Coconut Basmati Rice

It's been ages since I posted a recipe, I know; but I'm in grad school.  My husband and I made this rice last night to accompany a lovely chicken recipe.  I'm posting it here because it was so gosh darn easy and a great alternative to plain white rice.

1 cup basmati rice, washed and drained

1 can of Light Coconut Milk (about 12 oz.)

1 tsp. turmeric

1/2 cup small dice onion, leek or shallot

15 whole peppercorns

1 tsp salt

  This is really very simple to cook, but I will start here with a quick explanation of rice washing since it's something I never did until I began seriously cooking Asian food.  Most rice bought at the store is coated with excess starch.  By washing the rice you will eliminate it and the rice you cook will be less sticky.  Simply place the 1 cup rice in a large bowl and run it under cold water stirring frequently.  I've found that the tap should only be about halfway open so that none of the rice is stirred up by the running water.  This prevents it from washing over the top of the bowl and down the drain.  Continue rinsing and stirring the rice until the water runs reasonably clear.

  In a small pot with a tight-fitting lid, combine the coconut milk, turmeric, and basmati rice.  Bring to a boil, cover and reduce heat as low as possible.  Cook for 10 minutes.  Add the onion, peppercorns, and salt; and cook for another 10 minutes.  You want to watch the rice at this point so that it doesn't burn.  I stirred halfway through this second cooking time and found that it didn't need the full 10 minutes - more like 7. 

  At this time, it's ready to serve alongside whatever main dish you may be having.

Green Bean Salad

As promised here is the green bean salad we made last week. If you are ambitious enough to cook it along with the curry - it will make a wonderful accompaniment.

And it really isn't that hard.

1 pound green beans

3 Tbs. sesame seeds

2 Tbs. vegetable oil

2 green chilies, serrano or jalapeno, seeded and sliced into rings

1/2 tsp salt

2 to 3 Tbs. of fresh lemon juice, to taste

chopped cilantro (optional)

Cook the beans in a large pot of boiling salted water until just tender - about 5 minutes. Drain them, then run them under cold water to "refresh" and cool them. At this point, trim the ends and cut the beans into 1" lengths. Set them aside in a bowl.

Heat a dry thick-bottomed skillet over high heat and add the sesame seeds. Stir these constantly as they will be prone to burning. Roast the seeds until they are slightly golden. Transfer them to a coffee or spice grinder and pulse them until they are a fine paste.

Heat the oil in a small skillet over medium-high heat. Toss int he chopped chilies and saute for 30 seconds. Pour the hot oil and chilies over the green beans and toss. Add the salt and sesame seeds to the mix and toss again. Lastly, dress with fresh lemon juice. You may add chopped cilantro to the salad before serving. Et voila!

German Potato Salad

I'd like to think it's the best potato salad in the world, but Tyler disagrees. He hates it prefering a mayonnaise based dressing instead. But this is the kind of salad I remember my mother making - the salty crunch of the bacon, the pucker-inducing bite of the vinegar... all mellowed by the smooth creamy flesh of the potatoes. Let me know what you think

"The best potato salad in the world"...
3 pounds small/creamer potatoes (the itty bitty baby ones that sell for $3 a pound).
3 hard boiled eggs, peeled and chopped
2 stalks celery, rough chopped
2 onions, sliced thinly (if you want, but I can't stomach raw onions)
5 strips bacon
1 Tbs. sugar
1/3 cup evoo
salt and pepper to taste
1/2 cup white vinegar
2 tbs. water

Do all your chopping while you cook your eggs and your bacon. Wash you potatoes, put them in a generous amount of boiling water, and boil them until they are tender enough to pierce with a fork - about 15 to 20 minutes. Combine your eggs, bacon, celery, and onions (if using). To them add your sugar, salt, pepper, and evoo and stir gently to combine. When the potatoes are ready drain them and transfer them into a bowl large enough to accomodate the entire salad. In a small saucepan combine your vinegar and water and bring to a boil. (I have no idea what this step does except maybe take the bite out of the vinegar or perhaps the heat causes the potatoes to better absorb the acid...) Once the vinegar is warm pour it over the hot potatoes and toss them to coat. Now add your veg/egg/bacon/s&p mixture to the vinegary potatoes. The salad is ready to serve at this point and, I think, at its best with warm fluffy potatoes and contrasting cold crunchy celery, bacon, and eggs. Enjoy!

Anniversary Orzo

Tyler and I went away last weekend to celebrate our first wedding anniversary. We ate dinner one night at a fun local, woodsy eatery that had been frozen in time in the 1970's, "Would you like Thousand Island with that?" And the next night we cooked Cornish Game Hens on the grill at the cabin we were renting. Here is the sidedish we made to go with the hen. I have to give a little warning about this recipe. This is something I made up on the spot, five days ago. My memory of quantities could be effected by time.

Anniversary Orzo
2 Tbs. oil
6 oz. mushrooms sliced
1/3 cup diced red onion
3 cloves garlic
2/3 cup orzo
1 1/2 cup chicken broth
3 bay leaves
1 Tbs. dried oregano
1 12oz. can fire roasted tomatoes
1/4 cup chopped Kalamata olives

I am particular about mushrooms. I liked them cooked on a high heat so they are deeply carmelized and flavourful. I hate spongy, moist, insipid mushrooms and spend most of my time picking them out of food. So begin this dish by heating the oil to medium high in a dutch oven. Saute the mushrooms first. You want to hear an angry sizzle when you add them to the pot. If you don't, it's not hot enough. Once the mushrooms have a good color on them, reduce the heat to medium, add the onion and sweat until translucent. To this add the garlic and uncooked orzo. Have your chicken broth ready and warming on very low heat on an adjoining burner. You will cook the orzo like a risotto. Once the orzo is covered with oil and you can smell the garlic, begin slowly adding the chicken stock a ladelful at a time waiting for it to absorb between additions. This is where my quantities could be a little rusty. You should test the orzo throughout cooking. Once it is almost done stop adding broth. During the addition of broth add the dried herbs. When the orzo is still a touch firm add the tomatoes and their water. This additional moisture will help to cook the orzo completely - you can always add more broth if I'm lying. Lastly add the olives and serve the dish once they are heated through.