Saffron Rice with Currants and Almonds – Is this a Pilaf? Who cares?

http://foodwishes.blogspot.ca/2007/04/saffron-rice-with-currants-and-almonds.html

Monday, April 23, 2007

Saffron Rice with Currants and Almonds – Is this a Pilaf? Who cares?

On this busy Monday morning, I didn’t have the time or energy to go surfing around the web gathering extensive info on what makes a rice dish a Pilaf. Early translations of “pilaf” simply refers to rice, or other grains, being cooked in oil and then in stock. As far as I’m concerned, if you put “stuff” in rice (veggies, fruits, nuts, meat, etc.) then you can call it a Pilaf, and keep a straight face. Sometime Pilaf is just a restaurant term used to make the rice sound fancier on the menu. I’ve had “Pilaf” that looked just like plain rice to me. I think most chefs would say the difference is whether the rice is cooked in a stock, or flavored broth, verses plain water…whatever.

I’m calling this “Saffron Rice with Currants and Almonds,” and there nothing anyone can do about it. Now, as I say in the video recipe, this is the very easy, very fast version. In the professional kitchen, a stock would be made with sautéed onions and the saffron, to infuse the maximum amount of color and flavor. In this version I just used my basic basmati rice technique and after coating the rice with the oil, I just throw everything in at once. It worked. Now, I will admit the professional method described above does make a better product, but many home cooks when faced with the extra steps of dicing onions and infusing stocks, will simply make plain rice and eat thier chicken legs. So, I decided to show a compromised version that should make everyone happy (is that possible?).

If you haven’t seen it, be sure to check out the Basmati Rice video recipe clip which will make this recipe easier to understand. By the way, there is NO substitute for saffron, so don’t ask. If you can’t find it and/or afford it (warning: its crazy expensive) then just make the recipe without it. If you’re just looking for a nice yellow color you could throw in some turmeric. Enjoy!



Ingredients:
2 cups basmati rice
3 cups cold water
2 tbl dried currants1/3 cup slivered almonds
1 tsp salt
1 tbl butter
pinch of saffron
2 tbl olive oil

Video: Easy French Onion Soup - An Order from Chef John - MAKE THAT SOUP

http://allrecipes.com/video/317/easy-french-onion-soup/detail.aspx?prop24=RD_VideoTipsTricks

Video: Easy French Onion Soup

See how to make French onion soup the easy way.

 

19,926 Plays

295

This soup is the perfect, surprisingly simple starter for winter dinners and holiday entertaining. In this video, you’ll learn how to make French onion soup the easy way. A splash of sherry vinegar and sherry wine are the secret ingredients here. You’ll also learn a few other tricks to make sure you get a delicious, clear broth and melt-in-your-mouth onions. Spoon the soup into individual bowls, top with a slice of baguette bread, sprinkle with Gruyere cheese, and broil to golden brown for an impressive first course that’s also surprisingly easy to make. Get Chef John’s recipe for Easy French Onion Soup.

http://allrecipes.com/recipe/easy-french-onion-soup-for-guests/

   

1 Photo

See how to make this recipe!

• READY IN ABOUT 2 hrs

Easy French Onion Soup for Guests

Read Reviews (11)

656

"This is French onion soup made the easy way! It's the perfect starter for fall or winter dinners. The secret is a splash of sherry vinegar and sherry wine. Top with a slice of baguette bread, sprinkle with Gruyere, and broil to golden brown for an impressive first course." — Chef John 

+ Recipe Box + Shopping List + Menu Email Print

Ingredients Edit and Save

Watch video tips and tricks

• 
• Easy French Onion Soup

• 
• French Onion Soup I

• 
• Quick and Easy Chicken Noodle Soup

• 
• Quick and Easy Black Bean Soup

• 
• Shortcut Squash Soup

• 
• How to Make Minestrone Soup

• 
• Homemade Chicken Noodle Soup

• 
• French Onion Soup

• 
• American French Onion Soup

• 
• Battle of the Butter: Salted vs. Unsalted

• 
• How to Cut Onions

• 
• Types of Salt

• 
• Freshly Ground vs. Pre-Ground Pepper

Original recipe makes 6 servings Change Servings

• 1/4 cup unsalted butter
• 3 large yellow onions, coarsely chopped
• 1 teaspoon kosher salt
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/4 cup dry sherry
• 1 tablespoon sherry vinegar

• freshly ground black pepper to taste
• 3 cups beef broth
• 2 cups chicken broth
• 1 cup water
• 6 (1/4 inch thick) slices French baguette, toasted
• 6 ounces Gruyere cheese, shredded, or to taste

Check All Add to Shopping List

Directions

1. Melt butter in a large skillet over low heat. Cook onions with salt, stirring occasionally, until the onions are soft and golden, about 40 to 45 minutes.
2. Mix in thyme sprigs and bay leaf. Pour in sherry wine and sherry vinegar, and stir in black pepper. Pour in beef broth, chicken broth, and water. Stir to combine, and allow the soup to simmer gently for one hour.
3. Ladle soup into heat-proof crocks. Place a slice of toasted baguette on top of each crock, and sprinkle 1 ounce of shredded Gruyere cheese per serving.
4. Preheat oven's broiler and set the oven rack about 6 inches from the heat source. Place the filled crocks on a baking sheet, and broil until the cheese is golden and bubbly, about 1 minute.

Bourbon-Glazed Carrots – An Easter Side Dish that Really Shines

Ed Note: If you cannot read what's below, Hold the left button on your mouse down and run your cursor over it and the text will magically appear.

If for any reason you have trouble getting into this youtube, there are at least four ways to do it:

Cut and paste the youtube website almost immediately below

click on the title in the black band at the top of the frame

click on the white triangle in the frame

click on the youtube logo in the black band at the bottom of the frame

IF none of those work, there is absolutely no hope for you.

                  

Good Luck.

https://www.youtube.com/watch?v=YQsd7p2Rjfc

http://foodwishes.blogspot.com/2013/03/bourbon-glazed-carrots-easter-side-dish.html

Thursday, March 21, 2013

Bourbon-Glazed Carrots – An Easter Side Dish that Really Shines

Before all you cardiologists out there start a petition drive to have my channel removed from YouTube, let me add the following disclaimer: These butter-soaked, bourbon-glazed carrots should be enjoyed no more than twice a year. 

Okay, now that we got that out of the way, I can go ahead and tell you that this is, in my humble opinion, the greatest, special-occasion carrot side dish of all time. Sweet, savory, and oh so glossy.

And yes, as unreasonable as it sounds, you do need bourbon to make bourbon-glazed carrots. What happens if you just make this recipe and use water instead of the whiskey? You get glazed carrots. Close, but no cigar. By the way, in related news, bourbon also pairs very well with cigars. Anyway, if you’re looking for a stellar, and very shiny vegetable side dish for your Easter celebration, I hope you give these bourbon-glazed carrots a try. Enjoy!

Ingredients for 6-8 Portions:

1 stick (4-oz) butter

2 or 3 pounds carrots, peeled, cut into equal-sized pieces

1/2 to 1 tsp fine salt, or to taste

1/2 cup bourbon or any kind of whiskey

1/3 cup brown sugar

freshly ground black pepper and cayenne to taste

fresh thyme leaves to garnish, optionalts, more information, and many, many more video recipes! I hope you enjoy this Special Occasion Carrot Side Dish Recipe!

https://www.youtube.com/watch?NR=1&v=7az8i_SG96I&feature=fvwp

Ads by Browse to Save      

Baked Mushroom Risotto - "Cheater" Oven Risotto Method - Perfect Everytime!   

foodwishes·836 videos
412,909

Published on Mar 5, 2013

Learn how to make a Baked Mushroom Risotto Recipe! Go to http://foodwishes.blogspot.com/2013/0... for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Baked Mushroom Risotto Recipe!

BTW, be sure to follow your boy, Chef John at @foodwishes https://twitter.com/foodwishes 

http://allrecipes.com/Recipe/Chef-Johns-Baked-Mushroom-Risotto/Detail.aspx

Add a Photo

See how to make this recipe!

• READY IN 45 mins

Chef John's Baked Mushroom Risotto

Rate this recipe!

"The beginning and the end of this risotto recipe are pretty standard, but we've moved the middle 15 minutes into the oven in an attempt to eliminate those dreaded ‘variables.' Besides being easier and more repeatable, this method produced a risotto that was identical in looks, taste, and texture to anything I can do on the stove." — Chef John 

Next Recipe GOEasy Baked Mushroom and Onion Risotto

+ Recipe Box + Shopping List + Menu Email Print

Ingredients Edit and Save

Watch video tips and tricks

• 
• Chef John's Baked Mushro…

• 
• Chef John's Roasted Brussels Sprouts

• 
• Chef John’s Patatas Bravas

• 
• Chef John’s Twice-Baked Potatoes

• 
• Chef John’s Macaroni and Cheese

• 
• Chef John's Cheater Pierogi

• 
• Chef John’s Root Vegetable Gratin

• 
• Gourmet Mushroom Risotto

• 
• Chef John’s Beans and Greens

• 
• Battle of the Butter: Salted vs. Unsalted

• 
• Types of Salt

• 
• How to Cut Onions

• 
• Freshly Ground vs. Pre-Ground Pepper

• 
• Cooking with Cayenne Pepper

• 
• All about Cream

Original recipe makes 4 servings Change Servings

• 3 tablespoons butter
• 3 cups diced mushrooms
• salt to taste
• 1/2 yellow onion, diced
• ground black pepper to taste
• 1 pinch cayenne pepper
• 1 cup carnaroli rice

• 2 cups chicken broth, divided
• 1/2 cup heavy whipping cream
• 1/2 cup chicken broth
• 2 tablespoons heavy whipping cream
• 1/2 cup finely grated Parmigiano-Reggiano cheese
• 2 tablespoons chopped fresh chives

Check All Add to Shopping List

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Melt butter in large, oven-proof skillet over medium-high heat. Add mushrooms; season with salt, and cook and stir mushrooms until brown. They will begin browning after the moisture evaporates.
3. Reduce heat to medium and stir in onion. Sprinkle with black pepper and cayenne pepper. Cook and stir until onions are translucent and soft.
4. Pour rice into skillet and stir until each rice grain is coated with butter. Season with salt.
5. Pour 1 cup chicken broth into the rice mixture. Raise heat to medium-high and cook, stirring rice until liquid is completely absorbed by the rice.
6. Pour another cup chicken stock into the rice and stir until mixture comes to a simmer.
7. Bake in preheated oven until grains are almost tender but still slightly firm, about 15 minutes. Transfer skillet to stovetop. Season with more salt, if necessary.
8. Combine the remaining 1/2 cup chicken broth and cream; pour into the skillet. Cook on medium heat, stirring constantly until rice is tender, 1 or 2 minutes. Remove skillet from heat.
9. Drizzle 2 tablespoons cream over rice. Add the grated Parmigiano-Reggiano and chives; stir. Serve immediately.