Text 10795, 66 rader
Skriven 2007-01-21 20:02:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: TO GO WITH RICE 70121
=============================
 -=> Quoting Glen Jamieson to Dale Shipp <=-

 DS> I can also recall getting burnt rice when cooking over a hot
 DS> campfire as a teenager, but never on the stove.

 GJ> It is necessary to use a medium or short grain rice, I think.

And some people do it on purpose just for the crust. I have Persian
recipes that call for a layer of thinly sliced potatoes on the bottom of
the rice pot to encourage and enhance the crust that forms that gets all
golden brown when the rice pot is over an open flame.

A rice flavouring:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Smoky Tomato Butter
Categories: Spreads, Sauces
  Servings: 1 1/2 cups

      4 lg plum tomatoes
      3 lg cloves garlic, unpeeled
      1 TB extra-virgin olive oil
      4    green onions (white and pale
           green parts), finely sliced
    1/2 lb unsalted butter, room temp.
      2 TB lime juice
    1/2 ts smoked sweet Spanish
           -paprika
      1 ts sea salt

Smear this versatile spread on corn or other vegetables, stir it into
plain rice or potatoes, or add a dollop to broiled/grilled fish.

PREPARATION: Place tomatoes on baking sheet. Roast in preheated 475F
oven, shaking pan occasionally, until skins are blackened and flesh is
soft, about 45 minutes. Cool. Peel. Halve tomatoes widthwise. Scoop out
and discard seeds (with their juices). Meanwhile, toast garlic in medium
skillet on medium-high heat, turning as needed, until skins are
blackened, about 10 minutes. Cool. Peel. Chop coarsely. Wipe skillet.
Add oil. Heat on medium. Stir in onions. Cook until tender and golden, 3
to 4 minutes. (Do not brown.) Add tomatoes and garlic. Turn heat to
medium-high. Cook 2 to 3 minutes, stirring often and breaking up with
spoon, until juices have been released, then evaporated. Cool to room
temperature. Place tomato mixture in food processor. Add 1/4 pound
butter, lime juice, paprika and 1/2 teaspoon salt. Process briefly to
blend. Blend in remaining 1/4 pound butter. Blend in some or all of
remaining 1/2 teaspoon salt. Chill in refrigerator 30 minutes to firm
up.

Adapted from The Tomato Festival Cookbook by Lawrence Davis-Hollander.
From: The Toronto Star, 10 best recipes for 2006

MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... To a worm in horseradish, the whole world is horseradish!
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