Archive for rice

Escape from Abhorrent Arborio Prices

Posted in Portland with tags , , , , , , , , , on January 10, 2010 by Donna Arriaga

Arborio for $8.89Home cooked risotto was on the menu last night.  So earlier that afternoon, I decided to jaunt on over to the local grocery store with a quest for arborio.

But what I found left me flabbergasted.

$8.89 for a little over two pounds of rice!!! Now, I knew arborio sold for a pretty penny, but I didn’t think I’d have to shell out eight hundred and eighty nine of them.

Despite how badly I wanted risotto, $8.89 was a price point that I just couldn’t justify for rice. After a scan of the rice selection, I quickly found short grain rice (aka pearl rice) at $2.39 for two pounds and decided to use it a substitute for the overpriced arborio.

Here’s why I knew it would be okay to use short grain white rice as a substitute for arborio:

  • Arborio is a short grain rice.  It’s an Italian short grain variety with a crazy-high starch content.  This starch content is what makes risotto so creamy. (btw… Never, ever rinse your arborio. You’ll wash away some of that great starch.)
  • Pearl rice, or short grain white rice, also has a pretty impressive starch content. It too can absorb massive amounts of liquid without becoming soggy.

Differences that lead me to proceed with caution:

  • While pearl rice does have a high starch content and it absorbs massive amounts of liquid, it does neither quite as supremely as arborio.  So, I knew I’d have to scale back my liquid – slightly.  And, I would have to push these little rice grains to their liquid holding capacity, without causing them to become soggy.

And the result? Absolutely fabulous!

Our Mushroom Risotto was velvety smooth, rich and creamy.  The pearl rice held up wonderfully well… one cup of rice absorbed about four cups of broth and the integrity and texture of individual grains were perfect (no soggy rice here).

Braised Chicken & Mushroom Risotto

The recipes…

Mushroom Risotto

  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1 1/2 tbs olive oil
  • 1/2 tsp thyme
  • 1/3 lb shiitake mushrooms, thinly sliced
  • 1/2 lb cremini mushrooms, thinly sliced
  • 1 cup short grain white rice
  • 1/2 cup port
  • 3 – 4 cups chicken broth, simmering (Mis en place: Keep a pot of hot chicken broth and a ladle on your back burner)
  • Season w/ salt & pepper

Sauté onion and garlic in olive oil. Add thyme and mushrooms.  When mushrooms are cooked through, add port and reduce till pan is nearly dry. Add rice and sauté.

Now, the painstaking dedication comes in. Finish the risotto in the traditional, arm-numbing way: Add one ladle of hot broth to the rice; stir till absorbed; repeat until rice is cooked.

Braised Chicken with Figs

  • 2 chicken breast, boneless & skinless
  • 3/4 cup Port
  • 1/2 cup water
  • 2 tbs olive oil
  • 1 tsp balsamic vinegar
  • salt & pepper
  • 12 Mission Figs
  • Additional olive oil for braising

Combine all ingredients together in a zip lock bag. Marinate for 2 – 4 hours.

Heat heavy pan (preferrably cast iron) on high heat. Pat chicken breasts dry. Add olive oil to pan. Add chicken and sear both sides. Add marinateing liquid (including figs). Cover and reduce heat to low. Cook until internal temp on chicken is 165 degrees.

Remove chicken from pan and set aside to keep warm. Thicken remaining juices in pan with cornstarch slurry. Serve sauce and figs over chicken.

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Singapore Noodles on the Brain

Posted in Portland with tags , , , , , , on January 6, 2010 by Donna Arriaga

Last week, I had Singapore Noodles on the Brain.  More precisely, my daydreams of these yellow curried noodles inevitably lead to tingling taste buds, conditioned salivation, and yes, a stomach rumble.

One problem. Singapore Noodles are on my cooking nemesis list.  Meaning, despite my tenacity, a straight out flop (or something less than perfection) is often the ending result.

My problem with Singapore Noodles?

Well, it’s those super thin rice stick noodles. After I’ve reached that final point of adding soaked noodles to my wok, the whole thing goes down hill.  I inadvertently overcook the poor things.  So, what should be a delectable dish of beautifully seasoned noodles is instead a very tasty clump of noodles.

But I had a craving, and that craving needed a solution.  The solution:

Singapore (inspired) Fried Rice

  • 1 c white rice + 2 c water
  • olive oil for sautéing
  • 1/2 c carrots, small dice
  • 1/2 c celery, small dice
  • 3 cloves garlic, minced
  • 12 dried shrimp, ground
  • 2 tsp Madras curry powder
  • 2 tbs soy sauce

First step is to cook the rice.  Then, sauté carrot and celery over high heat. You want some nice color to those veges; a little caramelization goes a long way. Then, add garlic, dried shrimp, and curry powder. Turn the heat down to medium so those spices don’t go up in smoke.  After the spices have bloomed, add the soy sauce.  At this point, I added a little bit more olive oil and then added the rice.

Whatever you do, don’t skip the dried shrimp. They really are the “secret” ingredient, and fresh shrimp are terrific but won’t yield the same flavor.  I know, dried shrimps aren’t the easiest things to come by and you may have to make a special trek to your local Asian grocery store. But it’s definitely worth it!

Full disclosure…

Okay. Okay, so in all honesty, my solution was a complete bastardization of Singapore Noodles.  But then again, “Singapore Noodles” aren’t even Singaporean! Besides, creativity is fueled by inspiration. And Singapore Noodles were certainly an inspiration.

Flavor Explosion Induces Tourettes

Posted in Portland with tags , , on August 16, 2008 by Donna Arriaga

Honestly, I’m not kidding. That’s what happened a few days ago when I was whipping up a garlic herb marinade. I had well-pummeled my ingredients in a mortar and pestle and had decided to have a little sample taste… you know, to balance the flavors.

After one taste, four words uncontrollably escaped my mouth.
Fu*#. Shi#. That’s good.

Apparently, I uttered the phrase so loudly that my boyfriend in the next room overheard me. Anyway, without further ado, here’s the marinade…

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Garlic Herb Marinade

Fresh garlic, basil, oregano, crushed red pepper, fennel, salt and pepper, olive oil, and balsamic vinegar.

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And this was our meal…

Sautéed Shrimp w/ Garlic Herb Marinade

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Wilted Spinach w/ Garlic and Shallots

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Cataño Rice Cakes stuffed w/ Goat Cheese

Cataño Rice – garlic, shallots, white wine, saffron, chilies, green olives, capers, cilantro

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