Showing posts with label spanish. Show all posts
Showing posts with label spanish. Show all posts
Tuesday, February 24, 2015
The Secret to Spanish Rice
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| Spanish Rice |
My sweet friend Lisa Loughran shared with me the secret to her delicious spanish rice. Her hispanic grandmother used to make this for her all the time when she was growing up, so theres a great deal of tradition in this method.
The secret is in NOT STIRRING. It kind of goes against what feels natural, but it makes all the difference. Not stirring allows the rice to cook without getting mushy. Sauteing the dry rice in oil prior to adding the liquid also makes all the difference. So, I guess thats 2 secrets revealed.
So when I was at her house this last weekend, she instructed while I prepared the rice. Heres how it went..
Lisa: Pour the oil and rice in the pan and saute until its brown. You can stir some right now.
Me: Is this brown enough?
Lisa: No, not yet.
Me: Now?
Lisa: No.
Me: Now??
Lisa: Okay, I usually like it a little browner, but go ahead and add everything else. Dont stir, though.
Me: Dont I need to mix everything up?
Lisa: Nope, just put the lid on and let it go.
Me: Are you sure? I really want to give it a quick stir.
Lisa: Do not stir!
Me: Okay. How about now?
Lisa: Just leave it alone.
Me: But dont you need to be sure it..
Lisa: Nope!
Finally, it looks like all the liquids been absorbed and its ready, so I think now, NOW I can stir. I pick up the spoon and lift the lid and Lisa stops me.
Lisa: Dont stir.
Me: What? Why not? Its done!
Lisa: Doesnt matter. Dont stir. Just scoop some out without stirring.
Me: Seriously?
Lisa: Yep. Even if there are leftovers, were still not going to stir. Just scoop it into the container, snap the lid on, and put it in the refrigerator.
Me: Okay, so youre telling me I shouldnt stir this. Fine, I get it.
So when I was at her house this last weekend, she instructed while I prepared the rice. Heres how it went..
Lisa: Pour the oil and rice in the pan and saute until its brown. You can stir some right now.
Me: Is this brown enough?
Lisa: No, not yet.
Me: Now?
Lisa: No.
Me: Now??
Lisa: Okay, I usually like it a little browner, but go ahead and add everything else. Dont stir, though.
Me: Dont I need to mix everything up?
Lisa: Nope, just put the lid on and let it go.
Me: Are you sure? I really want to give it a quick stir.
Lisa: Do not stir!
Me: Okay. How about now?
Lisa: Just leave it alone.
Me: But dont you need to be sure it..
Lisa: Nope!
Finally, it looks like all the liquids been absorbed and its ready, so I think now, NOW I can stir. I pick up the spoon and lift the lid and Lisa stops me.
Lisa: Dont stir.
Me: What? Why not? Its done!
Lisa: Doesnt matter. Dont stir. Just scoop some out without stirring.
Me: Seriously?
Lisa: Yep. Even if there are leftovers, were still not going to stir. Just scoop it into the container, snap the lid on, and put it in the refrigerator.
Me: Okay, so youre telling me I shouldnt stir this. Fine, I get it.
Spanish Rice
Adapted from Lisa Loughran
Serves 4-6
Ingredients:
2 Tablespoons canola or vegetable oil
1 cup dry long grain white rice
1/4 cup chopped onion, white or yellow
1 large clove garlic, minced
1 chicken bouillon cube, crushed
1 8-ounce can tomato sauce
2 cups chicken broth or stock (Lisa makes her own stock)
kosher salt to taste
chopped fresh cilantro to garnish (optional)
shredded cheddar cheese to garnish (optional)
Heat a large non-stick skillet to medium and add oil. Then add rice and stir to coat. Saute rice stirring occasionally until rice is lightly browned, about 5-10 minutes. Be sure to keep a close eye on it so it doesnt burn.
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| rice and oil |
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| almost brown enough |
When rice is lightly browned, add onion, garlic, and bouillon cube. Give it one quick stir and then.. Put. Down. The. Spoon. Do not pick it up again until youre ready to serve. Even then DO NOT STIR.
Then pour in the tomato sauce and the chicken stock and bring to a boil. Reduce heat to low and bring to a simmer. Cover skillet and simmer for approximately 20-30 minutes, or until all the liquid has been absorbed and the grains are beginning to burst.
Then pour in the tomato sauce and the chicken stock and bring to a boil. Reduce heat to low and bring to a simmer. Cover skillet and simmer for approximately 20-30 minutes, or until all the liquid has been absorbed and the grains are beginning to burst.
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| rice has absorbed liquid and grains are beginning to burst |
Taste and add a sprinkle of salt if needed, but Do Not Stir. Just scoop and serve. Garnish with chopped cilantro and shredded cheddar cheese, if desired.
Did I mention not to stir?
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| Spanish Rice |
Tuesday, February 3, 2015
Organic Herb Salad with Black Eyed Peas Grapes and Spanish Marcona Almonds
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| Organic Herb Salad with Black Eyed Peas, Grapes, and Spanish Marcona Almonds |
Never underestimate the value of a good salad. There have been many times when Ive gone out to eat at a restaurant and I didnt want to order a salad as my main course because I thought Id be missing out on something - some really great fish, or pasta, or who knows what. But then when I actually do order it, Im never disappointed.
Such was the case last weekend when we went to Gulfstream Restaurant. They make a really, really great salad. Actually, more than one. And they make really, really great other stuff, too. I really, really like Gulfstreams. I could do a whole post just about them but Ill let you check them out if youre ever near one. Theyre from the same family of awesome Hillstone Restaurants as Houstons, R+D, and Banderas. One more thing - they make really, really great cocktails. They fresh squeeze their juices on site and what a difference that makes.
And, no, Im not getting paid or compensated in any way to say that. These are some of our favorite haunts simply because they have great food, great drinks and a great atmosphere. And Im kinda selective about my food and drinks. Okay, and atmosphere.
Back to the salad...
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| Organic Herb Salad with Black Eyed Peas, Grapes, and Spanish Marcona Almonds |
This isnt the salad I got at Gulfstreams, rather its one I made based on their inspiration. Salads are so great because you can make them any way you want, use any greens you want, include as many or as few simple or exotic ingredients as you want, and toss in whatever dressing you want. Love that about salads.
This is pretty much what I put in mine, minus the rotisserie chicken because I ate that while I was making the salad...
I bought the organic herb mix from Bristol Farms. They have the best selection of organic produce around, btw. The others mostly came from the farmers market, including the purple bell pepper (which I couldnt believe I finally found around here!). The black eyed peas (also known as cowpeas) were fresh so I just boiled them for about 8 minutes in salted water to soften them a bit more, then let them cool.
The beautiful greens rinsed and ready...
A few cutting tips:
Chopped and ready:
In the bowl all together, and then with a very simple dressing:
Dressing:
How did I make the very simple dressing you ask? I just took a heaping spoonful of mayonnaise (about 2-3 Tablespoons), added about 1 Tablespoon of citrus champagne vinegar (I used my favorite O Olive Oil Co. vinegar, but any champagne or white wine vinegar will work) and some fresh cracked pepper, then whisked together. Adjust according to your taste.
This made enough dressing to coat the whole container of greens (enough for 4 people) even though I only used half the container this time. My bad - I ended up with too much dressing, but it was still good!
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