcel Energy’s #XElab Facebook page. In typical Minnesota fashion, we’ve gone from warm to brrr in the blink of an eye and everyone is heading to the kitchen to make soups, stews, roasts, gratins, and warm desserts. In the spirit of #XElab’s goal to share easy, fun ways to save energy, I came up with this stovetop rice pudding. Given leftover rice – I saved rice from a recent Chinese restaurant takeout feast – this creamy, dreamy pudding is ready in 20 minutes. I added apples and cinnamon for maximum cozy comfort.Coconut Rice Pudding with Apples & Cinnamon | Fresh TartYou can serve the pudding warm and no one will complain, but I like it best when it’s cold. You decide. You could also add raisins, of course, a rice pudding classic. Or toasted coconut. Or toasted nuts.

xcelbuttonIf you have your own favorite comfort food recipe, make sure to click through to #XElab’s page and share it! Not only might you win a $250 gift certificate to Home Depot, but you’ll also finds lots of comfort food inspiration as well as energy efficiency tips. ‘Tis the season, friends, to cook, bake, and stay warm!

Coconut Rice Pudding with Apples & Cinnamon
Stephanie Meyer | Fresh Tart
Serves 4

Note: This dish can easily be made dairy-free. Use 2 1/2 c. of coconut milk.

1 1/2 c. cooked white rice
1 apple, peeled, cored, cut into small dice
1 c. whole milk
1/2 c. heavy cream
1 c. coconut milk (from a can, not from a carton)
1/4 c. coconut sugar (or brown sugar)
2 Tbsp. maple syrup
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/8 tsp. cardamom
1/8 tsp. nutmeg

Combine all the ingredients in a large saucepan. Set pan over medium heat and stirring frequently, bring to a simmer. Turn heat to low and continue simmering, and stirring frequently, until pudding is nicely thick, about 15 minutes.

Divide pudding among 4 bowls. Serve warm, or cover with plastic wrap and chill for a couple of hours until cold.

Arancini (Fried Risotto Balls)

Posted by Stephanie Meyer on Aug 28, 2012 at 10:29am

arancini (fried risotto balls) stephanie meyer fresh tart

Like some sort of mad fryentist, give me a pan of hot oil and I will riff on and on an on… See below – Fried Cheese Curds – for what was really Part II of my latest fry tear (and a delicious one at that).

Part I began last Friday night, when my cousin Kelly and her husband Jomo came for dinner, and I spied leftover risotto in the cooler. The vision of arancini leapt into my head and while I really didn’t have time to make them, I did anyhow, and gosh were we glad that I did. Risotto is lovely fried (le duh), especially with a little square of mozzarella cheese pressed into the middle (le duh), and just beautiful to snack on with a glass of prosecco.

In fact, I would happily have just that for dinner, with sliced tomatoes and a light salad to finish.

arancini (fried risotto balls) stephanie meyer fresh tart

I made mine gluten-free by using Udi’s white bread ground into bread crumbs in the food processor. Stir some of the bread crumbs into cold, leftover risotto to hold things together a bit, then roll risotto into 3/4-inch (or smaller; small is better, in this rare case) balls. Press a small cube of mozzarella into the center of the ball (optional), then roll the ball in more bread crumbs, pressing the crumbs into the risotto as you go. You want a sturdy coating to hold the filling in place as the balls fry.

Use peanut oil or safflower oil to fry them (not canola which tastes disgusting when heated to high heat). Serve hot.

Ginger Fried Rice

Posted by Stephanie Meyer on Jan 24, 2012 at 12:08pm

ginger fried rice

OK yes, I realize that I’m posting yet another fried egg dish, but this one is just too good to not share. I had actually forgotten about it, which is rather amazing given how many times I’ve made the dish since Mark Bittman first wrote about it in the New York Times two years ago.

This is a Jean-Georges Vongerichten recipe, simple and elegant and exactly how I like to cook and eat. The fried rice itself has but three ingredients: oil, leeks, and rice. You wouldn’t expect just rice and leeks to be so addictive, but they are, particularly when topped with a fried egg, particularly when topped with crispy ginger and garlic. A drizzle of soy sauce and sesame oil to finish makes the whole completely sublime.

If you make an effort to keep leeks around, count this as a perfect quick dinner when you invite someone over and forget to swing by the store to pick up ingredients. I don’t often find myself with leftover rice, so I make a fresh batch and cool it on a baking sheet before continuing; works perfectly.

Recipe for Ginger Fried Rice at Dara & Co./Minnesota Monthly Magazine.

The Spice of Life

Posted by Stephanie Meyer on Feb 11, 2009 at 5:13pm

I hit a monster pothole at high speed this morning and after I gratefully realized that I had escaped a flat, I started chuckling.  I’m now figuratively and (almost) literally stuck in a February rut – how perfect.  Man, it is time to switch things up a bit, bust out of the house, this cozy winter hibernating routine is starting to suck. It doesn’t help that I’ve been nursing a knee injury for the last several weeks.  Or that our slightly warmer weather is accompanied by the darkest, grayest sky we’ve seen since November.  Or that I’m sick to death of everything I’ve been cooking.  Since I can’t make my knee heal faster, or change the weather (although Lord knows I’ve tried with my complaining – sorry), I can dig around for some new twists on old favorites.  So I did.

I often make steak on Wednesday nights, with a side of broccoli and rice, blah, blah, blah.  Tonight I decided to stir-fry it, inspired by Lynne Rosetto Kasper’s recipe for Stir-Fry of Hoisin Lamb with Cashews and Snow Peas (from her new cookbook, The Splendid Table’s How to Eat Supper).  I used beef instead of lamb, and peanuts instead of cashews, and added some broccoli along with the snow peas…LOVED the dish.  It’s packed with flavor from Chinese five-spice powder and garlicky hoisin sauce and once you’re done with some simple chopping, comes together in a flash.  I actually seasoned the beef, chopped the vegetables, and whisked together the sauce this afternoon.  Then while I cooked rice, I stir-fried the beef, followed by the veggies, and had it all ready to go in 20 minutes.

It wasn’t as signficant as pain relief or sunshine, but the fragrance lifted all our spirits and mixing flavors up a bit was most definitely a day brightener.  That “variety is the spice of life” saying?  Along with Chinese five spice powder, totally true.

Recipe here.