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Rice

Pickled Beet Risotto

October 10, 2011
Beets, cooking, recipes, Rice, Risotto
4 Comments

The beet is like a gem to me,
Or an ornament on a Christmas tree.

I’d hang it up with loving care,
Or around my neck with delicious flair.

Ruby red it shines so bright.
Stains my fingers with every bite.

But I don’t mind the crimson mess,
Even on my bestest dress.

This menu makes for a beautiful and flavorful Fall dinner.  The combination of flavors meld perfectly. The risotto is tangy with vinegar, the lamb is smoky from the grill, and the carrots are sweetened with brown sugar.  You can always buy pickled beets at any any Mediterranean market but they won’t be like Ghada’s beets. Try her recipe below!

PICKLED BEETS – RECIPE COURTESY OF GHADA ZUMOUT (sister-in-law extraordinaire and best beet pickler in the world!!)

Look! There's cauliflower in there too.

3 bunches of beets ( cleaned, peeled and sliced thin)

4 cups white vinegar

1/4 cup sea salt dissolved in 2 cups water

5 cloves garlic (make a small cut in each of them)

1 jalapeño pepper

Add the salted water, the vinegar, and the garlic together and boil them in a stainless steel pot for 4 minutes then let cool down. Make a small cut in the jalapeño pepper and put it in the empty jar and then add the beets first and then try to place the garlic between them so they don’t rise to the top for better flavor during the pickling process, once you placed the beets and the garlic pour the brine in to cover everything. Close the jar very tightly and leave it out for a week or 10 days depending on the weather and then put it in the fridge. The warmer the weather the faster the process is finished.

Pickled Beet Risotto

1 1/2 cups Arborio rice

5 T butter

3 T sugar

1/2 tsp. coarse salt

1 1/2 cups beet brine

3-4 cups vegetable or chicken stock

1/2 cup heavy cream

Heat the vegetable or chicken stock and set aside.

In a saute pan, melt butter, add beet brine and sugar. Stir to combine and add rice. Cook on medium and gently stir the rice until the brine has almost been absorbed. Add one ladle-ful of stock and continue to stir. When the liquid has almost been absorbed, add another ladle-ful of stock. Continue this process until approximately 3 cups of stock have been used. Add the heavy cream. The rice should be “al dente” and creamy, not mushy. If the rice is too firm, add more stock until you reach the desired firmness. Taste for salt and serve immediately. Serves 6.

Makloube (Upside Down) Lebanese Chicken & Rice

March 7, 2011
chicken, cooking, Lebanese, Mediterranean, recipes, Rice, Uncategorized
6 Comments

Years ago, I lived in Fresno.

Spent many a day, in a special cafe.

Ate only one dish, to vary no wish.

Home in each bite, the flavors so right.

To my dismay, the chef went away.

The doors were locked, I was truly shocked.

No bye declared, no recipe shared.

My palate bereft, just a memory left. :(

I made this dish today mostly from memory.  I know the chef used shredded turkey, but I had chicken on hand.  The tahini is also something I added because I have been trying this dish for years and have never been able to recreate the “sauce” if you will.  It was not laban or labne, although both would be delicious as well.  I also got a few ideas, like the eggplant, from Greg and Lucy Malouf’s, “Saha – a chef’s journey through Lebanon and Syria.”

This can be prepared in individual bowls but for a dinner party, turning it out onto a large platter makes for a spectacular presentation.

CHICKEN & RICE

FOR THE POACHED CHICKEN

3 Bone-In Half Chicken Breasts

1 large Onion, quartered

2 stalk Celery, cut in thirds

1 Lemon, cut in half

1 tsp. Cinnamon (optional)

2 tsp. Allspice (optional

2 sprigs Thyme

FOR THE RICE

1 Eggplant, peeled and sliced

1/2 cup sliced Almonds

1/ 2 cup Olive Oil

2 cups Long Grain Rice

5 cups of stock

Salt (see directions below)

1/2 tsp. Pepper

1/3 cup Sumac

1 small Sweet Onion, sliced very thin

FOR THE TAHINI

1 cup Water

3/4 cup Tahini (well-stirred)

1/4 cup Lemon Juice

1 clove Garlic

1/2 tsp. Coarse Salt

For the poached chicken, place the breasts in a pot and fill with about 6-8 cups of water or until the chicken is just covered.  Add the onion, celery, lemon, cinnamon, allspice and thyme.  Bring to a boil, then lower to a simmer for 5 minutes.  Turn the heat off and let the chicken sit in the hot water for 20 minutes.  Take the chicken out to cool and reserve the stock for the rice.

For the tahini dressing, place all of the ingredient in a food processor.  Mix until well blended.  Taste for salt.  Set aside at room temperature.

For the rice, begin by placing the eggplant in a colander.  Sprinkle with salt and let sit for 20 minutes.  Rinse and pat dry.  Heat the olive oil in a pan and saute the eggplant on both sides, until they are golden brown.  Place on a paper towel lined plate to drain.

In the same oil, saute the almonds until they are lightly golden. Place on a paper towel lined plate to drain.  Lightly salt.

Pour the stock into a bowl and wipe out the pot.  Measure out 5 cups of stalk and add it to the pot along with 1 tsp. salt.  Bring to a boil.  Add the rice and then turn the heat to low.  Cook the rice for at least 20 minutes.

While the rice is cooking, finely shred the chicken.

Finally, when the rice is done, take a deep bowl and lightly oil the inside.  Begin by placing the shredded chicken at the bottom, about 3/ 4 of the way up the sides.  Layer the eggplant on top of the rice.  Spoon the rice on top of the eggplant and pack it firmly.  Place the serving plate on top of the bowl and quickly turn it upside down.  The chicken and rice should come out perfectly formed.  Place the almonds around the plate.  Drizzle heavily with the tahini dressing.  Place the onions on top of the chicken and sprinkle on about 1/2 tsp. sumac per individual bowl.  Serves 6.

Vanilla Coconut Risotto – For Dessert!

November 7, 2010
Chocolate, Coconut, Dessert, Rice, Risotto
4 Comments

Vanilla Coconut Risotto

 

Silent I will stay today,
I don’t want to blab away.

Just try risotto for dessert,
Nothing else will I assert.


VANILLA COCONUT RISOTTO
2 T butter
1 cup arborio rice
1/2 cup sugar
1 T pure vanilla extract
1 cup hot water
1 cup hot milk
3 cups unsweetened coconut milk
1 cup shaved dark chocolate
1 cup sweetened coconut flakes, toasted optional

Combine the milk and coconut milk and heat in a small pot. In a saucepan, melt the butter on low-medium heat. Add the rice and coat with butter. Add the hot water, sugar and vanilla. Cook until all of the liquid has been absorbed, stirring frequently. Add a ladle-ful of the milk and stir until it is almost absorbed. Continue this process until all of the liquid has been added to the risotto. It should take approximately 30-40 minutes and the risotto should be slightly al dente. As this is a heavy dessert, serve in small cups and top with sweetened coconut flakes and shaved dark chocolate. Serves 12.

LEFTOVER RISOTTO ARANCINI

1/2 cup flour
1 cup panko bread crumbs
1 T sugar
1/2 tsp. cinnamon
1 egg, beaten
2 cups vegetable oil

In a small pot, heat the oil to 350 degrees. Put the flour on a small plate. Mix the panko, sugar and cinnamon and put that onto a second plate. Place the egg in a bowl. Take approx. 2 tablespoons of risotto and form it into a ball. Dredge it through the flour, then the egg, and then through the panko mixture. Continue on until there is no more risotto. Place no more than 4 balls into the oil at a time. Cook until golden brown. Take out with slotted spoon and drain on paper towel lined plate. Serve as is or with chocolate sauce.

Try this savory Blueberry Brie Risotto too! :)

LEBNIA – An Acquired Taste?

May 9, 2010
Lebanese, Mediterranean, Rice, Soup
7 Comments

Labnia

An acquired taste this should not be,
This soupy flavor is heavenly.

Yogurt mixed with creamy butter,
Will set your taste buds all aflutter.

Kibbe balls spiced just right,
Spoon one up in every bite.

For density a cup of rice,
For garnishment some mint is nice.

Outside the box? Perhaps a bit,
But have a bowl and you’ll admit…

This medley is a notch above,
One you don’t need time to love.


This Lebnia recipe is from my late Aunt Margaret. She was one of the best Lebanese cooks in our family. Everything she served was fresh and home-made. I especially remember the bread she used to bake in the oven out in her garage, her delicious pie crusts and this fantastic soup. As far as I know, my Aunt Margaret was the only one in the family who made it.  For me,  her memory will always be attached to this delicious, comforting soup.

Photo Courtesy of Street Gourmet LA and Hayat's Kitchen in Los Angeles

For the Kibbe

1lb. ground London broil or top sirloin (have butcher grind for you)
1 small red onions quartered
1/2 small red bell pepper (seeded)
1/2 heaping cup #1 cracked wheat (soaked in warm water for approx. 15 minutes)
1 TBS ground allspice
1 TBS ground cumin
1/2 TBS Kosher Salt (approx.)

For the Soup

1 egg, beaten well
1 Qt. regular plain yogurt
3 1/2 cups water
1 cup white rice
1 tsp. kosher salt (or to taste)
1/2 cup fresh mint leaves, chopped and fried in olive oil

Directions

In a food processor, add quartered onions, mint and red bell pepper.  Mix until pureed.  Place meat in a large mixing bowl. Add pureed mixture,  allspice, cumin, salt and pepper.  Mix well (preferably by hand.)  Add the cracked wheat.  Mix well.  Add additional seasonings if needed to taste.  This is called KIBBE and can be eaten just as it is with olive oil, pita bread and fresh onions.

For this recipe, however, form 2 TBS of kibbe mixture into a football shape.  Stuff each piece with a pat of butter.  Place on tray and freeze.

In a large pot, add yogurt, water and egg and whisk over low heat.  Add rice and salt. When it comes to a slow rolling boil, add the frozen kibbe balls and cook on low for about 20-30 minutes. Do not cook with the top on the pot or the soup may curdle.  Garnish with fried, salted mint. Serves 6.

Blueberry Brie Risotto

March 13, 2010
Rice
13 Comments

Rice is like a woman fine,
Upon which we all love to dine.

In many sizes she is found,
Short, medium, long or round.

Sometimes she will wear the scent,
From where she hails, she’ll represent.

Her names conjure exotica,
Jasmine, Basmati, Japonica.

Though she loves to dress in white,
You’ll be fooled if you think her uptight.

The opposite of subtle and mild,
She’ll break out the dirty and wild.

Have you seen the one from Po,
Grown near the town of Arborio?

Desired on every continent,
Her creamy pearls can cause torment.

A chameleon, she will  change to be.
Whatever you crave, sweet or savory.

This one embodies both, you see,
Created in Rome with blueberries and brie.

Eclectic perhaps, a little odd,
Take a bite, get passed her facade.

Like every woman, you will find,
This rice is truly one of a kind.


Thank you to Eleanor of MelbournefoodGeek and Jess of Jessthebaker for this risotto challenge. The chicken stock recipe comes from Moorish by Greg Malouf and was a requirement for this challenge. However, this Blueberry Brie Risotto is best made with vegetable stock so as not to overpower the flavor of the berries. Many thanks to my beautiful cousin, Lisa O’Leary, for introducing me to this recipe.

The great thing about this recipe is that there is no fat in it besides the brie – no butter or olive oil – yet it is so creamy that you would never be able to tell.

Blueberry Brie Risotto Recipe

2 cups Arborio rice

4-5 cups vegetable or chicken stock

1/2 cup red wine

1 carton blueberries, washed and pureed

1/3 cup brie cheese, without rind

1/2 tsp. coarse salt

Heat the vegetable or chicken stock and set aside. In a saute pan, add red wine and rice. Cook on medium and gently stir the rice until the wine has almost been absorbed. Add one ladle-ful of stock and continue to stir. When the liquid has almost been absorbed, add another ladle-ful of stock. Continue this process until approximately 4-5 cups of stock have been used. The rice should be “al dente” and creamy, not mushy. If the rice is too firm, add more stock until you reach the desired firmness. At this point, add the pureed blueberries, salt and brie and stir until the cheese has completely melted. Serve immediately. Serves 6.

MJUDDARA – Lentils and Rice

December 2, 2009
Lebanese, Lentils, Mediterranean, Rice, Side Dish
2 Comments

Mjuddara is but lentils and rice,
And caramelized onions to be precise.

So how do you pronounce this crazy word?
It seems so foreign and absurd.

The ‘M’ says “mmmm” like the soup company,
The accent on the ‘jud,’ you see?

The ‘da’ says “duh”
The ‘ra’ says “ruh.”
Say it now, “Mmm-JUD-duh-ruh!”

More simple a dish I know of none,
Have one taste and come undone.

If deep pockets you have not,
Don’t despair if coins you’ve got.

Just one plate on which to sup,
That’s all it takes to fill you up.

Or pair it with a chicken fried,
A piece of fish or yogurt side.

Texture is a thing subjective,
Pilaf? Risotto? What’s your objective?

What I wish to get across?
Dry or creamy, you’re the boss!

Don’t hold back, have seconds, thirds,
There is no fat, in other words.

Oh hail thee lovely rice and bean,  
There is no finer type cuisine.

One thing that I know for sure,
They’ll eat this in Kuala Lampur.

‘Cuz Lebanese you need not be,
To love this dish, I guarantee!

MJUDDARA RECIPE

1 Large Onion – Sliced

1 Cup Lentils

1/2 Cup Rice

1/4 Cup Olive Oil

1 Quart Chicken Stock or Water

1 1/2 Teaspoons Salt

1/4 Teaspoon Pepper

Sautee the onion in olive oil until golden brown or caramelized. Set aside. Add stock and lentils to a pot and bring to a boil. Reduce heat to low and cook for 20 minutes. Add rice. Simmer another 20 minutes, or until rice is well-cooked. Add the onion, salt and pepper. Continue cooking over low heat another 5 minutes. Let stand for 5 more minutes. Serve as a side dish alone or with Lebanese yogurt. Serves 4.

I’d Rather Eat The Leaves

October 19, 2009
Grape Leaves, Lebanese, Meat, Mediterranean, Rice
5 Comments

WARAK ENAB – STUFFED GRAPE LEAVES

Stuffed Grape Leaves with Hummus

Stuffed Grape Leaves with Hummus


I often wonder of the vine,
That grows the grapes that make the wine.

Around the world we share this juice,
It tastes so good. It makes us loose.

Of this drink I do partake,
But wake up with a great headache.

To shun this vitis all together,
Would make me sad, under the weather.

So I don’t remain dejected,
To this stem I stay connected.

Outside I go, roll up my sleeves,
Get right down and pick the leaves.100_0787

Not for display or pretty bouquet,
These go on my dinner tray.

I would not mind to eat alone,
But before you judge or throw a stone,
Try one stuffed with meat and rice,
You might think it tastes quite nice.

Soaked in a bath of lemony stock,
A little tart but it won’t shock.

There really is no good excuse
Grab one, dip it in hummus.

No longer will you be polite,
For them you will gladly fight.

And you will find out just like I,
Both  fruit and leaf can make you high.

RECIPE FOR STUFFED GRAPE LEAVES

100 fresh grape leaves or 2 jars of grape leaves

1 1/2 lbs. ground top sirloin

1 1/2 cups rice

1 medium sized onion (quartered)

1 cup fresh mint leaves, washed/dried & loosely packed

3 Yukon Gold Potatoes, sliced rounds 1/4 inch thick

2 garlic cloves, whole

1/4 red chile pepper

1 TBSP allspice

1 TBSP kosher salt

2 TBSP Butter, cut in small pieces

2 TBSP Extra Virgin Olive Oil

2 tsp black pepper

1/2 cup lemon juice

3 1/2 cups chicken stock

In a food processor, add the onion, mint and red chile pepper. Mix until pureed.  Place meat in a large mixing bowl.  Add the pureed mixture, uncooked rice, allspice, salt and pepper.  Mix well (preferably by hand.)  Place in refrigerator.

For fresh grape leaves, give them a rinse in cold water and pat dry.  Cut off all stems.  For jarred grape leaves, soak them in cold water for ten minutes.  Drain the water and soak again for another ten minutes.  Take them out of the water and pat dry.  Cut off all stems.

Take the meat mixture out of the refrigerator.  Lay a leaf in front of you, vein side up so that the shiny part of the leaf is on the bottom.  Put about one tablespoon of meat at the stem part of the leaf.  Roll the bottom part of the leaf up to encase the filling.  Next, fold in the sides of the leaf.  Finish it off by rolling upward. (See photos below)

100_0805100_0803




Once the leaves have been rolled, add the olive oil to the bottom of the pot. Line the bottom with the sliced potatoes and add a pinch of salt. Then start layering the leaves on top of the potatoes, starting from the outside and working your way inward. Once you have completed one layer, begin another on top.

100_0818

When the grape leaves are all in the pot, add the chicken stock, lemon juice, whole garlic cloves and butter. Place a plate, face down, on top of the grape leaves to keep them from unwrapping while they cook. Cover the pot and bring to a boil. Once the liquid is boiling, bring the heat down to low and simmer for 45 minutes. Let stand for another fifteen. There should still be a little liquid at the bottom of the pot. Pour it over the leaves once they have been served, or sop it up with a piece of pita bread!


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