David and Nicole's Recipes

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Jan 8, 2007 0

Egg Pilaf

  • 1 cup rice
  • 2 cups chicken stock
  • salt
  • 3 eggs, beaten
  • 1/8 lb butter, melted
  • cracked pepper
  1. Combine the rice, stock, and salt to taste in a saucepan.  Bring to a boil.  Cover and simmer on low for 20 minutes.
  2. Remove from the heat.
  3. Mix in the beaten eggs.  Add the butter and stir well.
  4. Season to taste with salt and pepper.

Dec 17, 2006 0

Lemon Risotto

  • 2 shallots, minced
  • 1 stick celery, minced
  • butter
  • 1 tbsp olive oil
  • 1 cup arborio rice
  • 1 litre water, mixed with chicken oxo
  • zest and juice of 1/2 a lemon
  • 1/4 tsp dry rosemary
  • 1 egg yolk
  • 1/4 cup parmesan, grated
  • 1/4 cup heavy cream
  • maldon salt
  • cracked pepper
  1. Heat the oil in a dutch oven.  Add 2 tbsp of butter and the shallots, and celery.  Saute until tender. 
  2. Mix in the rice and stir for about 3 minutes.
  3. Heat the water with the oxo in another pot on the stove.
  4. Pour a ladle of the hot oxo water into the rice and keep stirring until absorbed.  Repeat this over about 18 to 20 minutes. 
  5. Mixt the lemon zest and the rosemary in. 
  6. Combine the egg yolk, lemon juice, parmesan, cream, and some cracked pepper.
  7. When the risotto is creamy but al dente, remove from the heat and stir in the yolk mixture.
  8. Stir in 2 more tablespoons of butter. Check the seasoning.
  9. Serve sprinkled with some maldon salt.

Dec 1, 2006 0

Medieval Rice

  • 1 cup raw rice
  • 2 1/2 cups stock
  • 3 tbsp almonds
  • 1/2 tsp salt
  • a pinch of saffron
  1. Place all ingredients in a saucepan and bring to a boil. 
  2. Simmer for 15 minutes and then turn off the heat and let rest with the lid on for 5 minutes.
  3. Serve.

Nov 19, 2006 0

Kheer

  • 1 cup basmati rice, raw
  • 2 cups water
  • 2 tsp ground cardamom
  • 2 qts milk
  • 1 cup honey
  •  sugar
  • 3 tbsp butter
  • 1/2 tsp saffron threads
  • 1/2 cup pistachios, shelled
  • 2 tsp rosewater
  1. Cook the rice in the simmering water for 15 minutes. 
  2. Add the milk to the rice and then raise the heat to medium and cook, uncovered for one hour, stirring every 2 to 3 minutes.
  3. Add the honey, butter, cardamom, and saffron.  Stir continuously for 5 minutes.
  4. Add  sugar to taste.
  5. Continue to cook for 15 minutes, stirring frequently.
  6. Transfer to a serving bowl, sprinkle in the pistachios and stir in the rosewater.
  7. Chill at least 2 hours and then serve.

Nov 12, 2006 0

Gingery Coconut Chicken on Rice

  • 1 cup raw basmati rice
  • 2 chicken breasts
  • 1/2 lb fresh green beans, trimmed
  • 1" piece of fresh ginger, minced
  • 2 tbsp cilantro, minced
  • 1/3 cup coconut milk
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1/2 lb summer squash, coarsely chopped
  • salt and pepper
  • 1/4 cup almonds, slivered
  • 2 tsp tamari
  • cayenne
  1. Steam the rice according to directions.
  2. Stir the ginger and cilantro into the coconut milk and set aside.
  3. Heat the oil in a non-stick dutch oven.  Saute the onion for 2 minutes.  Add the garlic and saute until tender.
  4. Add the squash and the beans.  Saute for 10 minutes.  Season with salt.
  5. Grill the chicken breasts and season with salt and pepper.
  6. Add the almonds and the tamari.  Add a pinch of cayenne.
  7. Sit in the coconut milk.  Heat through.
  8. Serve the sauce on the rice, topped with the chicken breast.

Nov 11, 2006 0

Baked Rice with Cheese and Jalapenos

  • 2 tbsp butter
  • 2 garlic cloves, crushed
  • 1/2 onion, minced
  • 1 cup basmati rice, raw
  • 2 cups water
  • 1/2 tsp salt
  • 1/2 cup sourcream
  • 1/4 cup minced cilantro
  • 1/2 cup canned jalapenos, drained, and diced
  • 1 cup monterey jack cheese, grated
  1. In a large saucepan, melt the butter and saute the onion and garlic until tender.
  2. Stir in the rice and add the water and salt.
  3. Bring to a boil. Cover and simmer on low for 20 minutes.
  4. Pre-heat the oven to 425 F.
  5. Transfer to a lightly greased 8×8 inch baking pan.
  6. Stir in sourcream, cilantro, cheese, and jalapenos.
  7. Bake uncovered for 15-20 minutes. Serve.

Nov 10, 2006 0

Rice Patties

  • 3 eggs
  • 1/4 tsp curry powder
  • 1/4 tsp paprika
  • 1/4 tsp cayenne
  • 1/4 tsp cracked pepper
  • 1 tsp salt
  • 2 cups cooked rice
  • 1 scallion, minced
  • butter
  • sourcream
  1. Whisk eggs with seasoning.
  2. Stir in rice and scallion.
  3. Form into patties.  Pan-fry in butter in a non-stick skillet.
  4. Fry until golden brown on both sides.  Serve with sour cream.

Nov 10, 2006 1

Risotto with Gorgonzola and Pistachios

  • 3 cups chicken stock
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 3 scallions, minced
  • 1 cup raw arborio rice
  • 1/2 cup vermouth
  • 1/2 cup crumbled gorgonzola
  • 3 tbsp parmesan
  • salt and pepper
  • 1/4 cup shelled pistachios, chopped
  1. Heat stock to low simmer. 
  2. Heat oil in dutch oven.  Add scallions and garlic.  Cook 2 minutes stirring.
  3. Add rice and stir to coat.
  4. Add vermouth, and stir until absorbed.
  5. Add stock 1/4 cup at a time, stirring until absorbed with each addition.  Stir in cheeses and pistachios.
  6. Season to taste.  Serve.

Nov 10, 2006 0

Havarti Risotto

  • 1 1/2 cups raw Arborio rice
  • 1 cup sliced mushrooms
  • 2/3 cup diced havarti cheese
  • 1/3 cup + 3 tbsp dry white wine
  • salt and pepper
  • 1/2 cup pine nuts
  • 3 tbsp olive oil
  • 1/4 cup minced onion
  • 1/3 cup milk
  • 2 tbsp grated parmesan
  • 3 cups boiling water
  1. Heat 1 tbsp olive oil in a dutch oven and lightly saute the mushrooms.  Remove from pot.
  2. Add 1 tbsp olive oil and saute onion.  Cook until tender. Pour in rice and cook 3 minutes.
  3. Let the havarti stand in the milk.
  4. Add 1/3 cup wine and stir until it is absorved. Add 2 1/2 to 3 cups boiling water 1/4 cup at a time, over the next 20 minutes.  Stir until absorbed after each addition. 
  5. Add the havarti and milk, 3 tbsp wine, and stir until absorved. Add the pine nuts, and the mushrooms.  Stir in parmesan.Season to taste.  Serve

 

Nov 10, 2006 0

Green Curry on Rice

  • 1 tbsp sunflower oil
  • 6 oz. cooked chicken, diced
  • 4 scallions, minced
  • 2/3 cup coconut milk
  • zest of 1 lime
  • 1/4 cup parsley, minced
  • salt
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1 tsp ground black pepper
  • 3 green chiles, seeds removed, minced
  • 3 garlic cloves, minced
  • 2 tbsp cilantro, minced
  • 1 tsp ground turmeric
  • 2 tbsp vegetable oil
  • 1 cup basmati rice, raw
  1. Steam basmati rice according to directions.
  2. Combine chiles, garlic, cilantro, lime zest, turmeric, 1/2 tsp salt, coriander,cumin, black pepper, and vegetable oil.  Set aside.
  3. Saute chicken in sunflower oil.  Add scallions.  Saute 2 minutes.  Remove from pan.
  4. Pour 1/3 cup coconut milk into pan and bring to boil.  Add 6 tbsp of the paste that was set aside.  Cook 1 minute.  Return chicken to pan.  Add remaining coconut milk.  Simmer 8 minutes.  Season with salt to taste
  5. Serve on rice.

 

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