Jambalaya is a Cajun rice dish. This version is adapted from Chef Paul Prudhomme’s Louisiana Kitchen and is made from ingredients which any Cajun household would have on hand. The one hard to find ingredient for non-Cajuns is Tasso which is a spiced ham. (The link is to my recipe for it. Ordinary ham can Read More …
This flavored Mexican rice is easy to make. This version is an adaptation from Esteban Castillo’s Chicano Eats and will serve 4 people. As shown in the photo, we served it with a spicy shrimp dish. 2 Tbs. salted butter 3 cloves garlic, finely sliced 1 cup basmati or other long grain rice 1-3/4 cups Read More …
Since many of my backpacking main courses use pasta, this is an attempt to get some variety by using rice. We experimented with instant rice to save stove fuel, but were unimpressed by the result. In this version, we are incorporating some techniques from the making of rissotto, adding hot water to the pot as Read More …
Spam musubi is a rice sandwich (musubi) in which the filling is a piece of fried spam. Spam musubi is very popular in Hawaii. To see what all the fuss is about, we made spam musubi for lunch, and it turned out to be a very easy and tasty dish. We followed the instructions at Read More …
This is an adaptation of an idea in tasteofhome.com for an easy midweek dinner, mainly using pantry staples, and emphasizing Greek flavors. Part of the adaptation was a successful experiment to do almost all of the cooking in my rice cooker. The general idea (which is used in the recipe below) is to start with Read More …
After making a batch of Tasso a few days ago, I was looking for a dish to use it in and hit on jambalaya, the Cajun dish of meat, vegetables, and rice. In the true spirit of jambalaya, I used what I had on hand, which were bags of frozen chicken wings and shrimp in Read More …
This is a nice risotto with small pork meatballs and a variety of mushrooms. It is adapted from Alon Shaya’s new cookbook Shaya: An Odyssey of Food, My Journey Back to Israel. Depending on how fatty the ground pork is, the risotto may not need to be enriched with butter at the end. I thought Read More …
As discussed in another post, I was making Julia Child’s Supremes de Volaille aux Champignons (Chicken Breasts with Mushrooms and Cream), as adapted for a sous-vide cooker, and she suggested serving the chicken with risotto. Risotto has always seemed to be too much work, and too finicky, but an article in www.thekitchn.com insisted that Read More …
Today we tried out a pilaf recipe for our night at Family Beach Week, and it was quite a success. We took a recipe from Faye Levy’s “Feast from the Mideast: 250 Sun-Drenched Dishes from the Lands of the Bible” and adapted it slightly to finish it in our rice cooker, which is almost a Read More …
This is a popular breakfast in the Philippines where it is common to have cooked rice leftover from the previous night’s dinner. It was very good with the Filipino Garlic Sausage Patties . It would also make a good quick supper dish. This is an adaptation from Marvin Gapultos’ “The Adobo Road Cookbook”. 4 Read More …