Rice Pilaf With Butter-Toasted Vermicelli

 

Rice Pilaf with Butter-Toasted Vermicelli

After reading through this recipe, you may be asking yourself, “Isn’t this just Rice-A-Roni?” Well … yes and no. The San Francisco treat is actually an adapted version of this Armenian-style pilaf.   This version adds toasted garlic and a healthy dose of herbs for an extra boost of flavor.
Ingredients:
3 tbsp (45 mL) unsalted butter
1/4 lb (115 g) wheat vermicelli, broken into 1-inch (2.5-cm) pieces, about 1 cup (250 mL) (see TIP below)
4 small garlic cloves, thinly sliced
1 1/2 cups (375 mL) basmati rice
3 cups (750 mL) no-salt-added chicken broth, preferably homemade
1 tsp (5 mL) fine sea salt
Freshly ground black pepper
3/4 cup (175 mL) finely chopped mixed herbs, such as parsley, cilantro and dill, plus more leaves to garnish. 

Directions:
Melt butter in a medium pot over medium- high heat. Add vermicelli. Cook, stirring occasionally, until noodles just start to brown, about 3 minutes. 

Add garlic and cook, stirring, until noodles are deep golden-brown, about 4 minutes more. Stir in rice until evenly coated then add chicken stock and salt. Season with pepper.

When it comes to a simmer, cover and reduce heat to low. Cook until rice is tender and has absorbed all liquid, 15 to 17 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in herbs. Transfer to a large bowl and garnish with herb leaves. Serves 6 to 8

TIP Wheat vermicelli can be hard to find, but luckily there are several substitutes. Capellini spezzati and German soup noodles will work and are already the perfect size, so they don’t need to be broken into small pieces. You could also break up angel-hair or capellini pasta.

Cashew Chicken Curry

Cashew Chicken Curry

Toasted cashews provide the amazing texture and flavour for this simple, creamy curry sauce. Substitute large peeled shrimp for the chicken—it’s delicious too.
Ingredients:
¾ cup (175 mL) roasted, salted cashews
⅓ cup (80 mL) plain yogurt
¼ cup (60 mL) roughly chopped cilantro
1 tbsp (15 mL) chopped fresh peeled ginger root
1 tbsp (15 mL) mild or hot curry paste
1 tbsp (15 mL) light brown sugar
½ tsp (2 mL) each salt and fresh cracked pepper
1 tbsp (15 mL) canola oil
2 lbs (1 kg) chicken thighs (8 pieces)
½ cup (125 mL) chicken broth
Basmati rice

Directions:
In a food processor, blend cashews until finely chopped. Add yogurt, cilantro, ginger root, curry paste, brown sugar, salt and pepper and process until smooth.

In a large skillet, heat oil over medium-high heat. Brown chicken thighs until very browned, about 4 minutes per side. Scrape all of the sauce over the chicken with chicken broth. Stir until blended, reduce heat to maintain a simmer and cover.

Cook until chicken is cooked through, about 15 minutes. Let sit, covered for 10 minutes. Serve over steamed basmati rice and garnish with chopped roasted cashews and cilantro. Makes 4 servings

Serve with a Riesling wine.

Corn On The Cob In Curry Leaf Coconut Broth

 Corn On The Cob In Curry Leaf Broth

If you haven't been able to get away, this Kerilan-inspired coconut and corn broth with transport you to somewhere far flung. 

Ingredients:

1 tablespoon coconut oil

1 teaspoon black mustard seeds 

Pinch of asafetida (optional)

12 fresh curry leaves

1/4 teaspoon ground cloves

1 star anise

1/2 teaspoon ground turmeric 

1 red chili split down the middle

3 tablespoons ginger cut into fine sticks

2 tablespoon tamarind paste

1 tablespoon light brown sugar

13 1/3 ounce or 400 ml canned coconut milk

4 sweetcorn on the cob cut into 4 rounds

1/4 x 25 g pack coriander leaves

1 lime juice

Steamed basmati rice, to serve

Directions:

In a large saucepan, heat the oil over a medium-high heat.  Once it is  very hot, add the mustard seeds.  As soon as they start to pop, add the asafetida if using and the curry leaves.  Let it all crackle briefly, then add the cloves, star anise, and the turmeric, fry briefly and then add the  chili and ginger.

Cook until the ginger has softened, then add the tamarind paste and sugar.  Stir for 2 minutes then stir in the coconut milk and about 7/8 cup water.  Season with salt and bring to a boil and simmer for a few minutes until slightly thickened.

Add the corn on the cob and cover and simmer over low heat for about 20 minutes or until the corn is tender.  Carefully fish out the star anise.  Scatter the coriander and add the lime juice and the serve with freshly steamed basmati rice.  Serves 4  

 

Pancit

 

Pancit

Aunt Joan's recipe follows list of ingredients.
Sesame oil
Oyster Sauce
Soy Sauce
Carrots
Chinay (Chinese Celery)
Garlic,
Onion diced
Noodles for Pancit, non dyed
Bean Thread Noodles

Chicken Stock
Lemon

***

Ingredients
Serves: 6
340g rice noodles
1 teaspoon vegetable oil
1 onion, finely diced
3 cloves garlic, minced
2 cups (280g) diced cooked chicken breast meat
1 small head cabbage, thinly sliced
4 carrots, thinly sliced, diagonally
1/4 cup (60ml) soy sauce
2 lemons - cut into wedges, for garnish

Directions:   Cook time: 20min,  Ready in:40min
Place the rice noodles in a large bowl and cover with warm water. When soft, drain and set aside.

Heat oil in a wok or large frypan over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles and cook until heated through, stirring constantly. 

Transfer pancit to a serving dish and garnish with quartered lemons.

Moroccan Tagine Cod with Chermoula

                                      unknown owner of photo

Tagine Cod

Ingredients:

Cooked Bismati Rice (keep warm)
Preserved Lemon,  (recipe follows)

1 onion, peeled, cut in halves and sliced into strips at  

   an angle

1 carrot, peeled and sliced into thin elongated diagonal 

   strips 

1 green bell pepper, trim top and bottom, slice into long 

   thin 1/4" strips, slice top and bottom also.  

1/3 cup green olives, quartered  (seminole or pegine)

2 tablespoons preserved lemon, chopped

14 oz. can diced tomatoes

Fish seasoned with salt

Directions:

Prepare the chermoula and set aside.

Add 1/4 cup olive oil to dutch oven.  Sauté vegetables approx. 5 minutes with 1/4 teaspoon salt.  Next add diced tomato with juice, green olives and preserved lemon, cook another 4 or 5 minutes. 

While the vegetables are cooking cut the fillet of cod down the center and then cut into 1 1/2"  or 2" chunks season with 1/2 teaspoon salt.  The salt keeps the fish tender.  Set aside. 

 

Place the churmoula in a large bowl at the last minute and add the chunks of fish only to coat.   Carefully add coated chunks of fish to vegetable and any leftover chermoula and broth.  Cook over medium heat for 3 to 5 min.  Finish cooking off the heat about 4 minutes in the pot with lid. Serve immediately over Basmati rice.

1 1/2 pounds cod, cutdown the center of fillet and into  1 1/2" to 2" chunks, place in bowl and set aside.  Prepare chermoula while vegetables sauté.  Carefully add cod to churmoula place cod on top of vegetable and cook in sauce to 140*F. (3 to 5 minutes)  Remove pan from heat and allow fish to finish cooking in the heat in pan maybe 4 minutes.

Chermoula:

1/2 cup cilantro, chopped fine

4 garlic cloves

1 1/4 teaspoon cumin

1 1/4 teaspoon paprika

1/4 teaspoon cayenne pepper

1 1/2 tablespoon lemon juice

Pulse in food processor to "chop", not smooth paste

1 1/2 tablespoon lemon juice

Add 2 tablespoons olive oil and stir in by hand 

"Quick" Preserved Lemon Recipe

  2 lemons, washed well, cut ends, slice thin with

     mandolin

  3 tablespoons sugar

  3 tablespoons salt 

  3/4 cup olive oil

  Mix well in a bowl.  Add to jar.  Allow to marinate at  

  least 2 hours.  Refrigerate leftovers.

To serve;  Place a generous bed of rice on plate with serving of fish and top with sauce and vegetables.  Garnish with cilantro.